No matter how many pounds of vegetables you are working with, a good tasting result is guaranteed if you ferment in canning jars because the ferments are never exposed to the airborne yeasts and molds that result in off-flavors. As fermentation gases build up, loosen the screw bands on the jars and allow the brine to overflow onto a saucer. In this way, gases leave the jars, but air does not flow back in.


Thank you to online reader CARMENO for your comment on How to Tap a Maple Tree: Tips for Beginners:

"The taps with the tubing cost me less than $3 each. I use blue water jugs $1 each ($1.37 full of reverse osmosis water). I drill a hole on the cap using the same size drill bit for the tap, force the tubing in the hole and zero insects or debris. I hang the jug with a large rock under it to hold the weight. I go back with a empty jug, screw it into the cap of the one that's full that has the hole. Sure, less convenient, but a whole lot less money. The first time, I didn't have a rock under the jug and it fell due to the weight but since the hole is so small it didn't spill at all. Maybe some day I'll be able to afford all that equipment. Use a large pot that I use for canning and wood that drops from my large oak for evaporating it."

Do you have some knowledge to share about collecting sap? Leave a follow-up comment.

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