Look at this shit (first paragraph of body of article):
“Automatic watches are admired for their intricate mechanics and timeless appeal, but even the finest timepieces can sometimes run fast or slow. If you’ve noticed your automatic watch gaining or losing time, you’re not.”
First search result on DDG. Thank you, automatic watch expert and real person Hnin Oo Thazin. We may need a whole ass new internet.
https://mtscwatch.com/blog/why-your-automatic-watch-runs-fast-or-slow-and-how-to-fix-it
Yes, and, please don’t use old canning and preserving recipes as written. Not all of those recipes were safe. People died of botulism regularly. And some recipes that used to be safe aren’t safe anymore because of changes in technology, in ingredients, in chemicals available, and so on.
For example: it used to be you didn’t need to add acid to tomatoes when canning them, because tomatoes are pretty acidic already. (Acidic foods are safer to can because botulism and other particularly nasty bacteria can’t grow in acidic environments.) But modern tomato varieties are less acidic than the old varieties were, so modern canned tomato recipes have you add lemon juice to increase acidity.
The USDA Guide to Home Canning (most recent edition 2015) is safe and reliable and is available free online.