Add to Favorites Makes 7 quarts 14 pounds of tomatoes run through a strainer (weigh them before straining) 1 cup of olive oil …
Read MoreAdd to Favorites By Janice Cole, Minnesota After a winter that started with an Arctic blast bringing half a foot of snow and plunging temperatures that remained below freezing for endless weeks, …
Read MoreThe summer of 2002 was the first time I encountered White Muscle Disease in our flock of purebred Icelandic sheep. It affected two ewes I had purchased bred in late winter. We were hit had in early June here in Michigan with severely hot and humid weather.
Read MoreAdd to Favorites By Gail Damerow Whether you are a veteran home canner, or have just begun taking your first tentative steps into preserving your own homegrown food, you already know …
Read MoreAdd to Favorites By Rita Heikenfeld and Erin Phillips – Remember when buying vinegar meant choosing between distilled, clear grain vinegar, cider, and a few choices of red and white …
Read MoreAdd to Favorites By Anne Hart Lieb, Ohio — Storing salad greens has been an issue for many gardeners, because green leafy vegetables normally do not respond well to canning, drying, …
Read MoreAdd to Favorites By Jerry Hourigan I watch the Food Network channel a lot and I have yet to see my old buddies Alton, Ina, Paula or Rachael ever add …
Read MoreAdd to Favorites By Beth Kramer – A wise homemaker clued me in to the success of pickles — your water source. The minerals in water can interfere with the pickling …
Read MoreProbiotics are a very natural and very gentle health boost for your chickens. They supply an amazing array of system-supportive beneficial bacteria.
Read MorePreserving vegetables by adding salt and setting them aside a few days to ferment is part of our family tradition.
Read MoreAdd to Favorites I should have made shirts declaring, I survived 2009. If I said that food preservation methods saved us, would you believe me? How many of us don’t …
Read MoreAdd to Favorites It’s the Big Evil in canning. Botulism causes paralysis, death, and long-term rehabilitation for survivors. But understanding how botulism forms, and how to prevent it, keeps you …
Read More