I don't see a problem with your recipe in that the pickling syrup is undiluted vinegar and sugar. It's hard to get any safer than 100% vinegar; it doesn't matter what the vegetables are. How dry is this mixture when placed in the jars? Do you typically need to make more of the vinegar-sugar solution? The reason I'm asking is as a 100% vinegar-sugar syrup, as long as there's sufficient solution to cover the pickles and surround the individual slices (in other words there aren't pockets of dry pickle slices stacked in the jar), that should be fine. There is a problem with the method in that the pickles need to be heated for a longer period and heat processed. If you're concerned about softening as a result, then pickle crisp can be added to compensate. So I'd use your recipe with confidence, making additional syrup as needed, and follow the NCHFP instructions for heating and processing. Carol

You have a possum! I've had them also. Along with my feeders, I place bird seed on top of my privacy fence. Took me awhile to figure out just who was depositing the pellets you describe, but one night I spotted him on the fence! Once I left my seed container on a bench near the patio and the next morning, all the seed was gone and the evidence was there! When I feed the birds in the afternoons, I put out just enough to last about an hour, so all the feeders are empty before dark. That critter still comes around every now and then, but he has to go elsewhere for meals...birdseed, that is! Donna

I say throw it out and make your own. It's so easy and inexpensive. Use 4 parts water to 1 part sugar. You can used boiled water if you want, but it isn't necessary. Cool it and pour it into a clean feeder (see note above) and hang the feeder and put the rest into the refrigerator. It will last up to 2 weeks. Don't let any mold or fungus grow in or on the feeder because the birds will continue to use it, and it can cause a fatal respiratory disease to the hummer. If you are going to hang feeders then it is a must to keep them clean for the sake of the hummers. And don't add red dye. The feeders attract the hummers just find without adding red dye to the water. Have you ever tasted red dye! UGH! I live in Rockport Texas where we have the Annual Hummer/Bird Celebration. I'm one of the hummer homes on the tour, and every September I keep about 3 dozen feeders out of varying sizes. At the height of the migration, I am refilling them 3 times a day. I generally go through 50 to 60 pounds of sugar during September, and that's for use for strictly the hummers. However, I do see an occasion oriole and/or anoles taking in the sugar water too.

I make mine with egg whites and birdseed. I think (it's been awhile) I whip 4 egg whites to the frothy stage and pour over 2 cups of birdseed. It looks slushy. Pour into a ring mold that has been sprayed with Pam. Drop it a few inches over the counter a few times to bring all air bubbles to the top and break up the foam that forms at the ring's edge with a tooth pick. Put it, uncovered, in the microwave and cook on high about 5 minutes. Let cool and check for firmness. Cook longer until it's hard enough to handle. I had to experiment with times for my microwave. Once completely cool, unmold and decorate with ribbon and a bow. They last for months. The birdseed on the edges tends to chip off if you handle it a lot, but if you set it into a box surrounded by a bed of tissue paper, it should keep well as a gift. Once hung outside it holds up well until the birds eat the part that's supported by the hanging ribbon, then it falls in pieces onto the ground. And if it rains, kiss it goodbye completely! Here's another recipe I tried. I couldn't get the bells to hang straight and it made me crazy. I like the wreaths better. BIRD SEED BELLS Materials small terracotta clay pots microwave-safe plastic wrap or plastic oven bag length of firm wire (coat-hanger type is fine) birdseed of your choice (measure it dry in your chosen pots to gauge amount needed) two egg whites per cup of birdseed (or thereabouts) Method Beat egg whites until white and fluffy, but still liquid - you're not making a meringue. Prepare pots by lining them with microwave-safe wrap or oven bag. Bend the end of the wire that goes into the seed bell into a closed loop (so that birds, or leg rings can't get caught on it when most of the bell has been eaten). Mix beaten egg whites and bird seed in a bowl until all seed is coated, then spoon the mix into the prepared pots, patting it down firmly. Push the uncoiled end of the wire through center of mix in pot then out of the drainage hole until looped end rests flat on top of the mixture, then push loop slightly into mixture. Place on an oven shelf set high enough to allow wire to hang free. Cook for approximately 60 to 90 minutes in a very cool oven or longer if pots are larger size. The important thing is not to burn the mixture and slow cooking is needed to set it firmly. Cooked bells will slip easily from pots, peel away the plastic wrap while they're still warm but don't handle the wire until it has cooled. Using a pair of pliers, twist exposed wire end to form a hook for hanging in the aviary. Sometimes if you use large seeds in your mixture, the widest part of the bell which is exposed during cooking will become slightly crumbly. This only happens for a half-inch or two, but if they are to be given away, and you want a less "rustic" appearance, just spoon the mixture into the pot as usual but mix another beaten egg white with seeds of last few inches and cook as instructed above. This extra "adhesive" keeps the top layer very firm.