In previous videos we were looking at the bootstraps to do net installs from running systems. So today I'm going to show you another option using the live CD Gremel. If you enjoy my tutorials and would like to see more please think about contributing to my Patreon account at patreon.com forward slash metalx1000. Okay so in the previous two videos we went over the bootstrap which was what was voted on by my Patreon supporters as the next topic of videos and I showed you how to do it for a regular install to a partition to an image uh is a cross architecture for arm from a desktop for use on arm devices such as uh android device or you know different cell phones or a pogo plug whatever arm device you you have root access to. Well today I'm going to show you uh Gremel I believe that's how it's pronounced it's live CD Debian based great little distro uh it has a small version and a full version lots of option lots of scripts built into it that make stuff easy uh if you like Debian and you're looking for a live CD that's like Debian but just awesomely cool Gremel is a great option I'm running it in a virtual machine here and um when you normally boot Gremel it will uh give you a options before you get to command prompt I'm going straight to the command prompt here um and uh we're going to do use some of their scripts to help uh with the creation of uh the bootstrap and if you watch previous tutorials pretty simple pretty straightforward but there are a lot of options and this gives you kind of a uh interface that will ask you some of the questions instead of having to type them out of command prompt which you may prefer first thing you do is I have a hard drive on here that is not partition at all so let me use uh by default on Gremel it's live cd we're logged in as root um so I'm going to go f disk device sda so I'm going to say new so and for new primary one let's all the default options for here and then we'll say w for right there we go so we create a partition it's not formatted at all I think that the script in gremel here will partition it for us if we're wrong we'll come back out and partition it we'll say uh grml dash the bootstrap but of course you can do a regular to bootstrap from here uh gremel doesn't even though it's great live cd it doesn't have an install option uh for installing it recommends using this to install debian uh and then of course you can always configure debian to be like gremel um so the bootstrap so gremel to bootstrap hit enter and as you can see it brings up a semi gooey text interface um and this will guide us through and ask us some options that we can do with the bootstrap by typing into the command but again it will uh question us on them so here do you want to use this front end yes what version of debian do you want to install we'll just go with weezy this time last pre-story i think we'll use sid um don't want to set up a raid okay yep that is the uh hard drive that i want or the partition that i want okay do i want to install a master uh a boot manager master boot record mirror when we use the bootstrap before uh we went in and i used the uh grub 2 from my current running system you can put that command into the bootstrap um but anything and if you don't want a boot manager you can choose no but we'll create a boot manager what you want your host name to be i'll just call it my my deb whatever okay and again before i told you how uh at the end of the first video that i forgot to show you when you're true rooted in you're gonna want to create a username and password at least a password for root user if you forget to do that you can be able to log in here it asks you so you won't forget to do that i'll just say root and i will type it in a second time uh and now it's gonna say do you want to download from uh the net from the internet do you want to download from the debian servers or do you have a local mirror that you've made for faster installs or maybe it's custom we'll just use the default there ask what server you want to use we'll just use this debian one here and um check make sure this is all right because once you do this it's going to uh you know wipe out that partition if we continue so i'm gonna say yes here and right away it uh now is formatting that partition and it will start pulling down uh all the stuff just as the boot strap did you can see it automatically a text uh that i'm running um a uh 32 bit processor uh it does that based on the the version of greml i'm running and from here on out it's pretty much the same as the bootstrap so it's just another option i wanted to share with you um maybe if you've never done a deboot strap before this is a great way to go um and if you're going to need if you don't already have a system running and you're going to boot from a live cd anyway greml is a great live cd to have and uh you know just little things like this it's basically debian with little scripts like this that make things that you already know how to do just a little bit easier you know like i said it prompts you to create a root password which if you forget the other way uh then you might get locked out of your system and might need a live cd to set a password anyway so that's pretty much the end of this drill kind of short but i thought that i would share that with you uh once again deboot strap is great if you haven't watched the previous videos be sure to check them out uh on my youtube page or at filmsbychris.com that's chris the k there's a link in a description to that and a search bar where you can search through my videos and if you just type in deboot strap it will bring up any video on deboot strap and like i said the previous video was on arm installs i've done a number of videos of different ways to do create arm file systems uh so if you type in arm most of those videos will come up so nice little search feature on my website there you can also search on my youtube channel if you want to support me and my videos my work uh check out patreon.com forward slash metal x1000 should also be a link to that in the description thank you for watching and as always i hope that you have a great day


Welcome to our Wednesday weekly webinar. I'll be both your moderator and your host today. This is Dewey Gardner-Robinson. I'm a food and nutrition specialist with the NDSU Extension Service. And I thank you for joining us. We have a couple of sessions left in our weekly webinars. Next week you'll hear from Chandra and David. If you are running a business or a farmer's market, something like that, they're going to talk about food safety inspections, audit requirements, and what is expected and required at this point. There are some rules that are changing as we're going. So this will be a really important session to take a look at.  And we're going to talk a little bit about food labels, ingredients, and allergens. As we've taken you all the way from the field to the fork in our webinars. These are all going to be archived and they will be on the website. Everyone's in listening mode, but please go ahead and take your questions. I'll try to remember to glance over as I'm talking. And certainly after this session, feel free to email me or call me. I am going to be out of my office for the next week. But I'll be back the last week of April. So there will be a short survey once again at the end of the webinar. This was all funded by grants. So your responses are really important to us. So please take a couple minutes. That's all I will take to answer those. And we will be sending out some prizes based on random drawings of those of you who have registered your names after the survey. You also will be able to print out a certificate. So you will get credit. For example, if you're a master gardener, this will count toward continuing education credits. So my topic today is called facts and myths about food preservation. Food preservation is not exactly like your grandma used to do. So I hope to dispense some of the myths that keep coming up, especially if you go on the internet to look up information. You can find some information that is