I co signed a credit card for my DS but since he didn't have a job I requested a very low limit. His limit is $200 a month. DS pays it off in full twice a month so he doesn't forget and end up paying interest, However, I'm also on his bank account so I can see and authorize transactions. So if he forgets to make the payment, I can do it on his behalf. These are all separate from my accounts. Obviously it doesn't prevent him from charging to the max each time but it's small enough that he can't go too crazy. Perhaps you could start him with a $50 or $100 month limit just so he has practice without so muych at stake.

I just got 3 and 5 gallon buckets from the bakery of local grocery stores. I've had mine for 10+ years but at the time I would just ask and they would give them to me for free or very low cost (50 cents each). All of mine were from frosting. I know what you mean about the smell with rubbermaid but I can't say I've ever had that problem with the buckets, whether its because of the thicker/different material or because they were used, I can't say. I don't think I would use pickle buckets.

If your packages doesn't arrive when expected, I would take the grains out of the freezer and stick the tomatoes in for the time being. It's not going to hurt the grains. Also if you haven't considered it, I would look into storing grains into buckets. I've had very good luck with gamma lids and you could even throw in some oxygen absorbers for good measure if you wish.

I only use regular quart jars. My only problem jars have been really old canning jars. The glass (at least on the neck/rim) seems to be thicker than the more modern ones and I don't have good luck getting them to seal. I know they say that modern lids use less of the rubber/sealing compound (which is why you can't reuse them) so my theory is there isn't enough to deal with the older jars that have a thicker rim and thus might need more sealing compound. But that's just my guess. I've always been intrigued by the Tattlers but have never tried them. I also haven't used the Golden Harvest, I bought Empire one year and while they sealed, most of them rusted during storage, since then I've never bought anything but Kerr or Ball. Sorry you're having such difficulties. It's been a such a rough year already that I know the frustration of having yet another thing to deal with. I had to abandon some of my tomatoes in the garden because I just couldn't deal with any more. As it is I still have a couple of bushel on my counter that we will be eating this week.

Not Moe's but similar. The grumpy manager was again there for Saturday so we are assuming that she will be there every Saturday. When he got there he went to the grill because that was his assigned position. However, almost immediately she told him to fill in the front line while she did something in the back. He didn't say anything when she came back for fear she might send him to dishes again (since there was still another person on the grill) and she apparently didn't notice. He spent almost the entire night on front line. Not his favorite position but better than scalding his hands since we weren't able to get the gloves (they got lost in shipping and I haven't been able to find long ones locally) yet. He was still in a good mood when he came home so I think it was/will be okay. One of the managers he showed his hands to the first time IS the top manager of the store. I have no idea if this store is locally owned or a franchise so my guess is if he wants to go higher he might have to try corporate. Anyways its all been going fine since and now he knows it's ok to stand up for himself if something like that happens again.

Yeah when he told me they weren't allowed to wear gloves after watching the training videos, I was like "Are you sure? Did you misunderstand?" but then when he went for in person training that fact was again emphasized again. A new guy just started and DS was put in charge of showing him around. DS was like I have to tell you, "Don't wear gloves when washing dishes" and the new guy was like yes I know everyone tells me that. So yeah it's really a thing but it makes no sense to me. Anyways, there's been no problems this week. His normal managers have been on duty. Saturday night is the only night we are worried about since that was when the other lady was on. The gloves I ordered from Amazon have gotten lost in shipping so I may run out and see if I can find anything locally even though I've been trying very hard to avoid going into stores. I just want to make sure he's prepared for Saturday in case there are issues. For shoes they have to have specialized no slip shoes. So at least they aren't completely ignoring safety.

I'm going to take a risk here and throw my very Christian thoughts out and hope that non-believers don't throw too many tomatoes at me. I'm not any great Bible scholars but the commentaries I've read all seem to agree that at the end there is no mention of the US. China is there, Russia is there but the US is not. As hard as it is for my brain to wrap around the idea of the US no longer being a superpower at some point I do believe it will end. Bring that make to the current mess the US is in, it's hard for me to not believe that this is the beginning of the end. Whether the "end" is 5 years or 50 years, or longer, I can't say but I truly believe that the US days are numbered.

