Interesting, Mark! I just made half a gallon of good ole Tennessee chow-chow. Somebody at work gave me some banana peppers and, I had a bunch of green tomatoes. I eat some of it every day. Gut health is everything! I'm going to watch a bunch of your videos. They all look interesting.
It seems your Channel needs a little something to get it started. I have some ideas, but, I need to work through it. I saw something I did that, changed/refined might work! And I have some other ideas I know would help based on that trigger. . Is your D.....m@Protonmail.com email address a good working email? I have some ideas, but, I need to send you some screen captures of your channel. If you want to look at some of my videos, let me point you to 3 videos, and give you some stats and info to review while looking at them.. Keep an eye on the view count as you watch them. See if you can see any correlation to the view count. I have never made a thumbnail, don't think much about the titles, have only edited a few videos here and there. You might see one with a splash screen, if so, I had to assemble to post them, so, edited them a bit. But, let me give you some info on the 3 highest count videos and why, so, when you see them, you have some background/Guesses as to why. --- Title: Quick/Easy/Safe: Use Existing Plugin/Breaker for Generator hook up to your house Panel box. 474,847 Views 11 Min Video If it matters, 78.3%/2.3k Likes.. 1,228 Comments This one started off with the Safety Police Attacking me. I used a Suicide Cord. But, anyone with common sense can do this safely.. I had a few Thank you and one or two Safety police at the beginning. I responded to any questions and really responded to the Safety police. That turned into multiple attacks daily, and, I addressed each and every comment and debunked each and every one, only to prove, if you have common sense, it works great. So, lots of comment activity.. I did not put Harbor Freight in the comments or title to keep from getting hits based on just that. I know it would have gotten more. But, after 10 to 14 days, lots more views per day. You choose. Google finally hear me say "Harbor Freight" 4 to 5 times, or, the comment activity increased the pushing of the video.. It lasted for 2-3 months, then tapered off. I think because, YT found another good Generator Plugin video to promote and I fell off of the list. NOTE: There were 5-6 users other than myself who were responding to the Safety Police comments, so, a good bit of user to user interaction also.. --- Title: Wrong Restaurant - Gun Control Funny Video 234,132 Likes 98.3%/5.4k, 574 Comments. 1:13 Min Video. Posted, and sat there doing nothing for a long time. The guy passed away,. Old Movie star, and, the video views it got were over about a 1 month period. I think searches due to his death. Not sure how many views after that. I have not looked closely at the analytics. So, percentage of likes, likely not a big deal. Another note. Most were viewer comments, and no real reason to reply to them, so, much less total "INTERACTION"(Creator/Viewer - questions/answers). I maybe posted 5-10 comments to viewers vs 4-500 comments. Much less user/user interactions. I consider it typical for most videos. So, although good comments, I don't think it is required by a Poster to interact with the viewers to get views.. NOTE: I did ask in the comments area, why the sudden views after sitting 2 years with little to none.. I got several replies. All very similar... Popped up on my screen, I was searching guns, Gun Control and it popped up.. Some,, I recently did some research, and it just popped up based on Previous searches.. So, again, it appears like a random selection based on some gain of popularity on a particular search term "Lee forgot his last name) when he passed. But, not all were searching for his name. Just the related Topic. ---- Title: $30 (2" x 72") Belt Grinder Home Made, No Special Tools Required. 229K views, 93%/1.5k Likes, 229k comments 21:48 Minutes. This size/style of Belt grinder was popular back then. Blacksmithing/Bladesmithing/Hammer Inns were getting more popular. The grinders were $4,000 average cost new. DIY was popular. I was the first one to figure out that Skate board wheels would work ($30 vs $200) and the Drive wheel (scrap wood vs $150). Lots of Positive Comments.. Brilliant, Excellent, Great Job, Fantastic, Impressed, Keep it up, Thanks for the video, Beautiful, Love the video, I answered a lot of questions, very little user to use comments.. Channel Statistics: Joined 09/21/2012 (11 years randomly posting non-professional Videos) 3.75k Subscribers now. 190 videos 2,159,90 views total.. Summary: Title: Quick/Easy/Safe: Use Existing Plugin/Breaker for Generator hook up to your house Panel box. 474,847 Views 78.3%/2.3k Likes.. 1,228 Comments 11 Min Video --------- Title: Wrong Restaurant - Gun Control Funny Video 234,132 views 98.3%/5.4k, Likes 574 Comments. 1:13 Min Video. --------- Title: $30 (2" x 72") Belt Grinder Home Made, No Special Tools Required. 229,000K views, 93%/1.5k Likes, 229k comments 21:48 Minutes. So, if you compare, It's not the Like %, although, they will have "Some" relevancy maybe betting it started. It's not the Number of Comments, although key words in the comments could be a deciding factor and probably is. Length of video is Irrelevant. I have just scanned the analytics, but, not studied them. I don't feel confident to say much, because, I have not looked at it much, and may say something that is not correct. But, if selecting Audience and "Since uploaded(Lifetime) tells you the total number of subscribers gained/lost from that particular video, I gained 1,607 Subscribers from these 3 Videos. So, I'll go back up and add this number without an explanation, because, I am not sure if that is what that means.. OK.. Yes, that makes "Some" sense. Not sure why someone would subscribe to a channel because I had the Diner Video up, but, Considering 264 did out of 1607 Subscribers, or 264 Unusual Subscribers, vs 1343 I feel I earned, this is a pretty decent percentage of users. At least that is some food for thought.
Missed your comment.. Yes. Born in Florida, but, been here in Western NC since 2005. I told my Louisiana friends I was moving North.. When I got here,, Bro, you are still in the South.. Ha..Ha.. Nice up here.
big error here.. about peeled of garlic a long time ago a Neighbor had a Big garlic peeler rig. Had Did hundreds pounds a day. I sold it . but it didnt sell. in those days. We was ahead of our time. you can Buy that 1/2 gallon peeld garlic a Restaurant depot Or any where no.? sysco or bennykeith would have it..
@@MarkThomas123 ... i crush (break)(not pulverize) the garlic to remove the skin but get much if not all. broken garlic results question. is better the whole uncracked unbroken garlic clove or is it equal the two different conditions .. also (i thinking a puree) and one more pickle with the skin and all. (i dont think that last one any good..) i have some(1/2 cup) pickled. parsley.. is called chutney or pesto. we could say just say puree..
