How Long Does Weed Stay In Your System

How Long Does Weed Stay In Your Body? The answer is simple but you should look at some others saying:

Hi I’m a female, 18, I weigh 135 pounds and I’m 5’8. I smoke at most once a week and I smoked last night but only two big hits. I might be drug tested in two weeks so do you think I would be fine with some exercise (which I do regularly) and plenty of water?

Don’t take any of that detox shit im in the army and when i first joined my recurtier asked if i can pass a piss test and i said no and he gave me 30days i told him about detox stuff and he said the drug test now can tell if you took anything to cover it so don’t trust these assholes best way is to drink lots of water sweat and not smoke if you have a drug test but skinny ppl can get clean in as soon as a week my bro does it just by sweating and drinking lots of water also drink powder the day before the b12 in it adds color to your pee.

Just wondering where you guys disappeared to… noticed you haven’t replied to any blogs since October… anyway, curious if I have reason to be concerned.
I smoked 2 hits of a 3 year old bud from a metal hand pipe(previously smoked two years ago) probably pure resin at this point, 5-6 days ago.
I don’t ever smoke it anymore, its been 4-5 years and need to do urinalysis tomorrow am.
Work in a job that performs bending, pushing, pulling, squatting, walking 8 hours per day, 5 days a week so amply exercised and fit. Drink 7-8 cups water daily at the bare minimum plus 4-5 cups of coffee 12 oz.

Symptoms of Bacterial Vaginosis

There are times that you would feel something different in your body. You would wonder about it only for a little time. There are some talks about the symptoms of Bacterial Vaginosis, and because of that so many tell tales you got confused. Isn’t it? Here are some common effects or rather symptoms that are commonly seen to a person having this infectious illness.

The first thing on the list was having a bit of foul and somewhat a fish smell coming out of your vagina. If you have seen a white greyish discharge from your vagina, have a second thought. Seek for the advice of a doctor. That might be a sign of being infected of contagious BV.

If it happens that your vaginal area is a bit red and itchy, oh you have to wonder! And if you attempt to have a sexual intercourse you feel it so painful and even by urinating, oh that’s another thing. Don’t waste time grab your phone, dialled the number and talk to your doctor. You should consult him about what is happening. These are just two basic identities or shall I say a good basis that may use to detect whether a person has a bacterial vaginosis. It could be a one of the symptoms of  BV.

There were also some alternatives that confuse you on whether it is BV.

It was the yeast infection.  At some point it has the characteristic like itchy and other but there is a big BUT, these bacteria are present in a healthy vagina. It is treated with an antifungal medication unlike in BV antibiotics was the primary cure to it. If it will be mistreated, for instance, instead of curing, it you are just putting yourself in danger of being infected much more.

Another one was trichomoniasis. You can have this through sexual transmission.

As mentioned in the above essay it was still important to secure the correctness of the findings a doctor may raise. It’s not that you doubt about the capability of him but rather to make sure that you are treating it with the right medicine. You should also be true of what you feel. Don’t be shy to put out something, ask about and tries to find remedies about that. The proper hygiene is still the best thing you can do. Don’t forget to provide yourself with just the right amount of materials it need and be sure to recognize the symptoms of Bacterial Vaginosis.

You should also possess the ability of being open minded to everything that might happen. If it happens to be positive, don’t be scared to face the challenge just believe in the ability of the doctor. And learn to manage faith if it is indeed needed.

Above all the ideas presented it will still defend on the rightness of the doctor to determine what kind of infection you use to have. He might be knowledgeable enough to spot the difference and by that you will not be put in to danger. And you are able to treat the infection with the right cure.

