Canning Season.

[Worth1]

Not leaving well enough alone I had to improve it a wee bit more.
Some vent pipes have slots some have holes I have no idea if some have both but that is what I did.
The old threads were turned off on the lathe and new threads put on farther up.
Then the old area was cross drilled for extra precaution and safety.
The one picture shows how I get the tapping die started straight.
Worth

IMG_20171104_42541.jpg

IMG_20171104_56128.jpg

[ContainerTed]

Okay, so what's the problem?? Looks good to me. Worth1, you are truly a man with a plethora of knowledge to share. I especially like the way you think outside the box.

You are awarded one gold star and one "Atta Boy" for this one. That's because it works. That configuration will make the user take extra care.

[dmforcier]

If it was me I think I'd use a nut and washer on the inside just to reinforce the lid. But I guess if it's a pipe tap you can't do that...

I still think of aluminum as weak, but then I look around at the AL vessels and tools I have. All intact.

Anyway, nice work.

[Worth1]

Originally Posted by ContainerTed

Okay, so what's the problem?? Looks good to me. Worth1, you are truly a man with a plethora of knowledge to share. I especially like the way you think outside the box.

You are awarded one gold star and one "Atta Boy" for this one. That's because it works. That configuration will make the user take extra care.

It makes me feel safer for sure.
Thank you.

Originally Posted by dmforcier

If it was me I think I'd use a nut and washer on the inside just to reinforce the lid. But I guess if it's a pipe tap you can't do that...

I still think of aluminum as weak, but then I look around at the AL vessels and tools I have. All intact.

Anyway, nice work.

Thank you too.
Yes you can do it with pipe threads and I would have to use an aluminum or brass washer and a brass nut I can make here at home.

All you would have to do is use the die and cut farther up the pipe any part of the pipe threads that come out the tail end of the die will be straight not tapered.
Then you make a brass homemade nut if you cant fine one the right size drill it out and run the tap in to the point it is is a tight fit.
Then make a large aluminum or brass washer on the lathe.
According to my calculations the lid is .200 thick the threads are 27 per inch 1/4 of one inch is .250.
27/4=6.75 -.050=6.25.
This means I have 6 threads holding that pipe on the canner lid if my crazy math is correct, more than enough and past the specks for this vessel and pipe size.
I didn't count the treads when the pipe was out.
The factory vent pipe is pipe threads.
Worth

[imp]

Put up pints of chicken thighs, tried to par cook them and boy, it makes a big difference in the amount of jars you get! Instead of about 12 pounds to 10 pints, I got 6 good jars, nicely packed with a little broth, 1 with about 1/2 meat and broth, 3 mostly a lovely stock but with enough bits of chicken to use as a base for soup or what ever. Anyways, processed and cooling.

It's a learning process and I am having fun doing it.

[Worth1]

HEB has the 3 pound bags of cranberries out now.
This weekend I am going to get some and make my cranberry preserves soon.
I love the stuff.

Worth

[AlittleSalt]

mmm, Cranberry preserves. I like whole berry cranberry sauce very much.

[Worth1]

Just keep simmering till they get to 218F or so with the sugar and water they suggest and your good to go.
Nothing else necessary.

Worth.

[dmforcier]

I got about 1.5 lb of fresh cranberries. Looking for a good recipe for cranberry sauce or something good. Volunteers entertained. (Also have orange juice and fresh jalapeños.)

[Father'sDaughter]

I just go with the basic Americas Test Kitchen recipe for whole berry cranberry sauce — bring 3/4 cup water, 1 cup sugar, and 1/2 teaspoon salt to a boil over high heat; stir in 1 pound of cranberries and return to a boil; reduce to medium and continue to cook for about 5 minutes; transfer to a bowl and let cool to room temperature before serving, or refrigerate for up to 7 days. My husband will eat it by the spoonful straight out of the bowl.

[Worth1]

The longer you cook it the firmer it sets up.
You can reduce the amount of water and get this to happen faster without over cooking the cranberries.
One way or another they are way under utilized for the rest of the year.
If you want them to have an orange or citrus taste toss the juice and use the zest.
I personally think they stand pretty darn good on their own without a bunch of fancy stuff added.

Ghost pepper added would make a nice stunt to pull on someone though.

Worth

[dmforcier]

Thanks.

BTW, I found a good way to extend my Cowboy Candy. When you are left with an 'empty' jar cuz you've eaten them all, simply pour the remaining liquid into a pan, bring it to a boil, and add fresh jalapeño slices.

Saves some time and ingrediments.

[dmforcier]

Made tonight:

1 c sugar
1/2 c orange juice + 1/4 c water (could go all OJ)
1 medium jalapeño, seeded, chopped fine
1.1 lb cranberries

Boiled for about 10 min. The berries popped over time, leaving lots of seeds. I would have (should have) cooked them longer but boiled the batch over (as usual) so cut it short.

Délicieuse!

Makes 1.5 pints.

[Worth1]

I despise canned cranberry glop so much if I go to someone else's place to eat on the holidays I will bring my own whole cranberry sauce or what ever you want to call it.
Many years ago I went to my nieces house for thanksgiving.
Her father in law was Mr Harris and the man that drilled the water well on our place in Texas when I was a wee thing.
My niece Brenda was my age and she told me that they would have to get the canned glop stuff for Mr Harris because he didn't like whole cranberry sauce.
Something about giblet gravy he didn't like either cant remember.
I also made it every year for the event at the family get together.
Well dinner is served and Mr Harris saw the giblet gravy and the cranberry sauce and scooped up huge portions of both to everyone's amazement.
So much so someone said something about it.
Who made this stuff he asked.
Worth did they said.
It is about time someone put real sauce on the table.
We thought you didn't like the whole berry stuff.
I never said that, where did you get that idea?
You said the seeds bothered you.
Well they dont.
Then what is the deal?
Can we just eat and forget about it.
Oh so you are saying you just dont like my cranberry sauce now I get it.
I'm felling a little embarrassed at this exchange between husband and wife.
How do you do it Worth?
I follow the directions.
We do to and it never comes out like this.
Not the ones on the bag my mothers directions.
Oh!
What about the giblet gravy?
Same thing my mothers directions.
My sister in law says I know that one I caught him at it one time.
What is it.
He uses canned evaporated milk.

Here is the deal.
My French mother would run everyone out of the kitchen but me including my older sister.
It was a small kitchen and they were just in the way.

She could cook bake or can anything including making candy.
As far as I am concerned she was a Master Chef in her own right.
Known throughout the land for her cooking skills any place we moved to.
She taught me how to read how to do math and how to cook can pickle and bake.
Most of all she protected me from my overly mean father.

This time of the year I really miss her more than ever.
Worth

[clkeiper]

Originally Posted by Worth1

Most of all she protected me from my overly mean father.

This time of the year I really miss her more than ever.
Worth

so sorry Worth for that sad upbringing with a mean father. You had a good mom. I would kill to protect my children. no child deserves to be abused. no child asked to be brought into this world. no child has any choice in its parents or upbringing. you did well with what you had to work with. hugs my friend.