Pickled. The p word is ok is good. Just the pickled quek has stolen that word ( and almost rightfully so) (maybe) Fermenting has been Hyjacked by white vinegar. Cheats
Looks like you’re doing really good I’ve only got one thing the water you’re drinking Aquafina got a lot of fluoride in it anything from Pepsi or Coke has a ton of fluoride stay away from the fluoride I know it’s not has nothing to do with the fermentation
Agreed.. I have a coke/water machine, and a lot of people leave the bottles on the tables, etc.. I dump them, rinse them, leave them in the sun to dry, and I have a bag of them that I use to put my well water in and take with me.. We all have wells up here. I had a 2 liter bottle of coke in my outside fridge for 2 years. Finally gave it away. I bought it for guests coming to dinner.. I have not drank any cokes, etc, in years.. I do get a glass of Sweet Tea when eating out every now and then.. Maybe 2-3 times a year.. Stay away from the White Sugar. Cane Sugar is fine(Natural brown Cane Sugar) Not Brown Sugar.. I killed a bunch of kombucha starters late one night, tired, not paying attention.. Could not figure it out. Went back, traced my steps,, I had taken my cane sugar to Moms, and I had a bit of white sugar left I had made wine with... Killed every one of the Kombucha starters I made that night.. 10 of them.. Needless to say, no more white sugar around.. Thanks.. Cheers!
@@MarkThomas123 .. why no brown sugar.. what about molasses. can i add to any of my (pickles pickling) ferment albeit sauerkraut (cabbage) carrot onion and etc. ? i have done it a little see no difference. what about use a.c.v. i make my fermies pickle with store bought sauerkraut juice. that water i think is and can be called vinegar the word vinegar is from the word vine (aka wine) agria latin for sour. so there are three word s i want in my ferment talk. aka your Thomas'book of pickles. 1 pickles = any ferment 2 vinegar= the water(aka juice) it is not either 3 the third i forgot. so does the vinegar get a boost of ferment from the added sugar.. you should try chayote it gets cheap around my way.. pretty sure not so by yours. get your friends to grow it..
@@aggabus Yes.. Chayote here is called Merliton. Yes. Not cheap at all here.. When I was in Louisiana, we would stuff and bake them with a rice/tomato/ground meat mixture.. Very good.. Since I have been in North Carolina, I have not seen them.. Maybe at Walmart once or twice, but, I passed on them.. I will add that to my list of "To Grow", when I get some property to grow things.. Cane Sugar: Molasses and Raw Cane Sugar(which is usually light brown), then, Sugar is Bleached to become White, then, Molasses is added back to make "Brown Sugar", not the same as "Raw Cane Sugar that is light Brown".. Doesn't have to be Organic,, just Raw Cane Sugar.. The Residual Bleach in White Sugar will kill the Microbes you need for Fermenting. I would imagine that Brown Sugar(molasses added back to white), would still contain the Residual Bleach... I make a lot of starters of Kombucha for Friends, etc... I have made lots of them... I made 10 pint jars one night out of my "SCOBY Hotel", which is a Super Strong(Vinegar tasting for sure) Jar where the strong stuff is kept, and, Scobies are allowed to collect.. Not sure why.. I have never had to use any SCOBIES from there. They always do fine making new ones.. Take your Excess Scobies, run them through a food processor and add some when potting or planting your plants.. Grind them up, mix with Fruits and smooth it out and dry it under low heat and have a healthy Bacteria snack.. Fruit Wraps or Fruit Leather.. I started and killed all 10 of the Kombucha Starters by using White Sugar in them... Late Night, doing too many things at one time. Traced my steps, looked for the Cane Sugar and, Remembered taking it to my Moms and forgot it.. Had white sugar for making Wine.. (Threw out all of the white Sugar that day)... Bad Stuff. Fermenting is all about adding Bacteria to get it started.. Kombucha or Kefir is a good way to do that. I am not exactly sure what Pickling Salts have in them, but, must have bacteria in there somewhere.. Start some with Pickling salts, and some with Kombucha and see the difference.. WOW!! Remember.. Nothing from the Store is Good.. FDA Approval makes sure of that.. Sauerkraut from the store is good as it starts.. It is Fermented, but, before it goes on the store shelf, the bacteria are killed. So, flavor is all you get out of store bought.. Could possibly have some residual bacteria, but, not much.. I have never seen any growing in a store bought jar. Same with Honey.. Great Stuff, until the FDA process of "Micro Filtering", and then Pasteurizing(Heating hot enough to kill any beneficial Microbes). All you are left with is Sweet.. Your Gut is very, very, very important to have the Proper Microbiome or Gut Flora.. That is what this is all about. Keep your Gut happy, and life is good.. A bad Gut will not properly break down the foods we eat and make the Vitamins/Minerals/Amino Acids, etc, "Bio-Available", so they can be Absorbed.. You should look into "Home Made Kombucha"(Fermented Sweet Tea), and Milk Kefir(Fermented Milk).. They are both great for maintaining a healthy gut, plus fermented Veggies, etc.. I have videos on both. Kombucha=Starter Liquid(strong like Vinegar=Aged Kombucha past normal drinking age Plus a Scoby to get it started).. Milk Kefir is Milk from the Cow or Store (Not Homo Milk if possible=Fats are not Natural any more = Don't separate or float to the top,, Plus Milk Kefir Grains which are the Bacteria Culture that actually looks like Cottage Cheese, but, is more tough than a cottage cheese grain.. Maybe you grow food? You should look into KNF and JADAM Methods of Farming.. KNF=Korean Natural Farming, and JADAM is another Method.. A Father named Mr Cho, and his Son also a Cho who have been trying to educate the world in the "Old Methods of Farming".. Food Crisis Coming to the World Soon. Important to be ready to Farm for Food. Fertilizers have jumped in price some 400 and 700% lately.. The KNF and JADAM methods teach you to use Natural Farming Inputs and make your own Fertilizers and Pesticides and Herbicides. Before the price hikes, to Fertilize, etc, 1 Acre of land was about $1,000USD.. The JADAM Method $100/Acre. The KNF even less than that.. Mixing or using the two methods is very beneficial. It too is all about Microbes and the Balance between Bacteria and Fugi. Using things that grow around the farm to ferment and put back into the soil.. Nature Knows Best is the Though Process.. Growing the same Crop Every year in the same soil.. Good or Bad? Crop Rotation to solve that problem? Where in Nature does Crop Rotation Exist? In an Old Growth Pine Forest? No. In and old growth Hardwood Forest? No.. On a Prairie? No! When does Nature Fertilize itself? Spring or Fall? Every year, Hardwood Forests drop their leaves and limbs.. Are they not full of what that tree needed to survive? Pine Forests do the same, but, more through the year and then, again in the fall.. Fungi create an Base/Alkaline Environment, Bacteria create an Acidic environment. A perfect balance of both = Neutral PH.. This is how the Soil is balanced. Conventional Agriculture (Fertilizers, Pesticides, Herbicides), Kill the Natural Microbial activity in the soil, making you "Corporation Dependent" on THEIR Soil Inputs.. The more you use, the more you need from them. It destroys the Soil. Look up "The Soil Food Web" and one of the great Speakers on the Subject is Dr. Elaine Ingham. Start off learning about the Soil Food Web First to get the basic Concept. KNF Farming next to learn the Old Style Simple Techniques, then, JADAM to choose which works best for you.. Use the simple techniques in KNF to test and see the differences, then, move forward. Good Luck! I think you are from Mexico? I purchased a Course to learn Spanish, but, have not had time yet to focus on it or get started, but, see it is not that difficult. Hoping to get out of the business I am in now, and move into some other things.. Was hoping it went well, and, was going to Source things out of Mexico if it all works.. Cheers!!
