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Nasal Saline Spray “Juice”
1 tsp sea, canning or kosher salt
1 tsp baking soda
1 tsp local raw honey
1 cup room temp water

Stir together. Fill nasal spray bottle and put the rest in the fridge. I prefer the misting kind. You can warm the water, but do not get it over 100°, or you will kill the honey. This is the strong version. The additives to the water can be cut in half or down to a 1/4 tsp. The addition of baking soda and honey makes it healing and other good stuff. (It is after 1am and I am getting too sleepy to think straight and use “big” words... laughing))

I canned up 3 months of my dog’s homemade food a few days ago. Canning anything with meat or oils, making sure there is nothing on the rims to mess up the seal is not always a sure thing.

A brain-cell kicked in. Vinegar is great on grease and oils. I put some vinegar in a small dish. After filling the first batch of jars, I dipped a paper towel in the vinegar and wiped down the rims well. I then rewiped them with a water-dampened paper towel, added the lid, and so forth.

I popped the first can last night. Perfect. Making sure to not fill over 1” from the top, or under-fill helps too. Sometimes, when pressure canning meats, the water would have some oil to it when I opened the canner, though all seals were good. This time, none. Whether it makes a true difference or not, I liked how well the vinegar cleaned up the little bits that always seem to splash up on the rims when filling the jars.