Tobacco Use by Kids and Teens

  • Roughly 3,000 children in the United States become addicted to tobacco every day. One million teens start smoking every year.
    (“Who Profits From Tobacco Sales to Children?” Journal of the American Medical Association, 1990)
  • Use of cigarettes among high school seniors increased in 1993 after several years of decline. This increase in smoking is one reason the health of this nation’s children is declining.
    (“1994 Child Health Report Card,” American Health Foundation, October 1994)
  • Although it’s illegal in all states to sell cigarettes to persons younger than 18, teens are able to buy cigarettes over the counter between 70 and 80 percent of the time.
    (“Reducing the Illegal Sale of Cigarettes to Minors,” Journal of the American Medical Association, 1989)
  • 86 percent of Washington teens (ages 15 to 19) said it was easy for minors to buy tobacco products in their community. Only 12 percent thought it would be difficult.
    (Census Bureau’s 1992-93 Current Population Survey)
  • The U.S. Secretary of Health and Human Services estimates that three- fourths of the approximately 1 million tobacco outlets in the United States sell tobacco to minors, garnering over $1 billion in sales each year.
    (The National Academy of Sciences’ Institute of Medicine, Sept. 13, 1994)
  • In the U.S., merchants illegally sell to minors 947 million packs of cigarettes and 26 million containers of smokeless tobacco each year. These products are worth $1.26 billion and generate $221 million in tobacco industry profits.
    (“Who Profits From Tobacco Sales to Children?” Journal of the American Medical Association, 1990)
  • About 85 percent of the teens who buy cigarettes in the United States usually purchase Marlboro, Newport or Camel cigarettes – the nation’s most heavily marketed brands. That’s a far higher percentage than the overall adult market, where the three brands account for just 35 percent of all cigarette sales.
    (“Changes in the Cigarette Brand Preferences of Adolescent Smokers – U.S. 1989-1993,” Morbidity and Mortality Weekly Report, Centers for Disease Control and Prevention)
  • Children who have used three “gateway drugs” – tobacco, alcohol and marijuana – are 266 times more likely to use cocaine than a child who has not used them. A child using only one of the “gateway drugs” is between three and four times more likely to use cocaine than a child who abstains.
    (Center on Addiction and Substance Abuse, October 1994)
  • About half of all adolescent smokers have parents who smoke.
    (“Effect of Parental Smoking Classification on the Association Between Parental and Adolescent Smoking,” Addictive Behaviors, 1990)
  • A USA Today survey found that 93 percent of parents who smoke said that more should be done to educate children about the hazards of smoking. Fifty-two percent said they should never smoke in the presence of their children.
    (USA Today, Oct. 19, 1994)
  • In Washington state, one of every four high school seniors is addicted to tobacco.
    (Washington State Department of Health, 1992)
  • Both smokeless tobacco use and smoking are increasing among Washington state adolescents. In 1992, 9.5 percent of 10th graders and 10.8 percent of 12th graders regularly used chewing tobacco. Similarly, in 1992, 19.8 percent of 10th graders and 26.1 percent of 12th graders regularly smoked cigarettes.
    (Washington State Department of Health, 1992)
  • Many teens have gotten cancer of the mouth, cheek, gums, and throat from smokeless tobacco.
    (Journeyworks Publishing, 1996)
  • The rate of national teenage smoking has increased steadily since 1990.
    (American Cancer Society “Cancer Facts and Figures”, 1997)
  • In Washington State, students in grades 8, 10 and 12 are more likely to have ever smoked a cigarette than students nationally.
    (Journeyworks Publishing, 1996)
  • The rate of national teenage smoking has increased steadily since 1990.
    (Washington State DASAS Drug Abuse Trends Report, 1997)
  • There has been a 30% increase in smoking among eighth graders between 1991 and 1994.
    (University of Michigan, “Monitoring the Future” Project, 1995)
  • Five million children will die prematurely from diseases caused by smoking if the current upswing in youth smoking rates continue.
    (CDC Morbidity & Mortality Weekly Report, November, 1996)
  • One out of three young people (33 percent) who become regular smokers will die of a smoking related disease.
    (CDC Morbidity & Mortality Weekly Report, November, 1996)
  • Current smoking trends suggest a continued need for prevention efforts targeted at students in grades 8 through 12, but especially those in grade 8 or younger.
    (Washington State DASAS Drug Abuse Trends Report, 1997)
  • With the exception of African-American female students, the percentage of high school students who smoke frequently increased 3% to 5% from 1991 to 1995 for all racial and ethnic gender groups.
    (American Cancer Society, “Cancer Facts and Figures”, 1997)
  • Nationwide, 71% of high school students have tried cigarette smoking.
  • About one-third of high school students are current cigarette smokers, ie: smoked at least one cigarette in the past 30 days.
  • Sixteen percent of high school students are frequent smokers, an increase from 14% in the 1993 Youth Risk Behavior Survey.
  • White students (20%) are more likely than African-American (5%) or Hipanic (10%) students who smoke frequently.
    (1995 Youth Risk Behavior Survey)
  • Smoking is associated with depression, anxiety, and low self-esteem. Many teens use tobacco products as a way to “self medicate.”
    (American Journal of Public Health, 1996)

