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Ammunition and whiskey, per our accountant!

Yesterday I froze 7 pints of vegetable broth. A friend gave me a great tip - maybe you all do this already. Anytime you make a salad or trim vegetables for anything, keep all your trimmings (onion skins, root ends of veggies, etc.) in the freezer in a freezer bag. When it gets full, just dump...

Just finished 4 pints of Dilly Beans from the Ball Blue Book - I hope I like them! How long should we wait before opening these to eat? It doesn't say in the book. Thanks.

TanksHill, I'm in Burbank, hoping to retire in Long Beach in 4 - 5 years, because that's where one of our sons (and daughter-in-law) live, with our first grandchild due any week now - can't wait!! It's supposed to be 100 all next week :( I made...

Freemotion, since I'd read about your "growing blob," that's why I thought it was supposed to expand. It's been pretty hot here, mid to high 90's outside, so my kitchen is probably warmer than normal. I guess I'll just stick it in the fridge tomorrow afternoon, and hopefully when we eat it...

I'm fermenting bean paste from the NT book. I started it yesterday and tomorrow will be day 3, when I'm supposed to refrigerate it. I'm confused because it's just sitting there, not "growing" like I thought it was supposed to. It does have a pickled smell to it. Do you think it's all right?

Another newbie here. I've been lurking for about 6 months and have learned a lot! You all have inspired me to learn to water bath can (last summer was my first time), ferment dill pickles (I used my crockpot liner and a weighted plate), sauerkraut, make pickled eggs, make my own mayo, BBQ...

abifae, With homemade ice cream, if you add just 1T. vodka to your mix, you can't taste it, and it prevents it from freezing rock hard, per Alton Brown. I tried it and it works!