Making old sour puss mineral mix

[nwnettlegal]

Hi All,
I am making the old sour puss mineral mix with egg shells and raspberry canes and I have a mess. It is boiling over the top and everything was cold?? It just keeps bubling away. Has anyone else had this experience? It said to fill to the top but then it started to buble over. I took the cap and left it ajar but do have vinegar all over. Is this normal and maybe I should not have filled to the top, maybe should have left some space?? I'm just wondering if it will stop and if I need to keep the lid off for much longer?
please give me your suggestions before it blows up!!
nwng

[Lisa32433]

Hello neighbor, lucky you, living in the olympic penninsula.....I'm in sw wa.
As for your brew, it's the eggshells, they fizz in vinegar.
My first attempt did the same

[crystal woman]

I'm really intrigued! What the heck is old sourpuss mineral mix? What is it for?

But Lisa is right, the eggshells are oxidizing in the vinegar and will probably continue to fizz until the shells are completely dissolved. Did you crush up the egg shells into powder or use them whole?

[nwnettlegal]

Hi Crystalwoman and Lisa,
Thanks for the replies, I figured it had to be the egg shells. Boy they really took off. Any ideas on how long this will take?
Lisa the old sour puss minerals is in Susans book Menopausal years. sounded like a great idae on how to get your calcium so thought I'd try it. I crushed them but not to powder, does that make it stop fizzing faster if it's powder. I've sure got fizzy vinegar! And everything smells of vinegar. Glad I like the smell but not many others around me do.
Yes I'm back in the PNW after 20 yrs in S. Ca. Love it here but it is a bit cold right now.
Regars,
nwng

[crystal woman]

If the eggshells are crushed up they will fizz more violently and more quickly (which is what happened with you) but it ought to make the process be completed faster. If the eggshells are put in whole or in big chunks the process will be slower, not fizz quite so violently but it will take longer for the process to be completed. I'd suggest that you decant the whole thing out into a bigger, wider open-mouthed jar or container with more air space at the top. That will reduce the surface-tension of the surface at the top of the liquid and the liquid will circulate round and round, up and down inside the jar while the shells are dissolving, instead of being forced upwards and out through a narrow neck. The oxygen being generated has to have somewhere to go so I think you need to leave the cap open a bit to allow the oxygen to escape.

I know it's not exactly the same thing but let me use a little simile here. If you have a fish tank that is tall and narrow with not much air space at the top, and another fish tank that is shallower and wider with more air space at the top - and they both have the same amount of water and air-bubbles being generated by a pump - the water in the short, wide tank will circulate more efficiently and less violently than the tall tank because there is less surface-tension at the top to restrict the circulation of bubbles.

I don't have Susun's book and am wondering if you (or anyone else) could give me the recipe for old sourpuss mineral mix, I'd like to try this myself.

Good luck with that.

[Narayani]

OLD SOUR PUSS MINERAL MIX

Yellow Dock (Rumex) leaves/roots
Dandelion (Taraxacum) leaves/roots
Plantain (Plantago) leaves
Nettle (Urtica) leaves
Raspberry (Rubus) leaves/canes/berries
Cronewort/Mugwort (Artemisia vulgaris) leaves
Comfrey (Symphytum) leaves/flower stalks
Red Clover (Trifolium pratense) blossoms
Clean eggshells, or clean bones may also be used

Completely fill quart/liter jar with with one (or more) of these calcium rich herbs. Use only fresh plant material.

Pour apple cider vinegar over the herbs until jar is full. Cover with plastic lid and let sit for 6 weeks.

Use theis calcium-rich vinegar as a refreshing drink before meals by mixing a tablespoon/30 ml in up to one cup of water. For the hardy and those in need of iron, add a tablespoon/30ml of molasses. (Adds 150 mg more calcium, too.)

Also great added to soups, bean dishes, and as a salad dressing.


Vinegar has the amazing ability to disolve calcium (and other minerals) and hold it in solution, ready for your ingestion and assimilation. A tablespoon/30 ml of this vinegar will supply about 150-200 mg calcium. Taken before or with your dinner, this vinegar increases the digestibility of the minerals in your entire meal.

Well that's the recipe as per Susun form my Menopausal years. I just have one question with this recipe though... Wouldn't adding eggshells provide a risk for samonella????

[crystal woman]

Thanks Narayani!

No, salmonella wouldn't be a problem because the vinegar (acetic acid) would kill any salmonella bacteria very quickly. 5 - 10 seconds vinegar dips are used expressly for that purpose in the meat and produce food industries. Salmonella exposed to 5% undiluted vinegar like that would be totally eliminated within an hour, it often works even better than chlorine bleach, depending on the type of bacterium. Also, if in doubt one could always bake the egg shells in advance of putting them in the vinegar. That's what I did with the eggshells I used in the coffee percolator or with eggshells that got fed back to my poultry.

[Narayani]

Well that's really good to know.

CW you are such a source of interesting information.

[crystal woman]

Bumping this up.

.

[Lady Alinor]

Thanks for bumping this up....I was just thinking about Old Sour Puss...I'm craving the PUCKER