Q and A: family and recanning tomatoes and tomato sauce
Family
I'm curious about David. I've been a reader since 2002 and feel like we readers have watched him grow up. How is he doing nowdays? Is he in college or working somewhere? Like I...
Q and A: using horseradish and wormy ham
Horseradish
I started growing horseradish a few years ago, but had a hard time getting it to take off. Similar to the problem with my asparagus, but that's another issue. I have found that turning...
Q and A: Using flour in canned pie fillings and moving home canned goods
Using flour in canned pie fillings
Is it safe to use flour for thickener in home canned fruit pie (apple) fillings? We have an allergy to corn issue, and can't use the Clear Jel.
Jolene Teeters
Stanwood,...
Q and A: bulging lids and black speck disease on tomatoes
Bulging lids
I'm noticing that many of my canning lids are bulging this year whether I'm canning in a water bath or pressure cooker. They seal just fine. What is causing them to bulge?
Geryl...
Q and A: rendering bear fat and canning pepper sauce
Rendering bear fat
I have been looking for bear fat for three years and have finally acquired 20# this last week. Early 1900's recipes indicate that it makes the lightest and fluffiest pastries. I intend...