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it is a jelly that is such made of fruit jelly

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I found an excellent recipe for a citron jelly on Kraft Foods website. I'll leave it as a Related Link at the bottom of the page.

Note: When you click the link, it will come to a seemingly blank page. Just scroll down a little ways to access the recipe. Enjoy!

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You know what a pickle is right? It's like a cucumber but tastes more sour. So, if you PICKLE it again, it get double the sourness and mushy. Perfect for gross experiments!

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Salycilic acid, also known as aspirin, is not recommended for use in canning or pickling because it does sufficiently acidify low-acid foods like beans and is therefore not a safe method to use.

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It depends how big or small the pickle is.

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it is actually not the pickle you crave, but the vinegar the cucumber is pickled in. This happens a lot to people, especially girls who are on or near their periods. People have cravings for vinegar because it contains a lot of very healthy vitamins that your body may not be getting anywhere else. If you crave vinegar, eat vinegar! It is apple cider vinegar that is most beneficial, not the rice vinegar. It can do everything from:

1)help dandruff, acne, bug bites, sunburns

2)provide your body with vitamins, minerals, antioxidants and dietary fiber

and has very little fat and sodium. in fact, many people will drink a spoonful of raw, apple cider vinegar a day just to stay healthy! and does it work? absolutely!

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You can find this at the grocery store in the aisle with the canning products, like Suregel, canning jars, etc. Not all stores will have it, but most Pick 'N Save's sell it.

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I would say almost infinitely. The main problem you will have is the sugars in the jelly. The more often you heat and reheat it, the more likely the sugars are to crystallize. No one likes crunchy jelly.

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Perhaps the one asking the question is meaning 'rounded.' Countries have different ways of saying or pronouncing words. If you mean 'rounded' that would be a spoonful of an ingredient that is neither leveled off to flat or heaping on the spoon. Rounded is somewhere in the middle of those two.. Trying - sense

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Does not matter one way or the other. They will get just as hot and seal the same way regardless.

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I just add a product called jamset to the cooking and my jam sets everytime.

The most common reason for this happening is lack of the setting agent pectin. As grapes are naturally low in this, a sufficient quantity of commercially available pectin must be added. It is possible to go back and reboil the mix with 20 percent more pectin added. Sometimes inadequate cooking time is the problem. In either case, testing a small amount on a cold saucer towards the end of cooking time is helpful. If it does not wrinkle when pushed with a finger or tilted, it isn't ready and won't set.

I made grape jelly,using sur-jel but it didn't. I tried to re cook with more pectin and sugar now it is too sweet and still didn't set up. What now? I hate to throw it out.

Jelly requires sugar, pectin and acid. If your fruit is not sufficiently acid, you need to add a couple of tbs. of lemon juice when you are making it. Don't throw your failed jelly out--you can use it as syrup on pancakes or other cakes.

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bob smith

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Pickled fruit is fruit that has been put in a vinegar solution for a period of time. Pickling is a form of preserving foods.

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It depends on how big your stomach is and how long it takes you to feel full. Stomach capacity is not standard; it can be increased by continually eating progressively larger quantities. Also, the taller a person is the larger you would expect their stomach capacity to be. This would mean that challenging someone significantly smaller than you to a "how many pickles can you eat" contest would give you an unfair advantage.

This means that there isn't a "standard amount" of pickles that a person can eat on an empty stomach; it's impossible to estimate an amount without knowing more details about the particular person (height, weight, how much they like pickles etc...)

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about five days. the egg should be purple all the way thru.

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how many bugs does an average person eat a year?

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with a knife

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The stain or paint is rubbed into the pores of the wood and then let dry completely. "Rubbed in" not painted on with a brush or roller.

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If it's rice that you have burnt, stick a fork in the middle of the pot. This will draw the burnt taste out of the rice (some of it anyway) If you slightly burn a sauce add a little English mustard but don't allow it to boil again or its effect will not work

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That depends on whether you will be wanting to use the seeds or leaves in the pickles.
If it's leaves you will be using then you could try pinching off the seed head to prevent the plant dieing.
If it's the seeds - which is the most common way they are used - then you can leave them on the plant to dry or pick the heads when almost dry and place them under cover to completely dry. Then store in an airtight container. It won't be quite the same as using fresh, but almost as good.

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Refer to the National Center for Home Food Preservation (NCHFP) website for basic canning instructions as well a detailed instructions for the use of a pressure canner.

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no!! obviously you dont need a license to export pickles.....where do you come from....antartica.....