text:
Homeopathy no more
January 18, 2012Starting this year, it will no longer be possible to receive a degree from a publicly-funded British university in areas of "alternative medicine," including homeopathy, naturopathy, and reflexology.
Derby University, in the Midlands of the United Kingdom, said that as of 2012 it was shutting down its complementary medicine department. Meanwhile, the University of Westminster, in central London, which used to be the country's leader of alternative medicine degrees, is no longer taking on new students in this area of study for the fall 2012 semester.
Until last year, students at Salford University in Manchester could take a bachelor of science degree in homeopathy, Chinese medicine or acupuncture - all disciplines regarded as non-scientific in the wider science community.
Over the last few years, nearly all such courses have disappeared from British universities, as there has been more scrutiny of public funding for scientifically dubious practicies. As of just a few years ago, there were 45 different degree possibilities across UK universities in what nearly all mainstream scientists would call pseudo-science - like homeopathy, naturopathy and reflexology.
Alternative medicine university coursework still persists, though, in many European countries, including France, Austria, Germany, Italy and Spain.
Origins in 18th century 'science'
Homeopathy is based on the idea of treating like with like - onion extract against running eyes for instance - and by diluting the remedy in water to such an extent there's often no trace of the original substance left. It was theorized and promoted by a German doctor in the late 18th and early 19th centuries.
However, today, nearly all scientists dismiss this and other alternative medicines like acupuncture and chiropractic as unscientific, saying people who claim they work are merely observing a placebo effect. Last year, both the British and German governments called for a halt to public funding of homeopathy.
"They're dishonest, they teach things that aren't true, and things that are dangerous to patients in some cases," said David Colquhoun, professor of pharmacology at University College London, who has led the charge to shut down these programs.
He told Deutsche Welle that universities by their very nature should not teach non-academic subjects. Five years ago, he started campaigning to close what he calls university courses in "quackery." Since then, 21 out of a total of 45 courses across six UK universities have been shut down.
"There'd be nothing wrong with teaching about acupuncture or chiropractic or homeopathy as quaint things that people used to believe before we knew better," he said. "But these are being taught to kids so that they can go out and treat patients as though if it was all true. And this is a terrible situation for a university to be in."
Drop in enrollment
Affected universities seem unwilling to acknowledge the affect of this lobbying, but admit that they have seen a drop in student applications.
"We found that certain courses weren't recruiting very well," said David Peters, the clinical director of the School of Integrated Health at the University of Westminster.
This university used to offer the widest range of alternative medicine courses in Europe. Now, most of their courses have been eliminated.
While he can't explain the drop in applications, Peters says the cost of running alternative medicine courses was the main reason for closing them.
"You can't teach a course as expensive as our courses if you only have 10 students in a year," he told Deutsche Welle. "I regret the decision but it's a decision based on pounds, shilling and pence."
Despite the apparent drop in interest among students, David Peters believes universities should continue offer the courses because not enough research has been done into these disciplines.
"The problem I think really for those who say universities should wash their hands of complementary medicine is that where better to do the research than in a university," he added. "And, since you want to have complementary practitioners who are safe and competent and speak the language of medicine, why should you not educate them in universities where they can be exposed to science."
Persistent practice
However, despite the lack of medical benefit, alternative treatments remain popular in the UK and other parts of Europe. Many pharmacies like this continue to sell a wide range of homeopathic pills, and there are practitioners of alternative medicine in many major cities.
Still, the majority of the scientific community say there has been enough research into such methods, and it's time to try to educate people about what has been proven to work, and what has not.
"Homeopathy has to be taught in such a way that nobody would ever dream of practicing homoeopathy because it is not supported by clinical evidence - and therefore academically speaking you cannot support it," said Edzard Ernst, a professor of complimentary medicine at the University of Exeter.
"I just present the evidence," he said, pointing out that the overwhelming majority of such treatments have not shown that they actually work. "The evidence about the prevalence of usage, the evidence about the claims that have been made and the evidence about the efficacy and risks of various treatments."
Report: Lars Bevanger, Manchester
Editor: Cyrus Farivar


text:
Tuesday, April 19, 2011
Rurally Screwed (+Giveaway!)
237 comments:
1 – 200 of 237 Newer› Newest»- Jenna said...
I just planted 26 tomato plants, so I am thinking about canning a lot (hopefully) of tomatoes!
- April 19, 2011 at 10:39 AM
- Liz said...
I forayed into canning for the first time this winter with a batch of apple chutney over the winter, with ginger, onions, and lots of delicious Northwest apples. It turned out great! We love to eat it with simple meat, with cheese and crackers, and swirled into yogurt.
- April 19, 2011 at 10:39 AM
- Unknown said...
I'm planning on learning to can this year... starting with lots of berry/fruit jams!
- April 19, 2011 at 10:44 AM
- Sarah said...
I've done my fair share of canning, but when it comes to sharing within the family we've always left that to my Great Aunt who used to dole out preserves, pickles, chutneys, sauces, etc. every year for Christmas. Now that her health is sadly failing, this will be the first summer that my aunts and I are going to take on the gigantic task of canning the fig preserves. I've got the family recipe and my fingers crossed.
- April 19, 2011 at 10:45 AM
- matt said...
Last year was my first year canning, but there was lots of it that got done: 20 lbs of blueberries, 45-ish pounds of apples, 4 pecks (whatever that weighed out to...) of peaches, and a fair amount of citrus experimentation over the winter. Now that we're in the suburbs (with yard!) I'm looking forward to growing a lot more produce than we used to on our little balcony in the city and canning some of that goodness, along with near monthly trips to various you-pick fruit farms around the area starting in May :-)
- April 19, 2011 at 10:46 AM
- Raheli said...
I'm excited for another canning season. Last year's winner was Plum Jam, made with a random mix of plums cooked down (no pectin, just a little sugar). So delicious.
This year I want to try chutneys -- I've never canned any, but I love a cheddar & chutney sandwich... maybe apple chutney to start. Oh, and onion chutney or jam... that sounds so good. - April 19, 2011 at 10:48 AM
- Melodie said...
I can everything I can! From mushrooms on sale at the grocery store to my own home grown veggies and chickens!
- April 19, 2011 at 10:49 AM
- no4daughter said...
Aside from some salsa, jelly and jam last year, I have been a canning slacker of late. One of my favorite things to can (because they are easy and I love them) is pickled green beans. I hope to grow and can them this year.
- April 19, 2011 at 10:49 AM
- Liz said...
I have never canned, but I would love to learn to so that I can preserve the lychee and loquat fruits that grow in our yard!
- April 19, 2011 at 10:50 AM
Let's see, my favorite canning recipes?! How about the Carrot Cake Jam (those 8 jars didn't last long at all) or the walnut syrup or praline syrup or my personal favorite (because it reminds me of my Dad) Bread and Butter Pickles. We once at 3 jars in 4 days at my house! mmmm they are so good!
- April 19, 2011 at 10:50 AM
- Cate @ Liberal Simplicity said...
I canned a bunch of jam and salsa last year, and the clear favorite was vanilla strawberry jam. I'm planning to can about 20 pints of that this year. :-)
- April 19, 2011 at 10:56 AM
- Becky Spencer said...
I just made basil strawberry jam...yum!
- April 19, 2011 at 11:01 AM
- Amber Pixie Shehan said...
My first jam was Strawberry...when I gifted a jar to my coworker, she expected the worst, knowing I was a canning newbie!
When her husband tried it, his farm-raised palate not only approved, but raved! She returned the jar after two weeks, sparkling clean, and gave me money to go pick and can more for him! - April 19, 2011 at 11:02 AM
- Squirrel Leigh said...
Pickles are what I wanna take my first steps into canning with. Bread and butter pickles especially!
- April 19, 2011 at 11:10 AM
- Katie said...
I plan on learning to can this year... we just signed up for 2 worker CSA shares at a local farm. That means not 1, but 2 (!) boxes of vegetables each week for 20 weeks. Oh my!
- April 19, 2011 at 11:11 AM
- Wolfie and the Sneak said...
I want to try Orangette's pickled grape recipe. Usually I do jars upon jars of tomatoes, fig preserves, cranberry sauce. . . I'd love to add new concoctions to the list, though!
- April 19, 2011 at 11:13 AM
- Meg said...
This looks great. Thanks for introducing me to a pretty new blog, too!
- April 19, 2011 at 11:14 AM
My friend Melissa gave me 6 or 7 canned items that she put up last year for the holiday season. I almost cried! Fig preserves to tomato jam to pickled okra. I know the time and love put into each jar and it meant more than any bought gift ever could.
- April 19, 2011 at 11:14 AM
- Mags said...
For reasons I don't fully understand, I am obsessed with canning pickled okra this summer. If I get around to nothing else, I must do this one thing.
- April 19, 2011 at 11:15 AM
- Amanda said...
My favorite canned things right now are hot peppers with garlic and onions- my mom's recipe. Some crackers, cheese, wine and those peppers make me a very happy girl!
- April 19, 2011 at 11:16 AM
- Reena Newman said...
I've decided to learn how to can this summer, and I can't wait for the weather to turn so that I can start planting tomatoes which (fingers crossed) will become jars of sauce!
- April 19, 2011 at 11:16 AM
- How the IVPMA began said...
I've been canning for about 20 years now (I'm 38) and am so excited to be on the "cutting edge of cool" now, haha!
The last couple years I've been more focused on preserving the fruit from my apple and cherry trees and making the BEST grape jelly from the grapes grown in my backyard. Apples = caramel apple butter, cherries = pie filling frozen in a pie plate so they can be slipped into a crust and baked anytime.
This year I'm going to try my hand at hard cider. - April 19, 2011 at 11:21 AM
Last year was my very first go at canning, gardening even. And this year I am planning already..I just came in from planting 5 rows of pickling cucumbers and several rows of tomatoes. Last year I canned pickles,jams,jellies, green beans for the first time, and had a great time doing so,but I lack the those "goto" recipes you know the ones you use every year and they never fail you. I gave away many jars of kosher pickles and and jams last year to family, they enjoyed my hard work! I have to save I have never been given anything canned by anyone else..I'll just keep waiting for that gift!
Love your blog! : ) - April 19, 2011 at 11:22 AM
- Melissa said...
I am moving and just packed up the 2 dozen jars of marmalade my sister made me. Needless to say, I did not need to make any of my own this past season! Still eating grapefruit marmalade from last season...
- April 19, 2011 at 11:29 AM
- bellananda said...
i always love when a particular member of my nonprofit's board hosts our meetings at her house, because she serves us things like pickled watermelon rind and pickled green beans. they're always the perfect snacking food (the watermelon rind is *fabulous* on whole-grain crackers!), and this summer i'm determined to try my hand at making them. :)
- April 19, 2011 at 11:30 AM
- denise said...
i have a friend who canned collards this year. i'm thinking i might try that.
- April 19, 2011 at 11:36 AM
- Jolene said...
