Question about JAR Applications Android Apps

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Where can i buy different colored corked jars online?

4 ounce to 20 ounce size

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Where can I buy film for this camera and what kind of film?


The Kodak Star 435 uses standard 35mm film, also known as size 135. 35mm film is available in a variety of lengths: 12-, 20-, 24, and 36-exposure. You can get 35mm film for black-and-white prints, color prints, and color slides at any decent camera store. Many supermarkets and drugstores also carry 35mm film, though not as wide a selection. And, of course, you can buy film online.

Jan 23, 2015 | Kodak Cameras

Tip

Don't throw that cork away


Next time you open a bottle of wine, don't toss the cork in the trash. Put the cork away for further use. With a sharp knife or a razor slice a few pieces off and glue the to bottom of lamps, ceramic cookie jars and the like to prevent scratches on furniture. The synthetic corks also add some protection against sliding.

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1 Answer

Where can I purchase 4 oz, 6 oz and 8 oz clear glass jars with cork closures for bath salts?


http://www.uline.com/Product/AdvSearchResult.aspx?keywords=4+oz+glass+bottles&pricode=WZ500&AdKeyword=4%20oz%20glass%20bottles&AdMatchtype=p&gclid=CPGq_5L5jcMCFWgF7AodM0cAxQ&gclsrc=aw.ds Uline

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What colors are in the Radici USA Bella Discs Navy/Pearl Rug?


The colors are a deep navy which is almost black, an almost charcoal grey, and pearl that is darker than "off white." You can see it in this picture

Feb 16, 2014 | Home

1 Answer

What size is 3 ounces of thin cut ribeye steak


the size is 3 ounces. size depends on thickness shape density. that's why they measure by ounces its the only way to measure the size. its like 4 or 5 mouth fulls. very small portion. most steaks are at least 8 ounces

Mar 16, 2013 | Cars & Trucks

1 Answer

Which is better buy for ham slices, 32 ounces for $19.84 or 28 ounces for $16.80?


$19.84 / 32 ounce = 0.62 per ounce

$16.80 / 28 ounce = 0.60 per ounce

Purchasing the 28 ounce size is slightly cheaper and would be the better buy.

Feb 03, 2011 | BIC Wite Out Quick Dry Correction Fluid...

1 Answer

How to make marmalade


Prep Time:45 minInactive Prep Time:24 hr 0 minCook Time:1 hr 0 min Level:Intermediate Serves:10 (8-ounce) jars Ingredients
  • 1 3/4 pounds oranges, 4 to 5 medium
  • 1 lemon, zest finely grated and juiced
  • 6 cups water
  • 3 pounds plus 12 ounces sugar
  • Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot
Directions Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandolin, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.


While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid.


Place a ring on each jar and tighten.


Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Sep 25, 2010 | i-mate JAM Pocket PC

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