Long day. Working at wifeys studio tonight. Just finished some mudding.
Bad gardening year for me. I'm starting to get some zucchini. Man I love zuchinni. I have a billion cucumber flowers but I'm not sure there is enough summer left to get much of a harvest. I have a full schedule tomorrow. One nice T&M job and a few to look at and bid. The rest of the weekend will be on mom and dad's roof. I like having stuff to do but I need a break.
Happy late night everyone!
Ischiavo, you are a busy guy. To be honest I'm pretty envious of that
. Hang in there brother and count your blessing you are so busy. I think you probably are thankful already.
Do yo guys know there is a Kids' food challenge on the Food Network. These kids are pretty amazing !
I have a question and figured this thread wouldn't be a bad place to ask it because its this thread and filled with very good folks who are wise in many ways.
Okay, I just sucked up a little there. But not really, I know you guys are very awesome. I say that proclamation with a true heart.
As I have probably mentioned often recently , I've become infatuated with canning. I haven't canned a lot, mostly just some jams. (Boiling water bath canned them) I've also canned a few pints of red and pinto beans - pressure canned. The boiling water bath method is mostly recommended for jam and foods with a pH below 4.6.
I have a question though, let me preface it by some fact. Below 1000 feet altitude. A pressure canner will raise boiling water to 228f at 5 psi, 240f at 10 pounds, and 250f at 15 psi. A boiling water bath will reach 212f at sea level.
It's well documented for highly acidic foods a boil water bath is fine. Most fruit and jams. No I don't know that for sure. Jams are acidic enough to safely use a boiling water bath.
But can I pressure can jams ? Why ? Because when you do a water bath you have to cover the jars an inch or so above the top of the highest jar's lid. I have a 23 quart canner and that's a lot of water. Especially if the canner only has a few quart jars in it.
The same two quart jars I could add three quarts of water, to a pressure canner; gallons less than a boiling water bath requirement.
I'm trying to save electricity. Here in Hawaii it's 38 cents per kW.
I think if I pressure canned with a substantially less amount of water it would take less energy consumed. I'd save money.
However a pressure canner and water bath produce different heats. At the lower published temps a pressure canner at. 5 psi (1000 ft or below )is 228f degrees.
Any idea the psi I need to use at sea level to mimic boiling water bath canning of 212f?
Cheers!
Kana
Dan, I've used this line before, but when I asked my doctor what exercise I should do to help my cholesterol she advised I dig a hole. My dad used to always say don't worry about cancer as my inherited heart will kill me long before a cancer could grow. Now I'm not so sure, the race appears to be on. I like what you said about your son, my son is the greatest thing I have contributed to. Since he is adopted he can escape any medical issues I may have (sadly we don't know what his genetics might have in store for him, but I'm sure science will help out by the the time he gets old). At any rate, thanks for the kind words you struggled with in the other thread (I saw the thread before the edits). I've seen various posts you've written lately and I thought I raise a glass to you and say cheers 
