Need advice about fire safety?
tonny1982
3 years ago
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Comments (20)
kculbers
3 years agotonny1982
3 years agoRelated Discussions
Newbie question about safety
Comments (23)First, let me address the option of boiling the canned tomato sauce that is now sitting on the DR table at my SIL's where we put it to cool after BWB last week. I am not at all comfortable with doing anything with that sauce in an effort to save it. My jar contents are going into the trash. Sad, since I hate the waste of any food, but there's no way I am taking any chances. Unfortunately, I have seen the medical records of someone that contracted botulism (not in any way related to home canning), and it isn't pretty to put it mildly. Even the most remote possibility of that becoming a result from the ingestion of something I created by being a novice, and not having done my homework insofar as the safety precautions necessary with canning, makes me more than uncomfortable, seriously embarassed and feeling very fortunate that my intuition led me here to ask questions about some things done that didn't seem to be 100% okay with what we canned. Thanks to the great advice I've received here, I've enlightened my partner in crime in this endeavor, and I believe she's on the fence about it being okay to eat. I can't make her discard it, but I sure wish I could. I've given the information gleaned here, and from what I can tell, she believes I am over-reacting or over-thinking the whole issue altogether. Don't misunderstand, she's not ignorant, she's a college educated, MBA, just not a chemist, lol. I wanted to clarify something I posted above that I think might be interpreted in a way that I did not intend. The canning/preserving of foods in a plain manner is fabulous if done safely, and can be part and parcel of all sorts of fabulous recipes. My point about not preserving plain things was phrased poorly, and I sincerely apologize to all of you who preserve your harvest, feeding your families wholesome foods through the hard work associated with growing food and with canning. Yes, the crafty part of cooking is one of my big hobbies. If I were fortunate enough to tend a huge garden that yielded me lots of healthy fruits and/or vegetables, I would certainly be more than thrilled to preserve all of what wasn't eaten throughout the growing season. That said, I've wanted to "can" for years, but had no idea of the amount of built-in safeguards when you are knowledgable about what you're doing rather than what I tried to do. Yes, "The Art of Preserving" by WS is a beautiful book to look at, has all sorts of delicious recipes, unfortunately, it isn't at all reliable for a novice, or anyone for that matter, to use as their only source of information on preserving foods safely. Since I've now learned a hugely valuable lesson (~thank you to each and every person who took the time to respond to my post ~), that lesson being that I need to read and absorb as much as I can about the science of canning, why certain foods can be canned safely, following vetted recipes from reputable master canners in a strict manner, and basically learning as much as I can about this craft. In speaking with a cousin who is an actual chemist about this whole issue, I now realize that playing it fast and loose, as someone on the HDF characterized the WS "The Art of Preserving", isn't an option. Education is foremost on my agenda prior to even filling my new BWB with water to process anything other than the Peach Jam recipe that has been pretty much ok'd by those in the know here on the Harvest forum. I am saddened to read that the NCHFP isn't updating any longer. For a good portion of the past few days, I've been reading the loads of information provided there. The funding loss is a political issue, and not going to go there. One of the reasons that I am a "cook", and don't do much baking, isn't only that I'm not really a sweets lover, but more that I really enjoy cooking which isn't an exact science. Baking is. Canning makes baking look like child's play when you compare it to learning to can, and adhering to strict methods to produce not only great tasting food, but food that is for-sure safe to eat or gift. The difference being, I am very interested in learning to can, and learning to can safely. Once again, many thanks to all of you who took the time to respond to my question!...See MoreQuestion About Hoods & Safety
Comments (13)One thing that no one seems to have commented on... the OP says he/she has "an old fashioned exhaust fan that vents outside." So it looks like ZoeCat17 already does have and is used to a form of ventilation...if ZoeCat17 is talking about the kind of exhaust fan I think he/she is (like a bathroom exhaust, through the wall?) the biggest differences a "real" hood would make are (1) more effective/quicker because of the capture area containing smoke/grease before it spreads, which may be minor given his/her comments on cooking style, and (2) the addition of a filter. The filter is where a safety improvement may actually lie...if you use a fan without a filter, then grease *can* build up on the blades of the fan itself and the internal mechanism, and/or on surfaces outside near the outlet, and these *can* be a fire hazard. Both of these issues can be addressed through cleaning, of course, assuming the fan mechanism is accessible, but it is far easier to clean a removable baffle. I would also note that as someone else who has lived a loooong time without a vent hood, the 2 things I really look forward to more efficient venting of are steam and heat - neither is a safety thing, and an open window helps with both, but when I work in a kitchen with "real" ventilation I am astounded at how much more comfortable it can be. This especially comes into play if you regularly make stock or big pots of soup/stew, or anything else that simmers on the stove for hours....depending on your cooking style, YMMV....See Moreneed advice about hvac replacement in north fl
Comments (4)I do not know what size our existing heat strips are. I am assuming the lowest possible, it is the same unit the builder placed in the home and it doesn't appear the original home buyers upgraded much. No idea about heating the place yet, we just moved into the home in March and our winter months here last year were very mild so I think we already had the a/c on. As far as cooling goes, we do not spend a lot of time up there yet. Our master is downstairs and the loft area is in under construction. It does not ever feel very cool to me but I really think this more impacted by the large windows in the great room and high 20 ft ceilings that open up to the loft as well as the age and capacity of the unit. I received another quote from another company here in town and the gentleman recommended the XR15 as a cost effective alternative to the XL15i. The quote he provided included replacing our downstairs system as well (both up and down with XR15's, 2.5 ton for upper and 3.5 for lower with variable speed handlers and Honeywell thermo) and didn't break up the prices in two. The total cost was $10k. I cannot get to the estimate right now to provide part numbers. However, I am now completely confused as he did not include a separate line item for the heat strips? We also discussed upgrading the insulation in the attic space because of the cooling issue etc. He confirmed what I origianlly thought and that is the insulation is the minimal for the standard back in 1999. He oprovided a quote to upgrade with R-38 of around $1800.00. I feel like the more I try to learn about the HVAC system the more confusing it gets. What exactly is the function of the heat strips? Is there any reason his quote wouldn't include a line item for same? Thanks for your help....See MoreSafety Railing pictures need advice
Comments (1)First, nailing any railing is not a good idea. Screws are much safer. Nails simply will pull out. Second, a railing fastened to the floor alone is very difficult to install so it will not bend/lean/be pushed over. If there is a brace(s) installed to prevent side movement, that makes the safety better. Third, in your situation adding a railing to the wall on the right seems to me to be the best idea. Much more secure and safer. You could then install an L shaped wall(about 4' high) around the left and back sides of the opening to make that safer....See Moremillworkman
3 years agoCharles Ross Homes
3 years agoGN Builders L.L.C
3 years agocat_ky
3 years agoformulaross20
3 years agoJoseph Corlett, LLC
3 years agoCharles Ross Homes
3 years agoGN Builders L.L.C
3 years agokudzu9
3 years agoworthy
3 years agolast modified: 3 years agokudzu9
3 years agoGN Builders L.L.C
3 years agoSigrid
3 years agoTherese N
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3 years agolast modified: 3 years agoLisa Alsop
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2 years ago
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