I started canning last summer. Strawberry, strawberry/rhubarb and raspberry jam, salsa, dilly beans, beans, potatoes and spaghetti sauce were on the list last summer and again this summer. I also want to try pickled asparagus, pickles, corn and a couple recipes from your book!
- April 19, 2011 at 11:45 AM
- Nicholas said...
I'm aching to begin canning this year, having realized that I am at the end of last season's efforts. First up, as soon as the strawberries ripen, are batches of strawberry lavender and strawberry rhubarb jam. A few half-pints for me, a few half-pints for holiday gift giving.
- April 19, 2011 at 11:52 AM
- jodi said...
Last summer I finally bit the bullet and made my first forays into canning. Words cannot express my happiness when I heard the ping of the lids sealing :) At Christmastime I gave everyone a jar of some sort of jam I'd made and was amazed at how happy they were to receive them. After opening gifts we sat down for a breakfast of fresh baked scones and opened one jar of my raspberry jam. Having picked the berries myself in the warmth of summer, it was pure bliss to share their sweet tangy flavor with loved ones, in the heart of winter. I understood the word "preserves" on a whole new level. Now I'm canning small batches of pickled asparagus and looking toward summer wondering what lies ahead. This year, maybe everyone will get two things: one tart, and one sweet!
- April 19, 2011 at 11:52 AM
i love canning pie fillings
- April 19, 2011 at 11:53 AM
- the erratic epicurean said...
last year i canned/jammed pretty much every fruit i could find in northeastern ohio - strawberries, sour cherries, peaches, elderberries, raspberries, blackberries, black raspberries, blueberries, apples, and probably some others i forgot. i also canned peppers and sauces and tomatoes.
- April 19, 2011 at 12:00 PM
- wendy said...
I have pickled grapes, which was delicious. I want to master a really great dill pickle.
- April 19, 2011 at 12:01 PM
- sk said...
Being from the South, I am really partial to the Mayhaw Jelly and Pepper Jelly that people seem to give as gifts a lot down here. I love both of them on crackers with cream cheese. Yum! One of these days I intend to try making my own pepper jelly....
- April 19, 2011 at 12:02 PM
- liz said...
We can a bunch of things each year, but our favorite is red onion relish. So simple, so versatile, so good.
- April 19, 2011 at 12:03 PM
I absolutely love marmalade in both sweet and savory dishes, so I'd love to give making some myself a try.
Also, I recently came across a recipe for pickling and canning nasturtium seed pods to resemble capers, so i would love to see how that goes too! - April 19, 2011 at 12:06 PM
- Danyelle said...
I've canned mostly jams, I just canned some wonderful Strawberry Jam from your book Canning & Preserving over the weekend. This summer I am hoping to expand beyond jams, hopefully with canning some things from my garden.
- April 19, 2011 at 12:07 PM
- Carlin Reagan said...
My new canning set, which was a Christmas gift, is going to be used to can the fresh rhubarb found at the market this week. It's going to be a learning experience!
- April 19, 2011 at 12:19 PM
- El Gaucho said...
I try to can one new thing every year. Being comfortable with applesauce, pears, and strawberry jam, I'm going to try canning some sweet pickles this year.
- April 19, 2011 at 12:22 PM
- Heather said...
The only thing I have canned is raspberry jam, but I'm hoping to can some tomatoes and lots of other goodies this year.
- April 19, 2011 at 12:24 PM
- Helois said...
I have not tried canning yet, though I hope to this year as we planted some strawberries and tomato's. We also, planted apple and pear tree's this year so by next year I hope to be a canning wonder LOL.
www.talesfromridgetopfarm.blogspot.com - April 19, 2011 at 12:30 PM
- Krista said...
I always do jams, but this year, I'm planning on canning homemade pie fillings so that I can have next-to-fresh fruit pies in the dead of winter!
- April 19, 2011 at 12:32 PM
- Green Zebra Market Garden said...
I canned my homemade spaghetti sauce for the first time last year. I recently got a Squeezo food strainer, so this year I will be able to remove all the tomato seeds pretty easily. This year I would like to try canning pickles and apricot jam for the first time.
- April 19, 2011 at 12:37 PM
- Unknown said...
I'm dying to start canning, but am slightly intimidated by the whole process. Reading a book like this would help!
- April 19, 2011 at 12:43 PM
My brother & I have been doing some canning together for the past few years & we really enjoy spending the time together. We make lots of mistakes & have lots of adventures while canning. My most memorable time was in 2009 when we picked all the beans in his garden & canned 78 jars of dilly beans - we are still eating them!! Our ongoing joke with each other is that we are going to bury dilly beans with us when we die because it will be the only way we will ever get rid of all of them! LOL! Thanks for a great giveaway!!
Wendy A. - April 19, 2011 at 12:48 PM
- brittney said...
I want to make spicy pickled carrots. You know the kind some Mexican restaurants serve with jalapenos. I'm growing lots of carrots this year in hopes on making them.
- April 19, 2011 at 12:56 PM
- Alison said...
Crabapple jelly and pickles (dill and sweet) as well as pickled okra.
- April 19, 2011 at 1:02 PM
- Amy said...
Applesauce is hands-down my favorite canning item. Easy, delicious, and appreciated by all ages (the baby just doesn't like pickles that much!)
- April 19, 2011 at 1:03 PM
- The Haphazard Countryman said...
We planted a dozen fruit trees this fall, so probably not going to be canning this year, but hopefully in a year or two.
- April 19, 2011 at 1:16 PM
- Amanda said...
Yay Canning! I just started canning two summers ago (part of my crazed nesting frenzy when I was prego with my little boy) and made a ton of sugarless apple sauce, sugar-loaded apple butter. The next summer I had grand intentions but life with a wee one was a bit more hectic than I anticipated so I only made a big ol' batch of pear butter to give freinds and family for Christmas. So this year I've adjusted to mommyland, joined a CSA and a have a mighty list of things I want to try canning! Starting with pickles. So simple I know but this bbq joint my hubby loves (he's a southern boy on a constant search for decent bbq in New England) and they have the MOST amazing homemade pickles... I dream of discovering the magic concoction (or at least making a variety of awesome pickles that satisfy me) this year!
- April 19, 2011 at 1:17 PM
- kendall said...
I canned peaches last Summer for the first time (my first time canning anything!) and now I am hooked. I can't wait for strawberries to come in season so I can make jam!
- April 19, 2011 at 1:18 PM
- Amanda said...
p.s. and I already have your canning book to try out this year! let me know if you suggest a pickle recipe ;P
- April 19, 2011 at 1:18 PM
- kaela @ local kitchen said...
I've canned so much citrus this year that I'm marmaladed out. Bring on the ramps! I see ramp pickles in my near future...
- April 19, 2011 at 1:20 PM
- Sacha Joy said...
Last year, I made some peach melba jam that was heavenly. The Armenian eggplant pickle...not so much. That being said, I've declared 2011 "The Year of the Pickle".
- April 19, 2011 at 1:24 PM
- Jennifer said...
I've canned applesauce and apple butter - this season I want to do more fruits and jam!
- April 19, 2011 at 1:28 PM
- Melissa E said...
What a great giveaway! I am Type I diabetic so I try to stay away from sweetened jam, but I like to use all natural sweeteners too. Last season, I successfully canned blueberry jam, sweetened with xylitol (an all natural sugar replacement) and it turned out really good! I can't wait to experiment more this season!
- April 19, 2011 at 1:30 PM
- Adrielle said...
Last year I canned some blueberry cinnamon jam. It was low sugar so the berry flavor was right upfront. I am so sad to be down to my last jar!
- April 19, 2011 at 1:38 PM
- Gina said...
So far I've canned a whole lot of lemon curd and some blueberry pie filling. I am going to try my hand at tomatoes this summer! I had this book out from the library and would LOVE to have my very own copy!
- April 19, 2011 at 1:39 PM
- Christina said...
I'm making gratitude jam for some people who've bailed me out of some sticky situations this winter (pun not intended). What does that look like? Strawberry.
- April 19, 2011 at 1:42 PM
- Amanda said...
This is something that I'm becoming really interested in. I ordered your "Canning and Preserving" book. It should arrive this week and I'm excited. I'm hoping that we'll have lots of home grown tomatoes this year and I'm looking for ways to enjoy them all winter long.
- April 19, 2011 at 1:45 PM
- Sonora said...
Growing up, my mother always made pickles. I and my younger siblings were always recruited to wash, brine, and dry the hundreds of little cukes. Then she would pickle, pack and can them into dozens of jars. What an ordeal! (But I have yet to taste pickles as good as her homemade ones)
- April 19, 2011 at 1:52 PM
- Unknown said...
Last year I was most proud of using Pomona's Natural Pectin to create low-sugar raspberry peach jam. The raspberries were picked on a nearby farm in Vermont and the peaches came from my home state of Pennsylvania. When I sent some to my brother in California, he sent me an e-mail to tell me how much he loved eating it with Greek yogurt (I agreed).
- April 19, 2011 at 1:52 PM
- MEG said...
I can everything I can. One of my favorites is canned meat. My husabnd and I hunt and we can a lot of vennison and elk. I know it sound weird but it is awesome!
- April 19, 2011 at 2:13 PM
- jen said...
I love my mom's canned peaches...they are like warm fall days in a jar :)
I would like to can some myself this year, as well as some tomatoes. If that goes well, perhaps we will invest in a pressure and can all sorts of things!
Thanks so much for the giveaway...I love your blog and your books. - April 19, 2011 at 2:13 PM
- Liz E said...
I haven't canned anything yet, but am hoping to can some of the produce from my very first gardening experiment this summer. Thanks!
- April 19, 2011 at 2:39 PM
- lisa said...
I am set on canning this year, once the bumper crop of tomaters from my dreams manifests and I find the perfect recipe for tomato sauce. My grandmother still cans and makes the most delicious sweet fresh tasting strawberry jam and I also can't wait to finally be given this recipe so I can recreate it for many years.
- April 19, 2011 at 2:40 PM
I've made jams for years, then added pickles and freeze lots of peppers each year. I want to add canned green beans this year.
- April 19, 2011 at 2:43 PM
- ladybug613 said...
We've been canning for about 5 years, but last year we decided to can shredded zucchini in pineapple juice, so it's like crushed pineapple. It was easy and super good!
- April 19, 2011 at 3:07 PM
I have been wanting to start canning for a couple of years. I'm thinking this is the year. I haven't gotten my garden planted, but if I won the book it would be a great start to get me on the right path.
- April 19, 2011 at 3:11 PM
- GrittyPretty said...
I've found that a row of home canned goods qualifies as true beauty!!! And makes me proud if they're my handiwork or inspired when it's someone else's!
- April 19, 2011 at 3:14 PM
- Heidi said...
I've canned tomatoes, peaches, grape juice, applesauce, and jams. I've made refrigerator pickles, but I'm looking into lacto fermentation, and I'd like to try dills this year.