I have 2 upright freezers (plus the 2 small ones on each of my 2 fridges). 90% of my freezer items are ingredients with only a small portion of premade meals/snack/convenience foods. I get bulk meat (half a cow and whole pig this year) in February when my summer fruit/veggies stash is low. Right before I pick it up, I clean both freezers and reorganize. In July/August right before I'm ready to restock fruit/veggies I clean and reorganize again. This more than anything keeps things easy to find and stuff that gets buried sees the light of day at least twice a year which helps insure that I remember I have it and use it up. As far as the day to day, I find it easiest to have designated spaces. One freezer has a large wire basket, ground meat goes there. Next shelf up is super tall. I put large roasts/hams back there and in front I have ziplock bags full of cleaned whole peppers that I use for stuffed peppers through the year. Next two shelves are for meat (I buy half a cow and this year a bought a whole pig as well). One of those gets steaks, the other gets roasts and soup bones. Top shelf is fruit (I buy blueberries, peaches, grapes, and sometimes strawberries in bulk and package them in ziplock bags in the freezer). When I happen to acquire small amounts of other fruits they go there too. The door contains frozen veggies. 2nd freezer is arranged similarly with designated shelves for chicken, pork etc. Door is for jams, precooked beans etc. Convenience foods, partial bags etc gets put in the 2 freezers on the fridges. Those freezers have auto defrost which keeps them cleaner but also causes the food to get freezer burned faster so I only put stuff there that gets used up quickly. But it makes it easy to know what we are getting low on just by checking it's designated space.

If you've never had homemade applesauce, you don't know what you are missing. Once I tried homemade, it made all the time and effort worth it. My kids won't even eat store bought stuff anymore. Cortlands are preferred and I let them age (aka when they are wrinkling and no one wants to eat them fresh any more) and then make sauce. It's sweeter than the grocery stores applesauce with sugar and mine has none.

Went shopping this afternoon and my Aldi still has limits. My sister is only 35 minutes away so it's interesting that she doesn't. Our Costco still has limits on toilet paper, rice, flour and sugar. Of note was that they didn't have any big bags of sugar. I usually buy the 25 or 50 pound bags but they were out of both. Only had 10 pounds, I've never seen that before even in the spring.

Ch is really is the one sound (from my very untrained ear) that isn't clear. No other problems like you mentioned either. This will probably sound dumb, but what steps do I take to obtain said eval? Do I need to see primary first? Call insurance? Just google SLP and my city and see what turns up? I can't seem to find a "speech" anything listed in the insurance doctors list even though speech clinics are listed. IS there another speciality name this might be listed under? We've never really specialists for much of anything so I'm pretty clueless how to start the process especially for something in the gray area if it it's considered medical or not and obviously it would be much preferred to get insurance to pay for it.

My school district is notoriously hostile to homeschoolers so if I'm able to run it through insurance that would definitely be preferable. My insurance says they will cover up to 40 visits of speech therapy a year but it also seems to be talking about it in context with rehabilitation (which I would assume would apply to stroke/brain injury recovery) so I'm not sure. I tried looking under covered providers and I couldn't pull up any under "speech" anything although all the major hospital groups seem to have a speech therapy department (again I'm assuming they would be in conjunction with recovery). Would a primary doctor be likely to point me in the right direction? I'm a bit out of my league and have no clue where to start.

My 7 1/2 year old son has problems with ch sound. If we practice things like choo choo choo over and over again he gets close but there is always a hint of s in there. However words like church (always comes out as search), choose (comes out as shoes) are never correct. If he concentrates chocolate chip comes up pretty close but in just casual speech he always reverts to shocolate ship. His sh sound might be slightly off but not enough that you notice unless really paying attention. I have not noticed problems with any other sounds. So is this something I should be concerned about or is this just something that will correct itself as he gets older?

My sister just told me this past weekend that Aldi had finally removed the 4 can limit so she was finally able to stock up on mandarin oranges so she was quite happy. There is only a couple of things I buy in cans so I haven't looked at any of it recently. I'm going to Aldi today (I live in a different city from my sister), I'll have to see if ours are still up.

