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Pigs aren't that bad. I raised 2-4 every year from the time I was 10 till I graduated high school. They're kinda like chickens, just don't keep em cooped up(just a decent size pen will do), and there's really no smell. SOMETIMES. A couple years ago my Dad picked up 3 4-H hogs that didn't...

I've had the same issues (55 layers, half 1.25 yrs old and half 8 months old, getting at most 13 eggs/day, mostly 7-8) and checked for several issues Bee mentioned a while back. Rats - Nope Lice/Mites - found some bugs around a few vents, not all, dusted them with charcoal/wood ash. We'll see...

Recipe Please!!! Edited to say AWWWWW, I got ahead of myself asking for a recipe before I finished reading the post.

Thanks. Now I know more what to look for. Forgot to tell you that they're both Foodsaver Brand.

Hard to say since we've only tried one brand, but we have a foodsaver and my parents have one. We have no complaints other than it gets too hot and really slows the process down when you have a lot to do. Ours also has the drip tray for when juices get sucked up so there's not a mess. But...

We've done vacuum sealing many times, and it's a pretty big pain because of the amount of juice it tries to suck out of the bag. Once the juice makes it into the sealing area, it's hard to get a good seal. If you don't mind not having a perfect(or near perfect) vacuum, you can stop the pump...

We tried to this year. Started with 52 CX that were butchered in mid-May. Split the order with the in-laws, sold 1. We also butchered an extra 10 cockerels. So, 25 CX +10 extras = we're almost out of chicken. Without a steer or hog in the freezer, we'll eat 1 to 1.5 chickens/week. There's...

Quote: That was funny, until I got home. I kid you not, for the first time, we had an Ancona on the roof of the house. If I start finding eggs up there, I'm blaming you.

Are your Anconas extremely noisy? Ours are constantly chattering at full volume and I've almost butchered them more than once because they like to get in the shop with me and never stop. The others have a little chatter and clucking, but the Anconas are just about unbearable.

Quote: I like to let them cool to room temp or fridge temp after boiling. Then just use some hot water out of the tap to set them in for 30-60 seconds. This'll cause them to sweat a little between the lining and the egg so that it's normally very easy to peel. Of course, there is an...

TW, from everything I've read on the Heritage Thread, 20wks is about right for butchering All we've done is vaccuum seal, or zip lock, our chickens and rest them over night in the fridge, then they go in the freezer. All birds have been either CX or 25wo cockerels. We've never had a...

Quote: Forgot to mention that they have excellent sales every 3-6 months. Somewhere between 45% and 60% if I remember correctly. Best deal is on 12dz wide+12 doz regular. Pretty big chunk all at once, but that's likely all the lids you'll ever need unless you're a canning machine. We're...

Yeah, if you're selling them it doesn't make sense. I was just thinking if you're having any trouble with current metal lids because of high acidity, the Tattlers would do you good. Their value comes by being able to reuse them as well. No offense, but if you told me the deposit was only...

Quote: Maybe those peppers and squash just didn't look good compared to their ff. lol I am going to start using two buckets today. I go through one too fast anymore. Every time I turn around I am out of ff! Well I guess I'll have to wait until the bucket I made this morning gets done cooking so...