#I need at least 12 projects going at once or ill explode <3< /div> Explore tagged Tumblr posts

[youngpettyqueen]

I have officially gotten to the point where ive made an entire private discord server just so I can write out and organize an entire starship full of OCs and all their plotlines and arcs and dynamics because im just going to write my own Star Trek show apparently

[sabraeal]

i got tagged by @l0chn3ss....again, over a week ago....I’M CATCHING UP I PROMISE

1. How did you come up with your username and what does it mean?

I think I just have always used this username for internet things. I picked it back when I was working on a fic that involved a hierarchy of angels -- Sabraeal’s dominion is healing and illness. It seemed apropos, back when I was certain I was going to cure cancer with my biology degree

2. Which fanfic of yours has the most feedback? (bookmarks/favorites, follows/subscriptions, visitor hits, kudos)

In a move that surprises no one, Seven Suitors for Shirayuki on AO3.

On tumblr it is Were Hearts Not an Unknown Country

3. What is your FFnNet/AO3 profile icon, and why did you choose it?

It’s the same as my tumblr icon, and I love it. @heartamplifier made it for me and it is gorgeous

4. Do you have any regular/favourite commenters?

Besides @superhappybubbleslove and @claudeng80 on tumblr, I have a handful of semi=regular commenters on AO3 who I don’t know personally but would probably die for

5. Is there a fanfic that you keep going back to read again and again?

I feel like not one SPECIFICALLY. I have phases where I’m like, time to go hurt myself and read ISM’s fics, or like time to go read sarah’s regency fic and scream about how i want them to make out, or like let’s read the sexy alt timeline to Ever After again because I feel like lightly suffering. Sometimes I get in the mood for fics from other pairings I love and go read their greatest hits

6. How many stories are you subscribed to? How many do you have bookmarked?

I had 46 bookmarked and 7 stories subbed to

7. Which AU do you find yourself writing the most?

Modern AUs, for some reason, and when I’m lucky, fantasy/magic AUs

8. How many people are subscribed and bookmarked to you in total? (you can view this on the stats page)

57 user subscriptions, 345 fic subscriptions, 487 bookmarks

9. Is there something you’d like to write about but are afraid of people judging you for it? (Feeling brave? If so, share it!)

Not...overly? Though I just realized I might be signing myself up for shark dick, Shape of Water-esque smut and I just....don’t know how i feel about that turn in my life.

10. Is there anything you would like to be better at? Writing certain scenes or genres, replying to comments, updating better, etc.

I’d love to be able to focus more when I write. I have such little non-baby time to write, and I can have a real problem buckling down and getting stuff done. Thanks ADD, you’re a real peach/

11. Do you write rarepairs or popular ships more often?

Uhhhhh well, I guess popular ships, since Obiyuki EXPLODED since I started writing for it. But I do have some rare pair content coming up, so my time right now is split

12. How many stories have you posted on FFNet/AO3 to this day (finished and unfinished)?

I have 40 works, though some of those are collections of one-shots, so that’s anyone’s guess, honestly

13. How many stories do you have saved in/with your writing program?

I am not counting that, lord have mercy.

14. Do you write down story ideas, or just keep them in your head?

Write them down! As long as I’ve decided they’re gonna get written, everything gets written down (unless it’s SUPER short)

15. Have you ever co-authored a story?

NOT YET

16. How did you discover FFNet/AO3?

Oh children. Children. I’m over 30. I was THERE when that shit was made.

17. Do you consider yourself to be a popular or famous author in your fandom(s) on FFNet/AO3?

I’d say in terms of ANS, yes, but it’s a big fish, small pond situation. In terms of popular authors in bigger fandoms, I am a very, very small fish

18. Do you have a nickname or fandom name for your readers?

I....do not?

19. Was there an author who inspired or encouraged you to write?

Not...specifically? I was always really driven to write. In terms of fandom...I think I only was so determined to post Seven Suitors because I thought @infinitelystrangemachinex needed to be able to read more than 2 good fics that weren’t her own writing

20. What writing advice would you give to a beginning author?

Enjoy the process. If you’re only focused on telling the events, you’ll always be bored after you’ve outlined the story. Get pumped for showing off your skills.

