The Greatest! <gregorymorrow> wrote:
>Sheldon wrote:
>> Ophelia wrote:
>> >
>> >Since I have been out of action, I was thinking of buying a large freezer to
>> >fill with my cooked foods, because D was no cook and was struggling. I
>> >thought it would make life much easier if I was off my feet again.
>>
>> I'm sorry to hear you are out of action... get well soon!
>>
>> I don't know your idea of a "large" freezer but I would suggest one
>> more on the smaller size. When freezing a lot of food a good amount
>> ends up never eaten, especially when it's just two people. I turn a
>> lot of what I grow into soups and stews but only up to a point, I'd
>> rather give the overage away instead of saving more than we can
>> consume before it spoils, and I'll be harvesting again in a year. Home
>> freezers don't get cold enough to keep food well long term. I've long
>> ago discovered it's more advantageous to have a second refrigerator
>> freezer. The two smaller freezers are more than adequate and the
>> extra fridge space comes in handy, especially for my crops when they
>> come in before I have time to cook them. also good for storing those
>> canned and jared foods we like to eat cold. My second fridge lives in
>> my basement, a no frills model I purchased reconditioned from a small
>> local appliance store for $100, I've been using it 15 years now with
>> no problems.
>
>Your situation would be a perfect set - up if you were into home canning,
>but that is a lot of work. I remember back in the day when peeps on the
>farm started to get home freezers, the farm wives could now freeze
>produce that they had formerly canned, this freed housewives from all
>of that canning drudgery...a farm wife of that time would much prefer a
>big new home freezer to a mink coat. Root cellars, along with hot summer
>days spent toiling over huge cauldrons of boiling water, lifting dozens of
>hot 'n heavy jars, etc., were suddenly a thing of the past. Those post-war
>Home freezers were really a miracle come true when introduced...just like
>washers and dryers (and the new synthetic detergents: "TIDE - the wash
>day MIRACLE...!!!").

Well, I certainly don't miss that ice-a-box we had when I was a kid.
I don't do canning and I don't want other peeps canning as gifts, I
remember a couple episodes of food poisoning. My method of freezing
stewps works well, I prepare foods for the freezer condensed (a lot
less water), saves freezer space... just add back water when heating.
I don't use salt, freezes better, taste for salt and add to taste.

On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
> wrote:

>Sheldon wrote:
>
>> Ophelia wrote:
>> >
>> >Since I have been out of action, I was thinking of buying a large freezer to
>> >fill with my cooked foods, because D was no cook and was struggling. I
>> >thought it would make life much easier if I was off my feet again.
>>
>> I'm sorry to hear you are out of action... get well soon!
>>
>> I don't know your idea of a "large" freezer but I would suggest one
>> more on the smaller size. When freezing a lot of food a good amount
>> ends up never eaten, especially when it's just two people. I turn a
>> lot of what I grow into soups and stews but only up to a point, I'd
>> rather give the overage away instead of saving more than we can
>> consume before it spoils, and I'll be harvesting again in a year. Home
>> freezers don't get cold enough to keep food well long term. I've long
>> ago discovered it's more advantageous to have a second refrigerator
>> freezer. The two smaller freezers are more than adequate and the
>> extra fridge space comes in handy, especially for my crops when they
>> come in before I have time to cook them. also good for storing those
>> canned and jared foods we like to eat cold. My second fridge lives in
>> my basement, a no frills model I purchased reconditioned from a small
>> local appliance store for $100, I've been using it 15 years now with
>> no problems.
>
>Your situation would be a perfect set - up if you were into home canning, but that is a lot of work. I remember back in the day when peeps on the farm started to get home freezers, the farm wives could now freeze produce that they had formerly canned, this freed housewives from all of that canning drudgery...a farm wife of that time would much prefer a big new home freezer to a mink coat. Root cellars, along with hot summer days spent toiling over huge cauldrons of boiling water, lifting dozens of hot 'n heavy jars, etc., were suddenly a thing of the past. Those post-war Home freezers were really a miracle come true when introduced...just like washers and dryers (and the new synthetic detergents: "TIDE - the wash day MIRACLE...!!!").

Yea, right. Preparing stuff for the freezer is "so" much less work
than canning. You just proved that you stood around with your hands
in your pocket down at the pool hall.
Janet US

On 2017-04-18 4:35 PM, U.S. Janet B. wrote:
> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
> > wrote:
>
>> Sheldon wrote:
>>
>>> Ophelia wrote:
>>>>
>>>> Since I have been out of action, I was thinking of buying a large freezer to
>>>> fill with my cooked foods, because D was no cook and was struggling. I
>>>> thought it would make life much easier if I was off my feet again.
>>>
>>> I'm sorry to hear you are out of action... get well soon!
>>>
>>> I don't know your idea of a "large" freezer but I would suggest one
>>> more on the smaller size. When freezing a lot of food a good amount
>>> ends up never eaten, especially when it's just two people. I turn a
>>> lot of what I grow into soups and stews but only up to a point, I'd
>>> rather give the overage away instead of saving more than we can
>>> consume before it spoils, and I'll be harvesting again in a year. Home
>>> freezers don't get cold enough to keep food well long term. I've long
>>> ago discovered it's more advantageous to have a second refrigerator
>>> freezer. The two smaller freezers are more than adequate and the
>>> extra fridge space comes in handy, especially for my crops when they
>>> come in before I have time to cook them. also good for storing those
>>> canned and jared foods we like to eat cold. My second fridge lives in
>>> my basement, a no frills model I purchased reconditioned from a small
>>> local appliance store for $100, I've been using it 15 years now with
>>> no problems.
>>
>> Your situation would be a perfect set - up if you were into home canning, but that is a lot of work. I remember back in the day when peeps on the farm started to get home freezers, the farm wives could now freeze produce that they had formerly canned, this freed housewives from all of that canning drudgery...a farm wife of that time would much prefer a big new home freezer to a mink coat. Root cellars, along with hot summer days spent toiling over huge cauldrons of boiling water, lifting dozens of hot 'n heavy jars, etc., were suddenly a thing of the past. Those post-war Home freezers were really a miracle come true when introduced...just like washers and dryers (and the new synthetic detergents: "TIDE - the wash day MIRACLE...!!!").
>
> Yea, right. Preparing stuff for the freezer is "so" much less work
> than canning. You just proved that you stood around with your hands
> in your pocket down at the pool hall


What???? Preparing stuff for the freezer is a lot more work than
canning. I remember how thrilled my mother was to get a chest freezer
and to be able to preserve most foods with so much less work and effort.
I remember her canning peaches, pears, and vegetables. The jars and
tops had to be sterilized. Things had to be cooked and packed hot.
Freezing was so much easier. My brothers and I would pick beans and she
would snip off then ends, put them in plastic bags and toss them into
the freezer. Peaches were simply peeled, sliced and then put into bags
with a bit of sugar. Strawberries and raspberries were just put into
bags with some sugar. Having experienced canning and freezing, I have
to agree with Sheldon that it is much less work.

dsl1, I often use rubber cement just because it is easy to rub off. I don't get how
Julie's mom didn't know that, or why she couldn't get it off....but that's Julie, I
guess....singular experiences we don't understand.

N.

On Tue, 18 Apr 2017 17:52:37 -0400, Dave Smith
> wrote:

>On 2017-04-18 4:35 PM, U.S. Janet B. wrote:
>> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
>> > wrote:
>>
>>> Sheldon wrote:
>>>
>>>> Ophelia wrote:
>>>>>
>>>>> Since I have been out of action, I was thinking of buying a large freezer to
>>>>> fill with my cooked foods, because D was no cook and was struggling. I
>>>>> thought it would make life much easier if I was off my feet again.
>>>>
>>>> I'm sorry to hear you are out of action... get well soon!
>>>>
>>>> I don't know your idea of a "large" freezer but I would suggest one
>>>> more on the smaller size. When freezing a lot of food a good amount
>>>> ends up never eaten, especially when it's just two people. I turn a
>>>> lot of what I grow into soups and stews but only up to a point, I'd
>>>> rather give the overage away instead of saving more than we can
>>>> consume before it spoils, and I'll be harvesting again in a year. Home
>>>> freezers don't get cold enough to keep food well long term. I've long
>>>> ago discovered it's more advantageous to have a second refrigerator
>>>> freezer. The two smaller freezers are more than adequate and the
>>>> extra fridge space comes in handy, especially for my crops when they
>>>> come in before I have time to cook them. also good for storing those
>>>> canned and jared foods we like to eat cold. My second fridge lives in
>>>> my basement, a no frills model I purchased reconditioned from a small
>>>> local appliance store for $100, I've been using it 15 years now with
>>>> no problems.
>>>
>>> Your situation would be a perfect set - up if you were into home canning, but that is a lot of work. I remember back in the day when peeps on the farm started to get home freezers, the farm wives could now freeze produce that they had formerly canned, this freed housewives from all of that canning drudgery...a farm wife of that time would much prefer a big new home freezer to a mink coat. Root cellars, along with hot summer days spent toiling over huge cauldrons of boiling water, lifting dozens of hot 'n heavy jars, etc., were suddenly a thing of the past. Those post-war Home freezers were really a miracle come true when introduced...just like washers and dryers (and the new synthetic detergents: "TIDE - the wash day MIRACLE...!!!").
>>
>> Yea, right. Preparing stuff for the freezer is "so" much less work
>> than canning. You just proved that you stood around with your hands
>> in your pocket down at the pool hall
>
>
>What???? Preparing stuff for the freezer is a lot more work than
>canning. I remember how thrilled my mother was to get a chest freezer
>and to be able to preserve most foods with so much less work and effort.
> I remember her canning peaches, pears, and vegetables. The jars and
>tops had to be sterilized. Things had to be cooked and packed hot.
>Freezing was so much easier. My brothers and I would pick beans and she
>would snip off then ends, put them in plastic bags and toss them into
>the freezer. Peaches were simply peeled, sliced and then put into bags
>with a bit of sugar. Strawberries and raspberries were just put into
>bags with some sugar. Having experienced canning and freezing, I have
>to agree with Sheldon that it is much less work.
>

done properly -- depending upon item -- requires washing,
draining/drying, peeling, slicing, (holding in acid water to prevent
browning), blanching, draining again, perhaps sugaring,packing,
wrapping, labeling and then to the freezer. These steps were meant to
preserve the quality and longevity of the produce. Your mother
skipped a bunch of steps.
Having done both properly, I can tell you that either involves
standing all day in a hot kitchen to preserve food for the family.
Janet US

