More reason to eat grassed beef and free ranged chickens... Think about this!

Infographic by Visual News

Canning 101 at Go Away Farm

Mikki held a Canning 101 class today at Go Away Farm. The fundamentals and preparation for canning was covered. The class then got the opportunity to do hands on canning of Vegetable & Beef Soup, Venison Sausage, Meatballs in Spaghetti Sauce and Strawberry Jam. They enjoyed a wonderful lunch of home made chicken salad and cookies prepared by Diane, and some of Mikki's home made bread, butter and cheeses. It was an action packed 6 hour class and wonderful fellowship. Everyone left with a jar of each product that was canned. 

Tami, Pat, Tonya, Candi, Keith, Mikki, Diane, Dolly, Aubrey, Molly and Cary

Mikki during the class before the canning began

Mikki showing the workings of the All American Pressure Canners

Keith ladeling the meatballs into the quart jars. Serious business

Molly trying her hand at the meatballs

Pat and Tonya setting up a pressure canner

Three All American Pressure Canners hard at work. 

Aubrey removing the first jar of Vegetable and Beef Soup after the canning process 

Pints and quarts of soup out of the canner 

Sea-salted Homemade Butter

Wow! Talking about delicious... This stuff has to be good for my heart:-) "...I know, but it's all natural!" Work with me...

Mik's home made butter...

Today, I was setting at my desk in the office on a conference call when Mikki showed up with a slice of yeast bread and a slice of piping hot rosemary - lemon bread fresh out of the oven with her fresh home made butter on both... Oh good grief. It was crazy-good. I had to discipline myself from not marching downstairs and eating the whole thing. Bread is my weakness. Making it is Mik's strength. A nice match:-)

Making Fresh Yogurt Cheese

Making fresh yogurt cheese... 

Man, this stuff is so creamy and rich. 

Mikki does a great job of making this wonderful cheese.

The cheese completed... Ready to eat. Beautiful!