Violet

It is not safe to can a cooking recipe. You need to freeze it.

Most any food in the fridge, other than some condiments, is only good for a few days in the fridge. The norm is 3 days.

The fridge only slows down the bacteria growth.

If you could see the rate at which bacteria grows, you may never want to eat again, lol !

I was shocked the first time I took our microbiology study in our Master Food Preserver Course. I could barely eat my lunch ! I wanted to throw up. Honest, my stomach did not feel good after listening to the lecture.

It should be frozen.

http://latinfood.about.com/od/seasoningmarinade/r/sofrito.htm

It is NOT safe. Only 2 days for broth. It is what you cannot see that will make you sick. Please, find a food safety storage chart online and print it out to protect yourself .

I looked at the post and saw it was the first one by them, so knew not to reply. Thanks for the heads up !

HAPPY HAPPY BIRTHDAY TO EACH OF YOU !! MOM 11, I LOVE YOU !!

The newspapers are going broke, along with our post office. I know stamps just went up again in price.

I watched the entire video. What sweet ladies. My neighbor is 92 and I love to hear her stories. I also used to go visit my dh's grandma and listen to her stories. We also quilted a bit together and I helped her can a few times. I never grew up with my grandparents. They lived in NC. I saw part of this country a few times. I was taken up to Cherokee by an uncle and aunt. We didn't stop there, just drove through it. Went to Builtmore, too, and to Winston Salem.

I enjoyed this video a lot. Thanks for sharing it !

You order the set from some place like Amazon or Goodmans or Pressure Cooker Outlet. You have to put in Presto Part 50332, not just Presto.

Amazon has for $11.99 and free shipping. That round one is for a Mirro canner, not a Presto. The last ones you showed are correct on Ebay. Says part 50332.

You won't get help from Presto on this. It won't be in the manual.

This is something I researched and spoke with Presto and also Elizabeth Andress from Univ. Of Georgia. It is safe to do so. Presto even told me the part number. They sell it on their weighted gauge canner.

It looks like the counterweight, but comes apart. The counterweight is one solid piece. Use the middle post and one ring for 10 lb. pressure, which is what you will use at your altitude. It will jiggle the whole processing time when it is at the right pressure.

Just one thing, do not follow those manuals ! You put in 2 or 3 inches of water, not quarts like most of them say. If you do what they say you will boil it dry and warp it. Plus, vent for a full 10 min. Some say only 7 min. and that is not long enough. Air will still be left in the canner at 7 min. and you will get a false pressure reading.

Not on your life ! Only pie fillings and jams can be thickened before canning. No other foods. Especially not tomato products.. If you read the safe guidelines for tomato products it says to not thicken any before canning.Same for soups. If you thicken those foods you risk getting botulism.

Plus, if you want to make your own sauce recipe, you must freeze it. It will not be safe to can.

Just because others are canning that recipe doesn't make it safe. The Penn State site says to use it for freezing and pie fillings. It doesn't say for canning other food. I know, it does look misleading, but those are the safe guidelines.

If you will order the three piece weight set, you can turn it into a weighted gauge and never have to test the gauge again ! Order Presto part 50332.

It will cost about $15. Leave the dial on, of course, but use the proper weight for your altitude instead of the counterweight that came with the canner and you are good to go !

I don't even test my own gauges any more, but use the weight. Just love it. So much easier ! No dial to babysit, just let it rattle and that is it.

The high heat would kill any bacteria in the canner, as long as you have bleached it. I use bleach for so many things. Love how cheap and effective it is.

So, that is why your methods are different than what I have trained to do as a Master Food Preserver.

Interesting to hear about this.

The overpressure plug in a canner will blow if anything is wrong with the canner, as one of our members discovered the other day. That is the safety feature built in. We don't feel it a need to test the pot itself. People should check to see if water leaks from the gasket or if the bottom of the pot is warped themselves.

No, I would certainly not suggest trying to salvage meat or fish that was questionable. There is plenty of bacteria that can often make people ill before it shows signs of spoilage. Once you see, smell, or taste spoilage it has been bad for a while already.

Well, Gun, that is how they are. It is a little rubber plug. Not spring loaded. It has to be replaced.

Sarah, I have no idea what they have that does that with the whole pan. We don't have any such critter. I was a volunteer for many years before I got hired at the extension office. We have never had anything like that. Only a small pot with a lid that we heated up, it was a small pressure cooker, with a calibrated dial on it to test the gauges. It was horrid !

The one we use is from Presto and is a foot pump.