On Tue, 18 Apr 2017 19:52:17 -0600, U.S. Janet B. >
wrote:

>On Tue, 18 Apr 2017 17:52:37 -0400, Dave Smith
> wrote:
>
>>What???? Preparing stuff for the freezer is a lot more work than
>>canning. I remember how thrilled my mother was to get a chest freezer
>>and to be able to preserve most foods with so much less work and effort.
>> I remember her canning peaches, pears, and vegetables. The jars and
>>tops had to be sterilized. Things had to be cooked and packed hot.
>>Freezing was so much easier. My brothers and I would pick beans and she
>>would snip off then ends, put them in plastic bags and toss them into
>>the freezer. Peaches were simply peeled, sliced and then put into bags
>>with a bit of sugar. Strawberries and raspberries were just put into
>>bags with some sugar. Having experienced canning and freezing, I have
>>to agree with Sheldon that it is much less work.
>>
>
>done properly -- depending upon item -- requires washing,
>draining/drying, peeling, slicing, (holding in acid water to prevent
>browning), blanching, draining again, perhaps sugaring,packing,
>wrapping, labeling and then to the freezer. These steps were meant to
>preserve the quality and longevity of the produce. Your mother
>skipped a bunch of steps.
>Having done both properly, I can tell you that either involves
>standing all day in a hot kitchen to preserve food for the family.

I grow chillies. I pick them, quickly check them, put them in ziploc
bag and freeze them. No work involved, excellent result.

On Wed, 19 Apr 2017 03:21:54 GMT, Wayne Boatwright
> wrote:

>On Tue 18 Apr 2017 07:14:08p, Bruce told us...
>
>> On Tue, 18 Apr 2017 19:52:17 -0600, U.S. Janet B. >
>> wrote:
>>
>>>done properly -- depending upon item -- requires washing,
>>>draining/drying, peeling, slicing, (holding in acid water to
>>>prevent browning), blanching, draining again, perhaps
>>>sugaring,packing, wrapping, labeling and then to the freezer.
>>>These steps were meant to preserve the quality and longevity of
>>>the produce. Your mother skipped a bunch of steps. Having done
>>>both properly, I can tell you that either involves standing all
>>>day in a hot kitchen to preserve food for the family.
>>
>> I grow chillies. I pick them, quickly check them, put them in
>> ziploc bag and freeze them. No work involved, excellent result.
>>
>
>I would think whole chilies should work fine, especially if not too
>large.
>
>I have often seeded and diced chilies before freezing. I don't
>think, in either case, that chilies would resopnd well to blanching.

I've never tried blanching them. I just make sure there are no little
spider webs etc. on them if they're the type with nooks and crannies.
I don't take the seeds out at any stage. The hotter the better. If I
go through them slowly, they may last until the next season starts.

"Wayne Boatwright" > wrote in message
9.44...
> On Tue 18 Apr 2017 03:00:57a, Julie Bove told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 9.45...
>>> On Tue 18 Apr 2017 12:56:17a, Ophelia told us...
>>>
>>>> "Julie Bove" wrote in message
>>>> news >>>>
>>>>> What I find sad is that so many people these days are used to
>>>>> eating such food that it has become acceptable to them. I won't
>>>>> say that I never buy microwaveable things. Some of them are not
>>>>> bad such as some brands of enchiladas. But... In general I
>>>>> think my scratch cooking is better. Anyway... I can't tell you
>>>>> how many times people have recommended some restaurant to me,
>>>>> telling me that the food is soooo good, only to find out that
>>>>> they are just reheating some frozen food. These days a lot of
>>>>> people can't tell the difference. ==
>>>>>
>>>>> IKWYM I like to make things from scratch. Part of the fun
>>>>> of cooking for me. Perhaps when I get older and if I can't do
>>>>> so much, I will be happy buying some things ready made ....
>>>>> although ... thinking about it, perhaps I ought to be giving my
>>>>> husband more encouragement to cook)))
>>>>
>>>> I sometimes buy cut up things, especially if it is cheaper that
>>>> way. One year, it was far cheaper to buy a cut pineapple than it
>>>> was an uncut one. ===
>>>>
>>>> I guess everyone does what they like to do best, even you and me
>>>> <g>
>>>
>>> Two items that I usually buy frozen are puff pastry and phyllo
>>> sheets. Although I can make my own puff pastry, sometimes I
>>> don't have the time. I wouldn't even begein to make my own
>>> phyllo sheets.
>>>
>>> Occasionally I will try some new microwaveable meal because it
>>> "sounds" good, but usually isn't. There are also a couple of
>>> frozen meals that we actually like and keep on hand for those
>>> times when cooking isn't an option.
>>>
>>> Most of my freezer space is taken up by things I've cooked and
>>> put up for later eating.
>>
>> I don't often use those but I will buy them if I do. I made puff
>> pastry once. PITA and it was no better than what I could buy.
>>
>> I don't like most frozen meals. I did have some kind of frozen
>> meatloaf and mashed potatoes for dinner. It was okay. I also like
>> a couple of the Amy's things but I do usually doctor them up with
>> some fresh veggies. I rarely buy frozen meals but if I have
>> freezer space and the price is good, I might buy a few. I am
>> pretty much the only one who will eat them. And when I do, it is
>> not usually due to not wanting to cook but more like nothing
>> really sounds good to eat but I know I have to, so I will have
>> that.
>>
>>
> They are often sort of a last resort. :-)

Yeah and IMO, good to have in winter. Although we don't usually have harsh
winters, we did once have back to back snow storms, leaving us with only one
day of clear roads in the middle of the two weeks to go get food. Much was
already sold out when we got there around lunch time so it was grab what we
could. A frozen meal is better than no meal and we do get sick of eating
canned stuff after a while in a situation like that.

"Dave Smith" > wrote in message
...
> On 2017-04-18 4:35 PM, U.S. Janet B. wrote:
>> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
>> > wrote:
>>
>>> Sheldon wrote:
>>>
>>>> Ophelia wrote:
>>>>>
>>>>> Since I have been out of action, I was thinking of buying a large
>>>>> freezer to
>>>>> fill with my cooked foods, because D was no cook and was struggling.
>>>>> I
>>>>> thought it would make life much easier if I was off my feet again.
>>>>
>>>> I'm sorry to hear you are out of action... get well soon!
>>>>
>>>> I don't know your idea of a "large" freezer but I would suggest one
>>>> more on the smaller size. When freezing a lot of food a good amount
>>>> ends up never eaten, especially when it's just two people. I turn a
>>>> lot of what I grow into soups and stews but only up to a point, I'd
>>>> rather give the overage away instead of saving more than we can
>>>> consume before it spoils, and I'll be harvesting again in a year. Home
>>>> freezers don't get cold enough to keep food well long term. I've long
>>>> ago discovered it's more advantageous to have a second refrigerator
>>>> freezer. The two smaller freezers are more than adequate and the
>>>> extra fridge space comes in handy, especially for my crops when they
>>>> come in before I have time to cook them. also good for storing those
>>>> canned and jared foods we like to eat cold. My second fridge lives in
>>>> my basement, a no frills model I purchased reconditioned from a small
>>>> local appliance store for $100, I've been using it 15 years now with
>>>> no problems.
>>>
>>> Your situation would be a perfect set - up if you were into home
>>> canning, but that is a lot of work. I remember back in the day when
>>> peeps on the farm started to get home freezers, the farm wives could now
>>> freeze produce that they had formerly canned, this freed housewives from
>>> all of that canning drudgery...a farm wife of that time would much
>>> prefer a big new home freezer to a mink coat. Root cellars, along with
>>> hot summer days spent toiling over huge cauldrons of boiling water,
>>> lifting dozens of hot 'n heavy jars, etc., were suddenly a thing of the
>>> past. Those post-war Home freezers were really a miracle come true when
>>> introduced...just like washers and dryers (and the new synthetic
>>> detergents: "TIDE - the wash day MIRACLE...!!!").
>>
>> Yea, right. Preparing stuff for the freezer is "so" much less work
>> than canning. You just proved that you stood around with your hands
>> in your pocket down at the pool hall
>
>
> What???? Preparing stuff for the freezer is a lot more work than canning.
> I remember how thrilled my mother was to get a chest freezer and to be
> able to preserve most foods with so much less work and effort. I remember
> her canning peaches, pears, and vegetables. The jars and tops had to be
> sterilized. Things had to be cooked and packed hot. Freezing was so much
> easier. My brothers and I would pick beans and she would snip off then
> ends, put them in plastic bags and toss them into the freezer. Peaches
> were simply peeled, sliced and then put into bags with a bit of sugar.
> Strawberries and raspberries were just put into bags with some sugar.
> Having experienced canning and freezing, I have to agree with Sheldon that
> it is much less work.

