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Just checked. That's a pretty narrow range- 2.3mm. Must have a good eye to tell the difference. :D

I've done this successfully with fig and pomegranate plants for several years. I tried this with a tomato and a couple of pepper plants last winter, but they all died using basically the same procedures. I bring the plants into my attached garage (which keeps them above freezing), keep them in...

Nice. Your setup looks like mine. Mason jars + glass weights + silicone lids. Very easy to work with and once fermentation is done, you just put them in the fridge and serve out of the jars.

I thought of that, but while that might be the correct source, it doesn't make much sense given current knowledge/practices. Currently, all soup canning recipes use pressure canning to eliminate the possibility of botulism. That eliminates the need for any boiling after opening for safety...

Yes. One alternate name (and how I buy it) is horticultural lime. It would be a hassle to dry and repowder for that use, but possible. As for putting it down the drain on city water, that should be a non-issue. The lime is calcium, which most of us have in our water already (hard water). It...

Sauerkraut is a good starting point. It doesn't get any easier. All you need is cabbage, salt and some elbow grease. You can get fancier. The key (as with most vegetable ferments) is to weight down the veggies. They need to stay below the surface as fermentation is an anaerobic process. There...

That's one more than I or my neighbor got in Indiana. The weather just wasn't right this spring for it. Early season flowering fruits run that risk.

Check into Tromboncino squash. It is a long, thin squash that is really tough, reliable and productive. I experiment with 1-2 new plant varieties each year. Some fail, some are okay, but I consider this one a home run that I will keep growing every year from now on. Upsides: Highly resistant...

It felt really odd to me to be buying less nutritious eggs from the store after my first year of raising chickens. That's when I researched preservation techniques and first tried water glassing. Sorry about DH, but most all preservation techniques involve changes in the taste/texture/etc of...

Water glassing is a way to preserve eggs. I'm in my 5th year of doing it. I use it to collect eggs in the spring to store for use in winter when the girls stop laying, but they can supposedly store up to 18 months. It is an old-fashioned technique that predates electricity and is very cheap...

Nice. I do a lot of drying for preservation- herbs, berries, fruit, etc. The main canning I do is for pickles. How has the water-glassed eggs been working for you? I've been doing it for 4-5 years now and find it an excellent way to preserve eggs for the winter when the girls stop laying.

Never heard of doing them with skin on- commercial canned peaches, pears, etc. don't. That said, you should absolutely experiment with it. Try one jar worth (or even a few pieces) and see what you think. If it works, then I agree that it would be beneficial. Takes some pictures and let us...

I've found that frozen sweet peppers work far better than dried if you want to use them as semi-fresh (as I do in scrambled eggs/omelets). Dried hot peppers are better if you want to turn them into a powder/spice for spicy foods.

Botulism happens when you have anaerobic (no air), wet environment and warm enough for the bacteria to reproduce. Freezing eliminates that problem. Canning is where you generally have to takes precautions to avoid botulism. It can happen with home canning (more likely) or with commercial...

Or ignoring a bulging can or the gas rushing out when opened. Both are indicators of likely botulism contamination.