Are you listening to the second hour of Rush Limbaugh?
When he came back from the half hour break, he had a caller, a nice woman, who praised him and asked about that bed Rush advertises, she and her husband both have back problems.
She said she was saving her money to buy one.
Rush said “I will tell you what I am going to do, I am going to give you one, because you will need your money to buy canned goods, the way Obama is going on.”
Of course she thanked him.
“No, don’t hang up, I will tell you what else I am going to do,
no, I am not giving you a heater, as the way Obama is going, you won’t have the electric. I am going to give you a can opener, a manual can opener, for all those cans of food that you are going to buy with the money you have saved for the bed, for you will need it.”
I was setting here thinking “Rush, you just started a run on canned goods.”
Remember when Johnny Carson told a little joke about a shortage of toilet paper and the whole country rushed out and stocked up on it, cause Johnny said there was a shortage.
And that is a true story, for I heard it all and went to the store to late to stock up.
I heard that and thought the same thing.. big run on canned food and manual can-openers ( P-38’s) in the works..
FYI My local wallywart has Stopped selling Medallion and all other Lamp Oils... will try in next county over and see what is there...
keep the faith
http://www.pickyourown.org/allaboutcanning.htm
All About Home Canning*, Freezing and Making Jams and Jellies
Save money, eat healthier, with no additives or chemicals... and with much better taste! This page provides the links to our illustrated recipes and canning* directions - so easy ANYONE can do it, along with a multitude of other recipes, guides and canning instructions from the USDA and many universities. The red highlighted entries are new for Summer 2008! Those of you who still speak the “Queen’s English” will probably be more familiar with terms “bottling” or “tinning” rather than canning! But it means the same! Look for the recipes, pages and directions that are new for 2009 with NEW! next to them!
Recipes and directions
General know how and fruit/vegetable picking tips
Why you should use a canner and how to choose one.
Summary of approved home food preserving methods
Canning methods that are considered to be unsafe: steam, microwave, dishwasher, oven, or just sealing the jars without further processing?
If you are new to home canning - see these do’s, don’ts and tips
Frequently asked questions about canning
Frequently asked questions about freezing
Jams and jellies
Canning - anything that can be safely canned at home!
Juices: Canning fruit and vegetable juices
Freezing directions
Pie fillings
Sauces, Salsas, Syrups, Fruit Butters and Chutneys
Soups - canning vegetable and meat soups at home (see this page for tomato soup)
Preserving Venison
Pickling - more than just cucumbers
Drying / food dehydrating
Ice cream, gelato and sorbets
Other recipes - roasted peppers, basil pesto, pies, cakes and much more
Using honey in place of sugar
Equipment and supplies
USDA Food Grades - Ever wonder what was “Grade A”? And why you don’t see grade B? How to select different foods, including fresh, frozen and canned? Wonder no more with this one-page guide!
Food safety - what is botulism?
NEW! Table of the pH and/or acidity of common fruits, vegetables, grains, breads and common food products
NEW! This page provide basic facts regarding food poisoning and pathogenic microorganisms and natural toxins related to home food preservation (canning, bottling, drying, jams, salsas, pickling, sauces, etc.). Look up any pathogen (botulism, salmonella, Staph, etc.) and find out what it does and how to prevent it.
NEW! Label Templates! Click here for labels your can download, edit and customize in Microsoft Word and print on standard Avery label paper for your own jars!
[A huge page of recipes, all kinds]
http://www.ext.colostate.edu/PUBS/FOODNUT/09302.html
Food Preservation Without Sugar or Salt
by P. Kendall1
Quick Facts...
* All fruits can safely be canned or frozen without sugar.
* Sweet relish and pickle recipes do not adapt as well to sugar-free canning as do plain fruits.
* Use recipes from reliable sources. Process all pickles by the boiling-water method using timetables adjusted for altitude.
* Jams and jellies can be made without added sugar but will resemble more of a fruited gelatin desert than a true jam or jelly.
* Salt is not necessary for safe processing of canned or frozen fruits and vegetables. It is necessary for the preservation of most pickles and cured or smoked foods.
People who need to restrict their intake of sugar or salt often wonder if it is safe to preserve foods without these ingredients. Most often, the answer is yes.
Canning Fruit
Recipes for canning fruit usually call for adding sugar or sugar syrup. While sugar helps hold the texture, shape and color of fruit, it is primarily added for flavor. It is not needed to prevent spoilage. You can safely can all fruits in water or in fruit juice by following reliable canning directions for preparing and processing the fruit. Substitute water or fruit juice for the syrup or sugar pack.
When canning without sugar, use high quality fruit. Overripe fruit will soften excessively. Take special care to follow steps that prevent darkening of light-colored fruit. Several treatments may be used to prevent or retard darkening. One is to coat the fruit as it is cut with a solution of 1 teaspoon (3 g) crystalline ascorbic acid or 3,000 mg crushed vitamin C tablets per cup of water. Another is to drop the cut pieces in a solution of water and ascorbic acid, citric acid or lemon juice. Use 1 teaspoon (3,000 mg) ascorbic acid, 1 teaspoon citric acid or 3/4 cup lemon juice to 1 gallon water.
An ascorbic acid/water solution serves as a desirable anti-darkening treatment, adds nutritive value in the form of vitamin C, and does not change the flavor of the fruit as lemon juice may do. Ascorbic acid is available in crystalline or tablet form in drug stores and supermarkets. Ascorbic acid mixtures, such as ascorbic acid combined with sugar or with citric acid and sugar, also are available. For these, follow the manufacturer’s directions. In such mixtures, ascorbic acid usually is the important active ingredient. Because of its dilution with other materials, these forms may be more expensive than pure ascorbic acid.
For best results, prepare fruits to be canned without sugar using hot-pack methods described in fact sheet 9.347, Canning Fruit. However, use water or regular unsweetened fruit juices instead of a sugar syrup. Juice made from the fruit being canned works well. To prepare, bring thoroughly ripe, crushed fruit to a simmer over low heat. Strain through a clean jelly bag or cloth. Blends of unsweetened apple, pineapple and white grape juice also are good filling over solid fruit pieces.
If ascorbic acid products are not used in the pretreatment of cut fruit, they may be added to the canning juices or liquids before processing. This will help keep the fruit from darkening during storage. Use 1/4 to 1/2 teaspoon crystalline ascorbic acid or 750 to 1,500 mg crushed vitamin C tablets per quart of fruit. Commercial ascorbic and citric acid mixtures such as “Fruit Fresh” or “ACM” also may be used according to manufacturer’s directions.
