➡I accidentally bought Balut eggs: 2 live ducks! Now a Chat Thread!

No..well kinda... Let me go back and reread... I got lost again.


But before I go back I can say that I believe keeping the humidity level close to 30% no matter if you have to add water or not is best.
having said that I do not hatch duck eggs regularly but I see no reason why they wouldn't be any different from a chicken or a quail egg.
Here are some pages from Story's guide to Raising Ducks:
 

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Here are some pages from Story's guide to Raising Ducks:
I’m gonna try this again. Somehow I missed chunks of a couple pages, so here we go again...

BTW, this is an excellent book by Americas most recognized waterfowl expert Dave Holderread. Well worth the money if you want to do your best for your duckies! 🥰
 

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I'm going to drop out.. for a semester.
Sent you a message... :hugs
@Kiki did you see my comments about getting duck eggs in 10 day?

Can I dry hatch ducks?
My experience with hatching duck eggs is that 25 to 30% humidity is best. I boosted humidity with damp sponges in the hatcher since hatch can take up to 48 hours after internal pip. I also drilled a tiny hole in the bubble end of each egg to help insure the duckling got plenty of air during the long hatch.
Are store bought pickled beets cooked?
If I buy fresh raw beets how do I turn them into pickled beets?

Or what do I do with them... The fresh raw ones... Can I eat them raw or do I have to cook them?
Raw you can slice thin and eat like raw carrots in dip. You can also slice very thin and cook like potatoe chips.

Easiest way to peel them if you are cooking them is to boil until the skin slips off the beet. Then dice for Harvard beets or slice for pickled.
Here is my recipe for pickled beets....I make them by the quart jars instead of pints, but this is the smaller batch... But my kids love these and anyone I have gifted hint for more.

Pickled Beets
3 pounds small (2" diameter) whole beets washed and trim root to 1 inch and leave 1 inch of the top
2 cups white vinegar
1 cup water
1/2 c sugar
1 tsp each: ground allspice, ground cinnamon
1/2 tsp dry ground orange peel
2 shake of ground clove
2 shakes of ground nutmeg
Whole cloves for the pint jars

1. Place prepared beets in a 4 to 6 quart Dutch oven or kettle and add water to cover. Bring to boiling point then reduce heat and simmer uncovered until tender (about 25 minutes). Drain and discard boiling water. Cool beets slightly trim off roots and stems and slip off the skins.
2. Rinse kettle and add the vinegar, water, sugar and spices. Heat to boiling and then simmer5 minutes.
3. Pack beets in hot clean pint jars leaving 1/2 inch headspace. Slice them as you fill the jars...1/4 inch thick. Add three whole cloves per jar. Carefully add the boiling pickling liquid making sure the spices are stirred and get in to each jar.
4 wipe jar rims and adjust lids. Process in a boiling water canner for 30 minutes. Remove jars from the canner; cool on racks. Makes 3 pints.

1/2 bushel beets yields 13.5 quarts...use 12.5 c vinegar, 6 c water and 6 times the spices.
 
I’m gonna try this again. Somehow I missed chunks of a couple pages, so here we go again...

BTW, this is an excellent book by Americas most recognized waterfowl expert Dave Holderread. Well worth the money if you want to do your best for your duckies! 🥰
Sigh.... they don’t turn out in order when you click on the first picture and I’m not sure why. They’re all here but it’s gonna be challenging getting a couple of them in order.
 

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