Will induction work during canning season?
6 months ago
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Comments (51)Me? Cylon? Fracking Zeus, you may be right! That explains a lot: No baby pictures 11 brothers who all look like me That odd factory in my hometown How perfect I am Speaking of small towns. Ever notice how some of these in our neck of the woods are all quaint and charming and others are just sad and creepy? You know, I really enjoy these TV series, type DVDs. ThereÂs something a bit more gratifying when you have to devote many nights of viewing in order to finish something and see how it all turns out. After I did a bunch of these and then took a break and watched a few regular movies, the movies just seemed lacking or rushed or kind of lame at telling the story they wanted to tell. Maybe all movies need to be 6 hours minimum. I have to do more of these series once I start the DVD thing again. Will do the miniseries. I like my kind....See MoreHow do you market beets during the growing season?
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Comments (2)Since no one else has chimed in I will even tho it is probably too late if you have already planted them. A couple of things to keep in mind: 1) adding stuff to a hole unless it is a really BIG hole does little good since the roots don't stay in the hole. Additives may be of benefit right after transplanting but once the plant is established it has out grown the 'hole'. 2) with a soil pH that far out of whack it really doesn't make much difference what you add or don't add in the way of nutrients because they won't be available to the plants. The acidic pH binds them up in the soil So improving your soil pH is the primary focus not the possibility that the soil may or may not be Ca++ deficient. It probably isn't. 3) And lastly as previously discussed in your post on the Vegetable gardening forum, BER is NOT a result of insufficient Ca. Tests show plenty of Ca even in BER fruit. The issue is one of even distribution of the Ca throughout the fruit while it is developing on a young plant. And that is a soil moisture issue. BER happens sometimes no matter what you do. Even in ideal soil. There is no "cure", no quickie fix, no hole additive that can prevent it. So things like bone meal and egg shells, milk, and TUMS, etc. do nothing but make the gardener feel better. The plant could care less. BER is usually found in the first fruit of the spring when the weather is inconsistent and the plant is young. As the weather stabilizes and the plant's circulatory system matures, IF the gardener is providing a consistent level of soil moisture, the BER disappears all on its own. Given your soil test results you'll have more serious potential problems to deal with than BER. With that pH ALL the nutrients, minerals, and micro-nutrients are going to be difficult to supply to the plants until the soil pH is corrected. Lime will need to be your friend and frequent applications throughout the growing season may be the only solution. JMO Dave...See MoreUsing induction burners during canning
Comments (6)Thanks for the several useful comments on this. Unfortunately I have been canning so long that I am still using my old-style (40+ years old) aluminum canners that require constant watching and heat adjustment (pressure gauge with hissy/vent models, not really "jiggle" like the modern ones, I misspoke in my first post) during processing to maintain correct pressure throughout the cycle. These are, even with gas, a royal pain and I have been thinking about replacing them. My modern pressure pans that are in effect self-stabilizing as far as pressure -they are true "jigglers" - are much easier to use. The main thing keeping me from replacing all the old pressure canners is financial inertia and reluctance to abandon these huge kettles which still technically work just fine. (I use them not only for pressure but also BWB with the lids off and many, many jars stacked up inside.) I fuss about this every year during the canning season, then, of course, it fades away afterward. I should just bite the bullet, I suppose. My worry about the heat plate set-up is that it would be like trying to run them on an electric coil: not feasible (or at least extremely frustrating and lead to poor quality control) because of the residual heat in the coil (in this case heat plate) itself. And unlike smaller pots there's no moving aside a canner packed with 3 or 4 dozen jars of food to the side to try and temper the heat. Working outside does sound appealing, but I would be a little reluctant to do so because I really like having my kitchen set up for canning with ready access to water, etc. If I set up an indoor canning room in an outbuilding, that would be ideal and I have seen some people with that setup and admired it. I often prep/process batches of food in the evening or at night and working outdoors would draw a lot of flying critters to the lights. I am fiercely obssessive about sanitation during prep so it would stress me out in the open air, I think. I do plan to have an outside exit from my kitchen to a small porch ... I am just now thinking maybe it should be a screened small porch that could be set up for canning during the main rush of the season. I'd have water close at hand in the kitch. Hmmmmmm The timing/safety issue comes to play if it takes takes too long, or too conversely it happens too quickly, to get to pressure. At extremes of either end you have issues of safety and to some degree food quality (very long time to get to pressure). This is one of the reasons that using a regular pressure pan (especially a smaller one) is not advisable for pressure canning. This is slightly OT, but have I read here a method for converting older style canners to more easier use by switching to a different weighted gauge? Maybe I am confusing this with something else? I appreciate the time you have taken to write your comments; it's very helpful to me. Canning, especially pressure canning, is foreign to a lot folks and they haven't got any idea how and why it is different from regular cooking. L...See More- 6 months ago
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