Member discussion regarding the methods, varieties and merits of growing tomatoes.
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August 15, 2017 | #121 |
Tomatovillian™
Join Date: Jul 2013
Location: MA
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August 15, 2017 | #122 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Quote:
The cover has bosses in it to accommodate things like this. On phone at work now but will post boiler standards later as per threads in boiler walls. The 1/8 pipe threads are I think 27 or 28 TPI. Worth Last edited by Worth1; August 15, 2017 at 09:26 AM. |
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August 15, 2017 | #123 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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More than enough for stuff like 20 PSI If not like the prestos thin lids you have a gasket and nut on the inside of the lid. No worries about blowing out a fitting. The thermocouple will be in the lid, a hole of the right size drilled and then threaded for the fitting. Here is one like I would use, 0 to 1200F |
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August 15, 2017 | #124 | |
Tomatovillian™
Join Date: Feb 2012
Location: Texas Coastal Bend
Posts: 3,205
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August 16, 2017 | #125 |
Tomatovillian™
Join Date: Jul 2013
Location: MA
Posts: 903
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got it, thanks Worth.
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August 16, 2017 | #126 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Your welcome.
I just think canning should get out of the stones age and into the 21st century. So many things that aren't on the list of safe things to do and I think it is BS. They also make a testing thing I cant remember what it is but it sits in the middle of the product and melts at a certain temperature. Now if I were to make a strong threadable testing lid for a jar and insert a probe into it I could read temperature inside that jar. From what I have read the people that do the testing at the national center for food safety just doesn't have the funding to do much of anything new. Most information is from way back when. I simply want to know the truth. Worth |
August 17, 2017 | #127 | |
Tomatovillian™
Join Date: Sep 2016
Location: Delaware
Posts: 234
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August 17, 2017 | #128 | |
Tomatovillian™
Join Date: May 2012
Location: massachusetts
Posts: 1,710
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August 17, 2017 | #129 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Their excuse for not having instructions to canning cured meat is lame to put it politely.
Think about it, the meat is cured. Worth |
August 18, 2017 | #130 |
Tomatovillian™
Join Date: Feb 2015
Location: NC - zone 8a - heat zone 7
Posts: 4,909
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I think they have guidelines for canning meat in pressure cooker.
It is just for raw meat, not cured. The requirement is about enough time for the temperature at the center to kill all the bacteria. It this takes 30 minutes, they instruct to continue fro an hour and half. They have rigid guidelines with several 100% safety factor. They don't want to end up being sued.
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Gardeneer Happy Gardening ! |
August 18, 2017 | #131 |
Tomatovillian™
Join Date: Nov 2011
Location: ohio
Posts: 4,350
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Warther knives. if you ever get to Ohio there is a museum in Dover called Warthers. the man had a 4th grade education and carved locomotives to scale. Awesome private museum to go see. to support the privately funded museum the family makes knives to this day and sells them. kitchen, hunting and carving knives. these are my go to knives everyday.
http://thewarthermuseum.com/
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carolyn k |
August 18, 2017 | #132 | |
Tomatovillian™
Join Date: Feb 2012
Location: Texas Coastal Bend
Posts: 3,205
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In the spring at the end of the day you should smell like dirt ~Margaret Atwood~ |
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August 18, 2017 | #133 | |
Tomatovillian™
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Location: ohio
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carolyn k |
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August 18, 2017 | #134 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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That site could use some work. For one thing, they tell you very little about the knife. Type of steel? Sharpening angle? Handle material? These are basics.
Love the trains, though.
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August 19, 2017 | #135 | |
Tomatovillian™
Join Date: Feb 2012
Location: Texas Coastal Bend
Posts: 3,205
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Quote:
Thanks for the link, it seems to be different than the website link for the trains.
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In the spring at the end of the day you should smell like dirt ~Margaret Atwood~ |
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