Hey you guys, it's Carolyn from homesteading family. Now I've been preserving food for almost two decades,

and there are times I wish I could go back to my younger self and tell her what I now know. I wasted so many

hours sweating over hot canners and using untested recipes that resulted in wasted food. But while I can't go back in time, I can share

what I've learned over the years with you guys. So I'm hosting a free live online training

coming up on Thursday, June 19th, all about preserving. I'm sharing the lessons I wish I'd learn sooner, how to decide which preserving methods

to use when, and the basic steps to my top seven methods, and what you can do right now

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dash live training. That's all one word. Now don't worry if you can't actually make it to the

live event, remember, it's online. You don't have to show up in person. But if you can't make it

even online on Thursday, June 19th, there will be a replay,

but you do have to be registered for this free event even to get access to the replay.

So register at homesteadingfamily.com forward slash podcast dash live training.

Hey, this is Carolyn with homesteading family, and here is a podcast short.

In other words, an answer to a question that you have asked.

Okay.

All righty here.

Let's see.

R.N. Sanders on Homestead Dairy clabbard milks asks, can I clabber the leftover way after i've made

mozzarella uh interesting question which is no no after you make the mozzarella you're

actually taking out the uh the proteins that would clabber in a clabbard milk so uh you just you're're going to lose that. And unfortunately, after you make

something like a mozzarella that the way, you need to get it into the refrigerator really

...