> wrote in message
...
> On Mon, 29 Jul 2019 12:10:14 -0700 (PDT), "
> > wrote:
>
>>On Monday, July 29, 2019 at 2:02:26 PM UTC-5, Jinx the Minx wrote:
>>>
>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>>> make
>>> up your own canning rules. Unless you want botulism, of course.
>>>
>>If he wants to try his hand at pickles maybe he should try one of the
>>'refrigerator' bread and butter pickle recipes. But I agree, with such a
>>low
>>temperature for such a short amount of time he's looking at a trip to the
>>emergency room if he can pry himself off the toilet seat while
>>simultaneously
>>hanging his head in a bucket.
>>
>>I do think you nailed it with "You cannot make up your own canning rules."
>
> actually when pickling you dont have to heat it at all, it just takes
> longer to "pickle" the veg, the heat just speeds up the process. The
> vinegar is what keeps the stuff sterile.
>
> You people just want something to bitch about...

More like sterilizing the proper jars and food safety keeps it sterile.

> wrote in message
...

> I am sorry but you people really have to realize that there are ways
> to do things that are different/better/faster than the ways that you
> did them when you were younger. Hell there are ways that are better
> than when I was younger, but I am not going to stick to the old
> methods. Older people like to keep doing thing the "old fashioned"
> way. Well I do not.

If we did things the old fashioned way, it would not be safe to eat. Just
like your pickles. We do things the safe way.

"songbird" > wrote in message
...
> Jinx the Minx wrote:
> ...
>> Those ?oold fashioned?� ways are there because they are safe. Your new
>> fangled method is.....dangerous.
>
> oven canning was common before BWB came along.
> we still oven can now. no problems, but we know
> what we're doing.
>
> i will not oven can anything low acid, but the
> recipe posted by the OP does have enough acid in
> it to be just fine IMO.

Not if he's using pasta sauce jars!

"songbird" > wrote in message
...
> wrote:
> ...
>> Have you ever tried home canning previously?
>> Your listed method is contrary to pretty well all recommended safe
>> pickling and/or processing procedures.
>
> ? there is vinegar enough in the brine, i don't
> see anything particularly dangerous there...
>
> are you critiquing the method for sealing?
>
> while oven-canning is not recommended for most
> people to use any more it does work just fine if
> you know what you are doing.

But reusing pasta sauce jars is not safe.

> wrote in message
...
> On Mon, 29 Jul 2019 17:43:18 -0400, Dave Smith
> > wrote:
>
>>On 2019-07-29 3:02 p.m., Jinx the Minx wrote:
>>> > wrote:
>>
>>>> When my vinegar solution comes to a light boil I will fill my
>>>> empty jars with the cuke slices and then pour in the vinegar. Very
>>>> lightly I will put on the lids and tightening them only fingertip
>>>> tight. Then place the jars in my air fryer oven and set it to 190 F
>>>> for about 35 minutes. I usually just leave it in there over night
>>>> to cool and the next day ensure the lids have tightened and then
>>>> store the jars on a shelf somewhere. --
>>>>
>>>>
>>>> "There are idiots among us, and they all believe in a god" ~Toidi
>>>> Uoy
>>>>
>>>
>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>>> make up your own canning rules. Unless you want botulism, of
>>> course.
>>>
>>
>> There are different ways to heat the jars and lids to sterilize
>>them. I have inverted them in water and brought it to a boil. I have
>>immersed them in water and brought to a boil, I have stuck the jars and
>>bottles in the oven at close to 300F for a while. I would not eat
>>anything that had been canned in something that had only been heated to
>>190.
>
> canning and pickling are different animals.

Not if you are canning the pickles.

"Gary" > wrote in message ...
> Bruce wrote:
>>
>> If all the dumbasses stopped posting to RFC, I'd feel quite lonely
>> here.
>
> If all dumbasses stopped posting to RFC, RFC would only lose one
> person. We would all continue to talk about you for awhile, but
> then eventually forget about you.

