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Hummingbird food is very easy to make, and actually a lot like simple syrup, the cocktail sweetener. All you really need is four parts water, one part sugar and a hummingbird feeder to put it in ...
Bees only visit feeders where the sugar water is easy to reach—especially if it's leaking or spilled on the outside. Even a very slow leak can make the feeders dirtier inside and out. Bees often ...
He suggests cleaning with soap and water, then soaking in a 10% bleach solution for 10 minutes followed by a thorough rinsing. ... Melt 1 1/2 cups shortening and 3/4 cup nut butter and mix with ...
Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker . A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 ...
Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...
A hummingbird feeder with red nectar. Hummingbird feeders, rather than dispensing seed, supply liquid nourishment to hummingbirds in the form of a sugar solution. The solution is normally 4 parts water to 1 part white sugar. Only pure refined white cane or beet sugar should be used, according to experts: [3] [4] [5] [6]
Traplining hummingbirds will move from source to source, obtaining nectar from each. Over time, one hummingbird will be the primary visitor to a particular source. [7] In the case of bumblebees, when competitors are removed, there is an influx to the removal area and less time is spent traplining over long distances.
In fruit canning, sodium bisulfite is used to prevent browning (caused by oxidation) and to kill microbes. The sulfur dioxide released by these salts kills yeasts, fungi, and bacteria in the grape juice before fermentation. Once the levels of sulfur dioxide have subsided (about 24 hours), fresh yeast is added for fermentation.
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