 

Chicken in Chinese brown sauce

This is a spicy chicken recipe to be served over rice. The coating the chicken is fried in before placed in the brown sauce may also be used to make sweet ‘n sour chicken.

Boil or steam rice as you are cooking the chicken.

Sauce ingredients

2 teaspoon cooking oil
2 tablespoons Hoisin sauce
1 tablespoon vinegar
2 tablespoons white granulated sugar
1 teaspoon pepper
5 1/2 tablespoons soy sauce
1 tablespoon ketchup
2 teaspoon garlic powder
2 teaspoon ginger
1 1/2 tablespoons cooking wine
3 tablespoons water

Directions

Put oil in saucepan and heat. Add remaining ingredients. Bring to a boil and simmer for three minutes. Set aside.

Chicken ingredients

Boneless chicken strips
1 cup all purpose flour
Ground black pepper, ground ginger, and garlic powder- a small amount each to season flour
1/2 cup milk
2 eggs

Heat oil in a Fry Daddy or some type of deep fat fryer or add 1/2 inch oil to a skillet and heat to deep fry temperature.

Cut each chicken strip into 3-4 small pieces. In a bowl mix the milk and eggs and whip together with a fork. Place the flour and spices in a bowl and mix well.

Using tongs, dip the chicken pieces into the egg and milk mixture. Dredge through the flour mixture thoroughly coating the chicken and then drop into the deep fat fryer or skillet. Fry until a deep golden brown. If you are using a skillet be sure to turn chicken to brown it evenly on both sides. When done remove chicken from oil to a paper towel covered plate to drain the excess oil. Repeat this process until all the chicken has been fried.

(This same method of frying the chicken may be used to make sweet ‘n sour chicken. Instead of continuing with the steps below, serve over rice and provide sweet ‘n sour sauce for dipping.)

Return the brown sauce to heat, add the chicken and stir until all chicken pieces are coated in the brown sauce and heated through. Serve over rice.

Centerpieces from Fruits and Vegetables

Fresh Table centerpieces are not only appropriate for formal or informal dining, they are preferable for many reasons: they are edible, are low lying and do not obstruct the view of opposite diners. Add to that their attractiveness and you have a centerpiece that is affordable, in style, and preferable to expensive flowers or to nothing.

Arranging the fruits artistically and in a pleasing complementary way does take a little bit of practice, but let the fruits themselves guide you. To be low and out of the way of conversation that might take place across the table, plan on making the arrangement more horizontal than vertical. The one exception is the use of a pineapple that may, or may not be too tall to see over. It’s use though is recommended when one is available because of its unique ability to compensate for leaves in the arrangement. Nothing higher than this should ever be used, however.

Okay, so we have a diagonal tray that is nondescript and is only being used for its dimensions. This is of no consequence since nothing except its two or three inch sides will be seen, the rest will be covered with fruits. Or better still, an extra large round bowl that will hold a pineapple in the center and will various other fruits of varying colors will fill in all around. Allow the more colorful fruits to be seen and place the bananas and the grapes, both green and purple and the red cherries so they spill over the sides.

