Gary > wrote:
> Ophelia wrote:
>>
>> "Jinx the Minx" wrote :
>> You’re not missing much. I have one, and out of all the kitchen
>> appliances/toys I have, it’s the most useless one. I swear I’d keep my cake
>> pop maker over the air fryer any day. Not really, but I think you catch my
>> drift. It doesn’t do a damn thing better than what I can do with with a
>> regular old stove.
>>
>> ===
>>
>> LOL each to his/her own I have an Air Oven and I use it all the time.
>> I have the AF too, but I don' t use it so much)
>
> I have a microwave and an oven with stovetop burners. Does all I
> need. Had a toaster oven briefly but gave that away.
>

I gave away my toaster oven too. Ill stick with my old fashioned 2 slice
model that doesnt take up much counter space. I am,however, finding my
Instant Pot to be counter space worthy.

On Wed, 31 Jul 2019 14:55:06 +0100, Janet > wrote:

>In article >, says...
>>
>> I do that when I make jam or jelly.
>
> +1
> They are still piping hot when I
> pour in the boiling hot jam.
>
> +1
>
> I seal them and that's that! So-called
> "processing" afterwards is completely unnecessary.
>
> +1
>
> It beats me why
> people think they have to carry on cooking the filled jars in boiling water.
>
> Americans must have been conned by US commercial jam and pickle makers,
> into believing that making your own is exhaustingly labour intensive and
> vewwy vewwy dangerous.
>
> The real danger is that American shoppers might discover how easy and
> delicious home made preserves are, then
>
> A)stop buying commercial crap altogether
> B) demand a better standard of commercial jams and pickles.

lol

"Jinx the Minx" wrote in message ...

Ophelia > wrote:
> "Jinx the Minx" wrote in message ...
>
> Julie Bove > wrote:
>>
>> > wrote in message
>> ...
>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>>> > wrote:
>>>
>>>> US Janet B. wrote:
>>>>
>>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>>> wrote:
>>>>>
>>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>>> about 12-14 inches long and have a good girth. So I decided to make
>>>>>> my
>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>> or more.
>>>>>>
>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>> them sit in the fridge for about three hours.
>>>>>>
>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>> and make sure the sugar has completely dissolved.
>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>> flavor in there.
>>>>>>
>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly
>>>>>> I
>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>> shelf somewhere.
>>>>>> --
>>>>>>
>>>>>>
>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>> ~Toidi Uoy
>>>>>
>>>>> have you ever pickled anything before?
>>>>
>>>>
>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>>
>>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>>> labor - intensive and costly...
>>>
>>> How is it labor intensive? you cut then salt let sit then mix your
>>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>>> the exact same jars from when I bought them from the store. I just
>>> cleaned and stored them. I have used the same jar and lids for the
>>> pineapple jam at least 4 times and now pickles 3 times with the exact
>>> same jar. So like I said I can make a full 24 oz jar of pickles for
>>> about 1 dollar
>>>
>>> The only thing I am having problems with though is finding a good
>>> vinegar that I like. I bought a big gallon of white distilled from
>>> costco so I have a good bit to use before I get more.
>>>>
>>>> I used to can a lot many years ago, but the novelty soon wore off. I
>>>> can
>>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>>> canning produce at local farmers markets, canning is useful if you
>>>> grown
>>>> yer own stuff, otherwise it is mostly a money/time sink...
>>>
>>> As I said that all depends on how you do it.
>>> Just like people once thought that it is best to wash rinse and
>>> repeat. There are ways to do things that is just as safe and just as
>>> good and usually easier and cheaper. Like using an Airfryer for the
>>> canning instead of boiling water or a pressure cooker. Using those
>>> screw on lids really makes it simple. Granted the screw on lids will
>>> eventually warp and not be useable anymore but I have used them quite
>>> a few times and it has done very well so far.
>>
>> I believe the term was "Lather, rinse and repeat". In those days, the
>> shampoo was rather harsh on the hair and not as effective at removing
>> oils
>> as today's products.. Also, people people generally only washed their
>> hair
>> once a week. So repeating the process was necessary, as was using a crème
>> rinse to remove the tangles caused by the shampoo.
>>
>> There is a strict set of rules and recipes to be followed when canning.
>> This
>> is for the sake of safety. Those rules do change from time to time as we
>> learn more. The first time I made jam, it was not canned in a water bath
>> and
>> it was sealed with paraffin. That method is no longer used.
>>
>> I know you love your air fryer but I think it's one of those fad things.
>> I
>> don't know anyone IRL who has one and I'm not even remotely tempted to
>> buy
>> one.
>>
>>
>
> Youre not missing much. I have one, and out of all the kitchen
> appliances/toys I have, its the most useless one. I swear Id keep my
> cake
> pop maker over the air fryer any day. Not really, but I think you catch
> my
> drift. It doesnt do a damn thing better than what I can do with with a
> regular old stove.
>
> ===
>
> LOL each to his/her own I have an Air Oven and I use it all the
> time.
> I have the AF too, but I don' t use it so much)
>
>
>
>

Well, an air €œoven€� is one I dont have, unless thats what we call a
convection oven here. Im assuming countertop appliance.

===

Yes it is. My oven is convection but my Air Oven is different. I won't
go into detail because I am sure that if you were interested you would look
it up

You can find it on the net)

If you are happy with your regular oven and you have a lot to cater for,
I doubt you would be interested

"Jinx the Minx" wrote in message ...

Ophelia > wrote:
> "Jinx the Minx" wrote in message ...
>
> Ophelia > wrote:
>> "Jinx the Minx" wrote in message ...
>>
>> > wrote:
>>> On Tue, 30 Jul 2019 04:02:27 -0000 (UTC), Jinx the Minx
>>> > wrote:
>>>
>>>> > wrote:
>>>>> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
>>>>> > wrote:
>>>>>
>>>>>> > wrote:
>>>>>>> At the farmers market they have cucumbers for 50 cents each. They
>>>>>>> are
>>>>>>> about 12-14 inches long and have a good girth. So I decided to make
>>>>>>> my
>>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>>> or more.
>>>>>>>
>>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>>> them sit in the fridge for about three hours.
>>>>>>>
>>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>>> and make sure the sugar has completely dissolved.
>>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>>> flavor in there.
>>>>>>>
>>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly
>>>>>>> I
>>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>>> shelf somewhere.
>>>>>>> --
>>>>>>>
>>>>>>>
>>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>>> ~Toidi Uoy
>>>>>>>
>>>>>>
>>>>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>>>>>> make
>>>>>> up your own canning rules. Unless you want botulism, of course.
>>>>>
>>>>>
>>>>> ATK said to do it for 30 mins at 180 degrees
>>>>> canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
>>>>> because I use an air fryer.
>>>>>
>>>>> --
>>>>>
>>>>> ____/~~~sine qua non~~~\____
>>>>>
>>>>
>>>> You cannot use an air fryer for canning, period. Youre just guessing
>>>> at
>>>> how to do it. There is a difference between wet heat and dry heat when
>>>> it
>>>> comes to canning.
>>>
>>> yes I would agree that the wet heat is a more direct heat, however as
>>> U have already explained I add 10 degrees and 5 minutes and I am not
>>> canning....
>>> Canning like when I make the pineapple jam takes a good bit less time
>>>
>>> --
>>>
>>> ____/~~~sine qua non~~~\____
>>>
>>
>> What youre doing, is not really anything. Put your pickles in the damn
>> fridge and forget the air fryer altogether. Its doing NOTHING but making
>> your unsanitary jars warm to the touch.
>>
>> ====
>>
>> I am not sure why you say the Air Fryer will only warm the jar.
>> Believe me, I have one and it does get really hot. I couldn't cook in it
>> otherwise. I can't make any comment on canning in there, but I certainly
>> do
>> cook stuff.
>>
>>
>>
>>
>>
>>
>
> My comment isnt about its heat and cooking ability in general, but
> specifically about its use for canning.
>
> ===
>
> OK. I don't know enough about that) It is too long since I made any
> and I doubt I will again)
>
> Well if you do, dont use an air fryer. LOL

==
I doubt I would. I use it for many things, almost daily but i don't do
that anymore!

btw an 'air fryer', is a bit different to an 'air oven'

"Jinx the Minx" wrote in message ...

Gary > wrote:
> Ophelia wrote:
>>
>> "Jinx the Minx" wrote :
>> You€„¢re not missing much. I have one, and out of all the kitchen
>> appliances/toys I have, it€„¢s the most useless one. I swear I€„¢d keep
>> my cake
>> pop maker over the air fryer any day. Not really, but I think you catch
>> my
>> drift. It doesn€„¢t do a damn thing better than what I can do with with a
>> regular old stove.
>>
>> ===
>>
>> LOL each to his/her own I have an Air Oven and I use it all the time.
>> I have the AF too, but I don' t use it so much)
>
> I have a microwave and an oven with stovetop burners. Does all I
> need. Had a toaster oven briefly but gave that away.
>

I gave away my toaster oven too. Ill stick with my old fashioned 2 slice
model that doesnt take up much counter space. I am,however, finding my
Instant Pot to be counter space worthy.

