My favorite pressure-canned product was pasta sauce - it was good to have instant meals ready and shelf stable. I was disappointed with pressure canning broth, I had issues with the broth exploding out of the jars after removal from the canner. That was all like 10 years ago.
I haven't done any pressure canning in a while now.
Yeah, I wanted to try it for tomatoes--unfortunately, our tomato harvest hasn't gone well, and I can't even find high quality tomatoes at the market this year. I've been really hesitant to try broth even though that was one of the things I hoped it would work well for since broth takes up so much of our freezer space--limiting how much we can keep on hand. I feared what it would do to the flavor and nutrient content--didn't know about the exploding risk! Thanks for the heads' up.
I really liked the idea of shelf stable, ready-made meals... Been considering a freeze dryer, but these are a considerable expense, and I find myself skeptical about the claims of 98% + nutrient retention. Seems too good to be true. What are your thoughts? You wouldn't happen to know any good resources for more info?
I think a freeze dryer may hold onto nutrients but yeah, super expensive. You need to find someone who has one and interview them, I think ideally you can try the product and see if you like it.
I need to point out, the jars didn't explode, it's just that broth squirted out (from under the lids) as the contents of the jars suddenly started boiling violently. They call it "siphoning" and I think you avoid it by letting everything de-pressure and cool off very very slowly. It is nice to have broth at room temperature, ready to go.
Seems rather important to define precisely what we mean by both "sex" and "gender", confusion over both being a proximate cause for much of the transgender clusterfuck. If we can't agree on what words mean then we haven't a hope in hell of resolving sticky social problems that turn on underlying facts:
" 'If you wish to converse with me', said Voltaire, 'define your terms.' How many a debate would have been deflated into a paragraph if the disputants had dared to define their terms! This is the alpha and omega of logic, the heart and soul of it, that every important term in serious discourse shall be subjected to strictest scrutiny and definition. It is difficult, and ruthlessly tests the mind; but once done it is half of any task. — Will Durant"
My favorite pressure-canned product was pasta sauce - it was good to have instant meals ready and shelf stable. I was disappointed with pressure canning broth, I had issues with the broth exploding out of the jars after removal from the canner. That was all like 10 years ago.
I haven't done any pressure canning in a while now.
Yeah, I wanted to try it for tomatoes--unfortunately, our tomato harvest hasn't gone well, and I can't even find high quality tomatoes at the market this year. I've been really hesitant to try broth even though that was one of the things I hoped it would work well for since broth takes up so much of our freezer space--limiting how much we can keep on hand. I feared what it would do to the flavor and nutrient content--didn't know about the exploding risk! Thanks for the heads' up.
I really liked the idea of shelf stable, ready-made meals... Been considering a freeze dryer, but these are a considerable expense, and I find myself skeptical about the claims of 98% + nutrient retention. Seems too good to be true. What are your thoughts? You wouldn't happen to know any good resources for more info?
I think a freeze dryer may hold onto nutrients but yeah, super expensive. You need to find someone who has one and interview them, I think ideally you can try the product and see if you like it.
I need to point out, the jars didn't explode, it's just that broth squirted out (from under the lids) as the contents of the jars suddenly started boiling violently. They call it "siphoning" and I think you avoid it by letting everything de-pressure and cool off very very slowly. It is nice to have broth at room temperature, ready to go.
Oh, I get it about the siphoning. I've actually had bottles explode with ginger beer becoming overly carbonated--haha!
Seems like you're in a pickle ... 😉🙂
But, ICYMI, y'all might have some interest in this forthcoming conference in Santa Fe September 30 on "Sex/Gender Differences: The Big Conversation":
https://santafeboys.org/participants-in-the-big-conversation/
Seems rather important to define precisely what we mean by both "sex" and "gender", confusion over both being a proximate cause for much of the transgender clusterfuck. If we can't agree on what words mean then we haven't a hope in hell of resolving sticky social problems that turn on underlying facts:
" 'If you wish to converse with me', said Voltaire, 'define your terms.' How many a debate would have been deflated into a paragraph if the disputants had dared to define their terms! This is the alpha and omega of logic, the heart and soul of it, that every important term in serious discourse shall be subjected to strictest scrutiny and definition. It is difficult, and ruthlessly tests the mind; but once done it is half of any task. — Will Durant"
https://quotefancy.com/quote/3001527/Will-Durant-If-you-wish-to-converse-with-me-said-Voltaire-define-your-terms-How-many-a