what thinketh thee of acv apple vinegar.. i took a load of apples from NC to FL. in jan. i think apple vin is ok maybe water it down like 2 v to 1w .. also if that brew is getting stronger. i could add 200% water 2w to 1 broth.
Yea.. When Mom and I work, we do lots at one time. I will try to do that better.. We just make lots of mixes. Our Favorite is the Sliced Carrots and Cauliflower.. Add it to Salads, sandwiches, etc.
@@MarkThomas123 .. I just got chayote.. You know it. Is Mex is squash they grow it on trellis is vine Is smooth skin (but there is the hairy one (Probably more nutricional ) seed soft. Very edible (Poison dont know) They say is mexican Liker (mexican food but i say no)nonsense I say it is (very gringo food) we just dont know it yet . i can aquire tons per week (Maybe 2) for free. At the market You know one bad apple spoils. Well same with this. So i take and trim albeit so slight a blemish. I been around so called mexican food Long time. This squash is fairly new to me Been tryin figure how to get it americanized (Excuse the wannabe pun) It has very little taste. She pickles nicely Maybe like a cuke.. I just found your vid. I cant tell how i like. i like it your vid I a rookie (fermer piklr) I think i overdosed on only 2 videos . you put so much in..your video is loaded.. They say the word production value. These youngsters are good aye.. They have help..no? It pickles well Is stiff like apple.. A little less..
Thomas ((3 Sesame. To me they call it Creme or butter. Or tahini, seed Ground whole . Could use other oily seed like flax or something , sesame maybe best Sesame. That is one in my 10 seed porridge any bean will not work,, yike I never tried it I must retry to do a separate bean beer chick so hard to grind I afraid to break grinder lentil to green ish like bean need soak before grind I don't use legume can do separately mix later. But I just well it doesn't fit. I try ferment sprouted chick but they didn't sprout split green pea or lentil well I not into that thanks. To failing chick.. I stay with the seed about 10 of them,, Ferment (beer porridge) well ok anyway in your word humus (i think ) you smartly include black bean. Maybe try butter in your hummus. Some big producers put hummus (Original chick pea sesame) into (hpp (high pressure pasturize Buy you are fermenting Is that correct ? Go one next step Say i. Dry that mess that hummer into a cake In a cake mold. That is my Endeavor is more of a wish. Because of so little progress. But you have reinvented that hummus word. You know the word mess like mess kit Like porridge like the old word sop. (Not soup but close That hummus is not english. They have a humm word which is an answer to a salute like hi how are you they say like humm-delala. Maybe it means fine ok thanks. It is like mess or porridge. But fermented Ok again i go ..sorry Your (ingenious) "hummus" is fermented yes?...
@@aggabus Yes.. Hummus is Fermented. We make different kinds.. Chick Pea, Red Bean, Black Bean, etc.. We also can put Squash or Potato in as a filler to make more, etc. Yes. It could be dried into a cake, rather than spread it.. We do this after fasting, so, we use Romaine lettuce leaves, Sprouts, Fermented Veggie mix, etc also on the leaves. It is to build up our Gut Microbiome after a fast.
In the México.I used to do avocado(several year) In jar never thought To fermi . quite the opposite. She get fuzzy people say(ladies)(even) taste Like battery acid. Me think how you know that taste. Well you know right . taste with your nose. A pungent battery penetrate to the tounge ..aye? Yepp Avo is alkaline not acid When. She turn. That lovely smooth Butrerfly she sting like a bee. So to fermy avo i say no. She would suck up that vineg like a spongue .. I need to drop some in my (And i did) (( in the spa nish word curtido you see the Word culture curd curt cult Curttle Lose the ending I look for a new word And yeah that is the third word.. [(The third of the three)] juice)) well i did but wait not long enough. But did see some discolor (but by mismanage)(not submerge) Anyway she dont pick Ok there is you word Curtle curtment Fercurt. No sorry I bet on the p word Picurt. No sorry Pickle stays.she wins. I hope not to bore or annoy.. Thanks for your fine efforts. I think you said this you favorite. Do you sell. ? There is a good chance We (my friend does a pepper sauce)(but with white vineg (boo to whit vin) help in . production I met Carolina driver Hauls (why t vin agria) White vinegar By the tanker..
My family likes Avacados.. Good for you. Getting expensive here.. I am going to try to grow some here in North Carolina.. Might work.. No. I tried to buy/sell Florida Citrus one winter.. I am going to be dealing with Metals.. Designing and producing Industrial type furniture. If it does well, I would contract someone else to build it, after I design it. Going to get into Selling Warehouses also. Figured the two might work together well. Laborers are hard to find here now. I have been thinking. My next business, not requiring any, but, nice if I have 2 or 3 dependable.