not correct. So I want to assure you that we do have lots of free and accurate information based on research tested guidelines. So again, we're going to take a look at facts and myths. I will provide information about current food preservation recommendations. And I hope we have a little fun in the process as we go along. I like to try to get people involved when I give webinars. So I might ask you to raise your hand or give me a smile now and then as we go through this. So I'll start off with a thumbs up, or I guess that would be your response. If you think this is true, give me a thumbs up. Old church cookbooks have great canning recipes you will want to use. Am I seeing any thumbs up? Actually, there might be some good recipes you may want to use. However, often the old church cookbooks have outdated and often unsafe canning recipes. The reason is that food preservation research began in earnest prior to World War II and during World War II. And prior to that, some of the things that people are continuing to do and are finding online used to be okay until they figured out that, gee, that isn't safe. So the information we have and USDA offers is based on research in the labs. In 1994, the canning guidelines underwent a major overhaul. So if you have some old extension publications that you might have gotten from us a long time ago, no more than 20 years ago, I would throw it away. And I would look at our current information on our website. Again, in 2006, there was another revision and review of canning guidelines. So everything that we currently have is considered up-to-date based on those rules and guidelines. So what we want people to do is to only follow current research-tested canning recipes. And those are from the U.S. Department of Agriculture, from extension services throughout the United States, or companies such as the Ball Corporation that have all the canning jars and different canning mixes. They certainly want you to be safe as you are using their jars and so on. So you can trust their formulations as well. But be very, very cautious. If you find someone's blog or you find something on Pinterest about canning, you know, really look at that with a critical eye and compare it to one of the tested recipes. Sometimes they use tested recipes. Sometimes they just make up their own thing. So it will be a savvy consumer. Another one you can think about this. I think this is a fact or a myth. As long as you boil the jars of vegetables long enough, you will have a safe end product. Okay? Thinking about that, that's actually a myth. Unless you can foods properly, you could put yourself at risk for botulism. And Clostridium botulinum is the organism that can grow within improperly canned foods and produce a toxin in low acid foods in sealed cans or jars. This organism does not grow in the presence of oxygen. It wants that air-free environment or anaerobic environment. Incidentally, boiling jars at 212 degrees for days on end will not kill this organism or its spores. They're like little inactive seeds. It's a little protective coat that forms around this type of bacteria. So boiling at 212 will not do it. What you have to do is actually pressure can it. And that takes the temperature up to 240 degrees. So this is interesting. I'm not exactly sure how they tested this. You can see on the first bullet, one milligram of pure botulism toxin could kill 655 tons of mice. I actually found that on a university website. Foods can contain a toxin without showing any signs. So the jar may look perfectly fine. You may open the jar and oh, that looks okay. I water back can these green beans. That's not safe. But you wouldn't necessarily be able to tell if I'm safe by looking at it. There is an anti-toxin available if you were to get botulism. But there's very slow recovery and permanent nerve damage as possible. Botulism is our most deadly form of foodborne illness. Now that I've scared you all, I hope not. These are some additional facts about botulism food poisoning. Symptoms appear within 12 to 72 hours. And they may include digestive upset sometimes. Blurred vision is kind of a hallmark sign. Double vision would be another sign. Difficulty swallowing, speaking, or breathing. Basically, it's strangling you. And there's a possible death from suffocation. So it's very, very serious. And that's why we take putting out these canning recommendations so seriously. I look at it multiple times. I compare it back to the original source multiple times just to be sure. Because we do not want anyone to become ill from the formulations we put on our website and our publications. And if anything has slipped past us, please let me know as soon as possible. We can correct it very quickly. But I'm pretty confident that it's okay. Quite very confident, I should say. If you watched Cliff's talk last week, I believe you might have used the same headline. This is one that I ordered from a newspaper several years ago. And we scanned it for this slide. There was a very deadly botulism outbreak back in 1931 that eventually led to 13 deaths. At the time of this newspaper headline, 12 people had died. In graft in North Dakota. And the source was improperly home canned vegetables. As you can see from that date, this was prior to the World War II canning research that was being done. And so they were still water bath canning, putting in very different jars than we used today. And simply heating them, sometimes they would just heat the food, put it in a jar, let the lid seal, and put it on their shelves. And if they were lucky, the food would spoil and they wouldn't eat it at all. If it made it through and was allowed to sit on their shelves for a while, the old rule of thumb was to boil the food for at least 20 minutes, 15, 20 minutes prior to eating it. Well, as you saw from my credentials, I'm also a nutritionist. And by the time you boil food, solid boil for 20 minutes, you're going to lose some of those vitamins and so on that you're eating the vegetables to get. So, you know, the best thing to do is to follow the research test guidelines for safety as well as really good quality. But don't be afraid. It is possible to safely can and otherwise preserve food at home. All right, so now, give me a raised hand if you think this is the fact. Vegetables, meats, and most mixtures of food should only be canned in a pressure canner. Yeah, I'm seeing a real trend here. And you are all correct. If you have your hand raised, that is absolutely the fact. The acidity or the pH, in other words, of a food determines how it needs to be canned. So low acid foods, and those are defined as foods with an acidity level or pH less than 4.6, must be processed in a pressure canner. So those low acid foods include foods such as vegetables. And there's one. Another is tomatoes that can be acidified. They're vegetable technically, at least to nutritionists. Meats, poultry, seafood, soups, and mixtures of low and high and low or mixtures of low and high acid foods would all need to be pressure canned. So mixtures as a general rule of thumb need to be pressure canned as well. So keep that in mind. Really an important thing. This is where I see things on the internet where they dare not follow the rules. They're just kind of putting out information that isn't necessarily safe or correct. You've got to know the pH. Some other things to remember, yeast, molds, and most bacteria are destroyed at boiling temperatures. So as you'll see later in my presentation, we also recommend that you run your jellies and jams to a water bath for 5 or 10 minutes.  