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New England FEB 2015

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Re: New England FEB 2015

Post  CapeCoddess on 2/13/2015, 2:22 pm

@NHGardener wrote:You fellow sufferers might get a kick out of this.

http://www.boston.com/news/odd/2015/02/09/breakup-letter-snow-from-the-city-boston/wHekQLl2KiWqGYHBreZaPN/story.html?p1=feature_pri_hp

"A Breakup Letter To Snow From The City Of Boston"

Snow is obviously a dog...Harwich is just aching to write a letter just like that. (Looks like Spring is a bit of a player, too. Shocked)

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Re: New England FEB 2015

Post  sanderson on 2/13/2015, 2:37 pm

Clever letter. Very Happy

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Re: New England FEB 2015

Post  camprn on 2/13/2015, 5:47 pm

It's wicked cold!!!!!!!!!!!!!!!!!!!!!!!

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Re: New England FEB 2015

Post  NHGardener on 2/13/2015, 6:22 pm

I have a feeling it's going to be another one of those springs where we're not going to see melting till the last minute. I guess that means don't start your seeds too early. Not that I feel like starting anything right now. Except fires.

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Re: New England FEB 2015

Post  sanderson on 2/14/2015, 1:18 am

3*F! affraid

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Re: New England FEB 2015

Post  CapeCoddess on 2/14/2015, 8:12 am

I woke up in bed this morning before the heat came on thinking, 'dang it's cold....this could be me tomorrow morning and the heat might not come on for days'.  Next thought was that I might hit the store with the throngs but then I saw that it was 5 degrees  out and changed my mind.  Wish the town would come take all these snow piles away from the front of my house.  The only empty space on my street to put any more snow is my driveway. Shocked

I don't feel like starting seeds either, NHG.  Gotta wait til all these storms and the threat of power outages passes.  Unless anyone has an idea of how to start seeds without electric?

CC


Last edited by CapeCoddess on 2/14/2015, 8:14 am; edited 1 time in total

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Re: New England FEB 2015

Post  AtlantaMarie on 2/14/2015, 8:13 am

Well, if it'll stop snowing and you get some sunshine, you could put them in front of a sunny window...

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Re: New England FEB 2015

Post  CapeCoddess on 2/14/2015, 8:22 am

Hmm...yeah...I think we have a sunny day coming on Tuesday of next week. And maybe one the following Sunday...
Wink

It's sunny now but my windows are pretty cold...there is actually ice on the inside at the bottoms of them this morning. Don't see that very often.


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Re: New England FEB 2015

Post  mollyhespra on 2/14/2015, 11:49 am

LOL!  Love that letter!

Well, I was going to post a picture of my buried beds out back but for some reason, I  can't upload the image.  The hosting site gets stuck on "host it" and then does nothing.

I don't remember if I ever mentioned that we added a few beds in back of the house last summer.  I'm a little anxious about critters eating the fruits of my labor since there's no protection for the beds out back.  DH & I took a chance and planted garlic in one of the beds and I am hoping to use the others for onions or other pungent plants.

I'm going to start some onions this weekend if I can; as weird as it may sound my cabin fever is actually motivating me to start growing something...so c'mon you fellow snow-bound sufferers, we aren't going to let a little thing like feet of snow and sub-zero temps stop us from looking forward to Spring, are we?


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Re: New England FEB 2015

Post  camprn on 2/14/2015, 12:23 pm

I'll be starting my leeks in the next few weeks. I will not sow seeds too soon as that is simply a waste. It is far easier for a plant to catch up than slow down if sown too soon.

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Re: New England FEB 2015

Post  CapeCoddess on 2/14/2015, 12:45 pm

Testing the photo upload...

Nothing says SURVIVAL like canning beans.... Bob's Red Mill 13 bean mix:

...and toilet paper:

(it's working, Molly...just real slow. Try again. I went over to Facebook while I was waiting.)