- April 19, 2011 at 3:18 PM
- Unknown said...
I'd like to recreate some Strawberry Balsamic Jam I had once. Yum.
I just have to keep the chickens out of the strawberry patch! - April 19, 2011 at 3:35 PM
- Unknown said...
We have lots of young tomatoes and I hope they will be my 1st ever canning subjects. I would love an interesting recipe for them...
One more thing I really want to do before I turn 50 soon. - April 19, 2011 at 3:58 PM
- Shae said...
I would love to add this book to my library. I have been desperately trying to wind down my winter marmalade-making habit (is there some kind of support group for that?) and I look forward to learning more about low- and no-sugar preserving as summer fruit comes in. Thanks!
- April 19, 2011 at 4:06 PM
- noorachen said...
I canned for the first time last year--blueberry jam in summer and apple butter (using the recipe in your book) in the fall! Yum!
- April 19, 2011 at 4:16 PM
- Crysta said...
Last year, on a whim, I went out back, picked as many blackberries as I could hold (from the invasive but delicious Himalayan bushes that cover the northwest) and made blackberry jam. It was such a trial, but the jam was AMAZING and now I am hooked. I have big plans for this season!
- April 19, 2011 at 4:27 PM
- Jackie said...
Oooh...How timely. I've just been reading "Canning For a New Generation" by Liana Krissoff. I can't wait to make her Rhubarb and Strawberry Jam. I LOVE strawberry and rhubarb together...the combination of tart and sweet is magical!!!
- April 19, 2011 at 4:37 PM
- Katherine said...
My husband and I are giving Christian co-housing a try this summer, moving into the basement apartment of some friends' house and starting up a little community garden. I hope to put up some of our produce this summer!
- April 19, 2011 at 4:40 PM
We're most looking forward to making pickles with our fresh cucumbers!
- April 19, 2011 at 4:49 PM
- Wendy McConnell said...
I'm still learning my way around the world of canning, but so far my favorite successes have been blackberry jam and dilled (pickled) green beans. I'm excited to keep trying and learn more about canning in today's world!
- April 19, 2011 at 4:53 PM
- Jennifer said...
Peaches canned in the heat of August are bliss on top of hot oatmeal in the cold of January. (and, bonus! they are soooo pretty sitting on the pantry shelves!)
- April 19, 2011 at 5:02 PM
- Ali said...
My father has gotten HUGE into canning the past year--reclaiming the lost arts of his youth. His pepper jelly is amazing with cream cheese.
- April 19, 2011 at 5:04 PM
- Sparkless said...
I really want to can some tomatoes this year. I've made jam and salsa before but never had enough tomatoes to make it worth my while to can them. This year I have planted a ton of tomato plants so I'm ready!
- April 19, 2011 at 5:15 PM
- Amy said...
I signed up for a CSA this summer, and am so looking forward to preserving as much as I can from our share!
- April 19, 2011 at 5:35 PM
- kmdeg said...
Some friends shared pickled okra with us last fall. I'd love to try canning some this summer (If we get enough heat in MN this summer.) and use your recipe!
- April 19, 2011 at 5:59 PM
- Kate said...
I made lots of fruit preserves last year - found out there is such a thing as too much jam!
- April 19, 2011 at 6:13 PM
- Kimberlie Ott said...
HI, I have canned wonderful salsa, I hope to can many jars of stewed tomatoes this year, as well as applesauce, jams and butters, and I have recieved a wonderful sweet pickle from a friend, which I would strive to learn to do soon :) thanks for the chance to win this book, cannot wait!
- April 19, 2011 at 6:30 PM
- Unknown said...
Would love to can lots of tomatoes for future Italian concoctions!
- April 19, 2011 at 6:39 PM
- Kristina Mercedes said...
have canned: pickled okra after your demo
want to can: anything in a pressure canner. just splurged on a new one and can't wait to use it!
best thing i've ever eaten that someone else has canned: your cardamom apple butter. un-freakin'-believable!
thanks for all the giveaways :) - April 19, 2011 at 6:45 PM
- Susan said...
I'm a newbie to canning but my dad and I canned/jarred (??) some salmon a couple of months ago. Now I'm ready to can more stuff.
- April 19, 2011 at 6:46 PM
- Jessica said...
Last summer, I did my first bit of canning. I made a batch of pickle slices (Polish dill) and the banana pepper rings in a garlicky tomato sauce. I put it on everything!
- April 19, 2011 at 6:54 PM
- Shelagh Ayan said...
Last fall, as my first venture in canning, I made and canned pear-ginger marmalade for holiday presents. Yum! Working on our last jar now... waiting for Washington pear season again.
- April 19, 2011 at 7:31 PM
Love canning lots of things and finding new recipes. My mom always canned something I call "tomato stuff" but my brother-in-law calls "soup base" with tomatoes, onions, celery, green peppers..it really is lovely for soups. :) Thank you, Ashley!
- April 19, 2011 at 7:36 PM
- A. Verzello said...
The most delicious canned treat I've had is rhubarb strawberry jam. YUM!
- April 19, 2011 at 7:47 PM
- Judy in Indiana said...
So far I have only canne djam, but we have our frst garden this year so I am hopeful more canning will happen in my kitchen this year!
- April 19, 2011 at 7:54 PM
- jenny said...
we wanted to pickle and can some cucumbers last year, but a teeny tiny bunny ate the cucumber plants, then become a gigantic bunny. this year we got a fence and a lot of jars!!
- April 19, 2011 at 8:12 PM
- Julie said...
the only thing i ever tried to can was some pickled carrots...and that ended badly. but i am not done trying! my grandmother was famous for her jams, and i'd like to try my hand at that, too.
- April 19, 2011 at 8:14 PM
- Liz ~ A Natural Nester said...
I can lots of jams and tried my hand at marmalade for the first time this year using your orange vanilla marmalade recipe. delish! I also can whole tomatoes and marinara in the summer. And pickles. I'm interested in canning vegetable soup this summer, then apple butter in the fall. And I've been drooling over this book - thanks for the chance to win!
- April 19, 2011 at 8:21 PM
- Daisy Driver said...
I love it when "my" blogs know each other and I love Jessie's rantings! I'm sure the book is great!
- April 19, 2011 at 8:37 PM
- Karen said...
The book has been on my to-buy list for a while now! One of my favorites from last year's canning was bread and butter jalapeno peppers...I'm down to one last jar. I've been known to eat them straight from the jar while standing in front of the open refrigerator!
- April 19, 2011 at 9:01 PM
- WYOMING TECHNOLOGY STUDENT ASSOCIATION said...
- This comment has been removed by the author.
- April 19, 2011 at 9:17 PM
My home is in Wyoming where the growing season is short! As a result, I can green tomato relish, a sweet, delicious relish used in a variety of menu options.
Canning was a skill I learned from my mom as my brothers and dad embarked on their yearly hunting trips. One thing I tried recently was canning deer and elk meat. Delicious! - April 19, 2011 at 9:21 PM
- heather said...
With a few tomato plants dwindling at summers end my favorite thing has become curried pickled green tomatoes.. Throw in some onions, garlic, and you can't beat 'em on crackers and of course Asheville local goat cheese. I call 'Em curried TOM's after my papa. Yum yum good!
- April 19, 2011 at 9:28 PM
- jenny said...
Love Jessie's blog! I so look forward to reading her canning book (on my Amazon wish list). I'll definitely be canning my apple butter, applesauce and pickles again this year, but I am really looking forward to canning some violet jelly and more pickled veggies. Thanks Ashley for the great giveaway!
- April 19, 2011 at 9:29 PM
On my "someday" farm, I want to can tomatoes, green beans, black-eyed peas, squash, apples, and nectarine preserves. And especially muscadine jam...my grandma used to make that, and it's just about the best thing ever!
- April 19, 2011 at 9:43 PM
- talesofahummingbird said...
have hopes to can pickles with my grandfathers recipe....but so far my endeavors have only gone so far as homemade strawberry jam. and i loved every second of it! pass along the knowledge please, this book looks too good to be true!
- April 19, 2011 at 10:03 PM
- Stacy said...
I just started canning last summer and one of my favorites was the pear chutney I made from your canning book. I hoarded tons of free organic pears that my office manager brought in for the staff (I let them have some too) and then gifted her a jar of chutney made with the pears from her tree. She was delighted! And it was delicious!
- April 19, 2011 at 10:11 PM
- Rita said...
I'm new to canning as well, but last Christmas I gave hand-made goods in a basket and it was a huge success. I've got intentions of doing a lot of preserving this year so I have more variety for gift giving next year. I've also got the beginnings of a sizable garden in the works, WAY more than the rooftop garden I had at my previous place. Go canning!
- April 19, 2011 at 10:13 PM
- Wendy said...
Last year I canned for the first time: applesauce. This year i want to do TONS of tomatoes!
- April 19, 2011 at 10:30 PM
- Unknown said...
I just purchased an All American pressure canner and have big plans for serious canning this summer! I have various tomato seedling growing inside and will be planting in the next three weeks or so! I received your book for Christmas and have excellent intentions of trying some of your recipes out this summer as well.
- April 19, 2011 at 10:46 PM
- Cat K. said...
I have a good friend who refers to Rurally Screwed often, and I have always enjoyed it.
I also recently tried eating bratwurst with chow chow, and have now vowed (it's a chow chow vow!) to find a great recipe and can it this summer. I can't wait. :) - April 19, 2011 at 10:56 PM
- Deborah said...
The last thing I canned was a savory fruit compote. It had pears and apples in a spicy honey mustard sauce. It tasted kind of harsh before I canned it but I'm told that sitting on the shelf works wonders for it. I'm going to open one up the next time I roast a chicken.
- April 19, 2011 at 11:00 PM
- Michelle said...
I have 7 or 8 cucumber plants in my urban porch garden...I hope to a lot of pickling this summer!
- April 19, 2011 at 11:09 PM
- Nicole@Rare Bird said...
As another WNC gal, I started canning to help preserve more than just food--but the Appalachian values I grew up with, and to be able to teach them to my daughter. I have done everything now from tomatoes and peach chutneys to huckleberry jam. Thanks for the great giveaway!
- April 19, 2011 at 11:19 PM
- Denise said...
I'm going to try to can some dandelion jelly this year. Just need some more flowers which after it rains again wont be a problem - front yard has millions of them.
- April 20, 2011 at 12:39 AM
- GrammaD said...
I am hoping to can tomatoes, green beans and blueberry conserve this year. I'll be growing the tomatoes and green beans. Blueberries for the conserve will come from a local farm.
- April 20, 2011 at 5:22 AM
- Molly said...
i'm waiting for the rhubarb to arrive. my friend gave me a jar of her rhubarb jam with rosemary, and it was so good that i'm going to make a batch of it for myself this spring!
- April 20, 2011 at 7:15 AM
- M said...
