Leah

Homesteading Library Catalogue - http://www.soilandhealth.org/03sov/0302hst...02homested.html

By land, too! edited to fix link

Too - many - pics ...? What language do you speak, woman?!

I don't know... Isn't one of those Dracula ?!

I like your expanded version of the snowball-hefting elf. A little more sensible than this child... 821-KeepSnowballPet.gif

Why was that funny?

It does the same to me, S.K.

Question? That first link states: "Any fat that gets on the rim of the canning jar can prevent an airtight seal. Excess fat in jars makes it easier for the fat to climb the sides of the jar and contaminate the seal." - I'm finding basically those same 2 sentences all over the 'net - nothing about spoilage, just the grease climbing the sides preventing a solid seal... Is that why we're not supposed to can fats and oils? My Grandmother used to store pints and halfpints of fat from all kinds of animals down in the root cellar...From my reading I'm thinking she didn't actually can it, but used the jars to store it.

I have come across recipes listing Instant Flour and Wondra Flour. What are these, and how can I replicate these? Instant flour is a low-protein, pregelatinized wheat flour to which some malted barley flour has been added. It has been formulated to dissolve quickly in either hot or cold liquids, and is most often called for to thicken gravies and sauces. Because of its low-protein content, it is also sometimes used in making pie crusts and other recipes that call for cake flour, which is also lower in protein than all-purpose flour. Some bakers find the slightly acidic taste of cake flour objectionable and prefer the instant flour. Two of the leading brands available in this country are Wondra and Shake & Blend. If instant flour is unavailable where you live, you can substitute all-purpose or cake flour. But you want to recognize what the recipe writer is trying to accomplish in calling for instant flour. If the flour is used to thicken a sauce, you can certainly use all-purpose flour, but you may have to take added precautions to avoid the development of lumps in the sauce (i.e., stir like mad). If the instant flour is used in a baking project and is called for in a relatively large quantity, it is probably specified because of its protein content, and your best option would be cake or pastry flour. http://www.ochef.com/21.htm

Is this some help? The links work...From the Wayback Machine. http://web.archive.org/web/20060330005401/...cipe/recipe.cgi

Apparently, I killed him with chocolate, he hasn't posted in this thread since June!

In all these posts, I just realized the link to the chat that started the subject isn't here... http://mrssurvival.com/forums/index.php?showtopic=19102 Edited to fix link after the site move.

I just spent $3.19 each for boxes of no-sugar-needed Sure Jell - enough for 1 batch each... I think I'll go back to using unripe apples and blackberries like Gramma did...

I have noticed quite a few posts here which mention teaching skills like canning and sewing to people who have had noone to show them. These are positive examples we should all follow if we are able to.

Quick! Get rid of 'em!!!! THAT'S HOW THEY GOT ME!!!!!!

I assume because the churches are smaller and more scattered. Less bodies in a single space - remember the dome during Katrina?

Sounds good, very Italian

Possible uses for the empty toilet paper cores? You mean besides crafts for the kids and firestarters?

You do not want me to become a nudist...

Depends on the size of your canner... 14 quarts would be 28 pints, or a little over 2 a month for a year. 5 pints would last you how long - 2 months? If you make this up when the ingredients are dirt cheap you are saving quite a bit of money, not to mention the time. A N D you don't have to buy until the prices are cheap again...

A canning element just lifts the canner higher off the cooktop. It reduces the chance of any damage to it. I remember them from the 1960s and 1970s but haven't seen one for quite some time. Perhaps someone else knows more about them.

Sure! Have a bite! Explosive chocolate bomb An amazing party centrepiece! A 18cm tall bomb made from the finest 65% cocoa chocolate. Once lit, stand back before the bomb explodes, shattering the chocolate and causing a deluge of chocolate. Superb! Enough chocolate for 10 people. Or perhaps you prefer... Chocolate Russian Roulette: Seated in individual compartments, twelve chocolate bullets lay waiting to be bitten into. Although eleven of the sweet little slugs contain delicious praline centres, one conceals a seriously red hot chilli that's guaranteed to blow your head off - metaphorically, at least.