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Re: New England FEB 2015

Post  mollyhespra on 2/14/2015, 2:02 pm

NICE cans, CC! They look yummy! Did you pressure can the stew? And are those Tattler lids? How do you like them?

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Re: New England FEB 2015

Post  CapeCoddess on 2/14/2015, 3:14 pm

Yes, gotta pressure can beans apparently. Actually I don't know how to water bath and am a bit afraid of it. And Yes Yes on the Tattler lids. I love them! It used to drive me crazy to throw out and buy those little tin circles. I kept trying to figure out another use for them. Now no more stressing about it. I love you

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Re: New England FEB 2015

Post  mollyhespra on 2/14/2015, 3:20 pm

We have a big ole pressure canner but I'm afraid to use *it*, go figure. The idea of not adding any acidity to kill the nasties scares me. How long have you been pressure canning?

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Re: New England FEB 2015

Post  CapeCoddess on 2/14/2015, 3:25 pm

Well, I think I started pressure canning my first year on the forum, so 2012.  There was a thread about it and one of the gals (Rowena) recommended a Fagor so I got one.  Been at it ever since.
I'm afraid of water bathing because of the 'nasties'...I'm afraid I won't boil ALL of them to death, and miss one,  before putting everything together.  With pressure canning you don't have to worry about sterilizing anything because the extreme heat kills them.  

I'm just a simple girl. Wink

Edit: found the thread about the canning and the Fagor - see pg 3
http://squarefoot.creatingforum.com/t13567p32-friday-rookie-topic-introduction-to-canning?highlight=Rowena

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Re: New England FEB 2015

Post  AtlantaMarie on 2/14/2015, 6:41 pm

You can always use a pressure canner.  You can't always use a water-bath canner.  :-)

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Re: New England FEB 2015

Post  CapeCoddess on 2/14/2015, 7:06 pm

Good point, Marie.  It's also a pressure cooker...so it's actually a 3-in-1, since I could water-bath with it if I could muster up the courage.  pale

I picked up a video on SFG'ing at the library today by a gal named Patti Moreno. I'll let you know if it's any good. Apparently she has a bunch of YouTube vids on SFG also.  Any one every heard of her?


Last edited by CapeCoddess on 2/14/2015, 7:26 pm; edited 1 time in total

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Re: New England FEB 2015

Post  mollyhespra on 2/14/2015, 7:20 pm

@CapeCoddess wrote:Well, I think I started pressure canning my first year on the forum, so 2012.  There was a thread about it and one of the gals (Rowena) recommended a Fagor so I got one.  Been at it ever since.
I'm afraid of water bathing because of the 'nasties'...I'm afraid I won't boil ALL of them to death, and miss one,  before putting everything together.  With pressure canning you don't have to worry about sterilizing anything because the extreme heat kills them.  

I'm just a simple girl. Wink

Edit: found the thread about the canning and the Fagor - see pg 3
http://squarefoot.creatingforum.com/t13567p32-friday-rookie-topic-introduction-to-canning?highlight=Rowena

OK, then--maybe I'll muster up the courage to do it one of these days.  The other issue I have is that the pressure canner we have (All American something-or-other) is quite large and it extends beyond the edge of the heating element on the ceramic cooktop.  We've had problems with the thermostat and the technician that fixed it last time cautioned me to be mindful of not placing any pots in the area over the thermostat so as not to fry them.  I'm thinking that when I get up the gumption to use the pressure canner, I'll have to do it outside on the gas burner of the grill...which means waiting until it's warm enough outside to be hovering over the pot.  I'll grill in winter, but it's a dash-and-check kind of thing, not a hover-like-a-new-momma (which I'm imagining is what I'll be like at first) kind of thing.

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Re: New England FEB 2015

Post  camprn on 2/15/2015, 6:59 am

Cc how long do you soak your beans before putting them in jars? Also, half cup beans to a pint?

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Re: New England FEB 2015

Post  AtlantaMarie on 2/15/2015, 8:34 am

We may want to bump this to food...

