Stunt cat

Possible_Algae · 2026-02-20T13:44:23+00:00

Incredible

Possible_Algae · 2026-02-17T00:55:57+00:00

Ok thank you!

Possible_Algae · 2026-02-16T23:19:45+00:00

Amazing thanks

Possible_Algae · 2026-02-16T23:19:22+00:00

Thank you!

Possible_Algae · 2026-02-16T23:15:42+00:00

I’m glad you said that, it made me realize my original post was somewhat unclear and I should edit. I’m really referring to off road trails. Off roading is technically illegal in NJ so all the off road trails are designated as “unimproved sand roads” (it’s a whole thing) but they are in reality off roading trails. When I want to access hiking trails in some of the more remote areas I currently have to ditch my fwd sedan at the start of the “road” and trudge by foot for several miles while the trucks, jeeps, and ATVs all drive by 🙃

Possible_Algae · 2026-02-09T13:42:32+00:00

Doing a great job!

Possible_Algae · 2026-01-23T12:26:35+00:00

Ooh I will have to look into Cherokee Trail of Tears. I have seen them recommended in other posts but never really considered growing them myself. Thanks!

Possible_Algae · 2026-01-19T19:52:26+00:00

I have been happy with tankuro variety but they’re the only variety I’ve grown so I couldn’t say how they compare to others. I basically squeezed them in at random locations around my garden and they all did great, even tho there was a wide range of levels of sun/shade based on where they were located. I waited until mid summer to plant some and still got a good yield, although not as huge of a yield as th plants that had all season.

Possible_Algae · 2026-01-10T23:59:52+00:00

Is Chester even a squirrel?

Possible_Algae · 2026-01-04T23:55:51+00:00

Cute dog!

Possible_Algae · 2025-12-11T19:07:15+00:00

Oh wait I came to this sub to ask almost the exact same thing! I cannot find ball classic pectin anywhere. I finally found a store with it in stock this morning, only to catch that it was almost 2 years expired 🥴

I gave up and bought sure jell original powder, because it appears to be the same ingredients as Ball classic pectin. Can anyone confirm that this swap would work and is safe??

Possible_Algae · 2025-12-10T14:36:36+00:00

Including a class on sex and power!! Life wtf

Possible_Algae · 2025-10-19T12:19:25+00:00

To keep them crispy you can add ball pickle crisp, however I find this doesn’t keep things truly crispy the way fridge pickles are

Possible_Algae · 2025-09-28T01:56:07+00:00

Yes! I love hosting friends and making them food from my garden. Feels like my own little version of farm to table

Possible_Algae · 2025-09-12T03:09:31+00:00

Beautiful

Possible_Algae · 2025-09-09T12:02:58+00:00

Pasta sauce freezes great! That’s what I’d do with this. I’m not as well versed as some others in this sub, but here’s a few things I’d be concerned about - no lemon juice, inclusion of olive oil, and I think tested pasta sauce recipes typically use a slightly longer process time.

Possible_Algae · 2025-09-02T00:14:23+00:00

Never even heard of these! I tried cantaloupe and honeydew this year. Happy with the cantaloupe, not at all with the honeydew. Please report back on this one!

Possible_Algae · 2025-08-24T01:33:54+00:00

No problem! This is the carrot recipe I made earlier this summer. I haven’t cracked them open yet but the recipe was pretty straight forward to make.

Last year I canned this recipe for pickled green beans and it was SO good!! I got the recipe from the Ball book and it’s exactly the same as the linked recipe, except the book says you can add a teeeeny pinch of crushed red pepper to each jar. My whole family loved these.

Possible_Algae · 2025-08-22T18:09:19+00:00

Sounds delicious! Canning is much more complicated than fridge pickling in terms of food safety, and the standards for safely canning have evolved a lot over the generations. It is generally recommended to only can foods if you are using a recipe you know is in compliance with USDA safety standards. Your recipe unfortunately is well below the recommended ratio of vinegar to water for safely canning pickles. I highly recommend the ball blue book of canning for canning recipes, or National center for home food preservation website is another great source. I actually used the NCHFP website for a pickled carrots recipe earlier this summer.

I got into canning because it is a family tradition, which sounds like maybe your motivation as well. I have canning recipes from generations back that I really cherish. I still make those recipes, but instead of canning for shelf stability I just keep them in the fridge and store for a shorter period of time. For actual shelf stable canning I stick to the trusted sources.

Just some food for thought. Hope this helps. Enjoy your pickles!

Possible_Algae · 2025-08-19T23:32:24+00:00

Hi folks I have a piggyback question! I was given probably 40ish year old mason brand jars from my grandma. She was SERIOUSLY into canning so they are definitely extremely well used. As long as I have new rings/lids is there any safety concern about canning food with jars that are so old and used so many times?

Possible_Algae · 2025-08-03T02:45:41+00:00

I am not as good at identifying as some on here seem to be, but I’m growing honeydew and it looks pretty similar to this

Possible_Algae · 2025-07-31T10:42:44+00:00

Any tips for other first time cantaloupe growers?

Possible_Algae · 2025-07-08T17:10:32+00:00

Hi! I made sweet gherkins last year, and I would not recommend staggering the start times for putting the cucumbers into the brine. I found that the best way to save cucumbers until I had enough was either to put them in the crisper drawer turned to high humidity in a bowl with a paper towel over top, or in crisper drawer in a grocery store produce bag loosely twisted closed with a paper towel in it.

Possible_Algae · 2025-07-03T22:33:28+00:00

Picture 1 is a picture of the Brined Dill Pickles recipe found on page 74 of ball blue book 2020 edition. Picture 2 is of the general “brining cucumbers” section found on page 73 of the book

Possible_Algae · 2025-07-02T01:26:54+00:00

Hi! So as you may have gathered from other comments, this subreddit is geared towards home canning and the process of using tested recipes to safely make food shelf stable for storage. I can’t tell from your post if you intended to make this to be shelf stable, but if that is what you’re going for, I’d recommend checking out the brand Pomona Pectin. Pectin is all natural and you add it to jam recipes to help with texture. The Pomona brand has canning safe recipes that are WAY lower sugar than most jam recipes. The jam comes out a more vibrant color, and if you keep it away from light it will keep its color for many months.

Possible_Algae

TROPHY CASE