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Hope you enjoy your Hot Pepper Jelly, WZ. Yesterday I made the 40 Minute Hamburger Buns from this BYC post I shaped some as hamburger buns, some hot dog buns and some slider size buns. (This photo is a bit dark.) I didn't get to the Brunswick Stew yesterday. Instead I threw the tomatoes...

Here it is :): Pea Hull Jelly 1 gallon pea hulls 2 pkgs. pectin 8 c. sugar Wash pea hulls thoroughly, at least twice, then bring to boil in a heavy pan with enough water to cover hulls. Boil over low heat 8 to 10 minutes. Strain the juice, approximately 8 cups, and discard hulls. Combine...

Wow....you ARE the refined carb-king! LOL. But I love carbs too. Really, I could go a whole day eating nothing but bread, rice, potatoes and pasta. LOL However, I never, never do that. I totally agree with the others who suggested cutting back on the carbs per meal and going at this slowly...

I make peach jelly from pits/peelings every Summer.Usually they're the scraps from canning peaches and making peach jam. I cover the pits/peels with water, boil gently for about 20 min. Cover and let stand overnight, then strain and make jelly the next day. Works like a charm. I just made 25...

I made Scotch Eggs using our own quail eggs and our own sausage. Here's a pic from another time that I made them, but anyway, it shows them: I think tomorrow I'm going to tackle a Brunswick Stew from scratch and can it. There's plenty of homegrown pork and chicken here (frozen). Leftover...

Oh, I see, it was the Hamburger Helper substitute recipe. Somehow missed that when I read this yesterday morning. To leave out the dry milk.... The recipes all call for 1/2 cup mix. The original mix recipe has 2 cup dry milk - divided amoung 8 recipes that makes 1/4 cup dry milk per recipe...

Agreed, it's more about ease of packing the jar &/or removing the asparagus later. It wouldn't be a safety issue. I've stopped buyimg any small mouth jars for this reason - well, unless they're ridiculously cheap like 15 cents or less. I have plenty form my 'younger days' when I first started...

Is it one of the recipes I posted? Tell me which and I'll convert it for you.

I have a dutch oven with legs that I originally bought for camping/scouting. I love it and still use it often. I know you already mentioned having 2 griddles, Free, but I have this smaller round griddle and really like it...

It looks delicious! The No-Knead or Artisan style breads are becoming really popular. Most of these require long rising times and baking in a preheated heavy iron kettle, duthoven, baking crock, etc. Here's a great site with lots of recipes and instructional videos for those who want to make...

We use this recipe to can them in a brine, whole or in rings: http://www.millriverfarm.com/recipe.cfm?id=408&catname=Canning, Freezing, Preserving - calls for white vinegar, but I use ACV if it's what I've got They always come out nice - perfect for any dishes or sandwiches. If you add a...

And here I was reading along thinking....she's perfectly ....normal! LOL Nice canner! ....I have the Presto 23 qt too, but my model is from the late 80's. It was my Dad's - gave it to him as a gift. Mom gave it to me after Dad passed away. (He was always the pressure canner in the household...

Canning ideas: Peach Pie Filling Peach Butter Peach Salsa (uses tomatoes and peppers too) Pizza Sauce Tomatoes & Okra - for a soup base, or open, heat, serve over rice Freeze some peppers for Winter cooking

Nice haul indeed! I'm curious about the okra - are you going to freeze some or can it?

Yep, they're omnivores. Really, they like meat. They're not just rooting for fun...they're looking for easy meat in the form of bugs, worms and grubs. And sure they also like turkey/other birds, pork (each other), any animal flesh...in the right circumstances even humans too. That's why old...

Ditto. I would empty jars, reheat tomatoes & jars. Then repack jars and process for correct time.

Oh that was so much fun! They're such a lovely herd. Congrats on your milk!

Here's a site with a huge list of recipes. You might look through them for some with lower salt levels. UNCOOKED, FRESH OR AIR DRIED SAUSAGES http://lpoli.50webs.com/AlphabeticalList.htm#FRESH COOKED OR SMOKED SAUSAGES AND LUNCHEON MEATS http://lpoli.50webs.com/AlphabeticalList.htm#COOKED

Our family recipe is posted here: http://www.millriverfarm.com/recipe.cfm?id=427&catname=Appetizers It uses beets & beet juice, vinegar, sugar, salt. You could add jalapeno peppers or spices.

I think the reason Shelton is so funny to many of us is the fact that we're nerds and geeks (or have nerd/geek relatives). We can relate, even to his extreme, and therefore see the humor. And who cannot relate to Penny? I love her sharp with and farmgirl background.