Here ha go. A quick stroll thru Pinterest gives idea for avocado ice cream, brownies, dips, all kinds of stuff :ep
http://www.eatingwell.com/recipes/avocado_ice_cream.html
How close are you to the Canadian border? Bernardin (Canadian branch of Ball) still makes the rings and lids, they are available in quite a few places around here.
Not all done today (but within the past week or so), roasted salsa (19 hp), SB marinara (10 p), tomato sauce (7 p), crushed tomatoes (5 p), corn cob jelly (4 hp), fiesta corn salsa (16 hp). Next up is apple everything, then pumpkins (frozen purée), and cranberries.
I'm only able to do containers for now, so look forward to watching this progress. I tried both potatoes and sweet potatoes, the sweet potatoes did okay considering I did them late, and that the experts say it isn't warm enough here for them to grow. :tongue
Now that my crazy "part time" summer job that turned into 60 hours a week is over I can finally get canning again! Started off with 5 pints of crushed tomatoes, now cooking down 12 pounds of tomatoes that will be sauce tomorrow, and picked up another 25 pounds of tomatoes that roomie doesn't...
@Britesea, question maybe for your hubby, does he find as a lefty that any knives are better than others, or are they all pretty much interchangeable? I'm pretty much ambidextrous, wondering if that would be an issue.
LOL - While I would love to move out of the suburbs, that doesn't seem likely in the near future. I will just focus on what skills I would find useful now, including being invisible, which is really the best kind of security to have. :hide
found this survey online, it is sort of fun to do. Take it and post your prepper profile for us all to see. I am a Pantry Prepper Pro - in other words, in a SHTF situation, buffet is at my place
http://thedailyprep.com/?pb_url=thedailyprep10/what-kind-of-prepper-are-you