44 States grow watermelons, with Florida, Texas, California, Georgia & Arizona consistently leading the country in production. The average 20-pound watermelon yields about 53 6-ounce wedges, each 3/4-inch thick; the average 20-pound watermelon yields 14 pounds of edible fruit, leaving six pounds of rind.
Whenever you empty a jar of dill pickles, use the left-over juice to clean the copper bottoms of your pans. Just pour the juice in a large bowl, set the pan in the juice for about 15 minutes. Comes out like new.
Microwave garlic cloves for 15 seconds and the skins slip right off. And if you microwave a lemon for 15 seconds you will double the juice you get before squeezing.
No “curly” bacon for breakfast when you dip it into cold water before frying.