Thanks again to all who have commented. I've never worked in fast food nor ever held a job that I had any degree of contention so I wasn't sure how to approach it. I was thinking that it would fall under worker's comp but then worried perhaps I was being too aggressive in my response. Other than the one night with the one manager he has never once felt anything remotely bordering hostility. In fact the 2 managers he normally works with have praised him repeatedly and tell him what a good job he is doing and that if he keeps it up he can have a manager position if he wants (which is humorous in context with this next part). I definitely don't want him to sacrifice his health but just getting another job isn't going to be easy. DS does NOT like people. He actually really likes the act of washing dishes at this job because he is in the back room all by himself and doesn't have to interact with anyone. The grill is good because there is at most 1-2 other people in the area. Retail, front line, or anything else that involves interacting with people all day will be a complete fail at this stage. He actually gets his most interaction during closing/cleaning when there are 4 of them working together to shut down for the day. DS also doesn't want to work somewhere where he doesn't like the food which immediately would take him down to 3 fast food choices only and the other 2 are much busier and would definitely require more people interaction. All that to say, it's in his best interest to hold onto this job if we can find a way to make it work. It's more people skill than he gets at home and I expect in time he will grow and learn how to interact better (oldest DS was the same way with his first out of the home job and over the course of a couple years really blossomed, I expect this one will too if we can find the right fit). He is fine bringing his own gloves. So I ordered a pack from Amazon. Yes work "should" pay for them but frankly for the minimal cost, I'd rather just pay it than put DS through the stress of trying to get them to pay for it. He's working now but the gloves will be here in time for his next shift. I did ask him to type up a summary of what happened but I don't know it actually happened. He just wants to move past it but I keep stressing how important it is that he doesn't allow them to do this to him again. He's had 2 flairs already (once during training when the problem was discovered, and now this instance) and I told him that he the right to refuse to do that much dish washing again knowing the results. But he will try the gloves, if they solve the problem (and the managers don't give him grief about them), problem solved and if not he has a better idea of what is an acceptable response on his part. But unless he gets the one bad manager (I think he says she normally works days so hopefully their paths don't cross too often), I think the situation will be fine.

Thanks for all the replies. I assume there are upper levels of management but I'm not sure if DS is even aware of who they are. He works nights and says the one manager (one of the good ones) is 24 and appears to be one of the oldest ones working there. Obviously judging age isn't always accurate but the gist is it's really just a lot of young people who stereotypically aren't really good at recognizing their own problems let own handling someone else's. Does DS "need" this job? Not in a true financial sense, he lives at home and his costs are minimal. We were planning to have him start paying rent in January but if he didn't have a job, we could forego it. However, he's been out of school for over a year and it's taken one heap load of prodding, cajoling and threatening to get him to look for and land a job. He would be thrilled to have a reason to quit since working is "interfering" with his game playing time. At least this is what he says but other than the one night, he generally comes home pretty happy and talkative(which is huge since normally he spends the majority of the day in his room barely speaking to anyone). So for social/emotional reasons I do think he "needs" a job but obviously his physical health is just as important. I'm totally fine with just going and buying him decent gloves since it's clear that what they have available won't cut if for his needs but I wasn't sure if that was appropriate because obviously they have health standards to deal with and wasn't sure if something being brought from the outside would violate code or anything. I will have him try to find out if there is an upper manager he can talk to.

DS just started his first job a little over 2 weeks ago in a fast food restaurant. This company for some reason doesn't want the employees to wear gloves while washing dishes. During the first few days of training, it became very apparent that DS is allergic/sensitive to some compound used in the cleaning process (not sure if it's the washing or sanitizing solutions) and his hands turned bright red and very painful. They agreed he needed to wear gloves. Most of the time he washes dishes for about 20 minutes and with the gloves it hasn't been a problem. Saturday night he had a new manager. He struggled to understand her and she wasn't super receptive when he asked questions. After a while, he said it was quite clear she was pretty ticked with him. Less than 2 hours into his shift she sent him to wash dishes (normally he cooks food and he was the only cook there but she pulled him off and put someone who doesn't cook in his position). First she yelled at him for wearing gloves but he explained why he needed them. After a couple of hours of washing dishes, his hands were on fire because the gloves are short and the water would get inside while they dipped in these solutions. He tried to ask her if he could do something else because he was hurting so bad. She tossed a longer pair of gloves (that was super thin and tore within minutes) but refused to let him do anything else. He ended up spending about 6 hours washing dishes (they don't have a machine so everything is done by hand before going into the sanitizer). By the time he came home his hands were bright red and his fingers were clearly swollen. He could barely move his fingers. I took pictures but since he doesn't get home till midnight, we would have had to go to the ER to get it looked at so we didn't go. Sunday he didn't work. His hands were pink today and starting to peel. He talked to the 2 managers today (who he's had a really good relationship with) about it and asked what he should do. They pretty much blew him off and said he'd be fine and would get over it. One of the co-workers even pointed out that no, you don't "just get over" an allergic reaction. But since he mostly grills for these 2 managers it's wasn't such a big deal. So what do I tell him to do if he ends up with the difficult manager and she tries to make him wash dishes for hours on end again?