Yep. Have done both. Canning is a LOT of work!

"U.S. Janet B." > wrote in message
...
> On Tue, 18 Apr 2017 17:52:37 -0400, Dave Smith
> > wrote:
>
>>On 2017-04-18 4:35 PM, U.S. Janet B. wrote:
>>> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
>>> > wrote:
>>>
>>>> Sheldon wrote:
>>>>
>>>>> Ophelia wrote:
>>>>>>
>>>>>> Since I have been out of action, I was thinking of buying a large
>>>>>> freezer to
>>>>>> fill with my cooked foods, because D was no cook and was struggling.
>>>>>> I
>>>>>> thought it would make life much easier if I was off my feet again.
>>>>>
>>>>> I'm sorry to hear you are out of action... get well soon!
>>>>>
>>>>> I don't know your idea of a "large" freezer but I would suggest one
>>>>> more on the smaller size. When freezing a lot of food a good amount
>>>>> ends up never eaten, especially when it's just two people. I turn a
>>>>> lot of what I grow into soups and stews but only up to a point, I'd
>>>>> rather give the overage away instead of saving more than we can
>>>>> consume before it spoils, and I'll be harvesting again in a year. Home
>>>>> freezers don't get cold enough to keep food well long term. I've long
>>>>> ago discovered it's more advantageous to have a second refrigerator
>>>>> freezer. The two smaller freezers are more than adequate and the
>>>>> extra fridge space comes in handy, especially for my crops when they
>>>>> come in before I have time to cook them. also good for storing those
>>>>> canned and jared foods we like to eat cold. My second fridge lives in
>>>>> my basement, a no frills model I purchased reconditioned from a small
>>>>> local appliance store for $100, I've been using it 15 years now with
>>>>> no problems.
>>>>
>>>> Your situation would be a perfect set - up if you were into home
>>>> canning, but that is a lot of work. I remember back in the day when
>>>> peeps on the farm started to get home freezers, the farm wives could
>>>> now freeze produce that they had formerly canned, this freed housewives
>>>> from all of that canning drudgery...a farm wife of that time would much
>>>> prefer a big new home freezer to a mink coat. Root cellars, along with
>>>> hot summer days spent toiling over huge cauldrons of boiling water,
>>>> lifting dozens of hot 'n heavy jars, etc., were suddenly a thing of the
>>>> past. Those post-war Home freezers were really a miracle come true
>>>> when introduced...just like washers and dryers (and the new synthetic
>>>> detergents: "TIDE - the wash day MIRACLE...!!!").
>>>
>>> Yea, right. Preparing stuff for the freezer is "so" much less work
>>> than canning. You just proved that you stood around with your hands
>>> in your pocket down at the pool hall
>>
>>
>>What???? Preparing stuff for the freezer is a lot more work than
>>canning. I remember how thrilled my mother was to get a chest freezer
>>and to be able to preserve most foods with so much less work and effort.
>> I remember her canning peaches, pears, and vegetables. The jars and
>>tops had to be sterilized. Things had to be cooked and packed hot.
>>Freezing was so much easier. My brothers and I would pick beans and she
>>would snip off then ends, put them in plastic bags and toss them into
>>the freezer. Peaches were simply peeled, sliced and then put into bags
>>with a bit of sugar. Strawberries and raspberries were just put into
>>bags with some sugar. Having experienced canning and freezing, I have
>>to agree with Sheldon that it is much less work.
>>
>
> done properly -- depending upon item -- requires washing,
> draining/drying, peeling, slicing, (holding in acid water to prevent
> browning), blanching, draining again, perhaps sugaring,packing,
> wrapping, labeling and then to the freezer. These steps were meant to
> preserve the quality and longevity of the produce. Your mother
> skipped a bunch of steps.
> Having done both properly, I can tell you that either involves
> standing all day in a hot kitchen to preserve food for the family.
> Janet US

We picked berries. Just washed, removed stems and froze them in plastic
freezer boxes. I have frozen onions and peppers in bags. Just washed and cut
up. No blanching. They were fine. All easier than canning and wasn't
standing all day in a hot kitchen.

"Nancy2" > wrote in message
...
> dsl1, I often use rubber cement just because it is easy to rub off. I
> don't get how
> Julie's mom didn't know that, or why she couldn't get it off....but that's
> Julie, I
> guess....singular experiences we don't understand.
>
> N.

Maybe it was some other glue and not rubber cement. This was many years ago.
I just remember it being a clear, brownish color and it was applied with a
brush. I am not familiar with rubber cement. We never used it. We did have
mucilage though.

On Tue, 18 Apr 2017 22:02:26 -0700, "Julie Bove"
> wrote:

>
>"Dave Smith" > wrote in message
...
>> On 2017-04-18 4:35 PM, U.S. Janet B. wrote:
>>> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
>>> > wrote:
>>>
>>> Yea, right. Preparing stuff for the freezer is "so" much less work
>>> than canning. You just proved that you stood around with your hands
>>> in your pocket down at the pool hall
>>
>>
>> What???? Preparing stuff for the freezer is a lot more work than canning.
>> I remember how thrilled my mother was to get a chest freezer and to be
>> able to preserve most foods with so much less work and effort. I remember
>> her canning peaches, pears, and vegetables. The jars and tops had to be
>> sterilized. Things had to be cooked and packed hot. Freezing was so much
>> easier. My brothers and I would pick beans and she would snip off then
>> ends, put them in plastic bags and toss them into the freezer. Peaches
>> were simply peeled, sliced and then put into bags with a bit of sugar.
>> Strawberries and raspberries were just put into bags with some sugar.
>> Having experienced canning and freezing, I have to agree with Sheldon that
>> it is much less work.
>
>Yep. Have done both. Canning is a LOT of work!

Freezing is probably a lot more work if you do it the old way of the
Country Women's Association. Also because, halfway the process, you
have to go to church.

"Julie Bove" > wrote in message
news
> We picked berries. Just washed, removed stems and froze them in plastic
> freezer boxes. I have frozen onions and peppers in bags. Just washed and
> cut up. No blanching. They were fine. All easier than canning and wasn't
> standing all day in a hot kitchen.

I agree. We did so much canning when I was a kid that I realized I did not
want to do that as an adult. How's the weather where you are Julie? Here
it's been raining but CA needed the rain and they officially ended the
drought, so that's good at least.

Cheri

"Julie Bove" wrote in message news

"U.S. Janet B." > wrote in message
...
> On Tue, 18 Apr 2017 17:52:37 -0400, Dave Smith
> > wrote:
>
>>On 2017-04-18 4:35 PM, U.S. Janet B. wrote:
>>> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
>>> > wrote:
>>>
>>>> Sheldon wrote:
>>>>
>>>>> Ophelia wrote:
>>>>>>
>>>>>> Since I have been out of action, I was thinking of buying a large
>>>>>> freezer to
>>>>>> fill with my cooked foods, because D was no cook and was struggling.
>>>>>> I
>>>>>> thought it would make life much easier if I was off my feet again.
>>>>>
>>>>> I'm sorry to hear you are out of action... get well soon!
>>>>>
>>>>> I don't know your idea of a "large" freezer but I would suggest one
>>>>> more on the smaller size. When freezing a lot of food a good amount
>>>>> ends up never eaten, especially when it's just two people. I turn a
>>>>> lot of what I grow into soups and stews but only up to a point, I'd
>>>>> rather give the overage away instead of saving more than we can
>>>>> consume before it spoils, and I'll be harvesting again in a year. Home
>>>>> freezers don't get cold enough to keep food well long term. I've long
>>>>> ago discovered it's more advantageous to have a second refrigerator
>>>>> freezer. The two smaller freezers are more than adequate and the
>>>>> extra fridge space comes in handy, especially for my crops when they
>>>>> come in before I have time to cook them. also good for storing those
>>>>> canned and jared foods we like to eat cold. My second fridge lives in
>>>>> my basement, a no frills model I purchased reconditioned from a small
>>>>> local appliance store for $100, I've been using it 15 years now with
>>>>> no problems.
>>>>
>>>> Your situation would be a perfect set - up if you were into home
>>>> canning, but that is a lot of work. I remember back in the day when
>>>> peeps on the farm started to get home freezers, the farm wives could
>>>> now freeze produce that they had formerly canned, this freed housewives
>>>> from all of that canning drudgery...a farm wife of that time would much
>>>> prefer a big new home freezer to a mink coat. Root cellars, along with
>>>> hot summer days spent toiling over huge cauldrons of boiling water,
>>>> lifting dozens of hot 'n heavy jars, etc., were suddenly a thing of the
>>>> past. Those post-war Home freezers were really a miracle come true
>>>> when introduced...just like washers and dryers (and the new synthetic
>>>> detergents: "TIDE - the wash day MIRACLE...!!!").
>>>
>>> Yea, right. Preparing stuff for the freezer is "so" much less work
>>> than canning. You just proved that you stood around with your hands
>>> in your pocket down at the pool hall
>>
>>
>>What???? Preparing stuff for the freezer is a lot more work than
>>canning. I remember how thrilled my mother was to get a chest freezer
>>and to be able to preserve most foods with so much less work and effort.
>> I remember her canning peaches, pears, and vegetables. The jars and
>>tops had to be sterilized. Things had to be cooked and packed hot.
>>Freezing was so much easier. My brothers and I would pick beans and she
>>would snip off then ends, put them in plastic bags and toss them into
>>the freezer. Peaches were simply peeled, sliced and then put into bags
>>with a bit of sugar. Strawberries and raspberries were just put into
>>bags with some sugar. Having experienced canning and freezing, I have
>>to agree with Sheldon that it is much less work.
>>
>
> done properly -- depending upon item -- requires washing,
> draining/drying, peeling, slicing, (holding in acid water to prevent
> browning), blanching, draining again, perhaps sugaring,packing,
> wrapping, labeling and then to the freezer. These steps were meant to
> preserve the quality and longevity of the produce. Your mother
> skipped a bunch of steps.
> Having done both properly, I can tell you that either involves
> standing all day in a hot kitchen to preserve food for the family.
> Janet US

We picked berries. Just washed, removed stems and froze them in plastic
freezer boxes. I have frozen onions and peppers in bags. Just washed and cut
up. No blanching. They were fine. All easier than canning and wasn't
standing all day in a hot kitchen.

