Pennsylvania!! Unite!!

[AnneInTheBurbs]

Yes, we will figure out how to get more CCL pullets out to your area.

Definitely have one Rhodebar cockerel. I have one Blue Copper Maran, so pretty. Are they sexable at this age (6 weeks)? Looks like a pullet, but I'm pretty ignorant here.

 

[dheltzel]

Definitely have one Rhodebar cockerel. I have one Blue Copper Maran, so pretty. Are they sexable at this age (6 weeks)? Looks like a pullet, but I'm pretty ignorant here.

Most of the time, single combed breeds can be sexed at 6 weeks by comb size. I have been off a few times at that age. With Copper Marans, the males show a lot more copper by 6 weeks also, but you really need a group of siblings to make either of those certainties. You could post some pics of the head and neck if you want a second opinion.

 

[emorems0]

There are some canning pros here, right? I need some advice. I made salsa this year using this recipe http://www.food.com/recipe/wonderful-salsa-9272 and it was really good - although I did make a few changes in the spices and added some lime juice. I processed my pints for 10 minutes just like the recipe instructed. Assuming that diced/pureed tomatoes would be similar because I'm basically just leaving out the peppers and spices, I treated them the same and processed the quarts for about 15 or 20 minutes to account for the bigger jars. NOW, I'm looking at instructions for tomatoes and I'm seeing that quarts need to be processed for 40 minutes! Why would plain tomatoes need to be processed so much longer than tomatoes with peppers and spices? I don't get it and I really don't want to reprocess all of my quarts of tomatoes. I probably will need to anyway because I didn't add the two Tbsp of lemon juice to each jar either, I thought I remembered that tomatoes were acidic enough on their own, but apparently I was wrong about that too.

 

[Kramerfamilyof4]

So, hubs called over to me this morning as I was getting the kids ready for school, "hey, put your shoes on... one of your turkeys are checking out the woods out back." As I put my shoes on he says "too late, it's in the woods." I run over to look and I see movement heading up the hill in the woods but I can't see it very clearly, it is already too far in. I look over to the turkey pen and all 4 of our turkeys are in the pen where they belong (okay, one was in the chicken run, but they all were accounted for). So we decided it was a wild turkey and went on with our day.

Later hubs commented that it was strange because it was lighter brown like our turkeys instead of dark brown like a wild turkey. I didn't see it before it was all the way in the woods but he said it looked just like our bourbon reds. It dawned on me that maybe it WAS one of ours, the one that disappeared a several months ago. It was strange because it had just disappeared, there weren't any feather piles or anything like it had been attacked and I thought maybe it had gone into the woods so I watched for it for days afterwards but never found any trace of it. Is it possible for a turkey to go rouge in the woods for months and months and survive? Is there any chance I could somehow get it back from the wild if it is, in fact, our missing turkey? I'm tempted to post a picture on my neighborhood FB group like a missing dog post, lol.

Yes! Turkeys will leave and mill about. He probably heard your other ones and wanted to investigate!

 

[Kramerfamilyof4]

There are some canning pros here, right? I need some advice. I made salsa this year using this recipe http://www.food.com/recipe/wonderful-salsa-9272 and it was really good - although I did make a few changes in the spices and added some lime juice. I processed my pints for 10 minutes just like the recipe instructed. Assuming that diced/pureed tomatoes would be similar because I'm basically just leaving out the peppers and spices, I treated them the same and processed the quarts for about 15 or 20 minutes to account for the bigger jars. NOW, I'm looking at instructions for tomatoes and I'm seeing that quarts need to be processed for 40 minutes! Why would plain tomatoes need to be processed so much longer than tomatoes with peppers and spices? I don't get it and I really don't want to reprocess all of my quarts of tomatoes. I probably will need to anyway because I didn't add the two Tbsp of lemon juice to each jar either, I thought I remembered that tomatoes were acidic enough on their own, but apparently I was wrong about that too.

20 minutes is all they need in a hot water bath. Thats all I do. My grandmother taught me how to can tomatoes and never put lemon juice in there. They are acidic enough. Same for pickling.

 

[TillyPeeps]

Just want to say Hi to everyone from central PA. I have read through this thread and learned a lot, even though we don't have our chicken yet. DH is working on our coop right now. Hopefully we will have it ready by spring. I think that chicken math already got us, so our planed coop size changes from 3x3 to 4x4 to 4x8 to 4x12 with a 10x30 covered run. You may think that we will get at least 12 chicks. No, the start number will still be 4. They will be our family pets, so we plan to spoil them.

