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Grandma tried freezing them a long time ago, and it didn't work too well... I just wonder if it could be blanched, then canned?

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

Cool Thanks!

Hey! Then I'm in luck! :gig

Thank You! I was worried that I killed them! :lau

Well, The grains were spongy, I used 2 cups of raw milk. I wasn't sure what do (my internet went down for a few days,) I rinsed them with tap water, and put them in a container with some raw milk, put a lid on them, and stuck them in the fridge. They've been there since Monday I think. I hope...

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

Evansville! :frow