Comments for Alisons Allspice / Tue, 11 Aug 2026 15:48:44 +0000 hourly 1 https://wordpress.org/?v=7.0.4 Comment on Homemade Rhubarb Barbecue Sauce by Alison /homemade-rhubarb-barbecue-sauce/#comment-41017 Tue, 11 Aug 2026 15:48:44 +0000 /?p=5632#comment-41017 In reply to Jacqueline Riekena.

Thanks for providing the canning information, Jacqueline. Congrats on the ribbon!

]]> Comment on Homemade Dehydrator Peach Leather by Alison /homemade-dehydrator-peach-leather/#comment-41016 Tue, 11 Aug 2026 15:47:49 +0000 /?p=5714#comment-41016 In reply to tessa.

I have not had any problems with using frozen fruit. I have also placed the leather in the freezer for long term storage. Let us know what you think about the leather without cooking down the peaches!

]]> Comment on Baked Imitation Crab Chimichangas by Alison /baked-imitation-crab-chimichangas/#comment-41015 Tue, 11 Aug 2026 15:44:31 +0000 /?p=5437#comment-41015 In reply to Dawn Wilson.

I am just a home cook, not a nutritionist, therefore I don’t provide nutritional information. I suggest finding a recipe nutrition calculator on the web or in an app that you trust.

]]> Comment on Baked Imitation Crab Chimichangas by Dawn Wilson /baked-imitation-crab-chimichangas/#comment-41008 Tue, 11 Aug 2026 02:33:16 +0000 /?p=5437#comment-41008 How many calaries are these?

]]> Comment on Homemade Rhubarb Barbecue Sauce by Jacqueline Riekena /homemade-rhubarb-barbecue-sauce/#comment-40994 Mon, 10 Aug 2026 10:13:46 +0000 /?p=5632#comment-40994 I made this recipe and was able to can it!

Add 1 tsp canning salt for quart jars and 1/2 teaspoon for pint jars.

Process in a canning bath for 20 minutes and leave 1/2 inch headspace.

Iowa State Blue Ribbon Winner

]]> Comment on Homemade Dehydrator Peach Leather by tessa /homemade-dehydrator-peach-leather/#comment-40990 Sun, 09 Aug 2026 19:23:43 +0000 /?p=5714#comment-40990 Yummy! And just what I needed! My peaches have been coming in and there are so many I process and freeze until I’m ready to make into jam, bread, cobbler, and this year leather.

I remove the skin for jam but not leather. I wash, chop, bag and freeze. I don’t have a blender so I plan on using my food processor. I think I’ll cook some as you do but I may also just puree some with a bit of lemon and put it on unbleached parchment paper. I hope the freezing won’t be an issue.

]]> Comment on No Peel Slow Cooker Marinara by Alison /no-peel-slow-cooker-marinara/#comment-40894 Sat, 25 Jul 2026 19:25:00 +0000 /?p=6117#comment-40894 In reply to LuAnne Kowzic.

Yes you can use fresh basil! The standard rule is three times the amount fresh to dried, so I recommend trying at least 2 packed tablespoons fresh basil. From there you can increase to taste!

]]> Comment on Homemade Dill Pickles with Jalapenos by Alison /homemade-dill-pickles-with-jalapenos/#comment-40893 Sat, 25 Jul 2026 19:23:06 +0000 /?p=495#comment-40893 In reply to Ruth.

I have not tried it with this recipe but it should still be safe to do. The difference may be a pickle that is slightly less crisp.

]]> Comment on Homemade Dill Pickles with Jalapenos by Ruth /homemade-dill-pickles-with-jalapenos/#comment-40880 Wed, 22 Jul 2026 18:57:53 +0000 /?p=495#comment-40880 I’ve never used the “sit in hot water for 6 to 8 hours” method of canning. Can I use my regular process of boiling for 10 minutes and then removing from the canning water?

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