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In reply to making homemade dehydrated refried beans. I usally do about a pound to a pound and a half of dry beans at a time. Soak overnight in water with a half teaspoon of baking soda. This really cuts down on the gas that they can cause. Next morning rinse well and slow cook until tender. We...

We have been dehydrating fruits and vegetables for a long time now and if the jars are kept in a cool dark place the dehydrated foods will out last canned by a lot. Dehydrated foods don`t lose nutritive value nearly as quickly as canned foods do and I think are just as good when rehydrated...

All I would wish to see is that posts remain on subject and not railroaded to other things. When I see a thread I have interest in I do not want to suddenly be subjected to what someone did that week or turning the thread into a joke or anything other than specific info regarding the original...

I for one am glad to see limits set about this. I have observed many topics railroaded into something which did not in any way resemble the original subject. This for me was frustrating to say the least. I am new here and am not in any way trying to stir anyones pot so to speak. I involve myself...

I`ve never tried expressing the liquid out before freezing but will. Once it has been frozen it can be expressed again and then dehydrated and it will keep for a very long time. We slice it about 3/8 of inch thick and dehydrate for about 16 hours or until very dry, then either put into jars as...

Some of you that use tofu may know this others may not. If you freeze your block of tofu for 2 to 3 days it completely changes the texture giving it a much more meat like consitency. It can then be sliced for cutlets of shredded for things like tacos and chili. Hope this is helpful.

I and my girlfriend both smoke and living in Michigan where we have some of the highest tobacco taxes in the union a pack of 6 oz. costs $19.95 + 6% sales tax so the incentive is there for growing our own. 6 oz. makes about 5 1/2 packs of smokes.

Homegrown tobacco for your own use is legal to grow. You simply can`t sell it. Also there are several sites on the web that give full instructions on all phases of growing, curing and aging. I haven`t taken this on yet but will this spring, as well as putting up a building for curing and...

We are just getting started with wildcrafting this season so a lot of our extra time over the winter will be spent on learning all we can before getting into it more extesively. We also are being cautious about what we gather until we are sure of what we are doing. On the sassafras there was...

There are hundreds of wild herbs and edible foods that can be gathered from the wilds. We gather wintergreen, sassafras root, mullien, cattail roots and so on. I am curious to see what people from other areas are gathering and using.

Any wild herbs or edibles count.

I`m sorry I should have made things more clear. Wildcrafting is gathering wild herbs and or edibles from the wild.

Any wildcrafters out there? If so what do you gather?

Wondering if there is anyone making thier own pectin from green apples?

We are in midwest Michigan, Newago county and had a devil of a time last year as the season was really screwed up, late frost, early frost,late blight in our tomatoes and so on. The lambsquarter though did great, no pests and no disease and really is tasty. We have harvested the wild dandelion...

Some time ago I had thought about domesticating wild edible plants in the garden, and so two seasons ago I collected seed from wild lambsquarter and this past season planted a 4ft. x 12ft. raised bed of it. I harvested and canned 26 pints of the leaves and tops. It turned out as good or better...

Old fashioned one place you might try for wheat, rye, barley and so on is a health food store. These should be non GMO and organic seed though you will need to know if they are winter or spring type seed. I know here in Michigan almost all the regular grain seed you might get from commercial...

Years ago I had a chance to pickup 60 lbs. of butter at a really low price. To store this butter I used a formula I came accrossed in an old book. You pack the butter in layers of refined sea salt. I used 6 gallon food grade buckets and put a layer of salt down first about an inch thick then a...

:)Thank you.

What is the BYC site??