ToastyMT

Whole canned fruit seems to always break down into basically a syrup with a some fiber, so is it worth it? If they don't keep any of their fruity or tomatoey integrity, why not just make puree/sauce/syrup? What's the advantage or use for canning soft stuff whole?

I canned whole strawberries this year and I knew they would be pretty mushy, which is fine since I'll mostly just use for on top of ice cream or pancakes, but I have seen whole canned tomatoes just fall apart. I have a ton of blackberries I could can whole but should I just make jam/syrup/juice instead?

I have clingstone plums and have found a quick and easy way to process into nectar/puree (I have straight puree without water or sugar added). I want to make Ball's Soy Plum Sauce and would like to use my plum puree.

In the recipe, the plums are chopped, then measured, then after cooking plums until tender, they are pureed.

Can I measure out 4 cups of my plum puree and then proceed with the recipe like normal? Slightly less than 4 cups puree? Or will the density be messed up for water bath canning?

My dog loves to play jolly ball/soccer with me, but she gets overexcited and growls/loudly barks every time she runs after or contacts the ball. I know it's an excited play bark and she is having fun, but I would like to be able to curb this behavior if possible. She is an ACD/border collie prone to getting overexcited and I think this could be a good way to teach her some self control.

So far, I have tried doing small kicks and if she is quiet then I will praise and keep passing her the ball to herd. If she barks, I have her lay down and we pause the game for like 30 seconds to a minute. I can't tell if she's understanding why we stop, and it takes the fun out of the game since I have to k

I have been making the Ball Pineapple Chili Sauce and it says to mince all the pineapple and chilis, but could I just blend the mix and follow the rest of the recipe? Does blending change how it thickens or something?

Same with the Sure Jell Low Sugar Blackberry Jam. It gives measures for strained berries or just crushed, but could they just be blended? I would think it would make a nice texture for jam without the hassle of straining the berries.

Anybody found good raw pizza dough from a balery or pizza place? I have some good toppings and sauce from my garden to use! Partial to sourdough but would try any that people have had success with. Preferably local/fresh from a store.

I'm a sucker for caesar salads, and love them in wrap form. (I get the salad almost everywhere it is offered) Often with chicken but not a requirement for me. Ideally a quick lunch place, just curious if there are any good ones I don't know about.