Recent content by bhambrewer

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    Got back into pressure canning

    botulism. Pressure canning reduces the chances of botulism by 12 log, which means that there may be 1 live c. botulinum spore in a trillion jars. The problem with botulism is that the bacterium requires anaerobic conditions, and time. Pressure canning produces this extreme reduction where...
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    Got back into pressure canning

    The Canning Diva has recipes for meals in a jar. She includes a corned beef meal. Pressure canning processing times are the same as for beef, so I don't know what to make of that!
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    Got back into pressure canning

    I will repeat the USDA guidelines: water bath canning is not suitable for canning low acid foods such as meat or beans. Low acid is defined as higher than pH 4.6 As a personal choice I follow those guidelines and pressure can all low acid foods, and I even add lemon juice or food grade citric...
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    Got back into pressure canning

    Lots of good discussion on here. Canning food and food safety is a very large subject which I can only address in a very shallow way here and would encourage everyone to do their own research. BOILING WATER BATH PROCESSING is suitable for what the USDA defines as "high acid foods". Examples...
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    Got back into pressure canning

    boiling water bath canning and pressure canning are very different disciplines, but well worth practicing both. Watch loads of Youtube videos on pressure canning before you dive in. Costs of pressure canning are higher, for example the Presto 23 qt pressure canner runs around $120 new on...
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    Got back into pressure canning

    I've been laying in supplies to get us through extended periods of logistical cockups. Part of that has been our old friends, rice and beans. Dry beans are great shelf stable essentials, but they aren't so handy when you're hungry NOW. So I have been pressure canning a lot recently. Recent...
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    Uses for leftover brisket

    lots of good suggestions here! Another suggestion if you have uncooked brisket: instead of smoking it, it makes fantastic stews or pot roast, as well as making a very nice steak and ale pie.
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    Uses for leftover brisket

    when you smoke an entire brisket for your 3 person family... there's leftovers ;)
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    Uses for leftover brisket

    want to raise it to another level? Add cheese curds to make a brisket poutine.
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    Uses for leftover brisket

    For Thanksgiving I smoked a duck and a home made ham. This whetted my appetite to I finally brought out a brisket I had been waiting for a rainy day to use. Funnily enough, the day I brought it out was, indeed, rainy! Smoked for 2.5 hours ish over hardwood charcoal and pecan wood. Basic rub of...
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    Smoker has been out of commission for a while

    oh yuss! Going to grill and smoke *all* the things :D
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    Smoker has been out of commission for a while

    one of the main springs broke and the arm it attaches to snapped off. The door is also slightly off centre, making it really awkward to open, especially when you have a bad knee as I do. So, Jim'll fix it for me ;)
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    Smoker has been out of commission for a while

    Because my garage door broke, my smoker has been unusable for months. No more. My handyman is coming over tomorrow to help me open the door to wheel out the smoker. I have missed being able to smoke whatever, whenever! So to celebrate... I think I'll pull a brisket out to defrost :)
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    Hot smoked salmon

    great, now I need to buy salmon sides. Thanks a BUNCH :emoji_laughing:
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    Covid 19 smell/taste loss question

    my son caught omicron from our pastor's daughter and promptly passed it on to both me and mama. He had symptoms for about 2 days. Wife and I had a rough couple of days, only remnant is a lingering cough (mostly productive). None of us lost smell / taste. It was just a nasty cold.
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