Granny's gone and done it again

Water glassing is a way to preserve whole eggs for long-term storage using water and pickling lime. I only had eight fresh, clean unwashed eggs to start with today. You use 2 Tbsp (one oz.) lime per qt of water. I used rainwater from last week's storm. And put them in a 2-gallon crock, and covered them with a plate. Put them on a shelf in the basement. They're supposed to be good for about a year, but I just want eggs this winter.

Cherry, salt won't work. Has to be lime, and the right kind. And you have to wear gloves and be careful!

Edit, sorry, it was Berry that asked about the sodium vs lme.
 
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Have a tenative appointment for the 2 heifers for health check and vet cert for the 24. NOW if the "lady" can just mail the fricking deposit check instead of trying to convince me to set up some sort of on-line payment acceptance thing.

according to her I would get my money faster/sooner, Well if she had just mailed the check last week I would ALREADY have it.
 
I ordered my next batch of chicks today, will get them end of the month, but I messed up my order! Meant to order EE and Dom pullets, which I did, and BO cockerels. Ordered Dom cockerels by accident! Oh well,they'll eat, as MIL used to say! :lau
I've read from several people that Wyandotte's are very tasty.

Oh, and I also started a batch of water glassed eggs!
:confused:You got some 'spaining to do!
 

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