I’m trying to use the food that has been in the freezer for awhile and earlier this week I baked a turkey.
Now I’m making turkey broth. After simmering the carcass for about 30 hours, the broth is cooling on the counter. Once it cools enough, I’ll put it in the refrigerator so the fat will harden enough that I can scrape most of it off.
Once that is done, I’ll rewarm it, set up the pressure canner and can the stock. Depending on where you live this might be called jarring or bottling.
I’m fortunate that one one of my canners has a jiggle weight so it doesn’t need to have the gauge checked. My other canners have gauges that need a yearly check. Unfortunately, for the last several years I was the only person using the local extension service’s gauge check service and they have since discontinued the gauge checks.
So, I will either have to send off the gauges to the manufacturer and wait, or check them myself.
One possibility is to assume the jiggle weight is correct (jiggle weights don’t need calibration) connect the two canners together and compare the gauge reading with what the weight does.
And I have another more geeky idea; a U-tube manometer. Or actually, so the thing isn’t so tall, multiple U-tube manometers connected together.
A U-tube manometer is considered a primary standard. This means it needs no calibration to work correctly and its accuracy is limited only by the care the user takes when making measurements.
Some quick estimates of mine indicate if I get a thermometer that tells me the temperature at least within 10 degrees of actual value and I can measure a distance to within 1/2cm (3/16 inch) I can measure pressures to within 0.2% of the actual value.
I will think about this more after Christmas.
I’m sitting outside in the Arizona desert’s nice winter weather, wearing a short sleeved shirt and listening to the pressure canner weight jiggle. It’s 8pm and 20C/70F degrees, which is perfect for canning in comfort.
I do this once or twice a year and you can see my setup HERE
If all goes well, I’ll have 11 pint jars of turkey broth to put up on the shelf. This combined with two other batches of broth should last us until at least Thanksgiving.
I love prickly pear jelly, but it’s not quite so much fun to make. The prickly pear fruit is ready in August and standing over a steaming pot of water when it’s 45C/115F degrees…well…I really like the jelly.
I had frozen the turkey stock that I had made last week. Today I pulled out the four half gallon mason jars from the freezer, thawed the stock, brought it to a boil and ladled it into pint jars. The pressure canner is now sealed up, boiling lightly away and slowly building up to the required 15psig pressure. When it gets there, the weight will start to rock and I’ll get that “hissss——–hissss……” a couple of times a minute…it just made the first hiss, and then another. Twenty more minutes and I can turn the heat off.
When I installed the new microwave oven above the stove, there was no longer enough clearance for the tall canners. So, I had to come up with an alternative heating arrangement and that took the form of a Butterfly 2698 kerosene stove. I bought mine from http://www.stpaulmercantile.com
With the new stove, came the requirement to buy a new canner. The Presto canner does not have a pressure weight to keep the pressure correct. Instead it relies on precise adjustment of the stove temperature to keep the pressure correct and I have never acquired the skill to adjust this stove precisely enough. With the All American 921 canner, all that happens when the temperature is too high is the weight jiggles a bit more often…and as long as the heat level isn’t grossly high, it’s OK.
For what it’s worth, I prefer the Presto canner as it is much lighter and easier to handle.
I tried the stove outside for awhile before using it inside. I found if I use real 1-K kerosene (possibly different than K1 kerosene) the kerosene stink is pretty much non existent when the stove is at operating temperature. So, I have the door open and a fan sucking air outside when I’m lighting and extinguishing the stove. Otherwise the outside door is closed. i can get away with this when it’s 65F degrees outside. If it were colder, I’d set things up in the garage and not worry about the kerosene smell.
I chose the kerosene stove because the available propane burners had too much or too little output for what I needed.
Oh, what you don’t see is the 15 pound CO2 fire extinguisher beside me and the CO detector on the floor behind the stove. While the likelihood of a problem is low, there is no point in being stupid.