It’s all right to cheat a little and add whatever exotic artificial fruits in your collection, if you so desire, and if your arrangement is strictly for show and not for eating. If the centerpiece is to part of the dinner as an after dinner snack, then make sure all is edible. As to size of the arrangement, fit it to the size of the table. A larger arrangement will be permissible if only the plates and silverware and napkins will be the other accessories. The food being laid out on the buffet or on another long table.

Use your imagination and fill in if there are lacks in the arrangement. It could be the container is being showcased and will need only a few fruits to complement it. If the bowl is exceptionally attractive but is too small, arrange fruits around the sides of the bow on the table, as well as inside the bowl. Look, don’t fret, it is your table, your arrangement and your say. It the look pleases you, it is sure to please the guests. After all, they are there for the exceptional hospitality you offer, and second, your exceptional way with cooking.

One more thing. If the fruit centerpiece lacks that lively look, why not collect a few leaves from outside fruit trees to tuck in around the fruits making the apples appear to be still attached to the fruits. Again, it is your table, your decoration, your imagination, have fun and enjoy the moment, the creativity, and the guests. The fruit centerpiece will be seen as a last minute gesture of good will and will add a touch of gaiety.

Cappucino or latte? What is the diifference?

Walking into almost any coffee shop these days means being confronted with a whole new vocabulary. Words like doppio, venti, affogato and breve are a part of that secret coffee language that can be so confusing. One of the choices on the menu is between a mocha latte or a mocha cappuccino, you know you like chocolate, but what is the difference between a latte and a cappuccino? And which do you really want?

Both drinks are espresso based. They are made using shots of espresso and milk. The difference between the two is the proportions of espresso to milk. And choosing between the two is going to come down to two easy choices.

A latte is made by using approximately one-third espresso and two-thirds steamed milk. The espresso is poured into the cup first and the milk on top, usually leaving a very thin layer of foam on top, approximately a quarter inch thick.

A cappuccino is also made using one-third espresso but uses one-third steamed milk as well. The remaining one-third of the drink is the milk foam. Just like a latte, the espresso is poured into the cup, then the milk, followed by a generous amount of foam. A cappuccino can be adjusted to taste, being made “wet” or “dry.”

A wet cappuccino has less milk foam and more milk. A dry cappuccino has more milk foam and less milk. This will help suit your specific tastes.

The things that you must decide when choosing between are, how strong do you want your espresso-based drink, and do you enjoy milk foam on your drink? The cappuccino is going to be a stronger drink, having a larger espresso to milk ratio. The cappuccino is also going to provide you with milk foam.

If a cappuccino is more your style, experiment with the milk foam. A wet cappuccino is going to be weaker drink than a dry cappuccino, again, the ratio of espresso to milk is a major factor. If you enjoy having that frothy milk foam and enjoy a strong cup of coffee, a dry cappuccino may be for you.

The language of coffee may be confusing and intimidating, but don’t let it keep your from entering that coffee shop and ordering a delightful treat. Understanding the difference between some of the drinks on the menu will help you make a decision better suited to your individual tastes. Know your drink, make it your own, and enjoy.

Can you tell me about the different Ways to Cook Eggs

Eggs are the ultimate fast food!

They are a fantastic source of protein, and contain vitamins D, A and B2, iodine and minerals all contained in their own little environmentally friendly container!

If you have eggs in your refrigerator or store cupboard you are guaranteed a meal as the humble egg is so versatile and can be served for any meal. Not only this, but they also cook really quickly, consequently they are perfect as the basis of fast, easy and nutritious meals

At one time it was thought that eggs contained high amounts of cholesterol, and yes, eggs do contain dietary cholesterol. But this type cholesterol that we get from our food has much less effect on the level of cholesterol in our blood than the amount of saturated fat we eat, so nowadays it is not thought necessary to limit the amount of eggs you eat ( remembering that everything should be eaten in moderation). An average-sized egg (60 g) provides approximately 7g of proteins, 2 eggs provide as much protein as 100g of meat or fish; and an added bonus is that for those watching their weight the energy value for an average egg is approximately 90 kcal.When it comes to ways of cooking with eggs lets start with the basics; and what could be more basic than the old favourite – a boiled egg; a lovely well cooked boiled egg (especially with bread or toast ‘soldiers’), is the ultimate comfort food, however many people do struggle to get their boiled egg just as they want it.

