Canned Nerd

All the more reason I guess to convert to a "rocker." I'm actually surprised it has taken this long before the volunteer/public service began having a price tag attached to it. They have costs too, even the government greedy types, and I'm finding the friendly desire to be of service to the public/neighbors is eroding badly.

As a personal preference I tend to use pectin since it is a natural ingredient that is already present in the fruit whereas ClearJel is a modified cornstarch that is added. No difference in taste and probably very little difference in texture if done successfully so it falls to the convenience and preference of the person.

I totally agree and is a major frustration in doing geneology research even with computers and ability for phonetic searching. I love it (not) when people are recorded by TITLE only (Henry The Lion Heart), which may change with status over time, names are (mis)spelled or totally changed when immigrating, etc.

It's always refreshing when a non-sheeple raises their head to show the results of intelligent thinking even though it generally means being attacked by the .

Unfortunately just because it can be done with expensive and very specialized commercial processing methods does not mean it is possible nor safe to do by simple home canning. The stated "tricky part" is a prime reason why pasta, rice and similar is not used.

Just remember that the enzyme benefit of juicing dissipates after 15-30 minutes normally and will disappear when heated in the canning process.

24%

Needed some stick to the ribs comfort food so I ended up with skillet kielbasa with rice, peas, mushrooms and a can of cream of celery soup, topped at the end with shredded cheese.

An interesting topic found in it.... TO MEND AN IRON KETTLE Mix the white of an egg with some iron rilings and some lime to make a thin paste. Apply to the crack and let it set a couple hours. Now I just need to figure out what iron rilings are.

But her spirit and memory will live on for many years to come.

I wonder at the practical application of using a dehydrator for the tomato sauce and grind it to a powder. I do that for tomatoes and it works well. It would take awhile but would have no expiration to worry about.

Why would you through it away? Canned tomato sauce will last for many years.

http://thephysicspolice.blogspot.com/2013/12/baking-with-splenda.html

I have no factual knowledge, but I anticipate the books are locked into your Amazon account and not to the physical location (reader). You could download/transfer to your new reader but could be a problem if someone else had the old copy since they would be pointing to your account. Of course that would only apply to books that have a 'DRM' lock on them. There are a lot of books out there that don't have a copy restriction on them. Amazon does have an option to 'share' books to someone else for 2 weeks but I've never looked into it.

I just upgraded from my old Sony reader to the new Kindle PaperWhite 3G +WiFi and I haven't been able to stop reading since. To me it is an awesome improvement in screen display. The Internet access is primarily to communicate with Amazon.com and your free Cloud account though you do have a simple beta browser for limited access elsewhere. I love the ability to download new books in a matter of seconds wirelessly. It holds approx. 1,100 books but I doubt I will fill it since i have Cloud storage available and I also use Calibre to store and manage my book library on my PC. If you have never used Calibre I strongly recommend it so you don't have keep all you completed books on your Kindle. It also will translate other books (epub etc) to be read on the Kindle. The recommended cover for the PaperWhite is $40 and probably worth the price but I was lacking such funds and got the one off of eBay for less than $9 from a reputable Hong Kong seller. I found the cover is too soft to stay flat when holding with a warm hand so it does not close flat without some weight on it. Both cases (magnetically) turn off the reader when the cover is closed and turn it back on when opened. I'm very happy with the cheap one despite the one nusance. I may go for the expensive one sometime in the future since I now am totally in love with my PaperWhite 3G.

Like an addict. Every couple months she begins hinting that she needs another fix of this particular jam. For those of you who have made Apple Pie Jam it requires no other explanation. If you haven't, do so at your own risk.

Yes and I looked at it in my hand rather anticlimatically afterwards, forgetting for the moment why I had it.

I was standing right in front of it and it was my fault. I was looking for the last jar of Apple Pie Jam for a friend and put my hand on the shelving as I leaned forward. That's all it took for time to slow down horribly and watch the event unfold. Shelving was metal with plastic connectors and the latter appears to have been the breaking point. And to think I was considering reinforcing those areas just days before. And this was not in a basement, but inside my house along one wall with carpeting and everything. If I could have just scooped it up and tossed I would have, but life is never that easy. I've had to deal with the situation one jar at a time and, as of this morning, I still have about a foot high jumble of jars (50-100) and an odor of pickle juice despite not finding a broken pickle jar....yet. Enough said. I've hijacked this thread enough already.

The mess definitely wins out. Amazingly the majority of the jars survived the cascading fall from as high as 5 feet. The result was a volcano-shaped pile of pick-up-stix jars and shelving parts. Moving the wrong item resulted in more jars moving/falling and potentially breaking. So delicate was it that I chose to grab jars bare handed to move them. After cutting myself twice I gave up that luxury and used leather gloves and an extension grabber when I could. Slow process and it will be days or longer to grab and move individual jars. Amazingly not a single jar unsealed. It was all glass breakage and mostly the quart jars. Afterwards it will be inventorying what is left and what needs to be canned again. Everyone, keep up your canning and brag about it. I need the encouragement in the coming weeks and months.

Doing salvage operations for the rest of the week since one of my major shelving units collapsed and a couple hundred jars collapsed into a broken heap. My holiday spirit went the direction of the broken shelving.

Published on Nov 10, 2013 Never before uploaded episode from Clara's 2009 Season 1 DVD. www.greatdepressioncooking.com/dvd Twice Baked Potatoes

Bugs are a good source of protein. I just don't like them while they are flying/crawling/biting near me.

Thanks for the offer, but I will pass in favor of someone else that may want/need it more.

For years now I have been using stainless steel stock pots (w/glass lids) from Big!Lots ranging in price from $5 to a max of $20. I paid $18 for one the same size as my 16-qt canner. My smallest will hold 1 quart jar and comes with a wire rack, apparently for cooking Asparagus. Always be on the lookout in the stores and garage sales since you never know when some treasure will show up.

Reminds me of the existing steam canners on the market that are not approved by the National Center for Home Food Preservation since the steam penetration posed a concern. Unfortunately they ran out of funds years ago to do any serious testing on them. Perhaps that will change with Ball's entry. With that information and the $300 price tag is enough for me to keep doing things the recommended ways.