Canning & preserving food
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March 7, 2009 at 4:03 pm
How about a cook book? I love Salmon!
Alaska Fish Fajitas
http://www.alaskaseafood.org/recipes/search/print.cfm?Recipe=513
Alaska Canned Salmon Spinach Balls
http://www.alaskaseafood.org/recipes/search/detail.cfm?Recipe=304
March 7, 2009 at 5:27 pm
Yum……lots of good Salmon recipes here.
http://www.alaskaseafood.org/recipes/search/results.cfm
March 7, 2009 at 5:33 pm
Say No…
Thanks for links!
Shortly- well, when I figure out how to drive behind the wordpress dashboard, we’ll start in earnest here…
I work in a hardware store and am asking PIP folks to send lists of needed seals and hoolibobs to tune-up their canners which I will donate.
Down the road we’ll see about getting more canners to folks in PIP.
And jars and rings…
Victoria has said that many younger folks have not learned to can .
We are hoping to get someone out there to conduct a safe canning course this summer. PIP does NOT have regular access to extension service that we do here even in Southeast Alaska…
So we may have to get creative…
Offer a fishing trip… per Victoria?
Your cookbook is making ME hungry! Better go have lunch!
April 18, 2009 at 8:42 pm
I copied this from another section
Elizabeth Says:
April 1, 2009 at 11:42 pm
I haven’t forgotten you about the root cellars idea. I talked to my supervisor at Whatcom county Master Food Preservers. It turns out she has been asked to give a presentation on root cellars for another Washington county. So we are going to work together to get some more ideas.
Meanwhile she gave me a wonderful one: take an old refrigerator, remove the freon, make a couple of holes for ventilation (back them with screening to keep the critters out), bury the refrigerator on its back, cover with light weight material so you can get to the door to open it. And there you have a root cellar. All it takes is getting some worn out refrigerators. I don’t know how hard that would be for you.
Since you just got fresh yogurt, do you know how to make more yogurt with powdered milk? If not, I’d be happy to share with you.
Elizabeth