Q and A: canning in tainted water and canning corn
Canning in tainted water
I'm new to canning. I've been at it for about two years starting with jellies and have been slowly trying new things. The problem is that I have small children so...
Q and A: salty dill relish and champagne jelly
Salty dill relish
I made Jeri's Dill Relish from your Canning book and it was extremely salty. In your other relish recipes you say to rinse after adding salt and drain. In this recipe you...
Q and A: Cloudy canned fruit juice and My canned soup smells like kraut!
Cloudy canned fruit juice
A few years ago I canned several kinds of fruit juice to use to make jelly. Now the juice has become cloudy. I know I should not have waited so long...
The harvest continues; this time it’s wild plums
This time of year, we're constantly busy harvesting and putting up not only the garden produce but our wild crops as well. Luckily we have many on our homestead and this year we've been...
Q and A: Potatoes and onions sprouting, Easter Egg chickens, How many jars, and...
Potatoes and onions sprouting
Potatoes and onions harvested in July are sprouting now, they are in total darkness, at a constant temp of 54 F, with very low humidity. They were sun cured and brushed...