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Has anyone ever canned poke greens? if so, how should I do it?

anyone have any recipies for keifer, and how to flavor it? I got my grains, followed the instructions, and 24 hrs later, I got this thin watery stuff with clumps... and I doing this right? All I did was pour raw milk over the grains, and left it in my china cabinet for 24 hrs.

Anyone know of a natural fever reducer that can be used on children? My 8yr old runs fevers and sometimes they hit 104 tylenol won't touch it, sometime motrin won't... I wonder if theres anything else? :idunno

I just bought a 23 qt pressure canner and the ball blue book... Since I've never canned before, should I start with a pressure canner? Can I can my own soups and spagatti sauces? Both have meat in them. I just don't want to make any mistakes. Any suggestions? :idunno