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Old 09-21-2013, 01:24 PM   #6
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Farafonov
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Re: Fresh vs. dry rosemary

Quote:
Originally Posted by jbug_4 View Post
I have never tasted that. Sounds good . Bet it would be good to use for poultry glaze. I would go with the lesser amount and taste like pp suggested. That sounds like it might have a very delicate spice balance.
I've never tasted it either. I thought it sounded good. Since I am making a pie I was looking to see if I could make something with the left over apple parts and came across this recipe. http://tastykitchen.com/recipes/cann...093-no-pectin/

I figured I'd try it. And since I just started canning as well it seemed like a great idea since I didn't need to many other ingredients (all of which I already have) When it's finished I will be sure to tell you how it tastes.
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