With these simple instructions boiling the perfect egg should be no problem.

Take your lovely fresh egg (and do try to use only free range, they really are so much better) and place it in a small pan. Cover with at least 2.5cm of cold water, add a pinch of salt and place the pan on a high heat. When the water is almost boiling, gently stir the egg and set a kitchen timer for the result that you want from these timings:

3 minutes for soft boiled yolk and set white

4 minutes for slightly set yolk and set white

5 minutes for firmer yolk and white

6 minutes for hard boiled with lightly soft yolk

7 minutes for firmly hard boiled

Reduce the heat slightly to keep water bubbling and stir the egg once more. Once cooking time is complete, remove the egg from the pan, place into egg cup and serve immediately.

The next basic way of cooking eggs is poaching them. This does not have to be a difficult procedure and it is quick and easy to cook a poached egg ready to serve with your morning toast.

For one perfect poached egg you will need:

1 large fresh egg

Water for boiling

Pinch of salt

Dash of vinegar

To cook your egg, fill a pan with 5cm of water. Add a pinch of salt and the vinegar (which doesn’t taste at all but does help to set the egg). Bring to a gentle boil. Crack the egg onto a plate and then tip it into the water. Set a kitchen timer for one of the timings below:

3 minutes for a runny egg yolk

4 minutes for a slightly set yolk with a runny middle

5 minutes for a firm egg yolk

When the cooking time is complete, carefully remove the poached egg from the boiling water and serve immediately.

For extra speed when cooking a poached egg you can use the microwave. Crack the egg into a large teacup or ramekin dish filled with ½ tablespoon of water. Use a cocktail stick to pierce the yolk and white and poach in the microwave on HIGH for 40 seconds (750 Watt oven)/60 seconds (650 Watt oven). Stand for 1 minute and serve

The third basic cooking method for eggs is scrambled eggs; a good plate of scrambled eggs is delicious as a breakfast or light lunch, and for a delicious plate of luxury scrambled eggs just add 2oz of chopped smoked salmon to the basic recipe or you can add grated cheese, chopped ham or chopped herbs.

To make a perfect dish of basic scrambled eggs, for each person you will need:

2 large fresh eggs

Salt and freshly ground pepper

2 tablespoons milk or cream

A small knob of butter

Gently beat the eggs together with salt and pepper, add the milk to the beaten eggs to give a much softer result. Put the butter in a non-stick pan over a medium heat, when sizzling, add the egg and stir briskly with a wooden spoon. Continue to stir the eggs for 1-2 minutes, scraping the egg off the base of the pan as it sets. When most of the egg has set, remove the pan from the heat and continue to stir for 30 seconds until fully scrambled. For extra speed and to avoid a difficult pan to wash, it is possible to scramble the eggs in the microwave.

Beat together the eggs, milk, butter, salt and pepper in a microwave safe jug or bowl. Cover with plastic food wrap and microwave on HIGH for 2 minutes (650 watt oven)/1 minute 30 seconds (750 watt oven). Stir mixture and microwave for a further 30 seconds (for both 650 and 750 watt ovens). Stand for 30 seconds before serving. DON’T overcook, there’s nothing worse being served grey and hard, rubbery scrambled eggs.

The next basic cooking method is the fried egg. To get a good fried egg you need:

1 large fresh egg

2 teaspoons oil

OR

Low fat cooking spray.

To cook simply place the oil or spray in a small frying pan (skillet) and place over a medium heat. When the oil is hot, use a knife to crack the shell and tip the egg into the hot fat. Cook over a low to medium heat until the white is set. Tilt the pan slightly and use a teaspoon to scoop the surplus hot fat over the top of the egg until the yolk is cooked to your liking. For over easy eggs, carefully slide a spatula underneath the cooked egg and flip over to cook the yolk for 1 minute.

