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Grumpy Lady

Grumpy Lady

Chirping
Jun 7, 2024
19
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Colorado Front Range
(1) Are you new to chickens / when did you first get chickens?
New to urban backyard chickens. Grew up on a dairy farm and had broilers we butchered every year and a few random bantams. This is my first time having my own egg layers and in a city setting. I got five pullets in August 2023.

(2) How many chickens do you have right now?
I have four chickens at this time (sadly lost one to unknown reasons in the end of April)

(3) What breeds do you have?
Two blue andalusians, one black astralorp, one sapphire gem

(4) What are your favorite aspects of raising backyard chickens?
I love the fresh eggs, and coming home from a long day at work and listening to the chickens chatter and "talk" to me as I do chicken chores and work in the garden is very therapeutic for me.

(5) What are some of your other hobbies?
Gardening, baking, reading, crosswords, hiking, hunting, processing my own food, canning

(6) Tell us about your family, your other pets, your occupation, or anything else you'd like to share.
Family = 4 siblings, 2 parents, one grandmother still living, 14 nieces and nephews, one AMAZING and supportive husband, two dogs, and two cats

(7) Bonus: How did you find BYC, how long have you known about BYC, and what made you finally join our awesome community? :D
Known about BYC for almost 2 years, used it often doing research and learning prior to getting my backyard chickens. Use the forum often to search for questions and answers on various topics, and read articles. Finally decided it was time to join and stop watching from the sidelines!
 
Sequoia Raven Bird Farms said:
Hello! I hope you're enjoying being a BYC member!

What are you canning at this time of year? I'm very interested in canning and I wonder if you could offer me any tips.
Click to expand...
Well to be honest I don't can much this time of year because of the heat (it is 92 degrees F here today). But I love to small batch can either by water bath or pressure canning whatever I can grow or scrounge once the cooler fall weather comes around. Tomatoes, salsa, pickles, applesauce, and venison are some of my favorites.
If you are new to canning, I would recommend start with water bath canning for high acid fruits and veggies. It is easier and you do not need a special pressure canner, just a large pot!
Also I encourage looking at estate sales, yard sales, community posts, or other locations to purchase used (and sometimes free!) canning jars. Older jars can be made of heavier stronger glass, and better priced than purchasing new these days.
Finally, give yourself grace, and consider it all an experiment. If a batch of jars doesn't seal, or the flavor is not what you expected don't beat yourself up. Try again!
Hope that helps?
 
Grumpy Lady said:
Well to be honest I don't can much this time of year because of the heat (it is 92 degrees F here today). But I love to small batch can either by water bath or pressure canning whatever I can grow or scrounge once the cooler fall weather comes around. Tomatoes, salsa, pickles, applesauce, and venison are some of my favorites.
If you are new to canning, I would recommend start with water bath canning for high acid fruits and veggies. It is easier and you do not need a special pressure canner, just a large pot!
Also I encourage looking at estate sales, yard sales, community posts, or other locations to purchase used (and sometimes free!) canning jars. Older jars can be made of heavier stronger glass, and better priced than purchasing new these days.
Finally, give yourself grace, and consider it all an experiment. If a batch of jars doesn't seal, or the flavor is not what you expected don't beat yourself up. Try again!
Hope that helps?
Click to expand...
Yes, I understand, that really is hot! It's been hanging around 22*C (71*F) for the past few days but when the sun is on your back it feels much hotter! I've heard that using a heavy bottomed pot is best for water bath canning (I think). Yes, reused is also better (especially with shrink-flation running ramped). I am thinking of getting a vintage lid-popper (or whatever they're called) so my lids don't get bent when I remove them. Practice makes great food, thank you for the reminder, it's a great message to spread. Either way me or the chickens will eat the fruit lol!
One more question, do I need a lid for the pot to water bath?
Thank you very much I learned a lot just from that one paragraph.
 
Sequoia Raven Bird Farms said:
Yes, I understand, that really is hot! It's been hanging around 22*C (71*F) for the past few days but when the sun is on your back it feels much hotter! I've heard that using a heavy bottomed pot is best for water bath canning (I think). Yes, reused is also better (especially with shrink-flation running ramped). I am thinking of getting a vintage lid-popper (or whatever they're called) so my lids don't get bent when I remove them. Practice makes great food, thank you for the reminder, it's a great message to spread. Either way me or the chickens will eat the fruit lol!
One more question, do I need a lid for the pot to water bath?
Thank you very much I learned a lot just from that one paragraph.
Click to expand...
I use a lid (on the pot) when water bath canning, but you do not have to. It just helps keep the water splatters from boiling water more contained. I live at about 5000 feet above sea level elevation so I add 10 minutes to the suggested time for when I am processesing.
One of my favorite american authors and reference books (which I found in a thrift store) is "Growing and Canning your own food" by Jackie Clay. But there are hundreds of fantastic books, webpages, forums and blogs out there.
I hope that you enjoy the journey! and stay cool!
 

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