Midnightmom

Wow! You've had a rough few months! Glad to hear you are on the mend. See you over in the other thread.

Fermented cabbage (sauerkraut) tastes soooooooooooooooo good! It needs to be kept in the fridge though once it is completed. I am not sure you can "can" cabbage unless it is as sauerkraut - but then you lose the probiotic properties of the ferment.

Ask around and see if anyone in your area does free landscaping as a "ministry" or just to be good neighbors. Lots of YT channels to watch and see what I am talking about.

Hot Bacon Fat "Magic Vegetable Juice" Dressing 1/2 cup of bacon fat 3 to 4 tablespoons of apple cider vinegar 1 tablespoon of dijon mustard salt pepper sweetener to taste (7 liquid drops sucralose or 3 tbsp granulated sweetener to start) Heat the bacon fat in a small pot. Whisk in the ACV, mustard, and other ingredients and pour it warm over the spinach. Taste first for sweetness. I like a lot of ACV and a lot of sweetener for more tang.

I think that stems from the 50% solids content that I mentioned above. I might "rebel" a bit and jar up some shredded corned beef in a lot of liquid.

If you are unsure that the seal is proper and not just "stuck" because of siphoning, you can wait until the jars are totally cooled and you have removed the bands. Then, tap the lid of each jar. You should hear a "high pitched" ping. IF you hear a "dull thud" they are NOT properly sealed and should be used or refrigerated w/in the 24 hr window as recommended by the National Center for Home Food Preservation. This is also the way you can check the jars you've had on the shelf for awhile to make sure they didn't unseal then "seal" again. I did this a few months ago and found several jars that "thudded." It was quite the experience disposing of them correctly and not letting any botulism spores out into the air. I think I posted about it back then - I will try to find the link and add it here. ETA Link: Soups Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned. These directions are intended for use with ingredients that already have separate canning recommendations for those foods. Also, jars should only contain up to 50% solids. (National Center for Home Food Preservation) I would try only one, or perhaps two jars just to make sure the BBQ sauce doesn't burn due to it's high sugar content. You can raw pack chicken and other meats! It's sooooooooooooooo easy to do. Just cut up the meat, stuff it into the jar, put on the lids and bands, and put the cold jars into cold water and then close up the canner and process for the recommended time for the size of your jar at your altitude. No cooking, no broth, no hot water - just MEAT! (It makes it's own broth) Selecting, Preparing and Canning Meat Raw pack – Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1-1/4 inch headspace. Do not add liquid. https://nchfp.uga.edu/how/can_05/chicken_rabbit.html raw pack boneless/skinless chix breast Cooked (from raw) chix - aka: "Ugly Chicken"

Send me your mailing addy and I will send you a jiggler. I have one to spare.

They are back in stock and at "pre-Co v id" prices at Walmart and most grocery stores. As a matter of fact, they are in abundance at my local Wmart because I think the pandemic scare (or was it boredome) is over now and people aren't buying them up like they used to. I do meats in pint jars and soups in quart jars- prepared as ready-to-eat - not "concentrated." Any veggies I have are in store bought cans. Much cheaper than using canning jars and already packed for long term storage.

The "equipment" @Jeepers and I were talking about are also known as "over the shoulder boulder holders."

Mine is available for use, too. Now, if I just had a horse.........................................

Just change the date.

I was getting this same message (and graphic) back on Oct 1 and reported it to Annarchy then. I have not come across it again since then, but I hope she can figure out what is going on and how to stop it.

I'm just gonna leave this here............................ BTW - I have no idea where this pic was taken, so, maybe I didn't really find it??? But, someone did! ETA: Navigated to the OP and someone posted this info in the comments: ( 45.53746095334271, -93.61280882185955 ) 13704 County Rd 42, Princeton, MN 55371 Love these "directions" given in the comment section.

Not that he would "want" to, BUT, the bank can set his checking account to NOT ALLOW overdrafting to take place. So, the next time he goes out to eat his purchase will be DENIED! Maybe a little bit of embarassment will help to cure him.

Anyone ever work in a grocery store? Or been in one when an oopsie happened that needed to be cleaned up???

More fun with food. This has made the rounds online, but I didn't see it here, so................................... (It's more humerous if you can remember the commercial)

I've seen that vid too, but it seemed to me that it would only work with certain models of the vacuum sealer. ETA: It may be on this playlist. https://www.youtube.com/results?search_query=make+your+own+foodsaver+bags

I thought the recruiters took care of transportation for that?

Truth!

An A1C of 5.0 is the gold standard. You really don't need to aim for anything "lower." If you are on FB, may I suggest the following group to check out? Type 2 Diabetes Rebels

Just came across this idea today. I think it is an amazing idea, don't you? Idea came from Solace Farms (FB)

Just so you know, The Patriot Nurse (YT), has a "bookstore" on her dot-com site and sells what you are looking for. I am not sure of her prices though. The other thing is that she just finished a course of study and is now a "certified master herbalist." She has designed an online class for those who want to learn what you were talking about in your post. I am pretty sure it is an "at your own pace" class so there are no worries about falling behind or missing a session.

Additonal information on Insulin Resistance

Perhaps something to ask your new Endocrinologist about?? I just watched this vid on "Butter Bob" Brigg's YT channel. No, he's not a doctor, but I found this video to be very enlightening: "The Root of Modern Illness - High Insulin." His contention is that chronically high insulin is the cause/root of many illnesses, and that the keto diet is the "treatment" for reducing the amount of insulin circulating in the blood (and causing damage). His reasoning is this: EVERY time you eat (or drink a sweet beverage) your body releases insulin. So, if you are eating frequently you are constantly releasing insulin into your bloodstream. IF, however, you are eating low carb or keto, the diet keeps you satieted and you eat less frequently so you reduce the overall amount of insulin being released and in circulation. This is a very trunkated version - you should really watch the vid for yourself.