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Definately DO NOT add that thing to your compost pile. Do just what Pat said and take your new pet skunk for a walk. ;)

Everything is looking fabulously yummy. Great job. :cool:

GG, I would like to suggest that you send out invites for a "canning party" to a few of your friends. They can learn how to can from you and leave with the finished product for their own pantry shelves. Plus, canning is always more fun when the work is shared.

My pickles are usually ready to eat after 2 weeks, but, of course, the longer you let them sit (yes, in a cool dark place) the better they'll taste. It will take less time to pickle a cut cuc than a whole one also.

I totally agree with Pat on the canning of a partially filled jar issue, but my cranberry sauce could actually be considered a "jam" as it is equal parts sugar and fruit, and ends up the consistancy of jam when finished. I cover my canner both before and during processing. It just makes sense...

If you are using a pressure canner, and you should be for this I'm told (ask Pat), you can process it at 15lbs. of pressure for 10 minutes, according to my Presto pressure canning booklet. This is if it has meat in it, so I think this would be a good method to use even without the meat. My...

Now, can I pick your brains some? (pun intended) :P Anyway, I wanted to know more about growing in a "hot house." Do you heat this building at all or is it just natural solar? I have a little greenhouse and have been wanting some advice on what I can grow in it and how to grow in it. I've...

Bill, thanks for sharing your pics.

When I plant things with tiny, black, nearly no-see-em seeds I mix the seeds with white sand in an old peanut butter jar that I've drilled holes in the lid of. I then "sprinkle" my seeds over the bed. This allows me to see where I'm putting the seeds. I've done this because too many times...

That is a great squash plant you've got growing. I'm not that fond of spaghetti squash myself. Its something about my palate not expecting my "spaghetti" to be so sweet I guess. I had a similar thing happen to me years ago. I too had a compost bin, made very similar to the way yourn is. I...

I put them in the oven before I start my jam recipe cooking and leave them in until I've filled all the jars I can with what product I have available. When doing cold-pack pickles, I put them in first thing and leave them in until I've got my brine ready and everything else ready. Then I take...

I sterilize my jars in the oven at 225 F, which means I can get my canner boiling well before adding in the filled jars. It is also easier for me to handle, not having to empty water out of the hot jars before I can fill them with product.

I've got two pattypan squash plants sitting right between my crook-necked squash and my pickling cucs. The crook-necked squash and the cucs are very prolific, but the patty pan, although with lots of blooms, has not produced even a hint of any fruit. Is there an anomally of the patty pan that...

Here is my recipe that was previously posted in the canning and preserving catagory. I've used this one for years, and so has my mom and my grandma did before her passing. For all I know, she got this one from my great-grandma. Keep in mind that it takes about a week to get the pickles...

I personally don't like the paraffin method. But to be fair, I've only used it once. It was a dismal failure, and it was totally my own fault. I didn't know to put a "thin" layer of melted wax over the top of the jam, let it harden and then do another "thin" layer. I did one big fat layer...

I put up 4 little jars of low-sugar strawberry jelly with the juice I'd poured off of my strawberries that I ended up making no sugar strawberry jam with. I also canned 3 qts. of peach pie filling in a jar with some peaches I've had in the freezer. It is the first time I've done this with...

Backyard buddies: Do you think the cayenne sprinkles would work to keep ground squirrels from eating all of the leaves off of my pole bean plants? I harvested some more crook-necked squash today, about a six fruits.

Looks great. Keep up the good work.

I forgot to say that I did NOT remove the already sealed lids before processing in the canner.

I did a recipe of apicot jam the other day that called for only 50% of the normal amount of sugar. It didn't require or even suggest processing in the waterbath canner. Today I did a batch of no-sugar strawberry jam and it called for being processed in the canner for 10 minutes. However, my...