*Whap*

"Bruce" > wrote in message
...
> On Tue, 30 Jul 2019 12:34:13 -0000 (UTC), Jinx the Minx
> > wrote:
>
>>Cindy Hamilton > wrote:
>
>>> Y'know, why do we care? Let the dumbass kill himself. Then he'll stop
>>> posting to RFC.
>>>
>>> Cindy Hamilton
>>>
>>
>>Excellent point.
>
> If you don't can the way I can, I want you to die. Signed: 2 crazy
> bitches.

*Whap*

> wrote in message
...
> On Tue, 30 Jul 2019 04:02:27 -0000 (UTC), Jinx the Minx
> > wrote:
>
> wrote:
>>> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
>>> > wrote:
>>>
>>>> > wrote:
>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>> or more.
>>>>>
>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>> them sit in the fridge for about three hours.
>>>>>
>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>> and make sure the sugar has completely dissolved.
>>>>> I will then take the cucumber water that has been pulled out of the
>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>> flavor in there.
>>>>>
>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>> shelf somewhere.
>>>>> --
>>>>>
>>>>>
>>>>> "There are idiots among us, and they all believe in a god"
>>>>> ~Toidi Uoy
>>>>>
>>>>
>>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>>>> make
>>>> up your own canning rules. Unless you want botulism, of course.
>>>
>>>
>>> ATK said to do it for 30 mins at 180 degrees
>>> canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
>>> because I use an air fryer.
>>>
>>> --
>>>
>>> ____/~~~sine qua non~~~\____
>>>
>>
>>You cannot use an air fryer for canning, period. You're just guessing at
>>how to do it. There is a difference between wet heat and dry heat when it
>>comes to canning.
>
> yes I would agree that the wet heat is a more direct heat, however as
> U have already explained I add 10 degrees and 5 minutes and I am not
> canning....
> Canning like when I make the pineapple jam takes a good bit less time

If you're using heat, you *are* canning.

> wrote in message
...
> On Tue, 30 Jul 2019 12:43:52 -0500, Sqwertz >
> wrote:
>
>>On Tue, 30 Jul 2019 12:21:42 -0500,
wrote:
>>
>>> On Tue, 30 Jul 2019 07:19:19 -0500, Sqwertz >
>>> wrote:
>>>
>>>>6. You can't reuse commercial pickle jars with silicone putty seals
>>>
>>> you surely can reuse the jars, it is recommended that you do not reuse
>>> the lids though
>>
>>So where do you get the new, unthreaded lids?
>
> well as I am sure you are fully aware they make the lids that are 2
> separate pieces. There is the cover which goes over the opening and
> then there is the screw top that holds the cover down.

Yes. And they are to be used with canning jars.

