Hello friends, Heidi here from Rain Country. God is good all the time, and in this Monday “this~n~that” video I’m giving you a handful of homestead updates and answering questions that came up lately. First up is canning lids—especially Tatlers and my now-favorite Superb lids. I share the two-part “trick” that took Tatlers from frustrating failures to reliable seals for me: don’t crank the band down before canning (just until the jar can move freely), and then tighten the band down right after you pull the hot jars from the canner while they cool. I also explain why I won’t buy Ball/Kerr anymore, and why Superb lids have been my best lids for both canning and vacuum sealing. I also answer a Passover-related question about what I do with stored yeast and my fermentation starter. I keep it all together in an insulated box (using packing foam), then move it out to our power and water shed for the week—getting it out of the house is the whole point. After that, I share a chick update (5 out of 5 hatched, and I’m guessing four are cockerels), plus what I’m watching for as they grow. And finally, I give a quick garden update on my tomato seedlings (Mortgage Lifters, purples, Oxheart, and Beefsteak), talk caramel sauce storage and how to turn it into chewy caramels with a candy thermometer, and mention I’ve started more rosemary vinegar for hair rinse since my rosemary is going crazy.