If any one will have pullets available next spring near Altoona - State College area, please let me know. I do love some of dheltzel's breeds (Rhodebars, legbars,black sex links), but sadly she is so far from us. It's lucky that Myers Poultry Farm at South Fork has California greys and Easter Eggers that I really want, but I'm still interested in more good brown or blue egg layers.

As some of you probably already noticed, I'm a foreigner. So please forgive my poor English. I'm very excited to see so many chicken owners here and would like to say hi.

 

[emorems0]

Yes! Turkeys will leave and mill about. He probably heard your other ones and wanted to investigate!

It's been gone for 3 months though... I'm not sure if we'll even see it again because we didn't see it at all for the 3 months it was gone. If it does come back to the yard again, how do you suppose we get it to stay? Or catch it in the first place? lol.

This morning I came out and our Thanksgiving girls were down by the woodline! I yelled 'hey turkeys, get away from the woods' and they came running right up to me because they knew it was time for breakfast. I'm not sure our feral friend will remember that mama provides an easy bowl of food.

 

[OneMountainAcres]

Just want to say Hi to everyone from central PA. I have read through this thread and learned a lot, even though we don't have our chicken yet. DH is working on our coop right now. Hopefully we will have it ready by spring. I think that chicken math already got us, so our planed coop size changes from 3x3 to 4x4 to 4x8 to 4x12 with a 10x30 covered run. You may think that we will get at least 12 chicks. No, the start number will still be 4. They will be our family pets, so we plan to spoil them.

If any one will have pullets available next spring near Altoona - State College area, please let me know. I do love some of dheltzel's breeds (Rhodebars, legbars,black sex links), but sadly she is so far from us. It's lucky that Myers Poultry Farm at South Fork has California greys and Easter Eggers that I really want, but I'm still interested in more good brown or blue egg layers. 

As some of you probably already noticed, I'm a foreigner. So please forgive my poor English. I'm very excited to see so many chicken owners here and would like to say hi.

Hi and welcome! Nice to see someone else near me I'm in Patton, PA about a half hour north of Altoona. In the spring, I should have rhodebars, legbars, ameraucanas, Marans, and MAYBE silver penciled rocks. Bourbon red turkeys too lol. My legbars, Marans, and rhodebars are actually from dheltzel's stock. Beautiful birds

 

[dheltzel]

Just want to say Hi to everyone from central PA. I have read through this thread and learned a lot, even though we don't have our chicken yet. DH is working on our coop right now. Hopefully we will have it ready by spring. I think that chicken math already got us, so our planed coop size changes from 3x3 to 4x4 to 4x8 to 4x12 with a 10x30 covered run. You may think that we will get at least 12 chicks. No, the start number will still be 4. They will be our family pets, so we plan to spoil them.

If any one will have pullets available next spring near Altoona - State College area, please let me know. I do love some of dheltzel's breeds (Rhodebars, legbars,black sex links), but sadly she is so far from us. It's lucky that Myers Poultry Farm at South Fork has California greys and Easter Eggers that I really want, but I'm still interested in more good brown or blue egg layers.

As some of you probably already noticed, I'm a foreigner. So please forgive my poor English. I'm very excited to see so many chicken owners here and would like to say hi.

Thanks for the recognition. BTW, I expect to have pure California Greys next spring also. I have relatives in the Altoona area, but don't get out there often. Auroradream may be close to you and (hopefully) will be supplying the local demand for Legbars, Rhodebars, and Copper Marans.

LOL, turns out she's even faster at responding to posts than I am . . .

 

[Chaos18]

Just want to say Hi to everyone from central PA. I have read through this thread and learned a lot, even though we don't have our chicken yet. DH is working on our coop right now. Hopefully we will have it ready by spring. I think that chicken math already got us, so our planed coop size changes from 3x3 to 4x4 to 4x8 to 4x12 with a 10x30 covered run. You may think that we will get at least 12 chicks. No, the start number will still be 4. They will be our family pets, so we plan to spoil them.

If any one will have pullets available next spring near Altoona - State College area, please let me know. I do love some of dheltzel's breeds (Rhodebars, legbars,black sex links), but sadly she is so far from us. It's lucky that Myers Poultry Farm at South Fork has California greys and Easter Eggers that I really want, but I'm still interested in more good brown or blue egg layers.

As some of you probably already noticed, I'm a foreigner. So please forgive my poor English. I'm very excited to see so many chicken owners here and would like to say hi.

Welcome to the fun fest. If you don't mind me asking what's your country of origin? I'm located over north of Pittsburgh but should have brown and blue egg layers in the spring.