My hubby and I can 4 runs of 6 quarts of Salsa every year. It's my sister's recipe and it's so good we could sit and eat it straight from the jar with a spoon.
This year, I'm doing marinara! - April 20, 2011 at 8:02 AM
I'm an (eager!)novice, so freezer jam is the only thing I've ever "canned".
My parents have a bumper crop of oranges this year though, so I'm hoping to pop my canning cherry with some marmalade. - April 20, 2011 at 9:00 AM
- Unknown said...
We started canning a couple of years ago. Got a thing for spicy stuff so it has been three years of working the kinks out of salsas, jalapenos, peperoncinis, thai chilis, and any and all varieties of peppers we can grow. But there is nothing more exciting than finally opening a new recipe and finding out how you really feel about it.
- April 20, 2011 at 9:40 AM
- christine said...
I've done pickles almost every year now. This year I want to venture into jams and tomatoes.
- April 20, 2011 at 10:14 AM
- Carissa said...
I think my favorite thing I've canned ever is the batches of wild blueberry jam I put up the two summers I lived in Alaska. Ah, those wild berries were so tart and flavorful... and the experience of picking them was unbeatable!!
- April 20, 2011 at 11:20 AM
- Hillary said...
This year I'm just learning so I going to start off with Strawberry jams and jellies.
- April 20, 2011 at 11:49 AM
- Lisa said...
I've just recently learned that the mystical art of preserving and canning is alive and thriving--My husband's Aunt Martha (who I now say is MY Aunt Martha) has been threatening to show me how to can beans and okra, and much much more. though I'd really just love to sit back and watch her in action while snack on her home made (and canned) salsa....you've never tasted anything like it!
- April 20, 2011 at 12:00 PM
- ryanandlaura247 said...
I canned strawberry jam for favors for my wedding last June...two days before the wedding because the strawberry season just had to be the latest on in like the last 50 years. I did it with a canning pro friend, and we had a good time, and the jam got rave reviews. I plan to can a lot this summer.
- April 20, 2011 at 12:28 PM
- Rebecca said...
It's been ages since I've canned anything. But a lovely batch of strawberry jam sticks out in my mind. Maybe this year!
- April 20, 2011 at 12:35 PM
- Unknown said...
my mom & i have always canned applesauce, but this year i'm excited to expand my repertoire a bit :o) i signed up for a CSA...AND added a few extra fun shares - a pesto share & a canning tomato share. so i'll be elbow-deep in tomatoes for a bit & can't wait to try out some different ideas & recipes. i'd love to fawn over jessie's cookbook while i explore :o) THANK YOU!!
- April 20, 2011 at 1:34 PM
- Flannel Jammies Farm said...
I had the most delicious harvest grape and walnut conserve at a bed and breakfast. The innkeepers were able to visit the vineyard just down the road from their inn at the end of the harvest to gather grapes, from which they made and canned the conserve. It was SO DELICIOUS. They sent us home with a jar! I've been wanting to can since.
- April 20, 2011 at 3:03 PM
- sarah lavigne said...
Plum Ketchup! Yummmm!
- April 20, 2011 at 3:19 PM
- Kendra Aronson said...
I've canned pickles and spicy carrots and I intend to start jamming soon with summer berries!
- April 20, 2011 at 3:19 PM
- psmflowerlady said...
Blueberry Lime Jam from the Ball Blue Book of Canning - Delish.
- April 20, 2011 at 3:30 PM
I mostly can tomatoes, but would like to start canning other fruits and veggies.
firstname.lastname@example.com - April 20, 2011 at 3:36 PM
Tomatoes, tomatoes and more tomatoes!
- April 20, 2011 at 4:03 PM
- Little Chicks Info said...
I canned tomatoes for the first time last year...after boiling, peeling and prepping what seemed like 500 tomatoes, I got two jars full of canned tomatoes...I think I did something wrong??? We didn't die when we ate them so I must've done something right! Can't wait to try again this year!
Christine - April 20, 2011 at 5:32 PM
- Mary B said...
I've thus far been too intimidated to can, but I'm hoping to take better advantage of my CSA this summer and preserve some stuff for the cold, gray Portland winter.
mberghaus(at)hotmail(dot)com - April 20, 2011 at 7:22 PM
- jennifer_f said...
I pickled some of last summer's beets using cumin in coriander. They were awesome with a punch of indian spice!
- April 20, 2011 at 8:09 PM
- Codygrrl_1 said...
tomatoes, pears, pickles etc. etc. so many things i want to learn!
email@example.com - April 20, 2011 at 8:10 PM
- firstname.lastname@example.com said...
I am determined to make my first batch of strawberry jam this summer
- April 20, 2011 at 8:32 PM
- GAL said...
We've been canning strawberry jam, peaches, peach jam, tomatoes, and pickles for the past few years. We're hoping to tackle salsa and strawberry salsa, and beans (both green beans and October beans).
We really appreciate all of these awesome resources--we're teaching ourselves as we go! - April 20, 2011 at 8:44 PM
I picked asparagus recently! Super yummy, I loved it.
- April 20, 2011 at 9:10 PM
A long time ago my husband and I tried our hand at canning homemade salsa. Unfortunately it didn't turn out very well and no one (not even us) wanted to eat it! This past winter we found ourselves the recipients of a ton of jalapeno peppers so we made and canned homemade green pepper jelly. Thankfully, this time around people are actually happy to eat it!
- April 20, 2011 at 10:07 PM
- Matt said...
Last year we canned jam made from our berry bushes and some tomato sauce from tomato-seconds we picked up at the farmers market. We also pickled some beets (love pickled beets). This year we've doubled the number of tomato plants in our garden and are focusing mostly on varieties that are good for preserving. We'll do beets again, hopefully with some from our own garden. Of course there will be jam. This fall we hope to make sauerkraut again, after a couple year hiatus.
- April 20, 2011 at 11:00 PM
- Christine said...
what a pleasure to find your blog! I am a farmer and can LOTSA stuff for our sustenance as well as to sell. I guess I have a little over 250 jars of various goodies right now. I am currently fermenting chinese cabbage, carrots, and scallions for kimchee to be canned next week. The local nursery just gave us FREE tomato plants, 40 of them! And we already have 20, sooooooo, lotsa tomato stuff this summer!
- April 21, 2011 at 12:05 AM
- Christine said...
what a pleasure to find your blog! I am a farmer and can LOTSA stuff for our sustenance as well as to sell. I guess I have a little over 250 jars of various goodies right now. I am currently fermenting chinese cabbage, carrots, and scallions for kimchee to be canned next week. The local nursery just gave us FREE tomato plants, 40 of them! And we already have 20, sooooooo, lotsa tomato stuff this summer!
- April 21, 2011 at 12:05 AM
- marshall p said...
my grandma used to make insane pickles that she used a whole bottle of green food coloring to dye. she made dill pickles and these sweet pickles that had cinnamon sticks in them (!). they were crazy and delicious and the fact that I never learned how to make them is one of the sadder things in my life.
xo-mp - April 21, 2011 at 8:42 AM
- The Q said...
There is a mulberry in the backyard of the house I just moved into. I'm thinking of participating in some freeganism, and making some preserves. This is also going to be the year that I finally pickle some of the okra I grow instead of freezing it all.
- April 21, 2011 at 9:59 AM
- Audra said...
Matt and I were married last November and as gifts for our guests we made and canned 60 quarts of homemade ketchup for everyone! Mercifully my best friend came for the canning weekend to assist. It was a wonderful experience, our friends loved the ketchup and even better I was able to participate in something that brings back fond memories of my grandmother.
- April 21, 2011 at 10:04 AM
- Hannah said...
Nothing, absolutely nothing, beats my husband's great aunt's bread and butter pickle recipe. We can as many as possible every summer. I've also wanted to try dilly beans (though I know they won't beat the bread and butter pickles).
- April 21, 2011 at 11:45 AM
- Unknown said...
I can't wait for the okra. My 8yr old daughter packed some pickled okra in her lunch today.
- April 21, 2011 at 12:13 PM
- Bethany Nash said...
I love to can applesauce. We like our applesauce peeled (I know, I know), and chunky. :) It's really a family affair... my husband runs the apple peeler and I cut up the apples. We cook them down with a little bit of apple juice concentrate and add a little cinnamon at the end. Mmm.
- April 21, 2011 at 12:28 PM
- Ashley said...
Oh, this looks sooooo good! I think my favorite thing to can is cucumber pickles - we eat them like fiends, and the process (slice, salt, brine, repeat) is fun. Tomatoes are probably the most practical, as we eat them all the time, but they're a good bit more time-consuming. And jam. I musn't forget the jam.
- April 21, 2011 at 1:49 PM
- Chppie said...
I saw some nice kumquats at the market so I'll probably try out your kumquat 5 spice recipe.
I'm fine with making the jam but still a little timid/lazy about actually canning. But I need to change that so I can enjoy the fruits of my labor longer. - April 21, 2011 at 1:58 PM
- Unknown said...
Dreaming of summer for fresh raspberries and peaches! Tried canning for the first time last summer and the raspberry jam lasted almost to Christmas. My four year old wouldn't eat store bought jam afterward!
- April 21, 2011 at 8:37 PM
I made blackberry jam with hand-picked berries from our mountain house last year and plan to make more... as long as the black bears will let me have them!
- April 21, 2011 at 9:45 PM
- Suzanne Fuoco said...
I can like crazy & it's a great feeling! Since we have ducks & chickens, I'm planning on making pickled eggs with beet juice. I also am planning on joining a friend this Summer canning smoked salmon she'll be catching!!
- April 21, 2011 at 10:19 PM
- Mothercluck said...
I'm putting up some strawberry jam tomorrow using gaviota's from McGrath organic strawberries
- April 21, 2011 at 10:19 PM
- Robyn said...
I plan to pickle everything possible this summer... my children LOVE pickles, so I'm hoping this will be a way to sneak in some veges ;)
- April 21, 2011 at 10:23 PM
This year I plan to can tomatoes, my first time. I found a pressure canner at a garage sale. That should do the trick.
- April 21, 2011 at 10:28 PM
- Windsong said...
My daughter and I are planning to make pickles like my Mom used to make. She has all of my Mom's canning equipment. I am really looking forward to it.
- April 21, 2011 at 10:30 PM
- Unknown said...
I just canned my very first batch of Orange Marmalade =)I was a little nervous (being new to the whole canning thing) but after three days, it seems to be gelling so I must have done something right!
- April 21, 2011 at 10:33 PM
- Tania said...
I just signed up for a beginners canning class. I have made jam in the past, but am looking forward to making so much more and esp canning tomato sauce!
Thank you for the opportunity! - April 21, 2011 at 10:34 PM
- ~Hammerson said...
Just canned lemon & lime segments for the. First time. I love finding things in every season to can!
- April 21, 2011 at 10:35 PM
- Unknown said...
