I bought and froze 25lb of red beets last year and I pickled another 25 lb. I am now out of the pickled beets, can I make pickled beets with the already frozen beets?
Usually you can get away with pickling pre-frozen beets but I would do a smaller batch first to make sure your variety will hold up without getting soft. Thaw them slowly in the fridge, then pickle as soon as they thaw. — Jackie
Jackie, you mentioned that you make enchilada sauce. I would love to have your recipe since I make them a lot at our homestead. I hate using the store bought but have so far have not found a recipe that we like.
Here’s the enchilada sauce recipe I use most often:
2 gallons tomato puree
2 Tbsp. minced garlic
1 cup minced onion
4 minced chipotle peppers (if you can’t find them, add 1 Tbsp. or more to taste of chipotle barbecue sauce)
2 Tbsp. (or more to suit your taste) chili powder, as hot or mild as you wish
1 Tbsp. salt
Mix all ingredients well in stock pot and slowly bring to a simmer. Ladle hot into warm pint canning jars, leaving 1/2 inch of headspace. Process at 10 pounds pressure for 20 minutes. — Jackie
My question is about rabbits. If I’m right, you don’t raise rabbits but maybe some knowledgeable person can help me. I want to know what protein level to give them. One hardware store says 16% and another says 18%, I have 2 bucks, 4 does, and always babies at some level of growth. They are mostly for meat. They are Flemish crossed with Californians and/or satin and/or other mixed breed, but all big for meat.
While we don’t currently raise rabbits, I have done so for many years in the past. A 16% pellet is all your rabbits require at all life stages. We also feed a good quality hay, fed free choice in wire feeders hung at the side of the cages and assorted “treats” from the garden such as carrots, sunflower seeds, cobs of dried corn, etc. (Never feed greens to young rabbits as it can kill them!) — Jackie