202 eggs in the freezer

[Kim_NC]

I almost forgot you had posted that Garlic Jelly recipe, Miss Prissy, until seeing this post. So, I 'ran over there' to your blog to get it. Thanks for sharing.

While there I read your story about shopping for extract, and your exchange with the couple in the grocery store. How funny! "Food-stupid"... what a perfect term .....I loved it. I'm always trying to come up with something that describes people's inability to recognize and/or appreciate real food. Now I have a proper term.

 

[HenPen]

Quote:
I have never canned anything,when it comes to supplies what do I need and where do I get it?

 

[MissPrissy]

First, check out the free information available at your local county extension agency through the USDA. Next go to the Library and look for basic canning 101 books. Next read through the canning thread here on BYC. Buy a Ball Blue book.

For fruits and other high acid foods water bath canning is easy and any deep pot will do. For low acid foods, veggies and meat, you will need a pressure canner.

I don't give out instructions. I leave that to the books and USDA.

Improper handling and canning of foods can lead to spoilage and food poisoning that can be fatal.

Start with jams and jelly and move forward as you gain skill and become comfortable with the processes.

 

[HenPen]

Quote:
Thanks,I had no clue where to begin...now I do!!

 

[NurseNettie]

Pickles are also a good starter food to can, since it's an acid food that can be water - bath canned. Miss Prissy has great advice-- read as much as you can, and the Ball Blue Book is a GREAT resource!!!

Quote:
I have never canned anything,when it comes to supplies what do I need and where do I get it?

 

[MissPrissy]

Yes, I forgot pickles! Thanks, NN. I did a tiny batch of dills last week and can't wait to open a jar.

 

[prairiegirl]

MissPrissy, you've been busy. That's a lot of eggs. Isn't a great feeling knowing you have them stored for future use?

 

[yotetrapper]

While I can anything and everything, I have never in the 16 years I've canned been able to master dill pickles. They always turn out limp. Is it possible to get a Vlassic style crunch in homemade pickles?

 

[MissPrissy]

Yote, that kind of pickle is refrigerated from start to finish. Some of their pickles aren't shelf safe. Some old fashion pickle recipes require pickling lime for a crisp pickle. Some years I have good luck and other's I don't. I don't have any secrets.

 

[PineappleMama]

Quote:
Exactly. Her blog is addictive.

It's our first time having hens, The Great Egg Watch begins mid-late June (when they'll be 16 weeks) and the kids are egg-cited. We're going to be trying home schooling over the summer to see if our household can adjust to it and if the kids do well. I've been thinking of projects we can do, mostly general knowledge things... the three I've got so far are Sewing - Take two bandanas, sew them together, stuff to make a pillow. VERY basic. and the second is Canning which I figure we'll start small with a batch of freezer jelly. Then there's Soapmaking. The cold way, small batch, using a pringles can for a mold. ANYWHO, didn't mean to hijack there, point of that was than now I've got a couple other idears so thank you for that! I have garlic planted and growing as we speak and so this will be something we can do from our own garden. Very cool!