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He says you can can tomatoes and other acid stuff using this.
http://www.cookwiththesun.com/ -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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On 01 Oct 2009 04:00:04 GMT, Nick Cramer >
wrote: >He says you can can tomatoes and other acid stuff using this. > >http://www.cookwiththesun.com/ Raw packed. No acidification. Then he says: "The contents of the jars will boil past the lids after a couple of hours or so." Which means most of the jars probably won't seal properly. Gerry and I will have a bushel of tomatoes peeled, acidified, hot packed in jars, processed in a BWB and labeled while this guy is waiting for the sun to come out. I think we'll pass. I also wonder what Dr. Andress at the NCHFP would have to say about this method Ross. |
Highly acidic products inhibit bacterial growth, but don't kill bacteria. We've all seen mold on tomato sauce jar lids.
Food safety demands that food not stay in the temperature danger zone of 40-140f. This allows rapid bacterial growth. Setting something out in the sun is never a good idea when it comes to food. |
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Nick Cramer wrote:
> wrote: >> Nick Cramer > wrote: >> >>> He says you can can tomatoes and other acid stuff using this. >>> >>> http://www.cookwiththesun.com/ >> Raw packed. No acidification. Then he says: >> "The contents of the jars will boil past the lids after a couple of >> hours or so." >> Which means most of the jars probably won't seal properly. >> Gerry and I will have a bushel of tomatoes peeled, acidified, hot >> packed in jars, processed in a BWB and labeled while this guy is >> waiting for the sun to come out. >> I think we'll pass. >> I also wonder what Dr. Andress at the NCHFP would have to say about >> this method > > Thanks, Ross. That's why I asked. Like Sgt Schultz said, "I know nothing!" > Even if it did get as hot as fast as a regular oven, you would just be oven canning which is not recomended partly because the dry heat doesn't process the jars properly. :-) Connie TC |
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In article >,
Nick Cramer > wrote: > He says you can can tomatoes and other acid stuff using this. > > http://www.cookwiththesun.com/ He says nothing about acidifying the tomatoes before he "processes" them. I wouldn't do it, but I'm pretty conservative in my methods. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out. And check this, too: <http://www.kare11.com/news/ newsatfour/newsatfour_article.aspx?storyid=823232&catid=323> |
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ChefToddMohr > wrote:
> Highly acidic products inhibit bacterial growth, but don't kill > bacteria. We've all seen mold on tomato sauce jar lids. > > Food safety demands that food not stay in the temperature danger zone > of 40-140f. This allows rapid bacterial growth. > > Setting something out in the sun is never a good idea when it comes to > food. Thanks, Todd. Although the beef jerky always turned out fine. ;-/ -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Connie TenClay > wrote:
> [ . . . ] > Even if it did get as hot as fast as a regular oven, you would just be > oven canning which is not recomended partly because the dry heat doesn't > process the jars properly. :-) Thanks, Connie. That's why I asked. -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Melba's Jammin' > wrote:
> Nick Cramer > wrote: > > > He says you can can tomatoes and other acid stuff using this. > > > > http://www.cookwiththesun.com/ > > He says nothing about acidifying the tomatoes before he "processes" > them. I wouldn't do it, but I'm pretty conservative in my methods. And with an excellent safety record, from what I've seen posted by others. Thanks, Barb. -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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In article >,
Nick Cramer > wrote: > ChefToddMohr > wrote: > > Setting something out in the sun is never a good idea when it comes to > > food. > > Thanks, Todd. Although the beef jerky always turned out fine. ;-/ In a hot and dry climate preserves are sometimes made in the sun. Under a screen to thwart insects. -- -Barb, Mother Superior, HOSSSPoJ http://web.me.com/barbschaller - Yes, I Can! blog - check it out. And check this, too: <http://www.kare11.com/news/ newsatfour/newsatfour_article.aspx?storyid=823232&catid=323> |
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Melba's Jammin' > wrote:
