Country Living Series

Wednesday, February 15, 2012

E-booklet updates

I am SO jazzed and excited by these e-booklets I have planned! I have logged and categorized all your wonderful questions, and will try to answer most of them. So far I have three pamphlets in the works: one on water-bath canning, one on pressure canning, and one on "FAQ's" for canning. None of these will cost more than $1.50 (I hope) so they should be affordable to all. I thought about including them all together, but that's a lot of info and may not be necessary for everyone.


I have to figure out the software which formats material to a Kindle, but with luck these will be available by the end of the month.

12 comments:

  1. This is wonderful news! Just 'unearthed' a 12 qt. antique Presto canner in almost perfect condition here on the farm. Just need a new sealing gasket. Have never canned meat but planning to do so soon. Love your Blog...I hardly ever miss a day reading it. Pecan-lady.

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  2. oh, I am glad to see this topic revisited. I forgot to comment before (so maybe too late) but I've done pressure canning previously (meat, and beans) and I've used tattler lids with hot water bath canning BUT not pressure canning and tattler lids. It's the tightening at the end that has me a little spooked. Have you used tattler lids with pressure canning successfully? Any tips? Thanks.

    Brenda/bmontanye@hotmail.com

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    Replies
    1. I pressure canned 16 half pint jars of pork chunks in chicken broth this week. I used tattler lids - no problem.
      Been using them for boiling water bath and pressure canning for about 1 year. They are OK.

      Hangtown Frank

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  3. I'm interested in the E-Pamhlets, but I don't do kindle, please use something that will work on ordinary computers (PDF?)

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    Replies
    1. I second this request and add a pretty please. :) an Oregon Peep

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    2. P.S. My old computers cannot run Kindle... I already tried. :( an Oregon Peep

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  4. i am so glad that you are taking on this booklet enterprise...i have been canning and preserving foods all my life but i am always amazed at how many people do not know how to do this...and with things as they are these days, more folks are becoming interested.

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  5. Patrice,

    EPUB for all non-kindle ereaders and MOBI for Kindle readers. Downloadable readers for any platform are available from Apple to Amazon's Kindle to Barnes & Noble's Nook. Calibre (caliber) makes the day glow bright. If you need any help with the .ncx and the .opf look in the Kindle Guide up on the DTP where they have a sample of everything, or Google it (or whatever).

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  6. Off the subject, but are you aware that Hilldale College is offering a free 10-week online seminar on The History and Meaning of the Counstitution? It begins Monday the 20th, and you need to register beforehand. You can go to Hillsdale College's website for more information. It is a great resource for homeschoolers, as well as anyone else who wants to learn more about our Constitution. They ask for a contribution, but it is not necessary to make a donation to take the course.

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  7. Patrice,

    I might offer them individually and bundled...that way, those who want all three can get them, maybe saving a little...so individually you can sell for $1.75...still very inexpensive...and together for $4.50...or so...
    C~

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  8. Hey Patrice,
    Sorry I didn't get my question in sooner-we've been laid low around here with some kind of a virus so I've just sort of been skimming thru when I felt like holding up my head:)

    Ok-here goes:
    My husband gets a lot of big (no. 10) cans of fruits and vegetables for the pantry-we do have a large family but they are not always here.
    Periodically, I rotate stuff or try to come up with new recipes with stuff we have and will only have what I want in a big can and was wondering if it's possible (and if so), how to re-can if I only need a small portion of, say peaches. I google some stuff that sounds like this is "doable" but wondered if re-processing something would make things really mushy? Have you ever re-canned? I have not done much except a few basics like gr.beans, corn and some jellies- so I'm not too experienced.
    As of now, if I open a big can and don't need it all, I usually just make a pie or something and then freeze it.
    Thanks for your time:)
    Mary (ft.l.)

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