[NFB-Blind-Crafters] Successful Saturday

Thu Aug 28 15:07:32 UTC 2025

You can usually take classes from your local extension office.  There are certain techniques for different altitudes, which Colorado is high altitude. 😊

I canned 21 pints of salsa and 21 pints of basil tomatoes yesterday.  Yeah!

ReNae

From: NFB-Blind-Crafters <nfb-blind-crafters-bounces at nfbnet.org> On Behalf Of Tracy Carcione via NFB-Blind-Crafters
Sent: Thursday, August 28, 2025 5:56 AM
To: 'List for Blind Crafters and Artists' <nfb-blind-crafters at nfbnet.org>
Cc: carcione at access.net
Subject: Re: [NFB-Blind-Crafters] Successful Saturday

Hi Ericka.

I don’t know how to can either, but there are books about preserving on Bard, and tons of info on the internet for anyone who wants to know how it’s done.

Tracy

From: NFB-Blind-Crafters <nfb-blind-crafters-bounces at nfbnet.org <mailto:nfb-blind-crafters-bounces at nfbnet.org> > On Behalf Of Ericka via NFB-Blind-Crafters
Sent: Wednesday, August 27, 2025 11:37 PM
To: nfb-blind-crafters at nfbnet.org <mailto:nfb-blind-crafters at nfbnet.org> 
Cc: Ericka <dotwriter1 at gmail.com <mailto:dotwriter1 at gmail.com> >
Subject: Re: [NFB-Blind-Crafters] Successful Saturday

I wish I knew how to can things   Many memories of helping as a kid. 

Ericka Nelson

KD9VBX

On Aug 27, 2025, at 8:43 AM, ReNae Anderson via NFB-Blind-Crafters <nfb-blind-crafters at nfbnet.org <mailto:nfb-blind-crafters at nfbnet.org> > wrote:

We do have a large freezer.  Today, I will be canning salsa.  I will let you know how many pints we get. 😊

From: NFB-Blind-Crafters <nfb-blind-crafters-bounces at nfbnet.org <mailto:nfb-blind-crafters-bounces at nfbnet.org> > On Behalf Of slery via NFB-Blind-Crafters
Sent: Tuesday, August 26, 2025 11:17 PM
To: ReNae Anderson via NFB-Blind-Crafters <nfb-blind-crafters at nfbnet.org <mailto:nfb-blind-crafters at nfbnet.org> >
Cc: slery <slerythema at gmail.com <mailto:slerythema at gmail.com> >
Subject: Re: [NFB-Blind-Crafters] Successful Saturday

Wow, you must have a giant freezer. I don't have room for a separate freezer so I can't make super big batches. I am trying my hand at making for things.

I just made my first batch of jam in the instant pot today. OMG! I have been missing out. It was so easy and now I have it to top the yogurt that I made. Tomorrow or Friday, I will be making dough for single serve pizzas. My back limits how much I can do at one time, so I might make the dough one day and then make the crusts and par-bake them the next, and then the following day do the toppings.

Cindy

On 8/25/2025 12:02 AM, ReNae Anderson via NFB-Blind-Crafters wrote:

I chopped 71 1/2 cups of rhubarb to freeze. I also helped, with my sister and niece, 46 pints of tomato soup. It was a lot of work, but very well worth it! Later this week, we will do salsa and diced tomatoes with basil. Chopping does take forever! ;-)

K. ReNae Anderson 

Sent from my iPhone

On Aug 23, 2025, at 8:06 AM, Tracy Carcione via NFB-Blind-Crafters  <mailto:nfb-blind-crafters at nfbnet.org> <nfb-blind-crafters at nfbnet.org> wrote:

It’s Successful Saturday!  Have you started or finished a project, or achieved a goal?  Share it with us and we’ll celebrate with you.

I made Morning Glory muffins this week.  I really like them, but I’d always look at all the ingredients and wimp out.  But this week I decided I have everything and I’d give it a try.  They came out really good.  They took a while to make, but it was worth it.  People who estimate the prep time for a recipe don’t seem to count the time it takes to, say, peel and grate 2 cups of carrots.  Or they do the job much faster than I do.  I need a sous-chef.  “O André, prepare all these ingredients while I do something else.”  Would be nice.

Also, we decided to get new carpet in 2 rooms of our house, so we spent all yesterday moving stuff out.  Whew!  Made me think of Cindy and all the work she’s doing on her house.  But it should be worth it in the end.

Tracy

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