My family used to can just about anything when we had the family farm. When my grandfather and grandmother moved to Kentucky, we sold the entire farm to move here to be with them, as both were dying of cancer. Since their passing, we are finally starting to look into this new life here in a small town without them and the farm. My mother and I are beginning to implement container gardening, and are planning trips to the farmers' market to get fresh things. We will be using my grandmother's canner and canning loads of things this year, including pickles; sweet, dill, bread and butter, brine, hot-- you name it. We love pickles! My daughter, who is 16, will be canning for the first time, and is so excited to try it. It's been a long eight years without any kind of farming/canning--but it will be like 'coming home' all over again!
- April 21, 2011 at 10:36 PM
- Shannon said...
My grandma and I can something every time we're lucky enough to get together. I'll be see the family at the end of the month. I don't care what we put up, but it's going to be fun and fabulous!
- April 21, 2011 at 10:41 PM
- Holly said...
My plan is for the white cherry/peach jam from the Blue Chair Jam Book.
- April 21, 2011 at 10:41 PM
- Angela said...
Just got some pickled watermelon rind from a friend...have to try it out myself later this year. Also on the to-can list is a lavender jelly from my own flowers. Maybe a rose jelly. Something to compliment lemon curd with tea and scones...
- April 21, 2011 at 10:48 PM
- BearMom said...
I canned tomato sauce for the first time last summer. It was all gone before Christmas. This year, I need to make at least three times as much.
- April 21, 2011 at 10:51 PM
I made tomato garden jam for the first time this year. It's great on grilled cheese sandwiches with canned spicy tomato soup.
- April 21, 2011 at 10:54 PM
- Barbara said...
I just cracked into my last jar of sour cherry jam from summer 2010, and am looking forward to many more canned cherries in 2011.
- April 21, 2011 at 10:54 PM
- Deborah Granick said...
This week I canned strawberry Jam, Grape Jelly, and Orange Vanilla Marmalade! I also made homemade butter! I am LOVING your book on canning! Next is Tomato Basil sauce!! :)
- April 21, 2011 at 10:57 PM
This year was my first real foray into canning! I made a lot of jam - strawberry, blueberry - and some peach butter. Some of them were great, and others...not so much. Looking forward to trying again!
- April 21, 2011 at 10:59 PM
- Marcella said...
I received the most luscious jar of applesauce - golden delicious green apples if you can believe it - from my sister in Florida who shops at an Amish fruit stand w/access to the orchard. She added whole vanilla bean and sweetened slightly with a little tiny bit of brown sugar. It was heavenly!
- April 21, 2011 at 11:00 PM
I am an urban farmer, crunchy con, baby boomer mom of kids from 30-7, and we finally left the city for the country...and I am telling you there is 100 years of difference between us! My first canning endeavor entailed 250 lbs of potatos! Nobody out here in farm country had ever heard of canned potatoes!! We love em...and are totally digging this urban farming meets country.....love your blog! Thanks!
- April 21, 2011 at 11:04 PM
- sharon wetteland said...
- This comment has been removed by the author.
- April 21, 2011 at 11:11 PM
- Sharon said...
I harvested the first berries from my young 'Ben Sarek' variety black currant bushes last May. Having enough of the fruit for just one batch of 'something', I decided to strain out the seeds and cook the fruit down to a thick, sweet-tart jam. At the last minute I added ground cloves and fell in love. Velvety, rich, spicy, black currant goodness. The last jar sits carefully guarded in my pantry in the 'good friends only' section.
- April 21, 2011 at 11:14 PM
- sharon wetteland said...
- This comment has been removed by the author.
- April 21, 2011 at 11:14 PM
- Fun Mama - Deanna said...
In the last few weeks, I have made dandelion jelly and lime-ginger marmalade that were canned in a water bath. I also froze batches of lime curd, lemon-ginger curd and violet jam. Last summer I made some killer blueberry-lime jam too.
- April 21, 2011 at 11:21 PM
- Rosemeri said...
My canning experience so far has been limited to making jams. I have made tomato sauce from my garden crop but I put it in the freezer because I'm afraid to try canning it. I really want to get brave and do a lot more with my back yard crops besides freezing or dehydrating them. Thanks for this post. I would like to learn more about canning.
- April 21, 2011 at 11:24 PM
My favorite canning project from last summer was a corn relish. It is sweet and tangy- excellent on tacos. On the darkest days of winter, we would open a jar and dream of seeing the sun again. Only one jar left, thank goodness summer is coming soon.
- April 21, 2011 at 11:31 PM
- The Gastronomic Goddess said...
I think the best thing I canned, ever, has been an Italian plum jam with a hint of cinnamon. It's incredibly delicious. I gave a few jars away, and word of mouth has spread about this particular jam amongst my coworkers and circle of friends. Everyone wants more, so I I have a feeling I'm going to be making A LOT of this come September/October!
- April 21, 2011 at 11:36 PM
- Toni said...
Must replenish my Strawberry Rhubarb and Vanilla Jam--last year's batch was quite wonderful. I look forward to pickled asparagus, as well. However, my favorite canning project will be Bread & Butter pickles.
- April 21, 2011 at 11:41 PM
- Mark & Terry Rawlinson said...
I have been canning for many years, first with my Gramma back in upstate NY and then my mom and now I am teaching my grandkids to can just about everything! We recently purchased a Pressure canner that we will be working with but have made all kinds of pickled veggies, Asparagus was the last & we recently made Banana Jam!! LOVE LOVE LOVE this & its so easy even the 4 yr old grandson can help!
- April 21, 2011 at 11:45 PM
- Meghan said...
i want to can everything... or at the very least, just learn to can... i know its so easy... i'm just not there yet! maybe this book can be my inspiration!
- April 21, 2011 at 11:47 PM
- Montannie said...
I want to can pickled green beans this year. And I want to do balsamic-strawberry jam again. YUM.
- April 21, 2011 at 11:48 PM
I am looking forward to canning this year and so excited, last year was my first year canning just a couple jars of jam with my Mom, this year I have big plans :)
- April 21, 2011 at 11:51 PM
- Nicole said...
I'm looking forward to my first year of canning. Plan to do berry fruit preserves/jams, dill pickles, & lots of tomatoes.
- April 22, 2011 at 12:20 AM
- Nichole said...
Last year my new favorite was a Roasted Red Pepper Ketchup but you can't go wrong with wild huckleberry jelly!
- April 22, 2011 at 1:00 AM
- Maggie said...
I canned salsa for the first time this year and all winter I was reminded of the wonder that happens in my garden during the summer months. I loved it.
- April 22, 2011 at 1:06 AM
- Athanasia said...
My grandmother grew and canned all her fruits and vegetables. My mother did the one thing...tomato marmalade. I have my grandmother's recipe box and the recipes are fun to read but impossible to follow. So I have never re-created any of her canning recipes, only the baking and cooking.
I have canned for 30 or so years now. My children like the salsa and jam best, my husband likes all the tomatoes, jams and various relishes. I like the tomato marmalade and orange marmalade myself. I have always used the Ball Blue Book and last summer I bought the 100th Anniversary edition of it. - April 22, 2011 at 1:08 AM
- Amy Marie said...
This summer was my first foray into canning, and my best friend and I made THE MOST INCREDIBLY raspberry jam I've ever had. Just organic raspberries & pure cane sugar. Insanely delicious! We also made some awesome tomato sauce in the fall. :)
- April 22, 2011 at 1:25 AM
- Diana said...
I do a lot of canning, but it's only last year that I came across a recipe for fig jam with cardamom - what a revelation! These are two flavors that just belong together.
- April 22, 2011 at 1:37 AM
- Rebecca said...
I canned plum butter and pear butter from urban-foraged fruit last summer. Win!
- April 22, 2011 at 1:43 AM
- Faith said...
I love canning! I even canned favors for my wedding. 80 pints of chunky apple jam. My husband and I never wanted to see apples again for awhile, but I thought it was fun!
- April 22, 2011 at 2:34 AM
- NanaMolly said...
I am hoping to can Apple Butter from apples on the trees in the backyard of our new house this fall. I have not been canning for 12 years since we moved overseas. I am ready for my rural life to return, this country mouse has been in capital cities too long!
- April 22, 2011 at 3:48 AM
- sarah said...
I made jam for the first time last year - blueberry lemon, ginger peach, and blackberry lime. I gave it to family and friends for Christmas and everyone has been requesting more for this year, so I am planning on trying lots of new jam recipes!
- April 22, 2011 at 6:17 AM
- Mamasue said...
I really want to make salsa this year. I have been making jams/marmalade all winter and want to venture out.
- April 22, 2011 at 6:31 AM
- Buffie said...
Last year I canned lots of jam and fruit butters. Plus applesauce, peaches, tomatoes, green beans and salsa. It was great. This year I plan to try adding some new stuff. I just have to decide exactly what.
- April 22, 2011 at 6:32 AM
For me, last year's favorite was "Cowboy Candy" ~ candied jalapenos are a perfect addition to most everything save oatmeal! ...and I don't enjoy oatmeal. But, the pickled nasturtium buds were a hit with friends and family. Viva la canning!
- April 22, 2011 at 6:35 AM
- Preserving Beauty said...
I'll share what we used for dinner last night! Back in Feb. I found so quickly dying organic tomatoes for sale & had to get them. What to do with slowly decaying tomatoes? Make & can Enchilada Sauce! I have to say - it turned out splendidly!
- April 22, 2011 at 6:42 AM
- blueribbonhearth said...
We are very deliberately assessing how much of last year's tomato sauce we need to last us till this year's harvest (and if there is any excess at all to take as hostess gifts this weekend). We ponder this over homemade rye toast with cranberry apple jam and great mugs of tea.
- April 22, 2011 at 6:44 AM
last year I had the previledge of dehydrating foods and refrdge canning my beef and chicken stocks. this year I am trying my had at old fashioned canning.
- April 22, 2011 at 7:03 AM

subset: commoncrawl


text:
The global "Interactive Kiosk Market" report offers precise analytical information about the Interactive Kiosk market. The market experts and proficient analysts generate the information based on the past and current situation of Interactive Kiosk market, various factors affecting the growth trajectory, global sales, demand, total revenue generated, and capitalization of the market. Moreover, the report delivers a summarized assessment of the impact of federal policies and regulations on market operations. It also comprises detailed information pertaining to the Interactive Kiosk market's current dynamics. The global Interactive Kiosk market acts as a huge platform that offers several opportunities for many reputed firms, organizations, manufacturers, vendors, and suppliers Diebold, IBM, KIOSK Information Systems, NCR, Slabb, Flextronics International, IER SAS, IKS Technologies, Lucidiom, Meridian Kiosks, Phoenix Kiosk, Rosendahl Concept Kiosk to compete with each other to become one of the globally and regionally leading business holders.
