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The only thing I use ACV for is in my homemade salad dressings.

Same here.

Here, Menard's is a good source and surprisingly when no one else has any, Big Lots has them.

I buy canning supplies out of season. In canning season there always seems to be a run on needed items from jars to lids to pickling spices, etc. This year is worse than normal.

I always figured that if I could draw it up, that I could build it. I can build things without drawings but the drawings help.

I use the pink boxes but stick with the yellow box recipes for sugar amounts. I have not had a failure to set using the pink boxes but have had a failure to set using the yellow boxes.

This is what I do using store bought raw, peeled garlic cloves when making my pickles that have garlic in them. After the sterilized jars are filled, I pour the boiling pickling brine into the jars and seal them.

Don't feel bad, it is a genetic thing. There are many who don't like raw tomatoes but do like tomato products such as spaghetti sauce or catsup.

Pickled Eggs

I have my maternal grandmother's recipe for making catsup but have no idea if it is good or not. I know my mother tried to make catsup one time and it did not turn out right for her. It didn't stop her from having catsup sandwiches with it.

Using vinegar is fine if what you are cleaning is basic. Most cooking residues are acidic and using baking soda as your scrubbing medium works much better.

I use Comet. I kept my stainless steel pans looking great until my mother used them as mixing bowls with the hand mixer.

It depends on whether you put it in an actual freezer or if you put it in the freezer part of a refrigerator. The latter's constant defrost cycles does not keep things as well or as long as a true freezer will. Irregardless of that, I have used frozen in the jar spaghetti sauce more than a...

There is only one of me so if I get around to making spaghetti, I use bought sauce from a jar, add mushrooms to it, return the unused portion to the jar and store it in the freezer until the next time I use it.

Congratulations on your new BYC Educator Badge.

I got the 1935 issue because that is the one that my paternal grandmother had. I was able to borrow the original from a niece and scanned the pages that had been written on.

I got an opener like this when it was on sale at Menard's for $1.00 Man hands or not, old arthritic hands cannot do what they used to be able to do.

The Household Searchlight Recipe Book 1935 Pickled Pig's Feet 4 pig's feet 2 tsp whole cloves 1 bay leaf 4 cups vinegar 1 tbsp salt 1 onion 1/2 tsp pepper Wash and scrape pig's feet. Boil until meat will slip from bone. Drain. Place meat in bowl. Combine vinegar, cloves, salt, pepper, bay...

I just use potholders.

A contributing factor is that mine was a spring bear which definitely would have much less fat than a fall bear.