Midnightmom

7 minutes ago, Jeepers said:

I don't like those wire basket things. My jars never stayed upright in those. 

I had that same issue. Also, making a "rack" out of tying canning rings together presents the same problem. The jars sit on top of the ring openings but they do not "nest" so they tilt and bounce when the water starts to boil. The suggestion of using a tea towel between the jars and the bottom of the pot must have been made by someone who had never tried it for themselves! A towel does not allow water to pass through it so the whole towel tries to lift off of the bottom of the pot due to the bubbling of the water and that knocks the jars around more than either of the previous methods discussed. That was a disaster! 

31 minutes ago, Jeepers said:

I'm not sure about all of that starting out with different water temperatures for raw pack vs hot food. You can't change the temperature of boiling water. That's why we pressure can. So we can adjust the amount of pressure.  No matter how long you time the food in a water bath or steam canner, it will still only reach 212 degrees. I'd just notice when the water start to boil and steam is built up and then start timing. But that's just me. I don't steam can. She also said something about "bringing it up to pressure." There is no pressure in the steam canner.

The second comment fromthe reply section of the comment I posted above kind of explains that. The "gauge" isn't really a gauge that measures anything, it's just an in indicator that the temp inside the pot has reached its max because all of the air has been vented out of the canner. Along that line, lots of people say that they use their PC with the jars elevated and the lid on and closed but without the jiggler. When the "lock" rises that means that the air has been vacated and they start timing from there. That method seems to be the closest to how the "new" steam canners operate. 

2 hours ago, Mother said:

 I tend to use agar agar or unflavored gelatin in fruit jams and in dairy free yogurts.

I really like her recipe for the jam. I don't want to use gelatin because it "sets" too much and is hard to spread - though she does have a recipe that uses it when making jelly from fruit juice (no natural pectin), but I haven't tried that yet. I have some Alum, and I have some guar gum. But since I don't have the digestive issues with the xantham gum I think I will just keep using that. BUT, I have to remember to not get it wet when trying to clean up any spills! 

As mentioned I would do previously, I went back to RoseRed's vid and re-watched it. Although she did mention letting the pot "vent" steam for 10 minutes before starting the clock on the processing time, she didn't give the purpose for it. Perhaps she assumed we knew why??? You have to vent all of the air out of the pot to ensure that the jars are only surrounded by steam, therefore when using the actual steam canner you have to allow a steady stream of steam to vent until certain parameters are met. While at her site, I decided to read some of the comments and I came across this one that make me wonder if Pam is right about this "home brew" steam canner.    

Screen grab:

Copy & Paste

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@kimberlywilliams3009

1 year ago

I will add my two cents. You are far better off using a pot with a lit that fits properly such that steam only escapes through the vent and not around the edges (once turned down from high to the lowest point where steam is still produced). This is the reason Pam's first Harvest Canner's temperature indicator appeared to not work properly. The indicator was fine but didn't reach the right spot because either the lid or the pot was somehow out of round and the steam was all escaping from under/around the lid. For that reason, when I saw the video where she talked about all of the steam escaping I knew her situation was not as some who are at altitude extremes and fall outside the norms for the indicator, but that she had a problem with either the lid or pot having been dented out of round in storage or shipping. That is why I sent her a replacement canner. Steam canning with a lid that doesn't fit properly and allows steam to escape under/around is a far from ideal situation as that same gap allowing the steam to escape is also allowing air lower than steam temperature into the pot. This shouldn't cause major temperature fluctuations, but you will not know unless you have two vent holes in the lid (one to let steam escape and one to put your instant-read thermometer in. This is why a pot with a properly fitting glass lid with two steam vents is ideal. (FYI, the extension office system has put out a memo as to why a regular pot should not be used for steam canning. As we were producing steam canners long before they finally tested and released their findings, we know they don't have the bandwidth and their team is dwindling, so....)

 

A little more about steam canning efficiency. Not only are you using less water and so the steam brings the temperature inside the canner up more quickly, but you are also turning down the heat on your stove to hold the steam steady. Turning your stove down from high uses less energy. With our canner, and most pots with properly fitting lids, when the stove temperature is on high, the force causes the lid to move around and that is why you have the spitting, etc. under/around the lid and that is also why my instructions tell you when that happens you're almost ready to start timing so turn the temperature down. If you don't take that step of finding the sweet spot of the lowest setting on your stove that still produces a steady stream of steam, you may run out of water sooner than all of our (and the USDA's) testing making your longer recipes (such as some tomato recipes) unsafe when the water runs out.

 

Also, you can purchase the rack that comes with the Harvest Canner by itself. Search on Amazon for VKP1056.

 

The following exchange is part of a discussion in the reply section of the comment above.

Finally, a "certified" site giving instructions for using the steam canner. It gives some good info that is necessary to know if planning to use your PC as a steam canner (although it does not specifically say it is okay to do so) such as remembering to allow the steam to stream from the canner (as specified) to ensure that the air has been vacated, and mentioning that you can stick a thermometer/probe into one of the vent holes to check the temp under the dome. Lots to consider.

