Here's the URL about some folks trying the boiling water bath method of
suicide: http://tinyurl.com/97k6tw2

Barb should be happy, it involved Beet Dirt Chunks. <G>

George Shirley wrote:

> Here's the URL about some folks trying the boiling water bath method of
> suicide: http://tinyurl.com/97k6tw2

not something i'd ever want to experience...


> Barb should be happy, it involved Beet Dirt Chunks. <G>

but not PBDC's!

i will be putting up more of those tomorrow.


songbird

George Shirley wrote:
> Here's the URL about some folks trying the boiling water bath method of
> suicide: http://tinyurl.com/97k6tw2
>
> Barb should be happy, it involved Beet Dirt Chunks. <G>
>

Brings back pleasant memories of my mother in law. She saw something on
a news program about salmonella in chicken so was going to quit eating
it, but thought nothing of BWB beets. Told her diarrhea won't kill you
whereas botulism will. After she thought about it, she decided yeah,
chicken might still be OK after all.

On 8/13/2012 10:37 AM, Lawrence wrote:
> On Sat, 11 Aug 2012 12:08:02 -0500, George Shirley
> > wrote:
>
>> Here's the URL about some folks trying the boiling water bath method of
>> suicide: http://tinyurl.com/97k6tw2
>>
>> Barb should be happy, it involved Beet Dirt Chunks. <G>
>
> <http://foodsafetyinfosheets.files.wordpress.com/2012/08/foodsafetyinfosheet-8-2-12-nc.jpg>
>
> "A pint of beets needs to be processed for 30 minutes at 11 psi if using s
> dial guage (or 10 psi if using a weighted guage) pressure canner at sea
> level."
>
>
> Holy Cow!!
>
Yup! I've put up canned beets since the middle sixties using that same
pressure and time. The raw beets, carefully skinned and cleaned, end up
cooked to perfection when properly pressure canned. Just need some
heating up on the stove when you're ready to eat them.

Pickled beets are another story, the vinegar and the proper timing in
the boiling water bath give you the PBDC delights with no danger involved.

That's why so many folks on this newsgroup tout state agriculture sites
with food safety, most states do have them. The premier site for several
years now has been the U of Ga food safety site.

Having operated high pressure industrial boilers eons ago I only use
real pressure dial gauges on my forty odd year old pressure canner. I
just don't trust the jiggler or weight gauges, I need the reassurance of
the pressure gauge. Just a minor foible on my part, probably caused by
sitting in a control room on a graveyard shift watching the twelve-inch
dial gauge on the panel all night. You only have to have a boiler blow
up nearby once to learn to watch gauges closely. <G>

On 8/13/2012 9:37 AM, Lawrence wrote:
> On Sat, 11 Aug 2012 12:08:02 -0500, George Shirley
> > wrote:
>
>> Here's the URL about some folks trying the boiling water bath method of
>> suicide: http://tinyurl.com/97k6tw2
>>
>> Barb should be happy, it involved Beet Dirt Chunks. <G>
>
> <http://foodsafetyinfosheets.files.wordpress.com/2012/08/foodsafetyinfosheet-8-2-12-nc.jpg>
>
> "A pint of beets needs to be processed for 30 minutes at 11 psi if using s
> dial guage (or 10 psi if using a weighted guage) pressure canner at sea
> level."
>
>
> Holy Cow!!
>


Not so surprising since these aren't PICKLED beets and there's no acidic
medium involved. Root crops are botulism magnets.

gloria p

In article > ,
George Shirley > wrote:

> Here's the URL about some folks trying the boiling water bath method of
> suicide: http://tinyurl.com/97k6tw2
>
> Barb should be happy, it involved Beet Dirt Chunks. <G>

I rest my case.
It should be noted, however, that the deadly beets were not pickled.
--
Barb,
http://www.barbschaller.com, as of June 6, 2012

In article >,
gloria p > wrote:

> On 8/13/2012 9:37 AM, Lawrence wrote:
> > On Sat, 11 Aug 2012 12:08:02 -0500, George Shirley
> > > wrote:
> >
> >> Here's the URL about some folks trying the boiling water bath method of
> >> suicide: http://tinyurl.com/97k6tw2
> >>
> >> Barb should be happy, it involved Beet Dirt Chunks. <G>
> >
> > <http://foodsafetyinfosheets.files.wo...afetyinfosheet
> > -8-2-12-nc.jpg>
> >
> > "A pint of beets needs to be processed for 30 minutes at 11 psi if using s
> > dial guage (or 10 psi if using a weighted guage) pressure canner at sea
> > level."
> >
> >
> > Holy Cow!!