> wrote in message
news
> On Tue, 30 Jul 2019 19:54:30 -0000 (UTC), Jinx the Minx
> > wrote:
>
> wrote:
>>> On Tue, 30 Jul 2019 04:02:29 -0000 (UTC), Jinx the Minx
>>> > wrote:
>>>
>>>> > wrote:
>>>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>>>>> > wrote:
>>>>>
>>>>>> US Janet B. wrote:
>>>>>>
>>>>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>>>>> wrote:
>>>>>>>
>>>>>>>> At the farmers market they have cucumbers for 50 cents each. They
>>>>>>>> are
>>>>>>>> about 12-14 inches long and have a good girth. So I decided to make
>>>>>>>> my
>>>>>>>> bread and butter pickles instead of buying them for about 3.50 a
>>>>>>>> jar
>>>>>>>> or more.
>>>>>>>>
>>>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>>>> large bowl and give them a good salting a good mix and cover and
>>>>>>>> let
>>>>>>>> them sit in the fridge for about three hours.
>>>>>>>>
>>>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to
>>>>>>>> 1
>>>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>>>> small batch. Then I cut some green onions in about 1 inch strips
>>>>>>>> and
>>>>>>>> throw that in the vinegar solution. Then I place it over a low
>>>>>>>> flame
>>>>>>>> and make sure the sugar has completely dissolved.
>>>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>>>> flavor in there.
>>>>>>>>
>>>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>>>> jars with the cuke slices and then pour in the vinegar. Very
>>>>>>>> lightly I
>>>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>>>> place the jars in my air fryer oven and set it to 190 F for about
>>>>>>>> 35
>>>>>>>> minutes. I usually just leave it in there over night to cool and
>>>>>>>> the
>>>>>>>> next day ensure the lids have tightened and then store the jars on
>>>>>>>> a
>>>>>>>> shelf somewhere.
>>>>>>>> --
>>>>>>>>
>>>>>>>>
>>>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>>>> ~Toidi Uoy
>>>>>>>
>>>>>>> have you ever pickled anything before?
>>>>>>
>>>>>>
>>>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>>>>
>>>>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>>>>> labor - intensive and costly...
>>>>>
>>>>> How is it labor intensive? you cut then salt let sit then mix your
>>>>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>>>>> the exact same jars from when I bought them from the store. I just
>>>>> cleaned and stored them. I have used the same jar and lids for the
>>>>> pineapple jam at least 4 times and now pickles 3 times with the exact
>>>>> same jar. So like I said I can make a full 24 oz jar of pickles for
>>>>> about 1 dollar
>>>>>
>>>>> The only thing I am having problems with though is finding a good
>>>>> vinegar that I like. I bought a big gallon of white distilled from
>>>>> costco so I have a good bit to use before I get more.
>>>>>>
>>>>>> I used to can a lot many years ago, but the novelty soon wore off. I
>>>>>> can buy better canned tomatoes, etc., than I can make...I bought all
>>>>>> the
>>>>>> canning produce at local farmers markets, canning is useful if you
>>>>>> grown
>>>>>> yer own stuff, otherwise it is mostly a money/time sink...
>>>>>
>>>>> As I said that all depends on how you do it.
>>>>> Just like people once thought that it is best to wash rinse and
>>>>> repeat. There are ways to do things that is just as safe and just as
>>>>> good and usually easier and cheaper. Like using an Airfryer for the
>>>>> canning instead of boiling water or a pressure cooker. Using those
>>>>> screw on lids really makes it simple. Granted the screw on lids will
>>>>> eventually warp and not be useable anymore but I have used them quite
>>>>> a few times and it has done very well so far.
>>>>>
>>>>>
>>>>>>
>>>>>> A few years back I made some brandied cherries, etc. for holiday
>>>>>> gifting, but I gave even that up...
>>>>>
>>>>> --
>>>>>
>>>>> ____/~~~sine qua non~~~\____
>>>>>
>>>>
>>>> Stop canning!! Your technique is a health catastrophe in the making.
>>>
>>> I am not canning....
>>>
>>> --
>>>
>>> ____/~~~sine qua non~~~\____
>>>
>>
>>You're certainly not making shelf stable food, that's for sure.
>
>
> funny that.... I just opened a jar of jam that I made like 2 months
> ago and it is just as fresh as the day that I made it. I will surely
> inform you of the next jar of pickles that I open and let you know how
> fresh they are, they should be about three weeks old maybe a month.

Fresh has nothing to do with it.