I wish you lived close enough we could trade. My peppers were pretty meh this year and my tomatoes are trying to kill me. I canned enough plain ones to last 3 years, enough salsa for 2 years. I've dried BUSHELS of slicers and cherries. I've got at least another canner load in teh freezer (because I just couldn't deal with more canning the day I cooked them up). I've got another bushel sitting on my counter as we speak. I've reached the point where I just don't care and I'm leaving them out there to rot. I just can't face any more of them. Oh and I gave away at least 2-3 bushels to various people already.

I had read something in June about coming shortages so I made sure to secure my supplies as soon as as found them. I don't make jam anymore because we don't use enough but I've heard from so many how frustrating it is to find things this year. I hadn't thought about a pressure canner in years but this inspired me to take a look and yes they do have one now. https://www.gopresto.com/product/23-quart-induction-compatible-pressure-canner-with-stainless-steel-clad-base-01784 I'll have to read up to see how good it is. I might be in the market for a pressure canner next year once I check out the reviews.

I just went an poked around because I was curious. I know I've seen the ball one in stores since I bought one but they seem out of stock everywhere. Just not sure if it's because they are no longer made or because everything that is canning related is in high demand right now. This one doesn't come with the rack but indicates that it works for canning. You'd have to verify that the measurements are compatible with a rack. Or you could can any large stock put and just throw rings on the bottom to keep the jars off the bottom (but personally I really like using the rack, so I'd try to find one that could hold the rack). https://www.homedepot.com/p/Cook-N-Home-20-qt-Stainless-Steel-Stock-Pot-with-Glass-Lid-NC-00335/304375718?source=shoppingads&locale=en-US#product-overview

It looks pretty much like my old aluminum too. I don't think there are too many "styles" to canners. But you need to look for one made out of stainless steel and go from there. Induction is becoming more popular that many pots are labeled if they are induction compatible. If not you can usually ask questions online or call the company to find out.

https://smile.amazon.com/gp/product/B001XW61B6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 This is the one I have (went and found it in my amazon order history). I bought it in 2011. I have no idea if this is still made or not because I've had no need to look since. Since this one is stainless steel, I just use it like any other pots, no need for special plates. When I bought my first range, the salesman wasn't sure about the weight of the canner and suggested I call the company. Electrolux kept telling me they couldn't say whether or not the canner would be too heavy (I'm sure it was a CYA thing) although they were quite certain my 4 gallon pot (the canner is 5 gallons) that I use for soup would be just fine. I figured there really wasn't much difference and forged ahead. I've never had issues from it. I do try not to slide it around. I'm currently dealing with a frozen shoulder so I just fill the pot half full with water and put it on the stove and then fill it the rest of the way from a pitcher. I don't often do more than 3 bathes in a day anymore (just cause I get too tired) and that's usually when I would switch out the bath water. So I just leave it sit on the stove overnight to cool and scoop it out in the morning till I get it empty enough that I can move it. But no, neither range has ever had issues from the weight that I can tell. (And I often have the 4 gallon pot cooking something down on the stove in additional so between the 2 that's quite a bit of weight). And as an FYI, it takes my stove 18 minutes to bring my canning pot of water to a boil. I no longer have to start boiling my water eons in advance of putting things in the jars. However, if you do pressure canner, then you might have issues. Most pressure canner are made of aluminum so won't work on induction. Back in 2011, the largest I could find that would work on induction was a 4 quart model. I really don't do much that uses a pressure canner so I haven't looked to see if anyone has made anything larger since then.

My first one died after 6 years. Basically the self clean on the oven fried the control panel. Apparently this is not that uncommon (not just induction but anything with electronic controls and the high heat from the self clean) but I hadn't heard about it so didn't know better. Current one is 4 years old. I've never used the self clean but honestly with the enamel interior, I find it's not that hard to keep clean (on the rare occasions it bothers me enough to want to clean it). So far so good. But even if it dies at 6 years like the last one I still would turn around and buy another one. The speed, the absolute ease of clean, the fast response to burner adjustments, etc make cooking soooo nice, I just can't go back no matter the cost.

I'm on my 2nd induction range (standard size), currently I have the kitchen aid double oven version (I had an electrolux before that). I can a lot. I know my canner is more than 10 inches, so is my 4 gallon stock pot (that is often being used simultaneously with the canner), my 3 gallon stock pot, and my cast iron and at least one of my frying pans. No problems using any of them. Induction is wonderful. After owning the first one for about 2 days, I told my husband I would never own anything else again.

I completely forgot I had one of those too since I don't have it plugged in all the time (I actually use it for traveling mostly) but mine is from when my oldest sibling went to college. I don't know if she bought it new or used but I would it be from somewhere between 86-88 so it definitely beats out my 97 freezer.