I am going to all remove this .. I must rewrite .. firstly.. i have a big question.. like you i reuse the juice the brine(is neither) the what i call the vinegar.. your kam bucha has that (hard) mold.(with acronym name) Side note we get a very hard mold here in south texas as large as a garbage can.. it grows in the pastures i avoid mold. I have hit it with a lawn mower it thought I hit a rock . That mold looks hard Oh no I just erased a whole sentence.. Back to the matter here . is it me. well it should.. oh i have added a.c.v. molasses salt lemon(i keep it and grapefruit peel) lemon juice also olive water and pickle juice. also water ..i just added water like 10% because my brew to low. so i gave i slight shake. to bring up what it think is called the mother it be 3/8 inch deep. i think it good. so i just brewd up about 30 chaoyte but my broth is low.. i lose some (spills mostly consume.. ok sorry.. you may tire.. 1 is this safe 2 is getting stronger oh and i just open a jar of a 28 oz libbys (which i need puncture lid most always . it tasted almost sweet to mine.. well i may have answered number 2.. what you think. but moreover number one..1 safe. i also make a ten seed porridge pickled placing pumpkin portendingly profitable (touteagram telling tale to test try thinker
@@aggabus I am having a little trouble understanding.. The Hard Mould.. It is called SCOBY. Stands for Symbiotic Culture of Bacteria and Yeast... (Symbiotic Culture Means,,, The two Bacteria/Yeast are living together... The Culture is simply talking about Growth, or A Growth... So, A Hard Assembly of Bacteria and Yeast in One... Mold is a Fungi or Fugus, but, a Single Cell Fugus is also called a Yeast.. So, it does get a little Confusing.. Fungi or Fungus is usually associated with lets just say "Mushrooms" to make it easy, but, it is associated with the type of Multi Cellular Filaments called Hyphae. So, lets just think, things that make Mushrooms basically.. Some are good to eat and some are not..Easy way to explain.. Generally, White Fungus/Molds are good (penicillin etc).. Black is usually just older versions of good mold.. Green, Purple, Red are colors of the bad ones.. When fermenting, it is Ok to have some Multi cellular Yeasts/Fungi/Fungus of Black/White/Gray, etc.. I just use a spoon and scrape it out and throw it away and eat the rest.. It has never bothered me.. Remember.. Our own bodies are made from up to 60 Trillion Bacteria/Yeasts/Molds/Fungus and even Viruses.. Same as in our Soils. Plants, if they are healthy can live in the presence of All, and be healthy. In fact, these Micro organisms, mostly Bacteria and Fungi are actually what break down the soil to make the minerals available to the plants.. So, Colors other than Black/White/Gray, are not bad, but, Red/blue/Green, you do not want to consume amounts of it.. I hope that helps.. Vinegar... Anything sweet that Ferments will eventually turn into some form of Vinegar as it consumes the Sugar.. The longer it sits, the stronger it will become... Pineapple Makes a very mild vinegar by itself.. Apples makes much stronger vinegar. I really do not understand why.. I have not made enough types to know.. It could be the PH of the starting material or Liquid most likely.. Wine, if left to ferment will turn into Vinegar,, IF, there was not too much Sugar to start with... When Making wine,, two things kill the Yeast.. (Notice, I said only yeast, but, not bacteria).. Yeast basically Eat Sugar, Piss Alcohol and Fart Carbon Dioxide.. They will run out of food and slowly die.. Or, they will create so much alcohol from lots more sugar (Sweet Wine Starting), They will die of Alcohol poisoning. So, making Vinegar can be done, just with the Pineapple Juice and Pulp, or just with the Apple Juice and Pulp... But, better if we add a little Vinegar First (To add the Bacteria we want first, so, it is the first to start living and the "Resident" bacteria, or the most popular, which is the best way to guarantee a good end product.. We give it what we want it to have, to produce what we want to produce.. Bread yeast works well for wine, but, not as great for vinegar, but, it will slowly turn into vinegar with a little sugar left... The Kombucha is left with a Rag/Sock/T-shirt or simple Coffee Filter to Breathe and live.. Over time, if it is not used, it will evaporate some broth/liquid and be low in volume.. I usually make up some Liquid and Sugar and "Feed" it.. If it were Kombucha(Fermented Tea), I would add some Sweet Tea to it.. If it were the Jicama, I would add some juice from another jar of Jicama, or, something else fermented that had a similar taste, or, maybe just some Diluted or full strength Vinegar.. When you start the Ferment, there are wet Jicama parts, and you fill the jar, so it is diluted anyway.. Everything is added, thinking,, what was it like when I started, or, if I want it stronger, Add straight vinegar, or, add some sugar and water mix.. Make sense?? The Mother is dead and some living yeasts and bacteria.. There are Billions in the liquid above.. It is not necessary to "Shake it Up".. They will produce many more, if the environment is good for life.. About once a month, I pour the Kombucha out of my 2 gallon jug, into another jug, and, I pour the last bit (Mother) into the drain, or out into the garden, grass, etc... I wash the jar, rinse the SCOBY with Cold water, and Fill the 2 gallon jar with one gallon of the old Kombucha(culture of Bacterial and Yeasts), then, add one gallon of fresh Tea(brewed with 1/2 Black and 1/2 Green Tea bags) and 1 Cup of Sugar, and pour it into the jar also.. So, old Kombucha with bacteria/yeast and new fresh sweet tea.. About 5 days, and it is ready to do that again.. 1 gallon to drink, 1 gallon left in the jar to get it started again.. Libbys is a company that puts lots of goods into cans.. Not sure what was in the can.. But, same as above.. Too sweet, let it work with the bacteria and it will eat the sugar. Too many words I do not understand about the Pumpkin.. But, it would be similar to watermellon skins or rinds, and, they will pickle nicely.. I have not done any Pumpkin. Long Comment.. Let me see if it will post.
Interesting, Mark! I just made half a gallon of good ole Tennessee chow-chow. Somebody at work gave me some banana peppers and, I had a bunch of green tomatoes. I eat some of it every day. Gut health is everything! I'm going to watch a bunch of your videos. They all look interesting.
It seems your Channel needs a little something to get it started. I have some ideas, but, I need to work through it. I saw something I did that, changed/refined might work! And I have some other ideas I know would help based on that trigger. .
Is your D.....m@Protonmail.com email address a good working email? I have some ideas, but, I need to send you some screen captures of your channel. If you want to look at some of my videos, let me point you to 3 videos, and give you some stats and info to review while looking at them..
Keep an eye on the view count as you watch them.
See if you can see any correlation to the view count. I have never made a thumbnail, don't think much about the titles, have only edited a few videos here and there. You might see one with a splash screen, if so, I had to assemble to post them, so, edited them a bit.
But, let me give you some info on the 3 highest count videos and why, so, when you see them, you have some background/Guesses as to why.