Another thing to remember, this deadly type of bacteria, Clostridium botulinum, will form spores that require higher temperatures. So we need to reach that 240-degree temperature mark or above in order to inactivate these spores. So if you're planning to can any green beans or all of these vegetables that we might be growing this summer around here, you would need to either freeze them if you don't have a pressure canner or get a hold of a pressure canner and make sure that you have an accurate gauge on that. If it's a dial gauge, have it checked. You can talk to your county extension agent in most areas and they will do that for a small fee. Another thing to remember, don't confuse a pressure cooker and a pressure canner. If you ever have insomnia and you're up late, they have some devices on TV that aren't necessarily approved for use by the U.S. Department of Agriculture. They've seen some items that basically they're pressure cookers, but they're saying, oh, yeah, go ahead and use them for a pressure canner. Technically, according to USDA processes and all this information you'll find on our website, the canner must be big enough to hold at least four quart-sized jars to be considered a pressure canner. And pressure cookers, sauce pans, et cetera, with smaller volume capacities are not recommended for use in canning. So again, all of these have been tested with the larger size pressure canners. And that's what we need to recommend because of the research that they've done. So be very skeptical, be very cautious about advertised products and some of that information that we see online. This is a question that I get quite often and we actually had a student do some research for us about oven canning. Because I even saw it in a newspaper article about a year ago saying, oh, that's a great way to can your food. Actually, it is not. So I've already told you the answer here. Canning in your oven is not safe. In fact, it can be extremely dangerous for low acid foods because it doesn't reach or doesn't allow the food to reach that safe inside temperature in that jar. Glass kind of acts like an insulator. And while we're at it, don't can in your oven. Don't can in your microwave. That is not considered safe either. And don't fill your jars in the dishwasher. I've also had people run their canned goods through the dishwasher to seal the jars. Not considered safe. You're not getting that food heated to the proper temperature. You can wash your jars in a dishwasher, keep them hot in a dishwasher. That's certainly fine. Dishwashers are meant for cleaning things and not sealing things and not canning things. So if you hear of anybody else, please be our messenger and let them know. You should have received a handout with all of this information on it as well.  So just some things to remember. Well, one of the most popular things to can, as I've noticed in my 20-plus year career with NDSU Extension, is salsa. And it's great for you. Wonderful thing to incorporating your diet, high in fiber, vitamin C, can't say enough good things about eating salsa. But people like to invent their own salsa recipes. They have their own secret formula. So fact or miss, you can invent your own salsa recipe in can it as long as you process it in a water bath canner. And again, another miss. If you invent your own recipe, I would suggest that you freeze it. You can basically freeze almost anything. You don't have to acidify your tomatoes prior to freezing them as you will if you decide to can them. But it is not safe to just make it up because again, the acidity is affected. So we have many formulations for salsa that have been tested at various universities for acidity. So find one you like. There's lots of good ones. We've tried them all and tasted them all. But follow them exactly. And you need to weigh and measure the ingredients carefully because when you're canning, you're being a food scientist.  So here are some other tips for safely canning salsa. You can decrease the spices according to the people who've tested it, but you really shouldn't increase them. So cut them back, but don't increase them. You can substitute one type of pepper for another, but you need to keep the total amount the same. Some people like a thicker salsa. And they may think that, gee, I'd really like to thicken this. I'm going to throw in some cornstarch or flour or whatever. And you really shouldn't do that because that will affect that thickness or viscosity, will affect how well the heat penetrates and kills any organisms that might be present. So don't thicken it. You can always open the jar, thicken it after or better yet, I would just pour off some of the extra liquid or strain it and that will thicken it after you open the jar. But we don't want to thicken it before. Another thing, more of a safety for you and for your skin is that you really should handle the peppers carefully because you can burn yourself.   So be really careful. You can see in this photo that the students who were making this were wearing plastic gloves. So be cautious. But peppers are outstanding in terms of nutrition. They're one of our best sources of vitamin C that we have. And they also have fiber and so on. OK.  And give me a smile. Well, if you think this is a fact. Acids such as lemon juice or citric acid should be added to all tomatoes prior to canning. So I thought you smiled out there. You were smiling at yourself on the back because that is true. And we did some research, well, last year, a couple years ago and also several years ago just comparing the acidity levels of different tomato varieties out of the research office in the western part of the state. And we also did some testing locally on campus. And we found that the tomato varieties can vary in the amount of acid they contain, both depending on the variety and also the growing season. Hot, wasn't cool, wasn't rainy. So for safety, USDA actually has all tomatoes being acidified prior to being canned in either a water bath canner or a pressure canner. And I think they add it to the pressure can vegetables just to avoid confusion. Technically, you wouldn't have to. They don't say that, but they do add it to all. And they would have created their pressure canner time based on the acidity of those tomatoes. So please follow the rule. If it says add two tablespoons of bottle lemon juice per quart, add it. The other substance you can add to acidify the food would be a half teaspoon of citric acid per quart. And one will decrease the pH enough for safety. So don't forget that. That is something that a lot of people are not aware of. So again, if you know other people and you know they're going to be canning tomatoes because they grow so well here, please remind them that we do have this recommendation comes nationally from the U.S. Department of Agriculture because of the way consumers like a product that maybe isn't quite so acidic as what maybe the heirlooms used to be. Therefore, now we need to add that acid back for safety. Now, pause. Does anyone have any questions? Okay. Mixtures like relishes came from Annie in Colorado. The relishes would, I think you're referring back to pressure canning. I'm sorry, Mr. Questions earlier, but relishes would be acidified. Mixtures of food would include soups, for example, the vegetable soup that you might want to can. In some cases, salsa is actually pressure canned. That's a good question. But acidified foods like relish made from cucumbers and so on with added acid would be safe to water bath can. I'll try to keep my eye closer over on my little chat box. Okay. And then you can read the comment over there. I've been using oven to seal jars when doing jams, jellies and preserves. We don't recommend that for that purpose either. We do recommend the water bath canning process. Again, that water will help the heat penetrate better than an oven. And our students who tried oven canning, we actually inoculated the jars of, I think it was green beans, with bacteria. And then the bacteria was able to survive oven canning. So the best thing to do, safest thing to do, highest quality thing to do is to simply follow these guidelines because people have dedicated their lives to studying food preservation to be sure it's safe for consumers. So back to my slide. These acidic foods can be canned in a water bath canner. So jams and jellies. There's fruit sauces, fruit products, pickles, fruit sauces, jams, certain sauces, tomatoes if they've been acidified. Okay. Another one to think about. Ponder this for a second. Most vegetables do not require heat blanching prior to