Please! Read a canning guide book from Kerr or Ball. Any food that is not highly acidic (and who at home can measure?) MUST be canned in a pressure cooker - and only use regular canning jars for pressure cookers. (Pickle and mayonaise jars will work okay for water bath canning of acidic foods or jams or jellies) but expect a broken jar now and then - they are designed for commercial canning. PLUS any non acidic food that is home canned should be boiled at a rolling boil for 15 minutes. Botulism grows in an oxygen free environment and even though a food is home canned at the proper temperature and time it should be boiled. We aren't talking sick here, we are talking death. ... View related article.
The only things I have had success reselling were books, and that is "iffy". I sell them on Amazon. Current novels, Readers Digest, Rodale and National Geographic books are usually not worth reselling. All of my ebay intentions are still sitting and waiting.............. But I do see some folks out gathering things that they must be re-selling. ... View related article.
Here in central Montana, milkweed is becoming a real bane in our fields. Our neighbor has had good success in cutting the top off the plant and spraying with Roundup. ... View related article.