Honey or light-colored corn syrup may be substituted for up to half the sugar called for in a canning syrup recipe. However, these products do not reduce the calorie or carbohydrate content of the sugar syrup, and thus are not acceptable sugar replacements for people on diabetic diets.
Substituting plain water for the sugar syrup reduces the calorie content of canned fruit by approximately 205, 280 or 375 calories per pint, assuming 2/3 cup of thin, medium or thick syrup, respectively, is replaced with water.
Adjust headspace and add lids. Process jars of fruit packed with water or fruit juice as for fruits packed with syrup. Use USDA recommended procedures and timetables that have been adjusted for altitude.
When serving fruit preserved without sugar, count fruit exchanges as for fresh or commercially prepared, unsweetened or artificially sweetened fruit.
Freezing Fruit
All fruits may be frozen without added sugar. Sugar is not needed for the preservation of frozen fruits, but it does help the fruit maintain quality longer.
Berries and fruits such as cherries, plums, dates, grapes, melon balls, pineapple chunks and rhubarb slices that do not darken when exposed to air are best frozen in single layers on trays, then packed into freezing bags or containers. These fruits may be served partially thawed, giving some juice, but with some frozen firmness still remaining in the fruit itself.
Light-colored fruits such as apples, peaches and apricots freeze well in unsweetened juice or water. Pack them in rigid containers, leaving 1/2 inch of headspace for square pint containers and 1 inch for quart containers. Retard darkening of light-colored fruits by one of the methods discussed in the section on canning fruit without sugar. Artificial sweeteners, if available, may be added to the water in an amount equal in sweetness to a sugar-sweetened syrup. Make a small batch to test for acceptability before freezing large quantities.
Canning Relishes and Pickles
Sweet relish and pickle recipes do not adapt as well to sugar-free canning as do plain fruits. Try recipes that call for artificial sweeteners, but don’t be too discouraged if some batches are disappointing. Finished products often are mushy or have an unsuitable flavor. When canning pickles and relishes, use the boiling water-bath method and processing times that are adjusted for altitude.
Preserving Jams and Jellies
Sugar helps in gel formation, serves as a preserving agent, and contributes to the flavor of jams and jellies. It also has a firming effect on fruit, a property useful in making preserves.
Jams and jellies can be made somewhat satisfactorily without added sugar but tend to resemble more of gelatin-fruited dessert than a true jam or jelly. Such products generally are sweetened with a non-nutritive sweetener and gelled with unflavored gelatin, gums or modified pectin. Jams with less sugar than usual also may be made with concentrated fruit pulp that contains less liquid and less sugar.
Two types of modified pectin are available for home use. One gels with one-third less sugar. The other is a low-methoxyl pectin that requires a source of calcium for gelling.
To prevent spoilage, process jars of low-sugar jams and jellies longer in a boiling water-bath canner than regular jams or jellies. Carefully follow recipes and processing times provided with each modified pectin product. Altering the proportion of acids and fruits may result in spoilage. Low-sugar jams and jellies also may be stored in the refrigerator for use within three to four weeks or in the freezer for longer storage.
Note: Sugar-free jams and jellies contain the carbohydrate that is naturally present in the fruit. Commercial low-calorie jelling mixes may provide additional carbohydrates in the form of maltodextrin or other saccharides. Jams and jellies made with artificial sweeteners and unflavored gelatin or added pectin generally provide 8 to 12 calories (2 to 3 grams carbohydrate) per tablespoon. Those made with a commercial low-calorie jelling mixture such as maltodextrin provide 16 to 20 calories (4 to 5 grams carbohydrates) per tablespoon.
Reduced-Calorie Peach-Pineapple Spread
* 4 cups drained peach pulp (procedure below)
* 2 cups drained, unsweetened crushed pineapple
* 1/4 cup bottled lemon juice
* 2 cups sugar (optional)
Note: This recipe may be made with any combination of peaches, nectarines, apricots and plums, and without sugar or with as little as 2 cups.
Yield: 5 to 6 half-pints
Procedure: Thoroughly wash 4 to 6 pounds of firm, ripe peaches. Drain well. Peel and remove pits. Grind fruit flesh with a medium or coarse blade, or crush with a fork (do not use a blender). Place ground or crushed fruit in a 2-quart saucepan. Heat slowly to release juice, stir constantly until fruit is tender. Place cooked fruit in a jelly bag or strainer lined with four layers of cheesecloth. Allow juice to drip about 15 minutes. Save the juice for jelly or other uses.
Measure 4 cups of drained fruit pulp for making spread. Combine the 4 cups of pulp, pineapple and lemon juice in a 4-quart saucepan. Add up to 2 cups of sugar, if desired, and mix well. Heat and boil gently for 10 to 15 minutes. Stir enough to prevent sticking.
Fill half-pint or pint jars quickly, leaving 1/4 inch of headspace. Wipe rims; adjust lids and process in a boiling water bath. Process half-pints for 20 minutes at 1,001 to 6,000 feet or 25 minutes at 6,001 to 10,000 feet. Process pints for 25 minutes at 1,001 to 3,000 feet, 30 minutes at 3,001 to 6,000 feet, 35 minutes at 6,001 to 8,000 feet, or 40 minutes at 8,001 to 10,000 feet.
Remove jars from canner and cool overnight upright on a rack or towel. Label and store in cool, dark, dry place.
Refrigerated Low-Calorie Grape Jelly With Gelatin
* 2 Tbsp unflavored gelatin powder
* 1 bottle (24 oz) unsweetened grape juice
* 2 Tbsp bottled lemon juice
* 2 Tbsp liquid artificial sweetener, to equal 1 cup sugar (read label if substituting dry artificial sweetening agent)
Yield: 3 half-pints
Procedure: In a saucepan, soften gelatin in the grape and lemon juices. Bring to a full rolling boil to dissolve gelatin. Boil 1 minute and remove from heat. Stir in sweetener. Pour quickly into hot, sterile half-pint jars, leave 1/4 inch of headspace. Adjust lids. Do not process or freeze — store in refrigerator and use within four weeks.
Canning and Freezing for Salt-Free Diets
With the exception of cured or smoked foods and most pickled products, salt is not necessary for safe processing of home-canned or frozen fruits and vegetables. Its addition does help retain the natural color and texture of the canned product. It is primarily added for flavor.