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Title: Quick/Easy/Safe: Use Existing Plugin/Breaker for Generator hook up to your house Panel box. 474,847 Views 11 Min Video
If it matters, 78.3%/2.3k Likes.. 1,228 Comments
This one started off with the Safety Police Attacking me. I used a Suicide Cord. But, anyone with common sense can do this safely.. I had a few Thank you and one or two Safety police at the beginning. I responded to any questions and really responded to the Safety police.
That turned into multiple attacks daily, and, I addressed each and every comment and debunked each and every one, only to prove, if you have common sense, it works great. So, lots of comment activity.. I did not put Harbor Freight in the comments or title to keep from getting hits based on just that. I know it would have gotten more. But, after 10 to 14 days, lots more views per day. You choose. Google finally hear me say "Harbor Freight" 4 to 5 times, or, the comment activity increased the pushing of the video..
It lasted for 2-3 months, then tapered off. I think because, YT found another good Generator Plugin video to promote and I fell off of the list.
NOTE: There were 5-6 users other than myself who were responding to the Safety Police comments, so, a good bit of user to user interaction also..
---
Title: Wrong Restaurant - Gun Control Funny Video 234,132 Likes 98.3%/5.4k, 574 Comments. 1:13 Min Video.
Posted, and sat there doing nothing for a long time. The guy passed away,. Old Movie star, and, the video views it got were over about a 1 month period. I think searches due to his death. Not sure how many views after that. I have not looked closely at the analytics. So, percentage of likes, likely not a big deal.
Another note. Most were viewer comments, and no real reason to reply to them, so, much less total "INTERACTION"(Creator/Viewer - questions/answers). I maybe posted 5-10 comments to viewers vs 4-500 comments.
Much less user/user interactions. I consider it typical for most videos.
So, although good comments, I don't think it is required by a Poster to interact with the viewers to get views..
NOTE: I did ask in the comments area, why the sudden views after sitting 2 years with little to none.. I got several replies. All very similar... Popped up on my screen, I was searching guns, Gun Control and it popped up.. Some,, I recently did some research, and it just popped up based on Previous searches.. So, again, it appears like a random selection based on some gain of popularity on a particular search term "Lee forgot his last name) when he passed. But, not all were searching for his name. Just the related Topic.
----
Title: $30 (2" x 72") Belt Grinder Home Made, No Special Tools Required. 229K views, 93%/1.5k Likes, 229k comments 21:48 Minutes.
This size/style of Belt grinder was popular back then. Blacksmithing/Bladesmithing/Hammer Inns were getting more popular. The grinders were $4,000 average cost new. DIY was popular.
I was the first one to figure out that Skate board wheels would work ($30 vs $200) and the Drive wheel (scrap wood vs $150).
Lots of Positive Comments..
Brilliant, Excellent, Great Job, Fantastic, Impressed, Keep it up, Thanks for the video, Beautiful, Love the video,
I answered a lot of questions, very little user to use comments..
Channel Statistics:
Joined 09/21/2012 (11 years randomly posting non-professional Videos)
3.75k Subscribers now.
190 videos
2,159,90 views total..
Summary:
Title: Quick/Easy/Safe: Use Existing Plugin/Breaker for Generator hook up to your house Panel box.
474,847 Views
78.3%/2.3k Likes..
1,228 Comments
11 Min Video
---------
Title: Wrong Restaurant - Gun Control Funny Video
234,132 views
98.3%/5.4k, Likes
574 Comments.
1:13 Min Video.
---------
Title: $30 (2" x 72") Belt Grinder Home Made, No Special Tools Required.
229,000K views,
93%/1.5k Likes,
229k comments
21:48 Minutes.
So, if you compare, It's not the Like %, although, they will have "Some" relevancy maybe betting it started.
It's not the Number of Comments, although key words in the comments could be a deciding factor and probably is.
Length of video is Irrelevant.
I have just scanned the analytics, but, not studied them. I don't feel confident to say much, because, I have not looked at it much, and may say something that is not correct.
But, if selecting Audience and "Since uploaded(Lifetime) tells you the total number of subscribers gained/lost from that particular video,
I gained 1,607 Subscribers from these 3 Videos.
So, I'll go back up and add this number without an explanation, because, I am not sure if that is what that means.. OK.. Yes, that makes "Some" sense.
Not sure why someone would subscribe to a channel because I had the Diner Video up, but,
Considering 264 did out of 1607 Subscribers, or 264 Unusual Subscribers, vs 1343 I feel I earned, this is a pretty decent percentage of users.
At least that is some food for thought.
Nice. You must be from North Carolina!
Missed your comment.. Yes. Born in Florida, but, been here in Western NC since 2005. I told my Louisiana friends I was moving North.. When I got here,, Bro, you are still in the South.. Ha..Ha.. Nice up here.
I'm going to make my jicama spicy 😁
Also yt does delete .. I looking for a link I sent you.. I could be wrong
The orange brilliant.
Hee kaa maa
J has h sound
In spinach
Yea. I'm pretty sure now, "Hick a Ma". Quite a few videos on it now.
big error here..
about peeled of garlic
a long time ago a Neighbor had a
Big garlic peeler rig. Had Did hundreds pounds a day. I sold it . but it didnt sell. in those days.
We was ahead of our time. you can Buy that 1/2 gallon peeld garlic
a Restaurant depot
Or any where no.?
sysco or bennykeith would have it..
I buy the quarts of minced garlic.. I have bought peeled garlic to mix in small jars with honey.. Good to open your chest when you don't feel well.
@@MarkThomas123 ...
i crush (break)(not pulverize) the garlic
to remove the skin
but get much if not all.
broken garlic results
question. is better
the whole uncracked unbroken garlic clove
or is it equal the two different conditions ..
also (i thinking a puree)
and one more pickle with the skin and all.
(i dont think that last one any good..)
i have some(1/2 cup) pickled. parsley..
is called chutney or pesto. we could say just say puree..
Pickled. The p word is ok is good. Just the pickled quek has stolen that word ( and almost rightfully so) (maybe)
Fermenting has been
Hyjacked by white vinegar. Cheats
Looks like you’re doing really good I’ve only got one thing the water you’re drinking Aquafina got a lot of fluoride in it anything from Pepsi or Coke has a ton of fluoride stay away from the fluoride I know it’s not has nothing to do with the fermentation
Agreed.. I have a coke/water machine, and a lot of people leave the bottles on the tables, etc.. I dump them, rinse them, leave them in the sun to dry, and I have a bag of them that I use to put my well water in and take with me.. We all have wells up here.