You can’t improve in a vacuum. Talk out your plots with people. Let people edit your shit. Too many times people think they have to do it alone, and that’s how you stagnate as a writer.

Take writing advice from people you want to write like. Anon comments, random comments -- none of them matter, because you have no idea whether what these people want align with how you want to write. Listen to them, sure, decide if there’s something in it you can use, but -- this person could think Twilight was a good romance. Or Tolkein was good at character development. You don’t need their opinion.

21. Do you plot out your stories, or do you just figure it out as you go?

I always know where I’m going. Maybe not SOLIDLY, but I don’t start a fic where all I know is the beginning

22. Have you ever gotten a bad comment on a story? If so, what did you do?

HAHAH YEP. I deleted it. It’s one thing to have constructive criticism (whether it’s helpful or not), but this was basically “don’t think this is mindless hate...*two comments worth of mindless hate*”

23. Is there a certain type of scene that you have a hard time writing? (action, smut, etc..)

Anything with a lot of limbs

24. What story(s) are you working on now?

SO MANY. I have a Seven Suitor’s B-side, a Suzuri WFB fic, a stupidly huge mitsukiki mermaid AU, the next chapter of Merry & Bright, the next chapter of Sensitive Negotiations, and sometimes I even get to pick away at the second part of the Stripper!Shirayuki fic

25. Do you plan your next project(s) before you finish your current ongoing story(s)?

Yep. I like knowing where my focus will be (though I tend to work on multiple things at once)

26. Do you have a daily writing goal set for yourself?

I try to have fic-related goals, like -- I’ll finish this scene, i’ll get to this part -- and I try to have a few fics i get through in a day (between 2-4, usually). But I also only dedicate two 20-minute sprints to each fic per day (except on saturdays, which are for plowing through fics close to being finished)

27. Do you think you’ve improved as a writer since you first started?

DEFINITELY

28. What is your favorite story(s) that you’ve written?

Only looking at finished fics, probably either A Lion to Terrify the Wolves or Creatures of a Brief Season

29. What is your least favorite story(s) that you’ve written?

I don’t think there’s any specific fic i don’t like? Maybe something I wrote as a teeny tiny, that never saw the light of day.

30. Where do you see yourself (as a writer) in 5 years?

Hopefully published? We’ll see. Have to have time to work on original things, first.

31. What is the easiest thing about writing?

Dialogue

32. What is the hardest thing about writing?

Keeping track of all the details over a long period of time *deep sigh*

33. Why do you write?

I enjoy telling stories! I can’t imagine not doing it

for tagging.... @superhappybubbleslove, @infinitelystrangemachinex, @thelionshoarde, @claudeng80 @codango

[sweetseda]

20 Unbreakable Rules for Safe Home Canning

When you are first learning how to can, it can seem like a daunting task. You need to coordinate the cooking, the filling, and the processing without burning yourself or making a mistake that might cause your family to get sick.

While there are risks to canning, there are also benefits. Following canning safety rules will help you build a safe, delicious canning tradition of your own.

Why Is Canning Safety Important?

Studies have shown that old-time canning recipes don’t get hot enough to kill micro-organisms, especially the ones that cause botulism. Botulism is a rare but severe food born pathogen that can thrive in foods that have not been canned safely.

Botulism can cause illness, paralysis, and even death. To prevent serious illness, make sure to do correct research, follow modern recipes, and pay attention to these canning rules.

20 Canning Rules to Never Break

Rule 1. Only use modern recipes

Scientists have tested some of the old-fashioned canning recipes and discovered that some of Grandma’s favorite recipes just didn’t get hot enough to kill microorganisms in the food. Instead, choose modern recipes that have been tested for safety.

This will ensure that your process – and your finished product – are edible, tasty, and safe for you and your family.

Rule 2. Don’t adjust recipes unless the recipe calls for you to do so.

It can be tempting to change the amount of sugar, lemon juice, or pectin in your recipe to suit your personal tastes. However, these recipes have been written and tested to create the proper pH that kills pathogens.

