Violet

None of those are safe to do. The eggs are pourous. If you want eggs you need your own chickens or buy commercially dried eggs. You can freeze eggs, too, for a while.

It should be blanched, for sure. Blanching destroys enzymes that cause deterioration in foods.

The bottled lemon juice has an expiration date. Vinegar is fine, even if it gets vinegar eels or makes a mother of vinegar.

Is this the honeyd red onions ? No, guess not, that is pressure canned. Everyone seems to love them that way.

Yes, as long as it is at least 5 % acidity vinegar. Here we have Cash n Carry and they have gallons of all kinds of vinegar and are not that expensive. It is a restaurant supply place mostly, but the public can shop there. Just can't write a check.

No harm other than it will be softer. It is fine.

Yes, you can use the boxes of stock. Yes, you can add the dried veggies to the soup.

No worries if you do it right. I hope to find out more information on the case. Usually they are turned over to CDC once they are verified cases.

The Oregon State Public Health Lab has confirmed that three Central Oregon residents,who were hospitalized, contracted botulism at a private barbeque. Deschutes County Health Services has conducted an investigation and implicated home-canned food as the source of the Botulism. Final testing results are pending. This was an isolated incident and Deschutes County Health Services has notified all involved individuals. Botulism in NOT spread person to person so there is no risk to the general public as a result of these cases. I have no other information, not the kind of food that was involved.

It is raw pack or hot pack. Pork roast is browned or heated and hot packed to help remove some fat, and also sears in the juices, plus will heat it and allow for better heat penetration in the canner. It doesn't say to fully cook it. Cook it until rare. Not sure where you get fully cooked and falls apart.

Yes, to both questions !

Chuck stew meat, 9 pints, 4 pints green beans.

She may have cooked hers longer or faster, and evaporated more of the juice.

Yes, just the same way as ground beef.

I am sorry the sauce was bad and you had to toss it. Even if flat sour would not make you ill, how could a person stand to eat it ?

You are welcome. Coconut oil is supposed to be good for your scalp, so it won't dry out your hair, either. I use coconut oil on my elbows if they feel rough. Wheat germ oil is in a lot of commercial hair products.

ThingsYou'll Need 16 oz Coconut Oil 16 oz Olive Oil 4 oz Wheat Germ Oil 4 oz Castor Oil 5.9 oz Lye (Sodium Hydroxide) 15 oz Distilled Water ( I used carrot juice and it was wonderful ) 2 oz Any Fragrance or Essential Oil Two plastic pitchers, 2-3 qt. size Scale that weighs in pounds and ounces Large one-gal. stainless steel or enamel pot Safety goggles Two kitchen thermometers Hand stick blender (optional but recommended) Freezer paper or plastic garbage bags Rubber gloves One large plastic or wooden soap mold with lid or smaller soap molds with cardboard for a covering Two wooden or plastic spoons (one for the lye and one for the oils. Use these spoons only for shampoo making) Instructions 1. Making Solid ShampooBars o 1Find a clean and clutterfree working space to make your solid shampoo bars. A kitchen counter near thesink is your best bet, but a kitchen table will also do. Cover your work spacewith a plastic garbage bag and a few layers of newspaper to protect the surfacefrom spills. o 2Next gather all youringredients together, double checking that your have everything that you willneed ready and at hand o 3Put on your safety gear,including long sleeves and long pants, shoes, eye protection and gloves. o 4Now weigh out your lyeusing your scale and place the lye into a plastic container. o 5Weigh your water andplace that into another plastic container. o 6Now very slowly andcarefully pour the lye into the water (never the water into the lye!) and mixthoroughly until the lye is completely dissolved. Try to avoid splashes as thelye is caustic and will burn anything it comes into contact with. If your skincomes into contact with the lye mixture, immediately rinse with cool water.Surface spills should be wiped up immediately. o 7Now place the lye andwater mixture aside. It will have become very warm and will need to cool tobetween 90 and 100 degrees before using. Place one of the thermometers in themixture to monitor the temperature. o 8You will now be meltingand mixing your oils. Weigh out your coconut, olive, castor and wheat germ oils(not the essential oils) and place them into your large pot which is placed onthe stove. Heat until the coconut oil is just melted. You will want your oilmixture and your lye mixture to be the same temperature (between 90 and 100degrees) before blending. Place the other thermometer into the oil mixture tomonitor temperature. If need be you can adjust one or the other's temperatureby placing them in a sink filled with cool water until the desired temperatureis met. o 9While you are waitingfor the two mixtures' temperatures to regulate, you can ready your essential orfragrance oils and soap molds. Weigh out your essential or fragrance oil andhave it ready to go. If you are using one large wooden soap mold for your solidshampoo bars, line the mold with wax paper for easier shampoo bar removal lateron. If you are using individual molds for your solid shampoo, double check thatthey are clean and free of any debris. o 10Once the lye mixture andoil mixture have reached the desired temperatures, slowly and very carefullypour the lye mixture into the oils, stirring continuously. Continue stirringusing a wooden spoon or stick blender until the mixture has thickened (a stickblender will speed up the process) and you see "tracks" where youhave just stirred. This is called reaching "trace" and you mustachieve this stage before continuing with your solid shampoo bars. o 11Now that you are at the"trace" stage you can add your essential or fragrance oils andcolorant. Pour in your fragrance and colorant and continue to stir thoroughly. o 12Your solid shampoo barmixture is now ready for the mold. Carefully pour the mixture into your mold(s)and cover either with the mold's lid or wax paper and a piece of heavycardboard. o 13Wrap your molded shampoobars in a thick blanket and store, undisturbed, for 18 hours. o 14After the 18 hour timeperiod is up remove the blanket and lid and allow the solid shampoo bars to sitfor another 12 hours. o 15Your shampoo bars arenow ready to be removed from the mold(s) and cut (if necessary). Put on rubbergloves (the soap is still somewhat caustic) and place an old towel onto yourkitchen counter and carefully place the mold(s) face down on the towel. Tapgently a few times to remove the shampoo bars. If they don't come out easily,place the mold(s) in the freezer for about an hour and try again. o 16Once you have your soapsremoved from the mold they are ready to be cut (if the shampoo bar is one bigblock). Use a sharp knife to carefully cut small, hand sized bars of the solidshampoo. o 17Your solid shampoo barsnow need to cure for a minimum of two weeks before using. Place the shampoobars on a drying rack or in a large box, making sure the soaps do not touch oneanother. o 18After two weeks yoursolid shampoo bars are ready to be used, but leaving them longer will make themmilder and harder (which means they will last longer). o 19Store your solid shampoobars in a cool, dry place until ready to use. 2. Choosing Essential Oilsfor Your Shampoo Bars o 20You have the choice ofusing essential or fragrance oils when scenting your shampoo bars. Fragranceoils offer a wide variety of scents and can be fun to experiment with. If youare looking to make your solid shampoo bar as hair friendly as possible, youmay want to use an essential oil. Essential oils are natural oils derived fromplants and possessing beneficial properties. o 21Use peppermint essentialoil in your shampoo bars for a invigorating and eye opening experience. Thisoil will cause your scalp to tingle as it promotes blood flow to the scalp. Ifyou have very sensitive skin you may want to avoid this one as the tinglingsensation may be irritating. o 22Rosemary essential oilsis an excellent choice for your shampoo bars. It helps alleviate dandruff andpromotes healthy hair. o 23Tea Tree essential oilis used in professional dandruff shampoos. It helps eliminate dandruff and anoily scalp while promoting good blood flow. It can cause irritation to thosewith sensitive skin. If your scalp is sensitive use another essential oil, orlessen the amount you use in your recipe. o 24Lavender is a popular,tried and true essential oil. Not only does it smell wonderful, it is great forirritated and problem scalps. Lavender is also good for putting people in anuplifted mood, so if you really hate getting up in the morning, try adding thisto your shampoo bars.

