Q: I made a lot of jam. I sterilized the jars and heated the lids. All the jars are sealed and I put paraffin wax on top of the jam, but I think I may have moved them too soon after they sealed. I just checked my jars today and quite a few have an air bubble on the side of the jar (just one), not lots of bubbles. Is this dangerous?
Q: My girlfriend is away for work for the next few months, and I want to send her a care package that includes some baked goods. Any recipes for cookies or quick breads that mail well would be greatly appreciated!
Q: I made a no-bake cheesecake yesterday and it just didn't set. I used 3 teaspoons of gelatin, which the recipe says to mix with 1 1/2 teaspoons of boiling water. That wasn't enough, so I used a bit more, as another recipe said to use 1/4 of a cup. I boiled the water and put a little bit in a glass with the gelatin.
Q: My boyfriend and I just got this amazing new apartment. By apartment, I mean a 495 square foot studio. We are tight on space and want to keep our counters clear — we decided to use a magnetic strip for our knife storage. We're looking for one that will hang on the fridge so we don't have to drill holes in the walls.
Q: Are vital wheat gluten and wheat gluten the same thing? A bread recipe specifically calls for 'Vital Wheat Gluten.' My neighborhood mill only has 'Wheat Gluten'. They could not tell me if there is a difference.
Q: I needed to make a dairy-free, soy-free pumpkin pie, so I substituted cream of coconut for condensed milk. After cooking, I let it cool and then refrigerated it. The pie tastes fine, but the filling isn't completely congealed; it's more like a stiff pudding. Oils had also risen to the top of the filling. What I can do better next time?