Pixie

LOL pink is the way to go! That is how I marked my tools when I was on the job. lol All the guys knew which tools were mine!

I am told to wait about 3 months for the pickleing to pickle.

dental floss would be a better option, or fishing line. water proof.

I have one toilet that the chain was always falling off the lever. It just hooks on, but does not stay for long. I took a piece of thread and wound it around the ball chain and the lever so that it is stuck firmly in its groove. I have not had any problems with it since. I have the cup-type assembly in my tanks, not the float ball. Tha is one thing i still have to add to the preps, is the toilet repair kit.

sorry...i forgot to check back on this thread. it made 2 500ml jars, 3 250ml jars and 3 125ml jars if i am remembering correctly. i made 3 batches already so i cant just count the jars. heh heh heh. what i did is beforhand i put all the garlic into the jars and sterilized that many plus 2 just in case. if you blanch the garlic for a littlebit longer, saw 45 seconds instead of 30 the peel comes off nicely. we kept accidently shooting garlic across the room if you squeeze just a bit too hard the garlic acts like a slippery bar of soap! lol and yes, it is water bath canned.

lol

Plan to buy a many multi tools. I keep one in my kitchen, one in my main bathroom, one in my car, one in my BOB.

I have been making gift baskets with them in. I have a pattern for some really cool oven mits as well.

well, my daughter has warts now, so time to bring out the duct tape again!

well, knowing the difference between a phillips and a flathead is a start! heh heh being in the states, you likely have never seen a roberts. (square) heh heh

12 large garlic bulbs (1 3/4 pounds) 2.5 cups white vinegar 1 cup dry white wine (i used red wine vinegar instead cus i dont have wine and im broke) 1 tbs of pickling spice and salt 1 tbs sugar 1 tbsdried oregano 4 whole or crushed chili peppers blanch garlic for 30 seconds to soften skins. immediately immerse in cold water. peel garlic cloves in a large stainless pot combine vinegar, wine, and spices. boil one minute. add garlic boil for one minute. pack in to hot jars, and process for 10 minutes. if you try this, let me know how it turns out!

I had my Garlic lab tested and the PH was 3.8, in the safe range so I can selll it. It needs to be below 4.6. I have NO idea what the heck that means or anything, but as long as i dont have to mess with dehydrated garlic. also, i bought a kilo of garlic for 1.70!!! WOWEEE!!! i need more pectin!

it seems like a hasstle...pay 5 times as much for the dehydrated garlic just so i can rehydrate it to make jelly....my cost per jar is about 2.50 i am charging 4.50 but this is gonna bring up the price.

i wanna salmon!!!

how can i change this recipe so that i use dehydrated garlic? the health board has said that i am not allowed to use fresh garlic because it would have to be tested before i can use it.

neat! i stopped using sponges when i learned how to knit a dish cloth! its so satisfying to use a dish cloth that i made.

Originally Posted By: Amishway Homesteaders Want to keep your dish sponge handy when not in use... We have a clothespin attached to the shelf that is above the sink and just clip it in there for next time you need it- that way it dries out and stays a little cleaner longer! i have a row of little hooks above my sink. one for the cloth (which i knitted myself) and one for the bottle brush, one for the nipple brush, and one that i hang my rubber gloves on so they dont get slimy on the inside. some days i need a bigger hook to put the baby(she's actually a toddler, but i am in denial) so i can get things done around the house!! lol

those big chefs knives are awsome! i used to use paring knives for everything because my mom did...then i dated a chef.....

bumping this up becsause it took me forever to find, and i would liek to recommend this as a sticky. many people out there use pressure cookers as canners, and when i say that i have a hard time finding a canner in stores, people always say oh go here! then they link me to a pressure cooker. i know of 4 people in hope that use pressure cookers instead, and they give me home canned meats, i just toss them. i have no idea how it is processed, so i will not eat it. better safe than sorry.

exellent! thanks!

i am adding parsly, cilantro, and hot peppers. do i need to adjust processing time, or amounts? it is the first recipe i am using, so it is sitting in the vinegar on the counter untill saturday. i like making the jelly.

hey, thats pretty good...now all i need is a truck and a garage! lmao i like the cargo nets idea....for my kids rooms. i bought one of those teddy hammoks, and it was a joke. it could only hold 2 teddies, 3 if they were fairly small. i want a big huge one, my kids have so much stuff.

wow, what i thought was a stupid question, turned out to be very informative! more than i thought it would be. heh heh thanks everyone for all the great info! (i love this site! and by site i mean the ladies who post and make it possible!)

i had NO idea what MSG was either! does it actually tenderize the meat?

heh heh cool!