The final basic cooking method is a basic omelette, to make this you will need:

2 large, fresh eggs

Pinch salt and freshly ground black pepper

1 teaspoon cold water

2 teaspoons oil

OR

Low fat cooking spray.

Gently beat the eggs together with salt, pepper and a teaspoon of cold water. Warm a medium frying pan over a high heat and add oil or spray with cooking spray. Pour the egg mixture into the pan and cook over a high heat for 1-2 minutes.

As the egg begins to set, use a spatula to push the set egg towards the omelette centre.

Continue until the entire egg mixture is set. Cook the set omelette for another minute, then loosen the edges with a spatula and fold the omelette in half. Tilt the pan and slide the omelette onto a warm plate and serve immediately.

You can also make omelettes in the microwave. Beat the eggs, water, salt and pepper. Place 1 tbsp of butter in an 18cm non-metallic pie dish and melt in the microwave on High for 30 seconds. Pour in the egg mixture, stand pie dish on an upturned plate in the microwave and cook on MEDIUM-HIGH for 1 minute. Use fork to draw the outside of the cooked egg into the centre of the dish and microwave on MEDIUM for a further 2 minutes. Stand for 1 minute before serving.

These are the five basic ways to cook eggs but there are many other ways of using eggs.You can make quiches, frittatas, baked eggs and so many more dishes. This recipe for Spanish Eggs is an excellent egg recipe.

SPANISH EGGS

4 large eggs
4 teaspoons olive oil
1 onion, sliced
2 garlic cloves, crushed
1 red pepper, de-seeded and chopped
4 plum tomatoes, sliced
100g mushrooms sliced
Salt and pepper
1 tablespoon chopped fresh parsley
1 x 198g can sweet corn, drained

 Preheat oven to 180°C/350°F/gas 4.

 In a large frying pan heat the olive oil, add the onion and garlic and sauté until soft but not brown. Add the pepper to the pan and fry for a further 10 minutes. Stir in the tomatoes, mushrooms, parsley and seasoning and continue cooking until the tomatoes begin to soften. Stir in the sweet corn and remove the frying pan from the heat. Pour the mixture into an ovenproof baking dish. Make 4 small hollows in the vegetable mixture and break an egg into each; place the dish in the oven and bake for 20 minutes or until eggs set.

As eggs are one of the most nutritious foods money can buy, you have no excuse to get cooking with eggs!

Canning Pears

Canning your own pears is a bit time consuming, but the difference in taste from commercially canned pears is well worth the trouble. Your carefully chosen fruit will taste sweeter without all the added sugar, sweeteners or calories. You may be overwhelmed at first, but you will soon develop a routine and find it is not at all hard.

You Will Need:

Fresh pears – 2 to 2 pounds will yield a quart of canned pears
Sugar or fruit juice, white grape or apple work well
Lemon juice or Fruit Fresh
Canning jars, lids and screw-on rings – available at most grocery stores
Water Bath Canner
Large cooking pot

Select Your Fruit

The most crucial step to successful canning is choosing and preparing your fruit. Pears are actually better when picked slightly under-ripe, as they bruise so easily. They sweeten up beautifully at home. Look for the same quality in the store or farmer’s market that you do if picking your own. Look for fruit that is firm, neither hard nor mushy, and free of bruises and blemishes. D’anjou pears have a softer feel, sugar pears are very firm, and Bosc pears are somewhere in between. Keep them on a counter for a couple of days to allow them time to finish ripening.

Get Your Equipment Ready

A water bath canner is worth its weight in gold when canning. It is very deep with a close fitting lid, and has a wire rack with handles fitted inside that makes removing hot jars much easier. They are available at home kitchen stores. You can also use any large, very deep pot with a good lid, or a pressure cooker. These instructions are for the water bath canner or pot. If using a pressure cooker, consult your cooker’s instruction manual.

Other canning equipment is also sold, such as jar gripper tongs for lifting the filled jars, large mouth funnels for filling them, and lid lifters, equipped with a magnet for getting the lids out of boiling water. They will make your life easier, but are not essential.

You will also need a large pan, like a stew pot, to prepare your syrup, and ladles or spoons. Wash and rinse all equipment thoroughly before use.

