Processing Day Support Group ~ HELP us through the Emotions PLEASE!

[Sally Sunshine]

Quote: this will work fine! but remember its the "tightness" in the cone that helps settle them too, so be warned if you do this, that they can pull their head back in the bag and not bleed out right

 

[chiques chicks]

I wanted to add, that we did NOT do the cold water bath in between plucking also, butchering was a breeze, but a tool like this would be cool as the lungs are the stinkers stuck in there last, I saw them for sale, but wondering if I could make one somehow, looks like its just a ring with teeth. http://www.strombergschickens.com/product/lung-remover/Poultry-Processing-Tools-Accessories

Somewhere on the internet I saw plans for one using s house clamp cut down to evidence three sharp edges (cut or filled of one side so the slots the screw engages became scraping surface). This was then attached to a metal tube that could be connected to a house so you had scraping plus s water blast to remove the lungs. You can buy a lung removal tool. Google it under that name. They aren't hard to find online, just expensive for the amount of use I'd get from it.

 

[paridisefarm2009]

Does anyone use the cone method?

 

[chicksooner]

where would one get traffic cones such as those in the pic? (Other than off the highway

)

 

[Sally Sunshine]

the back road perhaps????

 

[chicksooner]

the back road perhaps????

best call my honey and tell him to steal a few cones on the way home.

 

[foxflower]

Question: What do you mean by "quick release"? Are you saying to open the pressure cooker Before it has had time to cool down and unlock? Seems like it would be hard to open and dangerous (explode/steam) if still hot. This may be a dumb question. But, I've heard people make this "quick release" statement before on BYC.

I just started using a pressure cooker last year with my garden. Had to get over this fear that my Mom instilled on me as to how dangerous the cooker could be if done incorrectly. I like it so far and will try my hand at canning meat this year too.
Still, I have a healthy respect for the cooker.

The one I have is from Wal-Mart, not real big, handles about 6 - 7 quart jars. Should I get something more heavy-duty for meat?
Lots of questions. . .Thanks in advance!

I have a pressure cooker that is for everyday cooking, not canning, so it has no dial or that wobbly thing that goes back and forth. By "quick release" I mean the removing the pot from the stove and running warm water over the top and then progressively colder water until the pressure releases and the lid can be removed safely. My pot also has a setting on the knob that allows the steam to release to drop the pressure quickly (and noisily). Either method could be used, but if you don't release the pressure the meat will continue to cook inside the cooker even off the heat. I use the pressure cooker more often than some people because we live at high altitude. I have not used a pressure canner often, but it is a dial canner. I believe it can be water cooled also for a quick release. Read the manufacturer's recommendations for your specific pressure cooker. I'm sure they include safe instructions for a quick release.

 

[chirpingcricket]

I have a pressure cooker that is for everyday cooking, not canning, so it has no dial or that wobbly thing that goes back and forth. By "quick release" I mean the removing the pot from the stove and running warm water over the top and then progressively colder water until the pressure releases and the lid can be removed safely. My pot also has a setting on the knob that allows the steam to release to drop the pressure quickly (and noisily). Either method could be used, but if you don't release the pressure the meat will continue to cook inside the cooker even off the heat. I use the pressure cooker more often than some people because we live at high altitude. I have not used a pressure canner often, but it is a dial canner. I believe it can be water cooled also for a quick release. Read the manufacturer's recommendations for your specific pressure cooker. I'm sure they include safe instructions for a quick release.

BINGO!
That answers my question precisely. Thanks so much for your reply,
Will double check the manual this weekend.
Between hatching peepers and maintaining our other 2 small flocks, I'm trying to not drop the ball on our garden/canning.
This makes sense since the earlier post said not to use weights etc. I'm used to doing jellies/jams and vegetables.
Looking forward to canning meats too!
Yes, Virginia, you can teach an old dog new tricks!!

 

[foxflower]

I'm not the person you were asking, but all pressure cookers have a way to vent off pressure quickly. On ones that have the rocker regulator (like my pressure canner) you can just take the rocker off the stem and the steam will woosh out. Some have a button, others have a lever. You can also bring the pressure down by putting the cooker in the sink and running cold water over it. Read the manual for your cooker to find out how to quick release the pressure. And for goodness sake, keep all body parts you plan on using in the future well away from the jet of steam! It will scald you in less than a second.

X1, especially redarding the steam!

 

[chirpingcricket]

X1, especially redarding the steam!

Will-do, guarantee! Thanks so much. I was hoping I wouldn't have to buy yet another cooker.