Look at this shit (first paragraph of body of article):
“Automatic watches are admired for their intricate mechanics and timeless appeal, but even the finest timepieces can sometimes run fast or slow. If you’ve noticed your automatic watch gaining or losing time, you’re not.”
First search result on DDG. Thank you, automatic watch expert and real person Hnin Oo Thazin. We may need a whole ass new internet.
https://mtscwatch.com/blog/why-your-automatic-watch-runs-fast-or-slow-and-how-to-fix-it
Canning now boils down to for me, “only use the sites you know are safe” and it’s annoying.
Maybe it’s just back to physical cookbooks again!
https://www.survivorlibrary.com/library/canning_and_preserving-1887.pdf
Here, knock yourself out.
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Thanks for this, saved so I can access it offline. There’s a lot to be said for tested, proven methods even if they’re not exciting foods sometimes. My (70yr old) aunt made some canned chicken that looked extremely questionable a few years back. It was canned in its own broth so ended up being encased in a disgusting chicken gelatin. But I fuck with canned meats I’ll try it.
Once we finally got around to using it we were a little sad we hadn’t sooner. It was some of the tenderest most flavorful, real chicken I’d ever had.
The problem with old old recipes is they haven’t been tested probably uh, ever. Ball/Kerr has a good website with tested recipes, as does the National Center for Home Food Preservation, which are the two sites I know are considered safe (well I consider safe??).
That book is very very cool in the “Damn I love old books” way though!
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I went back to my mum’s method of writing down the recipes I like in a dedicated notebook… Does not help with finding new things, but it does with having to skip slop in recipes I want to do again.