Well, just to update anyone who might be interested it seems that the answer was yes and yes. I ruined it, and it was improperly cured. Or you could say I ruined it because it was improperly cured. Either way it's ruined, so I gave it to someone who is willing to try curing it a second time and then sewing a backing onto it. I wish her luck!

today was first time using one. I don't know anything about the difference between weights and gauges Then could I suggest that rather than just jumping in with foods you first take the time to learn about pressure canning and pressure canners and how they work. Pressure canning isn't like BWB canning, It has a learning curve and takes time and practice and familiarity with the stages of the process before doing it. Otherwise what often happens, as other discussions here show, errors are made and food is either improperly processed and has to be tossed or time and effort are wasted. Start with the link below from NCHFP. Especially note the 10 min wait between removing the weight and removing the lids. Then take the time to learn the parts and names of the various parts of your particular canner and how they work and what the signs of problems are. Read through the various recipe instructions at NCHFP and determine what pressures you will be using most often at your altitude. Then do several practice runs using only jars of water in the canner (you can add food color to the water) until you learn exactly how to bring it up to pressure and maintain that pressure by careful adjustments to the heat and prevent siphoning (clear water in the canner and clear water when finished in the canner). Unlike other brands your canner comes with a gauge and a counterweight. That counter weight needs to be replaced with the 3 piece (5-10-15#) weight set (Part # 50332) that is NOT available from Presto but is available online at amazon and many other sources. There are numerous discussions here about out this and I linked a few. http://forums.gardenweb.com/forums/load/harvest/msg0916184818540.html http://forums.gardenweb.com/forums/load/harvest/msg070835471337.html http://forums.gardenweb.com/forums/load/harvest/msg081947018331.html http://forums.gardenweb.com/forums/load/harvest/msg0817160620197.html If you choose to continue using the gauge then note that it must be tested annually and that it can be off by several pounds. Most importantly, slow down. We all have to learn to swim before we jump into the deep end. :) Dave Here is a link that might be useful: Using Pressure Canners

This is linked in several other places on this forum, but here's my process on the basics of fermenting tomato seeds. There's another procedure at Wintersown.org and a few of the commercial seed sites also have info on this process. Just remember that with all of these processes, the goal is to remove the gel and kill off as many pathogens as possible. Each seed saver will end up with a "personal variation" of one of the processes mentioned above. You will eventually end up with your own version that is "comfortable" for you to do, and that you have confidence in performing. Ted Ted Here is a link that might be useful: Basic fermentation process

Many years ago they passed ordinances to retain original build in historic CO mining towns. Apparently this got pushed a bit with approval of additions and interior changes. These towns are so expensive to live in or stay that those who work there have specific buses allocated for transportation from outside of the area. Every inch of land in these towns and a home's sq ft are gold. Think revenue in taxes too. Those who go there would most likely not be up to a small victorian scheme, they want what we are seeing in the transformation. 'Tis their lifestyle and they are willing to pay for it. Not that I like what they have done. But the means to the end is money for the city, bringing in people, tourists, ect. The other end of the spectrum is what has been done to some of the mining towns by changing them into gambler's paradise. Original exterior, but tacky gambling mess. Income for the towns again. Guess they at least have the ability to retain them.