===

Yep!


--
http://www.helpforheroes.org.uk

On Wed, 19 Apr 2017 13:29:38 +1000, Bruce >
wrote:

>On Wed, 19 Apr 2017 03:21:54 GMT, Wayne Boatwright
> wrote:
>
>>On Tue 18 Apr 2017 07:14:08p, Bruce told us...
>>
>>> On Tue, 18 Apr 2017 19:52:17 -0600, U.S. Janet B. >
>>> wrote:
>>>
>>>>done properly -- depending upon item -- requires washing,
>>>>draining/drying, peeling, slicing, (holding in acid water to
>>>>prevent browning), blanching, draining again, perhaps
>>>>sugaring,packing, wrapping, labeling and then to the freezer.
>>>>These steps were meant to preserve the quality and longevity of
>>>>the produce. Your mother skipped a bunch of steps. Having done
>>>>both properly, I can tell you that either involves standing all
>>>>day in a hot kitchen to preserve food for the family.
>>>
>>> I grow chillies. I pick them, quickly check them, put them in
>>> ziploc bag and freeze them. No work involved, excellent result.
>>>
>>
>>I would think whole chilies should work fine, especially if not too
>>large.
>>
>>I have often seeded and diced chilies before freezing. I don't
>>think, in either case, that chilies would resopnd well to blanching.
>
>I've never tried blanching them. I just make sure there are no little
>spider webs etc. on them if they're the type with nooks and crannies.
>I don't take the seeds out at any stage. The hotter the better. If I
>go through them slowly, they may last until the next season starts.

years ago i used to go through the blanching bother. three years ago
when i had my first hand op my daughter picked up groceries for me. I
had included corn on my list, meaning one, possibly two cobs. She
bought a dozen. Nothing to lose so I put them in a bag and straight
into the freezer. It worked perfectly. I have found it makes no
difference whether I thaw a cob or put it into the microwave frozen,
tastes as good as the day it went into the freezer.

On Wed, 19 Apr 2017 06:58:42 -0300, wrote:

>On Wed, 19 Apr 2017 13:29:38 +1000, Bruce >
>wrote:
>
>>On Wed, 19 Apr 2017 03:21:54 GMT, Wayne Boatwright
> wrote:
>>
>>>On Tue 18 Apr 2017 07:14:08p, Bruce told us...
>>>
>>>> I grow chillies. I pick them, quickly check them, put them in
>>>> ziploc bag and freeze them. No work involved, excellent result.
>>>>
>>>I would think whole chilies should work fine, especially if not too
>>>large.
>>>
>>>I have often seeded and diced chilies before freezing. I don't
>>>think, in either case, that chilies would resopnd well to blanching.
>>
>>I've never tried blanching them. I just make sure there are no little
>>spider webs etc. on them if they're the type with nooks and crannies.
>>I don't take the seeds out at any stage. The hotter the better. If I
>>go through them slowly, they may last until the next season starts.
>
>years ago i used to go through the blanching bother. three years ago
>when i had my first hand op my daughter picked up groceries for me. I
>had included corn on my list, meaning one, possibly two cobs. She
>bought a dozen. Nothing to lose so I put them in a bag and straight
>into the freezer. It worked perfectly. I have found it makes no
>difference whether I thaw a cob or put it into the microwave frozen,
>tastes as good as the day it went into the freezer.

I agree. There must be a reason for blanching sometimes somewhere, but
I haven't found it yet.

On 2017-04-18 9:52 PM, U.S. Janet B. wrote:
> On Tue, 18 Apr 2017 17:52:37 -0400, Dave Smith
> > wrote:
>
>> On 2017-04-18 4:35 PM, U.S. Janet B. wrote:
>>> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
>>> > wrote:
>>>
>>>> Sheldon wrote:
>>>>
>>>>> Ophelia wrote:
>>>>>>
>>>>>> Since I have been out of action, I was thinking of buying a large freezer to
>>>>>> fill with my cooked foods, because D was no cook and was struggling. I
>>>>>> thought it would make life much easier if I was off my feet again.
>>>>>
>>>>> I'm sorry to hear you are out of action... get well soon!
>>>>>
>>>>> I don't know your idea of a "large" freezer but I would suggest one
>>>>> more on the smaller size. When freezing a lot of food a good amount
>>>>> ends up never eaten, especially when it's just two people. I turn a
>>>>> lot of what I grow into soups and stews but only up to a point, I'd
>>>>> rather give the overage away instead of saving more than we can
>>>>> consume before it spoils, and I'll be harvesting again in a year. Home
>>>>> freezers don't get cold enough to keep food well long term. I've long
>>>>> ago discovered it's more advantageous to have a second refrigerator
>>>>> freezer. The two smaller freezers are more than adequate and the
>>>>> extra fridge space comes in handy, especially for my crops when they
>>>>> come in before I have time to cook them. also good for storing those
>>>>> canned and jared foods we like to eat cold. My second fridge lives in
>>>>> my basement, a no frills model I purchased reconditioned from a small
>>>>> local appliance store for $100, I've been using it 15 years now with
>>>>> no problems.
>>>>
>>>> Your situation would be a perfect set - up if you were into home canning, but that is a lot of work. I remember back in the day when peeps on the farm started to get home freezers, the farm wives could now freeze produce that they had formerly canned, this freed housewives from all of that canning drudgery...a farm wife of that time would much prefer a big new home freezer to a mink coat. Root cellars, along with hot summer days spent toiling over huge cauldrons of boiling water, lifting dozens of hot 'n heavy jars, etc., were suddenly a thing of the past. Those post-war Home freezers were really a miracle come true when introduced...just like washers and dryers (and the new synthetic detergents: "TIDE - the wash day MIRACLE...!!!").
>>>
>>> Yea, right. Preparing stuff for the freezer is "so" much less work
>>> than canning. You just proved that you stood around with your hands
>>> in your pocket down at the pool hall
>>
>>
>> What???? Preparing stuff for the freezer is a lot more work than
>> canning. I remember how thrilled my mother was to get a chest freezer
>> and to be able to preserve most foods with so much less work and effort.
>> I remember her canning peaches, pears, and vegetables. The jars and
>> tops had to be sterilized. Things had to be cooked and packed hot.
>> Freezing was so much easier. My brothers and I would pick beans and she
>> would snip off then ends, put them in plastic bags and toss them into
>> the freezer. Peaches were simply peeled, sliced and then put into bags
>> with a bit of sugar. Strawberries and raspberries were just put into
>> bags with some sugar. Having experienced canning and freezing, I have
>> to agree with Sheldon that it is much less work.
>>
>
> done properly -- depending upon item -- requires washing,
> draining/drying, peeling, slicing, (holding in acid water to prevent
> browning), blanching, draining again, perhaps sugaring,packing,
> wrapping, labeling and then to the freezer. These steps were meant to
> preserve the quality and longevity of the produce. Your mother
> skipped a bunch of steps.


I stand corrected about the beans. They were blanched before freezing.
That was almost no work at all. Berries and peaches were almost no work
to freeze.

> Having done both properly, I can tell you that either involves
> standing all day in a hot kitchen to preserve food for the family.

On 2017-04-19 1:32 AM, Bruce wrote:
> On Tue, 18 Apr 2017 22:02:26 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Dave Smith" > wrote in message
>> ...
>>> On 2017-04-18 4:35 PM, U.S. Janet B. wrote:
>>>> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
>>>> > wrote:
>>>>
>>>> Yea, right. Preparing stuff for the freezer is "so" much less work
>>>> than canning. You just proved that you stood around with your hands
>>>> in your pocket down at the pool hall
>>>
>>>
>>> What???? Preparing stuff for the freezer is a lot more work than canning.
>>> I remember how thrilled my mother was to get a chest freezer and to be
>>> able to preserve most foods with so much less work and effort. I remember
>>> her canning peaches, pears, and vegetables. The jars and tops had to be
>>> sterilized. Things had to be cooked and packed hot. Freezing was so much
>>> easier. My brothers and I would pick beans and she would snip off then
>>> ends, put them in plastic bags and toss them into the freezer. Peaches
>>> were simply peeled, sliced and then put into bags with a bit of sugar.
>>> Strawberries and raspberries were just put into bags with some sugar.
>>> Having experienced canning and freezing, I have to agree with Sheldon that
>>> it is much less work.
>>
>> Yep. Have done both. Canning is a LOT of work!
>
> Freezing is probably a lot more work if you do it the old way of the
> Country Women's Association. Also because, halfway the process, you
> have to go to church.
>

Of course. How else will people see that you pray?

