IthaCan

Krys Cail
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Krys Cail's Friends

  • Jayne Port
  • Jane Baker Segelken
  • Nicole Tedeyan
  • Lynne Jackier
  • Matthew Minnig
  • Janice
  • Mark Norton
  • karyn ryan marion
  • Allison Jack
  • Gail Blake
  • Elizabeth Karabinakis
  • Jase
  • Joel Gagnon
  • Shannon Haskins
  • Thomas Shelley

Krys Cail's Groups

 

Krys Cail's Page

Latest Activity

Krys Cail replied to Alison F's discussion Slivovitz! in the group Bottoms Up
"We have some of that.... although we have not broken it open yet. Last year was such a great plum year, we also made plum wine, and some wine that was a combination of plums and Gamay grapes.  Have had some of the later, and it was quite…"
Apr 9
Krys Cail replied to Ryan's discussion dehydrator screens in the group Drying
"I think I would be interested in some.  Our dehydration generally happens in the top section of our attached greenhouse, and the screens we have for it are not likely the best for food contact, just what we had.  And, as Nancy point out,…"
May 29, 2013
Krys Cail might attend Laura Woinoski's event
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Homebrewing Workshop at Chris & Laura's House

April 27, 2013 from 1pm to 5pm
Homebrewing is rewarding and fun, but sometimes it can seem intimidating to get started! No need to fear; it's actually quite simple for the beginner and gets progressively more challenging as the brewer is ready to advance. We will demonstrate a full-grain mash, but we'll also discuss extract brewing and partial grain. We'll also discuss mead/wine making.We will have a special segment where the group can breakout into either a "beginner" or "experienced" session where they get customized…See More
Mar 25, 2013
Krys Cail commented on Katie Quinn-Jacobs's blog post Meet the Members: Rachel Firak
"Hate to be the bearer of sad tidings, but, a few days ago, Rachel was in a serious auto accident with her partner.Colin.  Here is the info that went out to Groundswell supporters-- including a point toward a webpage to send her…"
Feb 5, 2013
Krys Cail added a discussion to the group Livestock
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Certified Organic Fatback Available FREE

A trusted certified organic local farmer wants to give away quite a lot of 1-2 year old fatback, in packages, that has been kept properly and is still good. It is more than I can use on my own.  Charcuterie?  Soap-making? Other ideas?  Let me know, happy to share.See More
Aug 21, 2012
Krys Cail added a discussion to the group Advanced Food Preservers
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Certified Organic Fatback Available FREE

A trusted certified organic local farmer wants to give away quite a lot of 1-2 year old fatback, in packages, that has been kept properly and is still good. It is more than I can use on my own.  Charcuterie?  Soap-making? A big batch of potato chips? Other ideas?  Let me know, happy to share.See More
Aug 21, 2012
Karen Edelstein replied to Krys Cail's discussion Greenstar no longer stocking rennet in the group Cheesemaking
"Back to the discussion about cardoon as a vegetable rennet source...There was a great article in Culture Magazine a few years back that discussed cardoon in…"
Aug 15, 2012
Krys Cail replied to Krys Cail's discussion Greenstar no longer stocking rennet in the group Cheesemaking
"Yes, the warm weather has also kept my cheeses warmer than I want.  We just opened my big cow-milk cheddar, and it is good.  Great melting consistency.  But, I did it because I need to re-wax it (most of it) yet again.  The oil…"
Aug 13, 2012
IthacaNancy replied to Krys Cail's discussion Greenstar no longer stocking rennet in the group Cheesemaking
"Hi Krys, I see that my reply wasn't written as carefully as it should have been.  I shared a quart bottle of liquid animal rennet with another IthaCan cheesemaker, and if someone needed an immediate source of rennet, I would sell them a…"
Aug 13, 2012
Krys Cail replied to Krys Cail's discussion Greenstar no longer stocking rennet in the group Cheesemaking
"Thanks, Nancy. One of the things I keep thinking would be nice is if some of us could share live culture from time to time.  I appreciated your help and encouragement to make and freeze more mother cultures, and have been successful doing so…"
Aug 13, 2012
IthacaNancy replied to Krys Cail's discussion Greenstar no longer stocking rennet in the group Cheesemaking
"I've bought mine at New England Cheesemaking and Cultures for Health.  Hoegger Supply focuses on supplies for goats and their prices may be a little better too. If you decide to order from Hoegger, I would like to add to your order and get…"
Aug 13, 2012
Krys Cail replied to Krys Cail's discussion Greenstar no longer stocking rennet in the group Cheesemaking
"They may not be the cheapest, but New England Cheesemaking Supply has everything, easy to shop, and the cultures arrive very quickly.  So, I use them."
Aug 12, 2012
Liz Falk replied to Krys Cail's discussion Greenstar no longer stocking rennet in the group Cheesemaking
"do you recommend a site for buying it, or doesn't matter much? thanks!"
Aug 12, 2012
Krys Cail replied to Krys Cail's discussion Greenstar no longer stocking rennet in the group Cheesemaking
"The latest official word from Greenstar is that they stock the rennet, but it is backordered and they don't know when it will actually appear on the shelf.  Best approach for me has been buying it on-line, as I am not able to find it…"
Aug 12, 2012
Liz Falk replied to Krys Cail's discussion Greenstar no longer stocking rennet in the group Cheesemaking
"What's the latest on this?  I need rennet and mesophlic cultures. Thanks! "
Aug 12, 2012
Krys Cail added a discussion to the group Cheesemaking
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Hey, Cheesemakers-- source for goat milk, other cheesy shares....

Thought I would share that I have just found an excellent source for local, sustainably-raised goat milk.  Email me off-line if interested and I will put you in touch.Also: would really like to share some blue mold culture.  Or find a place to buy in smaller quantities.  The least that I can find from NE Cheesemaking Supply is enough for 1000 gallons of milk!!!  And yet, Gorgonzola and Stilton are some of my most-favorite cheeses, and I am pretty fond of plain blue, too.I'm making a big (9…See More
Jul 15, 2012

Profile Information

Township
Ulysses
What type of food preserving do you want to do with others?
Brewing, Canning, Drying, Freezing, Smoking
What do you hope to achieve by joining IthaCan?
Share tips, enthusiasm, maybe equipment or equipment ideas, perhaps bulk buying of supplies.... dunno.
Do you have any expertise or resources that you can offer to the IthaCan community?
Well, yeah.... but I have a lot of volunteer commitments. Am set up to be doing 2 jam-making workshops in exchange for my membership in Kestrel Perch Berry CSA this year....
What is your favorite home-preserved food?
Either cider/fruit juice or caponata.... or venison... or jam... ok, I'm not too good at favoritism

Krys Cail's Photos

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Comment Wall (4 comments)

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At 2:26pm on September 20, 2011, Lynne Jackier said…
I guess I'll have to learn how to pressure can...thanks, Krys.
At 2:00pm on September 20, 2011, Lynne Jackier said…
I haven't been here since last fall. I'm making a bunch of roasted tomatoes and I wonder if I can process them in a waster bath canner. They have salt, garlic and olive oil in them. I add fresh basil after they cool. What do you think?
At 4:20pm on September 13, 2010, Lynne Jackier said…
Thanks. I'm still finding my way around the site.
At 9:50am on March 29, 2009, Roxy said…
Welcome neighbor :-)
 
 
 

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IthaCan is a web-based social network where home food preservers in Tompkins County organize food preserving events and share information.

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