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I add calcium chloride to mine for crispness. It's just a salt...CaCl2. I order it online here: http://shop2.chemassociates.com/shopsite/Chemassoc2/ggcs.html - look about halfway down the page. Ball used to sell it as "Pickle Crisp". The recipe I use for whole peppers and pepper rings is...

Oh, it was delicious! Next time, think I'll roast some garlic cloves, chop them and throw on there too. :D The pizza sauce recipe is the only one we use. We really like it. I use a pint of homecanned tomatoes to make it. That probably improves it's flavor some. The site is our farm website. So...

I make this one every year. It's our family recipe for several decades: http://www.millriverfarm.com/recipe.cfm?id=410&catname=Canning, Freezing, Preserving

I've been thinking of this very thing. We have 3 bellies....count 'em 3!....in the freezer from the last 3 hogs we butchered. (We raise and sell meats, so they can accumulate quickly around here.) Your finished bacon looks heavenly, SKR8PN. :drool Nice kitchen and 3 musketeers too!

Yesterday I made Egg Pizza Crust Here it is all rolled out and ready for toppings: And finished with home made sauce , mozzarella, Anaheim peppers, onions, mushrooms, black olives, bacon, and hot sausage from our pastured pork. ETA: Forgot the sauce recipe is posted on our site, so I...

Thank you!

Slaughter House called. Our hog was killed yesterday, hung overnight and is being processed today. They'll vac seal and freeze (takes 2 days to freeze solid), which puts it ready for Friday. But I arranged pickup for Monday as we have other errands in that area (1 hr+ drive away) on Monday. So...

Me too! I'd love to have the recipe. Last night we had fajitas made from our own pastured pork, anaheim peppers and onions from our gardens. Toppings of homemade black bean & corn salsa and homemade sour cream. Sides of refried beans made from homecanned pintos.... and storebought aromatic...

You're welcome. We have a hog at the slaughter house this week. The live weight is 288 lb. When we get it back, I'll post again with the hanging weight and finished cut weights.

I remove the lemon skins. It wasn't clear in the original recipe. I started out peeling them and have always done it that way.

Oh I forgot, you prefer honey over sugar. We like pear butter....even better than apple butter. I'll probably make pear butter this year. Our trees are loaded.

We like them canned in extra light syrup - not very imaginative, but versatile. Extra light syrup is typically abut 10% sugar - or 3/4 cup sugar to 6 -7 cups water. I also make pear preserves every year. We like them, but we sell them at markets too. People know pear season is coming and are...

This guy's no knead sourdough method works. Includes his recipe, a video, and troubleshooting suggestions, plus comments/interaction with users: http://www.breadtopia.com/sourdough-no-knead-method/

I'm not afraid. I've canned for 35+ years....first as a teenager with my family, and by myself as a adult. Like others, I toss anythng that's suspicious. But most importantly, I follow recommended guidelines from the NCHFP, Extension publications and the Ball Blue Book. I don't can anything...

Today I froze Bell Peppers.

Stuffed Bell Peppers - using our grass fed Beef, aromatic rice, mushrooms, onions, cheese, worchestershire, garlic, thyme, salt and pepper. Sides of homegrown corn, tomatoes, cucumber and homecanned peaches.

The actual tenderloin is a round, thin strip of meat, in two peices, along the backbone. It's also called the "backstrap" (in any animal). On any animal, it's the most tender and sought-after meat. It sounds like you are referring to the LOIN, which is where your chops come from as shown in the...

Hope this will help....first a basic understanding of terms: live weight - on the hoof, live animal hanging weight - weight of carcass after killing, with guts and hide removed finished weight - actual weight of meat after processing carcass Here prices are $0.75 - $1.00/lb live weight. The...

Thanks for the tip. We always have our own stewing chickens - the dual purpose roos from our hatches. I roast them with veggies, then make my own nice dark stock to can. I always strain some for jars of stock ony, then debone and can the meat with a little stock for meatpies, etc. My homemade...

Thanks for that link, Free. I'm going to try her Cream of Mushroom Soup. I have clear jel though and am going to convert the flour to clear jel.