Bruce wrote:
>
>I grow chillies. I pick them, quickly check them, put them in ziploc
>bag and freeze them. No work involved, excellent result.

I grow a lot of chili peppers, several kinds, but I don't freeze them.
A lot I give to neighbors, I've even mailed some to RFCers. Thing is
I don't eat hot peppers but my Belizean wife loves them. I preserve
hot peppers in two ways, pickling and drying. Most are pickled,
hardly any labor, just stuff them into clean jars with a couple garlic
cloves, a little salt, and fill with a mix of half white vinegar and
water... refrigerated I've never had a jar spoil.
To dry I choose the nicest most colorful and with a sewing needle
poked through their stems I thread them like Leis and hang them about
the house as decor, in about a month they are bone dry. I don't eat
them but my wife will crush one with the back of a spoon and add it to
her food. I've tasted those dried peppers, they are like the fires of
hell, I don't know how she can eat them but she does every day.
I don't freeze my garden vegetables neat, instead I cook them and
freeze the finished dish, cooked they take a lot less freezer space.

One of my favorite dishes to freeze is my version of ratatouille
(whatever is available in any amounts I decide) .... just keep adding
veggies until I fill a 16 qt pot.

On 4/19/2017 8:12 AM, Dave Smith wrote:
> On 2017-04-19 1:32 AM, Bruce wrote:
>> On Tue, 18 Apr 2017 22:02:26 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Dave Smith" > wrote in message
>>> ...
>>>> On 2017-04-18 4:35 PM, U.S. Janet B. wrote:
>>>>> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
>>>>> > wrote:
>>>>>
>>>>> Yea, right. Preparing stuff for the freezer is "so" much less work
>>>>> than canning. You just proved that you stood around with your hands
>>>>> in your pocket down at the pool hall
>>>>
>>>>
>>>> What???? Preparing stuff for the freezer is a lot more work than
>>>> canning.
>>>> I remember how thrilled my mother was to get a chest freezer and to be
>>>> able to preserve most foods with so much less work and effort. I
>>>> remember
>>>> her canning peaches, pears, and vegetables. The jars and tops had to be
>>>> sterilized. Things had to be cooked and packed hot. Freezing was so
>>>> much
>>>> easier. My brothers and I would pick beans and she would snip off then
>>>> ends, put them in plastic bags and toss them into the freezer. Peaches
>>>> were simply peeled, sliced and then put into bags with a bit of sugar.
>>>> Strawberries and raspberries were just put into bags with some sugar.
>>>> Having experienced canning and freezing, I have to agree with
>>>> Sheldon that
>>>> it is much less work.
>>>
>>> Yep. Have done both. Canning is a LOT of work!
>>
>> Freezing is probably a lot more work if you do it the old way of the
>> Country Women's Association. Also because, halfway the process, you
>> have to go to church.
>>
>
> Of course. How else will people see that you pray?
>

More important is turning in your weekly church envelope.

Am Mittwoch, 19. April 2017 15:10:49 UTC+2 schrieb Sheldon:
> Bruce wrote:
> >
> >I grow chillies. I pick them, quickly check them, put them in ziploc
> >bag and freeze them. No work involved, excellent result.
>
> I grow a lot of chili peppers, several kinds, but I don't freeze them.
> A lot I give to neighbors, I've even mailed some to RFCers. Thing is
> I don't eat hot peppers but my Belizean wife loves them. I preserve
> hot peppers in two ways, pickling and drying. Most are pickled,
> hardly any labor, just stuff them into clean jars with a couple garlic
> cloves, a little salt, and fill with a mix of half white vinegar and
> water... refrigerated I've never had a jar spoil.
> To dry I choose the nicest most colorful and with a sewing needle
> poked through their stems I thread them like Leis and hang them about
> the house as decor, in about a month they are bone dry. I don't eat
> them but my wife will crush one with the back of a spoon and add it to
> her food. I've tasted those dried peppers, they are like the fires of
> hell, I don't know how she can eat them but she does every day.
> I don't freeze my garden vegetables neat, instead I cook them and
> freeze the finished dish, cooked they take a lot less freezer space.
>
> One of my favorite dishes to freeze is my version of ratatouille
> (whatever is available in any amounts I decide) .... just keep adding
> veggies until I fill a 16 qt pot.

She'll love this one: https://www.maangchi.com/recipe/gochu-jangajji
It's a bit of work (but not much more than threading them) - but leave
the kitchen on day two as fast as possible and close the door - and don't
forget to open the windows first!
They keep very well; I still have a batch from 2015.

Bye, Sanne.

On Wed, 19 Apr 2017 03:21:54 GMT, Wayne Boatwright
> wrote:

>On Tue 18 Apr 2017 07:14:08p, Bruce told us...
>
>> On Tue, 18 Apr 2017 19:52:17 -0600, U.S. Janet B. >
>> wrote:
>>
>>>On Tue, 18 Apr 2017 17:52:37 -0400, Dave Smith
> wrote:
>>>
>>>>What???? Preparing stuff for the freezer is a lot more work than
>>>>canning. I remember how thrilled my mother was to get a chest
>>>>freezer and to be able to preserve most foods with so much less
>>>>work and effort.
>>>> I remember her canning peaches, pears, and vegetables. The jars
>>>> and
>>>>tops had to be sterilized. Things had to be cooked and packed
>>>>hot. Freezing was so much easier. My brothers and I would pick
>>>>beans and she would snip off then ends, put them in plastic bags
>>>>and toss them into the freezer. Peaches were simply peeled,
>>>>sliced and then put into bags with a bit of sugar. Strawberries
>>>>and raspberries were just put into bags with some sugar. Having
>>>>experienced canning and freezing, I have to agree with Sheldon
>>>>that it is much less work.
>>>>
>>>
>>>done properly -- depending upon item -- requires washing,
>>>draining/drying, peeling, slicing, (holding in acid water to
>>>prevent browning), blanching, draining again, perhaps
>>>sugaring,packing, wrapping, labeling and then to the freezer.
>>>These steps were meant to preserve the quality and longevity of
>>>the produce. Your mother skipped a bunch of steps. Having done
>>>both properly, I can tell you that either involves standing all
>>>day in a hot kitchen to preserve food for the family.
>>
>> I grow chillies. I pick them, quickly check them, put them in
>> ziploc bag and freeze them. No work involved, excellent result.
>>
>
>I would think whole chilies should work fine, especially if not too
>large.
>
>I have often seeded and diced chilies before freezing. I don't
>think, in either case, that chilies would resopnd well to blanching.

jalapenos are fine like that, they are more like regular bell
peppers.. Hatch type have a tougher skin and should be charred first,
skin removed and then frozen.
Janet US

On Tue, 18 Apr 2017 22:04:44 -0700, "Julie Bove"
> wrote:

>
snip
>
>We picked berries. Just washed, removed stems and froze them in plastic
>freezer boxes. I have frozen onions and peppers in bags. Just washed and cut
>up. No blanching. They were fine. All easier than canning and wasn't
>standing all day in a hot kitchen.

Yes, of course you just wash and freeze berries. that's the way that
it is done.
Janet US

On Wed, 19 Apr 2017 08:10:02 -0400, Dave Smith
> wrote:

>On 2017-04-18 9:52 PM, U.S. Janet B. wrote:
>> On Tue, 18 Apr 2017 17:52:37 -0400, Dave Smith
>> > wrote:
>>
>>> On 2017-04-18 4:35 PM, U.S. Janet B. wrote:
>>>> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
>>>> > wrote:
>>>>
>>>>> Sheldon wrote:
>>>>>
>>>>>> Ophelia wrote:
>>>>>>>
>>>>>>> Since I have been out of action, I was thinking of buying a large freezer to
>>>>>>> fill with my cooked foods, because D was no cook and was struggling. I
>>>>>>> thought it would make life much easier if I was off my feet again.
>>>>>>
>>>>>> I'm sorry to hear you are out of action... get well soon!
>>>>>>
>>>>>> I don't know your idea of a "large" freezer but I would suggest one
>>>>>> more on the smaller size. When freezing a lot of food a good amount
>>>>>> ends up never eaten, especially when it's just two people. I turn a
>>>>>> lot of what I grow into soups and stews but only up to a point, I'd
>>>>>> rather give the overage away instead of saving more than we can
>>>>>> consume before it spoils, and I'll be harvesting again in a year. Home
>>>>>> freezers don't get cold enough to keep food well long term. I've long
>>>>>> ago discovered it's more advantageous to have a second refrigerator
>>>>>> freezer. The two smaller freezers are more than adequate and the
>>>>>> extra fridge space comes in handy, especially for my crops when they
>>>>>> come in before I have time to cook them. also good for storing those
>>>>>> canned and jared foods we like to eat cold. My second fridge lives in
>>>>>> my basement, a no frills model I purchased reconditioned from a small
>>>>>> local appliance store for $100, I've been using it 15 years now with
>>>>>> no problems.
>>>>>
>>>>> Your situation would be a perfect set - up if you were into home canning, but that is a lot of work. I remember back in the day when peeps on the farm started to get home freezers, the farm wives could now freeze produce that they had formerly canned, this freed housewives from all of that canning drudgery...a farm wife of that time would much prefer a big new home freezer to a mink coat. Root cellars, along with hot summer days spent toiling over huge cauldrons of boiling water, lifting dozens of hot 'n heavy jars, etc., were suddenly a thing of the past. Those post-war Home freezers were really a miracle come true when introduced...just like washers and dryers (and the new synthetic detergents: "TIDE - the wash day MIRACLE...!!!").
>>>>
>>>> Yea, right. Preparing stuff for the freezer is "so" much less work
>>>> than canning. You just proved that you stood around with your hands
>>>> in your pocket down at the pool hall
>>>
>>>
>>> What???? Preparing stuff for the freezer is a lot more work than
>>> canning. I remember how thrilled my mother was to get a chest freezer
>>> and to be able to preserve most foods with so much less work and effort.
>>> I remember her canning peaches, pears, and vegetables. The jars and
>>> tops had to be sterilized. Things had to be cooked and packed hot.
>>> Freezing was so much easier. My brothers and I would pick beans and she
>>> would snip off then ends, put them in plastic bags and toss them into
>>> the freezer. Peaches were simply peeled, sliced and then put into bags
>>> with a bit of sugar. Strawberries and raspberries were just put into
>>> bags with some sugar. Having experienced canning and freezing, I have
>>> to agree with Sheldon that it is much less work.
>>>
>>
>> done properly -- depending upon item -- requires washing,
>> draining/drying, peeling, slicing, (holding in acid water to prevent
>> browning), blanching, draining again, perhaps sugaring,packing,
>> wrapping, labeling and then to the freezer. These steps were meant to
>> preserve the quality and longevity of the produce. Your mother
>> skipped a bunch of steps.
>
>
>I stand corrected about the beans. They were blanched before freezing.
>That was almost no work at all. Berries and peaches were almost no work
>to freeze.
>
>> Having done both properly, I can tell you that either involves
>> standing all day in a hot kitchen to preserve food for the family.
>
>
From what I am reading here, I would guess that no one has ever really
"put up" produce in a serious way if none of you can tell the
difference between how to handle berries (soft fruit) and green beans.
Janet US

Julie, it certainly sounds like some other glue, but it is hard to tell.
Today's rubber cement is very easy to use, and it is hard to make
a mess with it. ;-))

N.

On Wed, 19 Apr 2017 07:18:52 -0700 (PDT), sanne
> wrote:

>Am Mittwoch, 19. April 2017 15:10:49 UTC+2 schrieb Sheldon:
>> Bruce wrote:
>> >
>> >I grow chillies. I pick them, quickly check them, put them in ziploc
>> >bag and freeze them. No work involved, excellent result.
>>
>> I grow a lot of chili peppers, several kinds, but I don't freeze them.
>> A lot I give to neighbors, I've even mailed some to RFCers. Thing is
>> I don't eat hot peppers but my Belizean wife loves them. I preserve
>> hot peppers in two ways, pickling and drying. Most are pickled,
>> hardly any labor, just stuff them into clean jars with a couple garlic
>> cloves, a little salt, and fill with a mix of half white vinegar and
>> water... refrigerated I've never had a jar spoil.
>> To dry I choose the nicest most colorful and with a sewing needle
>> poked through their stems I thread them like Leis and hang them about
>> the house as decor, in about a month they are bone dry. I don't eat
>> them but my wife will crush one with the back of a spoon and add it to
>> her food. I've tasted those dried peppers, they are like the fires of
>> hell, I don't know how she can eat them but she does every day.
>> I don't freeze my garden vegetables neat, instead I cook them and
>> freeze the finished dish, cooked they take a lot less freezer space.
>>
>> One of my favorite dishes to freeze is my version of ratatouille
>> (whatever is available in any amounts I decide) .... just keep adding
>> veggies until I fill a 16 qt pot.
>
>She'll love this one: https://www.maangchi.com/recipe/gochu-jangajji
>It's a bit of work (but not much more than threading them) - but leave
>the kitchen on day two as fast as possible and close the door - and don't
>forget to open the windows first!
>They keep very well; I still have a batch from 2015.
>
>Bye, Sanne.

I'm sure she would enjoy them as she loves everything I prepare with
Oriental flavors. I enjoy Oriental dishes but I can no longer
tolerate hot peppers.... I can handle them going down, it's the coming
out that's Dante's Inferno.

On Wednesday, April 19, 2017 at 1:50:54 PM UTC-6, Sheldon wrote:
> On Wed, 19 Apr 2017 07:18:52 -0700 (PDT), sanne
> > wrote:
>
> >Am Mittwoch, 19. April 2017 15:10:49 UTC+2 schrieb Sheldon:
> >> Bruce wrote:
> >> >
> >> >I grow chillies. I pick them, quickly check them, put them in ziploc
> >> >bag and freeze them. No work involved, excellent result.
> >>
> >> I grow a lot of chili peppers, several kinds, but I don't freeze them.
> >> A lot I give to neighbors, I've even mailed some to RFCers. Thing is
> >> I don't eat hot peppers but my Belizean wife loves them. I preserve
> >> hot peppers in two ways, pickling and drying. Most are pickled,
> >> hardly any labor, just stuff them into clean jars with a couple garlic
> >> cloves, a little salt, and fill with a mix of half white vinegar and
> >> water... refrigerated I've never had a jar spoil.
> >> To dry I choose the nicest most colorful and with a sewing needle
> >> poked through their stems I thread them like Leis and hang them about
> >> the house as decor, in about a month they are bone dry. I don't eat
> >> them but my wife will crush one with the back of a spoon and add it to
> >> her food. I've tasted those dried peppers, they are like the fires of
> >> hell, I don't know how she can eat them but she does every day.
> >> I don't freeze my garden vegetables neat, instead I cook them and
> >> freeze the finished dish, cooked they take a lot less freezer space.
> >>
> >> One of my favorite dishes to freeze is my version of ratatouille
> >> (whatever is available in any amounts I decide) .... just keep adding
> >> veggies until I fill a 16 qt pot.
> >
> >She'll love this one: https://www.maangchi.com/recipe/gochu-jangajji
> >It's a bit of work (but not much more than threading them) - but leave
> >the kitchen on day two as fast as possible and close the door - and don't
> >forget to open the windows first!
> >They keep very well; I still have a batch from 2015.
> >
> >Bye, Sanne.
>
> I'm sure she would enjoy them as she loves everything I prepare with
> Oriental flavors. I enjoy Oriental dishes but I can no longer
> tolerate hot peppers.... I can handle them going down, it's the coming
> out that's Dante's Inferno.

No doubt that you will know and experience the effects of Dante's Inferno when
you croak Sheldon. Ahahahahahahhhaahhhahhahha
======

On Wed, 19 Apr 2017 07:18:52 -0700 (PDT), sanne
> wrote:

>Am Mittwoch, 19. April 2017 15:10:49 UTC+2 schrieb Sheldon:
>>
>> I grow a lot of chili peppers, several kinds, but I don't freeze them.
>> A lot I give to neighbors, I've even mailed some to RFCers. Thing is
>> I don't eat hot peppers but my Belizean wife loves them. I preserve
>> hot peppers in two ways, pickling and drying. Most are pickled,
>> hardly any labor, just stuff them into clean jars with a couple garlic
>> cloves, a little salt, and fill with a mix of half white vinegar and
>> water... refrigerated I've never had a jar spoil.
>> To dry I choose the nicest most colorful and with a sewing needle
>> poked through their stems I thread them like Leis and hang them about
>> the house as decor, in about a month they are bone dry. I don't eat
>> them but my wife will crush one with the back of a spoon and add it to
>> her food. I've tasted those dried peppers, they are like the fires of
>> hell, I don't know how she can eat them but she does every day.
>> I don't freeze my garden vegetables neat, instead I cook them and
>> freeze the finished dish, cooked they take a lot less freezer space.
>>
>> One of my favorite dishes to freeze is my version of ratatouille
>> (whatever is available in any amounts I decide) .... just keep adding
>> veggies until I fill a 16 qt pot.
>
>She'll love this one: https://www.maangchi.com/recipe/gochu-jangajji
>It's a bit of work (but not much more than threading them) - but leave
>the kitchen on day two as fast as possible and close the door - and don't
>forget to open the windows first!
>They keep very well; I still have a batch from 2015.

That looks great! Bookmarked.

