"Nick Maclaren" wrote in message
...
In article , Baz
wrote:

Capitals are regarded as shouting.
Perhaps you can set your keyboard to whispering.
Only joking.

But can I bottle.........
Joking again.

God help me, I am seriously ****ed off with the trolls and just
plain idiots who keep ignoring the simple fact that the vegetables
you want to bottle are non-acid :-(

I don't know exactly what the chances are of a non-gassy,
non-tainting botulinus infection are, but the consequences of one
are likely to be death for anyone eating the result. If I were
bottling vegetables, I would do as we did in the UK in the 1950s
and use pressure. Fruit isn't a problem, and you don't need
pressure.

There were good reasons that most people in the UK up to the
1950s used bottling only for fruit, and preserved vegetables by
salting, drying etc. Pressure bottling is a pain to do, and
constrains the amounts you do and size of bottles.

But it's your life ....


All the above is true.
You could do it by putting your filled jars in a pressure cooker.
You would need to be certain all parts of the contents were heated through.
You would need to be certain they were cool (unpressurised before opening
the pressure cooker.
So even then a bit dodgy.

This is how tinned meats are manufacuted commercially, ie they are sealed in
the tin an cooked in an autoclave at high steam pressure.

In article ,
says...

You could do it by putting your filled jars in a pressure cooker.
You would need to be certain all parts of the contents were heated through.

Have you never used a pressure cooker?

You would need to be certain they were cool (unpressurised before opening
the pressure cooker.

Nobody who has ever used a pressure cooker would find it remotely
difficult to depressurise or cool.

So even then a bit dodgy.

Using a pressure cooker is not in the least bit uncertain difficult or
dodgy; just unnecessary in this instance.


http://www.1900s.org.uk/1940s50s-preserving-fruit.htm
http://www.kilnerjar.co.uk/Preserving/guides/how-to-
preserve#.UixMLH8WYuc

Janet

"Janet" wrote in message
t...
In article ,
says...

You could do it by putting your filled jars in a pressure cooker.
You would need to be certain all parts of the contents were heated
through.

Have you never used a pressure cooker?

You would need to be certain they were cool (unpressurised before opening
the pressure cooker.

Nobody who has ever used a pressure cooker would find it remotely
difficult to depressurise or cool.

So even then a bit dodgy.

Using a pressure cooker is not in the least bit uncertain difficult or
dodgy; just unnecessary in this instance.


http://www.1900s.org.uk/1940s50s-preserving-fruit.htm
http://www.kilnerjar.co.uk/Preserving/guides/how-to-
preserve#.UixMLH8WYuc

Janet

Clearly you are one that needs to be made aware of the dangers.
If you rapidly depressurise a pressure cooker and there is a closed
container inside, the container may explode due to over pressure and/or
thermal shock.

"harryagain" wrote in
:


"Janet" wrote in message
t...
In article ,
says...

You could do it by putting your filled jars in a pressure cooker.
You would need to be certain all parts of the contents were heated
through.

Have you never used a pressure cooker?

You would need to be certain they were cool (unpressurised before
opening the pressure cooker.

Nobody who has ever used a pressure cooker would find it remotely
difficult to depressurise or cool.

So even then a bit dodgy.

Using a pressure cooker is not in the least bit uncertain difficult
or
dodgy; just unnecessary in this instance.


http://www.1900s.org.uk/1940s50s-preserving-fruit.htm
http://www.kilnerjar.co.uk/Preserving/guides/how-to-
preserve#.UixMLH8WYuc

Janet

Clearly you are one that needs to be made aware of the dangers.
If you rapidly depressurise a pressure cooker and there is a closed
container inside, the container may explode due to over pressure
and/or thermal shock.



Careful here!
Janet is the expert on everything. It likes to think so, but nope it is a
dope.

Baz

In article ,
says...

"Janet" wrote in message
t...
In article ,
says...

You could do it by putting your filled jars in a pressure cooker.
You would need to be certain all parts of the contents were heated
through.

Have you never used a pressure cooker?

You would need to be certain they were cool (unpressurised before opening
the pressure cooker.