Sterilize Your Jars

If your dishwasher has a ‘sterilize’ cycle, simply pack it with all your jars, lids, and screw rings and run the cycle. If not, place jars in boiling water for 10 minutes. Remove from water and set aside to cool. Add screw rings and lids to the boiling water, turn off the flame, and allow them to sit in the water for about 10 minutes. Remove and set aside.

Make the Syrup

Pears only need a light sugar syrup. Use 2 cups of sugar for every 6 cups of water, which should process 8 to 9 quarts of pears. Sugar stabilizes the color of the fruit and helps it retain its shape, as well as heightening the flavor. You can use as much as 4 cups of sugar if your taste buds prefer, but the less you use the healthier and more cost conscious your finished product will be.

Pour the water and sugar into the stew pot. Bring to a slow boil, stirring until sugar dissolves. Cover and keep hot, but not boiling, until you are ready for it.

Unsweetened apple or white grape juice can be used instead of water, but use only half the sugar. This is much more expensive and the taste is slightly different, but some folks prefer it as a healthier alternative.

Prepare Your Fruit

Wash and peel pears, and slice in half. Remove cores and any brown spots or blemishes. Leave as halves or slice as desired. If you are not ready to process them immediately, pour a little lemon juice or Fruit Fresh – a commercial preparation of citric acid – over them to prevent darkening. Stir gently to make sure all sides of the cut fruit is coated.

Hot Pack Canning

This is preferred for fruit in general. Hot packing allows the fruit to settle better and helps remove trapped air from its fibers.

Have your canning jars ready next to the stove. Bring syrup back to a gentle boil. Add prepared fruit and boil for 5 minutes. Ladle fruit into jars, swishing each jar around as you fill to help pack the fruit tighter, to within inch of the screw threads.

Ladle hot syrup over the fruit. Using a narrow rubber spatula or butter knife, run the knife between the fruit and the jar. Tip the jar slightly as you do this, pressing gently on the fruit with the knife and going all the way around the inside of the jar, so as to remove air bubbles. Syrup should completely cover the fruit, and leave inch of air space at the top of the jar. Fruit should be tightly packed but not crushed, and none should be floating.

Wipe the threads with a clean damp paper towel. Apply lids, then the screw rings. Tighten snugly but do not over-tighten.

Process the Jars

Place sealed jars on the wire rack in the canner. Cover with hot tap water, at least 1 inch over the tops of the jars. Heat to boiling. Cover and boil for at least 20 minutes, but no more than 30 minutes.

Carefully remove jars from canner and place on racks or cutting boards. Place so they will not touch each other or get bumped, and out of drafts. Allow to cool thoroughly, usually overnight.

Remove the screw rings if you wish. Test the seal of each jar by pressing on the center of the lid. If it pops up and down, it is not sealed. Store in refrigerator and use immediately. If you wish to try re-processing, empty the contents into a pan, wash the jar, and start from scratch with a new lid.

Storing

It’s a good idea to write the date on the lid so you can keep track of your stored food. Then store your finished produce in a cool, dark, dry place. Check your canned food periodically for signs of rust or bad seals. Throw these away, as they are not safe to eat. Normal shelf life is 12 to 18 months.

Final Tips

Your pears may take on a slightly pink or brownish tinge. This is a normal chemical reaction to being heated. They are perfectly safe and the flavor will not be changed. If they turn dark brown or bubbly, they are no good.

Avoid storing jars near any heat source, as this will cause them to spoil faster. They must be kept cool and dark.

Best Tasting Store Bought Pizza Sauce

Many agree that the flavor of homemade pizza sauce outranks most store-bought pizza sauces.  But that doesn’t stop companies from trying to re-create that flavorful red sauce that can make or break a pizza.  Without a doubt, store-bought pizza sauce can be the perfect solution when you don’t have a lot of time to simmer up a pan of homemade sauce.  The best store-bought pizza sauces may not be available in your area but if you can find these brands, you can quickly top your pizza pie without having to make your own.