I had a 2 liter bottle of coke in my outside fridge for 2 years. Finally gave it away. I bought it for guests coming to dinner.. I have not drank any cokes, etc, in years.. I do get a glass of Sweet Tea when eating out every now and then.. Maybe 2-3 times a year..
Stay away from the White Sugar. Cane Sugar is fine(Natural brown Cane Sugar) Not Brown Sugar.. I killed a bunch of kombucha starters late one night, tired, not paying attention.. Could not figure it out. Went back, traced my steps,, I had taken my cane sugar to Moms, and I had a bit of white sugar left I had made wine with... Killed every one of the Kombucha starters I made that night.. 10 of them.. Needless to say, no more white sugar around.. Thanks.. Cheers!
@@MarkThomas123 ..
why no brown sugar..
what about molasses.
can i add to any of my (pickles pickling)
ferment albeit sauerkraut
(cabbage) carrot
onion and etc. ?
i have done it a little
see no difference.
what about use a.c.v.
i make my fermies
pickle with store bought sauerkraut juice. that water i think
is and can be called
vinegar the word vinegar is from the word vine (aka wine) agria latin for sour. so there are three word s i want in my ferment talk. aka your Thomas'book of pickles. 1 pickles = any ferment
2 vinegar= the water(aka juice) it is not either
3 the third i forgot.
so does the vinegar get a boost of ferment from the added sugar..
you should try chayote
it gets cheap around my way.. pretty sure not so by yours. get your friends to grow it..
@@aggabus Yes.. Chayote here is called Merliton. Yes. Not cheap at all here.. When I was in Louisiana, we would stuff and bake them with a rice/tomato/ground meat mixture.. Very good.. Since I have been in North Carolina, I have not seen them.. Maybe at Walmart once or twice, but, I passed on them.. I will add that to my list of "To Grow", when I get some property to grow things..
Cane Sugar: Molasses and Raw Cane Sugar(which is usually light brown), then, Sugar is Bleached to become White, then, Molasses is added back to make "Brown Sugar", not the same as "Raw Cane Sugar that is light Brown".. Doesn't have to be Organic,, just Raw Cane Sugar.. The Residual Bleach in White Sugar will kill the Microbes you need for Fermenting. I would imagine that Brown Sugar(molasses added back to white), would still contain the Residual Bleach... I make a lot of starters of Kombucha for Friends, etc... I have made lots of them... I made 10 pint jars one night out of my "SCOBY Hotel", which is a Super Strong(Vinegar tasting for sure) Jar where the strong stuff is kept, and, Scobies are allowed to collect.. Not sure why.. I have never had to use any SCOBIES from there. They always do fine making new ones.. Take your Excess Scobies, run them through a food processor and add some when potting or planting your plants.. Grind them up, mix with Fruits and smooth it out and dry it under low heat and have a healthy Bacteria snack.. Fruit Wraps or Fruit Leather..
I started and killed all 10 of the Kombucha Starters by using White Sugar in them... Late Night, doing too many things at one time. Traced my steps, looked for the Cane Sugar and, Remembered taking it to my Moms and forgot it.. Had white sugar for making Wine.. (Threw out all of the white Sugar that day)... Bad Stuff.
Fermenting is all about adding Bacteria to get it started.. Kombucha or Kefir is a good way to do that. I am not exactly sure what Pickling Salts have in them, but, must have bacteria in there somewhere.. Start some with Pickling salts, and some with Kombucha and see the difference.. WOW!!
Remember.. Nothing from the Store is Good.. FDA Approval makes sure of that.. Sauerkraut from the store is good as it starts.. It is Fermented, but, before it goes on the store shelf, the bacteria are killed. So, flavor is all you get out of store bought.. Could possibly have some residual bacteria, but, not much.. I have never seen any growing in a store bought jar. Same with Honey.. Great Stuff, until the FDA process of "Micro Filtering", and then Pasteurizing(Heating hot enough to kill any beneficial Microbes). All you are left with is Sweet..
Your Gut is very, very, very important to have the Proper Microbiome or Gut Flora.. That is what this is all about. Keep your Gut happy, and life is good.. A bad Gut will not properly break down the foods we eat and make the Vitamins/Minerals/Amino Acids, etc, "Bio-Available", so they can be Absorbed..
You should look into "Home Made Kombucha"(Fermented Sweet Tea), and Milk Kefir(Fermented Milk).. They are both great for maintaining a healthy gut, plus fermented Veggies, etc.. I have videos on both. Kombucha=Starter Liquid(strong like Vinegar=Aged Kombucha past normal drinking age Plus a Scoby to get it started).. Milk Kefir is Milk from the Cow or Store (Not Homo Milk if possible=Fats are not Natural any more = Don't separate or float to the top,, Plus Milk Kefir Grains which are the Bacteria Culture that actually looks like Cottage Cheese, but, is more tough than a cottage cheese grain..
Maybe you grow food? You should look into KNF and JADAM Methods of Farming.. KNF=Korean Natural Farming, and JADAM is another Method.. A Father named Mr Cho, and his Son also a Cho who have been trying to educate the world in the "Old Methods of Farming".. Food Crisis Coming to the World Soon. Important to be ready to Farm for Food. Fertilizers have jumped in price some 400 and 700% lately.. The KNF and JADAM methods teach you to use Natural Farming Inputs and make your own Fertilizers and Pesticides and Herbicides. Before the price hikes, to Fertilize, etc, 1 Acre of land was about $1,000USD.. The JADAM Method $100/Acre. The KNF even less than that.. Mixing or using the two methods is very beneficial.
It too is all about Microbes and the Balance between Bacteria and Fugi. Using things that grow around the farm to ferment and put back into the soil.. Nature Knows Best is the Though Process.. Growing the same Crop Every year in the same soil.. Good or Bad? Crop Rotation to solve that problem? Where in Nature does Crop Rotation Exist? In an Old Growth Pine Forest? No. In and old growth Hardwood Forest? No.. On a Prairie? No! When does Nature Fertilize itself? Spring or Fall? Every year, Hardwood Forests drop their leaves and limbs.. Are they not full of what that tree needed to survive? Pine Forests do the same, but, more through the year and then, again in the fall.. Fungi create an Base/Alkaline Environment, Bacteria create an Acidic environment. A perfect balance of both = Neutral PH.. This is how the Soil is balanced. Conventional Agriculture (Fertilizers, Pesticides, Herbicides), Kill the Natural Microbial activity in the soil, making you "Corporation Dependent" on THEIR Soil Inputs.. The more you use, the more you need from them. It destroys the Soil. Look up "The Soil Food Web" and one of the great Speakers on the Subject is Dr. Elaine Ingham.
