Q and A: dry ice for food storage and pickled garlic
Dry ice for food storage
I have heard that when storing grain/pasta in air tight containers, one might use a chunk of 'dry ice' put in the container; as it dissipates it exudes carbon dioxide,...
The summer with no summer
We are approaching the end of one of the coldest summers in recent Minnesota history. Friends who have lived here for 40 years cannot remember such a cold summer. Nighttime temperatures have struggled to...
Reader’s Question about fatal goat disease
I have goats and I have one in particular who is down on her knees. I was told by a vet that that is where she will most likely stay and that I would...
Q and A: Killing the nasties, Canning bacon, and Wild strawberries
Killing the nasties
I've come late in life to food storage and I am still nervous. I have no problem doing pickles or jelly, but anything else, especially with meat in it, I'm terrified I'll...
Q and A: Pectin and fruit questions and ground meat jerky
Pectin and fruit questions
I read your posts this morning on the Pectin and the Cider and had a question. After we can that Pectin following that Cider recipe, how long will the pectin be...