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Wholesale oysters?

Hi,
I'm looking for somewhere in the SF Bay area to buy oysters at wholesale prices. They've got to be whatever quality they need to be to be eaten raw, but other than that, any size, etc, is fine. I'm okay with buying a larger quantity if necessary to get access to wholesale pricing.

Thanks!

Apr 16, 2012
jewel460 in San Francisco Bay Area

New to canning

I guess I should have explained my motivation to begin canning. I am trying to move my family to an all local and therefore cruelty and pesticide free diet. I want to can produce from the farmer's market all summer long so that I can eat local during the winter. My objection to commercial powdered pectin is less that it's a powder that I think is odd because I didn't produce it myself and more that it wasn't produced locally and I don't know how the fruits used were produced. I don't know how the workers were paid and I don't know if any pesticides were used. I realize now that I'm probably going to have to learn how to can using commercial powdered pectin, I started this thread to try to find a long term alternative. In fact, I started this thread precisely because I am aware that canning is much more than "just chucking a bunch of stuff in a glass jar". I was planning on taking a free class at my local food co-op about canning, and now that I know about it, I will take a class with my county extension office also. For the record, I already have the USDA pdfs about canning, I just haven't read through them yet and didn't think they would address less conventional canning, hence my asking here. I was also avoiding the Ball book because I hadn't heard that many reviews for it, and since they sell canning equipment, there is a chance that the book will neglect to illustrate canning methods that do not involve their products. Also I couldn't find an amazon.com book preview and don't want to buy a book until I'm sure it's what I want. Based on recommendations here, I'm much more likely to buy the book now.

Feb 25, 2011
jewel460 in Home Cooking

New to canning

While I completely understand why you guys want me to buy a Ball Blue book until I'm good at canning, I'd rather not have to start with weird powdered ingredients since I don't plan on using them permanently. So I'm looking for an alternate beginning book. One that is very strict about what is safe and very good at explaining how to not make mistakes. I've come across a book on amazon that claims to dwell in the world of natural canning. I thing it has a very extensive safety section, the entirety of which is included in the "look inside!" preview. What do you guys think? It says to never ever use a recipe that hasn't been tested by the USDA, it explains all the science going on in canning, it talks about safety relevant to all of the supplies...
http://www.amazon.com/Natural-Canning...

Feb 24, 2011
jewel460 in Home Cooking

New to canning

but fruit sugar is okay, right?

http://www.ext.nodak.edu/extnews/aske...

Feb 24, 2011
jewel460 in Home Cooking

New to canning

okay, i have another question. hot water canners can do high acid foods, and pressure canners can do low acid, right? so can you do high acid with a pressure canner?

Feb 24, 2011
jewel460 in Home Cooking

New to canning

Hm, what's the conversion rate for homemade pectin to the powdered stuff? Does it have to be a specific kind of apple? Or just any unripe kind?

And does the canning process remove the alcohol from the wine in wine jelly?

Feb 24, 2011
jewel460 in Home Cooking

New to canning

So I'm thinking about starting canning this summer as a way to eat local unseasonal foods when it's cold out. I've decided to get a pressure canner (any suggestions about which model?). I started looking at recipes and I'm having trouble finding what I want. I'm looking to can without the use of processed sugar and without commerical pectin. I'm hoping to use juice concentrate or stevia, etc for a natural sweetener and I'm open to adding some apple (or whatever fruits are naturally high in pectin) to avoid the boxed stuff. I tried looking online and looking in some books for sugar and pectin free recipes, but I guess it's not so common! I've looked at some of the old posts here, but it seems most of them mention only eliminating either processed sugar or boxed pectin, not both. There's some mentions of making your own pectin from unripe apples. Do you think I could use apple juice concentrate for both sweetening and gelling? Do you guys have any recipes or tips for me?

Thanks!

Feb 24, 2011
jewel460 in Home Cooking

Repairing a KitchenAid Mixer?

Did you find the beaters? I could use some help finding some too.

Aug 04, 2010
jewel460 in Cookware

Repairing a KitchenAid Mixer?

Did you find anything? I've got a 4C too.

Thanks!

Aug 04, 2010
jewel460 in Cookware

Repairing a KitchenAid Mixer?

I'm definitely interested! What model do you guys have?

Aug 04, 2010
jewel460 in Cookware