===

I have only just seen Gary's post. I also have a microwave/oven and an
oven with 'stovetop burners' too

"Dave Smith" > wrote in message
...
> On 2019-07-30 11:25 p.m., Sqwertz wrote:
>> On Tue, 30 Jul 2019 15:58:14 -0500,
>> wrote:
>>
>>> I am not trying to boast,
>>
>> But you are. You're boasting how stupid you are.
>>
>>> I have not even suggesting someone do it the
>>> ways that I do it. I have watched instructional videos and use temps
>>> and times greater than what they use simply because I use an airfryer
>>> and not the water method in order for safety and time.
>>
>> Why can you stick you hand in 212F oven for a few minutes and not
>> get burned? What happens when you stick you hand into 212F boiling
>> water for a few minutes?
>>
>> You say you're a "physics expert" but you're dumber than a rock.
>
> It's a matter of time. Heat transfers very quickly in water. A jar
> immersed boiling water will heat up very quickly and it takes only a
> couple minutes to bring it up to temperature to sterilize. Jars can also
> be sterilized in an oven,and they can be heated up even higher than that
> 212F maximum that you will get it water. It just takes longer. I have
> done it many times when making jam. I put the jars on a baking sheet and
> stick them into the oven when I start getting the other things. The oven
> heats up to about 350, well above the boiling point and they are in there
> more than long enough to sterilize.

Works the same with cold. Put a can or bottle of beverage in the fridge and
it takes awhile to chill. Shove it into an ice bucket and it's cold in a
couple of minutes.

On Wednesday, July 31, 2019 at 9:55:10 AM UTC-4, Janet wrote:

> The real danger is that American shoppers might discover how easy and
> delicious home made preserves are, then
>
> A)stop buying commercial crap altogether
> B) demand a better standard of commercial jams and pickles.

Or, I can slap a little sweet, fruity glop on a piece of toast about
twice a year and just not worry that it's not the very best there is.
I buy good olive oil because I use it almost every day. I just can't
get excited about good jam when I eat it so rarely.

Although, there are some pretty good preserves and pickles available
if you know where to look and don't mind spending a little money.

Cindy Hamilton

On Wed, 31 Jul 2019 13:15:05 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, July 31, 2019 at 9:55:10 AM UTC-4, Janet wrote:
>
>> The real danger is that American shoppers might discover how easy and
>> delicious home made preserves are, then
>>
>> A)stop buying commercial crap altogether
>> B) demand a better standard of commercial jams and pickles.
>
>Or, I can slap a little sweet, fruity glop on a piece of toast about
>twice a year and just not worry that it's not the very best there is.
>I buy good olive oil because I use it almost every day. I just can't
>get excited about good jam when I eat it so rarely.
>
>Although, there are some pretty good preserves and pickles available
>if you know where to look and don't mind spending a little money.

That special shelf in the supermarket?

lid writes:
>On Tue, 30 Jul 2019 15:53:08 -0500,
wrote:
>
>> On Tue, 30 Jul 2019 12:43:52 -0500, Sqwertz >
>
>>>So where do you get the new, unthreaded lids?
>>
>> well as I am sure you are fully aware they make the lids that are 2
>> separate pieces. There is the cover which goes over the opening and
>> then there is the screw top that holds the cover down.
>
>"I use the exact same jars from when I bought them [pickles] from
>the store."
>
>You're like Julie, you forgot the lies you already told.
>
>-sw

this entire scenario sounds like a work of fiction inspired by some
large cucumbers

On Wed, 31 Jul 2019 18:48:53 -0000 (UTC), Jinx the Minx
> wrote:

>Janet > wrote:
>> In article >, says...
>>>
>>> On 2019-07-31 6:40 a.m., Dave Smith wrote:
>>>> On 2019-07-30 11:25 p.m., Sqwertz wrote:
>>>>> On Tue, 30 Jul 2019 15:58:14 -0500,
>>>>> wrote:
>>>>>
>>>>>> I am not trying to boast,
>>>>>
>>>>> But you are.* You're boasting how stupid you are.
>>>>>
>>>>>> I have not even suggesting someone do it the
>>>>>> ways that I do it. I have watched instructional videos and use temps
>>>>>> and times greater than what they use simply because I use an airfryer
>>>>>> and not the water method in order for safety and time.
>>>>>
>>>>> Why can you stick you hand in 212F oven for a few minutes and not
>>>>> get burned?* What happens when you stick you hand into 212F boiling
>>>>> water for a few minutes?
>>>>>
>>>>> You say you're a "physics expert" but you're dumber than a rock.
>>>>
>>>> It's a matter of time.* Heat transfers very quickly in water. A jar
>>>> immersed boiling water will heat up very quickly* and it takes only a
>>>> couple minutes to bring it up to temperature to sterilize.* Jars can
>>>> also be sterilized in an oven,and they can be heated up even higher than
>>>> that 212F maximum that you will get it water.* It just takes longer.* I
>>>> have done it many times when making jam. I put the jars on a baking
>>>> sheet and stick them into the oven when I start getting the other
>>>> things. The oven heats up to about 350, well above the boiling point and
>>>> they are in there more than long enough to sterilize.
>>>>
>>> I do that when I make jam or jelly.
>>
>> +1
>> They are still piping hot when I
>>> pour in the boiling hot jam.
>>
>> +1
>>
>> I seal them and that's that! So-called
>>> "processing" afterwards is completely unnecessary.
>>
>> +1
>>
>>
>> It beats me why
>>> people think they have to carry on cooking the filled jars in boiling water.
>>
>> Americans must have been conned by US commercial jam and pickle makers,
>> into believing that making your own is exhaustingly labour intensive and
>> vewwy vewwy dangerous.
>>
>> The real danger is that American shoppers might discover how easy and
>> delicious home made preserves are, then
>>
>> A)stop buying commercial crap altogether
>> B) demand a better standard of commercial jams and pickles.
>>
>> Janet UK
>>
>>
>
>https://www.healthycanning.com/why-d...s-jars-of-jam/

Nice source!

Dismissing food science, bacteriology and chemistry is not smart.

180F - 212F The temperature at which molds, yeasts, and some bacteria
are destroyed in high-acid foods.
240F temperature at which bacterial spores are destroyed in low-acid
foods

There are accepted sources for preserving foods for Canada, Australia,
New Zealand, France, England and other countries. This isn't a silly
American thing for scared and suckered Americans. It is best to get
educated..
Recognized sources for healthy preserving in the U.S. are
Ball Blue Book site or the USDA
Janet US

On Wed, 31 Jul 2019 18:55:43 -0000 (UTC), Jinx the Minx
> wrote:

> I am,however, finding my
>Instant Pot to be counter space worthy.

Once I discovered Instant Pot Stroganoff, I knew there was a god.

writes:
>On Wed, 31 Jul 2019 18:48:53 -0000 (UTC), Jinx the Minx
> wrote:
>

>>https://www.healthycanning.com/why-d...s-jars-of-jam/
>
>Nice source!
>
>Dismissing food science, bacteriology and chemistry is not smart.


"You are entitled to your own opinion,
but you are not entitled to your own facts."

--Daniel Patrick Moynihan

this is an interesting read - it explains pretty well the widespread
dismissal of evidence/science/etc in American society today -

<https://www.theatlantic.com/magazine/archive/2017/09/how-america-lost-its-mind/534231/>

On Wed, 31 Jul 2019 21:32:20 +0000 (UTC), tert in seattle
> wrote:

writes:
>>On Wed, 31 Jul 2019 18:48:53 -0000 (UTC), Jinx the Minx
> wrote:
>>
>
>>>https://www.healthycanning.com/why-d...s-jars-of-jam/
>>
>>Nice source!
>>
>>Dismissing food science, bacteriology and chemistry is not smart.
>
>
>"You are entitled to your own opinion,
>but you are not entitled to your own facts."
>
>--Daniel Patrick Moynihan
>
>this is an interesting read - it explains pretty well the widespread
>dismissal of evidence/science/etc in American society today -
>
><https://www.theatlantic.com/magazine/archive/2017/09/how-america-lost-its-mind/534231/>

Science is fake news.

tert in seattle wrote:
> lid writes:
>> On Tue, 30 Jul 2019 15:53:08 -0500,
>> wrote:
>>
>>> On Tue, 30 Jul 2019 12:43:52 -0500, Sqwertz >
>>
>>>> So where do you get the new, unthreaded lids?
>>>
>>> well as I am sure you are fully aware they make the lids that are 2
>>> separate pieces. There is the cover which goes over the opening and
>>> then there is the screw top that holds the cover down.
>>
>> "I use the exact same jars from when I bought them [pickles] from
>> the store."
>>
>> You're like Julie, you forgot the lies you already told.
>>
>> -sw
>
> this entire scenario sounds like a work of fiction inspired by some
> large cucumbers
>

Yep, they should have sent those gigantic obelisks to Popeye, and
remained silent.

On Wed, 31 Jul 2019 21:32:20 +0000 (UTC), tert in seattle
> wrote:

writes:
>>On Wed, 31 Jul 2019 18:48:53 -0000 (UTC), Jinx the Minx
> wrote:
>>
>
>>>https://www.healthycanning.com/why-d...s-jars-of-jam/
>>
>>Nice source!
>>
>>Dismissing food science, bacteriology and chemistry is not smart.
>
>
>"You are entitled to your own opinion,
>but you are not entitled to your own facts."
>
>--Daniel Patrick Moynihan
>
>this is an interesting read - it explains pretty well the widespread
>dismissal of evidence/science/etc in American society today -
>
><https://www.theatlantic.com/magazine/archive/2017/09/how-america-lost-its-mind/534231/>
>
Thank you. Something that has been obvious for a while now.

