One of our old Rhode Island Reds isn’t able to get on her feet since yesterday. She never even made it in the coop last night. She ate some mealworms and had a couple sips of water this morning but can’t seem to stand on her legs. She was old when someone gave her to us 5 years ago. She hardly laid an egg even then but she was a sweet garden buddy. We don’t want her to suffer. If this is something she won’t recover from, how do we humanely dispatch her? Remember, we are vegetarians, not used to “dispatching”.
You might try giving her oral tetracycline in water. While she’s probably on her way out naturally, this may help her recover at least for awhile longer. She may have picked up a bacterial infection which is harder on old birds. You can get tetracycline powder at your local feed store. Unfortunately, it’s meant for big flocks and it’s hard to figure out just how much to mix up for one chicken. We use one heaping teaspoonful in a quart of water. Mix well and give to her in an eyedropper several times a day. Keep her where it’s warm and dry meanwhile. Hopefully she’ll either recover or pass on so you’ll be spared having to dispatch her. — Jackie
Jars not sealing
I put up 9 pints of peas/carrots/potatoes and had 7 seal quickly. About 2 hrs. later one of the jars pinged closed. The 9th jar did not seal. My question concerns the unsealed jars of foods. I have read that the jars should be left undisturbed for 24 hrs. If at the end of that time is the jar that remains unsealed safe to eat? I have in the past put them in the refrigerator or freezer. I have concerns that food, especially something like chili, would pose health issues after being on the counter that long. What are the safe guidelines you follow for this?
I only let my jars stand until cool to the touch. If they’re not sealed by then, they won’t seal. At that time, you can put any which are unsealed in the fridge or go ahead and re-can them. With an unsealed jar left at room temperature, you usually wouldn’t have health concerns as the food was processed for the correct time. However, at room temperature, it would later go bad as you would guess. As with all canned foods, it’s safest to bring the food to boiling temperature (whether in a casserole, boiled, or fried) for 10-15 minutes before eating. — Jackie