The Old Folks Home

[perchie.girl]

My pc freezes up frequently on this site too. It's not just the phones, or laptops that experience it. I have Fios, so it's not a speed problem. I have an excellent rig, so it's definitely the site. It seem to be some of the ads that cause it.

Deb, being in Florida, which is at sea level so no problem attaining, and maintaining excellent temps, I have always used a water bath canner. Recently I've been reading about two main factors which make pressure canning much safer than water bath canning. The first factor is acidity. Everyone wants the sweetest berries, sweetest apples, sweetest carrots, sweetest corn, etc. Apparently, the trade off with the sweeter varieties usually involves decreased acidity. Slightly higher acidity levels greatly aid in bacteria reduction. Yes, adding a little vinegar, or lemon juice can solve this problem when using a WBC, but is not really needed when using a pressure canner, so optimum sweetness can be retained. The second factor, which is more important involves increased number, and types of bacteria that we have today, which were not a factor years ago. A few of these are resistant to normal boiling point temperatures, and/or can form spores, and remain inactive until conditions are more favorable for them, then resume growing. From what I was reading, the pressure actually makes things heat up a little higher than boiling temperature, which does kill these types of bacteria. I'm having to learn how to pressure can too. You are not alone.

count foods that are high in sugar within the group of acid.... Acid and sugar are both natural preservatives. So waterbath away as long as you use sugar syrrup.... according to what I have read.

deb

 

[perchie.girl]

Quote:
I want to can Tuna... tilapia... Chicken.... beef.... Lamb.... I also want to give tamales a try.... Also Bone broth, as well as stock of all kinds, Ghee... (clarified butter) I saw a youtube video on Ghee. Imagine having butter on hand without having to refrigerate. even open Ghee does not spoil by the time you use it all.

Though in the manual it says this Pressure canner can be used for water bath canning... Just take the weights off and make sure the little pipe is clear... Though I know water bath canners have a plain old lid... so I may just buy a universal lid to rest on it if I use it as a water bath canner.

For that matter unless I get into huge quantities I suspect a plane ole Tamale pot will work as a canner... I have one of those.

No this is just to test the waters to see if I am up to the work involved in canning in general.

I am already eyeing the kinds of jars and different kinds of lids.... did you know they make plastic screw on lids for after you open your container just for refrigeration?

deb

 

[perchie.girl]

happy birthday tomorrow Deb

Thank you Oz... six decades is messin with my mind though....

 

[ChickenCanoe]

Just a number.
It's the new 40.
Have a happy one.

 

[perchie.girl]

Fig preserves are my favorite

Ooooh me needs to find a recipe.... I love fresh figs I dont even wait to wash the bird poop off... Just wipe em till the gray gives way to purple and down they go.... maybe why I am so healthy...

I can grow em at my house I just need to get the greywater system set up.

deb

 

[perchie.girl]

Just a number.
It's the new 40.
Have a happy one.

thanks... silly me... the only other birthday that messed with my mind was when i turned 20.... I was no longer a teenager....

deb

 

[bamadude]

CC: why wont figs grow there?

 

[superchemicalgirl]

I bought my first pressure canner for my birthday.... a 16 quart Presto... and a Ball Bluebook

Never ever canned before not even to help so this is going to be an experience... its small holds seven quarts. If I like it I will probably get a bigger All American down the road.

Birthday is on the 9 th. I need something to look forward to... the canning that is.

deb

I want to can Tuna... tilapia... Chicken.... beef.... Lamb.... I also want to give tamales a try.... Also Bone broth, as well as stock of all kinds, Ghee... (clarified butter) I saw a youtube video on Ghee. Imagine having butter on hand without having to refrigerate. even open Ghee does not spoil by the time you use it all.

Though in the manual it says this Pressure canner can be used for water bath canning... Just take the weights off and make sure the little pipe is clear... Though I know water bath canners have a plain old lid... so I may just buy a universal lid to rest on it if I use it as a water bath canner.

For that matter unless I get into huge quantities I suspect a plane ole Tamale pot will work as a canner... I have one of those.

No this is just to test the waters to see if I am up to the work involved in canning in general.

I am already eyeing the kinds of jars and different kinds of lids.... did you know they make plastic screw on lids for after you open your container just for refrigeration?

deb

I was going to mention that most pressure canners double as waterbath canners. No matter what you use be sure you have something in it so the cans don't rest directly on the bottom. I've seen some interesting things - someone used rings tied together.

I pressure can stock and tomatoes, the rest of what I do is fine for waterbath canning. I think we have the same canner if you need help. Be sure to oil the rubber ring on the lid after every wash. Helps keep it working.

I personally love the colored jars that are coming out now. It helps keep the food preserved longer (less light getting through) plus I think they're pretty. I have the blue, purple and green. Can't wait for red.

 

[ronott1]

I was going to mention that most pressure canners double as waterbath canners. No matter what you use be sure you have something in it so the cans don't rest directly on the bottom. I've seen some interesting things - someone used rings tied together.

I pressure can stock and tomatoes, the rest of what I do is fine for waterbath canning. I think we have the same canner if you need help. Be sure to oil the rubber ring on the lid after every wash. Helps keep it working.

I personally love the colored jars that are coming out now. It helps keep the food preserved longer (less light getting through) plus I think they're pretty. I have the blue, purple and green. Can't wait for red.

My water bath pot works fine without a rack--but I have a gas stove. Electric does require a rack when using a pyrex vacuum coffee maker so I think you would need a rack for an electric stove.

The vacuum coffee maker is cool!

 

[perchie.girl]

Quote:
Oooohh colored jars... have to look online for those.

deb