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Pickle Anything! Basic Pickle Instructions
How to Make Plum Barbeque Sauce and Syrup (2-for-1!)
Honey Harvest and Extraction
I have a question: my father was saying I could heat my filled jars in the oven as opposed to a boiling water bath covering the jars...is this true? I am improvising as I do not currently have a deep pot. Thanks!
Ajvar: Balkan Pepper Spread!
Two Vastly Improved Fruit Pickers
You don't build up an immunity to exposure for some of this stuff. A weak immune system can occur with low exposure in general; however, one gram (the weight of a 1cm-wide cube of water) of the waste product from Botulinum bacteria (which causes cans to bloat) can be diluted in water and distributed with 100% kill effectiveness among over 100,000 healthy humans. That's not LD50; that a flat guaranteed-kill.You can exterminate a small city with what's in a 6 ounce can of improperly-processed tomato paste.Most people simply haven't seen bad food or bad processing. Bad food comes out of a factory hundreds of miles away, and all you know is the food gets in the can somehow; if you start canning at home, you know you do a thing, and sometimes that thing might fail, and then the food is inedible and will kill you. Chances are unless you've been canning *everything* (not just chicken stock and strawberry jam), you've never seen bad food, but you've heard that your hobby can kill you if you're not obsessive.Invisible fear is the most visceral fear. It's not unwarranted; it's only unexplored. Of course poor handling and contaminated food *will* kill you; if you've never seen contaminated food, you'll worry yourself to death that you wouldn't know it if you saw it.
Plum Infused Vodka
That used to be me too. Not anymore. Repeat exposure to poison ivy increases susceptibility. That being said, I have an aunt in her fifties that pulls poison ivy out of her garden bare handed and never has a problem, but if I were I wouldn't press my luck. You may eventually regret it.
I have done so with success (so far). If collected in the fall, they must be cold stratified. I collected mine, soaked them in water for 24 hours, put them in loose ziplock bags with a moist paper towel (check every few to make sure it stays moist), and left them in the fridge for about 2 months. If you do this be sure to clean the meat off with a toothbrush or something, and do a couple different batches in different ziplock bags because might get moldy and have to be discarded. After stratification bury them in small pots, point down, about 1/2" deep. Some of mine took up to a month to poke through the surface, but when they do they'll get to a few inches tall within a couple weeks. I use compostable seed pots that I can put right into bigger pots when they get larger. I started this process last winter with about 7 seeds, I now have 4 small trees in pots in a cold frame outside. This was my first attempt at starting trees from seed, I tried several species and had the best success with the Ginkgo. Just make sure you keep them watered, and you should be good to go.
Pretty much every Ginkgo that you get from a nursery (which is where most people/municipalities get them) are male clones specifically to avoid the smell, otherwise they would have a much harder time selling them.
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