Molly, I've been pressure canning for about 3 or 4 years now.  It's NEVER a dash-and-look at the gauge.  I'm always nearby because the pressure can quickly fluctuate up or down. 

And I HATE to have to start the time over again because it fell too low!  Mad

CC - as long as the items you're water canning are high acid, you'll be fine.  Laughing   PM me & I'll walk you thru it.

Also - the Univ of GA has the Nat'l Center for Home Food Preservation there.  There's all SORTS of great info on their website:  http://nchfp.uga.edu/

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Re: New England FEB 2015

Post  mollyhespra on 2/15/2015, 9:04 am

@AtlantaMarie wrote:
(snip)
Molly, I've been pressure canning for about 3 or 4 years now.  It's NEVER a dash-and-look at the gauge.  I'm always nearby because the pressure can quickly fluctuate up or down. 

And I HATE to have to start the time over again because it fell too low!  Mad
(snip)


That's exactly my point. I've read a bunch of stuff, seen the videos over and over again and the impression I have is that it's important to be nearby, so in the dead of winter here I don't really think it's feasible to be hovering by the grill outside. I'll just have to wait another 3 months until Spring to try it out. Shocked

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Re: New England FEB 2015

Post  CapeCoddess on 2/15/2015, 9:30 am

@camprn wrote:Cc how long do you soak your beans before putting them in jars? Also, half cup beans to a pint?

Camp, I've done a lot of experimenting with this and found that, because I am using 15psi, I don't have to soak at all if I'm in a hurry.  They cook up just fine.  But I like to soak if possible to remove the gassy issue. Embarassed I use both methods - quick soak and overnite soak.  This last batch I actually sprouted first, took about 48 hours altogether.  That's a first.  I thought it might make them healthier. Who knows.

As for amount of beans in the pints, I wing it.  If they are soaked I can fill up to 2 inches from the top. If not soaked, then up to 1 cup is good.

Molly & Marie, I found the spot on the dial of the burner that I use that will keep my pressure from falling, noted it, and that's where I put the dial once it's time.  Then I can leave and do whatever until my stove timer goes off and it's time to remove the pot.  But my Fagor is way different than a traditional canner, so maybe that's why it works.

Also, if you read the Fagor reviews on Amazon, it looks like the Fagor works on inductions stoves.  Is that the same as glass tops?

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Re: New England FEB 2015

Post  mollyhespra on 2/15/2015, 11:58 am

The manual for my pressure canner All American Pressure Canner, 15.5 qt capacity says that it's not recommended for use with ceramic cooktops.  Not the same as induction but if an induction cooktop has a glass top, then the same concerns would apply, I would imagine.  

My original concern was with the size of the bottom of the pot extending over where the technician told me the thermostat was located might cause damage to it.  The manual alludes to damage to surrounding areas, though they don't mention the thermostat per-se. The website adds an additional caution: the weight of the canner might cause the glass to break.  

Either way, I do have the gas grill's side burner thingie that I can use.  Like I said before, I'll just have to wait until Spring.  

Good tip on noting the place on the dial to keep the pressure from falling.  I'll have to pay attention when I actually get around to working with it.  Would any of you be willing to have a "Pressure-Can-Along" in the Spring just for a little bit of moral support?  Wink

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Re: New England FEB 2015

Post  AtlantaMarie on 2/15/2015, 12:11 pm

Molly, yes, of COURSE!  Great idea.

I'm using an electric stove stop and find that I have to keep turning down the dial (gradually) to med-low.  But if I go too fast, it will dip the pressure down too low...

And I'm very paranoid about that dial...  But that's just me.

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Re: New England FEB 2015

Post  sanderson on 2/15/2015, 1:23 pm

I don't think these canning replies can be relocated to the food / canning section that easily.  A cut and paste would work but it will look different.  Maybe one of the Admins will comment.  This is one of the problems about getting off topic. (I'm guilty, too.   Embarassed )  Some interesting material gets buried in an unrelated topic.

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Re: New England FEB 2015

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