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cleanheart

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Posts posted by cleanheart

  1. Wow, Homemaker, thank you for that information. I'll do it this coming spring. I would like to grown onions to store. Do you do that as well?

     

    cleanheart

  2. Thank you Cat for posting this information. I think we that love him should have posted it as well. That's for taking the initiative. I didn't know you could watch his show on utube? That's good to know.

     

    I'm glad we are on the same page here.

     

    cleanheart

  3. :pray: My mother-in-law is having back surgery tomorrow 10/21/09 at 7:00 a.m. est. She is 86 years old and is a diabetic. She is the most wonderful mother-in-law anybody could ever have and I love her greatly. I hate to see her in so much pain in her legs. She is in so much pain, that she is excited about this surgery and couldn't wait till tomorrow.

     

    My DH and I plan to be there, then I will stay with her till she goes to rehab. I will not leave her, as she is hard of hearing.

     

    Thank you for all your prayers. I believe even if you read this a few days or even weeks late, God knows our hearts and will count your prayer for the right time. Time means nothing to him.

     

    Loveingly,

     

    cleanheart :pray:

  4. Yes, these are disturbing dreams. Have you asked the Lord for an interpertation? Ask him to give you peace. If there is fear, we know that God is not a God of fear, but of a sound peaceful mind.

     

    I will be praying for you and for your dreams. :pray:

     

    cleanheart :hug3:

  5. I hope this helps. I Googled "Canning Milk" and got this Mother Earth article.

     

    cleanheart

     

     

     

     

     

     

    CANNING MILK

     

    If you loathe having to fork over hard-earned cash for store-bought milk every time your dairy animals enter a dry spell, you'll be glad to know that the solution to that problem is as handy as your regular canning equipment. You see, you can store the fluid protein produced by your cow, goat, or ewe for pennies a quart . . . and then keep the sealed jars on hand for six months or more.

     

    THE WHYS AND WHEREFORES

     

    You might wonder why anyone would want to bother canning milk when the dairy liquid is available fresh at the grocer's any day of the week. After all, it's a well-known fact that home canning isn't the easiest of chores. Then again, perhaps it seems to you that excess milk could be put to better use as versatile yogurt and cheese.

     

    However, if you intend to drink milk provided by your own animals when they have no fresh available, you'll just about have to can some of that spring surplus. Drying the dairy product is next to impossible . . . while either cheese or yogurt would make a lousy cup of cocoa. And although freezing is a fine way to put up homogenized milk, this procedure is less satisfactory for untreated cow's milk. When thawed, the "raw" product separates into watery liquid and flakes of milk fat. The homogenized nature of ewe's and goat's milk does make them more suited to freezing, but the amount of space you'll want to allot to frozen dairy surplus is likely to be limited.

     

    FROM BUCKET TO BOTTLE

     

    The method I use to put up milk is the same process that my grandmother employed . . . except that she used cow's rather than goat's milk. If you want to try this procedure, begin by sterilizing all the milking equipment by rinsing it in boiling water. (And wipe the animal's udder clean with a warm, damp cloth to prevent contaminants from falling into the milk pail.) Once the perishable commodity is safely bucketed, strain it through several layers of sterile, thickly woven, soft cotton cloth (or a sieve made especially for the task) and into a clean enamel, stainless steel, or glass container. Then cover the vessel with a clean, porous towel so that the milk will "breathe" yet remain dust-free while it cools.

     

    At this time, check your canning jars for nicks or cracks . . . wash the containers in hot, soapy water . . . and submerge the rinsed jars in clean, hot water until you're ready to fill them with milk. You'll also need to boil the canning lids and rings in a pan of water for a few moments, then let them bathe, removed from the heat, in the sterile liquid.

     

    Now, fill the jars, leaving 1/2" of headspace at the top of each container. (Because I like to be sure that no uninvited particles have a chance to stumble into the milk, I filter the harvest a second time during this step.) After wiping the rims with a clean, damp cloth, cap the jars with the sterilized lids and rings. When that's done, gently set the flasks on the rack of your pressure canner, add the appropriate amount of water (check the instructions that came with your cooker), and place the whole shebang over the hottest part of the stove.

