Friday 25 February 2022

[damar]

Hi Everyone!
I have some back pages to look at! 
I'm sure you all have been posting the best of your Feb. photos.
I have not been out much with my camera, so I just have snapshots 
around the yard and neighborhood.
It was 80 degrees yesterday; 3 degrees within breaking a record.
Wow. But cooler temps will return.

This is just a sunrise snapshot off our back deck 
   
I'll try to be back later. I have to make a quick run to town.

[Dave]

Hi damar. How have you been?

80 degrees - that's nearly 15 degrees than we were yesterday here in Huntington Beach.

That's a nice photo; I've always liked how orange and gray look together.

Well I'll post something that isn't a sunrise, flower or succulent...

   

[damar]

HI Dave!
It will cool off again...that was just a blast coming in out of the Gulf.
Thats a cool photo! Was that part of an old swamp cooler?
The rust against the blue sky! Nice!

My new vintage canner is restored to working condition;
(new pressure gauge and vent pipe and DH lapped the seal area)
It works beautifully. It's only a 7 quart capacity so I am limited to
either 3 quart jars or 4 pint jars which is a nice size for just 2 people.
Its so small compared to most canners, that it could be an old autoclave
used to sterilize baby bottles.
It is an All American brand.
I have 8 pints of canned chicken breast in my pantry.
Hope to do plum (roma) tomatoes this summer
   

[Adamphotoman]

Patty, Dave, Great Colours!!
Cool Pressure cooker!

[damar]

Hi Grant! Hope all is well for you and family.
I’m sure you are ready for spring.
This is anything goes season for us.

We can have snow and daffodils.
My little tractor has the push plow on it, but didn’t get a chance this year…
Actually that’s a LOL..we hardly ever get more than a few inches.

[Man From Ironbark]

Weird that you call it canning when you are actually bottling.
Which is what we call it. Bottling.

[Dave]

Thanks damar and Grant.

damar, you asked if that was a swamp cooler; sorry but I don't have a clue - not my area of expertise. Congrats on getting your pressure cooker working. I think those can be dangerous because of the high pressures involved. I've read that an undetectable crack in the lid can fragment it, sending shrapnel flying at high velocity.

Hi Grant; I hope all is well.

MFI, since using a pressure cooker usually involves glass jars (not cans or bottles), to be accurate shouldn't it be called "jarring?"

[damar]

Yes Dave! They can take half the house if they blow! But they have safety features too and I never walk away from the kitchen for too long.
The most modern ones have emergency blow off!
Most safety releases are designed to go at 28 PSI.
And yeah, they need to be closely inspected before use.
Many of these vintage canners are still in use today.


Hi MFIB!
I think its called "canning" here because originally, people were putting up food in tin cans.
My other canner book has instructions for preserving foods under pressure in "tins".
We use "Jars" now. The word canner just stuck.
In America, what we refer to as bottles are generally long, narrow necked glass containers...like for beer etc.

[Man From Ironbark]

Yes the jars are called jars. the process is called bottling or preserving in preserving jars.

Canning always uses cans.

Interesting. Silly but interesting that though we are probably even using equipment made and branded in the same factory but use different terms for what they are.

[damar]

Ha!
We park in the driveway and drive on the parkway....yup...silly!
But I do prefer calling "parking lots" "car parks" because it's just easier.