You can't just grab a can of stain at the home (like the ubiquitous yellow can) and have it work. Normal stains need raw wood to soak in and either penetrate the cell walls (dyes) or settle in the crevices (pigments). You can use a product called a glaze to add color between coats of finish. Glazes are high in pigment and low in binder and are made with longer open times so you can manipulate around. Then you let them dry, usually overnight, and apply a coat of finish over them. Some people use gel stains, which are designed to sit on the surface, not penetrate, as make-shirt glazes. It's generally not a good idea to start mixing oil- and water-based stains and finishes. Too much can go wrong. But I would highly recommend doing what pros do -- since this is a new product or technique for you: run trials on scraps before jumping into your project. Even if you have to go buy some pine and put on a coat of tung oil, then try one or more products you are considering using and follow all the way through to final finish.

I think some of the vinegars used long ago (often even when people were making their own vinegar, which some people still do today) were much stronger. I believe I've read 40% in some cases compared to todays standard 5%. Even the horticultural-strength vinegars used as herbicides are only 20%. People have preserved food for centuries, including fermentation, pickling, dehydration and preservation by very heavy salting. I am not sure how long ago canning as we now know it came into common usage, but I know that some canned foods were developed in the USA as a way to feed the soliders in the Civil War era. The French were canning some foods as early as the very early 1800s. I think one of their methods was to can the foods and use them unless the cans started swelling, which was an indication the food had spoiled. To me, that seems a lot like Russian roulette. Catsup/ketchup and some other condiments came to us as a result of people trying to create sauces that would cover up the flavor of spoiled meat. Think about that one for a while. When you read through some of the old canning recipes, some of the things they did/used are just horrifying. I'm glad we live in a more enlightened age. Many previous canning methods once approved for use in the USA (sealing jams and jellies with wax, for example) have fallen by the wayside and no longer are recommended as safe processing methods. Some foods that could be safely canner in my parents and grandparents day no longer have approved home-canning processes for them. I bet that a lot of the methods and recipes once used by our great-grandparents, grandparents and even parents are not recommended for use today as research continually finds new ways to make the processes safer. I know that my dad's mother and sisters preferred pickling as much as possible way back in the early 1900s because if you use enough vinegar, sugar and salt, you can make safe pickles out of tons of different kinds of food. To me, that choice reflected some sort of knowledge about what worked best and seemed safest in their era. I do remember that a lot of the southern women I knew who canned in the 1960s and 1970s often cooked their canned goods almost to death after opening up a jar. Why? Because their mothers did. Why did their mothers do that? I think they were boiling the veggies hard for 10-20-30 or more minutes in order to possibly kill off any toxins that might have grown in the jars after the food was canned. They didn't have the extensive research we have today to assure them that they were using the safest possible preservation process, so they were extra careful to try to safeguard their families. I expect quite a few people died of botulism and other food-related illnesses back in the day, and am grateful that is a rarity nowadays. It still happens today, and the few cases I've read about in recent years seemed to most often involve green beans that accidentally were canned in a boiling water bath instead of in a pressure canner, and also some meat products where something went wrong. Mary, That's hysterical that the bomb squad couldn't break that seal on that canner, but I've heard other cases of canners sealed shut in such a way that nobody ever could get into them. I'm not ever going to suggest to my spouse that he and his bomb squad/SWAT team members try to blow up a canner to release the seal because I'm afraid the idea would intrigue them a bit too much and he'd want me to deliberately mess up my pressure canner just so they could try to get it open. I have a feeling I'd lose the pressure canner in the process. One of the most horrific developments in the last 10-15 years is that certain terrorist groups have used pressure canners to make IEDs. That makes a chill run up my spine. What a terrible misuse of a great kitchen helper. Dawn

I think you really want to take your image and thoughts to the kitchen forum where you'll get expert options. Read their thread on what they need (dimensions, and how many people in the kitchen, etc), and they'll do a bang up job and you'll have several options.

No issues here on the .com site or the app on my android phone and tablet. On mobile devices you use the faceook app and the messenger app to send and receive facebook message, you don't go through the .com site on a browser for mobile devices. Sometimes I think if facebook has glitch it's in certain areas and not others. Mary