[Homestead] deer hunting
lurine at com-pair.net
Mon Dec 15 00:10:44 EST 2008
You have to be very familiar with your woodstove and your canner. You have
to take a canner up to a particular temp and then get it to stay at a
precise temp to hold a precise pressure. Some woodstoves are real
tempermental about having that "sweet" spot. Others are a joy to work with.
My Gramma Dorothy's seemed to work just fine after she cussed at it <g> The
one I learned on you just had to keep stoked to a particular point and you
were more or less home free. Noni's stove was part wood part gas and she
did her summer canning on the gas half and the winter canning on the wood.
She started it on the front and then would gradually slide it back until it
was just right.
Again, you have to know your stove and your canner. They ain't all created
----- Original Message -----
From: "bob ford" <bobford79 at yahoo.com>
> Maybe one of you can explain further. Why does wood fired stoves not
> pressure cook/can well? If you keep putting in wood , will it not stay
> --- On Sun, 12/14/08, Cathy <goosecreekfarm at gmail.com> wrote:
>> From: Cathy <goosecreekfarm at gmail.com>
>> Subject: Re: [Homestead] deer hunting
>> To: homestead at lists.ibiblio.org
>> Date: Sunday, December 14, 2008, 3:57 PM
>> On Sun, Dec 14, 2008 at 5:42 PM, Robert Walton
>> <waltonrp at gmail.com> wrote:
>> > I wonder if the government has scared us about what
>> happens when
>> > people to it wrong or if we are smarter to pressure
>> can? I usually
>> > pressure can also, but I do it on an electric stove.
>> If I was using a
>> > wood stove, I'd rather use a water bath.
>> I wouldn't want to trust a water bath for meat. Too
>> much at stake. When I
>> had a wood cookstove, I made special arrangements for
>> electric or gas for
>> the more finely regulated heat necessary for pressure
>> canning meat. Without
>> access to electric or gas, I don't know how I'd
>> preserve beef...
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