Q and A: Damp storage area, Reusable canning lids, and Drying onions
Damp storage area
Congrats on your upcoming nuptials and I wish you all of the future happiness possible.
My question is: I have a sizeable quantity of Nitrogen Packed storage food and I have always had...
Q and A: Pepper rings, Canning chicken, and Red ants
Pepper rings
I would love to have your recipe for pepper rings. I made some the other day and they tasted delicious but were kinda mushy. Not sure if I did anything wrong or if...
Q and A: Chicken stock and tomatoes and garlic in olive oil
Chicken stock
I've been canning for years and just ran across something that I'm not sure about. I just opened some quart jars of chicken stock to make soup and found on the underside of...
Q and A: spoiled sweet potatoes, canning baked beans, and food strainer
Spoiled sweet potatoes
What would cause sweet potatoes to spoil after about 2 weeks? The lids were sealed after pressure canning. But still spoiled.
Stan French
Bandy, Virginia
Because I didn't see how you canned them, I can...
Q and A: making cheese, rum vinegar, and sewing a zipper
Making cheese
When making Chevre Cheese from goats' milk you instruct: Warm milk to 80 degrees by setting pot in a sink full of hot water. Stir in buttermilk; mix well. Add 2 Tbsp of...