"tert in seattle" > wrote in message
...
> lid writes:
>>On Tue, 30 Jul 2019 15:53:08 -0500,
wrote:
>>
>>> On Tue, 30 Jul 2019 12:43:52 -0500, Sqwertz >
>>
>>>>So where do you get the new, unthreaded lids?
>>>
>>> well as I am sure you are fully aware they make the lids that are 2
>>> separate pieces. There is the cover which goes over the opening and
>>> then there is the screw top that holds the cover down.
>>
>>"I use the exact same jars from when I bought them [pickles] from
>>the store."
>>
>>You're like Julie, you forgot the lies you already told.
>>
>>-sw
>
> this entire scenario sounds like a work of fiction inspired by some
> large cucumbers

Hehehe.

On Tue, 30 Jul 2019 16:22:16 -0700, "Julie Bove"
> wrote:

>
> wrote in message
.. .
>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>> > wrote:
>>
>>>US Janet B. wrote:
>>>
>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>> wrote:
>>>>
>>>> >At the farmers market they have cucumbers for 50 cents each. They are
>>>> >about 12-14 inches long and have a good girth. So I decided to make my
>>>> >bread and butter pickles instead of buying them for about 3.50 a jar
>>>> >or more.
>>>> >
>>>> >So the first thing I do is thinly slice my cukes in many slices, it
>>>> >usually works out to one cuke per 24 oz jar. Then I put them in a
>>>> >large bowl and give them a good salting a good mix and cover and let
>>>> >them sit in the fridge for about three hours.
>>>> >
>>>> >Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>> >part apple cider or maybe white distilled vinegar. Then I add my
>>>> >spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>> >vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>> >small batch. Then I cut some green onions in about 1 inch strips and
>>>> >throw that in the vinegar solution. Then I place it over a low flame
>>>> >and make sure the sugar has completely dissolved.
>>>> >I will then take the cucumber water that has been pulled out of the
>>>> >cukes by the salt and add that to the vinegar. There is some great
>>>> >flavor in there.
>>>> >
>>>> >When my vinegar solution comes to a light boil I will fill my empty
>>>> >jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>> >will put on the lids and tightening them only fingertip tight. Then
>>>> >place the jars in my air fryer oven and set it to 190 F for about 35
>>>> >minutes. I usually just leave it in there over night to cool and the
>>>> >next day ensure the lids have tightened and then store the jars on a
>>>> >shelf somewhere.
>>>> > --
>>>> >
>>>> >
>>>> >"There are idiots among us, and they all believe in a god"
>>>> > ~Toidi Uoy
>>>>
>>>> have you ever pickled anything before?
>>>
>>>
>>>That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>
>>>And it's way cheaper to simply buy a decent pickle, canning is very
>>>labor - intensive and costly...
>>
>> How is it labor intensive? you cut then salt let sit then mix your
>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>> the exact same jars from when I bought them from the store. I just
>> cleaned and stored them. I have used the same jar and lids for the
>> pineapple jam at least 4 times and now pickles 3 times with the exact
>> same jar. So like I said I can make a full 24 oz jar of pickles for
>> about 1 dollar
>>
>> The only thing I am having problems with though is finding a good
>> vinegar that I like. I bought a big gallon of white distilled from
>> costco so I have a good bit to use before I get more.
>>>
>>>I used to can a lot many years ago, but the novelty soon wore off. I can
>>>buy better canned tomatoes, etc., than I can make...I bought all the
>>>canning produce at local farmers markets, canning is useful if you grown
>>>yer own stuff, otherwise it is mostly a money/time sink...
>>
>> As I said that all depends on how you do it.
>> Just like people once thought that it is best to wash rinse and
>> repeat. There are ways to do things that is just as safe and just as
>> good and usually easier and cheaper. Like using an Airfryer for the
>> canning instead of boiling water or a pressure cooker. Using those
>> screw on lids really makes it simple. Granted the screw on lids will
>> eventually warp and not be useable anymore but I have used them quite
>> a few times and it has done very well so far.
>
>I believe the term was "Lather, rinse and repeat". In those days, the
>shampoo was rather harsh on the hair and not as effective at removing oils
>as today's products.. Also, people people generally only washed their hair
>once a week. So repeating the process was necessary, as was using a crème
>rinse to remove the tangles caused by the shampoo.
>
>There is a strict set of rules and recipes to be followed when canning. This
>is for the sake of safety. Those rules do change from time to time as we
>learn more. The first time I made jam, it was not canned in a water bath and
>it was sealed with paraffin. That method is no longer used.
>
>I know you love your air fryer but I think it's one of those fad things. I
>don't know anyone IRL who has one and I'm not even remotely tempted to buy
>one.

well when I bought it I thought it would be good at making things like
french fries and chicken nuggets, then I discovered that it can do
that and it does it well but the model I got I can also dehydrate with
it, use it to make jam, pickles, gluten free biscuits and breads or
pancakes, McGriddles. I can use it just to sterilize the jars that I
use, It is easily the most versatile appliance in the kitchen.

--

____/~~~sine qua non~~~\____

On Wed, 31 Jul 2019 05:25:27 -0000 (UTC), Jinx the Minx
> wrote:

>Julie Bove > wrote:
>>
>> > wrote in message
>> ...
>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>>> > wrote:
>>>
>>>> US Janet B. wrote:
>>>>
>>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>>> wrote:
>>>>>
>>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>> or more.
>>>>>>
>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>> them sit in the fridge for about three hours.
>>>>>>
>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>> and make sure the sugar has completely dissolved.
>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>> flavor in there.
>>>>>>
>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>> shelf somewhere.
>>>>>> --
>>>>>>
>>>>>>
>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>> ~Toidi Uoy
>>>>>
>>>>> have you ever pickled anything before?
>>>>
>>>>
>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>>
>>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>>> labor - intensive and costly...
>>>
>>> How is it labor intensive? you cut then salt let sit then mix your
>>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>>> the exact same jars from when I bought them from the store. I just
>>> cleaned and stored them. I have used the same jar and lids for the
>>> pineapple jam at least 4 times and now pickles 3 times with the exact
>>> same jar. So like I said I can make a full 24 oz jar of pickles for
>>> about 1 dollar
>>>
>>> The only thing I am having problems with though is finding a good
>>> vinegar that I like. I bought a big gallon of white distilled from
>>> costco so I have a good bit to use before I get more.
>>>>
>>>> I used to can a lot many years ago, but the novelty soon wore off. I can
>>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>>> canning produce at local farmers markets, canning is useful if you grown
>>>> yer own stuff, otherwise it is mostly a money/time sink...
>>>
>>> As I said that all depends on how you do it.
>>> Just like people once thought that it is best to wash rinse and
>>> repeat. There are ways to do things that is just as safe and just as
>>> good and usually easier and cheaper. Like using an Airfryer for the
>>> canning instead of boiling water or a pressure cooker. Using those
>>> screw on lids really makes it simple. Granted the screw on lids will
>>> eventually warp and not be useable anymore but I have used them quite
>>> a few times and it has done very well so far.
>>
>> I believe the term was "Lather, rinse and repeat". In those days, the
>> shampoo was rather harsh on the hair and not as effective at removing oils
>> as today's products.. Also, people people generally only washed their hair
>> once a week. So repeating the process was necessary, as was using a crème
>> rinse to remove the tangles caused by the shampoo.
>>
>> There is a strict set of rules and recipes to be followed when canning. This
>> is for the sake of safety. Those rules do change from time to time as we
>> learn more. The first time I made jam, it was not canned in a water bath and
>> it was sealed with paraffin. That method is no longer used.
>>
>> I know you love your air fryer but I think it's one of those fad things. I
>> don't know anyone IRL who has one and I'm not even remotely tempted to buy
>> one.
>>
>>
>
>You’re not missing much. I have one, and out of all the kitchen
>appliances/toys I have, it’s the most useless one. I swear I’d keep my cake
>pop maker over the air fryer any day. Not really, but I think you catch my
>drift. It doesn’t do a damn thing better than what I can do with with a
>regular old stove.