On Wed, 19 Apr 2017 09:08:07 -0600, U.S. Janet B. >
wrote:

>On Wed, 19 Apr 2017 08:10:02 -0400, Dave Smith
> wrote:
>
>>On 2017-04-18 9:52 PM, U.S. Janet B. wrote:
>>> On Tue, 18 Apr 2017 17:52:37 -0400, Dave Smith
>>> > wrote:
>>>
>>>> On 2017-04-18 4:35 PM, U.S. Janet B. wrote:
>>>>> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
>>>>> > wrote:
>>>>>
>>>>>> Sheldon wrote:
>>>>>>
>>>>>>> Ophelia wrote:
>>>>>>>>
>>>>>>>> Since I have been out of action, I was thinking of buying a large freezer to
>>>>>>>> fill with my cooked foods, because D was no cook and was struggling. I
>>>>>>>> thought it would make life much easier if I was off my feet again.
>>>>>>>
>>>>>>> I'm sorry to hear you are out of action... get well soon!
>>>>>>>
>>>>>>> I don't know your idea of a "large" freezer but I would suggest one
>>>>>>> more on the smaller size. When freezing a lot of food a good amount
>>>>>>> ends up never eaten, especially when it's just two people. I turn a
>>>>>>> lot of what I grow into soups and stews but only up to a point, I'd
>>>>>>> rather give the overage away instead of saving more than we can
>>>>>>> consume before it spoils, and I'll be harvesting again in a year. Home
>>>>>>> freezers don't get cold enough to keep food well long term. I've long
>>>>>>> ago discovered it's more advantageous to have a second refrigerator
>>>>>>> freezer. The two smaller freezers are more than adequate and the
>>>>>>> extra fridge space comes in handy, especially for my crops when they
>>>>>>> come in before I have time to cook them. also good for storing those
>>>>>>> canned and jared foods we like to eat cold. My second fridge lives in
>>>>>>> my basement, a no frills model I purchased reconditioned from a small
>>>>>>> local appliance store for $100, I've been using it 15 years now with
>>>>>>> no problems.
>>>>>>
>>>>>> Your situation would be a perfect set - up if you were into home canning, but that is a lot of work. I remember back in the day when peeps on the farm started to get home freezers, the farm wives could now freeze produce that they had formerly canned, this freed housewives from all of that canning drudgery...a farm wife of that time would much prefer a big new home freezer to a mink coat. Root cellars, along with hot summer days spent toiling over huge cauldrons of boiling water, lifting dozens of hot 'n heavy jars, etc., were suddenly a thing of the past. Those post-war Home freezers were really a miracle come true when introduced...just like washers and dryers (and the new synthetic detergents: "TIDE - the wash day MIRACLE...!!!").
>>>>>
>>>>> Yea, right. Preparing stuff for the freezer is "so" much less work
>>>>> than canning. You just proved that you stood around with your hands
>>>>> in your pocket down at the pool hall
>>>>
>>>>
>>>> What???? Preparing stuff for the freezer is a lot more work than
>>>> canning. I remember how thrilled my mother was to get a chest freezer
>>>> and to be able to preserve most foods with so much less work and effort.
>>>> I remember her canning peaches, pears, and vegetables. The jars and
>>>> tops had to be sterilized. Things had to be cooked and packed hot.
>>>> Freezing was so much easier. My brothers and I would pick beans and she
>>>> would snip off then ends, put them in plastic bags and toss them into
>>>> the freezer. Peaches were simply peeled, sliced and then put into bags
>>>> with a bit of sugar. Strawberries and raspberries were just put into
>>>> bags with some sugar. Having experienced canning and freezing, I have
>>>> to agree with Sheldon that it is much less work.
>>>>
>>>
>>> done properly -- depending upon item -- requires washing,
>>> draining/drying, peeling, slicing, (holding in acid water to prevent
>>> browning), blanching, draining again, perhaps sugaring,packing,
>>> wrapping, labeling and then to the freezer. These steps were meant to
>>> preserve the quality and longevity of the produce. Your mother
>>> skipped a bunch of steps.
>>
>>
>>I stand corrected about the beans. They were blanched before freezing.
>>That was almost no work at all. Berries and peaches were almost no work
>>to freeze.
>>
>>> Having done both properly, I can tell you that either involves
>>> standing all day in a hot kitchen to preserve food for the family.
>>
>>
>From what I am reading here, I would guess that no one has ever really
>"put up" produce in a serious way if none of you can tell the
>difference between how to handle berries (soft fruit) and green beans.
>Janet US

We are so lucky to have U.S. Janet B. to tell us "how it's done". We'd
have been up the proverbial creek without a peddle otherwise.

U.S. Janet B. wrote:
>
>From what I am reading here, I would guess that no one has ever really
>"put up" produce in a serious way if none of you can tell the
>difference between how to handle berries (soft fruit) and green beans.

I freeze blueberries from my own bushes... all I do is simmer them a
bit, add a small bit of sugar and a small squeeze of fresh lemon and
freeze... excellent over ice cream, pound cake, or just eaten with a
spoon... excellent for crepes. I think fresh raspberries/blackberries
are too good to freeze... use on your favorite cake with lots of
whipped cream.
Lately greenbeans here have become Oriental orange beans, haven't
froze any yet... otherwise I use the greenbeans I grow in soups/stews
and then freeze that... I don't freeze plain raw greenbeans, don't see
the point as I can buy them from the frozen food aisle and I do. This
year I plan to grow Oriental Long Beans.
http://thebaldgourmet.com/gardening-...se-long-beans/

On 2017-04-19 4:14 PM, wrote:

> I freeze blueberries from my own bushes... all I do is simmer them a
> bit, add a small bit of sugar and a small squeeze of fresh lemon and
> freeze... excellent over ice cream, pound cake, or just eaten with a
> spoon... excellent for crepes. I think fresh raspberries/blackberries
> are too good to freeze... use on your favorite cake with lots of
> whipped cream.

My mother used to freeze strawberries, raspberries and peaches. The
peaches were peeled but the berries were just rinsed. She put them into
plastic bags with a bit of sugar and froze them. The peaches were good
for pies. All were commonly used on ice cream. She just took them out of
the freezer and let them thaw and the made a great topping for ice cream.


> Lately greenbeans here have become Oriental orange beans, haven't
> froze any yet... otherwise I use the greenbeans I grow in soups/stews
> and then freeze that... I don't freeze plain raw greenbeans, don't see
> the point as I can buy them from the frozen food aisle and I do. This
> year I plan to grow Oriental Long Beans.
> http://thebaldgourmet.com/gardening-...se-long-beans/
>

U.S. Janet B. wrote:

> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
> > wrote:
>
> >Sheldon wrote:
> >
> >> Ophelia wrote:
> >> >
> >> >Since I have been out of action, I was thinking of buying a large freezer to
> >> >fill with my cooked foods, because D was no cook and was struggling. I
> >> >thought it would make life much easier if I was off my feet again.
> >>
> >> I'm sorry to hear you are out of action... get well soon!
> >>
> >> I don't know your idea of a "large" freezer but I would suggest one
> >> more on the smaller size. When freezing a lot of food a good amount
> >> ends up never eaten, especially when it's just two people. I turn a
> >> lot of what I grow into soups and stews but only up to a point, I'd
> >> rather give the overage away instead of saving more than we can
> >> consume before it spoils, and I'll be harvesting again in a year. Home
> >> freezers don't get cold enough to keep food well long term. I've long
> >> ago discovered it's more advantageous to have a second refrigerator
> >> freezer. The two smaller freezers are more than adequate and the
> >> extra fridge space comes in handy, especially for my crops when they
> >> come in before I have time to cook them. also good for storing those
> >> canned and jared foods we like to eat cold. My second fridge lives in
> >> my basement, a no frills model I purchased reconditioned from a small
> >> local appliance store for $100, I've been using it 15 years now with
> >> no problems.
> >
> >Your situation would be a perfect set - up if you were into home canning, but that is a lot of work. I remember back in the day when peeps on the farm started to get home freezers, the farm wives could now freeze produce that they had formerly canned, this freed housewives from all of that canning drudgery...a farm wife of that time would much prefer a big new home freezer to a mink coat. Root cellars, along with hot summer days spent toiling over huge cauldrons of boiling water, lifting dozens of hot 'n heavy jars, etc., were suddenly a thing of the past. Those post-war Home freezers were really a miracle come true when introduced...just like washers and dryers (and the new synthetic detergents: "TIDE - the wash day MIRACLE...!!!").
>
> Yea, right. Preparing stuff for the freezer is "so" much less work
> than canning. You just proved that you stood around with your hands
> in your pocket down at the pool hall.


Nope, I was not a pool hall juvie...I was a dedicated and studious bookwoim....I voraciusly enjoyed looking up "complicated" words/phrases such as "fellatrix", "round - the - world", "French Letter", and "tumescent" I had memorized "The Kinsey Report(s)" and "Lady Chatterly's Lover" by the time I hit third grade...I even had a nude pic of Jayne Mansfield that some greaser gas station attendant gave me. I was a pint - size prodigy I was...!!!

;-p


--
Best
Greg

The Greatest Hog! explained on 4/20/2017 :
> I was a pint - size piglet I was...!!!
>
http://imgur.com/a/BbBLI LOL!