If you don’t follow the recipe correctly, your food may not be acidic enough or hot enough to be safe to eat. Follow the recipe as written.

Rule 3. Don’t use jars that are larger than 1 quart.

Jars larger than quart jars just aren’t meant for home canning. This is because home canning methods cannot evenly heat jars any larger in size, and the temperatures in the middle of the jar may not be hot enough to kill microorganisms, while temperatures in the outer portion of the jar may scald or burn. Instead, stick to 1 quart jars or smaller to ensure your jars are being evenly heated.

Rule 4. Know when you need to pressure can and when it’s OK to water bath can.

We love water bath canning for its simplicity and ease of use. However, water bath canning is a lower temperature process, and it can only be used for highly acidic foods and for recipes with added acidity, such as lemon juice or vinegar.

Water bath canning is usually used for foods such as jelly and jam, pickles, pie fillings, relishes, vinegars, and fruit or fruit juices. You cannot water bath can foods such as meat or poultry.

Pressure canning, on the other hand, reaches a higher temperature that is necessary to preserve low acid foods safely. Foods that need to be pressure canned include meat, poultry, vegetables, and sea food.

Rule 5. Keep your boil at a consistent rolling boil when processing with a water bath.

If you don’t keep your canner at a full rolling boil, the temperature will not stay high enough for a long enough period of time to kill pathogens and seal the jars.

If at any time in the process the water stops boiling, allow it to come to a full boil and start your timer again. Make sure to keep the rolling boil going for as long as your recipe states is needed.

Rule 6. Don’t reuse jar lids unless they are specifically made to be reused.

Most canning jar lids are only meant to be used a single time. They will not reseal correctly if used again, allowing pathogens and air to enter the jars and spoil the food. A proper seal is critical to the safety and longevity of your food. Regular canning lids can only be used once.

If you feel the need to use reusable lids, try something like Tattler E-Z Seal Reusable Lids. They will cost more upfront than average canning lids and rings, but you will be able to use them more than once making them a worthwhile investment.

Rule 7. Don’t use jars with cracks or chips.

Any cracks or chips in your jars could allow air or pathogens to thrive or prevent the lids from sealing correctly. When reusing jars, run your finger along the top of the rim to feel for tiny cracks. If there are any cracks or chips, don’t use the jar for canning.

Repurpose it for something else – refrigerator pickles (you can reuse your used canning lids for this purpose, too), a vase, or some other craft project.

Rule 8. Always remove air bubbles.

Small air bubbles can become trapped in your jams or other foods and will cause spoilage or too much head space in your canning jar. Use a plastic knife or air bubble tool to remove excess air before placing the lid on top. Metal tools might damage the jars, so be sure you stick with plastic.

Rule 9. Allow for the correct amount of headspace.

Headspace is the amount of space needed between the top of the food you are preserving and the top of the jar.

Leaving too much or too little headspace means the jar won’t seal properly. If you have a good recipe, it will tell you how much headspace you will need for your food so follow it carefully.

Rule 10. Don’t overtighten rings.

After you place a lid on the jar, you will loosely tighten a ring on the top to hold the lid in place. Overtightening the ring will hold the lid on too firmly.

This will prevent air from escaping and possibly causing warping or distortion of your lid, meaning your jars will not form a correct seal. Avoid overtightening when applying rings.

Rule 11. Always wipe your jar lids clean.

After you fill your hot jar with food, and before you place the lid on the jar, make sure you wipe the rim clean with a soft cloth. A messy rim could keep the lid from sealing correctly, making your food unsafe.

Rule 12. Only use real canning jars.

Using jars other than canning jars could be catastrophic. Only authentic canning jars are able to safely withstand the heat and pressure of canning. Don’t use knockoffs, cracked jars, or jars that were leftover from grocery store foods such as salsa or pickles.

They just aren’t made for the home canning process and will leave you with unsafe results or may crack or explode under pressure. Stick with tried and true mason or Ball canning jars that are specially made for the high temperatures and pressure of canning.

Rule 13. Use good canning tools.

Splashing or spilling boiling water or hot preserves can be dangerous, so use good quality canning tools to improve safety. Jar lifters are made to move hot jars in and out of boiling water without having to get your fingers too close to the boiling action.