To can or freeze foods without salt, follow usual recipes and reliable canning and freezing directions, but without adding salt. The flavor of saltless vegetables can be improved, however. Add 1/2 to 1 tablespoon of lemon or orange juice to each pint of carrots, beets or asparagus. Green beans and peas get a lift from 1/4 teaspoon mace, nutmeg or curry powder per pint. Salt substitutes generally are not recommended in canning. They may contain additives that will react with the foods, impart off-flavors or colors, or give brines a cloudy appearance.
Always add the amount of salt specified in brined pickles and cured and smoked foods. Salt is needed for the safe preservation of these foods. People on low-sodium diets should check with a physician or dietitian to see if these foods should be excluded from their diets or eaten only in limited amounts.
A few low-sodium, high-vinegar, fresh-pack pickle recipes have been developed. Any fresh-pack pickle recipe that calls for as much or more vinegar than water and provides a finished product with at least 1/4 cup of 5 percent acid vinegar per pint jar of pickled products can be safely made without salt. Sweet pickles generally taste better without salt than dill pickles. If salt is omitted from fresh-pack dill pickles, try adding hot peppers, herbs and garlic instead. Dill pickles taste better if as little as 0.5 percent salt by weight of entire contents is added. This is the equivalent of 1/2 to 3/4 teaspoon of salt per pint jar of pickles.
Reduced-Sodium Sliced Sweet Pickles
* 4 pounds (3- to 5-inch) pickling cucumbers
* Brining solution:
o 1 quart distilled white vinegar (5%)
o 1 Tbsp canning or pickling salt
o 1 Tbsp mustard seed
o 1/2 cup sugar
* Canning syrup:
o 1 2/3 cups distilled white vinegar (5%)
o 3 cups sugar
o 1 Tbsp whole allspice
o 2 1/4 tsp celery seed
Yield: About 4 to 5 pints
Procedure: Wash cucumbers. Cut 1/16 inch off blossom end and discard. Cut cucumbers into 1/4-inch slices. In a large kettle, mix the ingredients for the brining solution. Add the cut cucumbers and cover. Simmer until the cucumbers change color from bright to dull green (about 5 to 7 minutes). Heat to a boil. Drain the cucumber slices. Fill clean pint jars to 1/2 inch of jar tops. Cover with hot canning syrup, leaving 1/2 inch of headspace.
Remove air bubbles with a nonmetallic knife. Wipe jar rims and adjust lids as manufacturer directs. Process in a boiling water-bath canner for 15 minutes at altitudes between 1,001 and 6,000 feet. Process 20 minutes at altitudes between 6,001 and 10,000 feet. Remove jars from canner and cool overnight upright on a rack or towel.
Reduced-Sodium Sliced Sweet Dill Pickles
* 4 pounds (3- to 5-inch) pickling cucumbers
* 6 cups vinegar (5 percent)
* 6 cups sugar
* 2 Tbsp canning or pickling salt
* 1 1/2 tsp celery seed
* 1 1/2 tsp mustard seed
* 2 large onions, thinly sliced
* 8 heads fresh dill
Yield: About 8 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Cut cucumbers in 1/4-inch slices. Combine vinegar, sugar, salt, celery and mustard seeds in large saucepan. Bring mixture to boiling. Place 2 slices of onion and 1/2 dill head in each pint jar. Fill jars with cucumber slices, leaving 1/2-inch headspace. Add one slice of onion and one-half head dill on top. Pour hot pickling solution over cucumbers, leaving 1/4-inch headspace. Remove air bubbles. Wipe jar rims and adjust lids as manufacturer directs. Process in a boiling water-bath canner for 20 minutes at 1,001 to 6,000 feet or 25 minutes at 6,001 to 10,000 feet. Remove jars from canner and cool overnight upright on rack or towel. Label and store in cool, dark, dry place.
References
* So Easy To Preserve, S. Reynolds and P. Ybarra, 1983. Extension Service, University of Georgia, Athens.
* The Complete Guide to Home Canning. Agriculture Information Bulletin No. 539-1, U.S. Department of Agriculture Extension Service, revised 1995.
1 Colorado State University Extension foods and nutrition specialist and professor, food science and human nutrition. 1/99. Reviewed 11/06.
http://www.treehugger.com/files/2006/06/petroleumfree_l_1.php
[This is only snippets from the comments section]
Ken, it is not possible to use vegetable oils or fats in a conventional lamp. Olive oil does not climb high enough. It requires a lamp specifically sized and constructed to do the job in a good way. You can go here and follow the links for lots of information. Lehman’s Hardware has a good selection of lamps and pictures on their site. http://www.lehmans.com/shopping/product/detailmain.jsp?itemID=474&itemType=PRODUCT&iMainCat=682&iSubCat=894&iProductID=474 Peace, Jim
I understand from a TV program about tomb explorations in Egypt that if you need to add salt to your olive oil to keep it from smoking.
I have one of the small Lehman’s olive oil lamps that I started using again recently. It’s perfect as a mood light or for low-level lighting. They do take more tending than a standard oil lamp—in particular you have to trim the wick much more often to get a good flame.
By the way, for those who are quite serious about non-petroleum fuel. It is true that you can burn many vegetable oils. CORN oil absolutely does not work. when a wick burns for awhile, resins build up in the tip of the wick, eventually blocking the flow of oil. The best oil to use is olive oil, and thinking you have to be a millionaire is an exageration. 2 ounces burns all night. Even at regular prices thats 50 cents.Candles cost that much! Soybean oil, peanut oil and lots of other oils burn well too, and with clean trimmed wicks do not smoke.
Even melted bacon grease, chicken fat or butter burn well and smokeless with a trimmed wick. The smoke one gets when they are blown out is avoidable by dowsing the wick with the oil since these oils unlike petroleum fuels won’t flash, either by filling it pouring oil over the lit wick, or jiggling the lamp to splash the oil over the flame. An interesting and useful feature of Lehman’s lamps is that they work in jars and lids can be put on to easily store the lamps between uses.
There’s all the information anyone could want if they read the book Lehman’s sells called “I didn’t know Olive Oil Would Burm.
“Here’s a helpful blog site as well http://allaboutwicks.blogspot.com/.
Peace and goodwill, Jim
The oil lamps which Lehman’s carries are smokeless with a properly trimmed wick. They are designed to be much more efficient than old fashioned oil lamps. Because of the design, the oil rises not only from capilary action but from thermo action as well. They are a great way to light a room without fossil fuel and easy to read by, especially the half inch wide wick lamp they carry. Treehugger has made a good find at Lehman’s
From this search:
[Does anyone know of this method for making a lamp?
granny]
http://www.gomestic.com/Do-It-Yourself/Emergency-salt-and-Cooking-Oil-Lamp.293739
Emergency (salt and Cooking Oil) Lamp
by nobert soloria bermosa, Oct 12, 2008
How to create an emergency salt and cooking oil lamp.
