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Q and A: using tins to store food, seed starting mix, and canning horseradish — 11 Comments

  1. I use a cream for horse hooves made here in Buffalo Wyoming it is Hoof Alive. I put it on my hands before I do dishes then put medical gloves on the heat from the dishwater makes the cream soak into my hands. Works great on cracked hooves also.

  2. I haven’t painted any of my tins for the same reason although mine are stored out of sight. I just like the various pictures/designs too much to paint over them. However, on the buckets I’ve painted a good sized square to use for labeling. The tins “could” be painted.

  3. In the same cookbook, there is a recipe for a carrot relish that uses molasses. Molasses and clear corn syrup were the two sweeteners my family used, during my childhood. We grew the cane that molasses is made from, and my grandfather loved the corn syrup. I didn’t know if there were others out there might be interested in a recipe that used molasses as the sweetener. It has carrots, peppers, onions and cabbage. This is another recipe that I intend to try, it sounds really really good.

    In the horse-radish jelly recipe, I believe the vinegar is most likely apple cider, as ‘white vinegar’ is the term used in several other recipes. It may not make a bit of difference.

  4. From 1959 Farm Journal’s Country Cookbook, pub. Doubleday & Co.

    Horseradish Jelly

    1/2 C. finely ground horse-radish
    1/2 C. vinegar
    3 1/2 C. sugar
    1/2 C. liquid pectin

    Combine horse-radish, sugar and vinegar, stirring to dissolve sugar.
    Bring to a boil and add pectin, stirring constantly. Boil hard for 1/2 minute.
    Remove from heat, skim and pour at once into small jelly molds which
    have been rinsed in cold water. Unmold when firm.
    Makes 5 small molds.

    ** I see no reason this couldn’t be put into small jelly jars and sealed, but I’m not sure. ** Wouldn’t this be good on hot cornbread, or a hot roast beef and provolone sandwich?
    I love the cranky turkey sandwiches a diner makes here, left over turkey warmed up, cream cheese, and leftover whole cranberry sauce, grilled.
    A little tart, a little sweet, and umm umm good.

  5. Ann,

    Good idea, but I could NEVER paint my tins. Each one has a homestead-type picture on them, deer, log cabins, dogs, woodland scenes. I couldn’t cover them up. It’s my “country decor”!

  6. when working in the soil I wear hospital gloves–you can purchase them at a drugstore, my hands stay soft.

  7. I recently started using blackboard paint on the outside of storage buckets and chalk to label. There is no reason that would not work for popcorn tins. I haven’t yet painted a tin so I use a strip of paper as a label putting a portion under the lid as I push the lid on. This has worked very well for me for several years as the lids on the tins fit tightly enough that the paper stays in place. I use a Sharpie to write my label.

  8. I’m happy to see horseradish was on someone else’s mind. I love jalepeno jelly, but I recently found a recipe for horseradish jelly, in a 1959 Farm Journals Country Cookbook. Should anyone be interested in it, and Miss Jackie not mind, I would gladly put the recipe in the comment section here.
    I haven’t made it myself, but I think I might give it a try. One of my daughter’s loves horseradish.

  9. Espoma seed starting mix also very good and it does wet down well. For cracked hands we’ve always used Cornhuskers Lotion, you can get that most places including Wal-Mart.

  10. Glad to see so many questions being answered. I used pro-mix for the first time this year and I love it. Thanks , Jackie for so much good information.