Mineral Oiled Eggs2012 All Rights Reserved Preparedness Pro I thought I’d just share a few pictures with you so that you can see what the “old” eggs look like. I purchased these eggs the first week of February when they were on sale. I oiled them with warm mineral oil Read more…
Some of you are definitely going to regret reading this, especially those of you who do any type of canning.
When it comes to canning I often ask myself why someone never came up with an alternative to the flat lid portion that has to be replaced all the time. I mean really, for over 75 years we’ve been doing canning the same way. Well, hang on to your Blackberry’s folks, ’cause enlightenment has come—to a man no less! *grin* Go figure. (Seriously, I’m shocked that it wasn’t a woman who thought of this since it’s usually women who do the canning in the home.)
Two weekends ago I found the Holy Grail of canning supplies—REUSABLE CANNING LIDS!! Yes, there IS a God and he inspired a unique man by the name of Loren Steig from Michigan (we can’t all have the good fortune of being Buckeyes, I guess).
by Kellene 
You may be too young to know this, but a long time ago, coconut oil (and some palm oils) was in virtually everything you ate. Your French fries were cooked in it, your mayonnaise was made with it, and it was used in many of your processed foods as well. So what changed? How did coconut oil fall from grace in the food industry? Well, like most instances such as this, the secret behind this switch has to do with money, power, and greed.