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- Jun 2, 2011
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I will try out cantaloupe. If I get one, maybe Cape can deep fry it.
Apocalypse party at Dave’s!Not much into manifestos, but I will confess to stockpiling dried foods, and supplementing with a bit of canning for meats.
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A big muley buck will go 200 pounds. If I saw a squirrel that big, I'd be suspecting radioactive isotopes in the water.Why - what you got? Your deer aren't much bigger than our grey squirrels...
Why - what you got? Your deer aren't much bigger than our grey squirrels...
A big muley buck will go 200 pounds. If I saw a squirrel that big, I'd be suspecting radioactive isotopes in the water.
The PNW doesn't do mules, they do tiny coastal deer, and you need a few of them to put together a good dinner
The last knucklehead that said something stupid then claimed it was sarcasm got publicly reamed...
Once upon a time I had a single jar canner for the microwave It was a way to “pressure can”, and I made a zucchini bread. So I think you could jar your batter, leaving plenty of room for rising and use a hot water bath. Or at least be pointed in a better direction. That bread from Amazon must have been pricey!Ok, question for the massholes.
I love B&M brown bread in the can. Pretty hard to find out west, but I did just order some from Amazon. I'm kinda a DIY guy. Googled the recipe, but everything I found was for steaming it on the stovetop or the oven.
I want to make this in a jar, using standard canning practices, for long term storage. B&M obviously does it, anybody have a recipe or instructions?
Apparently there's a "brewery" at Kalon Farm out in the Bolton Flats on 117, just across the Nashua River from the 110 intersection.
Anyone been brave enough to stop in there?
Actually, not too bad, 26.64 for a case of 12, so a bit over $2 a can.Once upon a time I had a single jar canner for the microwave It was a way to “pressure can”, and I made a zucchini bread. So I think you could jar your batter, leaving plenty of room for rising and use a hot water bath. Or at least be pointed in a better direction. That bread from Amazon must have been pricey!
I don’t think you need very loose, just enough to let pressure escape similar to canning tomatoes then tighten them down.Actually, not too bad, 26.64 for a case of 12, so a bit over $2 a can.
I have tried cakes and muffin mixes in a jar, cooked in oven uncapped, then put the lids on as soon as they came out. Unfortunately, they didn't last much beyond a month or two. I'm wondering about doing it in the canner with lids very loose.
Yeah, all the recipes I've looked up specified steam, to soften the cornmeal. So I was thinking loose lids more for steam ingress, than pressure release.I don’t think you need very loose, just enough to let pressure escape similar to canning tomatoes then tighten them down.
Is that Bull Spit? I know they have a Facebook page - Bull Spit Brewing Company
I haven't been there myself, but I've seen them on Mass Brew Bros and a couple others - they say it's pretty good.
Obviously they're closed right now.
My pizza brings the boys and girls to the back yard.Says the man that shleps out gritty pizza.
You have to keep them out in the yard to keep the aroma diversified.My pizza brings the boys and girls to the back yard.
You're a jealous beeatch.And yet another in the long line of reasons I drop in to see what only in the mind of Minolta moments I may have missed.
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