Q and A: making cheese, introducing new chickens to the flock, and canning sausage
Making cheese
Upon moving to the country and starting up our farmstead, I went ahead and purchased some cheese making equipment and a book. Problem is, the book is a big manual, and it gets...
Q and A: Vinegar and Canning chicken
Vinegar
I canned some pickled beets last fall (haven't eaten any yet). After doing so I was wondering if the vinegar I used was safe. I've had it around for 5 or 6 years and...
Q and A: storing peanuts, canning ham, and jars still bubbling after canning
Storing peanuts
I would like to store peanuts for long term use. Should I open the jars and oven can them? If so, using what procedure?
I also had vacuum sealed raisins and prunes that I...
Q and A: turkey hen laying early, moving to the country, and using canned...
Turkey hen laying early
I have been trying to raise some Jersey Buff turkeys for a few years now. We got a tom and a hen a few years ago and this past summer was...
Q and A: canning in the oven and canning meatloaf
Canning in the oven
In the May/June issue of Countryside mag, there is an article on canning in an oven at 200 degrees. I know you have warned readers in the past about this, but...