Click Here To Access The Sample Report:: https://www.promarketresearch.com/request-for-sample.html?repid=12150
For a thorough analysis, The report presents a demand for individual segment in each region. It demonstrates various segments Unmanned Interactive Kiosk, Duty interactive kiosks and sub-segments Bus Station, Subway Station, Park, Community, Others of the global Interactive Kiosk market. The global Interactive Kiosk market report delivers all-inclusive study about the business growth enhancers and obstructers, earlier and current trends being followed by the market, and the comparison between the global as well as regional revenue generation by the market. The brief study, about recent technological developments, detailed profiles of the leading firms in the market, and unique model analysis, is included in the report. The global Interactive Kiosk market report offers a detailed review of micro and macro aspects that are essential for driving the business along with comprehensive value chain analysis.
Read Detailed Index Of Full Research Study @:: https://www.promarketresearch.com/global-interactive-kiosk-market-2018-by-manufacturers-regions-12150.html
Apart from this, the market categorization based on the geography and region is included in the report. The global Interactive Kiosk market research report delivers precise analysis for varying competitive dynamics. It offers a six-year forecast review revealing the anticipated futuristic growth of the market. The report delivers high-appreciated information to help the clients in taking appropriate steps for driving the business. The experts and analysts employ various statistical and mathematical approaches, along with advanced analytical methods, such as SWOT analysis, to generate valuable information, which is available in the global Interactive Kiosk market report.
There are 15 Chapters to display the Global Interactive Kiosk market
Chapter 1, Definition, Specifications and Classification of Interactive Kiosk , Applications of Interactive Kiosk , Market Segment by Regions;
Chapter 2, Manufacturing Cost Structure, Raw Material and Suppliers, Manufacturing Process, Industry Chain Structure;
Chapter 3, Technical Data and Manufacturing Plants Analysis of Interactive Kiosk , Capacity and Commercial Production Date, Manufacturing Plants Distribution, R&D Status and Technology Source, Raw Materials Sources Analysis;
Chapter 4, Overall Market Analysis, Capacity Analysis (Company Segment), Sales Analysis (Company Segment), Sales Price Analysis (Company Segment);
Chapter 5 and 6, Regional Market Analysis that includes United States, China, Europe, Japan, Korea & Taiwan, Interactive Kiosk Segment Market Analysis (by Type);
Chapter 7 and 8, The Interactive Kiosk Segment Market Analysis (by Application) Major Manufacturers Analysis of Interactive Kiosk ;
Chapter 9, Market Trend Analysis, Regional Market Trend, Market Trend by Product Type Unmanned Interactive Kiosk, Duty interactive kiosks, Market Trend by Application Bus Station, Subway Station, Park, Community, Others;
Chapter 10, Regional Marketing Type Analysis, International Trade Type Analysis, Supply Chain Analysis;
Chapter 11, The Consumers Analysis of Global Interactive Kiosk ;
Chapter 12, Interactive Kiosk Research Findings and Conclusion, Appendix, methodology and data source;
Chapter 13, 14 and 15, Interactive Kiosk sales channel, distributors, traders, dealers, Research Findings and Conclusion, appendix and data source.
Enquire Here Get customization & check discount for report @: https://www.promarketresearch.com/inquiry-for-buying.html?repid=12150
Reasons for Buying Interactive Kiosk market
This report provides pin-point analysis for changing competitive dynamics
It provides a forward looking perspective on different factors driving or restraining market growth
It provides a six-year forecast assessed on the basis of how the market is predicted to grow
It helps in understanding the key product segments and their future
It provides pin point analysis of changing competition dynamics and keeps you ahead of competitors
It helps in making informed business decisions by having complete insights of market and by making in-depth analysis of market segments
Thanks for reading this article; you can also get individual chapter wise section or region wise report version like North America, Europe or Asia.
Sorry! The Author has not filled his profile.


text:
There is nothing cuter than a pet in a colorful sweater, but do our furry friends really need to wear clothing? Although clothing is not a necessity for every pet, some animals benefit from a little extra protection during cold or damp days. Others enjoy wearing festive clothing during holidays or other
Read more


text:
A year ago Tuesday, Navy SEALs attacked Osama bin Laden's secret compound in Pakistan and may have fundamentally changed al-Qaida as we know it.
The Obama administration's top counterterrorism chief, John Brennan, spoke Monday in Washington, D.C., and seemed on the precipice of talking about the terrorist group in the past tense.
"The death of bin Laden was our most strategic blow yet against al-Qaida," Brennan told an audience at the Wilson Center. "And for the first time since this fight began, we can look ahead and envision a world in which the al-Qaida core is simply no longer relevant."
Ideology dies a slow death. Ideas have a half-life of years or decades, and this idea [of al-Qaida-ism] is quite deeply rooted, I think, in extremist circles.
Brennan was careful to talk about the al-Qaida core, and the distinction he's making is important. It signals just how much the fight against al-Qaida has changed. The death of bin Laden crystallized a new way the intelligence community has started to think about the group. Officials now divide their analysis into two distinct categories: the al-Qaida organization and al-Qaida as a movement.
The Two Al-Qaidas
The organization is the group that Osama bin Laden built decades ago. It started almost like a corporation; recruits had salaries and vacation time. That al-Qaida, officials said, is on life support. Al-Qaida as a movement, whether people embrace its ideology or attack in its name, is still robust, and it is this movement component of al-Qaida that worries counterterrorism officials.
"The mother al-Qaida is a couple hundred people," says Daniel Byman, a fellow at the Brookings Institution. "It has certainly shown it is capable, it's lethal, but its real army are these affiliate groups."
Affiliate groups like al-Qaida in the Arabian Peninsula in Yemen and al-Shabab in Somalia.
"A number of groups around the globe have taken on the al-Qaida label, and this trend seems to be accelerating," Byman said at a recent Brookings event looking at al-Qaida a year after bin Laden. "So we have groups that primarily had a local agenda, a local focus, local fighters, and now they are somewhat of an al-Qaida flavor to them, and that 'somewhat' is really the key.
"On one hand you have groups like al-Qaida in the Arabian Peninsula that could be out of the al-Qaida core's playbook, and in other cases you have attacks on Western targets that are really local. There's a real range," he said.
Yemen's arm is the example that gets the most attention. Its leadership has launched at least two plots against U.S. civil aviation: the attack on Northwest Flight 253 several Christmases ago, in which a young man boarded the flight with explosives hidden in his underwear, and a cargo bomb plot a short time after that.
There are other, less high-profile, examples. Consider a group in Nigeria called Boko Haram. It has been in the headlines recently for its role in attacking Christian targets in Nigeria. Right now, the Boko Haram attacks are local. What intelligence officials are watching for is whether that changes. Al-Qaida's viability as a movement depends on whether its post-bin Laden leadership can take groups like Boko Haram and get them to embrace a global agenda.
Too Soon To Tell
Phil Mudd is a former top counterterrorism official at both the CIA and the FBI. As he sees it, any talk of al-Qaida's demise is premature.
"We know it is over when we see people who don't cite al-Qaida ideology for attempting to acquire weapons and conduct attacks," Mudd says. "There are still kids out there who say, 'I want to be a member.' "
The gunman who was responsible for France's worst terrorist attacks in years would fall into that category. He had never been trained by al-Qaida, but he embraced the group's ideology. In March, he killed three Jewish children, a rabbi and three paratroopers in a killing spree that ended in a shootout at his apartment in Toulouse.
Investigators were not able to find any direct link between the shooter and al-Qaida aside from his perusing jihadi chat rooms and perusing the group's propaganda on the Web. Interestingly, he claimed that he was actually a member of al-Qaida. Technically, in terms of the organization, he wasn't. Ideologically, however, he was.
Mudd says that's the kind of terrorism we should expect from al-Qaida now that bin Laden is dead: ideologically driven lone actors.
"Ideology dies a slow death," Mudd says. "Ideas have a half-life of years or decades, and this idea [of al-Qaida-ism] is quite deeply rooted, I think, in extremist circles. For an idea to be uprooted, it takes not a year or [even] a couple of years. We're only 10 years into this. Operationally, that is a long time; ideologically it is not. Another 10 years maybe, and we ought to be done."
In the meantime, intelligence officials keeping tabs on the group's core operation are focused on three things: whether al-Qaida is able to recruit new members; whether the group can raise money; and whether Ayman al-Zawahiri, bin Laden's successor, has any command or control over the people who are killing in the name of his organization.
Copyright 2021 NPR. To see more, visit https://www.npr.org.


text:
I got the call from Martin. He was at Toronto Animal Control and he had found a dog. She was good with cats and kids, bad with female dogs. He sent me a photo and she did not look very good. She was harnessed in black and looked like the poster dog for a banned breed. She was a pit bull.
She was five years old and it was 2006. The Province of Ontario had outlawed pit bulls born after 2005 because the idiots who ran the province then (and still do) believe that you can legislate dog bites away by banning one breed.
I was hesitant. Not because we had just lost our dog Brigid to a short illness, but because having a pit bull might prove to be problematic. She would not be allowed to walk without a muzzle. She would never be allowed off-leash. She would be ostracized, blamed, feared and rejected. I said yes. Her name was Mia.
And she was lovely. Tan coloured with soulful eyes that I grew to adore. She was introduced to our 4 year old son and our two cats and was gentle and respectful. Then we took her for a walk.
'Bad with female dogs' my ass. She hated all dogs. Hated. All. Dogs. I mean with a passion, with a vengeance reserved for only those whose loved ones have been murdered where they sought retribution with only death and painful destruction on their minds. Our sweet and gentle soul turned into some scary shit. You know anti-pit-bull propaganda pictures? The ones where their lovely, giant smiling mouths turn into maws of menace, teeth bared, growling, body lunging with the low-centre-of gravity force that threatens to tear your arm out of its socket while trying to hold them back? Yeah, that was her. We considered ourselves seasoned dog owners, but we were not prepared for this.
Her behavior had nothing to do with her breed, but rather it was the result of her well-meaning but misguided first owner. We knew that Mia had been a companion to a young man for her first few years. He trained her – she'd follow all the typical commands – but he thought he was doing the world a favour by keeping her from other dogs because she was a pit bull. Not a good idea. It was evident that Mia had not been socialized, and that was unfortunate. For the 11 years that she lived with us, we always wondered what kind of dog she would have been had we adopted her as a puppy. She would have run free at dog parks and ravines, the wind blowing in her face.
While we never put a muzzle on her, which we were required to do by law, walking her was always a challenge. We learned to cross the street when other dogs came our way, two hands on leash. We scanned the street ahead of us for other dogs. We avoided walking past dog parks. We encouraged her to ignore other dogs, which was the best we could hope for, sitting her down, facing away from the other dog as it passed, telling her what a good girl she was as she emitted a low and threatening growl. Small dogs seemed to piss her off more than large ones, because they were barkier and often challenged her. She was once attacked by two little dogs, off-leash, that came running at her from the park. I yelled at their owners to come and collect their dogs, but they took their time. I raged: My dog is going to kill your dogs! And she would have killed them. And if she did, that the other dogs were off-leash on the road would have made no difference; Mia would have been euthanized because she was a pit bull and I didn't have her muzzled.
