ScrubbieLady

I use the Fred's in Hernando for my canning supplies.

Fred's has some pretty good sales. You can check at fredsinc.com to see if there is one near you. I know there are some in AR but you'll have to see if they are near you. I get my canning jars and lids from them. Golden Harvest brand. Best prices I have found.

I get most of my seeds from Baker Seed. Online at www.rareseeds.com They only carry heirloom and non-GMO products. Great service also.

Agree with the fire idea but I put it into the coals and leave it until cold. Then clean the soot, etc out and re-season. Saves a lot of elbow grease.

Friday, 6 half-pints each of blueberry jam and sugar free blueberry jam.

8 half-pints of sugar free bluebery jam and 3 pints of tomato preserves.

Yesterday it was elderberry/blackberry jelly and elderberry jelly. The two make a nice mix and I needed to use the blackberries I found in the bottom of the freezer.

Sweet pickle relish last night. Today it is mixed berry jelly and more pickle relish.

spiced crabapples

3 qts and one pint of tomatoes. Too much to do to deal with making "rotel" and needing to pressure can.

cranberry jelly

9 pints of tomatoes, 6 pints of zesty dill pickle slices.

Thanks guys, I see I will be experimenting with granola bar recipes.

Unfortunately, I have someone in my house (grown) who has developed a love for S'mores granola bars. Do ya'll tihnk I could sub small marshmellows and choc chips for the nuts/raisions, etc?

Well, I am glad this was bumped. I needed the laugh today. Wouldn't have to worry about Darlene coming to my house. I have 9 ducks. Domestic mallards and Rouens. The only thing I have seen them gang up on is a cottonmouth that suddenly decided he had better places to be.

I'll have to try that. Thanks for the info CGA.

My hubby likes the squash dipped in batter and fried. Would it work with dehydrated squash? Usually, I just slice and freeze but it would be nice to free up some freezer space(I don't have a lot)

Okay, so I am behind the times. Actually it just seems like I take my applesauce (homemade with sugar and cinnamon) and cook it down until nice and thick and then process. Does that sound right? I have LOTS of fresh apples to use up and a hubby that likes apple butter.

Cricket and Violet, Ya'll just saved me some money. I had been throwing those away because I thought the flavor would stay after washing. THANKS!!

Does the flavor of the previous item would come out on whatever you use the bag for? Just can't really think of coating chicken in a bag that once held a cinnamon or honey flavored cereal. we are getting ready for a BBQ in June and I will be making a lot of hb patties. Sure would be nice to use these instead of waxed paper to separate the patties in the freezer. I want to make them ahead of time and freeze. More time to visit with out-of-town company and any we don't use will stay frozen for later use.

I got my Ball Blue Book at Wal-Mart.

Thanks for the info Violet. My canner is not listed for use with the three piece weight set but I e-mailed Presto and they said it would work on mine.

Originally Posted By: Violet Arby, This is a seperate three piece weight set you buy. What comes on a Presto is a counterweight.It is only meant to hold pressure in the canner, not for regulating pressure for canning. A Presto uses a dial gauge. It will keep climbing in pressure if you keep the heat on high. The dial MUST be tested before you use it as it may be off by as much as 4 lb. and it would not be safe to use. I test many brand new gauges that are bad from factory. I contacted Presto, as well as the National Center for Home Food Preservation a year or more ago. I came up with the idea to use the weights instead. Both Presto and NCFHFP told me it was fine to do so. You then leave the dial on, but you don't have to test it before use or each year like otherwise you would need to. You then use the weight off the set for your altitude. Most everyone uses 10 lb. weight. You then use the weight and it will rattle the whole time you are using it, but it will self vent and keep the canner at 10 lb. pressure. You don't have to sit and watch that gauge the whole time. Makes life easier, for sure. Any more questions, just ask. You order part number 50332 for the weight set. It comes apart. You have 3 pieces. The center is 5 lb. Add one ring and you have 10 lb. , add the third piece along with the other 2 and you have 15 lb. pressure. Okay, now I am really confused. My pressure canner (Presto) came with a "pressure regulator" that looks just like the 3 piece weight set. I cannot figure out how to get it apart. When I go to the website you reference, it shows a "pressure regulator" for my cannerPresto 175005) that doesn't look like the one I have or the three piece weight set. Is there a secret to getting it apart? Our friends didn't know theirs came apart until he dropped it. I tried that also but didn't work. Help

The Wal-Marts I go to in Tennessee and Mississippi having a goodly supply of canning supplies but I don't like their prices so I go to Fred's.

That silicone glove/oven mitt sounds great. I burned myself making applesauce. I'll have to look while I am running errands tomorrow. I have seen Ov gloves and actually given them but the price has gone ridiculous.