Clearly you mean stove/oven/microwave/toaster/deep fryer.....yeah you
are right it is such a hassle having one thing that can take the place
of pretty much everything in the kitchen

--

____/~~~sine qua non~~~\____

On Wed, 31 Jul 2019 10:02:15 +0100, "Ophelia"
> wrote:

>"Jinx the Minx" wrote in message ...
>
>Julie Bove > wrote:
>>
>> > wrote in message
>> ...
>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>>> > wrote:
>>>
>>>> US Janet B. wrote:
>>>>
>>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>>> wrote:
>>>>>
>>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>> or more.
>>>>>>
>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>> them sit in the fridge for about three hours.
>>>>>>
>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>> and make sure the sugar has completely dissolved.
>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>> flavor in there.
>>>>>>
>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>> shelf somewhere.
>>>>>> --
>>>>>>
>>>>>>
>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>> ~Toidi Uoy
>>>>>
>>>>> have you ever pickled anything before?
>>>>
>>>>
>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>>
>>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>>> labor - intensive and costly...
>>>
>>> How is it labor intensive? you cut then salt let sit then mix your
>>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>>> the exact same jars from when I bought them from the store. I just
>>> cleaned and stored them. I have used the same jar and lids for the
>>> pineapple jam at least 4 times and now pickles 3 times with the exact
>>> same jar. So like I said I can make a full 24 oz jar of pickles for
>>> about 1 dollar
>>>
>>> The only thing I am having problems with though is finding a good
>>> vinegar that I like. I bought a big gallon of white distilled from
>>> costco so I have a good bit to use before I get more.
>>>>
>>>> I used to can a lot many years ago, but the novelty soon wore off. I
>>>> can
>>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>>> canning produce at local farmers markets, canning is useful if you grown
>>>> yer own stuff, otherwise it is mostly a money/time sink...
>>>
>>> As I said that all depends on how you do it.
>>> Just like people once thought that it is best to wash rinse and
>>> repeat. There are ways to do things that is just as safe and just as
>>> good and usually easier and cheaper. Like using an Airfryer for the
>>> canning instead of boiling water or a pressure cooker. Using those
>>> screw on lids really makes it simple. Granted the screw on lids will
>>> eventually warp and not be useable anymore but I have used them quite
>>> a few times and it has done very well so far.
>>
>> I believe the term was "Lather, rinse and repeat". In those days, the
>> shampoo was rather harsh on the hair and not as effective at removing oils
>> as today's products.. Also, people people generally only washed their hair
>> once a week. So repeating the process was necessary, as was using a crème
>> rinse to remove the tangles caused by the shampoo.
>>
>> There is a strict set of rules and recipes to be followed when canning.
>> This
>> is for the sake of safety. Those rules do change from time to time as we
>> learn more. The first time I made jam, it was not canned in a water bath
>> and
>> it was sealed with paraffin. That method is no longer used.
>>
>> I know you love your air fryer but I think it's one of those fad things. I
>> don't know anyone IRL who has one and I'm not even remotely tempted to buy
>> one.
>>
>>
>
>You’re not missing much. I have one, and out of all the kitchen
>appliances/toys I have, it’s the most useless one. I swear I’d keep my cake
>pop maker over the air fryer any day. Not really, but I think you catch my
>drift. It doesn’t do a damn thing better than what I can do with with a
>regular old stove.
>
>===
>
> LOL each to his/her own I have an Air Oven and I use it all the time.
>I have the AF too, but I don' t use it so much)
>
>
Yeah Op I have the oven also, best think I every bought (besides my
shower soap dispenser)

--

____/~~~sine qua non~~~\____

On Tue, 30 Jul 2019 22:21:16 -0500, Sqwertz >
wrote:

>On Tue, 30 Jul 2019 15:53:08 -0500,
wrote:
>
>> On Tue, 30 Jul 2019 12:43:52 -0500, Sqwertz >
>
>>>So where do you get the new, unthreaded lids?
>>
>> well as I am sure you are fully aware they make the lids that are 2
>> separate pieces. There is the cover which goes over the opening and
>> then there is the screw top that holds the cover down.
>
>"I use the exact same jars from when I bought them [pickles] from
>the store."
>
>You're like Julie, you forgot the lies you already told.
>
>-sw

No you are just not keeping up with the conversation, You asked
">>>So where do you get the new, unthreaded lids?"
I replied what I did because I do not get new lids of which I
previously stated, so I gave you an answer to your question that was
all.

--

____/~~~sine qua non~~~\____

On Tue, 30 Jul 2019 18:46:15 -0700, "Julie Bove"
> wrote:

>
>"songbird" > wrote in message
...
>> Jinx the Minx wrote:
>> ...
>>> Those ?oold fashioned?? ways are there because they are safe. Your new
>>> fangled method is.....dangerous.
>>
>> oven canning was common before BWB came along.
>> we still oven can now. no problems, but we know
>> what we're doing.
>>
>> i will not oven can anything low acid, but the
>> recipe posted by the OP does have enough acid in
>> it to be just fine IMO.
>
>Not if he's using pasta sauce jars!

how is a pasta jar different than a pickle jar. Last I heard they were
both sand melted down into glass...

--

____/~~~sine qua non~~~\____

On Tue, 30 Jul 2019 18:44:01 -0700, "Julie Bove"
> wrote:

>
> wrote in message
.. .
>
>> I am sorry but you people really have to realize that there are ways
>> to do things that are different/better/faster than the ways that you
>> did them when you were younger. Hell there are ways that are better
>> than when I was younger, but I am not going to stick to the old
>> methods. Older people like to keep doing thing the "old fashioned"
>> way. Well I do not.
>
>If we did things the old fashioned way, it would not be safe to eat. Just
>like your pickles. We do things the safe way.


well so far I have eaten a total of 2 full jars of pickles 4 or 5 jars
of jam all were safe to eat and very tasty except for that first jar
of pickles that had too much vinegar.

--

____/~~~sine qua non~~~\____

On Tue, 30 Jul 2019 22:25:48 -0500, Sqwertz >
wrote:

>On Tue, 30 Jul 2019 15:58:14 -0500,
wrote:
>
>> I am not trying to boast,
>
>But you are. You're boasting how stupid you are.
>
>> I have not even suggesting someone do it the
>> ways that I do it. I have watched instructional videos and use temps
>> and times greater than what they use simply because I use an airfryer
>> and not the water method in order for safety and time.
>
>Why can you stick you hand in 212F oven for a few minutes and not
>get burned? What happens when you stick you hand into 212F boiling
>water for a few minutes?

WTF are you even talking about? Are you just talking to hear yourself
talk?

>
>You say you're a "physics expert" but you're dumber than a rock.
>
>-sw

--

____/~~~sine qua non~~~\____

On Wed, 31 Jul 2019 08:40:40 -0400, Dave Smith
> wrote:

>On 2019-07-30 11:25 p.m., Sqwertz wrote:
>> On Tue, 30 Jul 2019 15:58:14 -0500,
>> wrote:
>>
>>> I am not trying to boast,
>>
>> But you are. You're boasting how stupid you are.
>>
>>> I have not even suggesting someone do it the
>>> ways that I do it. I have watched instructional videos and use temps
>>> and times greater than what they use simply because I use an airfryer
>>> and not the water method in order for safety and time.
>>
>> Why can you stick you hand in 212F oven for a few minutes and not
>> get burned? What happens when you stick you hand into 212F boiling
>> water for a few minutes?
>>
>> You say you're a "physics expert" but you're dumber than a rock.
>
>It's a matter of time. Heat transfers very quickly in water. A jar
>immersed boiling water will heat up very quickly and it takes only a
>couple minutes to bring it up to temperature to sterilize. Jars can
>also be sterilized in an oven,and they can be heated up even higher than
>that 212F maximum that you will get it water. It just takes longer. I
>have done it many times when making jam. I put the jars on a baking
>sheet and stick them into the oven when I start getting the other
>things. The oven heats up to about 350, well above the boiling point and
>they are in there more than long enough to sterilize.


Here ya go watch this...
https://www.youtube.com/watch?v=S_6ZfRhs0H4

(facepalm)

--

____/~~~sine qua non~~~\____

In article >,
> wrote:

> On Tue, 30 Jul 2019 22:25:48 -0500, Sqwertz >

> >Why can you stick you hand in 212F oven for a few minutes and not
> >get burned? What happens when you stick you hand into 212F boiling
> >water for a few minutes?
>
> WTF are you even talking about? Are you just talking to hear yourself
> talk?

He's talking about "specific heat". You should google it in your spare
time. Understanding specific heat might save your life.

