Q: Select ripe, bright green peas with young, tender, sweet seeds. Shell and wash the peas under cool running water, and discard or compost the pods. Keep the jars and lids hot until they are ready to be filled. Jars and lids can be kept hot by placing them upside down in a pot of hot water or by washing them in a dishwasher and keeping them in the dishwasher until needed. 5 cm) of space at the top of the jars. Add one tsp. (5 mL) of canning salt to each jar (optional), then fill jars with boiling water, while keeping 1 inch (2.5 cm) of air space at the top of the jars. Place the sealed jars on the rack in the pressure canner filled with 3 quarts (2.8 L) of hot water. The jars must not sit directly on the bottom of the canner, and should not touch each other to allow steam to flow freely around them. Allow steam to vent from the canner for 10 minutes before adding canner weights or closing vents. After 10 minutes close vents or put on weights (depending on the type of pressure canner you are using) and allow the pressure to build. Start timing when the necessary pressure is reached. Check the gauge frequently to ensure the pressure remains constant. For dial gauge canners, set pressure to 11 PSI (75.8 kPa) for altitudes of 0 to 2000 feet (0 to 610 m), 12 PSI (82.7 kPa) for altitudes of 2001 to 4000 feet (610 to 1220 m), 13 PSI (89.6 kPa) for altitudes of 4001 to 6000 feet (1220 to 1830 m), and 14 PSI (96.5 kPa) for 6001 to 8000 feet (1830 to 2440 m). For weighted gauge canners set pressure to 10 PSI (68.95 kPa) for altitudes of 0 to 1000 feet (0 to 305 m), and 15 PSI (103.4 kPa) for altitudes above 1,000 feet (304.8m). Carefully remove lid and allow steam to escape. Keep 1 to 2 inches (2.5 to 5 cm) of space between jars to allow air to circulate. Listen for a small "ping" sound indicating that the seal of the jar lids has been sucked down and the jars are properly sealed. This could take around 12 hours.
A: Prepare the peas for canning. Clean 9 glass pint (500mL) canning jars and metal lids with soap and hot water. Fill the clean jars with the washed peas leaving 1 inch (2. Wipe the rims of the jars with a clean cloth, shake gently to allow air bubbles to escape and cover with the metal lids. Place the cover securely on the canner and heat water to boiling. Process jars in the pressure canner for 40 minutes, adjusting the pressure based on your altitude (see guide below). Turn off heat and allow pressure to return to 0 PSI (0 kPa), then remove the weights or open the vent and wait for 2 minutes. Remove the jars from the canner with a jar lifter and place them on a wooden board or thick kitchen towel to allow them to cool in a draft free area. Label the jars with ingredients and the date, then store in a cool, dark and dry location.

Q: Move your oven rack to the highest shelf and hang the stuffed casings from the rack. Keep the oven off but turn on the light. Place a pan full of water in the oven to increase the humidity inside the oven. Close the oven door and leave the nduja for 3 days. Creating a warm, moist environment will kickstart the fermenting process for the nduja. If you have a smoking chamber, transfer the nduja to the chamber and fill it with a cold smoke. Keep the temperature around 64F (18C) and leave the nduja in the chamber for 2 days. If you don't want a smoky flavor, you can skip this step. If you have a cantina or cool cellar, hang the nduja there to cure. If you don't have a space, store the meat in a refrigerator. Whatever space you choose, it should be between 53F (12C) and 59F (15C). Leave the nduja to cure for several weeks. The humidity of the space should be between 65 and 75%. The nduja is ready to eat once casings begin to look white and the nduja turns dark red. You can store the nduja in a cool place between 50F (10C) and 55F (13C) or refrigerate it. Keep in mind that the nduja will become harder the longer it's stored. To eat the nduja, untie 1 end of a casing and use a spoon to scoop out as much nduja as you'd like. If the nduja has hardened, you may need to slice it instead. You can spread the paste on toast or stir a spoonful into pasta. Consider trying nduja in: Scrambled eggs or omelettes Frittatas and fried potatoes Savory muffins or breads Soups or stews
A: Ferment the nduja for 3 days at 68F (20C). Smoke the nduja for 2 days, if desired. Hang and cure the nduja for 3 to 4 weeks. Store the nduja for up to a few months. Use the nduja.

Q: Containers for caterpillars can be found in hobby and pet shops, on the Internet, or you can fashion one from items around the home. Preferably this should be one made from wire mesh, to give the caterpillar something to cling to. An aquarium or a one-gallon jar can work, too, provided it's lined with a screen or cheesecloth tightened with a rubber band at the top. Don't use jar lids with holes in them, however, as these don't provide adequate ventilation and can also cut the delicate caterpillars with sharp edges around the holes. Put a two inch layer of dirt and grass on the bottom of every container if you think your caterpillar may pupate below ground. If not, a layer of paper towels or newspaper will do fine. Instead of spraying or squishing the caterpillar, identify it (see Warnings) and capture it to grow into a butterfly. Butterfly season is from late spring to summer, depending on your region. If you don't know of a spot that caterpillars like to frequent, consult a local field guide to determine which plants are preferred "host" plants for butterflies, like the Peterson First Guide to Caterpillars, Caterpillars of Eastern Forests, or on the Internet. Make sure you're not capturing an endangered species, which could be illegal. Different types of butterflies prefer different hosts. Some common host plants include: Milkweed - Monarch Butterfly Spice bush - Spice bush Swallowtail Paw-Paw - Tiger Swallowtail Thistle - Painted Lady Parsley, dill and fennel - Black Swallowtail Cherry - Cecropia Moth, Viceroy, Red-Spotted Purple If it's not caterpillar season, or you simply don't have time to go caterpillar searching, consider buying them from a caterpillar supplier. We'll discuss that in the last section.
A:
Prepare a well-ventilated container. Look out for caterpillars on your plants.