freezing. That's actually a myth. That would be false. For best quality vegetables should be heat treated from blanched. And that's usually done in boiling water. It can be done in steam. But boiling water is probably your best bet. And there are recommended lengths of time for each different vegetable. And we have several handouts. In fact, one of our handouts we have available on our website lists about every food we could think of in order to freeze it. Plus a lot of other foods. So it's called a food freezing guide. So if you just Google any of your extension food freezing guide, you'll find almost every food. And it'll tell you exactly how to treat it. So why blanch food? It inactivates the enzymes that can cause changes in flavor and color and overall quality. And enzymes themselves are small proteins that regulate the processes in our body or in the plant stem or the plant leaf. So we all have enzymes. And in the case of freezing, we want to inactivate those enzymes so that they don't keep doing their job and keep breaking down the plant structure, for example. So it's not necessarily a big safety issue. So if you throw whatever vegetable in the freezer without blanching it first, it isn't going to hurt you at all. In fact, some people don't bother to blanch tomatoes, for example. I don't blanch tomatoes, especially if I'm going to freeze those tomatoes and then usually or later make that into salsa. It's a quality thing, but we do recommend it because most people like a high quality product. So simply follow the freezing guide if you want to have your best quality product. If you want to avoid undesirable flavor or texture, color changes. So another factor myth. You can freeze foods in cool lip containers, margarine containers, and other clean plastic containers that previously held food. And we're really more getting at the quality of those foods here. So yes, you can, of course. You can do whatever you want in your house. But for best quality, again, you want to use freezer containers. Usually using these plastic containers that you get free, as part of your food you're buying, could lead to freezer burn dehydration. Freezer burn is a quality issue. It's not a safety issue. But what we're talking about today is both quality and safety. So for best quality, you want to use freezer containers. Freezer burns can cause color changes. You might see, you know, it might look frosty. You might taste some very off. You've probably all tried freezer burn meat at some time in your life if it wasn't quite packed right, for example. So you might see these undesirable quality changes. So avoid that by using freezer bags, freezer containers. There's lots of different items available in the canning section of many stores. So these are some properties to look for. If you're buying packaging materials, you want it to be moisture and vapor resistant. You're trying to keep the moisture and air in and just keep that, keep your product as high quality as possible. So look for durable and lead proof materials. You do not want materials that become brittle and crack. You also want these materials to be resistant to oil, grease, water. And you want to protect your food from off flavors or odors that might be around it. So just having these high quality freezing materials, like you can see some in the little picture on the screen, will help you have the best quality, most nutritious food. But again, freezing is very safe. If you've never preserved food before, freezing is a good place to start. Be sure to label after you've sealed these packages as well, or you could end up with some surprises. So you don't want to have a bunch of containers like, oh, I'll remember what's in that and we all forget that. So be sure to seal them properly and also label them. I thought this was kind of interesting information if we think about storage life. Another piece of information you might find valuable is our food storage guide. So if you simply Google NDSU Extension Food Storage Guide, it's another long publication with lots of different foods listed in the storage life that most will have is stored at the optimum temperature. So the colder the temperature, as you can see, the longer it will last. So generally we say about a year. Zero degrees, you can keep that frozen food about a year. If we raise that temperature to five degrees, six months, get higher, the food is still going to be frozen at 20. But now we're at about three weeks of best quality. And once it reaches 30 degrees, just right below, it's basically refrigerator temperature almost, just five days. So the colder the better. And if you're freezing food, you definitely will want to make sure that your frozen storage unit, your freezer, is kept cold. Four degrees Fahrenheit is the optimum temperature. So it's a good thing to have a thermometer in your freezer. So again, check out that food storage guide. I think a lot of people use that regularly. Okay, another factor miss. You can use glass, mayonnaise, jars, canned food such as peach sauce. So raise your hand if you think this is correct. Did I fool anyone with this one? What do you see here? Hey, it's kind of a fact. They are safe to use, but Mason type jars are the best choice for canning. What USDA says is that you should expect more seal failures and potential breakage when you reuse commercial glass jars. However, as some people pointed out when I've given this presentation previously, you can't buy very many mayonnaise jars anymore than our glass. Most things are plastic. So if you have old ones, it's an iffy situation. Mayonnaise jars have a narrower sealing surface and they're tempered less. They're less strong than Mason jars, the standard canning jars. So, you know, it is allowable for things such as fruit sauce and that type of thing. But again, you might have seal failures. The mayonnaise jars, glass jars may have been weakened if they had lots of contact with metal spoons or knives as people get some mayo to put on a sandwich. The rule of thumb, however, is that you never want to use glass mayonnaise type jars in a pressure canner because there's a very high risk of jar breakage. And just the other day, my program assistants were testing some recipes for us in our food lab just down the hall and came in because they were using the right type of jars, doing everything right. The bottom of the jar broke off in the water bath canner. And of course, everything that was in that jar was now throughout the water bath canner. So once in a while, you do end up with a commercial jar that has somehow become weakened. Maybe someone dropped it along the way or something happened during the whole shipping process. So even those commercial jars that you buy wherever you like to shop could be weakened. And once in a while, it happens. I was pretty surprised to see that the bottom had fallen off the jar as well. But fortunately, no one was hurt. And we all learned something in the process. OK, factor math. Paraffin wax provides an excellent seal on jelly and jam jars. And I know I grew up having jelly and jams covered with paraffin wax. But currently, it is not recommended. It is not considered to provide an airtight seal. And you can have spoilage occurring, which can cause mold growth. So the recommendation is to use two-piece self-sealing lids on jams and jellies, like the one shown in the picture. And after that jar has been sealed, so we would take the jar, fill it, put the lid and the ring on it, put it in the boiling water. Let it be for five to 10 minutes, depending on what the formula is.  