Start off learning about the Soil Food Web First to get the basic Concept. KNF Farming next to learn the Old Style Simple Techniques, then, JADAM to choose which works best for you.. Use the simple techniques in KNF to test and see the differences, then, move forward. Good Luck! I think you are from Mexico?
I purchased a Course to learn Spanish, but, have not had time yet to focus on it or get started, but, see it is not that difficult. Hoping to get out of the business I am in now, and move into some other things.. Was hoping it went well, and, was going to Source things out of Mexico if it all works.. Cheers!!
Jicama is pronounced as if if had an h instead of a j.😋
You are correct.. Thank you.. It was new to me at the time.. Good stuff though!! :)
Why cloth jar lid thing?
Coffee Filter with ring. Fermenting process. Allows it to breath, or offgas the CO2 produced.
Why the orange ( beside taste)
Add more pick more pi to the pickle? Color nice. How fine would a purple sweet
poetader be in neaer
or beet.. mango..
Taste, but, nice color added.
i nnever made fermy from scratch.
what thinketh thee of acv apple vinegar..
i took a load of apples
from NC to FL. in jan.
i think apple vin is ok
maybe water it down
like 2 v to 1w .. also if that brew is getting stronger. i could add 200% water 2w to 1 broth.
Do your vid different.
Ssay place each piece
On tables one by..
Yea.. When Mom and I work, we do lots at one time. I will try to do that better.. We just make lots of mixes. Our Favorite is the Sliced Carrots and Cauliflower.. Add it to Salads, sandwiches, etc.
@@MarkThomas123 ..
I just got chayote..
You know it.
Is Mex is squash they grow it on trellis is vine
Is smooth skin (but there is the hairy one
(Probably more nutricional )
seed soft. Very edible
(Poison dont know)
They say is mexican
Liker (mexican food
but i say no)nonsense
I say it is (very gringo food) we just dont know it yet . i can aquire tons per week
(Maybe 2) for free.
At the market
You know one bad apple spoils. Well same with this. So i take and trim albeit so slight a blemish. I been around so called mexican food
Long time. This squash is fairly new to me
Been tryin figure how to get it americanized
(Excuse the wannabe pun) It has very little taste. She pickles nicely
Maybe like a cuke..
I just found your vid.
I cant tell how i like.
i like it your vid
I a rookie (fermer piklr)
I think i overdosed on only 2 videos . you put so much in..your video is loaded..
They say the word production value.
These youngsters are good aye.. They have help..no?
It pickles well
Is stiff like apple..
A little less..
czcams.com/video/ZjzLFw7jTRE/video.html
Yike Mr Mark.
That is a pretty vid
@@aggabus Yea.. I did perishable foods once.. Ended up throwing a lot away..
Got sesame in the hummus..(is picked? -[[ 1
It is an oil. Expensive here. Mainly to add flavor. I have made it with and without. Use other oil instead usually, unless I have some extra.
Thomas ((3
Sesame. To me they call it Creme or butter. Or tahini, seed Ground whole . Could use other oily seed like flax or something , sesame maybe best
Sesame. That is one in my 10 seed porridge any bean will not work,, yike I never tried it I must retry to do a separate bean beer chick so hard to grind I afraid to break grinder lentil to green ish like bean need soak before grind I don't use legume can do separately mix later. But I just well it doesn't fit. I try ferment sprouted chick but they didn't sprout split green pea or lentil well I not into that thanks. To failing chick.. I stay with the seed about 10 of them,,
Ferment (beer porridge) well ok anyway in your word humus (i think ) you smartly include black bean. Maybe try butter in your hummus.
Some big producers put hummus
(Original chick pea sesame) into (hpp (high pressure pasturize
Buy you are fermenting
Is that correct ?
Go one next step
Say i. Dry that mess that hummer into a cake
In a cake mold. That is my Endeavor is more of a wish. Because of so little progress.
But you have reinvented that hummus word.
You know the word mess like mess kit
Like porridge like the old word sop. (Not soup but close
That hummus is not english. They have a humm word which is an answer to a salute like hi how are you they say like humm-delala. Maybe it means fine ok thanks.
It is like mess or porridge. But fermented
Ok again i go ..sorry
Your (ingenious) "hummus" is fermented yes?...
@@aggabus Yes.. Hummus is Fermented. We make different kinds.. Chick Pea, Red Bean, Black Bean, etc.. We also can put Squash or Potato in as a filler to make more, etc. Yes. It could be dried into a cake, rather than spread it.. We do this after fasting, so, we use Romaine lettuce leaves, Sprouts, Fermented Veggie mix, etc also on the leaves. It is to build up our Gut Microbiome after a fast.
@@MarkThomas123 ((2
In the México.I used to do avocado(several year) In jar never thought To fermi . quite the opposite. She get fuzzy people say(ladies)(even) taste
Like battery acid. Me think how you know that taste. Well you know right . taste with your nose. A pungent battery penetrate to the tounge ..aye? Yepp
Avo is alkaline not acid
When. She turn.
That lovely smooth
Butrerfly
she sting like a bee.
So to fermy avo i say no. She would suck up that vineg like a spongue .. I need to drop some in my
(And i did) (( in the spa nish word curtido you see the Word culture curd curt cult
Curttle
Lose the ending
I look for a new word
And yeah that is the third word.. [(The third of the three)]
juice)) well i did but wait not long enough.
But did see some discolor (but by mismanage)(not submerge)
Anyway she dont pick
Ok there is you word
Curtle curtment
Fercurt. No sorry
I bet on the p word
Picurt. No sorry
Pickle stays.she wins.
I hope not to bore or annoy.. Thanks for your fine efforts. I think you said this you favorite.
Do you sell. ?
There is a good chance
We (my friend does a pepper sauce)(but with white vineg (boo to whit vin) help in
. production
I met Carolina driver
Hauls (why t vin agria)
White vinegar
By the tanker..
My family likes Avacados.. Good for you. Getting expensive here.. I am going to try to grow some here in North Carolina.. Might work.. No. I tried to buy/sell Florida Citrus one winter..