Expect the unexpected so they say, and when the unexpected happens you must always be ready. Just recently, we experienced power failures in our area due to successive typhoons that hit the country. It so happened that we don’t have available candles anymore at home, no lamp and no flashlight as well. I thought the power supply will resume within a few minutes but I was wrong. My daughter started to feel uneasy and a bit scary because it’s very dark. Fifteen minutes passed away but still no power supply, it was then I decided to make emergency measure. I remember what an old friend had taught me way back in college.
With the aid of my cell phone, I went to the kitchen and started looking for the necessary materials I need to create an emergency lamp.
Materials:
* Drinking glass
* Salt
* Cooking oil
* Match stick or toothpick
* Cotton ball or a piece of cloth (cotton)
* Lighter
Method:
* Fill the glass with salt (¾)
* Add cooking oil (used oil will do)
* Wrap the piece of cloth or the cotton ball on the toothpick/match stick
* Put it on the glass with salt and cooking oil
* Kindle your newly made oil lamp
It’s so simple and so easy. It’s done; we now have an emergency lamp. The only problem that’s left is the availability of electric fan because it’s hot. Well, because there’s no electric power, as usual - in case of emergency, utilize human power - use a fan.
N.B. Just add oil in case the content has been exhausted.
It’s a fun project, but you really need to add one more step. The wicking needs to be soaked in salt and dried. Most people doing this project will run into the problem that their wick burns out in 10 - 20 minutes. To match and even out perform commercial wicking, just add salt. Salt prevents the cotton from charring too early so you can burn your lamp for an hour or two without any adjustments.
To salt the wicking:
1. Cut your wicking from cotton cloth.
2. Put your wicking in a bowl with a little water.
3. Pour table salt over the wicking.
4. Squeeze the wicking dry and then dry further on a tray. You can bake it dry in an oven at 200F for 20 minutes or just let it dry overnight. It will be crusty with salt but that’s good and the wicking will still be reasonably flexible.
This is what I do making my lamps and candles...
http://www.instructables.com/id/Making-oil-lamps-and-candles-for-free/
This hint is from this page:
http://www.instructables.com/id/Glass-Bottle-Oil-Lamp/
Glass Bottle Oil Lamp
Make a small decorative oil lamp out of an empty glass bottle with screw-on metal lid. It’s cheap, easy, and possibly romantic.
The lamp is filled with half water and half oil (or all oil if you like, but it’s not as pretty!), and will burn for several hours depending on its size. The one I made will burn for a good twelve to fourteen hours, perhaps longer (I haven’t exhausted it yet). All of the materials I used, I had lying around already.
There are endless variations that can be made. If you ever did the experiment in grade school with food-coloring-dyed liquids that float on each other due to different densities, you can turn this into a beautiful piece of artwork. Glycerine and rubbing alcohol work well. Cork will float between the water and oil.
Step 07 - Light.jpg
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375x500 : F23M1BI292EWZMJIYF (1)
The oil will stay on top of the water as long as you don’t shake it up.
Sappho
i
Glass Bottle Oil Lamp
Step 07 - Light.jpgStep 01 - Materials.jpgStep 01 - Possible Bottles.jpg
step 1Materials
You will need the following materials: 1 glass or heavy plastic bottle with metal screw-on lid 1 sharp poking implement (I used the pointy end of a metal compass, but a…
step 2Prepare The Lid
Remove the metal screw-on cap and get to work poking a hole in the center of it with your sharp poking implement. Be careful doing this, as it’s possible for the implement…
step 3Prepare The Wick
Next you will need to make your wick. Use the scissors to cut out a long, thin strip of the cotton scrap. Make it longer than you need - you can trim it down later.
step 4Combine Lid And Wick
This is the hardest part - you need to get the wick through that little hole. It helps to push the wick through, slowly, with the compass needle or the end of a bent paper…
step 5Fill ‘er Up
Now that you have measured out the wick, fill the bottle with water (and/or any other layers you want under the oil, decorated with food coloring, if you like), taking care…
step 6Let Sit, Then Light
Now for the profoundly boring part: let it sit. I reccomend letting it sit for at least an hour, so that the entire wick is completely soaked with oil. If you don’t wait …
87 comments
http://keepitcheap.blogspot.com/2008/03/2-meals.html
$2 Meals
This is a great idea I found over at Cheap Vegans. This was posted by SweetCharity. She says she got the idea by making these items as inexpensive gifts. Well, instead of just gifts use them in your own kitchen. Plus, they are pretty sitting out. This plus produce from a backyard garden and you’ve got a great meal and it’s cheap!
Do you make things like this? Share them with me. I would love to hear from you.
$2 Meals by SsoupweetCharity photo by: SweetCharity
I use Mason jars but you could also use old Mayo jars. I included my 2 personal favorite recipes, but they are tons of Soups in a Jar recipes online.
1 lb. barley pearls
1 lb. dried black beans
1 lb. dried red beans
1 lb. dried pinto beans
1 lb. dried navy beans
1 lb. dried green northern beans
1 lb. dried lentils
1 lb. dried split peas
1 lb. dried black-eyed peas
Combine all beans. Divide into 10 (2 cup) Jars with the following recipe for nine bean soup. Prepare mix according to nine bean soup recipe.
NINE BEAN SOUP:
1 jar of nine bean soup mix
2 qt. water
1 lg. onion, chopped
1 clove garlic, minced
1/2 to 3/4 tsp. salt
1 (16 oz.) can tomatoes, not drained but chopped
1 (10 oz.) can tomatoes and green chilies, not drained
Sort and wash bean mix; place in a Dutch oven. Cover with water 2 inches above beans, and soak overnight. Drain beans; add 2 quarts water, onion, garlic, and salt. Cover and bring to a boil; reduce heat, and simmer 2 1/2 hours or until beans are tender. Add remaining ingredients, simmer 30 minutes, stirring occasionally. Yield: 8 servings
Minestrone Soup Mix
1/2 cup dried onion flakes
1/2 cup dried green bell pepper flakes
1/4 cup dried parsley flakes
2 tablespoons dried basil
1 tablespoon dried oregano
1 tablespoon dried marjoram
1 teaspoon garlic powder
1 teaspoon pepper
1/2 cup veggie bouillon
in addition
1 pound dried white beans
1 pound dried kidney beans
4 cups uncooked small shells or elbow macaroni
Combine the flavorings. Divide into 4 parts and place in small zip lock bags.
