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Ginny Hopper commented on Travis Stinnett's blog post 'Invasion of the Potbelly Pigs!!'
Ginny Hopper commented on Travis Stinnett's blog post 'Invasion of the Potbelly Pigs!!'
Ginny Hopper commented on Travis Stinnett's blog post 'How To Build Rabbit Next Boxes'
Ginny Hopper replied to Rachael McCaskill's discussion 'Super Healing Carrot Ginger Soup' in the group Recipe Sharing
Ginny Hopper commented on Solomon Sweeting's video
Ginny Hopper commented on Andrew Schreiber's blog post 'Anyone looking to join an sustainable community?'
Ginny Hopper commented on Pete and Izzy's Mom's group 'Backyard Chickens'
Ginny Hopper replied to Lizz's discussion 'Talk to me about chicken Poop and flies!' in the group Backyard Chickens
Ginny Hopper commented on Lucy Goodman's video
Ginny Hopper replied to Erin Mitchell's discussion 'Fleece, wool, and a trailer' in the group DIY - tips for how to do just about anything
Ginny Hopper posted a status
Pat Johnson said… I smoke the salmon for just 20 minutes so it has the smoke taste but still retains enough moisture that it can be canned without adding any liquid. I just smoke it for 20 minutes with heavy smoke and then pressure can it for 75 minutes. I use 8oz jars. I take one bar of softened cream cheese and mash the salmon into it to make a great dip (when its still warm) or a spread (after refridgeration). I have a canning club called the "Pensacola Can Can Club". we have a Facebook page under that name if you wanna take a look.
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