> Root crops are botulism magnets.
>
> gloria p

Yup. C. botulinum is in the soil.
--
Barb,
http://www.barbschaller.com, as of June 6, 2012

In article > ,
George Shirley > wrote:

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

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

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

On 8/17/2012 11:45 AM, Melba's Jammin' wrote:
> In article > ,
> George Shirley > wrote:
>
>> Here's the URL about some folks trying the boiling water bath method of
>> suicide: http://tinyurl.com/97k6tw2
>>
>> Barb should be happy, it involved Beet Dirt Chunks. <G>
>
> I rest my case.
> It should be noted, however, that the deadly beets were not pickled.
>
It shouldn't matter to you, you don't even eat the pickled ones. <G>

Got all the home canned product boxed up today, it will stay in the air
conditioned house until we move. Don't want the storage locker to be
full of exploding jars do we? With temps in the high nineties to low one
hundreds that would be a real possibility. Just imagine exploding
pickled beets strewn all over the place, police would think we were
murdering people in there.

On 8/17/2012 11:47 AM, Melba's Jammin' wrote:
> In article > ,
> George Shirley > wrote:
>
>> On 8/13/2012 10:37 AM, Lawrence wrote:
>>> On Sat, 11 Aug 2012 12:08:02 -0500, George Shirley
>>> > wrote:
>>>
>>>> Here's the URL about some folks trying the boiling water bath method of
>>>> suicide: http://tinyurl.com/97k6tw2
>>>>
>>>> Barb should be happy, it involved Beet Dirt Chunks. <G>
>>>
>>> <http://foodsafetyinfosheets.files.wo...afetyinfosheet
>>> -8-2-12-nc.jpg>
>>>
>>> "A pint of beets needs to be processed for 30 minutes at 11 psi if using s
>>> dial guage (or 10 psi if using a weighted guage) pressure canner at sea
>>> level."
>>>
>>>
>>> Holy Cow!!
>>>
>> Yup! I've put up canned beets since the middle sixties using that same
>> pressure and time. The raw beets, carefully skinned and cleaned, end up
>> cooked to perfection when properly pressure canned. Just need some
>> heating up on the stove when you're ready to eat them.
>>
>> Pickled beets are another story, the vinegar and the proper timing in
>> the boiling water bath give you the PBDC delights with no danger involved.
>>
>> That's why so many folks on this newsgroup tout state agriculture sites
>> with food safety, most states do have them. The premier site for several
>> years now has been the U of Ga food safety site.
>>
>> Having operated high pressure industrial boilers eons ago I only use
>> real pressure dial gauges on my forty odd year old pressure canner. I
>> just don't trust the jiggler or weight gauges,
>
> Why not a weighted gauge, Jorge, inasmuch as the jiggle indicates the
> release of pressure to keep it at the correct psi. At least that's what
> I understand about it.
>
And you're right, look at my last paragraph. I used to be a boiler
operator in a chemical plant, ran boilers that put out 600 lb steam and
others that went as high as 3000 psig. Gauges are set in my mind, no
jigglers on high pressure industrial boilers, just relief valves and no
decent plant operator wants to hear the relief valve blowing useful
steam to the atmosphere unless you have to scram the unit, ie. shut it
down in emergency mode. It's a personal quirk, sort of like not eating
beets. <G>

On Friday, August 17, 2012 6:20:54 PM UTC+1, George Shirley wrote:
> On 8/17/2012 11:47 AM, Melba's Jammin' wrote:
>
> > In article > ,
>
> > George Shirley wrote:
>
> >
>
> >> On 8/13/2012 10:37 AM, Lawrence wrote:
>
> >>> On Sat, 11 Aug 2012 12:08:02 -0500, George Shirley wrote
> >>>
>
> >>>> Here's the URL about some folks trying the boiling water bath method of
>
> >>>> suicide: http://tinyurl.com/97k6tw2
>
> >>>>
>
> >>>> Barb should be happy, it involved Beet Dirt Chunks. <G>
>
> >>>
>
> >>> <http://foodsafetyinfosheets.files.wo...afetyinfosheet
>
> >>> -8-2-12-nc.jpg>
>
> >>>
>
> >>> "A pint of beets needs to be processed for 30 minutes at 11 psi if using s
>
> >>> dial guage (or 10 psi if using a weighted guage) pressure canner at sea
>
> >>> level."
>
> >>>
>
> >>>
>
> >>> Holy Cow!!
>
> >>>
>
> >> Yup! I've put up canned beets since the middle sixties using that same
>
> >> pressure and time. The raw beets, carefully skinned and cleaned, end up
>
> >> cooked to perfection when properly pressure canned. Just need some
>
> >> heating up on the stove when you're ready to eat them.
>
> >>
>
> >> Pickled beets are another story, the vinegar and the proper timing in
>
> >> the boiling water bath give you the PBDC delights with no danger involved.
>
> >>
>
> >> That's why so many folks on this newsgroup tout state agriculture sites
>
> >> with food safety, most states do have them. The premier site for several
>
> >> years now has been the U of Ga food safety site.
>
> >>
>
> >> Having operated high pressure industrial boilers eons ago I only use
>
> >> real pressure dial gauges on my forty odd year old pressure canner. I
>
> >> just don't trust the jiggler or weight gauges,
>
> >
>
> > Why not a weighted gauge, Jorge, inasmuch as the jiggle indicates the
>
> > release of pressure to keep it at the correct psi. At least that's what
>
> > I understand about it.
>
> >
>
> And you're right, look at my last paragraph. I used to be a boiler
>
> operator in a chemical plant, ran boilers that put out 600 lb steam and
>
> others that went as high as 3000 psig. Gauges are set in my mind, no
>
> jigglers on high pressure industrial boilers, just relief valves and no
>
> decent plant operator wants to hear the relief valve blowing useful
>
> steam to the atmosphere unless you have to scram the unit, ie. shut it
>
> down in emergency mode. It's a personal quirk, sort of like not eating
>
> beets. <G>

I would have thought a weight & lever to be much more reliable than a cheapo pressure gauge.