Combine the beans.
In 4 jars divide and layer the pasta.
Stick in the flavorings package.
Divide and layer the beans.
Seal jar.
Attach note:
Minestrone Soup
In addition to contents, you will need
2-1/2 quarts, water
1 carrot, zucchini, or yellow squash, sliced
14-1/2 oz. can stewed tomatoes, undrained
Soak beans overnight. Drain. Add 2-1/2 quarts cold water, flavoring mix, vegetables. Bring to a boil; reduce heat, and simmer, stirring occasionally 2 hours. Add tomatoes & pasta, return to a boil; reduce to medium, and cook 20 minutes or until pasta is tender.
Makes 8 servings.
Here’s an added bonus. If you buy some foods, such as horseradish, with the tops (or at least part of the top still attached), you can cut off the top, plant it in the ground, and it will reproduce another horseradish root just like the one you bought. The next year it will divide, and soon from only one top you will have an entire patch of horseradish.
http://www.hallmarkmagazine.com/ProGiveItcitrus_sugars
Sugar and spice make everything nice, but sugar and citrus make gift-giving delicious.
By Amy Palanjian
CONSIDER IT YOUR GO-TO GIFT for the season: citrus sugars in lemon, lime and orange, all packaged up in an old-fashioned milk-bottle caddy that’s as sweet as the homemade contents it carries. This refreshing sugar is simple to concoct whether you’re heading to Easter brunch at the in-laws, need a last minute get-well gift for a friend, or just want to say “Happy Spring” to someone you love. And it can be used by its lucky recipient in many yummy ways, from a topping on breakfast-in-bed-worthy pancakes to a substitute for plain sugar in a pound cake recipe, or as a surprising sweetener for iced tea. Then there’s the added bonus for you: The heavenly fragrance will fill your kitchen, making your effort feel downright delightful.
The Recipe
2 cups granulated sugar
Zest of 2 lemons, 2 limes or 1 orange
Place the sugar and the zest of one kind of fruit into a food processor. Pulse until well blended. Spread the mixture onto a rimmed baking sheet for approximately 1 hour to dry. Repeat with zest from the other fruits.
The Gift
Fill diner-style sugar canisters ($1.04, katom.com) with the dried citrus sugars. Tie on coordinating ribbons and click here for free labels to secure on each jar with a dot of glue. Finally, fill up an easy-to-carry milk-bottle caddy with as many canisters as you decide to make. We say the more, the merrier!
Homemade Rose Dusting Powder Recipe
Posted By TipNut On April 1, 2008 @ 6:37 am In Beauty & Health | 4 Comments
Picture of Rose Petals - Tipnut.comIngredients:
Petals from 4 roses (medium size)
1 cup cornstarch
3 TBS baking soda
3 dried roses
Directions:
1. In a small cardboard box, layer the petals and cornstarch. Fit the cover on but don’t seal tight, you want the contents to still have a bit of air. Leave for 24 to 36 hours.
2. Sift the petals from cornstarch then add the baking soda (you may have to sift a few times to remove all the petals). Mix well then split the powder mixture into two batches. *See tip below
3. Next take the dried roses, remove the stem and leaves and add the rose heads (petals) to one half of the powder mixture. Pour into a blender and mix [1] until the dried roses are finely ground.
4. Add the fine ground powder mixture to the other half of the powder mixture, use a wooden spoon to blend the powder by hand.
5. Pour the scented powder into a decorative box or shaker jar, allow to sit for a day before using.
Tips
* If you prefer a stronger scented dusting powder, you can add another batch of fresh rose petals and allow the powder to sit another 24 hours (first sift out the first batch of rose petals).
* You can use lavender or other scented flowers instead of rose petals if you prefer.
Ideas For Using Dusting Powder
* Dust skin with a powder puff after bathing or showering
* Lightly sprinkle on bedding for a nicely scented sleep
* Use to scent lingerie drawers or closets
* Great to give as homemade gifts
Careful: You want to be sure to use organic or pesticide free roses since the dusting powder will be applied to skin.
*Edited to clarify instructions
Also See These Tips:
* Homemade Rose Petal Vinegar Recipe [2]
* Homemade Foot Powder Recipes [3]
* Homemade Rose Bath Oil [4]
Article printed from TipNut.com: http://tipnut.com
URL to article: http://tipnut.com/homemade-rose-dusting-powder-recipe/
URLs in this post:
[1] blender and mix: http://tipnut.com/use-mason-jars-with-your-blender-tip/
[2] Homemade Rose Petal Vinegar Recipe: http://tipnut.com/homemade-rose-petal-vinegar-recipe/
[3] Homemade Foot Powder Recipes: http://tipnut.com/homemade-foot-powder-recipes/
[4] Homemade Rose Bath Oil: http://tipnut.com/homemade-rose-bath-oil/
Copyright © 2008 TipNut.com. All rights reserved.
http://www.mintprintables.com/
Free printables are great time and money savers and can be a lot of fun! Print the items you want from the convenience of your home or office... no hassles, and they are always available whenever you need them.
http://vintagehouseholdtas.blogspot.com/2008/10/sewing-tutorial-fabric-flower-bowls-ive.html
Instructions for making a mini-bowl out of fabric scraps.
They are quite striking and it would be fun to make them.
http://edibleherbsandflowers.blogspot.com/
for the benefit and health of you, your family and neighborhood/community.
Monday, February 23, 2009
Tomatoes “Let ‘Em Sprawl”
Good Day Folks,
The tomato plant and all its varieties are a non-climbing vine member of the Solano (nightshade) family which fall into two categories: determinate and indeterminate.
(Photos show how to sun-dry your tomatoes - see recipe below.)
Tomatoes, like their eggplant and pepper cousins are tender perennials, meaning with frost protection in areas like the desert they will live for several years — they don’t produce during the winter, but the larger root system gives them a jump-start in the spring growing season, a benefit because while our spring growing season for tomatoes is too short for beefsteak-type tomatoes, it is sufficient for salad and cherry, pear or grape size varieties — and we get a bonus of a fall production beginning in late summer and lasting through frost.
Determinate type tends to be more bushy and compact, usually called patio-type because they do well in large containers.
Indeterminate types can reach 18 or even more feet in overall length and are the usual tomatoes planted because they are more productive over a longer growing season.
