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"Do you own one? Is it worth it? I saw an ad for a manual one for about $80. I was introduced to an Estonian drink called Kama which is made from a variety of whole grains/dried peas, etc. My food processor simply could not grind the whole peas and other ingredients down to a powder necessary for the drink. Does your cereal/grain mill do this? ..."
Jan 2, 2013 on Food.com
"I'm looking for an interesting and hearty Chicken and a Beef soup recipe that is suitable for canning. The one in the Ball book is so ordinary. I pack my husband's lunches and the canned soups, even the so called better ones taste so unimaginative. Can someone out there lend an idea?"
Dec 21, 2012 on Food.com
"Some weeks ago I asked for and got help for my Deli Dills which were niether fermenting or sending up bubbles. I waited patiently for 2 months and followed the receipe in the Ball Book to a T. After I outlined my situation, Molly suggested they were ready so I canned them. When I tasted one before it was canned it was terribly salty. I thought ..."
Oct 28, 2012 on Food.com
"I have a big crock of deli dills fermenting according to the Ball Book recipe. They have been in the same location, covered and at the same temp since Aug. 29. Temp is between 70 and 75. Today is Oct. 5. So far no foam, no bubbles...nothing. Is this right? How much longer should this take to see some signs of fermentation?"
Oct 5, 2012 on Food.com
I am an avid vegetable gardner. I planted red cabbage for the first time this year and have 8 thriving plants. I want to can them as a veggie side dish. Perhaps a sweet and sour style...no pickled cabbage. My main concern is the correct processing time for canning. This is only my second year as a canner. I'd appreciate tips.