Q and A: using lard or tallow and canning on a ceramic cooktop
Using lard or tallow
I got the book on LARD from Grit magazine but it said nothing about using tallow from beef instead of lard from pigs. We don't have pigs but do a steer....
August is here and harvesting has begun in earnest
On Friday, I cut all the broccoli that was ready, blanched it, and quickly strained it out of the hot water and dumped it into ice water. After draining well, I packed it into...
Q and A: Adding Jell-O to jam and chicken skin
Adding Jell-O to jam
I too canned strawberry jam that did not thicken. I was very glad to see your advice about adding strawberry Jell-O to each jar as I open it. Does this work...
We’re making hay while the sun shines
We've finally been given a week's worth of nice sunny weather so we're making good use of it. Yesterday Will baled 14 big round bales and a wagonload plus a truckload of square bales...
Q and A: Pickled beets, Canning blue cheese, and Canning horseradish
Pickled beets
Yesterday I made canned pickled beets. This is the first time I have ever canned and I am paranoid about botulism! Should I worry about this? I boiled the jars for 10 minutes...