The customary plant guide for growing indeterminate types says to stake or cage them and that works everywhere except in the desert garden — in our desert gardens we let them sprawl for maximum production. Also the fruit tends to be better hidden from birds.
We garden ‘experts’ have been writing about this practice for a while now and I can tell you from first hand experience it is the absolute best way to grow tomatoes in the desert.
Here is the reason and my ‘testimonial’ — consider that in our summer the air is generally hot and dry (I know, I know — an understatement) and if you consider that fact when you stake or cage your tomato plants you are bringing them up into the hotter, drier air, away from the cooler, moister air of the soil. In addition the sprawling vines provide a canopy to the soil, retaining the moisture better and longer and therefore mulching is not generally necessary.
I have been growing an heirloom black cherry plum (really more of a grape-shape) tomato for several years — it freely re-seeds each year and we let it because of the wonderful flavor and bounty of this little gem - growing like a cluster of grapes these mahogany, rich flavored tomatoes, fruit well into the end of July if allowed to sprawl (as mentioned above, we get a second crop beginning in late summer/early fall).
Last year I wanted to put some additional plants in near one of my volunteers so I caged the plant to provide sun to the others plants — that plant was limited in growth, and gave us little fruit, while the sprawling plants in other areas of the garden gave us bushels of tomatoes — I had enough to even sun-dry some for later use.
The vines on these plants are pretty sturdy and robust and generally the small fruit does not touch the ground. If fruit does rest on the ground while ripening, just slip an unwaxed plain, white paper plate under them until ready to harvest.
Compost Tip: Toss the plate into the compost pile when you are finished with it — white untreated paper products like plates and paper towels can be composted AS LONG as there is no grease or meat products on it).
Ripening Tip: Use paper plates in the same way with any fruit such as melons, squash or cucumbers, which may rest on the ground - keeps the bugs away from them, and they don’t get damaged or rot.
Some final thoughts on growing tomatoes:
1) never water from above - tomato leaves tend to pick up soil born diseases when watered from above — also watering from above may contribute to blossom-end rot on the fruit.
2) if anyone in the household smokes — don’t let them touch your tomatoes — there are reports of tobacco-born disease transmitted to the tomato plants by smokers handling the foliage.
3) consider a light covering of bird netting over the plants to keep both the birds AND the sphinx moth off the plants. The birds are after the fruit (birds don’t usually bother the green or yellow fruiting types of tomatoes such as green zebra or yellow pear). The sphinx moth lays the eggs which hatch into the tomato hornworm. Since the sphinx moth is also one of our pollinators I would rather she go lay her eggs on some other plants - even an intentionally unprotected tomato plant - than on my primary producing areas. I discovered the bird netting/sphinx moth relief one year when we covered the plants to keep the birds off the fruit and had NO horn worm problems that year - the moth is so big she can’t get through the netting.
4) save some of the harvested, ripe fruit and allow to dry and collect seed for re-seeding where you want the plants next season.
5) sow seeds indoors in December or June for planting out 2 months later.
6) if you don’t want to or can’t use bird netting, hang metallic red Christmas balls here and there in the tomato vine BEFORE the fruit on the plant begins to color - the birds will tap the metal, and learn it isn’t edible and may leave most of the later ripe red tomatoes for you.
7) if you or a family member have a problem with the acid content of tomatoes, try growing the white or yellow varieties — they are far lower in acid than their red cousins. The yellow pear is a prolific producer of sweet tasting fruit — children love them and they are great anywhere, anytime.
Bird Tip: Although some birds have a taste for tomatoes, usually they are after the fruit for moisture. Give them a water dish keep cleaned and filled AWAY from the garden area.
One of the most loved and good for you fruits, tomatoes should and can be in everyone’s garden!
BEEFSTEAK — Fruit or Leaf?
I mentioned beefsteak tomato above — did you know there is another “beefsteak” — it is referred to in Japanese cooking as “beefsteak leaves” and the first time I heard that I said to myself ‘I don’t think so” since the nightshade leaves are poisonous. Turns out the chefs were referring to Perilla Frutescens “Shiso” another member of the huge mint family, it grows and is used much like Basil, with all parts edible. Available in a purple or green leaf color, the flavor is variously described as spicy, cinnamon and/or minty. The seeds and plants are becoming more readily available in the US. Like basil it is also a tender perennial (frost sensitive).
Check out Richters out of Canada - one of the largest herb suppliers in North America - they have an incredible selection of seeds and plants BUT, because of our opposite growing climate it is best to order seeds from them — there is a limited window in spring (May) and fall (October) where plants will survive OUR temps during transit. Their customer service is super!
http://www.richters.com/source.cgi?source=6147885.16643
http://edibleherbsandflowers.blogspot.com/
KITCHEN
The following three-tier recipe set can be used in many other ways, experiment and have some fun with the concepts — these are from my book “101+ Recipes From The Herb Lady.”
MIDNIGHT EGGS
A poached egg over mixed greens is a midnight snack idea suggested on returning from a night out. The fennel seed condiment (see third recipe) was inspiration for a snack worthy of a stellar post-performance meal, and a nice ending to the Christmas season.
3 cups mixed baby greens
3 poached eggs (see poaching tip next page)
Sliced tomatoes
Warm Herb Yogurt Sauce (see next recipe)
Place one cup of greens in the middle of plate—creating a nest. Slice tomatoes and arrange attractively around the ‘nest.’
Poach eggs (you can do this ahead of time—chill and re-warm by gently placing in hot water for 15-30 seconds). Place a poached egg in each greens nest, pour sauce over egg and serve.
Poaching Tip: If you are like me and your poached eggs are not stellar in appearance, an egg poacher is a life saver (the microwave kind work very well—just remember to put some water in each bowl and prick the egg yolk to permit steam to escape).
WARM HERB YOGURT SAUCE
1 cup of plain yogurt, gelatin-free
Squeeze of fresh lemon juice
1 tablespoon olive oil
1-2 teaspoons corn starch
1 tablespoon water
2 tablespoons of Fennel Parsley Condiment (below)
Place yogurt in a sauce pan and very, very gently warm—stirring regularly (using a double boiler may be easier). Add in lemon juice and olive oil. Mix corn starch and water together and pour slowly into warmed yogurt—stirring to desired thickness. Add condiment and stir in well.
