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Contact Us — 17 Comments

  1. You are so clever with the wording of your chicken stories :o) I really enjoyed reading them today! Of course it is nice to finally have a quiet day so I have the opportunity to read your stories. Thanks for the giggles this morning Bonnie!
    <3 Liz

    • Thanks, Liz! I like to credit the chickens. All I do is describe what they’re doing.

      Ok, I am still thinking about that ranch seasoned mac & cheese. It’s not on my diet, but I’m going to have to come back to your cafe and get some more. We just won’t tell the CrossFitters. 😉

  2. When are we doing a pressure canning class?? You set it up and I will help teach for a minimal fee. We need some fresh green beans to do. Those are what I’m best at but any low acid veggies work from pumpkin, sweet potatoes, reg potatoes, carrots etc.

  3. Just found your interesting site and find it very useful. Say I read the bit about the gal who cans at night because of the heat build up in the house. I have a solution for all water bath canning (not pressure canning); I water bath can outside on a propane deep fat fryer. Water gets to temp. quickly and has a very strong boiling action so that when you lower the rack into the 212 degree water it does not lower temp or stop the boiling action. That way you don’t have to wait for water to boil again which causes overcooked food. The Jalapeno’s I just did turned out crispy!

    • That’s a great idea, Andy! I’ve heard of using a fryer to heat the water, but I don’t have one and am not sure how it works.

      Are you in the mountains? I think this is so interesting … water actually boils at 203 degrees at 6000 ft, where we are. That’s why we have to process water bath canned food longer. It still takes me an hour to get it to boil, though.

      • HI again. I live in Peyton Co. at around 6680feet (maybe 6400. cannot remember but it is over 6000 feet). I used my digital thermometer probe I use for smoking/curing meats and came up with 212 degrees at a roiling boil. Go on ebay and I bet you can find one very reasonable. Shoot, new is probably not to terrible pricey. Check out www. cabelas or go to sportsmans warehouse in Springs on Platte and Chelton and check. I still added 15 minutes to process time just cuz Ball canning book said to do it. The Ball book explains it pretty well under altitude adj. Its really about the pressure/length of time and heat at alttitude. As I am sure you already know. I gaurantee u it will take no where near an hour to come to a boil. Honestly ,If I remember correctly, it was boiling before I had six jars ready and oh yeah I do start with hot tap water. Just regulate the fire so where it is not boiling out the pot. I used the lid to avoid excessive evaportion. I really want to try it with my pressure cooker but that kinda freaks me out cuz I fear over firing the cooker. BOOM! I will let you know how that goes some day….maybe….!!! You will figure it out. Easy as pie..Enjoy!

    • Thanks! Stay tuned for more. I’m trying to make the sign up process easier, but you know chickens are not the best computer technicians and it may take a few days to get right.

  4. Bonnie,

    Thank you for the magnet! I will put it to good use holding cards and information about local businesses… it will also just serve as an overall reminder to support local businesses!


    • Christina, I’m so happy to hear that it will be a reminder! I didn’t even think of that, but I could have included “Support Local Businesses!” somewhere on the magnet. Great idea!

  5. Well, your site is so much fun and interesting, that I would like to take one of your classes! What is the biggest difference between, “Local Farm Produce – Water Bath Canning” & “Where Science Meets Snacking – Pickles,” other than what is briefly described? I am interested in canning vegetables in a vinegar base/european style, but unsure what that involves. So, which class do you suggest would better suit my interest?
    P.S.: Have you checked out, “Astrological Signs of the ZodiEgg” — lots of fun stuff for us chicken lovers!

    • The biggest difference is really that I’m unsure what produce will be available locally for the June class. It’s getting closer and new vegetables are available every week!

      If you’re interested in vinegar pickles, the Pickle class would be your best choice. We’ll make cucumber pickles or maybe bean pickles, but the process applies to all vinegar pickles. Once you know how it works, you can experiment (or find a tested recipe if you want to can them).

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