In article > ,
George Shirley > wrote:

> On 8/13/2012 10:37 AM, Lawrence wrote:
> > On Sat, 11 Aug 2012 12:08:02 -0500, George Shirley
> > > wrote:
> >
> >> Here's the URL about some folks trying the boiling water bath method of
> >> suicide: http://tinyurl.com/97k6tw2
> >>
> >> Barb should be happy, it involved Beet Dirt Chunks. <G>
> >
> > <http://foodsafetyinfosheets.files.wo...afetyinfosheet
> > -8-2-12-nc.jpg>
> >
> > "A pint of beets needs to be processed for 30 minutes at 11 psi if using s
> > dial guage (or 10 psi if using a weighted guage) pressure canner at sea
> > level."
> >
> >
> > Holy Cow!!
> >
> Yup! I've put up canned beets since the middle sixties using that same
> pressure and time. The raw beets, carefully skinned and cleaned, end up
> cooked to perfection when properly pressure canned. Just need some
> heating up on the stove when you're ready to eat them.
>
> Pickled beets are another story, the vinegar and the proper timing in
> the boiling water bath give you the PBDC delights with no danger involved.
>
> That's why so many folks on this newsgroup tout state agriculture sites
> with food safety, most states do have them. The premier site for several
> years now has been the U of Ga food safety site.
>
> Having operated high pressure industrial boilers eons ago I only use
> real pressure dial gauges on my forty odd year old pressure canner. I
> just don't trust the jiggler or weight gauges,

Why not a weighted gauge, Jorge, inasmuch as the jiggle indicates the
release of pressure to keep it at the correct psi. At least that's what
I understand about it.

--
Barb,
http://www.barbschaller.com, as of June 6, 2012