FENNEL/PARSLEY CONDIMENT
1 teaspoon fennel seed, ground
1/2 cup fresh parsley leaves
1 tablespoon olive oil
2 tablespoons water
In a mini-processor or with mortar and pestle, mix fennel and parsley, add oil, and add enough water to make a paste. Store in refrigerator for up to 1 week. Use in following recipes.
Other Uses: As a sandwich spread with sliced chicken; make tuna salad with 1 tablespoon Fennel/Parsley Condiment, 6 oz. tuna, mayo and a bit of salt and pepper; toss with 1 cup chopped tomatoes and a bit of salt and pepper if desired; 1 tablespoon mixed into scrambled eggs.
CILANTRO LIME SODA
With limes and cilantro in season, serve this sparkling homemade soda and toast the end of the 12 days of Christmas. (Coriander/cilantro is one of the Biblical herbs.)
1 1/2 cups of fresh lime juice
1/2 cup rinsed and dried cilantro
1 1/2 cups sugar
1 cup boiling water
4 1/2 cups of sparkling water, club soda, or seltzer
Sprigs of cilantro for garnish
Add sugar to boiling water and stir until sugar is dissolved, add cilantro and let steep until cooled. Strain into lime juice. Add sparkling, chilled water, stir and serve with a sprig of cilantro in each glass.
Option: By the glass — Stir and dissolve sugar in lime juice, add cilantro and allow to sit at room temperature for 1 hour. Strain, and use chilled still, water, club soda, seltzer or sparkling water. Ratio is 1/4 cup of lime syrup to 3/4 cups of water.
ORANGE FENNEL SALAD
A sunny salad with lots of flavor and good for you (and seasonal) ingredients.
2 oranges, peeled and sectioned (make sure to catch any juice)
6 red radishes, shredded or thinly sliced
1/2 cup fennel leaf “feathers” (loose packed)
2 tablespoons almond oil
1 tablespoon cider or rice wine vinegar
Pinch of salt
Use the ‘feathery’ leaves from bulb or leaf fennel — reserve bulb for other meals. Blend oil, vinegar and salt. Gently toss with orange, radish and fennel. Serve immediately.
MARINATED TOFU
Tangerines are in season now and add a lovely sweetness to this recipe. The challenge for most folks with tofu is its blandness, but that is what is great about it, because it picks of the flavors it is cooked/mixed with. You always need a pinch of salt with tofu
1 cup cubed extra firm tofu
½ teaspoon dried savory (or 1 teaspoon fresh)
Zest of 1 tangerine (or orange)
1 tablespoon tangerine juice
1/4+ teaspoon salt to taste
Olive oil
Place cubed tofu in bowl, gently toss with zest, savory, juice and half the salt. Take a clean 12 oz. jar and pour a little olive oil in bottom. Pile mixed tofu in jar (being sure to scrape bowl juices and spices into jar), and add rest of salt to top. Cover with additional olive oil, cap tightly and turn jar to mix well. Turn several times over one hour and serve or refrigerate — will keep for approximately 4-5 days. Allow to come to room temperature before serving.
Serve over mixed greens, or on crackers or slices of apple.
TOFU TIP: Press extra liquid from extra firm tofu by placing in a bowl, covered with plastic of flat plat weighted down with a 1 lb can, then cube.
Subject: Hedgie’s Treasure Trove for March 9th
Happy Saint Patrick’s Day!
Projects and coloring pages especially for Saint Patrick’s Day.
~ Saint Patrick’s Rainbow Coloring Page
http://www.janbrett.com/saint_patricks_coloring_rainbow.htm
~ Hedgie Leprechaun Coloring Page
http://www.janbrett.com/saint_patricks_coloring.htm
~ Saint Patrick’s Day Coloring Placemat
http://www.janbrett.com/place_mats/happy_st_patricks_coloring_place_mat.htm
~ Saint Patrick’s Day Email Postcards
http://www.janbrett.com/vcards/gbrowse.php?cat_id=9
Leprechan takes a Hedgie Ride Coloring Page
~ http://www.janbrett.com/leprechaun_takes_a_hedgie_ride.htm
Bookmarks for Saint Patrick’s Day
http://www.janbrett.com/bookmarks/bookmarks_saint_patricks_day.htm
Also new this week is the Jan Brett Blog. I hope that it will be a
place where book lovers can meet and share information. ~ http://janbrettsblog.com/
It’s a pleasure to be in touch.
Sincerely,
Jan Brett
I know I missed a lot of Dela Where’s friends, but I did try.
Dela Where’s daughter is ill and in the hospital.
Freeper prayers are called for, they are powerful and important to many Freepers and never more so, than for this child and the family.
Your prayers are needed now.
granny
http://www.freerepublic.com/focus/f-news/2202469/posts
HR 875 The food police
campaign for liberty ^
Posted on Monday, March 09, 2009 7:32:17 AM by modhom
HR 875 The food police, criminalizing organic farming and the backyard gardener, and violation of the 10th amendment
This bill is sitting in committee and I am not sure when it is going to hit the floor. One thing I do know is that very few of the Representatives have read it. As usual they will vote on this based on what someone else is saying. Urge your members to read the legislation and ask for opposition to this devastating legislation. Devastating for everyday folks but great for factory farming ops like Monsanto, ADM, Sodexo and Tyson to name a few.
http://www.cnn.com/2009/US/03/09/hospital.hazmat/index.html?eref=ib_us
updated 2:22 p.m. EDT, Mon March 9, 2009
*
Acid spill forces hundreds from Denver hospital, school
* Story Highlights
* Chemical spill produces fumes at school for children with breathing difficulties
* Nearly 500 people evacuated from the school and an affiliated hospital
* At least 35 adults, kids sent to other hospitals for treatment, police say
* Police: Hydrochloric acid spilled during pool cleaning and reacted with bleach
[snippet] This is a Denver School.
The spill happened at an indoor pool of the Kunsberg School, a learning facility for children with breathing problems who cannot attend a regular school, according to school spokesman William Allstetter.
The Kunsberg School, which teaches kindergarten through eighth grade, is affiliated with the adjacent National Jewish Health, a medical facility that specializes in treating patients with breathing disorders.
A pool worker reported two 15-gallon drums of hydrochloric acid spilled into the pool during routine maintenance early Monday, according to Champagne. The acid came into contact with bleach, and the interaction created hazardous fumes that spread throughout the campus through a series of interconnected tunnels.
continued.