leo

Ophelia > wrote:
> "Jinx the Minx" wrote in message ...
>
> Ophelia > wrote:
>> "Jinx the Minx" wrote in message ...
>>
>> Julie Bove > wrote:
>>>
>>> > wrote in message
>>> ...
>>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>>>> > wrote:
>>>>
>>>>> US Janet B. wrote:
>>>>>
>>>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>>>> wrote:
>>>>>>
>>>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>>>> about 12-14 inches long and have a good girth. So I decided to make
>>>>>>> my
>>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>>> or more.
>>>>>>>
>>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>>> them sit in the fridge for about three hours.
>>>>>>>
>>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>>> and make sure the sugar has completely dissolved.
>>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>>> flavor in there.
>>>>>>>
>>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly
>>>>>>> I
>>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>>> shelf somewhere.
>>>>>>> --
>>>>>>>
>>>>>>>
>>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>>> ~Toidi Uoy
>>>>>>
>>>>>> have you ever pickled anything before?
>>>>>
>>>>>
>>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>>>
>>>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>>>> labor - intensive and costly...
>>>>
>>>> How is it labor intensive? you cut then salt let sit then mix your
>>>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>>>> the exact same jars from when I bought them from the store. I just
>>>> cleaned and stored them. I have used the same jar and lids for the
>>>> pineapple jam at least 4 times and now pickles 3 times with the exact
>>>> same jar. So like I said I can make a full 24 oz jar of pickles for
>>>> about 1 dollar
>>>>
>>>> The only thing I am having problems with though is finding a good
>>>> vinegar that I like. I bought a big gallon of white distilled from
>>>> costco so I have a good bit to use before I get more.
>>>>>
>>>>> I used to can a lot many years ago, but the novelty soon wore off. I
>>>>> can
>>>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>>>> canning produce at local farmers markets, canning is useful if you
>>>>> grown
>>>>> yer own stuff, otherwise it is mostly a money/time sink...
>>>>
>>>> As I said that all depends on how you do it.
>>>> Just like people once thought that it is best to wash rinse and
>>>> repeat. There are ways to do things that is just as safe and just as
>>>> good and usually easier and cheaper. Like using an Airfryer for the
>>>> canning instead of boiling water or a pressure cooker. Using those
>>>> screw on lids really makes it simple. Granted the screw on lids will
>>>> eventually warp and not be useable anymore but I have used them quite
>>>> a few times and it has done very well so far.
>>>
>>> I believe the term was "Lather, rinse and repeat". In those days, the
>>> shampoo was rather harsh on the hair and not as effective at removing
>>> oils
>>> as today's products.. Also, people people generally only washed their
>>> hair
>>> once a week. So repeating the process was necessary, as was using a crème
>>> rinse to remove the tangles caused by the shampoo.
>>>
>>> There is a strict set of rules and recipes to be followed when canning.
>>> This
>>> is for the sake of safety. Those rules do change from time to time as we
>>> learn more. The first time I made jam, it was not canned in a water bath
>>> and
>>> it was sealed with paraffin. That method is no longer used.
>>>
>>> I know you love your air fryer but I think it's one of those fad things.
>>> I
>>> don't know anyone IRL who has one and I'm not even remotely tempted to
>>> buy
>>> one.
>>>
>>>
>>
>> Youre not missing much. I have one, and out of all the kitchen
>> appliances/toys I have, its the most useless one. I swear Id keep my
>> cake
>> pop maker over the air fryer any day. Not really, but I think you catch
>> my
>> drift. It doesnt do a damn thing better than what I can do with with a
>> regular old stove.
>>
>> ===
>>
>> LOL each to his/her own I have an Air Oven and I use it all the
>> time.
>> I have the AF too, but I don' t use it so much)
>>
>>
>>
>>
>
> Well, an air €œoven€� is one I dont have, unless thats what we call a
> convection oven here. Im assuming countertop appliance.
>
> ===
>
> Yes it is. My oven is convection but my Air Oven is different. I won't
> go into detail because I am sure that if you were interested you would look
> it up
>
> You can find it on the net)
>
> If you are happy with your regular oven and you have a lot to cater for,
> I doubt you would be interested
>
>
>
>

I am going to google it up because Im curious about it. Ive certainly
never seen one in the stores, and Im always perusing the housewares. Out
of the 3 ovens I routinely use, I do prefer the one that has the convection
options as well as traditional, unfortunately, its the one in the vacation
house so I dont get to use it much. My gas wall ovens here in the new
house also have convection, but theyre not very deep so I tend not to bake
meals as much there. I hate the venting that blows on my face with those
ones too. Super annoying. And the last oven in the €œold€� weekday house no
longer comes up to temp, so I hate that one.

U.S. Janet B. > wrote:
> On Wed, 31 Jul 2019 18:48:53 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> Janet > wrote:
>>> In article >, says...
>>>>
>>>> On 2019-07-31 6:40 a.m., Dave Smith wrote:
>>>>> On 2019-07-30 11:25 p.m., Sqwertz wrote:
>>>>>> On Tue, 30 Jul 2019 15:58:14 -0500,
>>>>>> wrote:
>>>>>>
>>>>>>> I am not trying to boast,
>>>>>>
>>>>>> But you are.Â* You're boasting how stupid you are.
>>>>>>
>>>>>>> I have not even suggesting someone do it the
>>>>>>> ways that I do it. I have watched instructional videos and use temps
>>>>>>> and times greater than what they use simply because I use an airfryer
>>>>>>> and not the water method in order for safety and time.
>>>>>>
>>>>>> Why can you stick you hand in 212F oven for a few minutes and not
>>>>>> get burned?Â* What happens when you stick you hand into 212F boiling
>>>>>> water for a few minutes?
>>>>>>
>>>>>> You say you're a "physics expert" but you're dumber than a rock.
>>>>>
>>>>> It's a matter of time.Â* Heat transfers very quickly in water. A jar
>>>>> immersed boiling water will heat up very quicklyÂ* and it takes only a
>>>>> couple minutes to bring it up to temperature to sterilize.Â* Jars can
>>>>> also be sterilized in an oven,and they can be heated up even higher than
>>>>> that 212F maximum that you will get it water.Â* It just takes longer.Â* I
>>>>> have done it many times when making jam. I put the jars on a baking
>>>>> sheet and stick them into the oven when I start getting the other
>>>>> things. The oven heats up to about 350, well above the boiling point and
>>>>> they are in there more than long enough to sterilize.
>>>>>
>>>> I do that when I make jam or jelly.
>>>
>>> +1
>>> They are still piping hot when I
>>>> pour in the boiling hot jam.
>>>
>>> +1
>>>
>>> I seal them and that's that! So-called
>>>> "processing" afterwards is completely unnecessary.
>>>
>>> +1
>>>
>>>
>>> It beats me why
>>>> people think they have to carry on cooking the filled jars in boiling water.
>>>
>>> Americans must have been conned by US commercial jam and pickle makers,
>>> into believing that making your own is exhaustingly labour intensive and
>>> vewwy vewwy dangerous.
>>>
>>> The real danger is that American shoppers might discover how easy and
>>> delicious home made preserves are, then
>>>
>>> A)stop buying commercial crap altogether
>>> B) demand a better standard of commercial jams and pickles.
>>>
>>> Janet UK
>>>
>>>
>>
>> https://www.healthycanning.com/why-d...s-jars-of-jam/
>
> Nice source!
>
> Dismissing food science, bacteriology and chemistry is not smart.
>
> 180F - 212F The temperature at which molds, yeasts, and some bacteria
> are destroyed in high-acid foods.
> 240F temperature at which bacterial spores are destroyed in low-acid
> foods
>
> There are accepted sources for preserving foods for Canada, Australia,
> New Zealand, France, England and other countries. This isn't a silly
> American thing for scared and suckered Americans. It is best to get
> educated..
> Recognized sources for healthy preserving in the U.S. are
> Ball Blue Book site or the USDA
> Janet US
>

I spent a week in the hospital some years ago in isolation for enteritis
caused by something I ate. It only takes one experience of that. Ill
never knowingly take that risk, least of all with my canning practices.
That Ball Blue Book is my canning bible.

Boron Elgar > wrote:
> On Wed, 31 Jul 2019 18:55:43 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> I am,however, finding my
>> Instant Pot to be counter space worthy.
>
> Once I discovered Instant Pot Stroganoff, I knew there was a god.
>
>

I need that recipe!

> wrote:
> On Wed, 31 Jul 2019 05:25:27 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> Julie Bove > wrote:
>>>
>>> > wrote in message
>>> ...
>>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>>>> > wrote:
>>>>
>>>>> US Janet B. wrote:
>>>>>
>>>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>>>> wrote:
>>>>>>
>>>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>>> or more.
>>>>>>>
>>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>>> them sit in the fridge for about three hours.
>>>>>>>
>>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>>> and make sure the sugar has completely dissolved.
>>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>>> flavor in there.
>>>>>>>
>>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>>> shelf somewhere.
>>>>>>> --
>>>>>>>
>>>>>>>
>>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>>> ~Toidi Uoy
>>>>>>
>>>>>> have you ever pickled anything before?
>>>>>
>>>>>
>>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>>>
>>>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>>>> labor - intensive and costly...
>>>>
>>>> How is it labor intensive? you cut then salt let sit then mix your
>>>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>>>> the exact same jars from when I bought them from the store. I just
>>>> cleaned and stored them. I have used the same jar and lids for the
>>>> pineapple jam at least 4 times and now pickles 3 times with the exact
>>>> same jar. So like I said I can make a full 24 oz jar of pickles for
>>>> about 1 dollar
>>>>
>>>> The only thing I am having problems with though is finding a good
>>>> vinegar that I like. I bought a big gallon of white distilled from
>>>> costco so I have a good bit to use before I get more.
>>>>>
>>>>> I used to can a lot many years ago, but the novelty soon wore off. I can
>>>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>>>> canning produce at local farmers markets, canning is useful if you grown
>>>>> yer own stuff, otherwise it is mostly a money/time sink...
>>>>
>>>> As I said that all depends on how you do it.
>>>> Just like people once thought that it is best to wash rinse and
>>>> repeat. There are ways to do things that is just as safe and just as
>>>> good and usually easier and cheaper. Like using an Airfryer for the
>>>> canning instead of boiling water or a pressure cooker. Using those
>>>> screw on lids really makes it simple. Granted the screw on lids will
>>>> eventually warp and not be useable anymore but I have used them quite
>>>> a few times and it has done very well so far.
>>>
>>> I believe the term was "Lather, rinse and repeat". In those days, the
>>> shampoo was rather harsh on the hair and not as effective at removing oils
>>> as today's products.. Also, people people generally only washed their hair
>>> once a week. So repeating the process was necessary, as was using a crème
>>> rinse to remove the tangles caused by the shampoo.
>>>
>>> There is a strict set of rules and recipes to be followed when canning. This
>>> is for the sake of safety. Those rules do change from time to time as we
>>> learn more. The first time I made jam, it was not canned in a water bath and
>>> it was sealed with paraffin. That method is no longer used.
>>>
>>> I know you love your air fryer but I think it's one of those fad things. I
>>> don't know anyone IRL who has one and I'm not even remotely tempted to buy
>>> one.
>>>
>>>
>>
>> YouÂ’re not missing much. I have one, and out of all the kitchen
>> appliances/toys I have, itÂ’s the most useless one. I swear IÂ’d keep my cake
>> pop maker over the air fryer any day. Not really, but I think you catch my
>> drift. It doesnÂ’t do a damn thing better than what I can do with with a
>> regular old stove.
>
> Clearly you mean stove/oven/microwave/toaster/deep fryer.....yeah you
> are right it is such a hassle having one thing that can take the place
> of pretty much everything in the kitchen
>
> --
>
> ____/~~~sine qua non~~~\____
>

I dont deep fry, but if I wanted to Id just heat up a vat of oil on my
stove. I dont need a separate appliance for that. And the only thing I do
with my microwave is heat up frozen vegetables and melt butter, both of
which I also have no problems doing €” on my stove. Does your air fryer
melt butter and steam vegetables? Unless you dont really cook anything
other than French fries and chicken nuggets, the air fryer isnt that all
encompassing.

