(11-04-2024, 03:56 PM)Nugget Wrote: FDA canning site says you can do a partial canner batch with no mention of anything seperating the jars, unlike WB canning. I think it's because the water in a pressure cooker isn't doing a rolloing boil, but more of a slow simmer to heat the contents thoroughly. 
I checked a couple of other canning sites and they don't mention any sort of mechanical seperation either. I think you're fine; a full canner still has to have space between the jars for proper heat penetration. 
I tried to find the reason why canning just one jar would cause it to break but didn't have any luck. It probably has something to do with space/pressure/weather and what's on CNN, which is beyond my ability to figure out. 


I found it!
" In a pressure canner, the water level and the weight of the jars help to cushion and distribute the pressure. With only one jar, there may not be enough cushioning to absorb any minor vibrations or movements during processing, increasing the risk of breakage."

Ahhh, that makes sense.  I'll bet, with just a single jar, the flat metal plate under that one jar probably gets to vibrating pretty dynamically and might cause the jar to fall over, and at those temps the glass is going to be pretty fragile, so it breaks a single jar.  But if you have multiple jars sitting on the plate it probably doesn't vibrate as much and the jars stay more stable.  That makes a lot of sense. 

Oh, and yeah you're right, for my WB canners I have a rack that the jars fit into to separate them, but with the pressure canner there's just the flat plate.

Thanks again!

(11-04-2024, 04:28 PM)FCD Wrote: Ahhh, that makes sense.  I'll bet, with just a single jar, the flat metal plate under that one jar probably gets to vibrating pretty dynamically and might cause the jar to fall over, and at those temps the glass is going to be pretty fragile, so it breaks a single jar.  But if you have multiple jars sitting on the plate it probably doesn't vibrate as much and the jars stay more stable.  That makes a lot of sense. 

Oh, and yeah you're right, for my WB canners I have a rack that the jars fit into to separate them, but with the pressure canner there's just the flat plate.

Thanks again!

It's been my pleasure! I can't can any more, but it's been a blast talking about it and walking down memory lane.

If you ever want to take up quilting, I'm your girl!   Or bobbin lace, knitting, crosheting, crewel embroidery, raising rabbits, chickens, parots, goats, pigs, etc. , rain gutter gardening, koi ponds, raising seahorses.....well, you get the picture. I should probably just list the three or four things I haven't done. 

(11-04-2024, 09:28 PM)Nugget Wrote: It's been my pleasure! I can't can any more, but it's been a blast talking about it and walking down memory lane.

If you ever want to take up quilting, I'm your girl!   Or bobbin lace, knitting, crosheting, crewel embroidery, raising rabbits, chickens, parots, goats, pigs, etc. , rain gutter gardening, koi ponds, raising seahorses.....well, you get the picture. I should probably just list the three or four things I haven't done. 

Rain gutter gardening sounds interesting!

Speaking of rabbits...I can send you a whole semi load full of rabbit meat if you'd like.  We're getting overrun by the damn things!  I did the chicken thing (and geese) for a while, but lost most of them to the coyotes and the owls.  Don't know where the damn coyotes are now, but I'm about ready to put up a sign in the yard offering free chicken dinners if the coyotes will come kill some of these damn rabbits.  Chickens and geese are just so messy; I gave them up.  I just stick to raising cattle these days.

(11-05-2024, 01:03 PM)FCD Wrote: Speaking of rabbits...I can send you a whole semi load full of rabbit meat if you'd like.  

No thanks. My breeding rabbits were pets and the extras got sold. besides, I don't like rabbit meat. In fact, I don't like meat anymore-unless it's prarie chicken or grass fed beef, but NO chicken!
My family thinks I'm nuts, but I swear I can taste the difference in meat that's been hormone-enhanced, and even eggs that are from free-range chickens that aren't fed hormone-laced mash.
I might consider a gift of one of you cows, though-if you pay shipping to Idaho. 

