Comments for Ozark Homesteader

Comment on Pickles, Pickles, Pickles! by Ozarkhomesteader

Ozarkhomesteader — Sun, 19 May 2013 02:54:09 +0000

Your solution was an excellent one, especially the sharing part.

Comment on Pickles, Pickles, Pickles! by acleggett

acleggett — Fri, 17 May 2013 03:28:25 +0000

Thank you! we just decided to eat them and shared small jars with neighbors. Delicious. I’m glad to know your suggestion, should i be in this position in the future. Thank you!

Comment on Pickles, Pickles, Pickles! by Ozarkhomesteader

Ozarkhomesteader — Wed, 15 May 2013 19:16:07 +0000

You are most welcome! I’ve been interrupted during canning before and understand your dilemma. Bread and butter pickles aren’t terribly crispy anyway, but if it were me, I’d drain them and then heat the liquid and pour over the cucumbers, onions, and seasoning in the jars. Of course you could just eat them too.
If you do go the re-heat route for the liquid, please come back to let us know how they turned out!

Comment on Pickles, Pickles, Pickles! by Amanda

Amanda — Tue, 14 May 2013 20:01:13 +0000

Hi there, Thanks for all of these helpful posts! so I made my second batch of bread and butter pickles yesterday but they are still in a big bowl that has been covered in the fridge since last night. i decided last night that instead of just putting them in jars and eating quickly, i would like to seal them in canning jars by doing the boiling process. of course, now they are already cold, so i can’t stuff my cucumbers in jars and pour my hot liquid over and then seal and boil. Is it too late to reheat and move them to jars? will it make them soggy/bad/subpar? what if i drain the liquid, stuff the pickles into jars, reheat the liquid and pour over pickles? or should i just eat these and wait for the next batch to try and can them?

Thanks for your help!
Amanda

Comment on Crisper crust whole-grain pizza with sausage, mushrooms, and black olives by Ozarkhomesteader

Ozarkhomesteader — Sat, 16 Mar 2013 03:38:03 +0000

I use 100% whole grain flour (organic) when I can, and I developed this recipe with that flour. I’ve also used sprouted whole grain flour and whole wheat flour. The three variations produce different crust textures, but I like them all.

Comment on Crisper crust whole-grain pizza with sausage, mushrooms, and black olives by Paul Deister

Paul Deister — Thu, 14 Mar 2013 21:18:48 +0000

There is a big difference between whole grain wheat flour and just whole wheat flour. Which does this recipie use?

Comment on It’s hard to know where to start . . . . by Ozarkhomesteader

Ozarkhomesteader — Sun, 10 Feb 2013 23:40:45 +0000

No, I’m still officially here. I do hope to get back to posting soon. Thank you!

Comment on It’s hard to know where to start . . . . by Linda Watson

Linda Watson — Sun, 10 Feb 2013 20:54:48 +0000

Thinking of you today and hope you’re well and that 2013 is treating you better than what you describe above (but do keep those wonderful recoveries coming as needed!). Are you blogging somewhere else?

Comment on About by Victoria - Ozarks Crescent Mural

Victoria - Ozarks Crescent Mural — Mon, 21 Jan 2013 04:28:45 +0000

Sorry about that. Just now I set it back to allow anyone to comment like I had it originally. I’d only restricted it a little while back because of a few weird comments, but I have the power to delete anyways and I’d hate to miss a comment from someone like you. I’m hoping you’ll drop back by and leave that comment.

Comment on About by Ozarkhomesteader

Ozarkhomesteader — Mon, 21 Jan 2013 03:30:48 +0000

Darn! I tried to post a reply on your blog, but Google was my only option. I don’t have a Google account. Too much to keep track of already. Will you have other options for comments?