The fig season begins and I’m trying to find cool stuff to make. I was digging through old cookbooks and found a canning book from 1963 that I got from my grandma. Definitely NOT SHELF SAFE recipes. But I found a cool one for pickled figs! It seems similar to the NCHFP one, but the ratios are different enough that I wouldn’t trust it.
Has anyone made fig pickles before? What are they like?
I know that botanically my summer squash and zucchini are the same and will interbreed and make hybrids, but culinarily they’re treated as different vegetables. So if I’m chopping this and making it into a relish, is it safe? I read on healthy canning that it was, but I’m also seeing articles saying that summer squash can’t be safely canned, so I’m confused.
Thanks!
Who else has lost power and is enjoying the “pending assessment” with no estimated restoration time? Love that we have only one power company to choose from in this county /s
I just went through allergy testing (again, because I guess if you wait too long you have to redo it). I’m trying to avoid the shots only because my allergist seems to do shots as random walk-in hours that are only during the times I’m working.
Does anyone have recommendations on an allergist that will do the oral therapy? Or has anyone had success arguing for the oral allergy immunotherapy instead of shots?
I’m in New Castle County but honestly will drive down to Dover even if it means I can do the oral therapy.
Thanks!
Probably a dumb question but I’m trying to make sure I can plan a road trip right. My Mach e gets ~2.7 mi/kwh as the average consumption for highway driving, according to the display in the car. When I go to plug the reference consumption into ABRP it wants that number is wh/mi. So would I put 270 wh/mi in as the reference? The base reference consumption in ABRP is 309 wh/mi so I feel like I’m on the right track.
Basically the title… Does anyone have a recommendation for someone to sealcoat a driveway in NCC?
And yes, I know I could buy the stuff and sweat a ton and get covered in gunk and do it myself. I don’t want that. I do a lot of other work myself, this is something I’d like to hire out.
Thanks in advance!
Basically the title - I’m making a jam recipe that doesn’t fill my canner, but I’m making more jam of a different recipe. Can I let the first jam sit in their filled jars in the warm water bath while I cook the second jam, then water bath it all together? Both jams are approved recipes from Pomonas and have the same processing time of 10 minutes.
Obviously I’ve made a mistake here, this section is supposed to be plain stockinette. Did I add an extra stitch somehow? Or drop something? I feel like I’m going crazy but I can’t see it, and I need to know what to fix when I ladder down to it.
Thanks!!
Is there a generally accepted time frame after which we can assume canning recipes are good or not?
I know that canning recipes from the 60s are a pretty automatic no, and would have to check with modern ones to see if they work or not. But what about ball recipes book from like 2010? Can those be considered good?
Really I guess what I’m curious about, is how often would I need to buy new or update books that I have? I like not having to use my phone to cook/can, but I don’t want to buy new books constantly. And obviously I want to make sure I’m using safe recipes.