That was the other Mia. The one we loved and cherished was a gentle soul who wanted nothing more than to hang out with her family on her big poofy bed. She lived with our two cats in peace. Stella would gurgle and rub her head against Mia's snout and she would let her, eyes bemused. She loved, loved children, and doled out random kisses to kids in strollers if they let her. She loved the cottage, the only place we ever allowed her off-leash. She would roll in the grass by the river, feeling the sunshine on her belly, at peace with the world. Sometimes she waded into the river but never went in far enough that she needed to swim (we weren't even sure if she could). She was content to just walk into the reeds, or watch the bullfrogs beside the dock. She also loved to eat and we indulged her with people food, especially if we had pizza. Mia loved pizza, but would eat almost anything we gave her, except spinach.
She also loved Christmas. As soon as that tree went up she would look for her gift. We always filled her stocking with new stuffies and she knew which one was hers. We would buy the toys that were labeled "For Large Dogs" and watch with glee as she ripped off their heads and extracted the little squeaky noise-makers, chew them into a pulp and spit them out. I think her personal best time was about 3 minutes.
For the last couple of years she was on pain and anti-inflammatory medications for bone spurs and arthritis. She couldn't get up the stairs anymore so she no longer slept in our bed. She had been healthy her whole life but now had to be carried through the kitchen because she was afraid to lose her footing on the slippery floor. She needed help negotiating the three steps into our back yard. Her walks shortened to the point where the block was too far for her to go; the limping started as soon as we got up the street. She spent most of her day on the couch or her bed, but we watched with delight when she would unexpectedly jump up, grab a toy, shake it and chew on it, because it meant that for her, life was still worthwhile. Those moments kept buying her time, but eventually they drifted away like her health and robust youth and when the bad days outweighed the good, we knew that we had to let her go. She was sixteen and we had her for eleven years.
Rest in peace, dear Mia. We miss you.


text:
This style may not reveal (or strike to) its target color until fired.
Rods are pulled from re-melted Bullseye Compatible sheet glass. Rod is sold in lengths of approximately 18 in (450 mm) by the pound, the half pound, and individually (approximately 18-20 rods per pound; 14 per pound for lusters). Some special production rod is sold only by the pound.
Bullseye rods are graded either as F (recommended for both kilnwork and torchwork) or T (recommended for torchwork only).
To learn about the performance characteristics of specific rods, visit About Our Glass.


text:
tip [-nv] [-speed] [system-name] cu [-ehot] [-a acu] [-l line] [-s speed] [-#] [phone-number]
tip and cu establish a full-duplex connection to another machine, giving the appearance of being logged in directly on the remote CPU. It goes without saying that you must have a login on the machine (or equivalent) to which you wish to connect. The preferred interface is tip. The cu interface is included for those people attached to the ``call UNIX'' command of Version 7 AT&T UNIX. This manual page describes only tip. The options are as follows: -a acu Set the acu. -e For cu, use even parity. -h For cu, echo characters locally (half-duplex mode). -l line For cu, specify the line to use. Either of the forms like tty00 or /dev/tty00 are permitted. -n No escape (disable tilde). -o For cu, use odd parity. -s speed For cu, set the speed of the connection. Defaults to 9600. -t For cu, connect via a hard-wired connection to a host on a dial-up line. -v Set verbose mode. For cu, if both -e and -o are given, then no parity is used. This is the default behaviour. If speed is specified it will override any baudrate specified in the system description being used. If neither speed nor system-name are specified, system-name will be set to the value of the HOST environment variable. If speed is specified but system-name is not, system-name will be set to a value of 'tip' with speed appended. e.g. tip -1200 will set system- name to 'tip1200'. Typed characters are normally transmitted directly to the remote machine (which does the echoing as well). A tilde (`~') appearing as the first character of a line is an escape signal; the following are recognized: ~^D or ~. Drop the connection and exit (you may still be logged in on the remote machine). ~c [name] Change directory to name (no argument implies change to your home directory). ~! Escape to a shell (exiting the shell will return you to tip). ~> Copy file from local to remote. tip prompts for the name of a local file to transmit. ~< Copy file from remote to local. tip prompts first for the name of the file to be sent, then for a command to be executed on the remote machine. ~p from [to] Send a file to a remote UNIX host. The put command causes the remote UNIX system to run the command string ``cat > 'to''', while tip sends it the ``from'' file. If the ``to'' file isn't specified the ``from'' file name is used. This command is actually a UNIX specific version of the ~> command. ~t from [to] Take a file from a remote UNIX host. As in the put command the ``to'' file defaults to the ``from'' file name if it isn't specified. The remote host executes the command string ``cat 'from';echo ^A'' to send the file to tip. ~| Pipe the output from a remote command to a local UNIX process. The command string sent to the local UNIX system is processed by the shell. ~$ Pipe the output from a local UNIX process to the remote host. The command string sent to the local UNIX system is processed by the shell. ~C Fork a child process on the local system to perform special protocols such as XMODEM. The child program will be run with the following somewhat unusual arrangement of file descriptors: 0 <-> local tty in 1 <-> local tty out 2 <-> local tty out 3 <-> remote tty in 4 <-> remote tty out ~# Send a BREAK to the remote system. For systems which don't support the necessary ioctl() call the break is simulated by a sequence of line speed changes and DEL characters. ~s Set a variable (see the discussion below). ~v List all variables and their values (if set). ~^Z Stop tip (only available with job control). ~^Y Stop only the ``local side'' of tip (only available with job control); the ``remote side'' of tip, the side that displays output from the remote host, is left running. ~? Get a summary of the tilde escapes. To find the system description and thus the operating characteristics of system-name, tip searches for a system description with a name identical to system-name. The search order is 1. If the environment variable REMOTE does not start with a `/' it is assumed to be a system description, and is considered first. 2. If the environment variable REMOTE begins with a `/' it is assumed to be a path to a remote(5) database, and the specified database is searched. 3. The default remote(5) database, /etc/remote, is searched. See remote(5) for full documentation on system descriptions. The br capability is used in system descriptions to specify the baud rate with which to establish a connection. If the value specified is not suitable, the baud rate to be used may be given on the command line, e.g., `tip -300 mds'. When tip establishes a connection it sends out the connection message specified in the cm capability of the system description being used. When tip prompts for an argument (e.g., during setup of a file transfer) the line typed may be edited with the standard erase and kill characters. A null line in response to a prompt, or an interrupt, will abort the dialogue and return you to the remote machine. tip guards against multiple users connecting to a remote system by opening modems and terminal lines with exclusive access, and by honoring the locking protocol used by uucico. During file transfers tip provides a running count of the number of lines transferred. When using the ~> and ~< commands, the ``eofread'' and ``eofwrite'' variables are used to recognize end-of-file when reading, and specify end-of-file when writing (see below). File transfers normally depend on hardwareflow or tandem mode for flow control. If the remote system does not support hardwareflow or tandem mode, ``echocheck'' may be set to indicate tip should synchronize with the remote system on the echo of each transmitted character. When tip must dial a phone number to connect to a system it will print various messages indicating its actions. tip supports a variety of autocall units and modems with the at capability in system descriptions. Support for Ventel 212+ (ventel), Hayes AT-style (hayes), USRobotics Courier (courier), Telebit T3000 (t3000) and Racal-Vadic 831 (vadic) units is enabled by default. Support for Bizcomp 1031[fw] (biz31[fw]), Bizcomp 1022[fw] (biz22[fw]), DEC DF0[23]-AC (df0[23]), DEC DN-11 (dn11) and Racal-Vadic 3451 (v3451) units can be added by recompiling tip with the appropriate defines. Note that if support for both the Racal-Vadic 831 and 3451 is enabled they are referred to as the v831 and v3451 respectively. If only one of the two is supported, it is referred to as vadic. VARIABLES [Toc] [Back] tip maintains a set of variables which control its operation. Some of these variables are read-only to normal users (root is allowed to change anything of interest). Variables may be displayed and set through the `s' escape. The syntax for variables is patterned after vi(1) and Mail(1). Supplying ``all'' as an argument to the set command displays all variables readable by the user. Alternatively, the user may request display of a particular variable by attaching a `?' to the end. For example, ``escape?'' displays the current escape character. Variables are numeric, string, character, or boolean values. Boolean variables are set merely by specifying their name; they may be reset by prepending a `!' to the name. Other variable types are set by concatenating an `=' and the value. The entire assignment must not have any blanks in it. A single set command may be used to interrogate as well as set a number of variables. Variables may be initialized at run time by placing set commands (without the `~s' prefix in a file .tiprc in one's home directory). The -v option causes tip to display the sets as they are made. Certain common variables have abbreviations. The following is a list of common variables, their abbreviations, and their default values: beautify (bool) Discard unprintable characters when a session is being scripted; abbreviated be. baudrate (num) The baud rate at which the connection was established; abbreviated ba. dialtimeout (num) When dialing a phone number, the time (in seconds) to wait for a connection to be established; abbreviated dial. echocheck (bool) Synchronize with the remote host during file transfer by waiting for the echo of the last character transmitted; default is off. eofread (str) The set of characters which signify an end-of-transmission during a ~< file transfer command; abbreviated eofr. eofwrite (str) The string sent to indicate end-oftransmission during a ~> file transfer command; abbreviated eofw. eol (str) The set of characters which indicate an end-of-line. tip will recognize escape characters only after an end-ofline. escape (char) The command prefix (escape) character; abbreviated es; default value is `~'. exceptions (str) The set of characters which should not be discarded due to the beautification switch; abbreviated ex; default value is ``0f. force (char) The character used to force literal data transmission; abbreviated fo; default value is `^P'. framesize (num) The amount of data (in bytes) to buffer between filesystem writes when receiving files; abbreviated fr. hardwareflow (bool) Whether hardware flow control (CRTSCTS) is enabled for the connection; abbreviated hf; default value is `off'. host (str) The name of the host to which you are connected; abbreviated ho. prompt (char) The character which indicates an endof-line on the remote host; abbreviated pr; default value is `0. This value is used to synchronize during data transfers. The count of lines transferred during a file transfer command is based on receipt of this character. raise (bool) Upper case mapping mode; abbreviated ra; default value is off. When this mode is enabled, all lowercase letters will be mapped to uppercase by tip for transmission to the remote machine. raisechar (char) The input character used to toggle uppercase mapping mode; abbreviated rc; default value is `^A'. record (str) The name of the file in which a session script is recorded; abbreviated rec; default value is ``tip.record''. script (bool) Session scripting mode; abbreviated sc; default is off. When script is true, tip will record everything transmitted by the remote machine in the script record file specified in record. If the beautify switch is on, only printable ASCII characters will be included in the script file (those characters between 040 and 0177). The variable exceptions is used to indicate characters which are an exception to the normal beautification rules. tabexpand (bool) Expand tabs to spaces during file transfers; abbreviated tab; default value is false. Each tab is expanded to 8 spaces. tandem (bool) Use XON/XOFF flow control to throttle data from the remote host; abbreviated ta. The default value is true unless the nt capability has been specified in /etc/remote, in which case the default value is false. verbose (bool) Verbose mode; abbreviated verb; default is true. When verbose mode is enabled, tip prints messages while dialing, shows the current number of lines transferred during a file transfer operations, and more.
