Michigan Thread - all are welcome!

[RTFchickens]

Does anyone here have pekin ducks? I'd love some info! We have a public pond behind our house that might suit it well.

 

[Candy442]

Morning everyone!
Just sitting here drinking my coffee and listening to my big roo teach my bantam roo to crow. First a big, full cock-a-doodle-do, then this tiny little awk a awk ooo.
What a way to start the day.

Morning!

that is just precious. I have a cockerel that still "peeps" at 18 weeks??? maybe I should have yours train mine? although the banty's awk a awk ooo would be preferable for him to learn

 

[NovaAman]

Aw, Opa... Why do you have to be so far away! Why do I have to not have enough room/coops!

I am actually going to be working on the meaties coop here pretty soon. I want start the meat birds so they'll be ready for Oct processing and in the freezer they'll go. Going to do 15 birds only. Last year I did 10, shared with family and friends. By oct I should have a deep chest freezer in the garage.

Thanks for the imput on the Presto. I was actually just on the canning forum... Highland Canning... and WOW. I am going to definitly do some serious learning before making my purchase, or find someone close by who'd be willing to take me on a canning tour. LOL. I am not from Missouri, but I am a show me type of person. Heck, I couldn't figure out half the stuff on the jeep by written direction, but was able to follow those youtube videos perfectly.

 

[snowflake]

LOVE the blue!! really good pics of him diving in

Nova congrats on the jam success , canning is fun

 

[Amy PT]

I got to watch our d'uccle lay her 6th egg today. She's laying in the run still. She dug a hole big enough for her whole body. Then her silkie friend came and sat next to her, cleaning the yogurt off of her face. Two little trills, two little pushes, and then a little egg.
Sweet.

 

[RTFchickens]

Nova, I'm no pro canner, but I've done multiple batches of fruit, soup, and meat. You are welcome to come observe if you would like. I'm in Allendale (not far from holland) till Thursday this week, then up north to our other house in Baldwin. Back in Allendale again the following Monday.
Let me know if you would like to see it. I have plenty of blueberries in freezer just waiting to be canned.

 

[NovaAman]

Might take you up on that. Are you pressure canning anything? I'd like to see "THAT".

 

[gladahmae]

Came home from camping to find that one of my new pullets we picked up a month ago laid her first egg!

Hopefully the other 5 won't be far behind and I'll get a few more eggs than I have been.

Opa, those orps sure are pretty! I have absolutely no space for more chickens (especially bantams) but I'm sure SOMEONE will take them!

 

[RTFchickens]

Gladahmae, do you know how old your pullets pol was?
I have 14 week isa browns. My brother got some isa browns from a teacher who hatched eggs in her classroom. We are not quite sure how old his are, but at 4 weeks looked identical to mine. We are new to chickens, and didnt expect eggs for at least another month or so...
Nova, I usually don't do "jam" in pressure canner, but I easily could! It would go faster!
Do you have children? We live near a park.

 

[preciouskitty]

Gladahmae, do you know how old your pullets pol was?
I have 14 week isa browns. My brother got some isa browns from a teacher who hatched eggs in her classroom. We are not quite sure how old his are, but at 4 weeks looked identical to mine. We are new to chickens, and didnt expect eggs for at least another month or so...
Nova, I usually don't do "jam" in pressure canner, but I easily could! It would go faster!
Do you have children? We live near a park.

Actually, I think that jam in a pressure canner would take way longer. We water bath for only 10 mins & with a PC you need to vent for 10 mins alone, then get up to pressure, then do the processing time, then wait for psi to go back to zero.

I have never seen any recipe that uses a PC for preserves; always water baths. Might want to see if you can find any recipes/directions for preserves to make sure they would not be compromised by the higher temps of pressure canning.

Could be wrong, cuz I am no expert either