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I had to check the health food store this morning while I was there. Sure enough only 4 bottles in the shelf.. There should have been close to 30. I resisted buying them all. :D

The store sounds really neat. I say frequent it as often as you can buying small amounts. Their attitude will change if your a regular customer. As for the wheat.... from what I have experienced and heard lots of places don't have any left for the season. So the prices don't surprise me...

Sorry Moolie, I didn't mean to throw you for a loop there. I was not sure of the original post. If she has a canner or just a cooker. :hide g

Ummmm???? The directions are with your PRESSURE COOKER??? That might be the problem. You need a Pressure canner for caning broth. Do you have a cooker or a canner with a gauge? Sorry if I'm wrong but that's just the first thing that popped in my head. :hide g

I grew my own mother a few years back by adding Braggs to home made juice. No shortage in our area. Maybe you could have them order some just for you? g

Hey FJ, good to see you. Thanks for the Chart link. I know I had seen it somewhere. Now I just need to make the print bigger so I can read it. :lau

Forgive me if this has already been said but I know the're is a yield chart around here somewhere. One that actually gives an estimate for the yield of say green beans per 100 foot row. Then from there you just figure how many quarts per week you will need then do the math. I'm sure you can...

Actually I think I might like to try the nacho cheese type sauce. I think that would be an excellent comfort food to have on hand for my kids during a difficult situation. Oh and maybe pair it with some home made tortillas/ chips. ;) g

Wow, ask and you shall receive.;) I was not sure what type of cheeses Ssdreamin was actually canning. I agree cream cheese and most blocks will stay good in the fridge forever. Someday I hope to have a milking animal and be able to craft my own. Then waxing will definitely be good. g

SSdreamin, Can you explain how you canned cheese? what does the final product turn out like? g

I have to chime in on this one. I bought myself, well from the family of course, a 30 quart All American canner. I can't wait to use it. :D G

Very cool.

Did you butcher a cow or find a good deal somewhere? Gina

Cow milk gave my daughters stomach aches. We switched to commercial goat for a while. They were fine. Now we use raw cow. No problems. I would avoid the soy and use almond milk. My SIL has a son who's nose will run constant green when he drinks milk. The almond is a good substitute...

Well chock that up to one thing I never knew. I have to admit I've dipped on the temp a few times and I'm still alive. :P I could see maybe getting back up to temp and then extending the canning time by the minutes lost... But starting over seems extreme. :idunno

Hard crust?? Is this a built up finish or something stuck in the pan? I have heard that when folks want to "start over" on a cast iron pan they throw it in a campfire and cook it back to raw. Not sure if this works or is good for the pan. I always thought they could get too hot. I have...

" I know every time the pressure dips below 11 lbs, I have to start my timing over. That's fine, I get that. " Where did you read this? Just wondering. gina

Where did you read this? Just wondering. gina

I had the opportunity to visit a beautiful Amish home over the summer. One thing my dh pointed out that I thought was fantastic was the large tub hanging on the wall in the attached shed style room. Perhaps you could do the same. A large tub you brought into the house for bathing. Then just...

Wow!! Congrats on the new gig!!! I look forward o listening. gina