Longmont Chicken Permits In High Demand
City Requires Permits To Hold Chickens In Back Yards
POSTED: 6:08 pm MDT March 9, 2009
UPDATED: 6:54 pm MDT March 9, 2009
DENVER — On the first day Longmont residents could apply for a permit to keep chickens in their back yards, about a dozen people were waiting outside the front doors of the Development Services Center waiting for staffers to open up.
By 11 a.m., half of the 50 permits were already taken.
continues.
[I never heard of this fly, before. granny]
http://emergency112.blogspot.com/
2009-03-11 04:10:21 - Biological Hazard - Australia
EDIS CODE: BH-20090311-20829-AUS
Date & Time: 2009-03-11 04:10:21 [UTC]
Area: Australia, State of Western Australia, , Pilbara
!!! WARNING !!!
The name of Hazard: Horse-fly (Diptera) Invasion
Damage level: Moderate (Level 2)
Not confirmed information!
Description:
Health experts have warned that WA is facing an emerging public health risk from a species of march fly that has bitten several mine workers in the Pilbara in recent weeks, causing potentially fatal anaphylactic shock.
The allergic reactions are understood to have affected at least three workers at Rio Tinto’s Brockman 4 mine site near Tom Price, forcing them to seek treatment for breathing problems at the town’s hospital. In at least one case the worker had to be flown to Perth for treatment.
March flies, also known as horse flies, are a common pest in the South-West and have bigger than normal bodies and eyes compared with other flies. They can inflict a painful bite.
While there are 200 relatively harmless species, a smaller brown species that inhabits the Pilbara and Kimberley can cause fever, wheezing and in severe cases anaphylaxis when the saliva injected by the fly prevents the person’s blood from clotting, bringing on an allergic reaction.
Rio Tinto confirmed yesterday there had been a big increase in the number of its mine workers bitten by march flies in the past month, with three workers from Brockman 4 suffering anaphylactic reactions that resulted in them being admitted to hospital. The company had since taken measures such as the use of giant fly traps and spraying to reduce the number of march flies, and fewer people were being bitten.
Employees had also been advised to take precautions such as wearing long-sleeved clothes, glasses and gloves. A Health Department spokeswoman said there had been reports of march fly bites causing anaphylactic reactions in the Pilbara since 2006. She said it was difficult to control the numbers of the insects because of the big area involved.
Posted:2009-03-11 04:10:21 [UTC]
News from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
March 10, 2009
Release # 09-145
Firm’s Recall Hotline: (866) 533-9817
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Maytag Recalls Refrigerators Due to Fire Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product.
Name of product: Maytag(r), Jenn-Air(r), Amana(r), Admiral(r), Magic Chef(r), Performa by Maytag(r) and Crosley(r) brand refrigerators
Units: About 1.6 million
Manufacturer: Maytag Corp., of Newton, Iowa
Hazard: An electrical failure in the relay, the component that turns on the refrigerator’s compressor, can cause overheating and pose a serious fire hazard.
Incidents/Injuries: Maytag has received 41 reports of refrigerator relay ignition, including 16 reports of property damage ranging from smoke damage to extensive kitchen damage.
Description: The recall includes certain Maytag(r), Jenn-Air(r), Amana(r), Admiral(r), Magic Chef(r), Performa by Maytag(r) and Crosley(r) brand side by side and top freezer refrigerators. The affected refrigerators were manufactured in black, bisque, white and stainless steel. They have model and serial numbers printed on a label located on the top middle or left upper side of the refrigerator liner and have the following model and serial number combinations:
Type: Serial Numbers ENDING with (AND Model Numbers BEGINNING with)
Side by Side Refrigerators:
AA, AC, AE, AG, AJ, AL, AN, AP, AR,
AT, AV, AX, CA, CC, CE, CG, CJ, CL,
ZB, ZD, ZF, ZH, ZK, ZM, ZQ, ZS, ZU,
ZW, ZY, ZZ
(ARS, CS, JC, JS, MS, MZ, PS)
Top Freezer Refrigerators:
AA, AC, AE, AG, AJ, AL, AN, AP, AR,
AT, AV, AX, ZK, ZM, ZQ, ZS, ZU, ZW,
ZY, ZZ
(AT, CT, MT, PT)
Refrigerators with freezers on the bottom are not included in this recall.
Sold at: Department and appliance stores and by homebuilders nationwide from January 2001 through January 2004 for between about $350 and $1600.
Manufactured in: United States
Remedy: Consumers should immediately contact Maytag to determine if their refrigerator is included in the recall and to schedule a free in-home repair. Consumers should not return the refrigerator to the retailer where it was purchased.
Consumer Contact: For more information, contact Maytag toll-free at (866) 533-9817 anytime, or visit the firm’s Web site at www.repair.maytag.com
To see this recall on CPSC’s web site, including pictures of the recall product, please go to: http://www.cpsc.gov/cpscpub/prerel/prhtml09/09145.html
US-CERT Current Activity
New Attack Vectors for Adobe JBIG2 Vulnerability
Original release date: March 10, 2009 at 4:52 pm
Last revised: March 10, 2009 at 4:52 pm
US-CERT is aware of public reports of two new attack vectors for a
vulnerability affecting Adobe Reader and Acrobat. This vulnerability
is due to a buffer overflow condition that exists in the way Adobe
Acrobat Reader handles JBIG2 Streams.
When Adobe Reader is installed on a system, it adds an IFilter that
allows applications such as the Windows Indexing Service to index PDF
files. If the Windows Indexing Service processes a malicious PDF file
stored on the system, the vulnerability can be exploited. Exploitation
using this technique can require little to no user interaction.
In addition to adding an IFilter, the Adobe Acrobat and Reader
installation process adds a Windows Explorer Shell Extension. If
Windows Explorer displays a folder that contains a malicious PDF file,
the vulnerability can be exploited. Exploitation using this technique
also requires little to no user interaction.
US-CERT encourages users and administrators to incorporate the
following workarounds to help mitigate the risks:
* Locate and unregister the Adobe Reader IFilter using: regsvr32 /u
AcroRdIF.dll
* Locate and unregister the Adobe Acrobat IFilter using: regsvr32 /u
AcroIF.dll
* Disable Adobe Acrobat Windows Shell integration to help mitigate
the risk. This can be disabled by executing the following command:
regsvr32 /u
“%CommonProgramFiles%\Adobe\Acrobat\ActiveX\pdfshell.dll”
Additional information about the Adobe Reader and Acrobat JBIG2
vulnerability can be found in the Vulnerability Notes Database.
US-CERT will provide additional information as it becomes available.
Relevant Url(s):
http://www.kb.cert.org/vuls/id/905281