> wrote in message
...
> On Wed, 31 Jul 2019 05:25:27 -0000 (UTC), Jinx the Minx
> > wrote:
>
>>Julie Bove > wrote:
>>>
>>> > wrote in message
>>> ...
>>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>>>> > wrote:
>>>>
>>>>> US Janet B. wrote:
>>>>>
>>>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>>>> wrote:
>>>>>>
>>>>>>> At the farmers market they have cucumbers for 50 cents each. They
>>>>>>> are
>>>>>>> about 12-14 inches long and have a good girth. So I decided to make
>>>>>>> my
>>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>>> or more.
>>>>>>>
>>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>>> them sit in the fridge for about three hours.
>>>>>>>
>>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>>> and make sure the sugar has completely dissolved.
>>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>>> flavor in there.
>>>>>>>
>>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly
>>>>>>> I
>>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>>> shelf somewhere.
>>>>>>> --
>>>>>>>
>>>>>>>
>>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>>> ~Toidi Uoy
>>>>>>
>>>>>> have you ever pickled anything before?
>>>>>
>>>>>
>>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>>>
>>>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>>>> labor - intensive and costly...
>>>>
>>>> How is it labor intensive? you cut then salt let sit then mix your
>>>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>>>> the exact same jars from when I bought them from the store. I just
>>>> cleaned and stored them. I have used the same jar and lids for the
>>>> pineapple jam at least 4 times and now pickles 3 times with the exact
>>>> same jar. So like I said I can make a full 24 oz jar of pickles for
>>>> about 1 dollar
>>>>
>>>> The only thing I am having problems with though is finding a good
>>>> vinegar that I like. I bought a big gallon of white distilled from
>>>> costco so I have a good bit to use before I get more.
>>>>>
>>>>> I used to can a lot many years ago, but the novelty soon wore off. I
>>>>> can
>>>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>>>> canning produce at local farmers markets, canning is useful if you
>>>>> grown
>>>>> yer own stuff, otherwise it is mostly a money/time sink...
>>>>
>>>> As I said that all depends on how you do it.
>>>> Just like people once thought that it is best to wash rinse and
>>>> repeat. There are ways to do things that is just as safe and just as
>>>> good and usually easier and cheaper. Like using an Airfryer for the
>>>> canning instead of boiling water or a pressure cooker. Using those
>>>> screw on lids really makes it simple. Granted the screw on lids will
>>>> eventually warp and not be useable anymore but I have used them quite
>>>> a few times and it has done very well so far.
>>>
>>> I believe the term was "Lather, rinse and repeat". In those days, the
>>> shampoo was rather harsh on the hair and not as effective at removing
>>> oils
>>> as today's products.. Also, people people generally only washed their
>>> hair
>>> once a week. So repeating the process was necessary, as was using a
>>> crème
>>> rinse to remove the tangles caused by the shampoo.
>>>
>>> There is a strict set of rules and recipes to be followed when canning.
>>> This
>>> is for the sake of safety. Those rules do change from time to time as we
>>> learn more. The first time I made jam, it was not canned in a water bath
>>> and
>>> it was sealed with paraffin. That method is no longer used.
>>>
>>> I know you love your air fryer but I think it's one of those fad things.
>>> I
>>> don't know anyone IRL who has one and I'm not even remotely tempted to
>>> buy
>>> one.
>>>
>>>
>>
>>You're not missing much. I have one, and out of all the kitchen
>>appliances/toys I have, it's the most useless one. I swear I'd keep my
>>cake
>>pop maker over the air fryer any day. Not really, but I think you catch
>>my
>>drift. It doesn't do a damn thing better than what I can do with with a
>>regular old stove.
>
> Clearly you mean stove/oven/microwave/toaster/deep fryer.....yeah you
> are right it is such a hassle having one thing that can take the place
> of pretty much everything in the kitchen

I'll bet you can't make soup in it! I can't think of anything I'd make in
it.

> wrote in message
...
> On Tue, 30 Jul 2019 18:46:15 -0700, "Julie Bove"
> > wrote:
>
>>
>>"songbird" > wrote in message
...
>>> Jinx the Minx wrote:
>>> ...
>>>> Those ?oold fashioned?? ways are there because they are safe. Your
>>>> new
>>>> fangled method is.....dangerous.
>>>
>>> oven canning was common before BWB came along.
>>> we still oven can now. no problems, but we know
>>> what we're doing.
>>>
>>> i will not oven can anything low acid, but the
>>> recipe posted by the OP does have enough acid in
>>> it to be just fine IMO.
>>
>>Not if he's using pasta sauce jars!
>
> how is a pasta jar different than a pickle jar. Last I heard they were
> both sand melted down into glass...

You should be using Ball or Kerr canning jars.

Sqwertz wrote:
>
> Gary wrote:
>
> > Make pickles the easy way like I do. Buy a good brand from the
> > store.
>
> I have great recipe for home made Horseradish B&B pickles. Buy a
> jar of B&B's and add 2 TB of fresh grated horseradish. Shake and
> refrigerate 36 hours.

I remember you telling about that back a year or two. I'd like to
try that. 2 questions if you kindly answer.
Whole pickles? (most likely)
What size jar for 2 TBS horseradish?

On Wednesday, July 31, 2019 at 1:36:08 PM UTC-10, Leonard Blaisdell wrote:
> In article >,
> > wrote:
>
> > On Tue, 30 Jul 2019 22:25:48 -0500, Sqwertz >
>
> > >Why can you stick you hand in 212F oven for a few minutes and not
> > >get burned? What happens when you stick you hand into 212F boiling
> > >water for a few minutes?
> >
> > WTF are you even talking about? Are you just talking to hear yourself
> > talk?
>
> He's talking about "specific heat". You should google it in your spare
> time. Understanding specific heat might save your life.
>
> leo

Specific heat describes the amount of energy it takes to raise the temperature of materials. The ability of materials to transfer heat energy is called thermal conductivity. Air is a poor conductor of heat so you can stick your hand in a hot oven for a short period of time.

On 2019-08-01 1:11 a.m., Jinx the Minx wrote:

> I spent a week in the hospital some years ago in isolation for enteritis
> caused by something I ate. It only takes one experience of that. Ill
> never knowingly take that risk, least of all with my canning practices.
> That Ball Blue Book is my canning bible.
>

There is nothing like a dose of food poisoning to make you a lot more
cautious about the foods you eat. I once got a dose of it after eating a
chili dog in the restaurant of the department store where I worked part
time. I barely made it home before I started puking and I didn't leave
that bathroom for 5 hours. I puked and retched and retched that whole
time. Then I went to bed and slept for a day and a half. The very
thought or the sight of a chili dog makes my gut flip.

On Thu, 1 Aug 2019 05:11:53 -0000 (UTC), Jinx the Minx
> wrote:

>Boron Elgar > wrote:
>> On Wed, 31 Jul 2019 18:55:43 -0000 (UTC), Jinx the Minx
>> > wrote:
>>
>>> I am,however, finding my
>>> Instant Pot to be counter space worthy.
>>
>> Once I discovered Instant Pot Stroganoff, I knew there was a god.
>>
>>
>
>I need that recipe!

I got it from this site:

https://damndelicious.net/2018/04/10...ef-stroganoff/

I stuck to it pretty tightly, as it was the first full meal I made in
the pot. I think you have freedom of choice on the type of mushroom
and salt content of the broth. And I think all I had was Harvey's
Bristol Cream.

I was stunned that I could just toss in a package of dry noodles
towards the end and wind up with them perfectly cooked.

The only change I might make is to brown the meat in 3-4 batches
instead of two.

INGREDIENTS:
2 pounds stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, diced
8 ounces cremini mushrooms, quartered
3 sprigs fresh thyme
2 tablespoons all-purpose flour
1/4 cup dry sherry
3 cups low sodium beef broth
2 teaspoons Worcestershire sauce
1 (12-ounce) package wide egg noodles
3/4 cup sour cream
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
Set a 6-qt Instant Pot® to the high saute setting.
Season beef with salt and pepper, to taste. Heat olive oil; working in
two batches, add beef and cook until evenly browned, about 3-4
minutes; set aside.

Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally,
until tender, about 3-4 minutes. Whisk in flour until lightly browned,
about 1 minute.

Stir in dry sherry, scraping any browned bits from the bottom of the
pot.

Stir in beef broth, Worcestershire and beef. Select manual setting;
adjust pressure to high, and set time for 12 minutes. When finished
cooking, quick-release pressure according to manufacturer’s
directions.

Stir in egg noodles. Select manual setting; adjust pressure to high,
and set time for 5 additional minutes. When finished cooking,
quick-release pressure according to manufacturer’s directions.
Stir in sour cream; season with salt and pepper, to taste.
Serve immediately, garnished with parsley, if desired.

"Jinx the Minx" wrote in message ...

Ophelia > wrote:
> "Jinx the Minx" wrote in message ...
>
> Ophelia > wrote:
>> "Jinx the Minx" wrote in message ...
>>
>> Julie Bove > wrote:
>>>
>>> > wrote in message
>>> ...
>>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>>>> > wrote:
>>>>
>>>>> US Janet B. wrote:
>>>>>
>>>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>>>> wrote:
>>>>>>
>>>>>>> At the farmers market they have cucumbers for 50 cents each. They
>>>>>>> are
>>>>>>> about 12-14 inches long and have a good girth. So I decided to make
>>>>>>> my
>>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>>> or more.
>>>>>>>
>>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>>> them sit in the fridge for about three hours.
>>>>>>>
>>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>>> and make sure the sugar has completely dissolved.
>>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>>> flavor in there.
>>>>>>>
>>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly
>>>>>>> I
>>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>>> shelf somewhere.
>>>>>>> --
>>>>>>>
>>>>>>>
>>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>>> ~Toidi Uoy
>>>>>>
>>>>>> have you ever pickled anything before?
>>>>>
>>>>>
>>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>>>
>>>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>>>> labor - intensive and costly...
>>>>
>>>> How is it labor intensive? you cut then salt let sit then mix your
>>>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>>>> the exact same jars from when I bought them from the store. I just
>>>> cleaned and stored them. I have used the same jar and lids for the
>>>> pineapple jam at least 4 times and now pickles 3 times with the exact
>>>> same jar. So like I said I can make a full 24 oz jar of pickles for
>>>> about 1 dollar
>>>>
>>>> The only thing I am having problems with though is finding a good
>>>> vinegar that I like. I bought a big gallon of white distilled from
>>>> costco so I have a good bit to use before I get more.
>>>>>
>>>>> I used to can a lot many years ago, but the novelty soon wore off. I
>>>>> can
>>>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>>>> canning produce at local farmers markets, canning is useful if you
>>>>> grown
>>>>> yer own stuff, otherwise it is mostly a money/time sink...
>>>>
>>>> As I said that all depends on how you do it.
>>>> Just like people once thought that it is best to wash rinse and
>>>> repeat. There are ways to do things that is just as safe and just as
>>>> good and usually easier and cheaper. Like using an Airfryer for the
>>>> canning instead of boiling water or a pressure cooker. Using those
>>>> screw on lids really makes it simple. Granted the screw on lids will
>>>> eventually warp and not be useable anymore but I have used them quite
>>>> a few times and it has done very well so far.
>>>
>>> I believe the term was "Lather, rinse and repeat". In those days, the
>>> shampoo was rather harsh on the hair and not as effective at removing
>>> oils
>>> as today's products.. Also, people people generally only washed their
>>> hair
>>> once a week. So repeating the process was necessary, as was using a
>>> crème
>>> rinse to remove the tangles caused by the shampoo.
>>>
>>> There is a strict set of rules and recipes to be followed when canning.
>>> This
>>> is for the sake of safety. Those rules do change from time to time as we
>>> learn more. The first time I made jam, it was not canned in a water bath
>>> and
>>> it was sealed with paraffin. That method is no longer used.
>>>
>>> I know you love your air fryer but I think it's one of those fad things.
>>> I
>>> don't know anyone IRL who has one and I'm not even remotely tempted to
>>> buy
>>> one.
>>>
>>>
>>
>> Youre not missing much. I have one, and out of all the kitchen
>> appliances/toys I have, its the most useless one. I swear Id keep my
>> cake
>> pop maker over the air fryer any day. Not really, but I think you catch
>> my
>> drift. It doesnt do a damn thing better than what I can do with with a
>> regular old stove.
>>
>> ===
>>
>> LOL each to his/her own I have an Air Oven and I use it all the
>> time.
>> I have the AF too, but I don' t use it so much)
>>
>>
>>
>>
>
> Well, an air €œoven€� is one I dont have, unless thats what we call a
> convection oven here. Im assuming countertop appliance.
>
> ===
>
> Yes it is. My oven is convection but my Air Oven is different. I won't
> go into detail because I am sure that if you were interested you would
> look
> it up
>
> You can find it on the net)
>
> If you are happy with your regular oven and you have a lot to cater for,
> I doubt you would be interested
>
>
>
>

I am going to google it up because Im curious about it. Ive certainly
never seen one in the stores, and Im always perusing the housewares. Out
of the 3 ovens I routinely use, I do prefer the one that has the convection
options as well as traditional, unfortunately, its the one in the vacation
house so I dont get to use it much. My gas wall ovens here in the new
house also have convection, but theyre not very deep so I tend not to bake
meals as much there. I hate the venting that blows on my face with those
ones too. Super annoying. And the last oven in the €œold€� weekday house no
longer comes up to temp, so I hate that one.
===

I rarely use my big convection oven because usually I am just cooking
for the two (or 3) of us. Yes, it is smaller, but it also cooks much
faster than the big oven.

Do let me know how you get on)

On Thu, 1 Aug 2019 05:11:54 -0000 (UTC), Jinx the Minx
> wrote:

> wrote:
>> On Wed, 31 Jul 2019 05:25:27 -0000 (UTC), Jinx the Minx
>> > wrote:
>>
>>> Julie Bove > wrote:
>>>>
>>>> > wrote in message
>>>> ...
>>>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>>>>> > wrote:
>>>>>
>>>>>> US Janet B. wrote:
>>>>>>
>>>>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>>>>> wrote:
>>>>>>>
>>>>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>>>> or more.
>>>>>>>>
>>>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>>>> them sit in the fridge for about three hours.
>>>>>>>>
>>>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>>>> and make sure the sugar has completely dissolved.
>>>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>>>> flavor in there.
>>>>>>>>
>>>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>>>> shelf somewhere.
>>>>>>>> --
>>>>>>>>
>>>>>>>>
>>>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>>>> ~Toidi Uoy
>>>>>>>
>>>>>>> have you ever pickled anything before?
>>>>>>
>>>>>>
>>>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>>>>
>>>>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>>>>> labor - intensive and costly...
>>>>>
>>>>> How is it labor intensive? you cut then salt let sit then mix your
>>>>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>>>>> the exact same jars from when I bought them from the store. I just
>>>>> cleaned and stored them. I have used the same jar and lids for the
>>>>> pineapple jam at least 4 times and now pickles 3 times with the exact
>>>>> same jar. So like I said I can make a full 24 oz jar of pickles for
>>>>> about 1 dollar
>>>>>
>>>>> The only thing I am having problems with though is finding a good
>>>>> vinegar that I like. I bought a big gallon of white distilled from
>>>>> costco so I have a good bit to use before I get more.
>>>>>>
>>>>>> I used to can a lot many years ago, but the novelty soon wore off. I can
>>>>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>>>>> canning produce at local farmers markets, canning is useful if you grown
>>>>>> yer own stuff, otherwise it is mostly a money/time sink...
>>>>>
>>>>> As I said that all depends on how you do it.
>>>>> Just like people once thought that it is best to wash rinse and
>>>>> repeat. There are ways to do things that is just as safe and just as
>>>>> good and usually easier and cheaper. Like using an Airfryer for the
>>>>> canning instead of boiling water or a pressure cooker. Using those
>>>>> screw on lids really makes it simple. Granted the screw on lids will
>>>>> eventually warp and not be useable anymore but I have used them quite
>>>>> a few times and it has done very well so far.
>>>>
>>>> I believe the term was "Lather, rinse and repeat". In those days, the
>>>> shampoo was rather harsh on the hair and not as effective at removing oils
>>>> as today's products.. Also, people people generally only washed their hair
>>>> once a week. So repeating the process was necessary, as was using a crème
>>>> rinse to remove the tangles caused by the shampoo.
>>>>
>>>> There is a strict set of rules and recipes to be followed when canning. This
>>>> is for the sake of safety. Those rules do change from time to time as we
>>>> learn more. The first time I made jam, it was not canned in a water bath and
>>>> it was sealed with paraffin. That method is no longer used.
>>>>
>>>> I know you love your air fryer but I think it's one of those fad things. I
>>>> don't know anyone IRL who has one and I'm not even remotely tempted to buy
>>>> one.
>>>>
>>>>
>>>
>>> You?re not missing much. I have one, and out of all the kitchen
>>> appliances/toys I have, it?s the most useless one. I swear I?d keep my cake
>>> pop maker over the air fryer any day. Not really, but I think you catch my
>>> drift. It doesn?t do a damn thing better than what I can do with with a
>>> regular old stove.
>>
>> Clearly you mean stove/oven/microwave/toaster/deep fryer.....yeah you
>> are right it is such a hassle having one thing that can take the place
>> of pretty much everything in the kitchen
>>
>> --
>>
>> ____/~~~sine qua non~~~\____
>>
>
>I don’t deep fry, but if I wanted to I’d just heat up a vat of oil on my
>stove. I don’t need a separate appliance for that. And the only thing I do
>with my microwave is heat up frozen vegetables and melt butter, both of
>which I also have no problems doing — on my stove. Does your air fryer
>melt butter and steam vegetables?

