Melba's Jammin' wrote:
> In article
> >,
> "Dan L." > wrote:
>
>> In article >,
>> Melba's Jammin' > wrote:
>>> (Check that business about thinking Fruit Fresh is the same as ascorbic
>>> acid; I don't think so.)
>> I will look that up. Still can't find where I read that fruit fresh for
>> citric acid. I have purchased four books on canning - more reading
>> needed.
>
> Check out the USDA canning guide; I believe you'll wind up at the
> National Center for Home Food Preservation (NCHFP) site, housed at the U
> of Georgia: http://www.uga.edu/nchfp. The U of GA food science
> folks published the 5th edition of So Easy to Preserve about 3 years
> ago. You might also consider contacting your state university's
> extension service to see what they might have about Michigan-specific
> canning information. I found this:
> <http://www.med.umich.edu/pfans/docs/tip-2009/foodchoices-0109.pdf>
> and this from MSU's extension service page:
> <http://www.msue.msu.edu/portal/defau...8&page_id=2572
> 0&msue_portal_id=25643>
>
>> I am not one to jump into things without thought or study. I have
>> purchased these books on canning five months ago. I hope my mind is
>> not failing me in my old age and hope my tomato sauce is ok.
>
> If you'll be at least simmering it for at least 15 minutes, you'll be
> fine.
>
>>> I grew up on a farm, Dan. Be careful in the chicken yard ‹ you don't
>>> want to be dropping your chewing gum there, thinking you'll just pick it
>>> up and dust it off. "-)
>> My first at that also. I got my first eggs two weeks ago. The hard part
>> is going to be the butchering.
>
> Rule #1 about raising livestock: Don't name the critters. It's easier
> if you have to butcher a chicken than if you're having to kill good ol'
> Henrietta

Or do what we did with the goats, the kids were named Barbecue and
Sausage. <G> Ended up selling the two little bucks to another breeder
for more than I thought they were worth.