And it's cool to take off the rings. I sometimes see people who leave the rings on all the time. And technically, you're supposed to take those off. So no paraffin wax, two-piece rings, but you can take the rings off after it's sealed. And the reason they have you do that is sometimes, depending on where they're stored, you can have some rust rusting occur. And you might not be able to get that ring off very easily. So I've mentioned this already, but I'm just going to reiterate that we do recommend processing all jams and jellies in a water bath canner. And the reason is to inactivate mold, yeast and bacteria. And after about 12 hours, take off the screw bands. I'd like to just pause and tell you a little story. This happened several years ago. I was pretty new in my job and someone called me because she had made raspberry jam. And she was wondering why the jam jars were exploding in her closet where she was keeping them. And after, you know, we talked through the process and I think she'd used our recipe or, you know, she'd used a good recipe and so on. It wasn't a tested recipe, but she had skipped the water bath canning process. And therefore, there were still some molds or probably yeast that produced gas. And after it produced enough gas, they popped the lids off the jars and some of the jars actually blew up. So, you know, not something you want. She was not happy because, of course, cleaning up a whole bunch of raspberry jam all over a storage closet would not be a nice thing to do. So that's one of the, that really nailed it down in my mind, I guess, that we always want to process those jams and jellies and use the right kinds of lids and not paraffin. All right. Another one to think about. Pickles are so acidic that they do not need to be processed in a water bath canner. And often people will skip these steps. You can guess that as a myth, again, we're trying to inactivate mold yeast and even some bacteria that can survive in very acidic environments. Pickles generally have added acid, vinegar, for example. So we do, again, have the recommendation for processing pickles in a water bath canner for the recommended amount of time. So safety, very much a safety consideration. So here are some pickling rules directly from the U.S. Department of Agriculture. We do not recommend that people alter the amount of vinegar or the amount of food or the water proportions in a recipe or use vinegar with an unknown acidity. I did some people call me and say that, gee, I'm going to make my own vinegar. Well, unless you're a chemist and you can test the acidity, we do want people to use vinegar that says five percent of acetic acid. Acetic acid is the type of acid in vinegar that gives it its aroma and taste and also acidity. So vinegar itself has been diluted to down to five percent. Acetic acid comes in your gallon jars or quart containers and check on the label that it says that. And you also want to only use recipes with tested proportions of ingredients. They do this testing and it's quite a process for a recipe to reach the point where it's listed on the USDA National Center for Home Food Preservation. They test it multiple times in multiple ways. So again, go back to the acidity level. There must be a uniform minimum level of acid to help the mixed product to prevent the growth of this botulinum bacteria. So again, just following the rules and looking out for the source of your recipe. Well, often in my career, I get the question, what is happening to my jar and lids? They're popping open after a while. And so what do you think of this question? You can raise your hand if you think this is correct. Screw bands should be tightened fingertip tight prior to canning. So should we really heavily tighten those or should we just do it fingertip tight? All right. If you have your hand raised, pat yourself on the back. What they recommend that you use is your thumb and your ring finger. Don't over tighten because that can lead to seal failures. And if any of you are experienced canners and have experienced seal failures in more recent years, I would like to let you know that they have changed the type of sealant in lids in the last few years. In fact, if you plan to can, you know, August, September, whenever we have nice produce available to us, ensure that you read the lid box. Some of our lids now no longer say to heat them prior to putting them on the jar. And that's standard practice in our publications for many years to say, you know, put those similar some water and put the lids in the water. Well, last year and in the last couple of years, I've been getting a lot of calls from people saying, I'm having, my jars are sealing or they're popping open after a couple of weeks. Well, they were boiling their lids. And because they changed the seal into that kind of rubbery type seal, it was affecting how well it adhered the jar to the lid. So follow the rules. I guess that's my best rule of thumb. And when you put the screw band on top, don't over tighten. So don't get the strongest person in your household to come in and really put it on tight. That's not what you want to do. Another thing I've mentioned on this particular slide is don't reuse the lids. There are some lids out on the market that you can buy in different stores that say they're reusable. And I've asked the director of the National Center for Food Preservation what she thinks of those. They're called Katler lids. They're white. And her opinion because the USDA center has not tested them is that, you know, they can't guarantee that they'll work as they should. They just don't have the answer to that. So if you do choose to use those, kind of proceed at your own caution because, you know, our national offices haven't tested those. So the general type of lid like they have in the picture would not be reusable. And whether those other ones are reusable remains questionable until they come out with research that shows, they work every time. Otherwise you could end up wasting food and all the work that goes into canning. Factor mess. All jams and jellies are loaded with sugar. That's actually a mess. We have lots of jam and jelly recipes that can be made nowadays with no sugar or with sugar substitutes. Now the thing to remember if you are trying to avoid so much sugar in your diet or, you know, trying to remove some, that you do need to follow the tested formulation. And there are special types of pectin that you would need to use. These types of pectin, that's what forms the gel within the product, are specially designed, created so that they work with less sugar. So you can't just cut back on the sugar and use regular pectin. You need to find the exact one that it calls for and follow that to a T for a successful and safe jelly product or jam product. Some of our recipes that are available in the National Food Preservation website also use Splenda or other low calorie low sugar sweeteners. So again, follow the directions. And you should have a safe product. You've tested several of these this winter in our food lab and they are producing a nice quality product. So if you don't find the type of jam or jelly that you're looking for on our NDSU Extension website and all our long list of publications, also remember the National Center for Home Food Preservation has many additional jam, jelly, salsa and so on formulations. So in wrapping up to have a few slides left, I hope that you enjoy food preservation. I certainly hope I haven't frightened you with any of this information, but we do want you to do so. It does take effort. It's quite a process to do some of this canning and freezing and drying and whatever you decide to do. I always remember to use the current research tested recipes and our rule of thumb for best quality, try to use those canned goods up within a year. They're going to remain safe much longer than that, but not for decades. I also get lots of questions where someone is cleaning out a family home and they find 20 or 30 year old canned goods. You don't want to use them after that amount of time. So try to use them within this fairly short time frame. One year is best. It's going to be just like you can. And I guess I'm ready for any other questions anyone might have. Let me go check and see if there's any more in my chat pod. Any questions for me? There will be a survey that will be emailed out to you if you registered online. We asked you to fill it out. Some other canning and food preservation information that we have on our website includes three publications about how to dry fruits and vegetables, make fruit leathers. So if you want to try that, that's our really easy thing to do, especially with children. You have a food dehydrator, very simple to do. We're working on some things related to food fermentation because that's become so popular. Currently the only fermented food publication we have is how to make sauerkraut. And if you want to think broadly in terms of food fermentation, we also have a wine making guide because really that is fermenting fruits, I guess, to make alcohol. So if you are a connoisseur of wine, there are some interesting things to try on that. Any questions for me? Don't be afraid to ask. There are no questions. Certainly feel free to drop me an email. Watch for that follow-up email that should come in the next short while. Hopefully that will have a short survey and we always welcome your feedback. Thank you for attending and please join us again next week. And then there's one following next week and then our 10 webinar series will be all done.