Is home canned salsa worth all this trouble???             

Forgot to add the link: https://extension.okstate.edu/programs/oklahoma-gardening/recipes/atmospheric-steam-canners-for-home-food-preservation.html

54 minutes ago, Jeepers said:

Ugh, Leisa. I just typed a long rant and posted it and then thought better of it. 

 

Look at her newest video about canning corned beef. She was wrong to begin with when she posted instructions on how to can it and she is wrong saying there is no way safe to can it. 

 

I found it rather disingenuos to say there is no "approved" way to can it, but that she is going to use what she canned anyway - based on her "knowledge" of PC principles etc., so I don't see why you can't apply that same principle (knowledge) to steam canning with a non-steam canner. 

OTOH, I just found this vid from when she first got her steam canner and was demonstrating how to use it according to the manual that came with it. I will have to re-watch RoseRed's vid about water steaming at what temp at what altitude, but the steam canner Leisa was using was letting steam escape all around the bottom lip, so I don't see why steam escaping from around the lid of a PC would be an issue. Also, I think that steam and water spitting out of the bottom of the steam canner she had would be a bit of a safety issue/ what if it spits on YOU when you are trying to read the gauge, or spits out all over the floor and makes it slickery next to the stove?

There was a detail on using the steam canner that I though to be interesting: You need to pre-heat the water you put into the pan; 140F for raw pack foods and 180F for hot pack foods. I wonder why??? Oh, and you can't double stack (picked that tid-bit up from another channel).

Here is SuttonsDaze vid time stamped to actually starting a trial session for using the new canner:

I want to make some salsa using Mrs Wages mix. However, I do not want to water bath can it as I discovered what a disaster that can be if you don't have the basket to lift the jars into and out of the boiling water. The emptly jars magically disappear into the interior of the pot (was using my canner) and were hard to find to fish out to put onto the counter.  I even managed to drop one back into the water and splash very hot (not boiling) water onto my face! (A very cold wash cloth quickly applied saved me from blistering). The jars also tend to fall or tilt over once one is removed and the "support" from the other jars is gone!

Anyway, I don't want an enamel canning pot and I can't afford a steam canner so I've been searching ways to turn my PC into a steam canner. Came across a post by RoseRedHomestead that seemed to make sense so I went to Good Will to look for a glass lid that would fit my Presto. They had a canner on the shelf for sale and I tested the lids on that because it was the same size as the one I had at home. I found a lid for $3.99, but what the hey, I decided to buy the canner too as it was only $24.99!

Haven't made the salsa yet, but Leisa (SuttonsDaze) recently did a vid on basic equipment needed to start canning. At the end of the vid she threw in this statement; "No, you can't use your PC as a steam canner." But there was no explanation offered about WHY not, and personally, I believe it was a shot at the other channel. Anyway, I asked Leisa WHY you couldn't use it as a steam canner and, in reality, she "blew me off." No explanation, just a statement that they are different and "you wouldn't use your phone to drive your car."

Since then I've looked up how a steam canner works and found some info on a USDA site that makes me believe that RoseRed is correct: I can use my PC as a steam canner. BTW, most of the steam canners I have seen have a domed lid over a shallow bottom pan, but the one she has is a deep pot with a lid on top: same configuration as my canner set-up would be.  

Link: https://www.canr.msu.edu/resources/basics_of_steam_canning

So, now I'm asking here: do you think RoseRed is correct?

Video: 

Has anyone here ever worked with xantam gum??? It is a thickener/binder - used a lot in place of flour, cornstarch, etc.

It can also be used to thicken jellies & jams in place of pectin + sugar. 

It is not the easiest ingredient to work with as it will clump easier than it will dissolve - especially when adding it to hot liquids, etc. The other issue with it is when it gets wet it gets VERY SLICK which make clean-up a bit of a pain.  

Now, picture this. I was making up a small batch (jelly jar size) of strawberry jam with a low carb recipe I have. I make it up fresh as I need it because this recipe is not shelf stable. (Some of you might remember the disaster I had with the jam I jarred up a year ago turning "gray.") Anyway, I had the xantham gum measured out and in a measuring cup awaiting the time to add it to the mixture. Unfortunately, I knocked it to the floor! 

What I should have done was sweep it up. As a powder it's not too difficult to clean up.

What I did was try to wipe it up with a damp paper towel and turned my kitchen floor into the slickest "ice rink" in town!!!

Right now that spot it is covered with a dry paper towel towel so I don't slip and break a hip (!) before my IHSS worker gets here tomorrow to properly clean it up. 

But the jam is delicious.       

 (Can't believe I was still able to upload a photo.  )

@Annarchy

What's going on with this post? Is it a scam?

https://www.mrssurvival.com/topic/60050-enter-and-become-the-owner-of-a-cool-prize/?do=getNewComment

I just watched an interesting video by MIGardener about "Intercrop" planting (vs "companion" planting).

