Comments on The Greening of Gavin: Wise Words Wednesday?

Thanks everyone for your advice. It was both prud...

2012-01-27T22:52:51.265+11:00

Thanks everyone for your advice. It was both prudent and knowledgeable. I believe that L got the answer she was after.

Gav

Just to add, if yours is thermometer one the above...

2012-01-26T16:56:20.858+11:00

Just to add, if yours is thermometer one the above temperature instructions are correct, if you have a thermostat control you turn the dial to 92C ( 198F )switch it on and leave it on for one and three quarter hours.

Pam M, Victoria

I have been Fowlers preserving for over 30 years n...

2012-01-26T16:50:59.414+11:00

I have been Fowlers preserving for over 30 years now.
You add the citric acid ( 1/4 teaspoon) OR you can use2 teaspoons of lemon juice for a size 20 bottle. This was bought about by more "modern" varieties of tomato being low in acid. It may not be necessary in heirloom varieties but does not hurt.
You add sufficicent cold water to come three quarters up the sides of the bottles.
With a stove top preserver you bring the temperature slowly up to 92C ( 198F ). This will take 45 minutes and maintain this temperature for 1 hour.
I would NOT add any salt to the preserving water as this will rust out your preserver over time.
I hope this helps
Pam M, Victoria

Thank you everyone for taking the time to answer. ...

2012-01-26T14:04:30.208+11:00

Thank you everyone for taking the time to answer. Michael, that info was exactly what I needed! My dad is handy with a welder- he'll be happy to fix it up for me!

Thanks Gav again for posting my question - Wise words Wednesday indeed!

L

I am not familiar with Fowlers Vacola (not an Aust...

2012-01-26T11:14:49.079+11:00

I am not familiar with Fowlers Vacola (not an Australian), but the time given and the presence of a thermometer suggests that you have a pressure canner and not a water bath canner. Pressure canners do not use as much water as water bath units. Perhaps an owner of a FV could shed some light on this?

I’ve spent a bit of time researching this. There ...

2012-01-26T07:57:04.853+11:00

I’ve spent a bit of time researching this.

There is nothing “broken” about your unit – the design of the systems (at the time) was that the jars would be mostly covered by water, and you would just fill with water to a point just below the top of the thermometer well.

The “USDA’s Complete guide to Home Preserving” seems to be a source of authority on this, and claims have been offered that our CSIRO agree with the method prescribed by our American friends. http://www.greenlivingaustralia.com.au/USDAguide&more.html

Page 18 of the guide says “The canner must be deep enough so that at least 1 inch of briskly boiling water will be over the tops of jars during processing.” http://nchfp.uga.edu/publications/usda/GUIDE%201%20Home%20Can.pdf

So it would appear that things may have moved on since that unit was first produced, and I’ve noticed that the more recent units made by FV do have capacity to cover the jars completely.

I’m not sure if this makes your unit necessarily unsafe, though. Before doing anything drastic maybe you could try and contact FV directly on 03 9329 7799 to see what they think?

If you have ongoing concerns, do you know someone who’s handy with a welder? http://www.greenlivingaustralia.com.au/forum/viewtopic.php?t=1151

If they cannot get the blue book of preserving thi...

2012-01-26T00:29:11.434+11:00

If they cannot get the blue book of preserving this is an excellent site: http://nchfp.uga.edu/how/can_home.html
cheers:)

I did it with one of those old kits for many years...

2012-01-25T18:27:54.790+11:00

I did it with one of those old kits for many years, using the original instruction booklet, from the 1960's where it says, in capitals, to fill the pan to 3 parts the way up the bottles.... I wondered, 3 parts out of how many!!

Add plenty of salt to the water, not to the bottles,which helps raise the temp of the water. (Necessary for tomatoes). Bring slowly to boiling and boil gently 10 minutes. Turn off the heat and allow the water to cool with the lid on for 1 hour. Remove bottles.

I would suggest you invest in one of the new kits when you can afford it, because it is so much simpler.

Bon appetit!

Thanks Gav for always being so willing to share yo...

2012-01-25T17:20:32.993+11:00

Thanks Gav for always being so willing to share your wisdom with newbies like myself.

My tomatoes are sitting there in my pantry - I've love to eat them with a clear conscience :)

L