posted on May, 20 2011 @ 04:48 PM
reply to post by bozzchem
Relating to home canning, I'll pass along these tidbits the first of which just recently happened in my family. A week ago I passed on to my oldest
daughter a large pressure cooker that my mother got for Christmas in 1947. It had been on the shelf, unused, for over thirty years.
She went on line to find a new lid seal and discovered that she should have the pressure gauge checked. The check, done by the County Extention
Service, showed that the gauge was faulty and needed to be replaced. So had she attempted to use the old, existing gauge to process her foods, in
some way there would have been errors made in in either under or over processing. This can be critical when it comes to canning in glass jars. And
of course, in over pressurizing the food either in jars or loose in the cooker could have caused the blow-out plug to pop out and food splattered on
the ceiling if not something far worse!
Also, I once had a quart jar of gaspacho (sp?) blow up on me that had been cooked the day before and was left to cool on the kitchen counter. I left
the room to unload the clothes dryer and heard a loud pop. The jar had exploded. The contents were fairly well contained, but the glass has
shattered in small chunks all around the room. I was lucky to have been elsewhere or I may have been hurt.
Basically, home canning is serious business,very rewarding and makes more sense very day!
Oh! One last thing: I'm sure that on-line sites will insist that you use only a jar manufactured specifically for canning. To be sure, that is
best, because they are of a heavier construction. But "in the old days" any jar that accepted a standard collar and lid was fair game. Many an old
mayo jar lived again with tomatoes inside!
edit on 20-5-2011 by Aliensun because: Some states, at least Texas and Illinois, have "Country
Extension agents" whose job is to help homemakers in such things as canning, etc.
edit on 20-5-2011 by Aliensun because: (no reason