Pastorelli Pizza Sauce

Pastorelli’s pizza sauce is an award winning sauce that comes quite close to most homemade versions.  The great part about this brand is the ingredients.  It contains extra-virgin olive oil and imported Pecorino-Romano cheese, and the garlic flavor really adds to the traditional Italian flavor.  The sauce also contains tomato puree, canola oil, salt, and spices – that’s it, no crazy preservatives that you can’t pronounce.  This unique brand of pizza sauce isn’t available in all grocery stores across the US but can be ordered from their website.

Don Pepino Pizza Sauce

Another brand that is limited to consumers, Don Pepino is highly popular in Jersey where it is usually readily available.  If you can’t find Pastorelli, this is the next best thing.  Don Pepino’s contains tomatoes, corn oil, salt, spices, and garlic powder – it’s definitely lacking that extra touch but it’s far superior to some mass-produced brands.  Don Pepino is also available for order online.

Pastene Pizza Sauce

Pastene is known for a variety of products including pastas, olives, and their amazing extra virgin olive oil.  They also have a descent pizza sauce but the ingredients are not as appetizing as Pastorelli’s and Don Pepino’s sauces.  Along with the typical tomato puree and spices, Pastene also adds corn syrup, soybean oil, modified corn starch, and citric acid garlic powder.  Since Pastene is more widely available than Pastorelli and Don Pepino, Pastene would be a good pick if you need some pizza sauce in a hurry.

Chef Boyardee Pizza Sauce

Probably one of the most heard about and popular pizza sauces in grocery stores across the US, Chef Boyardee has a following. If you can get your hands on a brand that has all-natural ingredients, the flavor will reward you over this canned pizza sauce.  But Chef Boyardee is a great alternative especially for those living in rural areas and don’t have access to larger grocery chains.

Making a homemade pizza sauce is fairly simple and is your best bet for flavor and quality.  But if cooking isn’t your thing or you are lacking time, these brands will get you through your homemade pizza dilemma. 

Best Street Food in new York City

Exploring the many dining options in New York City can feel a bit like a kid in a candy store. There are so many varieties of foods and cuisines, from Ethiopian to Turkish, and organic health foods to heart attack-inducing diners. But the street food in New York City is in a class of its own and is a must-try experience.

Hot dogs

New York City is almost synonymous with hot dogs. You can do the ultimate touristy thing and munch on a hot dog while wandering around Central Park or watching a game at the Yankee Stadium. Or, you can go where New Yorkers go when they have hot dog cravings. If you’re in Manhattan, Gray’s Papaya is an experience you don’t want to miss. For less than $5, you can get the “Recession Special” – two hot dogs with the works and a papaya drink. The “works” at Gray’s means onions, sauerkraut and mustard. They don’t do relish so don’t ask for it or risk being spotted as a tourist. If you’re in Coney Island, Nathan’s of the 4th of July hot dog eating contest fame is a classic favourite.

Pizza

Pizza is a New York City institution. The best pizza places are, unfortunately, not street food joints. However, you can find good substitutes at Lazzara’s on Ninth Avenue between 43rd and 44th Street. Their thin crust pizzas, at $2.20 a slice, is some of the best and in New York.

Burgers and frozen custard

The daily long lines at lunch time is a testament to the delicious burgers at The Shake Shack in Madison Square Park. Juicy burgers grilled to perfection is just one item on the menu but many would argue that the real star at the Shake Shack is the frozen custard. These creamy desserts are so delicious that people still ask for them in the thick of winter.

Lamb on Rice

Lamb on rice may not be your typical idea of American street food, but these food stalls have gained amazing popularity among New Yorkers. With six figure salary corporate honchos in suits and ties lining up for this $5 meal, you know that this is something special. The best stalls can be found on 3rd Avenue just East of Grand Central Station or on 14th Street, East of Union Square.

Candied nuts

If you’re in the mood for a sweet snack, there’s nothing better than the candied nuts sold all over the city. These stalls move around, but the best place to find one of the carts is in the 5th Avenue shopping district.