Well I the melting butter part is not really cooking and even though
I have never had a need to melt butter I am fairly sure melting butter
would not be hard at all. As far as steaming veggies, that is fairly
easy and can be done with no problem.

> Unless you don’t really cook anything
>other than French fries and chicken nuggets, the air fryer isn’t that all
>encompassing.
I have an air fryer oven which pretty much means it is front loading
and I can fry, steam, bake, dehydrate, toast, broil, slow cook, it
has a rotisserie so I can make hard or soft boiled eggs and fry bacon
and grill up some hash browns at the same time in an air fryer oven,
For lunch I can make a toasted sandwich, and for dinner I can make a
burger and fries or steak and baked potato and all of it done in the
same appliance at the same time.

--

____/~~~sine qua non~~~\____

On Wed, 31 Jul 2019 22:27:18 -0700, "Julie Bove"
> wrote:

>
> wrote in message
.. .
>> On Wed, 31 Jul 2019 05:25:27 -0000 (UTC), Jinx the Minx
>> > wrote:
>>
>>>Julie Bove > wrote:
>>>>
>>>> > wrote in message
>>>> ...
>>>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>>>>> > wrote:
>>>>>
>>>>>> US Janet B. wrote:
>>>>>>
>>>>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>>>>> wrote:
>>>>>>>
>>>>>>>> At the farmers market they have cucumbers for 50 cents each. They
>>>>>>>> are
>>>>>>>> about 12-14 inches long and have a good girth. So I decided to make
>>>>>>>> my
>>>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>>>> or more.
>>>>>>>>
>>>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>>>> them sit in the fridge for about three hours.
>>>>>>>>
>>>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>>>> and make sure the sugar has completely dissolved.
>>>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>>>> flavor in there.
>>>>>>>>
>>>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly
>>>>>>>> I
>>>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>>>> shelf somewhere.
>>>>>>>> --
>>>>>>>>
>>>>>>>>
>>>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>>>> ~Toidi Uoy
>>>>>>>
>>>>>>> have you ever pickled anything before?
>>>>>>
>>>>>>
>>>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>>>>
>>>>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>>>>> labor - intensive and costly...
>>>>>
>>>>> How is it labor intensive? you cut then salt let sit then mix your
>>>>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>>>>> the exact same jars from when I bought them from the store. I just
>>>>> cleaned and stored them. I have used the same jar and lids for the
>>>>> pineapple jam at least 4 times and now pickles 3 times with the exact
>>>>> same jar. So like I said I can make a full 24 oz jar of pickles for
>>>>> about 1 dollar
>>>>>
>>>>> The only thing I am having problems with though is finding a good
>>>>> vinegar that I like. I bought a big gallon of white distilled from
>>>>> costco so I have a good bit to use before I get more.
>>>>>>
>>>>>> I used to can a lot many years ago, but the novelty soon wore off. I
>>>>>> can
>>>>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>>>>> canning produce at local farmers markets, canning is useful if you
>>>>>> grown
>>>>>> yer own stuff, otherwise it is mostly a money/time sink...
>>>>>
>>>>> As I said that all depends on how you do it.
>>>>> Just like people once thought that it is best to wash rinse and
>>>>> repeat. There are ways to do things that is just as safe and just as
>>>>> good and usually easier and cheaper. Like using an Airfryer for the
>>>>> canning instead of boiling water or a pressure cooker. Using those
>>>>> screw on lids really makes it simple. Granted the screw on lids will
>>>>> eventually warp and not be useable anymore but I have used them quite
>>>>> a few times and it has done very well so far.
>>>>
>>>> I believe the term was "Lather, rinse and repeat". In those days, the
>>>> shampoo was rather harsh on the hair and not as effective at removing
>>>> oils
>>>> as today's products.. Also, people people generally only washed their
>>>> hair
>>>> once a week. So repeating the process was necessary, as was using a
>>>> crème
>>>> rinse to remove the tangles caused by the shampoo.
>>>>
>>>> There is a strict set of rules and recipes to be followed when canning.
>>>> This
>>>> is for the sake of safety. Those rules do change from time to time as we
>>>> learn more. The first time I made jam, it was not canned in a water bath
>>>> and
>>>> it was sealed with paraffin. That method is no longer used.
>>>>
>>>> I know you love your air fryer but I think it's one of those fad things.
>>>> I
>>>> don't know anyone IRL who has one and I'm not even remotely tempted to
>>>> buy
>>>> one.
>>>>
>>>>
>>>
>>>You're not missing much. I have one, and out of all the kitchen
>>>appliances/toys I have, it's the most useless one. I swear I'd keep my
>>>cake
>>>pop maker over the air fryer any day. Not really, but I think you catch
>>>my
>>>drift. It doesn't do a damn thing better than what I can do with with a
>>>regular old stove.
>>
>> Clearly you mean stove/oven/microwave/toaster/deep fryer.....yeah you
>> are right it is such a hassle having one thing that can take the place
>> of pretty much everything in the kitchen
>
>I'll bet you can't make soup in it! I can't think of anything I'd make in
>it.

well considering that you make soup on a flat top because you have to
constantly add different things yes it would be difficult.

--

____/~~~sine qua non~~~\____

On Thu, 1 Aug 2019 11:02:21 -0500, heyjoe >
wrote:

>On Thu, 1 Aug 2019 05:11:52 -0000 (UTC)
>in Message-ID: >
>Jinx the Minx > wrote :
>
>> That Ball Blue Book is my canning bible.
>
>Is it a recent copy? "Safe" methods and recipes are not stagnant, but
>the printed page is.
>
>I was caught off guard when I ralised my copy of "So Easy to Preserve"
>was printed in 1999. It says that atmospheric steam caning is not
>recommended, but that method was approved as "safe" by University of
>Wisconsin and the National Center for Home Food Processing and
>Preservation in 2015.
>
>I've always hated boiling water bath canning, because it takes so long,
>uses so much energy and excretes extra heat and humidity for the air
>conditioner to deal with. By next year, I'll have a new steam canner.
>Hurray for progress and "new" safe methods.

while reading through my BBB yesterday I found mine was 3 yo but still
current. I keep the old ones for the recipes.
Janet US

On Thursday, August 1, 2019 at 9:20:54 AM UTC-5, Boron Elgar wrote:
>
> https://damndelicious.net/2018/04/10...ef-stroganoff/
>
> I stuck to it pretty tightly, as it was the first full meal I made in
> the pot. I think you have freedom of choice on the type of mushroom
> and salt content of the broth. And I think all I had was Harvey's
> Bristol Cream.
>
> I was stunned that I could just toss in a package of dry noodles
> towards the end and wind up with them perfectly cooked.
>
> The only change I might make is to brown the meat in 3-4 batches
> instead of two.
>
> INGREDIENTS:
> 2 pounds stew meat, cut into 1-inch cubes
> Kosher salt and freshly ground black pepper, to taste
> 2 tablespoons olive oil
> 3 cloves garlic, minced
> 1 onion, diced
> 8 ounces cremini mushrooms, quartered
> 3 sprigs fresh thyme
> 2 tablespoons all-purpose flour
> 1/4 cup dry sherry
> 3 cups low sodium beef broth
> 2 teaspoons Worcestershire sauce
> 1 (12-ounce) package wide egg noodles
> 3/4 cup sour cream
> 2 tablespoons chopped fresh parsley leaves
>
> DIRECTIONS:
> Set a 6-qt Instant Pot® to the high saute setting.
> Season beef with salt and pepper, to taste. Heat olive oil; working in
> two batches, add beef and cook until evenly browned, about 3-4
> minutes; set aside.
>
> Add garlic, onion, mushrooms and thyme. Cook, stirring occasionally,
> until tender, about 3-4 minutes. Whisk in flour until lightly browned,
> about 1 minute.
>
> Stir in dry sherry, scraping any browned bits from the bottom of the
> pot.
>
> Stir in beef broth, Worcestershire and beef. Select manual setting;
> adjust pressure to high, and set time for 12 minutes. When finished
> cooking, quick-release pressure according to manufacturers
> directions.
>
> Stir in egg noodles. Select manual setting; adjust pressure to high,
> and set time for 5 additional minutes. When finished cooking,
> quick-release pressure according to manufacturers directions.
> Stir in sour cream; season with salt and pepper, to taste.
> Serve immediately, garnished with parsley, if desired.
>
I do a crockpot version of beef stroganoff v.e.r.y similar to this. I haven't
tried it yet in my Ninja Foodi but definitely will after reading your results.
Needless to say, these Instant Pot/Ninja Foodi pressure cookers take HOURS off
dishes like this. YUM