They are processing right now! I can hardly wait.
I didnt see the post about it being too much salt for you. I really dont like salty foods .I hardly ever use salt. I hope its not too salty for me
Ok.. Im at the cooking stage. All ingredients in a pot. Im taking pictures , however I cant post them right now. I cant find the thingy that you put the card in to get the pictures onto the computer. Ill upload when I find it.
Hey Dar. About putting some of the yellow pear tomatoes in...would that work or would I have to add more vinegar to do that? I like all the pretty colors:)
Im starting the water for blanching YEEE HAWWWW!
ok on a number scale 1-10 how hot is this salsa? Will I need an extinguisher? Are the jalapeno's seeded or not? I just got my ingredients out and Im raring to go:)
ok got a question. Can I toss in a couple different types of tomatoes? Like the little yellow bell tomatoes with the long toms or does that change the acidity of it? Even if Im using the vinegar?
Not trying to step on toes here. Just wanting to give you information that I was told for the safety of all.
Has anyone actually tried wearing the N95 masks for 8 hours?
If it doesnt have an exhaust value it wont work. The masks become saturated from the moisture when you exhale there by reducing the efficiency of the mask as well as making it almost impossible to breathe. All the sources we have talked to state that the effective rating of particle size of an N95 mask is not sufficient for H5N1. We chose the n100 for the added surface area as well as the exhaust valve. But we keep the n95 for short term use.
ok I have absolutely no idea what oscillococcinum is and where to get it. Im not that far on purchasing. Just reading through the list of items. I feel kinda dumb but was always told the only dumb question was the one never asked. Boy ....the first person who ever said that has never met me...lol