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Just read Miss Nellie’s post on condensed tomato soup to can. Can’t wait to try it when I have eight pounds of tomatoes. But… I’m craving tomato soup today. When I worked in a local restaurant, the cook made tomato soup from tomato juice and cream. Does anyone have a technique for substituting tomato puree and whole milk?
Or should I just get brave and wing it? I’m worried about ratios and curdling mostly.
I’d like to make some jelly or jam using canned peaches. Can anyone help on this matter? it would really help me out…I’m in the process of making a kool-aid jelly which is easy so far, but I’d like to make some out of canned peaches. I will be using a waterbath.
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