     

    Next, following the manufacturer's instructions, bring the canner to 10 pounds of pressure and process the milk for 25 minutes if you're using quarts and 20 minutes for pint-size containers. It's imperative that you pay close attention at this point: If the pressure falls below 10 pounds while the milk is being processed, you'll have to start timing all over again.

     

    Once the jars have been boiled for the allotted period, remove the canner from the heat and let it sit untouched until all pressure has left the chamber (this usually takes an hour or so). Then set the jars in a draft-free spot on a rack, a towel, or several sheets of newspaper . . . shroud the bottles with a towel . . . and leave them "tucked in" overnight. Check the seals for leakage the next morning and store the milk on a cool, dark shelf.

     

    Four cases of quart containers should allow a milk-loving family to get through a two-month dry spell. I bottle up a fresh supply each spring, and any milk left from the preceding year gets fed to the livestock at that time. Canned milk is marvelous for fattening a hog, and during lambing or calving season I often supplement our young farm animals' meals with the bottled product, once they've gotten their initial dose of colostrum. However, canned milk should never be the critters' complete diet, because cooking destroys some of the dairy product's nutritive value.

     

    THE PROOF'S IN THE PUDDING

     

    You can use processed milk in many of the same ways you'd use the fresh liquid. (It measures the same, too.) However, there are a few uses that the bottled treasure isn't so good for. When pressure canned, milk acquires a tawny hue that'll tint light-colored foods such as some gravies . . . and though this trait doesn't bother me, other folks might find it objectionable. Another persnickety problem is that—straight from the bottle—the milk has a caramel-like, cooked taste. And canned milk positively shouldn't be used for making cheeses or rennet desserts, because you won't be able to clabber the juice into curds.

     

    Around my house, many a stored receptacle gets emptied when the family clamors for caramelly pudding. You might want to serve up the following treat to your own brood for some good eating.

     

    CARAMELLY PUDDING

     

    1-1/2 cups of sugar

    1/3 cup of cornstarch

    1 teaspoon of salt

    1 quart of home-canned milk

    1 teaspoon of vanilla

     

    This is our favorite family dessert. To make it, blend the dry ingredients in a large saucepan and slowly beat in the milk. When all the fixings are moist, place the pan over medium heat until the contents come to a boil, stirring all the while to prevent the pudding from sticking as it thickens. Let the dessert simmer a moment, then remove it from the heat and stir in the vanilla. Served hot or cold, this recipe will furnish generous helpings to four people.

     

    Canning milk isn't everyone's cup of tea . . . but for those of us who prefer to drink the wholesome product of our own animals—at times when the critters have no fresh milk available—canning is the easy, economical answer.

  6. :cheer: CONGRADULATIONS DARLENE!!! We've had bees for years and I remember our 1st robbery. I felt so proud and satisfied with the harvest. I couldn't believe how much honey came from one super. We had a friend who had a 3 frame spinner that spun out the honey. Did you do that? Spin your honey out of the comb? It saves your foundation for the next honey flow.

     

    Is there a Bee Club near you? Where in GA do you live?

     

    Don't throw any thing away that comes from your hive. Save the propolus, and wax for making soap and lip balms and lotions. I use it all.

     

    I'm glad you have support in helping you. Where do you get your suppies from? There is a good catalog we use here in eastern AL called Brushy Mountain Bee Farm. Their in Moravian Falls, NC. www.brushymountainbeefarm.com They have the best prices and service we have found. Plus when you get a cat., there is a calendar of what to do when that is helpful.

     

    I have a good easy recipe for spun honey if you like. Spun honey is so expensive in the health food stores. It's nice to know we can make it at home.

     

    Have Fun.

  7. Hello Friends, I know we've never met, but some of y'all feel like friends. I wanted to post my 100th post in this forum to say "THANK YOU"!!!! Thank you for all the time and wisdom you have shared with how many thousands of people. I think that this web-site is saving a time gone past where women shared everyday with each other as they visited each other, sharing recipes, how to, wisdom, sewing tips, all kinds of information I can't even begin to share here.

