Does the strawberry jelly have to remaikn in the freezer until ready to eat it ??can it be stored in a cellar ?
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Grandma always stored hers in the cellar or the cupboard. I don’t know the differences but one style would have thick paraffin wax on top for a seal and the other used regular canning lids that were sucked tight.
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It’s not regular ’ cooked ’ jam. You can keep the jar your using in the fridge, but keep the rest in the freezer.
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Well ,My mom did some peach and strawberry jam for me a few years back cooked it and I stored in my basement on the self never hurt the stuff
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You could do a cooked version of freezer jam. If there was a lack of electricity that would be my only option. Just bought another flat of strawberries, been giving away some of this batch.
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gave away geesh wished I was out there . Time I drove there they would go bad . One time I bought atrawberries in SC and drove back and next moring my mom did em up and it was steawberry heaven for yrs.
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Stan, it’s all about the strawberries. This 3/4 flat yields 8 to 9 cups crushed berries. Beautiful when their cleaned. I’m sure you have access to some good berries. Just follow the recipe I posted earlier, can’t go wrong.
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Dad we are here to test the meat to see if its done.
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No kidding looks great
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Thats a weber king mountain bullet smoker
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The 
Here’s a little experiment. I wanted to have a healthy breakfast/lunch/snack so I stuffed extra long sweet peppers with my hot tuna mix ( actually pink salmon ).
Now, you could use mini sweet peppers or jalpeno’s or whatever smaller pepper would be a good size for your taste. The filling is your choice as well. My hot tuna just uses
-1 large can alaska pink salmon or 2 cans tuna in olive oil
-1 habanero and 1 to 2 jalapeno’s chopped whole, de-stemmed
-1/2 onion
-3 or 4 crushed garlic cloves
-1 cup finely grated white cheddar or other cheese
-splash olive oil
-2 tablespoon sweet relish
-salt and pepper or a spice blend
-mayonase, quantity is up to you
-you can add diced sweet pepper or celery for a nice crunch; sesame oil can kick it up a bit to as well as cilantro.
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The :crossed_swords 
A recipe from #cooking with claudy
Whole baked crispy juicy fish ( marinated, I used tilapia ).
The fish has deep cuts so that the marinade really penetrates, baked on a rack over green beens so that no juices are lost.
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You cooked it with the brains and fins 
Dude , I cant eat anything thats looking back at me 
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You can use a firm fillet if you want of whatever fish, or cut off the head. It’s just not as much fun. Also there is a lot of good meat on the head. This is definately finger food, and the way much of the world eats fish.
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Good way to cook bony fish.
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It makes you appreciate what your eating. Your not just shovelling something in your mouth, you have to de-construct the fish, and appreciate that it was swimming and alive at one time. It also takes longer so that one tends to eat less. The marinade did create a great sauce that worked with the green beens.
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