[Homesteadingfamily] Re: Canners...

LOL! NOW, you've gone and stumped me! I have been canning over 25 years
and never been asked that!I have canned things with rice, but never
canned cooked rice alone. It's a good idea to think about, though...~deb
--- In Homesteadingfamily@yahoogroups.com, "Jeanne Lookabill"
<atasteofcreole@...> wrote:
>
> Can you add rice?
>
>
>
> Jeanne
>
> <http://community.webshots.com/user/atasetofcreole>
> http://community.webshots.com/user/atasetofcreole
>
> <http://atasteofcreole.wordpress.com/>
http://atasteofcreole.wordpress.com/
>
> NEW ORLEANS--Our city, Our team, Our time, Our destiny; Our Moment in
NFL
> History... Home of the 2010 SUPERBOWL XLIV NFL WORLD CHAMPIONS--THE
NEW
> ORLEANS SAINTS. NOW...Who Dat say they gonna beat them SAINTS?
>
>
>
> From: Homesteadingfamily@yahoogroups.com
> [mailto:Homesteadingfamily@yahoogroups.com] On Behalf Of Deb
> Sent: Monday, October 25, 2010 9:11 PM
> To: Homesteadingfamily@yahoogroups.com
> Subject: [Homesteadingfamily] Re: Canners...
>
>
>
>
>
> Any soups or anything containing meat, I pressure at 12-15 pounds of
> pressure for on e hour and thirty minutes....sometimes I turn it off
at
> 1 hour and fifteen minutes, because it still takes about 15 minutes to
> cool down, yet it is still under pressure during that time. You will
> never lose a meat doing this. For soups and stews I cook it about half
> way, then put while really hot into the jars and pressure...it will
> finish cooking in the canner.
> I get the lid gaskets at the ACE hardware store locally..and LEHMAN'S
in
> Ohio has a good selection of them, but cost a little more than the
> hardware store. I like to keep one extra for every canner, just in
case.
> The silicon oil, my husband got for me, but I thin it came from
Lowe's.
> It is inexpensive and really brings the moisture back to any rubber
> goods...and extends the life of the item. I just rub it on and let it
> sit for a while, then rub off the excess with a paper towel and it's
> ready to store or go back to work!
>
> Yes, there is a good pressure canning book called "BALL BLUE BOOK OF
> CANNING". Trouble is, I never get a lot of stuff to work from that,
but
> it has good basic info. Every single dish I can which has meat, all
gets
> done with the same time and pressure above. I have never lost a jar
> doing it this way, in 25 years of canning! I raw pack and pre-cook and
> get good results doing it this way. And of course, always have your
> jars, ring and tips hot and clean before beginning!~deb
>
> --- In Homesteadingfamily@yahoogroups.com
> <mailto:Homesteadingfamily%40yahoogroups.com> , "Jeanne Lookabill"
> atasteofcreole@ wrote:
> >
> > Wow Deb!
> >
> >
> >
> > Thanks for the advice. I think I may get one. I can practice on
> gumbo,
> > chili and homemade ckn soup!
> >
> >
> >
> > Query:
> >
> > 1) Where does one get silicone gel?
> >
> > 2) Extra gaskets?
> >
> > 3) Is there a pressure canning book?
> >
> >
> >
> > I've got two unopened cases of lids.
> >
> >
> >
> > Jeanne
> >
> > <http://community.webshots.com/user/atasetofcreole>
> > http://community.webshots.com/user/atasetofcreole
> >
> > <http://atasteofcreole.wordpress.com/>
> http://atasteofcreole.wordpress.com/
> >
> > NEW ORLEANS--Our city, Our team, Our time, Our destiny; Our Moment
in
> NFL
> > History... Home of the 2010 SUPERBOWL XLIV NFL WORLD CHAMPIONS--THE
> NEW
> > ORLEANS SAINTS. NOW...Who Dat say they gonna beat them SAINTS?
> >
> > ,___
> >
> >
> >
> > [Non-text portions of this message have been removed]
> >
>
> [Non-text portions of this message have been removed]
>
>
>
>
>
> [Non-text portions of this message have been removed]
>

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