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  1. I made the pj bottoms for the little guys by having the hem at the blanket stitch edging of the blanket - didn't even have to hem! I plan to do a drawstring for hubbie's pair. He is thin but dislikes anything tight around his middle. This way he can decide what feels right.
  2. I bought a bunch of inexpensive (2.88 a piece) fleece blankets. The plan was to cut them up to make hats and scarves and that sort of thing. I had never sewn a garment before and was convinced I couldn't do it. Then, I saw an idea for making pajama bottoms for kids using fleece, and a current comfy pajama bottom as a pattern. Before the "I can't do that" idea hit my head, I grabbed a pj bottom of the grandson's, traced it on the fleece as directed, added extra inches for growing, seam allowance, and waistband. Had completed pajama bottoms in less than fifteen minutes. Took me longer to clean out my sewing machine of all that fuzz than it did to make the pants. Caleb loves them and asked me to make some for his brothers. Hubby saw them and wants a pair, too!
  3. Yes, it is! I feel guilty for not using my little buddy, Dial Gauge Boy. He is a very old canner from my MIL. We ate years of delicious preserved bounty from him. I was looking at some You Tube videos of canning and saw the exact model as Dial Gauge Boy and the gal had converted hers to a weighted gauge. I will have to do this. The other problem with Dial Gauge Boy is, he takes forever to decompress. The new model cools down more quickly. Can't beat that! I, too, catch up on my reading during canning season!
  4. 14 quarts of beef stew pinging and cooling. The kitchen smells wonderful. Hubby ate the last of the stew that didn't fill a jar and approved of the batch. I love my weighted gauge canner! While the canner was rocking away, I cleaned up the kitchen. Until Darlene brought up weighted gauge canners, here, years ago, I didn't know such a thing existed. I pressure canned a lot and would be tethered to that dial for hours on end. Now, I listen and carry on. So, thanks, Darlene! I can really multi-task now.
  5. This is not flour, I understand. But, here is the gluten free Wedding Cake I made for our daughter and son-in-law's Wedding a few weeks ago! Even the gluten eaters loved it! Sorry if the pic is too big. Have no idea how to shrink it.
  6. This one Zucchini Spaghetti 3 lbs ground meat 2 heads (2 whole heads, not 2 cloves) garlic, peeled and pressed or minced 7 - 7.5 lbs fresh mushrooms, quartered or chopped 6 large zucchini (let them grow to 2-3 inches in diameter and 10-12 inches long) pureed with skins on until they are saucy 2 #10 cans tomato sauce (6lb, 10oz each) 4 Tbsp dried minced onion 4 Tbsp oregano 1 Tbsp basil In a large pot/pan, brown and crumble ground meat. After the first few minutes, but before meat is fully cooked, add in prepared garlic and mushrooms. Cook over medium-high heat until meat is no longer pink and mushrooms give off their juice. Stir in zucchini sauce (trust me; noone will know), tomato sauce and seasonings. Let simmer for 1/2 hour or so. Can in quart jars, processing as for meat at your altitude. Yields around 14 quarts. Comments are HSMom's
  7. Our daughter just got married and used key limes in the centerpieces for the dinner tables. She had four pounds of key limes left over. One of her bridesmaids had lived in Turkey and suggested I make lime marmalade the way she learned to make it in Turkey. The limes are gently boiled in water four times. Dump the water after each boiling. This removes the bitterness. Cool the limes until easy to handle. Slice and remove seeds. (I removed the seeds and ran what was left through the food processor) For each cup of limes add 1 cup of sugar. Heat gently until sugar is dissolved then boil rapidly for about 15-20 minutes. Limes have plenty of pectin so none needs to be added. The mixture will start to jell - I used a cold spoon and the mixture will slide off the spoon like jelly. At that point remove from the heat, let stand 5 minutes or so. Jar it up and process. I processed for 10 minutes in a hot water bath. This made 12 half-pint jars. Delicious!
  8. Thanks for all the welcomes! Three of the reasons why I became misty eyed for this place are my three Grandsons, my jarring partners. They asked when I was going to make that zucchini spaghetti again. I saved a recipe from here and use it yearly. I think it came from HSMom? Anyway, it is delicious and is the favorite spaghetti sauce at this house! I jar up a lot of stews in the fall, too! Best fast food in town for the rest of the year!
  9. Don't just toy around with the idea - have some fun and do it!
  10. Thanks! Did not expect a reply so fast! Looking for something else to "jar" before cleaning up the kitchen!
  11. I have not posted in years. I've slipped in once and awhile to check on things. Every time I haul my canning supplies out, I think of this place and say a prayer for all of you. My little side kick canner, who was just three when I joined Mrs. Survival, is almost thirteen! He still insists that I call the process 'jarring' because I put the stuff in jars not cans. He still enjoys helping even though I have to promise him extra time on the electronic gadgets. He has two little brothers who like to harvest and help, too. During the intervening years, we closed our business and I went back to school and am an LPN. I have a great job at a short term rehabilitation unit. 'My' people are recovering from various surgeries, replacement parts surgeries, strokes and the like. They go through PT, OT, and other therapies and return home. Years ago, Mrs. Survival helped push me out of my comfort zone of only canning jams, jellies, fruits and a few pressure-canned veggies to canning meats, stews and all manner of good things. Today, I made sixteen half pints of lemon verbena jelly and decided I really missed this place as the kitchen resounded with pings all over the place. Just wanted to say "Hi!' And, I am going to stay around awhile! Hugs! Shari
  12. Shari

    Are you...

    Well, I am the "Ready, shoot, aim!" kinda girl. Where do I fit in? Haven't posted here in a long while, so, it has been great fun to laugh my way back in here! Hugs! Shari
  13. 2007 here - was looking for canning ideas. Got so much more! Haven't had time to post much, but I sneak in every once and awhile!
  14. Hello all but especially fellow Wisconsinites!
  15. After years of pressure canning with a dial gauge canner, I finally found the nerve to use a weighted gauge canner. I canned 17 jars of beef stew meat and was worried that my jiggler wasn't jiggling correctly, went ahead with the processing time and decompression period. Called the manufacturer this afternoon and described that my jiggly weight didn't rock but rather hissed the entire time after initially rocking when it came up to pressure. The service rep assured me I was doing it right and that I wasn't going to poison my family. So, look out meat and veggies, here I come! With this canner I can do 20 pints at a crack which beats the 8 I can get into my dial gauge canner. There is enough room on my stove to run both canners at the same time. Dial gauge is short and stout and jiggly one is tall and thin. They look good side by side!
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