Andrea

Philbe - We love picnics and hiking also and it's one of our favorite family outings! Yosemite is just a two hour drive away! Okay, I just did the math and I spent $23,59 for two turkeys and two full turkey breasts (with bone.) Not as cheap as some years but cheap enough. Of course, I had to buy $75 worth of groceries to score this deal but I got a lot of bang for that $75! (Rainchecks, coupons, and great sale items) Now, back to my canner!

YOU GO GIRL! I know how hard of a decision this was and I admire you for it! Could you please pass the courage my way? My name is Andrea and I'm an enabler too.

Thanks Violet! Yes, I started out with my usual 3 quarts of boiling water w/ a splash of white vinegar. But I was making cookies and prepping for a batch of jam while processing the turkey. I'm guessing I vented too long? It looks fine and all sealed so I'm good to go. Thanks again!

I would think that properly sealed in an air tight wrap and kept in a cool, dark location it would keep just fine. That being said, have you read the nutritional content of that stuff?

THANK YOU!!!!!!

Hi Violet, I opened up my canner this afternoon and discovered there was less than an inch of water left in the bottom of the canner. I'm guessing I lost track of time and let it vent too long before putting on the weighted gauge or maybe had the heat up too high? In any event, are my 4 pints of seasoned ground turkey still safe to store in the pantry or should I freeze them? I've never experienced this before and am not quite sure what to think. Thank you so much. I don't know what we'd do without you!

9 pints of seasoned ground turkey 6 1/2 pints of Autumn Jam (Pear & Cranberry) I have 4 more pints of turkey to put up tomorrow and am hoping to crank out two more batches of jam. I love my food processor and crazy stirrer! Jam making is such a cinch now!

THANK YOU Lumabean and Becca Anne! I received your ornanments this afternoon. It's actually fun opening the mailbox right now!

All of my jam recipes list 8 oz jars (half pint) as the suggested size. I'm pretty sure I can process a pint size jar for the same amount of time and it will still be safe, but I'm not entirely sure. Question: can I make jam in pint or quart size jars? I'm thinking that's a NO, but I can't find any information. (I know it's here, but I've been looking for 30 minutes now and can't locate the info) Any thoughts or links?

I make bone broth whenever I have bones. I hadn't thought about freezing them before and I never have mixed different bones like beef mixed with chicken. I throw my bones in my largest crockpot along with onions, garlic, celery, peppercorns, and bay leaves. I fill it with water and then cook on low for several days or until the bones start to disintegrate - usually about 4-5 days (smaller bones like chicken, I'll break in half before cooking to expose the marrow) During this time, I'll make use of the broth in 2-4 cup increments (I run it through a filter) and just add more water. I've been wondering if this is safe to can? Does anyone know?

Thanks Violet! I use a lot of the 4oz jars, but mostly for waterbath canning. It's nice to know.

(((gofish))) Christmas ornaments are the last thing you need to worry about. Take care of your mom, your family, and yourself. Don't stress over this, please.

Thank You, Snowmom! I received your ornament today. I love it!

I agree. How can we help?

Annarchy THANK YOU for all your hard work! ((((HUGE HUGS)))) And Darlene, thank you for mouthing off! Something tells me you're quite good at it!

Actually, I'm still getting the message and am unable to "shout"

I'm going to make the brick stove this weekend! Thanks to everyone who has been supplying all of this research. I really appreciate it!

Thank you Momma! Received my adorable ornament today! It's going to reside on the little clothesline in my laundry room until I get organized enough to put up my tree! Okay, you've motivated me. Just got started on mine!

Welcome Back!

Blanched and froze 12 lbs of asparagus spears, 6 more bags of new zealand spinach, and 12 more cilantro cubes.

9 pints of seasoned ground turkey. I think I like this better than the ground beef! I went back to get more ground turkey to make another batch and they were out. So, I picked up a raincheck which is somewhat of a relief since I'll have more time next week!

(((CG))) Rip out the wall and live with it being unsightly for a few months. It beats being sick for the next several months and with sensitivities, oftentimes the toxicity builds up in your body and problems escalate. It may get to the point where you can't stay in your house at all if you continue to wait. At the very least, have your husband cut a square foot section out of the wall and investigate. You could easily tape it back in place and hang a picture over it. Take care of yourself.

Are you able to drive in to your homesite or are you hiking in? If it's drive in, I would probably go with propane. The only problem, is that with the installation of a propane tank, you're probably opening yourself up to permits and county inspections so I'm guessing you want to avoid this? You also might want to explore hay bale construction rather than cinder blocks. It will hold the heat much better. If you're going the completely undocumented, unpermitted route, you're probably going to have to go with wood heat. The rocket stoves book Crab Grass suggested would be a great place to start. You also might want to pick Crab Grasses brain - she's lived off grid.

Hi Dee! You passed me about 70 minutes South of Stockton. Hope you're enjoying your trip!

http://www.amazon.com/Boles-Bulk-Artichoke-Shells-Pound/dp/B001BMDERC/ref=sr_1_4?s=grocery&ie=UTF8&qid=1351975704&sr=1-4&keywords=flour DeBoles proudly offers the only brand of premium organic handmade pastas made with Jerusalem artichoke flour. A rich source of protein and dietary fiber as compared to traditional pasta, Jerusalem artichoke flour also naturally contains inulin, a prebiotic that stimulates the growth of beneficial bacterial in the digestive tract that in turn aids digestion and lowers blood pressure and cholesterol. Our signature recipe has a subtle nutty flavor and light smooth texture that is never sticky ************ I've never seen this product before! Guess what my father, the non-practicing diabetic, is getting for Christmas!