He gave three "rules" (guidelines really) for success. Perhaps this will help someone here who is trying to maximize their yield in limited space.

Quote

 

Companion planting is not what it is cut out to be. So many gardeners become overwhelmed and confused. That's why I am changing things up!

 

6 hours ago, Littlesister said:

So, he worked off the gas and tolls and then some. He went to bed early as he was tired. 

@Littlesister I hope you are going to make him pay for the gas and any tolls that have to paid when you take him for his "test." 

1 hour ago, Littlesister said:

A balanced diet would be good for him.  It will be eat it or starve.  I just hope that when he takes the test for the 3ed time it will be the charm that is needed to get him on his way. I am so tired of cleaning up behind him and not being able to fix my house up like I want because he is so nasty and puts his dirty feet on all the furniture. So, I refuse to buy new furniture till he is out of here. If I say anything to his mom about it all I get is boys are just nasty. So why didn't she teach him to keep his dirty feet off the furniture, wash his hands instead of using the bar stools for a napkin and it gets worse. He is one rough kid on furniture. 

His bunk mates will cure that behavior very quickly!

......... it may not be as bad as you think it is. 

Basically a "line item" veto on Congressional spending and the end of "omnibus" budget bills???

2 hours ago, Littlesister said:

MidnightMom, I have tried that. Even made up the individual meals for him but he will just heat it up, take a bite and order pizza or something by way of door dash. Now I just cook up enough for me and don't cook for him anymore.  That seems to be working better. It's his money, so if he wants to waste it on door dash which cost a fortune that's his choice. When he's short on money he wants me to do the door dash and I refuse to do it. I sat him down and told him the only way he will order fast food will be to go get it. It's cheaper even with the gas prices. I refuse to do that. 

You can only do what you can do  so stay strong with your decision.  

When (IF) he ever gets to USCG Basic Training (or any branch for that matter) they will not stand for this behavior. You can take as much as you want, but, you'd better eat all that you take! (and they might make him take some foods he doesn't like to make sure he is getting a balanced diet)

On 4/24/2024 at 7:21 PM, Littlesister said:

euphrasyne, can you teach my grandson that dumping food in trash because you really didn't want that so dump it and get something else like door dash. I have all but given up on his wasteful habits. His grandfather used to tell him if you fix it or order it you eat it. Times like that I really miss him. GS remembers those days and when DH spoke, he did as he was told. He ate it all. But now that he is grown. he doesn't care what I say. I'm only the grandmother, when I say that it doesn't count.

Take away kitchen privelages and make him purchase anything he wants to eat. Pretty soon he might get the idea that he's throwing away money when he throws food away. Also, I remember reading - quite a while ago - that if YOU cook it and present it as a meal but HE doesn't eat it, it gets put back in the fridge and served to him again at the next meal and the next, etc, until he does eat it. Don't know if it will work at his age or your situation, but it is an alternative to consider.

Son was here at the beginning of the month to take me out for a birthday dinner. It was wonderful, and the cheesecake for dessert was to die for! 

Didn't expect him back until July (4th) but he surprised me by showing up on Mother's Day! We played a game or two of "Exploding Kittens" and he barbequed the meat I was already planning on doing. I made a quick apple/walnut/craisin salad with a yogurt dressing of "apple pie" spices, plus a Romain lettuce and cucumber salad with Ranch dressing and shaved Parmesan cheese, and we shared a baked potato. . Plus, I had gone back to the restaurant where we ate dinner and purchased a slice of that cheesecake "to go," we split that too.    

Exploding Kittens!

However, I was in the middle of re-organizing my pantry (again!) at the time, so he had to wait just a bit to play the game. It's one of those games that you play only every once in a while, and you need to review the rules before you play, AND, you need to keep the rules nearby to make sure you are using the cards' instructions correctly. We had to cancel the results of the first game because of the "can't remember" issue, BUT, I won the second game. By then the meat was at room temp so we put the game away for the evening and he stepped outside to grill the steaks. 

I can always count on him to take a few pics of what I've served. 

16 hours ago, out_of_the_ordinary said:

I'm glad Mary's Seeds ships fast and now we have sunflower seeds to replant....once there is a plan in place, of course.

Try this to discourage that resourceful fella from "shopping" your garden again.

https://a.co/d/cnXgvuS

Two ideas garnered from the web recently.

These are "slices" of pool noodles!

I am thinking of using the shower shelf idea in the corner of my living room to grow herbs such as parsely, basil, etc.

What an amazing heritage! Both sides of my family came here pre-WW2. Some through NY and the others through Canada. How the "German" met and married the "French" is just as amazing and bewildering as how the "Italian" met and married the "Irish." 

Lots of May birthdays!

Happy Bday MomM

Amazing research! Have you discovered how your family made it to the America's???