If the canning recipe calls for 5 quarts of tomatoes how do I know how many pounds that would be? I'm fairly new to this canning thing & am making tomato soup to can for the first time this year.
Thanks for your help.
~Anissa
Biodegradable Seed-starter Pots! I just read the neatest tip in the March issue of Mother Earth News. Use empty toilet paper rolls to make biodegradable seed starter pots.
~Cut each roll in half & press it flat.
~Make four, half-inch to three-quarter inch slices on one end of the roll to create four equal-sized flaps.
~Open up the roll & fold in the four little flaps like a box bottom. This is your seed pot.
Fill the "pot" with potting soil, plant your seeds & water gently. Put the seed pots under grow lights until they are ready to go outdoors. When you are ready to plant, you can either pull the cardboard away from the soil & put the plant in the ground, or simply unfold the bottom & plant the whole pot-the cardboard will slowly disintegrate.
This sounds like a neat idea I will have to try this Spring!
~Anissa
What is the name of that book that talks about soaking grains? I think it's something like "Nuritioning Traditions" but I can't find it on Amazon without knowing the exact title (I tried). I know Sue Gregg highly recommends following the steps in this book & I've tried several different sources to try & find the title.
Thank you for your help!
~Anissa
I've never started my garden from seeds. Seems in the "old" days they just threw the seeds into the ground & got wonderful gardens. I've always bought little starter plants. I'm kind of hesitant of starting my seeds indoors because of four dc & two cats! I don't really have a good sunny spot to keep them in either.
So, what am I to do? Should I try just throwing the seeds into the ground? I suppose that approach would take longer to get a harvest.
Can anyone help me with pros & cons to the different approaches?
Thank you!
~Anissa
I was reading Kris in TN's blog where she was asking about making yogurt. She was looking for a recipe so here's the one I use.
4 cups milk
1/2 cup dry milk
1-2 T. honey, optional
1/2 cup plain yogurt or yogurt cultures (can be found at Natural Food stores) at room temperature
probe thermometer
Heat 4 cups milk with the dry milk & honey in saucepan stirring frequently. Using a probe thermometer, bring to 180 degrees.
Place saucepan in cold water to cool to 120 degrees. Pour all of milk mixture out of pan (set aside to use later) except about 1/2 cup. Gently stir (don't whisk) in your yogurt (or yogurt cultures) to combine well. Pour back in the rest of the milk mixture & stir to combine in the cultures.
Pour all of this into your yogurt warmer & let set for 4-8 hours. Check on it after four hours. If it's starting to thicken, remove container from the yogurt warmer & place in the refrigerator for 8 hours (will thicken more in fridge).
(I hope you understand this as I'm doing it from memory.)
~Anissa