tag:blogger.com,1999:blog-2970975545475697571.post293274869015794298..comments2024-03-28T07:39:54.075-04:00Comments on Eaton Rapids Joe: Efficiency mattersEaton Rapids Joehttp://www.blogger.com/profile/09102166969915526172noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-2970975545475697571.post-11846796296931453262019-08-09T20:48:33.430-04:002019-08-09T20:48:33.430-04:00One other observation, tomatoes were cooked down i...One other observation, tomatoes were cooked down in my family to conserve jars and lids. They are expensive and you only have a finite amount of jars. <br /><br />By the way, Mom saved any jar that a regular or wide-mouth lid-n-ring would screw down snugly on. She usually used those jars for pickling or anything that was water-bath canned since they were suppose to be single-use jars.Judyhttps://www.blogger.com/profile/06530748998376076224noreply@blogger.comtag:blogger.com,1999:blog-2970975545475697571.post-24273966744671509582019-08-09T20:37:39.919-04:002019-08-09T20:37:39.919-04:00Skins/peelings, cores and trimmed bits (nothing go...Skins/peelings, cores and trimmed bits (nothing good enough for pie filling or fruit as a dessert) are cooked down into fruit butters. Then, run the cooked scraps through a food mill. I tried this the first time out of curiosity. My mother talked about her mother doing this but I never saw Mom do it. This will make a good amount of fruit butter with very little waste. The chickens didn't get much!<br /><br />And Howard is right, anybody over the age of 5 is going to be put to work weeding and prepping produce so there is something to eat during winter and early spring. Judyhttps://www.blogger.com/profile/06530748998376076224noreply@blogger.comtag:blogger.com,1999:blog-2970975545475697571.post-41675795218265208752019-08-07T13:47:35.895-04:002019-08-07T13:47:35.895-04:00I'm pretty certain that the srean cabinets wer...I'm pretty certain that the srean cabinets were pressurized. On a personal note I have three pressure canners and if we luck into an August moose I'l end up putting what good cuts I can fit in the freezer, brine a five gal bucket for corned meat (I keep a supply of nitetrite cure) and be canning until the rest is done. I have also hard salted both salmon fillets and herring to later be freshened and used. I understand very early settlers in the Catskills of N.Y. did that with spring run suckers. Just some thoughts on feeding people. I wouldn't mind the peach skins at all but consider that some of the high intensity work (like stringing the green beans I mentioned earlier can be done by preteen who nolonger have an Iphone to keep them busy.Howard Brewihttps://www.blogger.com/profile/17828388973685184730noreply@blogger.comtag:blogger.com,1999:blog-2970975545475697571.post-27711349652752931942019-08-07T07:48:41.253-04:002019-08-07T07:48:41.253-04:00Thanks for writing. It is always great to have som...Thanks for writing. It is always great to have somebody who laid eyes on the real thing pipe-up.<br /><br />Forgive the pun but steam canning is an entirely different kettle of fish.<br /><br />Fish, meat and other non-acidic or non-nitrite treated foods are usually pressure canned because the 180 degrees internal is not sufficient to kill Clostridium spores. Botulism and Tetanus belong to the genus Clostridia, for instance.<br /><br />My educated guess is that the steam cabinets had doors that could be pressurized. They probably had a purge cycle where the incoming steam displaced air. Then they allowed the space to pressurize with fifteen or twenty PSIG steam. That is more than what most non-commercial canners want to attempt.<br /><br />I don't want to get too emphatic, but many of the niceties of canning like peeling fruit and boiling down sauce are high labor, high fuel operations. Consider peeling peaches or tomatoes. My SWAG is that it triples the labor involved in moving the peaches/tomatoes from the basket on the floor to the jars on the pantry shelf. My gut feel is that the people living in an austere environment would be thrilled to quarter the fruit, remove the pits, if any, stuff them in a jar and process. If they had fruit juice they might pour that in to take out air bubbles.<br /><br />On February 15 any skins would be overlooked if there were no other options.<br /><br />Again, that is just my opinion.Eaton Rapids Joehttps://www.blogger.com/profile/09102166969915526172noreply@blogger.comtag:blogger.com,1999:blog-2970975545475697571.post-5621508832444500702019-08-07T00:49:03.107-04:002019-08-07T00:49:03.107-04:00I see your point if canning foods that are general...I see your point if canning foods that are generally started cold, like saurkraut (which by the way can be crock stored if it is used regularly) Your greens example, even with added vinegar, would normaly be wilted (cooked) before packing. You get alot more greens in a jar that way. Tomato sauce is generally cooked down to reduce volume so it can be packed hot and put directly in a boiling water bath. The only commercial canning I have seen were canning pink salmon and the pulled the racks of cans out of the steam canners hot and put the next one in(no breakage with tin). Fruit and pickles seem to be the main foods such a system works for. Howard Brewihttps://www.blogger.com/profile/17828388973685184730noreply@blogger.comtag:blogger.com,1999:blog-2970975545475697571.post-40424275473994434402019-08-06T18:56:11.506-04:002019-08-06T18:56:11.506-04:00Now look at heat recovery ventilators for the hous...Now look at heat recovery ventilators for the house to allow for air exchange without sky-high heating or cooling bills.<br /><br />The general term for this setup is counter-current heat exchange.Rick Thttps://www.blogger.com/profile/04748076795783834112noreply@blogger.comtag:blogger.com,1999:blog-2970975545475697571.post-37225436229177749112019-08-06T17:45:29.817-04:002019-08-06T17:45:29.817-04:00I must say I continue to learn things from your wr...I must say I continue to learn things from your writing. Thanks!RDBhttps://www.blogger.com/profile/10255604845196905705noreply@blogger.com