MartyB wrote:

>Barb holds the treasure trove of canning
> knowledge around here, so I'd go with
> her suggestions rather than arguing. I
> suspect you'll learn a lot more that way
> since the serious canning/preserving
> brain trust is to be found in RFP, while
> it's just an occasional topic here in RFC.

I wasn't arguing with the above poster, but simply inquiring as to the
reasons for discussing a cooking topic in here rather than a separate
group (which was not familiar to me) as jam and jelly certainly sounds
on topic to me...certainly no different than discussing peanut butter,
various syrups and sauces. I wasn't asking how to make them, since is
something I had done since a child, but more interested whether people
still made a lot of their own, and what kinds.

I couldn't understand some saying it was best to discuss a topic like
that elsewhere. I just feel it if pertains to this group, it can be
discussed here, as well as in other groups, where it would be on topic
as well.

Judy

"Judy Haffner" > wrote in message
...
>
> MartyB wrote:
>
>>Barb holds the treasure trove of canning
>> knowledge around here, so I'd go with
>> her suggestions rather than arguing. I
>> suspect you'll learn a lot more that way
>> since the serious canning/preserving
>> brain trust is to be found in RFP, while
>> it's just an occasional topic here in RFC.
>
> I wasn't arguing with the above poster, but simply inquiring as to the
> reasons for discussing a cooking topic in here rather than a separate
> group (which was not familiar to me) as jam and jelly certainly sounds
> on topic to me...certainly no different than discussing peanut butter,
> various syrups and sauces. I wasn't asking how to make them, since is
> something I had done since a child, but more interested whether people
> still made a lot of their own, and what kinds.
>
> I couldn't understand some saying it was best to discuss a topic like
> that elsewhere. I just feel it if pertains to this group, it can be
> discussed here, as well as in other groups, where it would be on topic
> as well.
>
> Judy
>

If nothing else it alerts those of us new to this group that there is
another group available. Myself I am happy to see any post on any "cooking"
topic as I am unlikely to want to know "everything" about jams/jellies but a
little taste is always welcome.

Mike