Bonnie's Page

Kristie Nackord replied to Bonnie's discussion 'Gone to Seed' in the group Herb Lovers!

"Yes, it is a cool weather crop best grown in spring and fall if you live in warm/hot climates. I live and grow at 8300 feet in zone 3 so cilantro is wonderful to grow here in the summer. As far as 'trimming', harvest it like you do basil.…"

Dec 8, 2011

Bonnie replied to Aliza Ess's discussion 'Unorthodox Canning Method: starting with cold jars?' in the group Food Preservation

"Here's what I've been told (from the local Extension Office): if your jars will be boiling for more than 10 minutes for processing, then you don't need to heat them up first. What I have experienced with cold jars, however, is that…"

Sep 9, 2011

Bonnie commented on Torry's group 'Food Preservation'

"Way to go Christene! I did some apricot jam this week without adding pectin--and it came out great. Thanks for giving me the courage to step outside the pectin box Harriet!"

Jul 31, 2011

Bonnie commented on Torry's group 'Food Preservation'

"Sundried tomatoes in olive oil will stay good as long as the oil stays good. If they're in a cool, dark place, I would say indefinitely."

Jul 20, 2011

Bonnie commented on Torry's group 'Food Preservation'

"This goes back to a comment thread a few days ago--thanks for the tip about baked beans! I never would have thought about canning them. I've got this great recipe that makes enough for 20 people--I've got some manageable pint-size jars of…"

Jul 11, 2011

Bonnie commented on Torry's group 'Food Preservation'

"On foodnetwork.com Alton Brown has some awesome recipes for refrigerator pickles here and here. I make them all the time--yum!"

Jul 6, 2011

Bonnie replied to Cornelia's discussion 'Vintage canning jars' in the group Food Preservation

"What a great find! I bet you could get away with canning fruit or jam--as long as you don't mind the occasional fermented jar--or things that you want to ferment like pickled beets or sauerkraut."

Jun 30, 2011

Heather Skerl Spegal replied to Bonnie's discussion 'Gone to Seed' in the group Herb Lovers!

"I have the same problem with my cilantro going to seed quickly. I have always wanted it for salsa.... but the tomatoes and cilantro seem to be on different growing schedules. Same goes for my dill and cucumbers...."

Jun 27, 2011

Bonnie commented on johna's group 'Herb Lovers!'

"I wouldn't recommend canning pesto, per se, but you can pack it into jars, pour a little quality olive oil on top--enough to cover well--then store in a cool place. It should last as long as the oil stays fresh. If you have a vacuum sealer…"

Jun 27, 2011

Bonnie commented on johna's group 'Herb Lovers!'

"Christene, about the cilantro--if the flowers are just forming, pinch them off and try to find (create) some shade for your plants. If they are too far gone, you can let the seeds develop and then harvest them--coriander!"

Jun 27, 2011

Christene replied to Bonnie's discussion 'Gone to Seed' in the group Herb Lovers!

"How much do you trim? I am new and would like to but my plants are already tall - how far do I trim back? "

Jun 24, 2011

Bonnie replied to Christene's discussion 'Chicken stock' in the group Food Preservation

"I make my stock like Rachel, though if I have some extra time I roast everything, onion skins included =o), at 400 for about 30 min.--it just adds another dimension of flavor. I also like to let it sit in the fridge for a day after I strain it so I…"

May 24, 2011

Bonnie commented on johna's group 'Urban Gardeners'

"I haven't done any hanging tomatoes myself, but I've see them all over my neighborhood. The trick seems to be putting them in the right spot. The ones in full sun usually shrivel up, but the ones with partial shade grow pretty well."

Apr 24, 2011

Bonnie replied to Pat Johnson's discussion 'Canning, and why you should be doing it!' in the group Food Preservation

"And besides all the ethical reasons for canning, it tastes better! You can't beat homemade flavor."

Apr 5, 2011

Bonnie commented on Torry's group 'Food Preservation'

"Pat--chutneys are exotic and beautiful, and fruit salsas are always fun. These can be made in small batches so they're good for the novice canner--like me =o)"

Mar 28, 2011

Bonnie commented on Torry's group 'Food Preservation'

"Ball canning website--tried and true: low-acid canning (pressure canning). Their book is great too, the Ball Blue Book of Home Preservation, I've seen it most places that sell mason jars, and it's got everything in it. I'm still…"

Mar 7, 2011