WHAT ARE YOU CANNING TODAY?

[ohiofarmgirl]

creepy meat (chickens) and stock! whoot!

 

[urban dreamer]

I made white grape/ peach jelly yesterday. Really good with peanut butter.

 

[urban dreamer]

creepy meat (chickens) and stock! whoot!

creepy?

 

[Ldychef2k]

Seven quarts of zucchini sweet pickles.

 

[dntd]

I'm making Kombucha tea Not really enough local yet to can yet, strawbarries are out soon.

 

[Farmfresh]

creepy meat (chickens) and stock! whoot!

creepy?

She means Cornish Rocks which are genetic freaks and ARE quite creepy compared with other chickens. Around here we sometimes call them Frankenbirds!

 

[dntd]

I'm making strawbarry and some with rhubarb jam. The seasom just started and I bought jam quility boxes for $10,the thing is there is nothing wrong with them If I feel like it after mint jelly is next.

 

[@thefunnyfarm]

Oh rhubarb Imiss strawberry rhubarb jelly you can;t find rhubarb here in the south. and I have thought about mint jelly what doesit taste like. do you use it like grape jelly?

 

[dntd]

You can use it like normal jelly on bread but it's good cooked on meats too. I make a apple cider rosemary jelly for my meat tooPepper jelly is a must have too, on hoidays it make a simple cheese spread by pouring in onto cream cheese.

 

[@thefunnyfarm]

ok I need recipes now you have convinced me also meat usage suggestions. I keep mint for catnip and mint tea and get so much leaves/ and pepper jelly too please you have me all excited i want to try them all lol