Canning and Home preserving

[Sally PB]

I have been making kombucha for a year now. My last batch tasted moldy has that ever happened to you??

No, never. I wonder what happened?

Did you see any mold?

 

[Scooter1A]

When canning rabbit I can fit a whole rabbit in one quart jar. I do not can rib meat so it's basically 4 legs and tenderloin. It would feed 3 hungry people. I have smoked the rabbit first and canned. I just did 3 rabbits packed raw with chicken stock. I love canning venison. BTW the rabbit is pressure canned at 10-12 psi for 75 minutes for a quart. Beautiful.

 

[SmiYa0126]

I have been making kombucha for a year now. My last batch tasted moldy has that ever happened to you??

Check your mother, is she firm? Do you see any variation in color? Mushiness?

 

[Happy hen lover]

Check your mother, is she firm? Do you see any variation in color? Mushiness?

Yes the new level is very pale compared to other ones. I'll check it's firmness, if mushy should I replace it?

 

[Happy hen lover]

No, never. I wonder what happened?

Did you see any mold?

No nothing moldy. I dumped out that liquid and started over.

 

[Sally PB]

The new, top layer on my scoby is always lighter than the older layers. Sometimes I'll see white "scum" forming on the edges. I think it's kahm yeast, but I'm not certain.

I've read that pink or orange mold is the "throw it all out and start over" stuff. I've never (knock on wood) gotten that.

 

[Happy hen lover]

The new, top layer on my scoby is always lighter than the older layers. Sometimes I'll see white "scum" forming on the edges. I think it's kahm yeast, but I'm not certain.

I've read that pink or orange mold is the "throw it all out and start over" stuff. I've never (knock on wood) gotten that.

Me either the white for sure and brown from tea but no other color.