I am going to be dealing with Metals.. Designing and producing Industrial type furniture. If it does well, I would contract someone else to build it, after I design it. Going to get into Selling Warehouses also. Figured the two might work together well. Laborers are hard to find here now. I have been thinking. My next business, not requiring any, but, nice if I have 2 or 3 dependable.
View count must be broke
No.. Not many people see the importance in this yet.. Busy with their destructive lives each day, run to the doctor to make it worse later.. Ha..
@@MarkThomas123 ..
recently pulled tooth took antibiotic
as expected killed gut farm side effects took a while to restore
@@aggabus Kombucha, Milk Kefir, Yogurt and White Rice, etc... Fermented anything is good...
I am going to all remove this ..
I must rewrite .. firstly..
i have a big question..
like you i reuse the juice the brine(is neither)
the what i call the vinegar.. your kam bucha has that
(hard) mold.(with acronym name)
Side note
we get a very hard mold here in south texas as large as a garbage can.. it grows in the pastures i avoid mold. I have hit it with a lawn mower it thought I hit a rock . That mold looks hard
Oh no I just erased a whole sentence..
Back to the matter here
. is it me. well it should..
oh i have added
a.c.v. molasses salt
lemon(i keep it and grapefruit peel) lemon
juice also olive water and pickle juice.
also water ..i just added water like 10%
because my brew to low. so i gave i slight shake. to bring up what it think is called the mother it be 3/8 inch deep. i think it good.
so i just brewd up about 30 chaoyte
but my broth is low.. i lose some (spills mostly consume..
ok sorry.. you may tire..
1 is this safe
2 is getting stronger
oh and i just open a jar of a 28 oz libbys (which i need puncture lid most always .
it tasted almost sweet to mine.. well i may have answered number 2.. what you think.
but moreover number one..1 safe. i also
make a ten seed
porridge pickled placing pumpkin
portendingly profitable
(touteagram telling tale
to test try thinker
@@aggabus I am having a little trouble understanding.. The Hard Mould.. It is called SCOBY. Stands for Symbiotic Culture of Bacteria and Yeast... (Symbiotic Culture Means,,, The two Bacteria/Yeast are living together... The Culture is simply talking about Growth, or A Growth... So, A Hard Assembly of Bacteria and Yeast in One...
Mold is a Fungi or Fugus, but, a Single Cell Fugus is also called a Yeast.. So, it does get a little Confusing..
Fungi or Fungus is usually associated with lets just say "Mushrooms" to make it easy, but, it is associated with the type of Multi Cellular Filaments called Hyphae. So, lets just think, things that make Mushrooms basically.. Some are good to eat and some are not..Easy way to explain.. Generally, White Fungus/Molds are good (penicillin etc).. Black is usually just older versions of good mold.. Green, Purple, Red are colors of the bad ones..
When fermenting, it is Ok to have some Multi cellular Yeasts/Fungi/Fungus of Black/White/Gray, etc.. I just use a spoon and scrape it out and throw it away and eat the rest.. It has never bothered me.. Remember.. Our own bodies are made from up to 60 Trillion Bacteria/Yeasts/Molds/Fungus and even Viruses..
Same as in our Soils. Plants, if they are healthy can live in the presence of All, and be healthy. In fact, these Micro organisms, mostly Bacteria and Fungi are actually what break down the soil to make the minerals available to the plants.. So, Colors other than Black/White/Gray, are not bad, but, Red/blue/Green, you do not want to consume amounts of it.. I hope that helps..
Vinegar... Anything sweet that Ferments will eventually turn into some form of Vinegar as it consumes the Sugar.. The longer it sits, the stronger it will become...
Pineapple Makes a very mild vinegar by itself.. Apples makes much stronger vinegar. I really do not understand why.. I have not made enough types to know.. It could be the PH of the starting material or Liquid most likely.. Wine, if left to ferment will turn into Vinegar,, IF, there was not too much Sugar to start with... When Making wine,, two things kill the Yeast.. (Notice, I said only yeast, but, not bacteria).. Yeast basically Eat Sugar, Piss Alcohol and Fart Carbon Dioxide.. They will run out of food and slowly die.. Or, they will create so much alcohol from lots more sugar (Sweet Wine Starting), They will die of Alcohol poisoning.
So, making Vinegar can be done, just with the Pineapple Juice and Pulp, or just with the Apple Juice and Pulp... But, better if we add a little Vinegar First (To add the Bacteria we want first, so, it is the first to start living and the "Resident" bacteria, or the most popular, which is the best way to guarantee a good end product.. We give it what we want it to have, to produce what we want to produce.. Bread yeast works well for wine, but, not as great for vinegar, but, it will slowly turn into vinegar with a little sugar left...
The Kombucha is left with a Rag/Sock/T-shirt or simple Coffee Filter to Breathe and live.. Over time, if it is not used, it will evaporate some broth/liquid and be low in volume.. I usually make up some Liquid and Sugar and "Feed" it.. If it were Kombucha(Fermented Tea), I would add some Sweet Tea to it.. If it were the Jicama, I would add some juice from another jar of Jicama, or, something else fermented that had a similar taste, or, maybe just some Diluted or full strength Vinegar.. When you start the Ferment, there are wet Jicama parts, and you fill the jar, so it is diluted anyway.. Everything is added, thinking,, what was it like when I started, or, if I want it stronger, Add straight vinegar, or, add some sugar and water mix.. Make sense??
The Mother is dead and some living yeasts and bacteria.. There are Billions in the liquid above.. It is not necessary to "Shake it Up".. They will produce many more, if the environment is good for life.. About once a month, I pour the Kombucha out of my 2 gallon jug, into another jug, and, I pour the last bit (Mother) into the drain, or out into the garden, grass, etc... I wash the jar, rinse the SCOBY with Cold water, and Fill the 2 gallon jar with one gallon of the old Kombucha(culture of Bacterial and Yeasts), then, add one gallon of fresh Tea(brewed with 1/2 Black and 1/2 Green Tea bags) and 1 Cup of Sugar, and pour it into the jar also.. So, old Kombucha with bacteria/yeast and new fresh sweet tea.. About 5 days, and it is ready to do that again.. 1 gallon to drink, 1 gallon left in the jar to get it started again..
Libbys is a company that puts lots of goods into cans.. Not sure what was in the can.. But, same as above.. Too sweet, let it work with the bacteria and it will eat the sugar.
Too many words I do not understand about the Pumpkin.. But, it would be similar to watermellon skins or rinds, and, they will pickle nicely.. I have not done any Pumpkin.
Long Comment.. Let me see if it will post.