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

to increase your food security.

So register now at homesteadingfamily.com forward slash podcast

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.

What's the difference between active and instant yeast?

Okay, good one.

Instant yeast is formulated so that you don't have to let it sit in warm water before you start baking with it.

Active dry yeast, it's usually best to let it sit in the liquid for 10 to 15 minutes to let it reactivate.

I always recommend baking with the active dry yeast.

I find that the instant yeast is much less

reliable in the results that it gives. So I really, really recommend that active dry yeast.

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