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I'm doing something a little different today. We shall see how it works out. Either way I will be freeing up some room in my freezer and getting good and practiced at gutting fish.
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Making room in the freezer. Found 1.5 lb of already pitted cherries and a bag of sardines. Made some jam and some sardine fillets. The instructions for the fillets required putting no brine in the jar. After I pulled it out of the caner and saw the amount of juice those fish produced I understood why.
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Split pea soup. About $1.5 a jar. But it takes hours.
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Want to know if the jelly is set enough to jar it? Grab a ice cold glass of ice water. Drop some of the jelly in it. It should gel up right away. If it streams to the bottom of the glass in little droplets then it still needs more cooking. In this case we can see from the way it is dripping off the spoon that the test isn't needed before it even touches the ice water. That isn't always the case.
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With some lemon juice and some olive oil you can not only make feta cheese last 4 months but you can make it super tasty and use the mix as a greek salad dressing. 8 oz cubed feta,
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