Canning pineapple juice
Is it possible to can pineapple juice?
Sure thing! (Although we don’t have any pineapples growing in our Northern Minnesota orchard.)
Just heat the pineapple juice to 165° F, then ladle into hot jars, leaving ½ inch of headspace. Process pints for 15 minutes and quarts for 20 minutes in a boiling water bath canner. — Jackie
I read on line that you can store fresh eggs in salt to keep them for extended storage time. Checking your site I found someone that suggested storing them in dry oatmeal. Is the idea just to keep them out of oxygen? If so, could I push them into clean sand (free in Florida!), flour, or rice?
Eggs will store a whole lot longer than most folks realize. The key is to get FRESH eggs. Store-bought eggs are usually a month or more old before they hit the store shelves. And store-bought eggs have been washed. This is fine, but eggs have a natural coating which protects them. Plain clean, unwashed, homegrown eggs will stay fresh in a cool location (fridge, cool basement, etc.) for months with no extra care or preparation. I kept eggs from the first of December until the middle of May each year when we lived real remote in the mountains of Montana, just sitting them on a lower shelf in my pantry where it stayed about 40 degrees all winter. I have used mineral oil rubbed on as well as waterglass. Honestly, these methods were just not worth the trouble. Keeping eggs in sand, salt, etc. might help prevent oxygen from entering them but I haven’t really seen that it increases the storage-ability enough to make the bother worth it. You can give it a try and see how it works for you. — Jackie