The onions just came in the mail today. We've got a couple different varieties that we ordered. I'll set these aside for now until Papa is ready for 'em.
Monday, February 14, 2011
Tuesday, October 12, 2010
Every wondered why certain canning instructions will say to allow the water to come up to have the size of the pint jar and then add the rest of the water to cover once the jars are in? I have just figured it out...it's because without the water level being low enough, you'll have a real hard time with those jars not bobbing while you're trying to put them in there. Whew! Consider it a lesson learned :-)
Monday, September 27, 2010
Saturday, September 18, 2010
We're getting ready for canning. I am running this cans (minus the lids) through the dishwasher one time, for a quick rinse and sterilization. These cans and lids are brand new so only a light but thorough cleaning are needed. So here's to some canning prep work!
Thursday, September 16, 2010
A: There are three the things that make a difference in the eggs that you would get at the store and the eggs that you'd get from home. The first is: just holding the "homegrown" egg, you will notice the difference. The homegrown egg feels more dense where as the one from the store (even if it's larger) feels lighter. Secondly, when you crack open your first fresh egg, you will notice a more intense orange color than then the ones that you would get in the store. The egg yolks from the store are more yellow, where these are more "orange". Third is the freshness, you can taste the difference!
