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  • From: Gene GeRue <genegerue AT ruralize.com>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Butchering Poultry
  • Date: Mon, 15 Dec 2008 08:15:28 -0700


On Dec 15, 2008, at 8:06 AM, Karen L. Black wrote:

I do 10-20 at a time, by myself. . . . I prefer getting all the messy work done, cleaning up, and doing the evisceration.

Ever get tired of eating chicken?
From lisakvperry AT gmail.com Mon Dec 15 10:29:56 2008
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On Mon, Dec 15, 2008 at 12:02 AM, Lynda <lurine AT com-pair.net> wrote:

Relishes, fruit juice, fruit butters, syrups, canned fruit just like in the
grocery store, pie filling. Get a steam juicer and you can make juice and
then use the pulp for jams and jellies.


Our older neighbors, the Hale's (up the road from the rental house we lived
in for a year before we bought our farm), told me how she made grape juice.
In a one gallon canning jar she'd add 1 bunch of clean grapes (preferably
seedless, but not necessary) to equal about one cup, 1/4 c. sugar and filled
to 1" from top with boiling water, then processed in the canner. When I'd
ask why this or how come that, she'd come back to the same thing: it didn't
need to be complicated.

When I can, I think of my own Grandma Van Meter and Pauline Hale.

lkvp




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