Oh, it's been a while guys. This is this feels good that I'm walking around without any any issues. So All right before we start We've Alex has been in Miami for a while a few weeks, which is a while for him a week or two Then I decided hey, why don't want to fly over there since it's opening up over there And I've already got COVID so I'm not gonna get again. Hopefully knock on wood And we decided just to throw a meet-up this is gonna be the first meet-up says the pandemic guys an in-person meet-up It's gonna be It's gonna be awesome We haven't done one in so long This is going the the information is on the Twitter guys So I won't go into details too much, but it's going to be at the East Hotel the rooftop This Saturday October 10 1 p.m. You Must sign the sign-on sheet guys Part of the sign-on sheet is a waiver because I know there's COVID and all that I want any Anybody go.   You don't know about COVID so bring if you're not comfortable do not come I mean, I don't want anybody to not feel comfortable. I don't want to get into a situation where people are fighting Because of politics or anything else. This is a fun event guys Bring your mask We're gonna follow the rules of whatever I just want to meet up everybody wants to meet up so it's gonna be this Saturday guys if you are afraid of COVID You know, you don't have to come But we wanted to just start this because eventually we're gonna have to reopen everything up guys and I think now is a good time Miami is opening up We're following the laws of Florida So if they say it's okay, who am I gonna say it's not okay, right? So once again, this is a voluntary event Bring your protection if you you know bring your mask. We'll be wearing masks. So All right, so anything else Alex is gonna be there. It's gonna be great. We're gonna just hang out This is the first time we had a meet-up in My god, man since a year Miami, Florida guys this Saturday 1 p.m Information sign-up is gonna be on all our Twitter's All right, I'm gonna make it short as we guys since you guys are here. I'm gonna this is pretty much part of the smallest Turn up. It's only a hundred and twenty four people watching.  I've been training for a while. We know Ourselves when we started trading what happens is we always wanted to trade everything everything that freaking moves You want to trade ooh pps.  I think it's up too much.  I posted this yesterday when I was young starting out wild crazy I Trade because I like the action is that adrenaline rush? It was like gambling.   They need more discipline.   It does not work That's why most people fail Okay, there's some few people like myself because I had enough money to burn through To figure it out. I still cannot figure it out Because it's always changing always learning guys You can never figure it out 100% And then take a look at Alex, okay, that's a great case study Alex Met we met and then you know what man through mentorship, whatever you want to call it Alex become a great discipline trader because he started out learning The same things that we are teaching and my see Alex learned He became disciplined. They didn't have any bad habits And boom look where he is guys Okay, I mean the best case study you could do is take a look at The people teaching you mentoring you and how they got there Don't judge it based upon just the individual teaching Based upon the students that they mentored how they got there and can you do the same thing? And I'm telling you the secret trading. It's not being smart.  It just sits there. You could pull the plug out. It'd be dead Go buy a computer from Best Buy Tell it to day trade It can't they don't know it could barely boot up Computers are not smart guys the person mentoring the computer Putting in the rules what computers are good at is discipline Computers never never break a rule. Oh My god, that's the secret trading being disciplined. So there's two reasons why computers rule because it's Mentored by people who are successful traders with rules that's been doing this for a long time Hey hedge funds have billion dollar institutions doing this stuff. So they program the computers The computer is like a student But it's a student that never breaks a rule So think about that. Why are these elbows kicking there is but it's not breaking the rule It's very simple when this happens this happens When this happens you sell when this happens you buy Okay, we've cut the learning curve because we already figured out what works for us And what doesn't work for us so you don't have to go through the trials and errors of all that stuff, okay? So I'll give you an example if you want to keep it really basic If you are a short seller And you want to become a successful short trader guys This is what you do. Take a look at PPSI Today it burned everybody and I'm pretty sure if you had to locate you get burned because how can you not?   I'm gonna fight this alligator.  What do I do? Okay? I had enough.  You know that's called a magical loss.  We spent all morning telling people why it's not a short I'm gonna share with that right now since you guys join to listen It's very basic and simple guys, but the hard part of discipline to avoid it You take a look at the float three million shares It already flipped the float by time 830 came Okay, there is no business for you to be shorting that If you do short and the alligator grabs you by that toe Give him their toenail You fucked up already.  Okay. That's what being a community is about I'm not even teaching people to trade. I'm the half of it is knowing what not to trade guys Okay, so one of the secrets it's not even getting to that situation where you allow yourself to be tempted It's really difficult. Most of us are human if you are an alcoholic You should not be going to a bar and saying, okay, I'm gonna have one drink that doesn't work I'm gonna have one trade. It's not gonna work. I'm just gonna nibble this one trade It's not work. You do not need to even be in it the moment.  You're doomed You know do not do not do not say just in case I'm gonna locate just in case the best way to avoid a situation like that It's not to be put yourself in that situation. Okay, and it's very difficult You need a tab guys.  I got stopped out of the top then you go back in That's why you have the max loss rule At the broker level, but then you call the broker to break the rule That's it.   It's not even worth it So the secret I'm telling you if you're short avoid day one stick to broken stocks day to low hanging fruit stuff Okay, that's what we talked about. Okay, if you have the discipline to never ever ever touch a day one until It breaks under VWAP you are good So that's the simplest indicator guys is not the holy grail But it's a good test for you to figure out if you should even be in that stock Same thing for a long bias trader. Take a look at VWAP if the stock is under VWAP do not buy that stock long I don't care unless you're in spirits. I'm talking about the new traders here Okay, I do not know what they're doing and it looks attractive guys But weak stocks get weaker strong stocks get stronger Stick to stocks that are making new highs stick to stocks as a overweight VWAP And you take you put in a hard stop when it breaks under that Those are the simple plans So I wanted to show you the secret the secret is not blurring the trade all that of course That's the next step, but most people get tempted To stick their tone of water and that's where it all starts to go under water for them, right? How do you solve this? Did ask yourself did you lose more than 200 bucks today? Did you lose more than 200 bucks this month? I understand why people do not just join the community. The community is not even if you're an expert trader guys The community helps me Okay, without Alex.  