Comments on: How Much Is Too Much?

By: Cynthia Beckes O'Connor

Cynthia Beckes O'Connor — Thu, 01 Jul 2010 10:54:45 +0000

Jane,

Nothing makes a humor writing canner happier than to hear that someone laughed! Thanks!

By: Cynthia Beckes O'Connor

Cynthia Beckes O'Connor — Thu, 01 Jul 2010 10:54:03 +0000

Aleta,

It was in Summer Cooking. I read cookbooks like novels! Mrs. David talked about the “secret ingredient” in her general comments about jam making. Happy canning!

By: Jane

Jane — Tue, 29 Jun 2010 20:09:57 +0000

I must say, it’s been a while but I laughed so hard and yes I’m going to give it a try with the next apricot jams I make!

By: Aleta

Aleta — Tue, 29 Jun 2010 04:09:07 +0000

The recipe sounds intriguing, especially since Blenheim apricot season is now upon us in Northern California. Which of Elizabeth David’s cookbooks is it in? I think I have them all.

By: Shae | Hitchhiking to Heaven

Shae | Hitchhiking to Heaven — Tue, 29 Jun 2010 03:41:18 +0000

This post made me me feel so much better. Apricots ran me ragged yesterday and I was sure no one else would be goofy enough to let a fruit drive them to such total distraction. Now I know I’m not alone.

As part of my apricot insanity, I read in Linda Ziedrich’s jam book that roasting or boiling the kernels before use destroys the cyanide — or “prussic acid.” Her apricot jam recipe calls for blanching the kernels in simmering water for 20 minutes before adding them to the spice bag/cheesecloth. And I have a friend who roasts them to get the same results. I made my jam without the kernels, but will probably use this boil or roast technique next time. Opinions, anyone?

Hope the knee’s okay!