     

    I especially have benifited from MrsSurvival personally as it has kept me in the right mind set for life and survival.

     

    I first joined MrsSurvival in 1998, moved, fell away, then came back. That's why this is only my 100th post. I want so bad to be a honored family member. I'll get there one day. I read more than I post. Anyway, I just wanted to tell every one that reads this that I love each and every one of you and yes, I pray for my MrsSurvival family. Thank you for all that you've given me. I just hope I can return and share what I've learned in life as well.

     

    Right now, I'm working on getting my advicar. I'll get it.......

     

     

    Loving you my cyber space family, :bighug2:

     

    cleanheart :bouquet:

  8. Hey Rita, :wave:

     

    :canning: YOU MUST PRESSURE CAN THESE!!!

    My home is Charleston, SC and I grew up with my grandmama,mama and aunts all canning boiled peanut to sell and give to friends. Here is the recipe. ENJOY!!!!

     

    Prepare peanuts and brine to same as you do for boiling for immediate use. Pack peanuts into jars to within one-half inch of the top, using equal weights of peanuts and hot brine (212 F). Partically submerge containers in upright positions in boiling water for ten minutes. Seal while hot and process 45 minutes at ten pounds pressure. Cool containers in water, label, and store in away from heat.

     

    ENJOY!!!!

     

    cleanheart

  9. Good Morning Violet, :wave:

     

    Thanks for your good tips and insight. I didn't include sterilizing the jars, I just took for granted that folks know to sterilize the jars before they put food in them. I don't boil my jars for sterilization. I put them in a 200 degree oven after washing them, first thing before I start cooking the food or jelly. They stay in the oven probably and hour or so until I am ready to pull one out to fill. I love this method my aunt showed me. I have no mess with the water and I know for sure the jars are sterile.

     

    cleanheart

  10. Oh, sure "snapshotmiki" I'll be glad to. Here it is:

     

    KUTZU BLOSSOM JELLY

     

    4 cups blossoms DO NOT DOUBLE RECIPE!! Everytime I've tried,it didn't turn out and I had syrup.

    4 cups boiling water

    1 tablespoon lemon juice

    1 pkg. pectin

    5 cups sugar

    4-6 half pints

     

    1. Measure then wash blossoms in colander - gently.

    2. Put blossoms in large bowl or 1/2 gal. pitcher.

    3. Pour 4 cups of boiling water and refirgerate 8 hrs. or overnight.

    4. Strain liquid and discard blossoms. Liquid will be grayish in color.

    5. Pour liquid in a med. pot. Add lemon juice and pectin. Bring to a full rolling boil over high heat. Stirring constantly.

    6. Stir in sugar and return to a rolling boil for 1 min. If you add a 1/2 t. of butter it won't boil up so much.

    7. Remove from heat and skim foam off.

    8. Quickly por liquid into hot jars.

    9. Process in boling bath for 5 mins.

     

    I use scissors when gathering blossoms. They are hard to "pull" off the vine. When you add the lemon juice, the gray liquid turns a bright purple color. If the jelly doesn't thicken properly, you can still use it as syrup for pancakes.

     

    Hope everything turns out good. ENJOY!!!

     

    cleanheart

  11. I'm too top heavy there to make my own bra. I am making my own pads though. If interested, go to www.ladyrinth.net or www. clothpads.org or www.hillbillyhousewife.com then homemade Sanitary pads. or www.hagrag.com Hope this helps.

     

    cleanheart :bouquet:

  12. Hey Everybody!! :wave:

     

    Living here in AL, we have soooo much Kutzu on our property, and it's blooming, that I'm making Kutzu Blossom Jelly. It's the color of grape jelly and tastes like it as well. Also, we eat the tender leaves like spinach. It's very goood and it taste like green beans. Also I make baskets out of the vines, and paper out of the tough leaves, and make nice greeting cards out of it. Kutzu also makes a nice soap.

     

    But today, I'm making Kutzu Blossom Jelly.

     

     

    cleanheart

     

     

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