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I also can't stand the taste of kefir, but I make it regularly because I know how good it is for my health. I only use it for smoothies - TOTALLY hides the taste, with 1/2 banana and some berries, chia seeds, raw egg, cinnamon, and coconut oil.

I shouldn't be losing anything to freezer burn; whatever goes into the freezer is vacuum-sealed. I'm a pretty list-oriented person, so hopefully I'll be able to keep track of what is stored in there. Time will tell!

Lots of great tips - thanks! So far, at least I DID label and date everything. I'll be keeping an eye out for boxes/cartons that will fit inside.

We just got a 7 cu. ft. chest freezer. It only came with one wire basket, and the rest of the freezer is deep and cavernous! Any tips on containers to use to keep things organized? Maybe plastic square tubs, or more wire baskets, or.........? I don't want to just start piling stuff in there...

I put a tablespoon of chia seeds in my oatmeal or my smoothie every morning.

Yeah, I was wondering if those ratios are important if it's going to be pressure canned rather than water bathed. The recipe I'm thinking of is a salsa verde, which is made with roasted tomatillos, and the ingredients are sort of pureed anyway, so I think "mush" would be okay. I guess it's...

If I have a recipe for salsa that I like, can I just pressure can it? Does it matter that it's not a recipe specifically for pressure canning?

I love my Presto 23 quart pressure canner; it's about $75 through amazon.com. Buy an extra rack so you can do double layers while canning, if necessary. They're about $10.

Hmmm, I make kefir regularly, and I always put on a lid. I don't do it tight, but just before it gets snug. I tighten it to shake it up once in awhile, and then loosen it again. Never had a problem. I strain my grains with a strainer and a wooden spoon, scraping the strainer over and over...

Baymule, thanks for posting this about the grain mill you bought. I had kind of decided on the Blendtec, but was uncomfortable about it being only electric. I looked at the Family Grain Mill and saw that they have a manual hand grinder, so I've decided to get that, with the option of later...

I've just been feeding it with white flour; it seems very active.

Thanks, everyone! I would probably grind mine a little ahead of time, since I'm starting with a manual grinder, and freeze it so it will be ready when I want to bake my sourdough. I've been reading Nancy Silverton's Breads from La Brea Bakery that a friend loaned me, and in the book it says...

I plan to start grinding my own flour to make my sourdough bread, once I get a grain mill. Do I understand this right - if you grind the wheat berries and use what is ground, you have whole wheat flour, but to get white flour, you need to sift out the bran and germ? I also read that freshly...

Are you making pumpkin leather, or are you just dehydrating your mashed pumpkin?

3 loads of apples and 1 load of banana chips in the past few days - also dehydrated the peels to grind for apple powder and used the cores to make apple cider vinegar (fruit scrap vinegar), and dehydrated some chopped ginger to use in tea

5 quarts of split pea soup and 17 pints of crushed tomatoes (had GOBS of whole frozen tomatoes in the freezer - so nice to get those done and make more room in my freezer!)

With the cooler weather, I let mine go for 2 weeks now, where in the summertime, it would be ready in 1 week. Cooler temperatures will make it take longer to properly ferment.

I read about this on BYC yesterday, so I went last night. They were already out of jars, but I got 25 boxes of lids at 50% off. I'm still happy, since I have a lot of jars, although I would have gotten more. Anyway, just wanted to say, don't wait!

I love that site - I check it every couple of days!

I keep something similar on hand. 1/2 C. + 2 T. unsweetened cocoa powder 1/2 C. + 2 T. almond meal (optional) 1/2 C. + 2 T. coconut oil 1/2 C. + 2 T. unsweetened coconut 2 T. honey 1 t. vanilla large pinch salt Melt and mix all together, then spoon...