Member Squeeze
MemberForum Replies Created
-
That “science” can find anything anywhere. Its all in how you calibrate the test
-
the problems with junk in the bottom, especially low beds is leave enough room for root depth, especially for root vegies like carrot. The next is How much they will sink by next year when all the leaves/cardboard decomposes. But thats just the way it goes with raised beds, It seems like you fill them for the first few years every spring. Everything in gardening takes a long time to get close to the goalpost. Tall beds are the same way X3. Your soil might be better, Mine are all topped with peat, compost and perlite. some of my tall beds were used as composter for a year or 2, then topped and planted.
-
you can get a set of the vacume sealer lids (reg and wide) for about 15 bucks on amazon and either use a vacume sealer or a brake line hand pump for vacume
-
I have 2 cosori’s they work fine. I guess if you can afford a dehydrator they work fine, but the same money will buy you 25-30 cosori’s. I think for now, 2 cosoris do everything I need. One has worked for the most part nonstop for 7-8 months a year for 3 years now and no problems.
-
What kind of easily made vinegar would be best for canning or saurkraut type preserving? I have made beer, wine, mead for years. I definitely have cases of old wines I could use.
-
-
does the carbonation thing work on squirrels or chipmunk too?
-
Those FDA rules are more like an insurance disclaimer. They may have been started as guidelines for commercial canneries. People have been canning for quite some time without those guidelines, and pressure canners. Other countries are surprised when they hear the ‘rules’ and know nothing about altitude or acidic. The amish still do it the old way, water bath meats, etc. (3 hr boil) you can tell if something has gone bad. I do both water bath and pressure canning, and use the ‘guidelines’ for the most part, but I dont follow them like they are the end all be all. There are lots of traditional ways of preserving that have been used for many generations that the FDA does not recognise. And I do a lot things that were taught to me from family tradition that are outside the boundies of FDA guidelines. Do what your comfortable with. Theres a lot of evidence in both camps, but I wont change tried and true for commercial guidelines and insurance waiver stipulation…. Ill just leave it at that
-
-
350+ million in the country (documented). Can you get 10’s of millions onboard?
-
A lot of those problems arise because of moisture condensation adding water to the tank. This is why, especially in hot seasons it is better to keep the tank full. The more air space, the more chance of condensation. same goes for a storage canister
-
I built something similar in the yard and stretched hortinova trellis between the long walls. This year one side is long beans and the other is Trombocino squash. I figure something different every year to rotate crops. Cucumber, beans, peas, melon, squash… could alway go berries or grapes.
-
lots of lime on them gets rid of the smell, and degrades it faster, bury it at least a few inches
-
This reply was modified 1 year, 7 months ago by Squeeze.
-
This reply was modified 1 year, 7 months ago by
-
Nailed it! Now for the bonus