You will lose your money back Let's talk about it. It's a casino. If you do not know what you're doing Alex became successful. He's up over a million dollar string a year one hour a day It's because he's disciplined. He has he has other things to do. He helps the MIC He does his trade in the morning leaves, of course, he has FOMO everybody has FOMO But you know what man? He leaves because he has other things to do and it becomes a habit a Habit happens when you keep doing something and once in a while you get away with it That's a bad habit You don't know what a bad habit. I keep telling people this all the time when you break a rule You usually win when you break a rule and win you usually win the minimum When you break a rule lose you usually lose the maximum. It's not worth it So a community like I might see I'm telling him this is not just a problem. I say this is this is me Seriously believing it is because me and Alex have traded together for a long time And that's how we got to where we are. I've always traded with someone Okay, even though they have a lesser skill lesser experience doesn't matter It's same thing concept guys. We call that the trading accountability buddy It's like a gym buddy Like if you wanted to go work out you need a bunch of gym buddies, right? Daven, going by yourself every day, dieting by yourself every day is very difficult It's much easier if you have a community surrounding you supporting you So these guys I don't care what these guys are angry that think they can learn on and on I will let them blow up But the guys you guys are watching IG live right now You're taking the time to watch every week guys. Do yourself a freaking favor if you are not successful Right by now You have to change yourself have to do something different and a lot of times.  They're asking like sure. Where should we short?  You should not and So that in my opinion guys is it's difference between Successful people successful business out work by themselves. It's very rare. I Had a lot of help. I had help from people. I've had help from Alex. I've had help from Tosh.   Oh, I don't need anybody help them.  It's like it's like growing up rich I Don't need my parents money.   I Welcome anybody wants to help me if anybody wants to give me money help me right now Text me DM me help me. I will take it. I have no ego guys Okay, I can bypass all this bullshit right now and ask someone to ask a mere trade to buy out MIC I'm okay with that Help me, you know So the secret is I'm tearing out. Okay, I'm gonna share very quickly again If you're short selling stick to The stocks that no one's looking at we call those are low hangers It's a continued breakdown the stocks that broke down. How do you identify a little hanging fruit? Simple guys to him. I see we got it all there Freakin $200 man. You can make it back in one trade. Alex has a freaking watch list You know, if you you can just watch that watch list everything he trades from that watch list guys That million dollars he made is from that watch list that watch list pays for itself and I I don't know what else to say anymore but you know, I'm looking at people like You know revenge trading. I'm looking at people. I try to teach people and then I mean Trading I mean if you're trained for yourself, it's okay but if you're trading for To educate other people you you lead by example guys and I once again, we do these meet-ups on purpose We're showing you that we are real That we care about our members. We care about other people's this meet-up is not just for in my seat guys This man does this meet-up for everybody you can come everybody and why do you think I know what else doesn't meet up? Because they're hated They pump it up. They can't trade.  Obviously, there's a free channel on M. I see YouTube you know Go to the meet-ups. We'll talk to someone, you know, you know, there's steps along the way If you see if you live in the United States guys And you're serious about trading in my opinion. There's no reason you cannot afford tuna bucks just for one time Look at the clothes you're wearing Is that more tuna bucks?  I'm gonna take some questions guys. I Wanted to share more but But I really think you know avoiding certain stocks knowing what stocks to trade and which stocks that is the secret If you're a short seller, there's no reason to be trading day one Low floaters give yourself a rule If the stock is over-rotated and it's still over rewap by a significant amount Oh, this is what I want to share with you guys. So So you take a look at PPSI and take a look at what the V-wap is Is it so the stock's like the V-wap is like two dollars lower? If it's significantly divergent from the V-wap It means it's way over-rotated and I'm looking at the float three million shares Someone owns the entire float guys The only people and so it's shorts are so underwater That every single drop they will cover Okay, so the secret is this natural bidders Are short sellers? They are not long-buy as traders long-buy as traders are always looking to sell Short-buy as traders if they're trapped they become the natural bids. They are fighting to cover and so as long as Shorts are trapped It's a great long People think it's the opposite people think that oh Shorts, oh the shorts are in it's gonna go down. No Only if They are up If they are up you are screwed If shorts are down shorts are screwed Simple as that and you take a look at not you know why also guys one last thing about this You also have longs that are dying to get into the stock They're like please drop so I can get in so not only the longs when again the shorts want to cover and If you take a look at the V-wap and do you walk is like a freaking 50% higher lower There's no reason for any long to sell These laws are not gonna sell they're up and if you take a look at the mentality of a long They're willing to hold this thing until it turns into a Tesla They're always looking for the next Tesla Longs will hold a bag down to nothing and they'll add more These are the pump and dump Grandma's and all that stuff and so what's gonna happen is this now the phone in the front. Hey, do you see about the stock? So when a stock on a day one rips like that and it's a low floater guys It's not even worth it. So don't look at that.  We have the process We have members of the room that are doing this every single day and if you ask them They're only reason they blow up the reason I lost because they deviate from the process Which is usually it's because they're up for a few days Or they're up for the day and they use the cushion game I have made many videos on this cushion game All right, I'm gonna take some questions and then we'll end it there guys. I hope I hope this is a good introduction on how You know to become successful you become successful by by becoming disciplined There's no one that is successful.   I am not as disciplined as Alex I'm a very technical guy, but I am not as disciplined So yet you don't need to be the most technical individual you just need to have a qualities of you know Some discipline and some technical and you apply it together and that's why you have a tab Okay, find a tab that's so smart so technical but have no discipline and you become their discipline You could be the dumbest guy in the world, but you're the most disciplined in the individual in the world That is a successful team You know because the technical guys gonna tell you the technical stuff where to get enter where to exit all that stuff And you as a disciplined tab member slap them. I keep telling people all the time you know People will cheat and lie to you as a tab if you're not around so Why not open up a zoom call?   