Where did I go wrong? Pressure regulator weight woes
Tanya Kotze
16 years ago
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Linda_Lou
16 years agoLinda_Lou
16 years agoRelated Discussions
New Lawn Woes - Patch Brown, What to do??
Comments (3)Well I have a few more questions - I think I do need to relax a litlte but I was trying to get the whole history there! Anyways - hard to tel from the overall picture - but right now we have a TON of weeds on the hilly areas that took a lot longer to fill in. I tried pulling some by hand but didn't make much progress - there are literally probably in a give 3x3 area probably 5-6 crabgrass growing. I know they are annual and will die but should I be trying to pull out at least the biggest offenders? A few more very specific questions: 1. How often should I be watering? Right now I have 14 zones, i am running each zone for 30 minutes. I run zones 1-7 on one day and zones 8-14 on the opposite days. IS this too often? Shoudl I only be watering every 3rd day? 2. In the backyard, my grass is barely growing at all. We had a very heavy rainstorm a few weeks ago and I think all the nutrients were washed from the soil. I literally have no growth at all back there. Should I put some fertilizer down; or is that too risky in July? 3. When should i overseed the lawn? IS it OK to try and patch areas now that are completely bare? I had been scraping the surface, putting down the seed, and then putting peat moss on top previously. 4. After the sprinkler system install I have really nice "lines" going across the lawn where they dug the trenches. The earth is elevated at these parts. How do I flatten out my lawn again? Does this just take time; or should I try rolling it? (keep in mind lawn is only 10 weeks old) Thanks -...See MoreCanning Tomatoes, What did I do wrong?
Comments (33)Charlie, This topic has come up on the tomato forum several times, and Dr. Carolyn Male (author of the book _100 Heirloom Tomatoes for the American Garden) posted about a recent study that showed almost all varieties of tomato actually have almost exactly the same acidity --- hybrids and heirlooms both, of various colours. (People often say that many yellow tomatoes are lower in acid, but in truth it turns out that they have the same amound of acid, just higher sugar so they taste less acid, said Carolyn.) The only exceptions are a few hybrids developed in the 50s intentionally to be lower in acid. Most of them are very rare these days; the one that is still around to some extent is Jet Star. So unless you are growing Jet Star tomatoes, if they are fresh and ripe they are all about the same acidity, which is about the same as it has been for a long time. I wish I still had the source info for the study, but I have switched computer since then and can't find it. But if you ask Carolyn about it on the tomato forum she can probably point you to it. Regards, Zabby P.S. Jessie, good luck with those tomatoes this year! If it gets too hot to can, you know, you can throw them in the freezer and can them when it cools off. The skins are really easy to remove once they've been frozen, too!...See MoreNew Pressure Canner- weight spins, not rocks?
Comments (14)I have 2 Mirros. One of each type of weight, disk style with the 5, 10, 15 lb. holes and the "ball" style that is 5 lb. without any additional pieces, 10 lb. with the bottom piece and 15 lb. with the top added. The ball type does tend to spin and hiss. If it's a straight hiss, turn it down, if nothing, turn it up a bit. I start on HI (this is the equivalent of 10 on my electric coil stove), when I get to about the 8-9 minute mark on the venting, I adjust the burner down just a tiny bit (9/5). When I put the weight on (yes, the ball type is screwed on until it drops...dumbest design ever!), I adjust to 9. Once the weight starts to spin/hiss, I adjust again to 8.5. Sometimes I still need to make another adjustment a few minutes later, but on my stove, never lower than 8. YMMV. The disk is easier, adjustments are the same...done slowly and some time between them. Dave is right....use the 3" of water rather than a measured amount. Deanna...See MoreMirro 22 quart weighted pressure canner questions
Comments (36)G'morning! They float when processed in Water Bath... there is just not as much head space (top + bottom) so it was not as noticeable. I never had any problems in the past using W/B process, but unfortunately now that many varieties of tomato's have lost their acidity through modern genetic tweaking and hybridizing it is now necessary to add acid to tomatoes, including heirloom varieties when canning them :-( The level of temperature needed to kill botulism bacteria for low-acid foods can only be reached by using a pressure canner. So, I bought a new pressure canner, and now I am going through the growing pains of learning how to use it. I am just above sea level, so I only used 10 psi to process. It is quite the learning curve - it was SO much easier 10 years ago! I've always wanted to try canning Salmon though so now that I've invested in the proper equipment, that will be my next project :-) I did notice the interior of the canner was shiny ... I added a tbsp of vinegar to the water as suggested in the manual but I guess it was the lemon juice? Since I was having so much trouble getting the pressure up (took WAY 2 long on my stove), I've now invested in an outdoor cooking burner so when I get a chance I will try another batch of tomatoes and see if that improves the final outcome. I will also try using citric acid instead of lemon juice because I have a feeling I am not going to like the flavor in a few months once that lemon juice settles in :-( I was trying to avoid doing a hot pack - it is just one more step that makes it a longer process :-( I am almost at the point that I want to freeze them in the future ... seems like a LOT less trouble! I will persist tho - because I have invested 2 much time and $ 2 give up now :-) Thx again for all of your help and suggestions - I really appreciate it! :-) Have a gr8 day!...See MoreLinda_Lou
16 years agoTanya Kotze
16 years agoTanya Kotze
16 years agoladykitsu
16 years agoLinda_Lou
16 years agoTanya Kotze
16 years agoladykitsu
16 years agolynnbin
15 years agogreenhouser
15 years ago
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