In Case you all want to see the start of this...Here it is
Skipside Wow! I've ignored this thread in past weeks but finally got curious when it popped up on weekly digest again. Who knew it would be so interesting!
I guess I've not gotten into spark teams enough to understand what type of problem having inactive leaders creates. Most of the teams I've seen seem to ebb and flow, getting busy then quiet for a stretch and then wake up again. Even when leaders have been tied up elsewhere, members have managed to just jump in with threads and keep things going.
Well true except for the occasional team where the members just don't respond.... which definitely isn't the case here.
So I vote - go for it Gemini. You have the enthusiasm to do what is needed.
FYI, my viewpoint/interest here is:
I had the desire in the past but not the time to can/preserve much.
Now I have chances to do more so here I am.
I love reading the threads for recipe ideas AND considering my limited experience and total lack of in-person people to learn from I love all the tips and other tidbits buried here.
I'd just keep this team going rather than starting a new team and losing the wealth of info already here
Gemini-Sky Good Morning and Glad you're back with us...
I do agree, No New Team...To much Good Info already here....
I know what you mean about an in person lesson. For years, I would not try a pressure canner til my friend had me come over her house and we did beets together.
It was so easy and fool proof that I went and bought one.
I got the All American (No Gasket type).
Now I do all kinds of veggies, fruits and this year, I want to try meats and soups.
Well, all I can say is, if you don't hear from me for awhile, maybe it Blew Up !!!!
Antheams Gemini Sky, I agree about all the excellent information buried in the threads and if they cannot be kept and accessed then a new team is not a good idea.
I would like your help as I'm suffering from being English and am not at all sure what you mean by "canning". I thought it meant what we call "bottling" when you heat treat stuff in a preserving jar either in the oven or in a water bath, and it seals when it cools but I was always told that, other than tomatoes which were really fruit, it was dangerous, without very special equipment, to preserve vegetables in this way. Is your canner something very special? Your mention of a gasket and possibilities of explosions makes me think it might be what we call a pressure cooker which I use for cooking stews and so on but that does not have any special temperature control - you just use different pressure weights; 5lbs, 10lbs or 15lbs.
Divided by a common language is what someone said about the English and Americans and it seems that this might be a case of this. I'd love to preserve vegetables other than in the freezer or making chutney or pickle especially when we have a glut of beans or beets so much look forward to hearing from you.
Skipside Anthea - You are right about the english speaking language divide. And it's not just between North America and Britain. I wonder if the spanish speakers have this same issue? they must.
anyway as to your 'translation' question:
When we take about canning here, we may be speaking about one of two methods
1) common canning = boiled-water canning = waterbath canning = what you call "bottling"
"recommended for high-acid and acidified foods such as fruits, soft-spreads, pickles, and tomatoes"
2) pressure canning = canning done in a big pan (big enough to hold all several jars on a rack inside) with a locking lid and either a weighted gauge or dial gauge = what you call (?) canning
We also have a smaller cooking pan called a pressure cooker that is like a saucepan with a locking lid and is just used for cooking up a meal. I have one but it's still in the box as I've never gotten up the nerve to try it out. I can't tell you much about it except to say I once saw someone use one to steam beets. (Long time ago but was the only time I tasted beets and didn't hate them) .
Pressure canner is much bigger but undoubtably works similarly.
"Pressure canner is the processing method recommended for low-acid foods such as vegetables, meats, poutlry, seafood, and some combination recipes combining low-acid & high-acid foods." because need to use temp greater than boiling point of water ;
using temp of approx. 240F=116C
==== example of "pressure canner"
Antheams Skipside, you are so good as this is exactly the information I wanted.
I guess there might not be enough people over here who are prepared to preserve vegetables and meat/fish etc as we have loads of recipes in magazines and papers for different fruit and pickles and so on but precious few for veg. I know the French and Belgian do a lot of vegetable preserving which is why you can always find the jars in supermarkets over there - whereas here we only have the fresh or frozen veg or imports from the Continent.
Does the pressure gauge on the canning machine actually show the temperature or is that in the book? And now of course I am wondering from where I can get one. If I am googlisng for it what exactly shoudlI google?
Keep well and happy.
Skipside Anthea - good questions
I thought this warranted setting up a new thread for discussion of pressure canners
so I set it up under general discussion forum as
"Pressure Canners - resources & questions"
Hopefully we can get some good feedback there
| Pounds lost: 24.6