Q and A: canning whey and holes in apple tree — 2 Comments

  1. In my opinion, the heat from canning whey would destroy the good bacteria in the whey that makes baked products rise. If the taste of whey in baking is all that is desired then canning would not be a problem. It would be like canning kefir or buttermilk, the flavor would be there but not the leavening properties.

  2. These may be the holes left by cicadas – I have holes like this in all my trees – they form a ring around the trunk of the tree