Midnightmom

Harvey is a rescue kitten in Scotland that was born with radial agenesis, a rare malformation that has caused him to have no bones in his front legs. According to STV News, Harvey needs an operation to “insert metal pins where bones missing from his front legs should be” and funds have been successfully raised through the Glasgow Branch of Cats Protection to get this little guy the help he needs. Harvey is currently four months old and needs to be six months old in order to be strong enough to receive the operation.

gunny- the lid of the canner actually has 3 pressure relief points: The stem in the middle is where the weight goes, there is a 'riser' in the back of the pot that stays up as long as there is pressure in the pot (so you can tell when it is safe to take the lid off). The little black plug in the front of the lid is the pressure valve that blew. I tried it again, and it did blow again. Confirms I have to get a new one.

It was a brand new plug. Just replaced the old one about 3 wks ago. I thought I would 'test' it again, so I put the lid back on, turned the heat on (LOWER this time), added the weight, and waited for it to start boiling and venting. Well, it boiled...............but the weight didn't jiggle...................the plug blew again! That confirms for me that I have to replace that little bugger!!! It's a good thing that I only had 5 pints of pork in the canner, but now I guess I'll be eating pork for a while. I also have about 2 lbs of gr.beef that I have ready to jar. Guess I will have to eat it too, or freeze it until I can use the canner again.

Staff has a good idea about letting them get acquainted without you there.

It's a "Presto Preservation 100 Pressure Canner and Cooker." Weighted, not guaged.

Apparently the heat was too high in my canner tonight, and the pressure was too high too. Instead of the weight spinning and hissing, the safety valve blew! Nothing like the sound of an 'explosion' to get your attention!!! The ceiling was dripping water all over me, It was a bit of a mess to clean up. None of the jars broke though. And, it tookd some major searching to locate that little critter (the safety valve).

If the pressure safety valve on the canner blows, do I have to get a new one before I can use the canner again???

Happy Birthday from "Mom" to "Mother!!!"

Hey /twi! The sage is what would make it taste like sausage. And possibly the fennel. IMO

Hey Cat! I had a whole reply (almost like yours) all typed up and somehow I closed the window!!! Jori- I roast mine like normal. Then cut off the legs/thighs and separate them at the joint. Cube the thigh meat, and put the legs into the pot for broth. Cut the white meat off of the bone and cube that too. Throw the carcass into the pot with the legs, and also add the wings. When broth is ready, stuff the jars with the cubed meat, add broth, and process for meat at correct time/pressure. Yummy results. (I put the cubed meat into a large baggie in the fridge until the broth is ready. Also, refrigerate the strained broth overnight to easily remove the layer of fat.)

Not saving any pennies today. Have to take dog to the vet.

Cabbage idea..............remove and rinse the outer leaves of a head of cabbage. Slather peanut butter on leaf, roll up and enjoy.

Jimmy was a single guy living at home with his widowed and sickly father and running the family business. When he found out he was going to inherit a fortune after his father died, he decided he needed to find a wife with whom to share his life and fortune. One evening, at an investment seminar, he spotted the most beautiful woman he had ever seen. Her natural beauty took his breath away. "I may look like just an ordinary guy," he said to her, "but very soon my father will die and I will inherit $200 million." Impressed, the young lady asked for his business card and three days later, she became his stepmother. When it comes to financial planning, women are so much better than men. ======================================================================= Should've kept the info to himself. :frying pan: OPSEC is everything!!!

I posted that chart once in a diet forum. I was zinged for it. Told it was innappropriate. What could be more appropriate than knowing how your body is handling your food processing???

Off topic. Andrea-what is the name of the mountain in your profile pic?

"Instant" bone broth..........................open a can of chix broth from the store; mix in one packet of gelatin; heat and consume.

Jeepers- Sometimes I buy stuff that I KNOW I won't use (so I can return it later in the month). lt's my "savings" plan. What I mean is, I'm too undisciplined to have cash around because I know I will spend it...... ......so, I "invest" in merchandise that I will return for cash when I really need it. I know. I'm bad.

I have cocoa powder too, but I haven't made anything with it yet except hot choc mix. I suppose I should try making chocolate now, but it is sooooooooooooooo easy to buy and I am too lazy to try.

LAST year I bought a dozen boxes of peppermint candy canes on clearance for 10c/box! They are part of my "medical" preps - for upset tummies. Still have 111/2 boxes!!!

I thought about the scented candles. But then I decided that if I don't want people knocking down my door because they think I am baking cookies, or apple pie, or whatever scent I may have available!

I "see" a career in your profile. Advocacy. Maybe you need to follow a path to a legal-aid certificate/degree of some sort???

You are describing ADAPTATION, not evolution. More from the article (which is linked above):

I think mine is what YOU call a city ham! I've had a "country" ham only one time that I can remember. It was a Virginia ham. It had to be soaked for two days to remove the salt and rehydrate the meat. It still tasted salty if I remember correctly. No red-eye gravy for me either---I don't drink coffee!!! As to canning the second ham, I think I will cook it, cut it, and freeze it. Or perhaps, cut it and freeze it, and cook it as needed. O.o I guess I will just cook, shred, and can the THREE pork roasts and 20 lbs of ground beef I also bought!

Jarred and canned my ham: 15 psi for 75 mins. The liquid (plain water) turned the color of dark brown with a red tint, and the meat pieces shrank and took on a brownish color too. Opened one up for dinner.............pieces are nice and tender but otherwise flavorless. I guess I should have added some salt to the water when packing it. Not really the results I was looking for! I have another ham to process and I would like different/better results. Can I pre-cook the ham in the oven, or boil it in a pot to rid it of the sugars(?) that turned it dark???