(11-05-2024, 02:16 PM)Nugget Wrote: No thanks. My breeding rabbits were pets and the extras got sold. besides, I don't like rabbit meat. In fact, I don't like meat anymore-unless it's prarie chicken or grass fed beef, but NO chicken!
My family thinks I'm nuts, but I swear I can taste the difference in meat that's been hormone-enhanced, and even eggs that are from free-range chickens that aren't fed hormone-laced mash.
I might consider a gift of one of you cows, though-if you pay shipping to Idaho. 

By prairie chickens do you mean sage grouse?  If so, I grew up hunting those birds in Wyoming.  They're pretty rare these days.  I think they may even be endangered and protected.  Or, were you just referring to what I call 'yard birds' or free range chickens.

All our beef is all grass fed.  I can generally tell the difference just by looking at the beef whether it's been grass fed or fed out on corn.  I still like corn fed beef though, along with grass fed (obviously).  All the hormones do is help keep the weight on because cattle will actually get sick and lose weight when fed out on just corn and sweet feed.  We don't use any hormones, but we didn't go for the organic certifications either, mainly because of all the bullshit bureaucracy.  We never raised enough chickens to worry about hormones with them, just ate 'em as is.

Yeah, next time I head up Idaho way I'll just toss one of the steers in the back of the pickup for ya.  LOL!

(11-05-2024, 03:27 PM)FCD Wrote: By prairie chickens do you mean sage grouse?  

Yes! Pheasant isn't bad, but sage grouse is my favorite fowl.  

I'd rather eat a bowl of Cheerios than eat antoer turkey dinner. I'm all about the desert anyway.

"Yeah, next time I head up Idaho way I'll just toss one of the steers in the back of the pickup for ya."
What; you're not going to cut and wrap?

(11-05-2024, 07:57 PM)Nugget Wrote: Yes! Pheasant isn't bad, but sage grouse is my favorite fowl.  

I'd rather eat a bowl of Cheerios than eat antoer turkey dinner. I'm all about the desert anyway.

"Yeah, next time I head up Idaho way I'll just toss one of the steers in the back of the pickup for ya."
What; you're not going to cut and wrap?

$0.84 cents a pound, baby...cut, packed and wrapped.  I can have it processed cheaper, like down around $0.67/lb, but it depends on quantity.  Also depends on my hanging weight.  If we go over 2k hanging, there's an up-charge.

Trust me, I know all about hanging, to cut, to wrap and then ship.     Been there, did that, and got the T-shirt too many times to count!

(11-03-2024, 10:17 PM)Theatreboy Wrote: I would love to know your process, this is something i would like to learn.

I did send them.

The PM flag works here so I didn't mention that I sent it.

(11-05-2024, 01:03 PM)FCD Wrote: Rain gutter gardening sounds interesting!

Speaking of rabbits...I can send you a whole semi load full of rabbit meat if you'd like.  We're getting overrun by the damn things!  I did the chicken thing (and geese) for a while, but lost most of them to the coyotes and the owls.  Don't know where the damn coyotes are now, but I'm about ready to put up a sign in the yard offering free chicken dinners if the coyotes will come kill some of these damn rabbits.  Chickens and geese are just so messy; I gave them up.  I just stick to raising cattle these days.

I actually like rabbit, but I'm guessing wild rabbits there taste super gamey from what they browse?

Rabbit and squirrel both just seem like chicken to me. I guess they're harder to cook maybe.

(11-06-2024, 10:51 AM)Ksihkehe Wrote: I actually like rabbit, but I'm guessing wild rabbits there taste super gamey from what they browse?

Rabbit and squirrel both just seem like chicken to me. I guess they're harder to cook maybe.

These are all cottontails, and they're pretty good eating.  I'll be glad to bag a few (hundred) for you, freeze them and  send them to you if you like.  (Actually serious if you're interested).  I've got about a foot of snow on the ground right now, so it won't be today, but I can start yet this week.  We've had a few hard frosts already, so they're all good to eat now.  In fact, this is the best time of the year to get them because they've fattened up as much as they can for winter, but haven't yet expended any of that fat yet.

I've got enough in my freezers for us, and there's plenty more to go around.