We they're looking at you. Whoo. That was a lot Anybody won't get on I'm gonna end it with with the a quick IG live split-screen video which I love we haven't done for like a month Raise your hand guys if you want to get on and we'll end it with that and we'll take our help whoever wants to get on Is that clock? Good live Yeah Well, I try to How are you? Everybody who you are So, um, my name is Claudio Soriano I live in Florida right now I'm going to the middle of my wife. My wife is doing is going to the middle of on on Saturday. Um, I became a MIC member three months ago I made the lifetime membership within two weeks I'm a long swing bias trader. So everybody talks about me being shortened Intrally, that's not true. We have a lot of people that do long swings tie Faye or and there are a lot of people in the room Joe that do long swing trading. So My wife is watching me on the on the side. So you wish to do if I came to Florida Yeah, exactly, but it's like it's been um, I love the community. I I have a tab group and we all speak Spanish. So It's not only that's another thing. It's not only English speaking people and there are people from all over the world So if you find a group and everybody speak the same language, you feel like family I started trading in 2008 and I started falling following you in 2008 But I didn't have anyone to talk to about trading. I was in Puerto Rico. I've been in Florida for three years I I left Puerto Rico after here can Maria with with nothing And um, it's been rough this past three years on three months ago, I lost my job as a consultant in Informa so Nicole's I was working in J&J and I Convince my wife to let me join me for lifetime. So here I am. So how's it turning out so far? I Became a member the end of June July. I was up 40,000 August I was up 60 September I was up 20 because it was really really rough September for a long swing trade It was like a rollercoaster. There were two weeks that was really nasty It was that's you know, I would love to have a horrible Yeah, exactly, but it's it's it's been it's been it's been rough that September was was was good, but I'm grateful I'm grateful about it. So why have you learned so the tabs? You think the tab works? Is that is that like the main thing so tell just tell people quickly like what what have you what have you done? differently that resulted on these great consistency and probability So so the thing about about the tab the tag group because I use a tab I have one tab and I have two tags like a group of two person all of them speak Spanish So we're speaking Spanish the whole the whole day Um No, no, we no we actually use the slack app. It's it's all to the app We don't speak on the phone or anything. We just start typing the whole day looking at stocks helping each other being accountable for the mistakes that we made because which are My tag group two of them are short and I'm long so we have I I like the perspectives You know, so I'm thinking always in being long and they're always thinking about being short. So I'm I I um, I Started um Bringing into the toolbox the intraday. I Don't do intraday. I do long swing. So that has been like very beneficial for me because I'm a process Engineering and what you have mastered inside make is a process So I love how Alex is really disciplining the way he he trades He does the same thing every day period. Yeah, he doesn't be yet.  I look at your trades. I'm like How does he do it?  Correct. It's a repeatable process, but the problem people have you're right The problem will happen if they don't have that plan ahead of time and so it becomes an emotional trait when they're stuck in it And I think you told me about that when you the one that you were like holding something for a while and then You had to sell it once he sold it. It was like, oh my god. What a relief Yeah, I've been holding NIOs and It's two dollars and I've been getting coached by Joe Kelly. I Have a phone call because I'm a lifetime member. I enjoy my benefits people do not do it I talk with Joe every first Friday of every month ever since I've been come and am I see member and we just sit down and have a chat Every first Friday for one hour and Joe is not like that one hour.  It's 8 p.m. It's been two hours Joe, I think we should hang out hang up so you can start having spending time with your family, you know He is not like okay one hour. So Let's go. No, no, we have been talking an hour and a half two hours two hours and a half And it's crazy and we just talk about stocks and he being a trader and having this This being alone it's time to be in a trader You have to be in a group where people think like you or or have perspectives against you But long bias or short bias you need to be with people that talk the same language as you that I think will be 50% of your of you being Successful in this in this way of what you have chosen, you know, you're actually right You know why the traders on Wall Street are successful because they train a group They're not by theirself. They're surrounded by everybody and Unfortunately, most of us do never step foot into a Wall Street firm So that's why we created MIC as community to kind of mimic that Wall Street environment You know, it's like if you surrounded yourself with like-minded people with the same goals eventually it's gonna rub up If you're just doing by yourself all your bad habits come out You're not gonna learn anything even worse is if you choose the wrong tab Meaning this. Oh, I don't I'm not in any MIC program. I don't want to pay so I'm gonna go find my friend who just started trading and I'm going to trade together So what's it happening? You have two back traders learning together all the bad things So, you know, there's no way around it guys, you know, it's like this is why the top traders They're in these hedge funds. They're in these prop trading on Wall Street. Why are they doing that? They couldn't be at home trading for themselves and keeping all their profits But there are advantages to be in that group, you know, you have in MIC you have a thousand eyeballs Screaming out news screaming out different things that you may never understand or learn. There's the same thing with a prop trader It's like we cannot do everything ourselves. And so together as a team, you know It helps tremendously and that's why we create all this and even beyond that you create relationships friendships Outside of training Exactly. Yeah, human beings are not designed to be alone.  So you're gonna be there. I'm very excited to meet you man. Yeah We'll meet on Saturday We'll meet my wife is saying She's gonna meet Oh Big Dahlia Mickey you'll meet her on Saturday I'm changing. I'm changing my setup this week. I'm adding to new Monitors and then there's gonna be another computer there. So we're gonna trade together all tax deductible Yeah, I'm talking to our tap our CPA, you know Yep, you can deduct all that right. Yeah, you're talking to Brian. Yep Yeah, yeah, I have Yeah, you have to say that we have a CPA in house. That's good and he knows his He knows his stuff Did you set up a LLC with him or anything like that? We're starting the first the first week of January next year Great first make some money right doing that the first step Yeah, that's the next step Hey, thank you. This is thank you. I'm so glad to have you so sad Yeah, we'll talk on Saturday. See you out. Thank you. Thank you. Bye. Bye. Bye Well, that was awesome. I didn't expect that guy. So I'm gonna end it there on a good note So we'll see you on Saturday guys Text-tosh you have any more questions about anything, but this is gonna be awesome guys We'll see you there and we'll see you online any questions. Just hit us up on Twitter All the information is gonna be on our Instagram page My messing club, so I'll see you guys there. Bye. Bye