Some comments from above: "These chemicals have been around for a long time, and I have never heard of anyone, or any pets getting sick from them. They were tested in labs for toxicity and carcinogenicity, and wouldn't be for sale if they were truly dangerous. The lawn care company should have giving you a pamphlet on when it will be ok for your dog to go in the yard. In reality the amount of chemical they use is very small, a few ounces per thousand square feet. As another example, golf courses routinely spray fungicides, herbicides and fertilizers much more frequently than any home lawn. If these chemicals were dangerous then you would see pro golfers suffering from the effects as they are exposed almost every day of their adult lives." --a "common sense" perspective that reflects almost no real knowledge of the subject, zero understanding of how longterm low exposure to toxins can't be traced to the source, and particularly, blind faith in chemical "regulation." " Anything that is sprayed on your lawn has been tested and shown to not statistically be an issue to human health. That doesn't mean 100% safe. It means 99.99.." --More BS, fake reassurance from abusing statistics. "It just occured to me that sometimes my dog eats grass. Will that be a problem?" You should read: http://realestate.msn.com/article.aspx?cp-documentid=21618627 "If you love your dog stop the lawn chemicals immediately. I do not want to start a turf war here but as an example of how unsafe they are, they have been completely banned in Canada." --That's simply a fact, and it should tell you something. " If it was a significant issue it would have been on Sixty Minutes already." --Only if the TV show, station owners, and their sponsors have no connection to the petroleum, chemical, or drug industries. Little chance of that, at least in the USA. "Golf Course Superintendents Face Higher Cancer Rates" --Excellent article from the American Journal of Industrial Medicine, though the cohort worked in a contaminated environment in the years before 1992. I can just imagine what kind of dangerous chemicals are being used now. I posted a question on Yahoo Answers asking how safe it is to use these chemicals, and if it's unclear (but clear in some cases) whether it's harmful to humans, pets, and the environment how could they keep using them? The only answer I got was someone basically saying, Because landscapers have jobs. Welcome to the USA. Number one priority: PROFIT. Here is a link that might be useful: Read about Lawn-care chemicals This post was edited by peterk312 on Thu, Aug 29, 13 at 7:36

If you came in contact with a fig tree (cutting it with chainsaw,gather leafs,fruits) and have a rash act quick cause the rash will stay about 3-10 days depending on the exposure. You have to understand while spring and summer time the fig tree creates that white latex (that have 2 bad compoments of acid) and "burns" the skin but not like sun, so if you hadnt make contact,take procotions gloves, long sleves and dont stay in the sun for long periods, if you failed and have a rash 1) was the area that make conntact with fig tree fast and good 2) see a doctor (propably you will get antibiotic, antistamins,epinefrine of some kind) 3)this isn't sun burn dont put same lotions although manny can help such us aloe vera 4) keep the infected area clean 5)Thats Mine opinion, good diet! Antiiflamatory such us Coffe, Green tea honey+can be antibacterial too, Drink a lot of water and healthy us fruits ,carrots ,coconut fish of course that things will may help on low level or medium. Thank you and plz see a doctor because after 2 day it will get bad if made big contact.

Over the years I have read many enjoyable posts from this forum. I never thought to register until now because I rarely register for any forum. However, this time I really thought I HAD to register just so I could post this. Safety is so important for us all. We all want to be safe. Our government is interested in safety too--its own safety and that includes "covering its butt." For years many things that were safe are now no longer safe. They say we can't pickle and can eggs. They say we can't have a breakfast with runny yolks anymore--at home or in a restaurant, even though I do it daily in my own home. They say we can't defrost our meat on the counter. They say we can't drink cider made from apples that have fallen on the ground, even though people have done so for centures. They say, they say, and they say.... Sometimes "they" say it because they're covering their butts; they don't want a law suit. Sometimes they say it because there are a lot of dumb people out there who would follow filthy procedures and endanger their own lives. Sometimes they say it because more and more we are encouraged to do nothing to sustain ourselves foodwise--from growing, to butchering, to cooking, to canning, etc.--so that we will all be dependent on the food companies and their processed garbage and exorbitant prices. So many people don't even know how to cook today, and we're told that just about everything we cook or make is unsafe now. It's no wonder that our minds and bodies are so impoverished. I have been home canning for many, many years, and everything I have ever canned has been completely safe. It seems I have been unable to kill anyone after all. One young whipper snapper with a "degree" in some sort of food fetish once told me I was playing Russian Roulet and that someday I would pay. I haven't paid yet. I think about her often. I'll bet at this point what she says more than anything else is, "Would you like fries with that?" I am not afraid of my canned foods. I use a boiling water bath canner and a pressure canner as needed. I follow clean and safe procedures. I am not afraid of canned pickled eggs, or my water bath salsa, or my half-vinegar half-water dilly beans. I just can't seem to kill myself no matter how hard I try. I'm grateful for this topic. I'm grateful for the author's bravery and website, which I have been on multiple times, and I am grateful for his recipe. I am not afraid at all. I especially like Matt Haynes post above. He has hit the nail on the head. So many people are running around fearing that the sky is falling, the sky is falling! The media has us all by throat every night as we breathlessly watch terrible things and they tell us we may be next. Everything is hyped to the max, everything is of the utmost urgency, and the public is in a state of constant heightened arousal and fear. It's to the point where some people are even afraid to leave their house. And on...

I give her credit for asking how to can it safely. Has she indicated what she hopes to gain by canning this recipe or the nature of her allergies? Entirely aside from the safety issues, I'm not sure this would be very appealing canned. The dried cilantro may not come through very well and this seems a little bland fresh, so canned it will be even flatter. If she has the room, cooking and freezing a triple or quadruple batch at intervals might be a more suitable option. If she really wants to can this, the closest she can come to this recipe (sans the barley, as you mentioned) would be the beef and vegetable soup. The main issue would be making sure that the solids (meats, beans and veggies) are no more than 50% of the contents with the remainder being broth. In other words, this would need to be a real soup, not a stew or braise. Another option, though less of a "quick meal" is to can meat cubes in a homemade stock. That has more versatility and provides a base to which the other ingredients can be added. Then there are no concerns about barley or any other ingredients. Kidney beans could also be prepped and canned separately. Again, she has a base item ready for that recipe or others she may wish to use them in. I hope she understands pressure canners. I'm a little concerned about that issue as well. Canner manuals are not always up-to-date in their recommendations for vent time and wait time, so again, the NCHFP pressure canner operation instructions are worthwhile for her to study. Carol Here is a link that might be useful: How to Can Soups