I will try to find out what you are talking about. Perhaps you can tell me where you live so I can find more about this.

I am sorry if I don't understand the autoclave issue, but I just know that some folks on another board were using an autoclave instead of a pressure canner. It is All American brand and looks just like a pressure canner from the outside.

Also trying to figure out the vacuum pan. I looked it up and it says it is for evaporation pan used for making maple syrup.

Saved a lot of money on a quilt backing for my boss's mother. I am quilting an heirloom quilt for them. It has been stored for many, many years. Got the fabric for them for $4 a yd. regular $12. Nice quality fabric.

No saving today, but earning ! Off to work in a little bit. I owe, I owe, so off to work I go ! Was out of debt till this brand new car last month. My other car was 14 years old. Dh wanted me to get one and pay it off as fast as we can. This is so I will have a newer car before he retires, if that day will ever come.

Would be much easier if not for medical insurance costs.

Just doing the best we can !

Glad you are relieved, YYY. Just clean out the vent pipe really well with a pipe cleaner or run a piece of string through it and floss it out. You should not need a new one. Unless it leaks water from the gasket, you won't need a new gasket, either.

Midnightmom, do the same to your canner. Can't hurt at all to clean it. Normally they don't blow that overpressure plug since they are self venting. You must have either had the heat too high or the plug was just old anyway. They must be soft and pliable. If the plug was too firm that could cause it.

Yes.

If yours will do 60 lb. then that sounds like an autoclave, not for food. What brand is that ? I don't think that is something I can recommend for use.

We only deal with standard gauges. I don't know what you mean by a clamp on gauge. It is like a bicycle pump, with a test gauge on it. We pump it up and our calibrated gauge should match the reading on your gauge.

If it is off by more than 2 lb. you must get a new dial gauge. The food processed with it off so far would not be safe to consume.

Even a new gauge MUST be properly tested before it is ever used. They can be off by as much as 4 lb. or so right out of the box.

You only take the lid, not the whole canner. If is is an older Presto or any All American that gauge needs to be removed. It will not fit on our test unit. It will bend our stem on the unit.

Let me know what kind of canner you have. You may be able to leave that broken dial gauge on and get a weight set and use it as a weighted canner.

What comes with the canner is not a weight. It is a counterweight and not meant to regulate the pressure. It only holds the pressure in and you adjust the pressure by the heat on your stove. A true weight will jiggle when it is working properly.

That is the function of the over pressure plug. So, what brand of canner do you have, Midnightmom ? Glad you were not hurt.

I also need to know what brand/ kind of canner you have, YYY. Depends upon what brand how often the weight jiggles. Presto will jiggle the whole time. Mirro and All American should be so many times per minute. That is why I like Presto. No doubt how many times it is jiggling.

If it is overprocessed, it won't hurt the safety of the food.

Arby, it will help, but you need to dilute the peppermint oil. I just put a small amount in a little jar or container, then add a drop of the oil at a time until it is how I want it. It will make your eyes water if you don't. You can use full strength on the bottom of your feet, though.

Canning pinto beans today. Got the beans free.

I am canning beef that was on sale.

I take insulin and if it is a pen you normally just keep the UNOPENED pens in the fridge. The one you are using you do not have to keep in the fridge. Perhaps he better check again. You just take the pen and a couple needles with you. I have a little case they gave me with my insulin pen. No refrigeration needed. If it is a short acting kind, you have to get the shot within 10 min. before eating. Long acting, you just do as you said and get the shot at the same time each day, like as soon as you get up or right before bed.

I can tell you I recently started acupuncture for my diabetic pain, back pain, etc. I have about half the pain left in my feet ! It is working !!! Amazing. Some relief in my middle back, still lots of pain in my lower back.

I take neurontin for the back pain. Can't survive without it. It is gabapentin, generic name. Works for the diabetic pain in feet, too. One pill for both.

Sorry about the migraine. I had them when I was pregnant. So awful.

Really, please look up the DoTerrra site. The peppermint oil really helps me with headaches. If you have one or feel one coming on,rub on the back of your neck. Dilute with any sort of oil and put on your face on your sinus areas and on your forehead.

I do NOT sell these oils. I am just learning about them and using some. I am surprised at how they work. I got other brands, but none are as good as the DoTerra. They also seem to be the only ones you can ingest. I put some peppermint on my tummy the other night when I did not feel so well. It did help.

The lavender should help your Grovers disease. Rub it on and it will help. Sure worth a try !

My concern, too. Seal up and create an anerobic condition.