In article >,
"Jean B." > wrote:

> Melba's Jammin' wrote:
> > In article
> > >,
> > Lynn from Fargo > wrote:
> >
> >> On Aug 13, 4:08 pm, Melba's Jammin' >
> >> wrote:
> >
> >>> I've got a pretty good corn relish recipe. . . . procedural pics are
> >>> on my website (link below) in the blahblahblog area. Particulars can be
> >>> found online if you use my name with it. Oh, heck -- here you go:
> >>>
> >>> Corn Relish
> >>> Barb Schaller
> > (particulars snipped)
> >> =================================================
> >>
> >> Can you cut the recipe in half and store the stuff in the
> >> refrigerator? (Just for a couple of days or so?)
> >> Lynn in Fargo
> >
> > You bet! I think maybe Michael Lonergan has done that. Put it in a
> > sterile glass jar, keep a tasting spoon out of it and it will keep a
> > long time.
> >
> Since you are the goddess... So, I have always been rather a
> coward when it comes to preserving, although I increasingly find
> myself thinking it might be a good thing to do--in conjunction
> with growing ones own produce or buying local organic produce.
> Can I do a small batch of anything, put it in sterile jars, not
> taste--or not use already used tasting spoon--and keep this in the
> fridge without getting into seals and such?


Funny you mention that, Jean. Pretty much, under the conditions you
describe and plan to follow. If it gets furry, pitch it. Relishes with
vinegar in the brine or syrup seem to work well. In essence that's what
I do with 'extra' product that won't fill a jar. I've never had a
problem with it.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, blahblahblog is back and
most recently updated last night, 8-17-2008. Fair entries are DONE!