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Quote: Then refridgerator pickles it is. For the rest, I will stick with fermenting, as bad batches let you know by sight and smell that they have gone off. None of the silent deadly stuff for us

Quote: Canning and hot water bathing are no nos for me. I lacto ferment the traditional way. Good probiotics are added, no nutriton is lost, and things like sauerkraut last for over a year when properly stored. Botulism only happens when heat has been used. You really don't want me to get...

You said that those of us where hurtinting the dairy farmers egg sales.....How? Huh? I am not talking about Ohio. I am talking about our specific area. And our Raw dairy provider. He has lost many customers due to these "new" prices. Read the thread

Quote: I've actually been pondering that. I lacto ferment veges and fruit all the time, so I am going to look into a cold brine egg solution. Naturally, you would not be making up tons to keep in the cupboard. I wil get back with you, after I puzzle over it with my fellow traditional foodies.

Quote: Canning and hot water bathing are no nos for me. I lacto ferment the traditional way. Good probiotics are added, no nutriton is lost, and things like sauerkraut last for over a year when properly stored. Botulism only happens when heat has been used.

Quote: Yes I would, and I could point you to dozens of families up here that do. Feed prices, no matter how you cut it, even for the farmers who get the discount, require the higher price. The grocery stores sell their "free range" ones for almost $5 a dozen up here. The feed store sells...

Well, we did sell through them at the end of the week. We have found that we do best selling to those with food allergies, as we do not feed corn and soy to our hens. It makes a big difference to those individuals who thought they were allergic to eggs, only to find out for a fact, that it was...

Quote: Seriously would you pay $4.00 a dozen?? I started selling mine at work for 1.50 then one of my customers said I should sell them for 2.00 so thats what I sell at. I live in the Amish commutity and they all sell their eggs for between 1.50 to 2.00 a dozen. I'm starting to track...

Quote: For commercial feed, which is what most people use, its about $18 for 50 pounds. We buy a special barley/fishmeal mix, that is all local, and its $28 for 80 pounds. Comes out to 8 cents per pound more then commercial non organic.

Quote: "Organic Free range" eggs are $5.50 a dozen up here, so its not a stretch for us to make even at $4 per dozen. We feed all local, non certified organic feed, plus allow full free ranging all spring, summer and fall.

Things is, everyone sold eggs for 4-5 dollars a dozen, up until a few months ago. Feed prices have gone up since then, so it puzzles me to no end, why anyone would lower the egg prices. Even our feed store can't take our eggs to sell. They are being undercut as well.

Quote: Same here actually. People here would be eggless before they would pay $4. Maybe the market is a lot different there, but that's why I hatch most instead of selling. We are going to start hatching and selling fertile eggs as soon as spring arrives. Hatching chicks in below zero weather...

Quote: No profit here. We live in Alaska, so we are just paying for food. And I mean "wrong" in a silly way.

Its the city people that are doing it!! We live in Alaska, so things are a bit different up here.....

We are getting on average, 20 eggs per day, but in the last few months, a few others have started selling eggs, and seriously undercutting the price. We have to sell eggs for $4 per dozen, just to make cost, but all these "new sellers" are charging $2!!! Its seriously hurting our dairy...