Funnels keep spillage to a minimum when pouring your hot pack foods into hot jars. Simple magnetic jar lifters will allow you to pick up lids from hot water without actually touching them. The right tools are an investment that will help keep the process safe, especially for your fingers.

Rule 14. Keep it all hot.

Placing hot food in a cold jar or placing a hot jar in cool water could cause cracking and breakage. Keep your jars hot and fill the hot jars with hot foods before processing in order to keep your food and jars safe.

Rule 15. Know your altitude.

Your altitude changes the amount of time and pressure your food needs to be processed in the jars to kill bacteria or other pathogens. Make sure you know your altitude and use your recipe’s directions to adjust accordingly.

Rule 16. When in doubt, throw it out.

This old adage may sound like a cliché, but it makes a great point because there is never a good time to risk botulism. If you have any concerns about the safety or taste of your preserved food, throw it out immediately.

If the jar seal is loose, if the button on the lid has popped, if the food has an off-taste or smell, or something just doesn’t seem right, throw the food away. Don’t take chances on becoming ill. It simply isn’t worth it.

Rule 17. Store jars correctly.

Keep jars in a cool dark place – between 55 and 70 degrees Fahrenheit is ideal. This will help to slow the growth of any pathogens that might remain in your food.

Rule 18. Date your jars.

Shelf life is important! According to the Utah State University Extension, home canned foods have a shelf stable life of one year and should be consumed within two years. The older the food is, the more likely the seal will break down or harmful bacteria could multiply inside the jar.

After processing is complete and the jars have settled, gently write the date on the lid so that you know when the food is safe to eat and when you should consider it as expired.

Rule 19. Keep your jars underwater.

When processing your jars in a water bath canner, make sure they are covered by at least an inch or two of water. Otherwise, the contents of the jars will not heat evenly and may not kill the bacteria.

Rule 20. Use quality produce and ingredients.

Your final product will only be as good as the ingredients you put in it. If you want crunchy pickles, you’re going to need good crunchy cucumbers. If you want delicious strawberry jelly, you’re going to need to use fresh ripe strawberries. Don’t expect the canning process to work a miracle with inferior produce.

If you are ready to give canning a try, always follow the correct procedures. It is a simple process but one that must be followed well. Remember to do your research and always stick to tested recipes for the best and safest results.

FAQ

What are the key points of canning safety?

Things to watch out for when canning are temperature (how hot the food gets inside the jars), seal (did the jar seal correctly), recipe (is this a modern tested recipe?) and acidity (can I water bath can this product or does it need to be pressure canned?).

Closely following the directions of your recipe and canning book will make sure that your food is safe to eat.

Is canning hard?

Canning is not a difficult process. You can easily learn to can if you follow good directions and have the right equipment.

Why can’t I make up my own recipe? It may be tempting to concoct your own recipes for canning, however, only scientifically tested recipes are actually safe to use.

If you make up your own recipe, you risk not having the correct pH or processing temperature, which puts you and your family at risk for food poisoning. Stick to tried and true recipes that have been scientifically tested for safety, especially recipes created by professional canning companies.

Does canning save money?

The answer is, not necessarily. If you grow your own produce and already have all of the necessary equipment, canning will only cost you your time.

However, there is an investment to be made in the correct tools, recipes, and ingredients need for safe food preservation. All things considered, your biggest investment may be the time you spend processing your recipes.

Is canning safe?

Yes! And no. Canning is safe when you use the proper equipment, the right method, and follow tested recipes. If your processes and equipment are not safe, then you will not end up with a safe and edible preserved food. Simply put, follow the directions created by the experts in home canning safety.

What are some good canning resources?

Websites:

If you can follow simple instructions, you can successfully can your own food. All it takes is the right equipment, the right knowledge, and quality ingredients, and safe processes and recipes and you will be well on your way to preserving your own food.

Canning is a great family tradition and a delicious means of preserving your own food.

The post 20 Unbreakable Rules for Safe Home Canning appeared first on The Homesteading Hippy.

This content was originally published here.