> In article >, > Nick Cramer > wrote: > > > ChefToddMohr > wrote: > > > Setting something out in the sun is never a good idea when it comes > > > to food. > > > > Thanks, Todd. Although the beef jerky always turned out fine. ;-/ > > In a hot and dry climate preserves are sometimes made in the sun. Under > a screen to thwart insects. Yes. The frames I built have screens 1" above and below the screen the beef rests on. We don't put them out until it warms up a bit and take them in before dusk. -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Wayne Boatwright wrote:
> On Wed 30 Sep 2009 09:00:04p, Nick Cramer told us... > > >>He says you can can tomatoes and other acid stuff using this. >> >>http://www.cookwiththesun.com/ >> > > > I don't know about canning tomatoes, but our neighbors have a solar oven > and use it throughout our long hot season (Phoenix area). That solar oven > gets hotter than hell. Of course, it doesn't hurt that the air temperature > is 110 degrees or above, either. I took a freshly prepared peach pie over > there in late July and baked it in their oven. It turned out perfectly. > If fact, I had to shield the edge and then finally the top of the entire > crust to prevent over-browning. > > Are you thinking of BWB canning in the oven, or just setting the lidded > jars in the oven to bring to temperature? Despite the heat, it would > probably take a while for a BWB to reach temperature, just as it would in a > conventional oven. Using just the jars might work better. > How can you BWB in the oven? Ellen |
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This is something that was done by some in years past but is not
considered safe for several reasons, one ovens cycle on on off to keep an aprox temp, ovens have hot and not as hot spots-notice how some cookies get darker than others on the same cookie sheet, and dry heat doesn't transfer as well as wet heat, BWB, so it doesn't heat through the jars properly. So well it has been done we now know better. :-) Connie TC >> > How can you BWB in the oven? > Ellen |
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Wayne Boatwright > wrote:
> On Wed 30 Sep 2009 09:00:04p, Nick Cramer told us... > > > He says you can can tomatoes and other acid stuff using this. > > > > http://www.cookwiththesun.com/ > I don't know about canning tomatoes, but our neighbors have a solar oven > and use it throughout our long hot season (Phoenix area). That solar > oven gets hotter than hell. Of course, it doesn't hurt that the air > temperature is 110 degrees or above, either. I took a freshly prepared > peach pie over there in late July and baked it in their oven. It turned > out perfectly. If fact, I had to shield the edge and then finally the top > of the entire crust to prevent over-browning. > > Are you thinking of BWB canning in the oven, or just setting the lidded > jars in the oven to bring to temperature? Despite the heat, it would > probably take a while for a BWB to reach temperature, just as it would in > a conventional oven. Using just the jars might work better. Not thinking of either, Wayne. My interest is purely academic. -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Wayne Boatwright wrote:
> On Wed 30 Sep 2009 09:00:04p, Nick Cramer told us... > >> He says you can can tomatoes and other acid stuff using this. >> >> http://www.cookwiththesun.com/ >> > > I don't know about canning tomatoes, but our neighbors have a solar oven > and use it throughout our long hot season (Phoenix area). That solar oven > gets hotter than hell. Of course, it doesn't hurt that the air temperature > is 110 degrees or above, either. I took a freshly prepared peach pie over > there in late July and baked it in their oven. It turned out perfectly. OTOH, you wouldn't have taken that peach pie and put it in a BWB or pressure canner. Some things are good for some things, others--not so much. B/ B/ |
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"Brian Mailman" > wrote in message
... > Wayne Boatwright wrote: >> On Wed 30 Sep 2009 09:00:04p, Nick Cramer told us... >> >>> He says you can can tomatoes and other acid stuff using this. >>> >>> http://www.cookwiththesun.com/ >>> >> >> I don't know about canning tomatoes, but our neighbors have a solar oven >> and use it throughout our long hot season (Phoenix area). That solar >> oven gets hotter than hell. Of course, it doesn't hurt that the air >> temperature is 110 degrees or above, either. I took a freshly prepared >> peach pie over there in late July and baked it in their oven. It turned >> out perfectly. > > OTOH, you wouldn't have taken that peach pie and put it in a BWB or > pressure canner. > > Some things are good for some things, others--not so much. > > B/ > > B/ Yes, and having just completed the NCHFP online course, I distinctly remember that oven canning is not a recommended method. -- -Marilyn |