Nobody who has ever used a pressure cooker would find it remotely
difficult to depressurise or cool.

So even then a bit dodgy.

Using a pressure cooker is not in the least bit uncertain difficult or
dodgy; just unnecessary in this instance.


http://www.1900s.org.uk/1940s50s-preserving-fruit.htm
http://www.kilnerjar.co.uk/Preserving/guides/how-to-
preserve#.UixMLH8WYuc

Janet

Clearly you are one that needs to be made aware of the dangers.
If you rapidly depressurise a pressure cooker and there is a closed
container inside, the container may explode due to over pressure and/or
thermal shock.

Who said "rapidly depressurise a pressure cooker"?
Take it off the heat. Do nothing. That's how easy it is.
The pressure cooker will depressurise all by itself.

Janet

On Sun, 8 Sep 2013 20:41:55 +0100, Janet wrote:

Clearly you are one that needs to be made aware of the dangers.
If you rapidly depressurise a pressure cooker and there is a
closed
container inside, the container may explode due to over pressure
and/or
thermal shock.

If a closed container in a pressure cooker hasn't already exploded...

AIUI the containers are not sealed until they have been through the
high temperature/pressure process and cooled to be accessable at room
pressure.

Any lids etc also need to have gone through the high temp/pressure so
presumably they are loosely fitted to keep most of the water/steam
out of the product and tightly fitted whilst everything is still very
hot.

Who said "rapidly depressurise a pressure cooker"?
Take it off the heat. Do nothing. That's how easy it is.
The pressure cooker will depressurise all by itself.

Once you take the weights off... Will the pressure drop to
atmospheric in a sensible time scale once removed from the heat and
weights left on? I guess you let it cool 'till it stops hissing from
the weights then keep trying to lift the weights without it blowing
too much, FSVO "too much" steam out.

I've no great experience of pressure cookers, My Mum didn't like 'em
so we never had one at home.

--
Cheers
Dave.

In article o.uk,
says...

On Sun, 8 Sep 2013 20:41:55 +0100, Janet wrote:


Who said "rapidly depressurise a pressure cooker"?
Take it off the heat. Do nothing. That's how easy it is.
The pressure cooker will depressurise all by itself.

Once you take the weights off... Will the pressure drop to
atmospheric in a sensible time scale once removed from the heat and
weights left on?

Yes. A few minutes; not hours .

I guess you let it cool 'till it stops hissing from
the weights then keep trying to lift the weights without it blowing
too much, FSVO "too much" steam out.

If I DO want the PC to depressurise quickly, I take it off the heat
and slip a knife point through the ring on the weight and tilt it,
which releases steam fast. Once it stops hissing you lift off the weight
and can open the lid.

Janet.

On 9/9/2013 4:01 PM, Martin wrote:
On Mon, 9 Sep 2013 18:07:35 +0100, Janet wrote:

If I DO want the PC to depressurise quickly, I take it off the heat
and slip a knife point through the ring on the weight and tilt it,
which releases steam fast. Once it stops hissing you lift off the weight
and can open the lid.

I use a fork or put the pressure cooker in the sink and run cold water
over it.

My doesn't have weights, but it does have a quick-release setting.

On 09/09/2013 10:38, Dave Liquorice wrote:
On Sun, 8 Sep 2013 20:41:55 +0100, Janet wrote:

Clearly you are one that needs to be made aware of the dangers.
If you rapidly depressurise a pressure cooker and there is a
closed
container inside, the container may explode due to over pressure
and/or
thermal shock.

If a closed container in a pressure cooker hasn't already exploded...

It should be mostly OK provided that the pressure in the container is
coupled to the pressure in the autoclave the boiling point of the water
inside it will also be raised. Conversely the water inside the container
will boil until it matches the working pressure in the cooker.


AIUI the containers are not sealed until they have been through the
high temperature/pressure process and cooled to be accessable at room
pressure.

Any lids etc also need to have gone through the high temp/pressure so
presumably they are loosely fitted to keep most of the water/steam
out of the product and tightly fitted whilst everything is still very
hot.

