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I will have to look at that ATK book on preserving. I do have the Ball book. Last year I made jam for the first time but ran into an issue with the blueberry pie filling (did not make enough for the quart jar that I had sterilized, which I ended up freezing instead). People on the Baking Circle told me that blueberries have a lot of water in them, so I would need to make a larger recipe. It would be fun to branch out into other food items.
Mike: I actually looked at your recipe, but I didn't have sour cream, applesauce, or yogurt on hand here, and since we head back on Saturday, I did not want to buy what might be left over. I'll have to give your recipe a try when we are home again. I almost tried the Vermont Maple Oatmeal bread.
Celery Seed is the "secret" ingredient in my Four Bean Salad and in my Sloppy Josephines. (Sloppy Joes use ground beef and Sloppy Josephines use ground turkey.) One of my husband's graduate students from India identified the celery seed right away. Apparently it is common in cooking in the part of India from which she comes.
The German potato salad that I have had and like has bacon in it. The one I am thinking of can be served hot or cold. Since there is so much regional cooking in Germany, there are likely many kinds of German potato salad.
I certainly plan to try this one--maybe for the Fourth of July.
