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Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)
How-To's on putting food aside: canning, freezing, drying, much more...
Location: North Carolina
Latest Activity: Sep 17, 2019
Started by Sunshine Bellon. Last reply by Pat Johnson Sep 17, 2019.
Started by Paul Lueders. Last reply by Mike Harmon Oct 20, 2015.
Started by go-Monkey Design. Last reply by Tasha Raymond May 8, 2014.
Today I smoked some Salmon and then canned it in 1/2 pint jars. A 1/2 pint is just the right amount to mix with a bar of softened cream cheese to make Smoked Salmon Dip. Fancy it up a little with some chives or parsley to show off. I like to have it around for the holidays so I can whip up some dip in less than 5 minutes and take it to a party at the last minute instead of buying a bag of chips. I'm also planning to use it in my canning class at the local healthfood store in January. I'll have things that can be eaten on a cracker so we don't have to have plates & forks/spoons at the class.
love it thanks
It's time to make Saurkraut. I use the method described in the following link from the Montana State University Extension http://msuextension.org/publications/HomeHealthandFamily/MT200902HR...
I will be making about 15lbs. I made and will be making more sausages and Saurkraut is great with Sausage. I also made Corned Beef and Saurkraut is great on a Rueban sandwich! I'll try to post some pictures as the process goes along (takes a little over a month).
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