I think for home canning it is supposed to be fully sealed and then
aggressively pressure cooked. Not sure how well Killner jars would stand
up to it. We blanch and then freeze pea & bean gluts.

Who said "rapidly depressurise a pressure cooker"?
Take it off the heat. Do nothing. That's how easy it is.
The pressure cooker will depressurise all by itself.

Once you take the weights off... Will the pressure drop to
atmospheric in a sensible time scale once removed from the heat and
weights left on? I guess you let it cool 'till it stops hissing from
the weights then keep trying to lift the weights without it blowing
too much, FSVO "too much" steam out.

I've no great experience of pressure cookers, My Mum didn't like 'em
so we never had one at home.

Sudden decreases in pressure are a very bad thing as flash boiling
inside some thick goupy stew or soup inside one is a disaster!

I have distant recollections of conical fountains of scalding soup
flying up into the air plastering the kitchen ceiling and bouncing all
over at my aunts. They are fine if used correctly but there is scope for
considerable excitement if you make a mistake at high pressure.

ISTR some kind of emergency pressure release system triggered on it.

--
Regards,
Martin Brown

On 10/09/13 12:09, Martin Brown wrote:
On 09/09/2013 10:38, Dave Liquorice wrote:
On Sun, 8 Sep 2013 20:41:55 +0100, Janet wrote:

I've no great experience of pressure cookers, My Mum didn't like 'em
so we never had one at home.

Sudden decreases in pressure are a very bad thing as flash boiling inside some thick goupy stew or soup inside one is a disaster!

OTOH, flashing water into steam *may* be a good way of disrupting
structures and possibly cells. Might be useful when turning
fish/meat/veg into stock.

Easily done by lifting up the weight - and watching the steam
spray 2ft horizontally from each of four holes. Good for startling
guests/kids

I'd get worried if there *wasn't* any steam coming from weight,
because...

I have distant recollections of conical fountains of scalding soup flying up into the air plastering the kitchen ceiling and bouncing all over at my aunts. They are fine if used correctly but there
is scope for considerable excitement if you make a mistake at high pressure.

The next stage on mu cooker is a rupture plate under the
lid's handle, so the contents wouldn't hit the ceiling
but would probably splatter sideways.

ISTR some kind of emergency pressure release system triggered on it.

On 9/10/2013 12:14 PM, Martin wrote:
On Tue, 10 Sep 2013 12:09:20 +0100, Martin Brown
I have distant recollections of conical fountains of scalding soup
flying up into the air plastering the kitchen ceiling and bouncing all
over at my aunts. They are fine if used correctly but there is scope for
considerable excitement if you make a mistake at high pressure.

ISTR some kind of emergency pressure release system triggered on it.

Usually caused by overfilling the pressure cooker.

My mother acquired her pressure cooker from a neighbour, after the
neighbour's kitchen suffered a major eruption of pea soup.

Somebody said ....

""ISTR some kind of emergency pressure release system triggered on it.""

A little valve which had to be replaced every so often.

Our Prestige Pressure Cooker had so much use in the early days that it
developed a rounded bottom and rocked on the cooker.

Nothing to do with gardening I know, but I thought I would join in :-)

(Not a moderated forum yet is it?)

Mike



"Martin" wrote in message
...

On Tue, 10 Sep 2013 12:09:20 +0100, Martin Brown
wrote:


I have distant recollections of conical fountains of scalding soup
flying up into the air plastering the kitchen ceiling and bouncing all
over at my aunts. They are fine if used correctly but there is scope for
considerable excitement if you make a mistake at high pressure.

ISTR some kind of emergency pressure release system triggered on it.

Usually caused by overfilling the pressure cooker.
--

Martin in Zuid Holland

In article ,
lid says...

I'd just like to add that German and Dutch stores sell bottled
vegetables.

I'd just like to add, so do UK supermarkets.

Janet.

On 9/8/2013 9:23 AM, Janet wrote:
In article ,
lid says...

I'd just like to add that German and Dutch stores sell bottled
vegetables.

I'd just like to add, so do UK supermarkets.

As do US ones.