Why not learn to make your own shampoo bars ? I have been making and using them. Easy to do. Just have to buy some lye crystals online, then you need oils. The oils in the shampoo bar are different than my regular soap bars. I was buying the bars online for about $8 each. Learned to make my own for way less. You can use the bars for both bath soap and shampoo. I won't got back to store shampoo. Not unless I totally have to in order to use up the shampoo I have. But, I have been using it to wash my clothes in instead. None of the lauryl sulfur whatever it is called stuff. That makes your hair fall out. It was meant to degree engines with. Not for your hair.

It won't be a safety issue to freeze, but it would be the quality. Could get mushy or some of the seasonings could get strong, etc. I know some herbs do get strong when frozen.

Sure not can bread !! Will have a fire or hopefully enough propane to can safe foods. I have faith in God to supply all my needs.

You need to remove the jars out of the canner since they sit in the temperature danger zone too long. That is where the bacteria starts growing. They need to be removed to cool down. We all know that bacteria grows rapidly and multiplies at certain temperatures. Just as in that hot canner. You want the jars to cool off . In the canner, you have no idea WHEN those jars sealed and what the TEMPERATURE stayed at in those jars for what length of time. It is during that hot time in the canner bacteria grows. Most all homecanned foods are safe. It is when you take shortcuts, as well as leave in that hot environment that they are not considered safe. They are thermophiles that grow, heat loving bacteria. Do you safely cook and store your foods at home ? Follow the 2 hour safe guideline at room temp. before needing to throw them away ? Same principal here, they sit in that danger zone way too long. http://www.ext.colostate.edu/Pubs/foodnut/09341.html The tomato product would be the worst since it can get flat sour. Forced cooling is just as bad.. the time a canner takes to get up to pressure and to drop naturally are factored into the safe processing time. If you force it to cool too fast, then they are considered underprocessed. So, it does matter when and how you cool down the canner and jars. NCHFP says : "While the canner is cooling, it is also de-pressurizing. Do not force cool the canner. Forced cooling may result in food spoilage. Cooling the canner with cold running water or opening the vent pipe before the canner is fully depressurized are types of forced cooling. They will also cause loss of liquid from jars and seal failures. Forced cooling may also warp the canner lid". The reverse vacuum IS true. Ask Crazy4canning and she will tell you it happened to her ! . You don't have to believe me, but even removing the weight or counterweight will not always keep it from happening. I believe she finally got the lid off, but most cases the lid will not come off. The only way to get it open would be to saw it off. It is like a jar lid sealing, there is pressure in that canner and the lid can seal down and get stuck.

Sorry, they are NOT SAFE !!! They have a thermal loving bacteria that grows in that hot canner. You cannot safely save them at this point. If you reprocess, I cannot guarantee that it will destroy all the bacteria. So, it is up to you if you want to risk it. You are also lucky you did not get a reverse vacuum. Yes, it really happens ! No matter what you do, the canner lid will never come off. Then you lose not only the food, jars, but the entire canner. I am telling you the truth, this can happen. I know of people it did happen to.

I think you need to include safe jerky making. NO ground meats, lean meats only. Then, they need to be precooked or in a vinegar dip at least. Then, no low salt soy sauce. Must be the real salt soy sauce for safety. No safe drying of eggs, no "hamburger rocks ", no cheese. Just to name a few things.

Why not order some powdered citric acid online and have it stored ?

They shatter with a hammer when you hit them. That is when they are done.