On Thu, 20 Apr 2017 08:58:23 -0700 (PDT), "The Greatest!"
> wrote:

> U.S. Janet B. wrote:
>
>> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
>> > wrote:
>>
>> >Sheldon wrote:
>> >
>> >> Ophelia wrote:
>> >> >
>> >> >Since I have been out of action, I was thinking of buying a large freezer to
>> >> >fill with my cooked foods, because D was no cook and was struggling. I
>> >> >thought it would make life much easier if I was off my feet again.
>> >>
>> >> I'm sorry to hear you are out of action... get well soon!
>> >>
>> >> I don't know your idea of a "large" freezer but I would suggest one
>> >> more on the smaller size. When freezing a lot of food a good amount
>> >> ends up never eaten, especially when it's just two people. I turn a
>> >> lot of what I grow into soups and stews but only up to a point, I'd
>> >> rather give the overage away instead of saving more than we can
>> >> consume before it spoils, and I'll be harvesting again in a year. Home
>> >> freezers don't get cold enough to keep food well long term. I've long
>> >> ago discovered it's more advantageous to have a second refrigerator
>> >> freezer. The two smaller freezers are more than adequate and the
>> >> extra fridge space comes in handy, especially for my crops when they
>> >> come in before I have time to cook them. also good for storing those
>> >> canned and jared foods we like to eat cold. My second fridge lives in
>> >> my basement, a no frills model I purchased reconditioned from a small
>> >> local appliance store for $100, I've been using it 15 years now with
>> >> no problems.
>> >
>> >Your situation would be a perfect set - up if you were into home canning, but that is a lot of work. I remember back in the day when peeps on the farm started to get home freezers, the farm wives could now freeze produce that they had formerly canned, this freed housewives from all of that canning drudgery...a farm wife of that time would much prefer a big new home freezer to a mink coat. Root cellars, along with hot summer days spent toiling over huge cauldrons of boiling water, lifting dozens of hot 'n heavy jars, etc., were suddenly a thing of the past. Those post-war Home freezers were really a miracle come true when introduced...just like washers and dryers (and the new synthetic detergents: "TIDE - the wash day MIRACLE...!!!").
>>
>> Yea, right. Preparing stuff for the freezer is "so" much less work
>> than canning. You just proved that you stood around with your hands
>> in your pocket down at the pool hall.
>
>
>Nope, I was not a pool hall juvie...I was a dedicated and studious bookwoim...I voraciusly enjoyed looking up "complicated" words/phrases such as "fellatrix", "round - the - world", "French Letter", and "tumescent" I had memorized "The Kinsey Report(s)" and "Lady Chatterly's Lover" by the time I hit third grade...I even had a nude pic of Jayne Mansfield that some greaser gas station attendant gave me. I was a pint - size prodigy I was...!!!
>
>;-p

At twelve years old I had a nude of Jayne Mansfield silk screened on a
small steel serving tray... I won it playing Skee Ball in Coney
Island... I had it hid in my Gilbert microsope set that I used for
the first time to view my spermatazoa, amazing little swimmers. Jayne
was instrumental in my collections, all for science of course. hehe

"Cheri" > wrote in message
news
> "Julie Bove" > wrote in message
> news >
>> We picked berries. Just washed, removed stems and froze them in plastic
>> freezer boxes. I have frozen onions and peppers in bags. Just washed and
>> cut up. No blanching. They were fine. All easier than canning and wasn't
>> standing all day in a hot kitchen.
>
> I agree. We did so much canning when I was a kid that I realized I did not
> want to do that as an adult. How's the weather where you are Julie? Here
> it's been raining but CA needed the rain and they officially ended the
> drought, so that's good at least.

Still on the cold side. And very wet. Had to replant all of the herbs. Even
had to replace the dirt. It got moldy. Had to replant some of the
strawberries. Haven't gotten the tomatoes yet. But if things continue like
this, there won't be any.

Watching breaking news. What appeared to be a shoplifter in a food mart in
downtown Seattle got three officers shot. Now the whole downtown is shut
down and people must shelter in place. Was an explosion. That's all we know
so far.

"Bruce" > wrote in message
...
> On Wed, 19 Apr 2017 09:08:07 -0600, U.S. Janet B. >
> wrote:
>
>>On Wed, 19 Apr 2017 08:10:02 -0400, Dave Smith
> wrote:
>>
>>>On 2017-04-18 9:52 PM, U.S. Janet B. wrote:
>>>> On Tue, 18 Apr 2017 17:52:37 -0400, Dave Smith
>>>> > wrote:
>>>>
>>>>> On 2017-04-18 4:35 PM, U.S. Janet B. wrote:
>>>>>> On Tue, 18 Apr 2017 10:12:23 -0700 (PDT), "The Greatest!"
>>>>>> > wrote:
>>>>>>
>>>>>>> Sheldon wrote:
>>>>>>>
>>>>>>>> Ophelia wrote:
>>>>>>>>>
>>>>>>>>> Since I have been out of action, I was thinking of buying a large
>>>>>>>>> freezer to
>>>>>>>>> fill with my cooked foods, because D was no cook and was
>>>>>>>>> struggling. I
>>>>>>>>> thought it would make life much easier if I was off my feet again.
>>>>>>>>
>>>>>>>> I'm sorry to hear you are out of action... get well soon!
>>>>>>>>
>>>>>>>> I don't know your idea of a "large" freezer but I would suggest one
>>>>>>>> more on the smaller size. When freezing a lot of food a good
>>>>>>>> amount
>>>>>>>> ends up never eaten, especially when it's just two people. I turn
>>>>>>>> a
>>>>>>>> lot of what I grow into soups and stews but only up to a point, I'd
>>>>>>>> rather give the overage away instead of saving more than we can
>>>>>>>> consume before it spoils, and I'll be harvesting again in a year.
>>>>>>>> Home
>>>>>>>> freezers don't get cold enough to keep food well long term. I've
>>>>>>>> long
>>>>>>>> ago discovered it's more advantageous to have a second refrigerator
>>>>>>>> freezer. The two smaller freezers are more than adequate and the
>>>>>>>> extra fridge space comes in handy, especially for my crops when
>>>>>>>> they
>>>>>>>> come in before I have time to cook them. also good for storing
>>>>>>>> those
>>>>>>>> canned and jared foods we like to eat cold. My second fridge lives
>>>>>>>> in
>>>>>>>> my basement, a no frills model I purchased reconditioned from a
>>>>>>>> small
>>>>>>>> local appliance store for $100, I've been using it 15 years now
>>>>>>>> with
>>>>>>>> no problems.
>>>>>>>
>>>>>>> Your situation would be a perfect set - up if you were into home
>>>>>>> canning, but that is a lot of work. I remember back in the day when
>>>>>>> peeps on the farm started to get home freezers, the farm wives could
>>>>>>> now freeze produce that they had formerly canned, this freed
>>>>>>> housewives from all of that canning drudgery...a farm wife of that
>>>>>>> time would much prefer a big new home freezer to a mink coat. Root
>>>>>>> cellars, along with hot summer days spent toiling over huge
>>>>>>> cauldrons of boiling water, lifting dozens of hot 'n heavy jars,
>>>>>>> etc., were suddenly a thing of the past. Those post-war Home
>>>>>>> freezers were really a miracle come true when introduced...just like
>>>>>>> washers and dryers (and the new synthetic detergents: "TIDE - the
>>>>>>> wash day MIRACLE...!!!").
>>>>>>
>>>>>> Yea, right. Preparing stuff for the freezer is "so" much less work
>>>>>> than canning. You just proved that you stood around with your hands
>>>>>> in your pocket down at the pool hall
>>>>>
>>>>>
>>>>> What???? Preparing stuff for the freezer is a lot more work than
>>>>> canning. I remember how thrilled my mother was to get a chest freezer
>>>>> and to be able to preserve most foods with so much less work and
>>>>> effort.
>>>>> I remember her canning peaches, pears, and vegetables. The jars and
>>>>> tops had to be sterilized. Things had to be cooked and packed hot.
>>>>> Freezing was so much easier. My brothers and I would pick beans and
>>>>> she
>>>>> would snip off then ends, put them in plastic bags and toss them into
>>>>> the freezer. Peaches were simply peeled, sliced and then put into
>>>>> bags
>>>>> with a bit of sugar. Strawberries and raspberries were just put into
>>>>> bags with some sugar. Having experienced canning and freezing, I have
>>>>> to agree with Sheldon that it is much less work.
>>>>>
>>>>
>>>> done properly -- depending upon item -- requires washing,
>>>> draining/drying, peeling, slicing, (holding in acid water to prevent
>>>> browning), blanching, draining again, perhaps sugaring,packing,
>>>> wrapping, labeling and then to the freezer. These steps were meant to
>>>> preserve the quality and longevity of the produce. Your mother
>>>> skipped a bunch of steps.
>>>
>>>
>>>I stand corrected about the beans. They were blanched before freezing.
>>>That was almost no work at all. Berries and peaches were almost no work
>>>to freeze.
>>>
>>>> Having done both properly, I can tell you that either involves
>>>> standing all day in a hot kitchen to preserve food for the family.
>>>
>>>
>>From what I am reading here, I would guess that no one has ever really
>>"put up" produce in a serious way if none of you can tell the
>>difference between how to handle berries (soft fruit) and green beans.
>>Janet US
>
> We are so lucky to have U.S. Janet B. to tell us "how it's done". We'd
> have been up the proverbial creek without a peddle otherwise.

Heh. Yeah. We never had enough beans to have to put them up. And normally we
didn't have a big freezer. A family friend was out of the country for about
a year and loaned us one. We had the berries and half a side of beef. Also
some applesauce.

"Nancy2" > wrote in message
...
> Julie, it certainly sounds like some other glue, but it is hard to tell.
> Today's rubber cement is very easy to use, and it is hard to make
> a mess with it. ;-))
>
> N.

This happened in the 60's.

Julie, rubber cement hasn't changed since the 60s, so I have no clue what kind of glue
or paste you had on your hands.

N.

"Nancy2" > wrote in message
...
> Julie, rubber cement hasn't changed since the 60s, so I have no clue what
> kind of glue
> or paste you had on your hands.
>
> N.

Well, I could have been wrong about the type of glue. I only remember it
being a clear, brownish color and it was applied with a brush that was
connected to the lid.

Maybe it was an off-brand of rubber cement, or a jar that was really old.
Rubber cement should not be anything but clear with no color.

N.