Member Grampa-J
MemberForum Replies Created
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That sounds good!
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Looks like you are doing great. Key piece is supporting the weight of the squash and watermelon while allowing them to expand. Looks like you are using nylons which work great.
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I used one as a kid. Think it was a maytag. It worked great. When coming back from fishing in the river my clothes were so mud packed my mom would not let me put them in the regular washer. I wish we would have kept it. I tried finding one several years ago with no luck
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Apricot butter, sauces, glazes, wine, pie filling, extracts, liqueurs. Can even start a rumtopf for the in season fruit to bring you holiday toppings. With Canning whole & sliced as well as drying will let you kick the can down the road to further covert to other forms when the weather gets cold and you have more time.
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Awesome.
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Mikey at Hills Mill on YouTube has videos on electroculture. Seems to work. Looking into it myself to try.
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Fantastic! Thanks!
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Usually ferment it with onion and caraway seed. Try cooking it up with apples and smoked sausage. I usually use kielbasa. It’s easy to throw in the crockpot if you don’t want to stand over the skillet.
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Love the meme!
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rbst is an artificial growth hormone that is used to increase milk production.
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Thanks. Have to show this one to Nancy. We love Brussel sprouts. Dogs wiped them out this year. Usually look forward to that first frost when they sweeten up.
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That sounds really good.
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Fantastic. Thanks for the references.
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Lol
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If you have freezer space and more tomato’s than you know what to do with, wash them and pop them into the freezer in bags. I ran an experiment and put 20lbs in plastic grocery bags in the freezer for about a year and a half. It did not pick up any freezer taste. When starting to thaw the skins come off easier than blanching. The issue for me was that about 1/2 way through they started thawing too much to core. I just tugged on the stem end and snipped with scissors. Processed half peeling and the other half without peeling. The batch without peeling I ran through the blender. We have a ninja. It was not strong enough to pulverize the seeds but took care of most of the peels. Ran through a sauce master from there to remove the seeds and unprocessed peels. I usually make a neutral sauce that can be flexible to convert to pasta sauce, ketchup, etc. later. The sauce with the ground peels had better flavor and was a little thicker sooner. If you do your primary cookdown in something like a Nesco roaster you will not have to babysit as much and will buy you time to do other things while making the sauce. Freezing will let you kick the can down the road a bit and plan processing when the weather is bad or time will free up later. Sorry for the dissertation. Working on developing processes, etc. for busy homesteaders.