NT

On 9/15/2012 1:10 PM, wrote:
> On Friday, August 17, 2012 6:20:54 PM UTC+1, George Shirley wrote:
>> On 8/17/2012 11:47 AM, Melba's Jammin' wrote:
>>
>>> In article > ,
>>
>>> George Shirley wrote:
>>
>>>
>>
>>>> On 8/13/2012 10:37 AM, Lawrence wrote:
>>
>>>>> On Sat, 11 Aug 2012 12:08:02 -0500, George Shirley wrote
>>>>>
>>
>>>>>> Here's the URL about some folks trying the boiling water bath method of
>>
>>>>>> suicide: http://tinyurl.com/97k6tw2
>>
>>>>>>
>>
>>>>>> Barb should be happy, it involved Beet Dirt Chunks. <G>
>>
>>>>>
>>
>>>>> <http://foodsafetyinfosheets.files.wo...afetyinfosheet
>>
>>>>> -8-2-12-nc.jpg>
>>
>>>>>
>>
>>>>> "A pint of beets needs to be processed for 30 minutes at 11 psi if using s
>>
>>>>> dial guage (or 10 psi if using a weighted guage) pressure canner at sea
>>
>>>>> level."
>>
>>>>>
>>
>>>>>
>>
>>>>> Holy Cow!!
>>
>>>>>
>>
>>>> Yup! I've put up canned beets since the middle sixties using that same
>>
>>>> pressure and time. The raw beets, carefully skinned and cleaned, end up
>>
>>>> cooked to perfection when properly pressure canned. Just need some
>>
>>>> heating up on the stove when you're ready to eat them.
>>
>>>>
>>
>>>> Pickled beets are another story, the vinegar and the proper timing in
>>
>>>> the boiling water bath give you the PBDC delights with no danger involved.
>>
>>>>
>>
>>>> That's why so many folks on this newsgroup tout state agriculture sites
>>
>>>> with food safety, most states do have them. The premier site for several
>>
>>>> years now has been the U of Ga food safety site.
>>
>>>>
>>
>>>> Having operated high pressure industrial boilers eons ago I only use
>>
>>>> real pressure dial gauges on my forty odd year old pressure canner. I
>>
>>>> just don't trust the jiggler or weight gauges,
>>
>>>
>>
>>> Why not a weighted gauge, Jorge, inasmuch as the jiggle indicates the
>>
>>> release of pressure to keep it at the correct psi. At least that's what
>>
>>> I understand about it.
>>
>>>
>>
>> And you're right, look at my last paragraph. I used to be a boiler
>>
>> operator in a chemical plant, ran boilers that put out 600 lb steam and
>>
>> others that went as high as 3000 psig. Gauges are set in my mind, no
>>
>> jigglers on high pressure industrial boilers, just relief valves and no
>>
>> decent plant operator wants to hear the relief valve blowing useful
>>
>> steam to the atmosphere unless you have to scram the unit, ie. shut it
>>
>> down in emergency mode. It's a personal quirk, sort of like not eating
>>
>> beets. <G>
>
> I would have thought a weight & lever to be much more reliable than a cheapo pressure gauge.
>
>
> NT
>
Pressure canner gauges are not cheapo, the ones I buy are fifteen bucks
U.S. per gauge. I have them tested annually by a local outfit that works
with heavy industry to check gauges, that's another fifteen bucks. If
you want to be precise about everything you get good equipment. I could
easily go to the jiggler type of pressure release, might even be easier.
With a pressure gauge you have to be very familiar with your stove and
how to adjust the heat. That's one of the reasons I prefer gas stoves,
infinite control over the heat, versus electric which has settings for a
few levels of heat and are slow to cool down. When we used electric I
had to move the pressure canner to a cool spot on the stove top in order
to allow it to cool down properly, otherwise you went over the timed
canning period. Messed up a few pots of jars until I figured that out
about 40 years ago.

It all depends on how familiar with your stove you are and also how
picky you are. I'm very picky with my canning, been doing it since I was
about eight years old and, to my knowledge, haven't poisoned anyone yet. <G>

Our spring garden is rapidly playing out and we're not planting a fall
garden here. So far the house has been shown to four prospective buyers
in the last two weeks, no action yet. Today I fixed a clicking in one of
the ceiling fans, twenty minutes to take the blades and motor cover off,
ten seconds to fix the clicking, a wire nut was against the motor cover
and a slight wobble made it click.

Got sweet chiles to wash, chop, and freeze, better go do it.