rbduck

I`ve owned an 870 for over 40 years......Nuff said. Ron

This man gave up his job because he could not use his cellphone? Obviously he has he priorities mixed up. A big problem these days with folks using their cellphones in the work place. I have let a few employees go for that same reason. You did the right thing. Ron

Ham and Pinapple or Shrimp and Ground Beef Thick Crust Ron

Shaun, we`ve got about 6" of snow right now(-8 out). Next few days look clear. It was almost -30 for a few days last week. Ron

I just saw this now. Do you mean like this? Sorry for the crappy pic. Ron

Good stuff. Ron

The ducks just poured into out setup. It was all over in just under an hour with twentyfour Mallards down. My one buddy took the pic of two of us. Ron

Clear, crisp, and sunny out with a 1c(33f) out. Ron

Found this on another site. It actually called for cayenne peppers but I didn`t have enough. Turned out great. Servings 3 x 250ml jars Ingredients * 1/3 cup sliced dry apricots * 3/4 cup white vinegar * 1/4 cup finely diced sweet orange pepper (you can use a red or a yellow too!) * 1/4 cup finely diced red onion * 1/4 cup diced cayenne pepper * 3 cups sugar * 1 pouch Bernardin liquid pectin (if you use another brand, it’s 85 ml) * 3 glass jars (250ml) Directions * Start by washing vegetables and jars. * In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use. * In a pot, soak the apricots in vinegar for 4 hours. * Add peppers, onion and sugar to the vinegar’s mixture. Mix. * Over high heat bring mixture to a full boil that can’t be stirred down. Now you can add the liquid pectin. Boil hard for 1 minute and stir constantly. * Remove from heat (you can skim off foam if there’s some) * Pour the jelly in the jars. Be careful not to overfill. Leave 1 cm (half inch) of space. * With a wooden stick, remove all air bubbles in the jars. * Put the lid, but do not overtighten. * In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes. * Remove from water, place on a cloth and stop touching them. * Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.) * Wait until the jars are room temperature before storing. *Enjoy! Ron

Six pints of Tangy Dill Relish with more to come plus 15 pints of grape jelly done. Ron

So....most of my cukes are ready but they all turned out looking like large baseballs. Any ideas? In the meantime I`ve made a bunch relish. Looking pretty good so far. Ron

IMHO, the mothers on Toddlers and Tiaras have some serious issues. Let those kids be kids. I `ve only seen a commercial for Honey Boo Boo. It has to go. Any of those Dance/Can you/ Best of/ Big Whoever type shows. Mind you, this is Canada so I can imagine a lot more crap shows south of the border. Redneck Weddings come to mind. Ron

OK, Habaneros, Super chilies, Cayenne peppers, and Hot Hungarian peppers in the dehydrator. After these are done, can I keep them in glass canning jars and for how long? Ron

Arrow, google.."Harvesting onïons". Quite helpful. Ron

Eighteen pints of plum jam............done. Ron

It would seem that I have a bumper crop of gooseberries..........twelve more pints of jam. I hate to waste these but I can only make so much. At least I am finally finished with the apples. Ron

Update. I managed to put up six more pints of apply jelly before a big storm rolled through here last week and wiped out the rest of my apples. I wound up raking four big garbages bags full of ruined apples. Did my first batch of gooseberry jam today, doing another one tonight. Lots more not ready yet. I bought a food dehydrator yesterday. With this heat we`ve had, it looks like I`m going to have a bumper crop(to me) of assorted hot peppers. Going to make some hot pickled beans when the beans are ready. Still waiting on cukes, brussel sprouts, cauliflour,nd cabbage. Stay tuned. Ron

........work Ron

Not quite too sure. We bought our house five years ago and it came with two crabapple (large type) trees. They are so laden with apples that the branches are touching the ground. I might have to do a major pruning this fall. Ron

Put up 24 pints of apple sauce today. I could make another 24 and still have lots left. Ron

Hardly any snow all winter last year with a warm spring. Warmest winter we`ve had in 40 years. Never got any apples last year either. Making up for it this year though. Ron

Well, my apple trees are ready a month ahead of their normal time. Got three batches of apple jelly done and am working on a fourth. Apple sauce, apple marmalade next followed by apple butter. I haven`t even put a dent in the two trees yet. One year I put up 24 quarts of apple pie filling. Nothing like canning when it is almost 100 degrees out:cool:. Ron

Two apple trees, two plum trees, gooseberry bushes, red currant bush. Beans, tomatoes, cukes, carrots, dill, Yukon Gold taters, peas, green onions, chives, white carrots, radishes, cantalope, watermelon, cabbage, brussel sprouts, assorted herbs and peppers, and strawberries. This is in a 20ft by 30ft garden. Things were starting to look real good. Front view.... Back view... Ron

Some real good replys under the video.......can`t repeat them on here though. Ron

Don`t forget to check out the original with Charles Bronson and Jan Micheal Vincent. Ron