Can this Sofa be saved?
Nish CE
2 years ago
last modified: 2 years ago
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Newbie canning mistake - can this be saved?
Comments (19)seysonn - NCHFP isn't just some unknown organization. It is the research labs for USDA/FDA and are the recognized national authority in safe food preservation/canning for both commercial and home food canners. All other approved sources of home food canning info/recipes/instructions are based on their recommendations and regulations. And yes, if you explore their many publications (or take their classes) they are well aware of the whys and do explain how density can be calculated and why their testing has determined that adding flours, pastas, and other thickeners cannot be recommended. Basically it because the amount of processing times required to compensate for the increased density would be so detrimental to the quality of the food that it would be unpalatable. Further since the thickener of choice is easily added at preparation/serving time after the jar is opened there is no justifiable reason to process it to death simply to compensate for the thickeners. So it isn't a matter of just adding 5 or 10 min here or there. Not to mention that very few home canners are able to or have the interest in measuring the density of their foods and doing all the calculations. Especially when it has already been done by professionals. Beef stew is already processed for 90 min. (quarts) so say you add flour to it. Now you have to calculate the density. Density = mass divided by volume. Calculate the mass of the container, then the mass of the container with all the liquids and subtract the mass of the container and you have the mass of the liquid. Then you do the same for all the solids. Then measure the volumes, etc. etc. etc.and discover that the density of it has now increased x fold. How many min do you has to that 90 min processing time for each increase in density? 10 min, 20 min, 60 min? What happens to all the vegetables in that stew? Slushy mush with a scorched taste most likely. You really want to do all that? If it is enzymes, bacteria, they say that @ 240F they are all destroyed. No they say at 240+ for a specific period of time and that period of time differs from bacterial pathogen to pathogen. The time is always the variable. Campbell does it all the time. Lots of discussions here about the many differences between commercial processing in high pressure autoclaves that you can play football in and use 260-280 degrees F at 50-70 psi (after first irradiating the foods) vs. the common home pressure canner at 240 and 10-15 psi. No comparison what so ever. Dave...See MoreCan this leather sofa be saved?
Comments (11)Do you think Murphys Oil Soap would be best so it would condition the leather or should I use palmolive which would have a grease cutting agent in it? It actually isn't as white as it looks - that was the camera flash making it look bright. It is a little hazy - but almost like a powdery beginning to mold look..... I've seen the same sort of mold/mildew on leather leadshanks that have gotten wet and been left in a cool barn, that is what it sort of reminds me of. Plus, it is definitely still moist and the family room is downstairs where it does stay cooler. Thanks for the suggestions, I'm not sure if I should heat dry it then clean it or clean it and risk getting it wetter and THEN heat dry it.........See MoreCan the couch be saved?
Comments (0)We have a Rowe Couch that my wife and I bought about 6 years ago. To put it simply, we love this couch and it is the most used furniture in the house. However, it is showing its age. It creaks (I'm afriad that the kids jumping on it may have broken something) and all the cushions have seen better days. The fabric and appearance is still really great! Do you think its worth getting fixed (e.g., perhaps getting all the cushions redone?)? What is a fair price for doing this type of work in the Washington DC area? Thanks in advance....See MoreCan this marble be saved? Can I?
Comments (22)Jenswrens,for starters marble polished or honed might not be the right material for you. Try looking at white quartzite; its 100% natural like marble and granite but it has no calcite therefore it’s not affected by acids. There are many different varieties available including some that look like white Cararra. As for your perfectly normal pastry top, yes it can be saved and most likely look better than new. Any stone fabrication shop (if they’re customer friendly) can hone and re-polish the surface in about 20 minutes. 4 grits- acid polish and it’s done, however, it will never stop etching. The good news about etching is that it is superficial. Unlike scratches that usually go much deeper into the stone, etches can be ground out with a 220 grit diamond pad (scratches usually require a 50 grit pad.) Diamond grits are similar to sand paper in which the lower the number, the more coarse the grit is. The deeper the scratches the deeper you need to grind to remove them scratching is much more difficult to get out compared to etching. Once the marble is evenly honed with no more scratches from the diamond pads you can make a decision to keep it honed or to continue until it is polished. Yes, honed marble will show less etching compared to polished marble. (I am always impressed at how much good information comes from this forum, I admit, there are homeowners on this site that know more than most of the people I have worked with!) The truth is honed marble will etch at the same rate there is just less contrast between the honed surface and the etch mark so it appears to be less. Polished marble has its advantages too. Polished marble will help resist staining. Polished marble equals tighter pores; tighter pores means less liquid permeating the surface; less penetration thus less staining. That said following a proper sealant regiment will level the playing fields. Honed marble properly sealed will resist staining the same as polished marble when properly sealed. Nothing stops etching! With regards to self honing, this can be done but with the etch marks already there it will be difficult to blend. Using either diamond pads or sand paper would yield a better result. “Wet” sand paper like the type you find in an auto part store accompanied with water and circular motions is suggested. I have heard some people mention scotch-bright pads but I have never used them for honing. Lemon juice could work but it takes hours and it feathering around the already affected areas will be a challenge. Lastly, I wanted to comment on the barkeepers Friend. One of the main ingredients is oxalic acid. Used incorrectly one of two things will happen; you will either burn the surface or polish the surface. Let me explain, oxalic acid is one many different types of acids used to polish and restore marble. If it is not used correctly meaning wrong water to acid ratios or incorrect buffing speed, it will etch the finish faster than any common food or beverage. But it does wonders on old pots…....See MoreNish CE
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