|
...me the chance to can when I walk thru the door at the end of a workday. I would most likely strain it and put it on the stove to bring to a high temp before canning but I like the idea that it would be almost done when I got home. Is this a direction I should head? or leave this idea in the pot? If nothing else I found a faster way (for me) to having risotto on a weeknite instead of a weekend.

http://community.livejournal.com/pantry/68464.html
0 links
Published: 8 months ago (Fri, 01 May 2009 09:15:34 PDT); 1952 bytes
|