Answers to common pickling questions
A home economist answers frequent questions about pickling safety and methods. Do not alter vinegar proportions for acidity, as low acidity risks botulism. Commercial mayo jars are unsafe for home canning, and proper canning jars and lids engineered for the process must be used.
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Home Economist
Subprimal Tenderloin Cuts Cut Costs for Home Butchers
A market offer shows whole beef tenderloins at 3.99 per pound, far below typical retail prices. Guidance explains cutting subprimal tenderloin at home to save, with steps to trim fat and remove the chain, plus notes on proper canning jar care and pickling Q&A tips for home processing.
Pickle Recipes From Page 1B
Instructions for making two pickle recipes with peppers onions and vegetables. Includes steps for rinsing slicing layering jars and sealing with boiling water bath processing. Yields about 4 and 7 jars respectively with ingredients such as vinegar corn syrup sugar oregano peppercorns and salt.
Flour moisture and plant spray cautions
The note explains flour moisture varies with weather and storage. It warns that hairy leaves such as African violets and begonias should not be sprayed. It cites historical birth years for Nikita Khrushchev and Queen Elizabeth II and mentions a 1963 Arab Republic communique and a 1897 Greek war.
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