SHELL The name of the shell to use for the ~! command; default value is ``/bin/sh''. HOME The home directory to use for the ~c command. HOST The default value for system-name if none is specified via the command line. REMOTE A system description, or an absolute path to a remote(5) system description database. PHONES A path to a phones(5) database.
/etc/remote global remote(5) database /etc/phones default phones(5) file ~/.tiprc initialization file tip.record record file /var/log/aculog line access log /var/spool/lock/LCK..* lock file to avoid conflicts with uucp
phones(5), remote(5)
The tip command appeared in 4.2BSD.
The full set of variables is undocumented and should, probably, be pared down. OpenBSD 3.6 September 9, 2001


text:
NASA'S Chandra Finds Youngest Nearby Black Hole
WASHINGTON -- Astronomers using NASA's Chandra X-ray Observatory have found evidence of the youngest black hole known to exist in our cosmic neighborhood. The 30-year-old black hole provides a unique opportunity to watch this type of object develop from infancy.
The black hole could help scientists better understand how massive stars explode, which ones leave behind black holes or neutron stars, and the number of black holes in our galaxy and others.
The black hole could help scientists better understand how massive stars explode, which ones leave behind black holes or neutron stars, and the number of black holes in our galaxy and others.
The 30-year-old object is a remnant of SN 1979C, a supernova in the
galaxy M100 approximately 50 million light years from Earth. Data
from Chandra, NASA's Swift satellite, the European Space Agency's
XMM-Newton and the German ROSAT observatory revealed a bright source
of X-rays that has remained steady during observation from 1995 to
2007. This suggests the object is a black hole being fed either by
material falling into it from the supernova or a binary companion.
"If our interpretation is correct, this is the nearest example where
the birth of a black hole has been observed," said Daniel Patnaude of
the Harvard-Smithsonian Center for Astrophysics in Cambridge, Mass.
who led the study.
The scientists think SN 1979C, first discovered by an amateur
astronomer in 1979, formed when a star about 20 times more massive
than the sun collapsed. Many new black holes in the distant universe
previously have been detected in the form of gamma-ray bursts (GRBs).
However, SN 1979C is different because it is much closer and belongs
to a class of supernovas unlikely to be associated with a GRB. Theory
predicts most black holes in the universe should form when the core
of a star collapses and a GRB is not produced.
"This may be the first time the common way of making a black hole has
been observed," said co-author Abraham Loeb, also of the
Harvard-Smithsonian Center for Astrophysics. "However, it is very
difficult to detect this type of black hole birth because decades of
X-ray observations are needed to make the case."
The idea of a black hole with an observed age of only about 30 years
is consistent with recent theoretical work. In 2005, a theory was
presented that the bright optical light of this supernova was powered
by a jet from a black hole that was unable to penetrate the hydrogen
envelope of the star to form a GRB. The results seen in the
observations of SN 1979C fit this theory very well.
Although the evidence points to a newly formed black hole in SN 1979C,
another intriguing possibility is that a young, rapidly spinning
neutron star with a powerful wind of high energy particles could be
responsible for the X-ray emission. This would make the object in SN
1979C the youngest and brightest example of such a "pulsar wind
nebula" and the youngest known neutron star. The Crab pulsar, the
best-known example of a bright pulsar wind nebula, is about 950 years old.
"It's very rewarding to see how the commitment of some of the most
advanced telescopes in space, like Chandra, can help complete the
story," said Jon Morse, head of the Astrophysics Division at NASA's
Science Mission Directorate.
The results will appear in the New Astronomy journal in a paper by
Patnaude, Loeb, and Christine Jones of the Harvard-Smithsonian Center
for Astrophysics. NASA's Marshall Space Flight Center in Huntsville,
Ala., manages the Chandra program for the agency's Science Mission
Directorate in Washington. The Smithsonian Astrophysical Observatory
controls Chandra's science and flight operations from Cambridge.
For more information about Chandra, including images and other
multimedia, visit:
Source: NASA


text:
Ah, the new year: a time for us all to make grand plans. We'll quit smoking, lose ten pounds, be nicer to the neighbors, and finally start saving for retirement. Alas, studies show that one-quarter of all New Year's resolutions are broken in the first week — and the rest usually fall by the wayside in the days that follow.
This year, though, why not choose to follow through on at least one of your resolutions? Make this the year you finally figure out your retirement savings.
According to the most recent report from the Congressional Research Service, nearly half of American workers participate in retirement plans offered by their employers. About two-thirds of these folks have defined-contribution plans, such as a 401(k). (Some folks have access to a 403(b) plan or the Thrift Savings Plan. Though these aren't identical to 401(k) plans, advice for each is generally the same.)
For many, making the most of a 401(k) is the key to saving for retirement.
Advantage of a 401(k)
There are a lot of reasons to love the 401(k). For one, your 401(k) makes contributing to retirement automatic. Once you sign up for your company's plan, your retirement saving comes directly out of your paycheck. You can "set it and forget it," only making changes when you want to increase (or decrease) your contributions. This takes the human element out of the investing equation, which is one of the best ways to increase investment performance.
Even better, 401(k) contributions and earnings are tax-deferred. In plain English, that means you don't have to pay taxes on the money you put into a 401(k) until you withdraw it. You're not taxed on the profits (the returns in the account) until then, either. This is a big advantage over a traditional investment account.
(MORE: Why More Americans Will Fall Behind on Credit Card Bills This Year)
For instance, if you earn $50,000 per year and you put $5,000 into your 401(k), your taxable income drops to $45,000; if your marginal income-tax rate is 25%, this would save you $1,250 in taxes. And you won't be taxed on that $5,000 contribution (or any returns it earns) until you take the money out at retirement, so your investment has a chance to grow even faster than in a regular investment account.
But the biggest advantage of a 401(k) is the employer match. Many companies match at least a portion of the money their workers set aside for retirement. IBM, for example, currently matches employee contributions dollar for dollar up to six percent of their income. Most company matches aren't so generous, but they're still worth taking full advantage of. In effect, you can give yourself a raise by taking advantage of the employer match — although you won't see the effects of the "raise" until you retire.
Disadvantages of a 401(k)
Unfortunately, 401(k)s aren't perfect. For one thing, once you put the money into a 401(k), you can't easily access the cash if you end up needing it for something else. Except in cases of hardship, if you pull the cash out before age 59-1/2, you'll be socked not only with taxes, but also a 10% early withdrawal penalty. (On the other hand, you're generally required to begin pulling money out by the time you're 70-1/2.)
Plus, 401(k) plans are usually subject to a vesting policy. Vesting is the process by which you gain "ownership" of the employer match portion of the account. You always own the money you've put into the plan yourself, but you only gradually gain ownership of your company's contributions. You might own none of them during the first year you participate, 20% the second year, and so on. If you leave the company before you're fully vested, you won't get 100% of the employer match. Check with your HR department to learn more.
(MORE: Can We Expect a Better Labor Market in 2013?)
But the biggest problem with 401(k)s is that they generally offer only limited investment options. The firm that manages your company's retirement accounts probably gives you a small menu of mutual funds from which to choose. Your challenge is to find those best suited to your needs. (Money magazine offers some solid advice on how to cope with a lousy 401(k) plan.)
Making the Most of Your 401(k)
If you're ready to rock your 401(k) in 2013, here are a handful of ways to make the most of your retirement contributions:
- Understand the rules. Yes, your employee handbook is as boring as dirt — especially the part devoted to retirement saving. Read it anyhow. The hour or two you spend learning about your company's rules and requirements for its 401(k) plan will pay dividends in the long term. You need to know how to contribute, how much the company will match, and what options you have for investment. If you have questions, ask. Once you understand your 401(k) plan, you can start saving.
- Review your investment options. Because most 401(k) plans offer limited choices, you need to take the time to figure out which is best for you and your situation. In some cases, this may be a "target-date fund," which will invest your money based on when you plan to retire and automatically reduce the risk level of your investment portfolio as you approach that date. In others, it may simply be the lowest-cost fund available. (All things being equal, low-cost funds generally provide better returns.) But the best choice of all is probably some sort of broad-market index fund. (To learn more about investing basics, check out Mike Piper's Oblivious Investor blog.)
- Pay yourself first. Most folks save for retirement with whatever's left at the end of their paycheck. The problem is that it's easy to come up with other uses for the money, so there's never much leftover for the 401(k). If you're serious about boosting your retirement savings, do the reverse. Invest first, and live on whatever's left over.
- Take advantage of the employer match. How much should you save for retirement? As much as possible. At the very least, set aside enough to get the full employer match. This is almost like "free" money, and one of the very best investment returns you can possibly earn.
- Bank your raises. One of the best ways to boost your savings is to set aside money from a raise. When most people get a raise, they increase their spending to match. But you're smarter than that. Instead of succumbing to lifestyle inflation, set any raises to increase your retirement savings until you're saving the maximum amount. You won't even notice the money is missing.
- Go for the max. Speaking of maximums, the law allows you to contribute up to $17,500 to your 401(k) plan in 2013. Only five percent of Americans with 401(k)s save the maximum. Most don't come anywhere close. Find a way to be one of the elite few who saves as much as possible, and your retirement savings will rocket to the stratosphere.
- Don't touch the money. Once you start building a big balance in your 401(k), it can be tempting to move the money around. You want to withdraw it to buy a house or a boat. You want to shift from one investment to another. Resist the urge. Taking the money out of the account negates all of your hard work (especially when you consider the penalties you pay). And every time you move the money from one fund to another, you end up paying fees, fees that take away from potential profits.
- Be smart with rollovers. When you leave a company, it's generally best to move your money from their 401(k) into an IRA. This instantly gives you a much wider range of investment options, so that you're better able to pursue your financial goals. Here's more on how to do a 401(k) rollover.
If your workplace does not offer a 401(k) plan, take charge. Talk to your boss (or the HR department) about creating a plan so that employees can save for retirement. If that's not going to happen, then start saving yourself. Start a Roth IRA and contribute faithfully.
(MORE: Is a $1 Trillion Coin a Good Way to Avoid Another Debt-Ceiling Impasse?)
The Bottom Line
Most Americans have only a foggy notion of smart investing. They set aside a little money late in their working lives and then hope the stock market will magically turn their meager offerings into a pile of gold. That's not how it works.
In reality, the amount you save is the single biggest predictor of how much you'll have saved at retirement. If you want to have money tomorrow, you need to save today. And one of the best ways to do that is through your 401(k).