RE: Recipe, urgently needed

As a matter of fact I am that Cyndi Johnson. And since you've brought it up,
I am moving the catalog website to a new ISP pretty soon, so if any of you
have your bookmarks set to the http://www.qnet.com/~johnsonj address, you
should change it to http://www.gardenlist.com in order to have uninterrupted
browsing. I'm not entirely certain when the transfer is going to take place
but the gardenlist address should always work. 

C. Johnson 


-----Original Message-----
From: owner-gardenchat@hort.net [o*@hort.net] On Behalf
Of Kitty
Sent: Tuesday, December 21, 2004 9:10 PM
To: gardenchat@hort.net
Subject: Re: [CHAT] Recipe, urgently needed


Hi Cyndi!  You wouldn't be the same Cyndi Johnson of Cyndi Johnson's Catalog
of Garden Catolgs fame, would you? Thanks for the tip on the bread safety.

Kitty

----- Original Message ----- 
From: "Johnson Cyndi D Civ AFFTC/ITSR" <cyndi.johnson@edwards.af.mil>
To: <gardenchat@hort.net>
Sent: Tuesday, December 21, 2004 4:56 PM
Subject: RE: [CHAT] Recipe, urgently needed


> I've been lurking on this list for only a short time, but I feel I 
> should reply to this. I've been canning and preserving foods for some 
> years now. The "bread in a jar" recipe is not safe, as it has the 
> potential to grow botulism. For references, please look here: 
> http://www.uga.edu/nchfp/questions/FAQ_canning.html#30 from the 
> National Center for Home Food Preservation. Here is another, from Penn 
> State: http://foodsafety.cas.psu.edu/jar_bread.htm and here is another 
> from Utah: http://extension.usu.edu/publica/foodpubs/canbread.pdf
>
> I have seen gifts where the dry ingredients are layered in a pretty 
> jar
with
> the recipe attached to the outside. Just as easy and safer for the 
> recipient.
>
> C. Johnson
>
>
>
> -----Original Message-----
> From: owner-gardenchat@hort.net [o*@hort.net] On
Behalf
> Of james singer
> Sent: Tuesday, December 21, 2004 1:39 PM
> To: gardenchat@hort.net
> Subject: Re: [CHAT] Recipe, urgently needed
>
>
> Use wide-mouth pint jars; they have no shoulders. Be sure to butter 
> them. Fill them 2/3 to 3/4 full of batter, bake them the required 
> time. When you take them out of the oven [hot, hot] place a disc of 
> wax paper between the bread and the lid, screw the lid down tight. It 
> will seal as the bread cools. Keeps a long time; easy to knock out of 
> the jar.
>
> On Tuesday, December 21, 2004, at 09:36 AM, Kitty wrote:
>
> > How do you get the bread out of the jar??
> > Kitty
> > ----- Original Message -----
> > From: "james singer" <jsinger@igc.org>
> > To: "Chat" <gardenchat@hort.net>
> > Sent: Monday, December 20, 2004 5:46 PM
> > Subject: [CHAT] Recipe, urgently needed
> >
> >
> >> I used to have a generic recipe for batter breads that one baked in 
> >> canning jars and then sealed just as they came out of the oven. It 
> >> was a terrific one-size-fits-all recipe. Basic soda/baking powder 
> >> bread to which all manner of fruits, nuts, veggies, herbs could be 
> >> added. I recall making jalapeno-cheddar cheese bread, prune bread, 
> >> tomato bread, raisin-walnut bread, and date bread. Anyone have any 
> >> idea where I might find the recipe or similar? Or should I just 
> >> wing it?
> >>
> >> I'll find a use for all those lemons yet.
> >>
> >> Island Jim
> >> Southwest Florida
> >> 27.0 N, 82.4 W
> >> Zone 10a
> >> Minimum 30 F [-1 C]
> >>
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> >
> Island Jim
> Southwest Florida
> 27.0 N, 82.4 W
> Zone 10a
> Minimum 30 F [-1 C]
>
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