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Wayne Boatwright wrote:
> On Wed 07 Oct 2009 02:25:28p, Brian Mailman told us... > >> Wayne Boatwright wrote: >>> On Wed 30 Sep 2009 09:00:04p, Nick Cramer told us... >>> >>>> He says you can can tomatoes and other acid stuff using this. >>>> >>>> http://www.cookwiththesun.com/ >>>> >>> >>> I don't know about canning tomatoes, but our neighbors have a solar >>> oven and use it throughout our long hot season (Phoenix area). That >>> solar oven gets hotter than hell. Of course, it doesn't hurt that the >>> air temperature is 110 degrees or above, either. I took a freshly >>> prepared peach pie over there in late July and baked it in their oven. >>> It turned out perfectly. >> >> OTOH, you wouldn't have taken that peach pie and put it in a BWB or >> pressure canner. >> >> Some things are good for some things, others--not so much. >> > True... Today I'm a bit more rested and I can see that you meant "a solar oven is just like a regular one and gets hot enough to use properly," without actually referencing doing some kind of preserving with it. Although if you can boil water on top of it..... B/ |
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Wayne Boatwright > wrote:
> [ . . . ] > In Arizona, where I live, in the summer it would be easy to bring a pot > of water to a boil in a solar oven. You can also cook an egg on blacktop > pavement, but I wouldn't want to eat it. :-) Blacktop? Macadem? Asphalt? This authentic recipe from a French friend, now living in Thailand: "Asphalt gigot " (Gigot = lamb or mutton leg in French) is an old festive tradition of the French building industry, created by the waterproofing contractors. When the waterproofing contractor finished the installation of an asphalt roofing system over a concrete building roof, it is the end of the structural works on that building and the whole project team celebrates. For such, several "gigots" are cooked in hot melted asphalt. Yep, hot melted asphalt. Don't skip yet, see up to the end! A single gigot should ideally be around 3.5 Kg. (7-3/4 Lbs) 1 gigot for 8 French guests (Should do for 6 guests in the USA) Other ingredients: Garlic Pepper powder Chilli powder Olive oil Salt Mustard, hot French style, not sweet British style if possible. A lot of aluminium foil If available, aluminium foil backed with kraft style paper A roofing contractor as asphalt boiler + asphalt + operator are required. Preparation: Mix salt, pepper, chilli in the Olive oil to your taste and baste the meat with that mix. Cut the meat to allow to insert 2 or 3 head of garlic in it. Till now, easy. "Packing": To make sure that the meat will never get in contact with the hot asphalt, wrap it with aluminium paper, making sure not to leave uncovered areas not to tear the foil. Tie it up with very fine rope. Repeat as required. The old timer in France put 4 layers of aluminium and finish with the paper backed aluminium. If your prefferred roofing contractor is not used to that, increase the number of layers till you feel relax. The last wrap is done with steel wire. Asphalt: Shall be well mixed and maintained at 230 Celsius (450̊ F) minimum all along. That's the job of the roofing contractor operator. Cooking: Put steel bars across the opened boiler, attach the steel wire to them, and deep the "packs". Cooking time: 26 minutes per Kg. (12 min/lb) When the meat is cooked, take it out and dip it into a bucket hot water. Peel off the aluminium foil layers one by one, with special precaution for the first 2 or 3 ones. Cut and serve. Guaranteed, it is very nice. Each time I have got one, the newbees were horrified, tasted it with all due reservations and are now strong supporters :-) There are no particular rules about the vegetables and wine going with that. It is up to the organisers. I don't have pics of the cooked meat, but I found few about the preparation at http://www.pariscyber.com/gigot-bitume/index.php Now, if one of you know a roofing contractor, please let me know if they are also doing that in the States. If not, launch the trend! -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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