Julie Bove > wrote:
>
> > wrote in message
> ...
>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>> > wrote:
>>
>>> US Janet B. wrote:
>>>
>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>> wrote:
>>>>
>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>> or more.
>>>>>
>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>> them sit in the fridge for about three hours.
>>>>>
>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>> and make sure the sugar has completely dissolved.
>>>>> I will then take the cucumber water that has been pulled out of the
>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>> flavor in there.
>>>>>
>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>> shelf somewhere.
>>>>> --
>>>>>
>>>>>
>>>>> "There are idiots among us, and they all believe in a god"
>>>>> ~Toidi Uoy
>>>>
>>>> have you ever pickled anything before?
>>>
>>>
>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>
>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>> labor - intensive and costly...
>>
>> How is it labor intensive? you cut then salt let sit then mix your
>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>> the exact same jars from when I bought them from the store. I just
>> cleaned and stored them. I have used the same jar and lids for the
>> pineapple jam at least 4 times and now pickles 3 times with the exact
>> same jar. So like I said I can make a full 24 oz jar of pickles for
>> about 1 dollar
>>
>> The only thing I am having problems with though is finding a good
>> vinegar that I like. I bought a big gallon of white distilled from
>> costco so I have a good bit to use before I get more.
>>>
>>> I used to can a lot many years ago, but the novelty soon wore off. I can
>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>> canning produce at local farmers markets, canning is useful if you grown
>>> yer own stuff, otherwise it is mostly a money/time sink...
>>
>> As I said that all depends on how you do it.
>> Just like people once thought that it is best to wash rinse and
>> repeat. There are ways to do things that is just as safe and just as
>> good and usually easier and cheaper. Like using an Airfryer for the
>> canning instead of boiling water or a pressure cooker. Using those
>> screw on lids really makes it simple. Granted the screw on lids will
>> eventually warp and not be useable anymore but I have used them quite
>> a few times and it has done very well so far.
>
> I believe the term was "Lather, rinse and repeat". In those days, the
> shampoo was rather harsh on the hair and not as effective at removing oils
> as today's products.. Also, people people generally only washed their hair
> once a week. So repeating the process was necessary, as was using a crème
> rinse to remove the tangles caused by the shampoo.
>
> There is a strict set of rules and recipes to be followed when canning. This
> is for the sake of safety. Those rules do change from time to time as we
> learn more. The first time I made jam, it was not canned in a water bath and
> it was sealed with paraffin. That method is no longer used.
>
> I know you love your air fryer but I think it's one of those fad things. I
> don't know anyone IRL who has one and I'm not even remotely tempted to buy
> one.
>
>

Youre not missing much. I have one, and out of all the kitchen
appliances/toys I have, its the most useless one. I swear Id keep my cake
pop maker over the air fryer any day. Not really, but I think you catch my
drift. It doesnt do a damn thing better than what I can do with with a
regular old stove.

Julie Bove > wrote:
>
> > wrote in message
> news
>> On Tue, 30 Jul 2019 19:54:30 -0000 (UTC), Jinx the Minx
>> > wrote:
>>
>>> > wrote:
>>>> On Tue, 30 Jul 2019 04:02:29 -0000 (UTC), Jinx the Minx
>>>> > wrote:
>>>>
>>>>> > wrote:
>>>>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>>>>>> > wrote:
>>>>>>
>>>>>>> US Janet B. wrote:
>>>>>>>
>>>>>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>>>>>> wrote:
>>>>>>>>
>>>>>>>>> At the farmers market they have cucumbers for 50 cents each. They
>>>>>>>>> are
>>>>>>>>> about 12-14 inches long and have a good girth. So I decided to make
>>>>>>>>> my
>>>>>>>>> bread and butter pickles instead of buying them for about 3.50 a
>>>>>>>>> jar
>>>>>>>>> or more.
>>>>>>>>>
>>>>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>>>>> large bowl and give them a good salting a good mix and cover and
>>>>>>>>> let
>>>>>>>>> them sit in the fridge for about three hours.
>>>>>>>>>
>>>>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to
>>>>>>>>> 1
>>>>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>>>>> small batch. Then I cut some green onions in about 1 inch strips
>>>>>>>>> and
>>>>>>>>> throw that in the vinegar solution. Then I place it over a low
>>>>>>>>> flame
>>>>>>>>> and make sure the sugar has completely dissolved.
>>>>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>>>>> flavor in there.
>>>>>>>>>
>>>>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>>>>> jars with the cuke slices and then pour in the vinegar. Very
>>>>>>>>> lightly I
>>>>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>>>>> place the jars in my air fryer oven and set it to 190 F for about
>>>>>>>>> 35
>>>>>>>>> minutes. I usually just leave it in there over night to cool and
>>>>>>>>> the
>>>>>>>>> next day ensure the lids have tightened and then store the jars on
>>>>>>>>> a
>>>>>>>>> shelf somewhere.
>>>>>>>>> --
>>>>>>>>>
>>>>>>>>>
>>>>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>>>>> ~Toidi Uoy
>>>>>>>>
>>>>>>>> have you ever pickled anything before?
>>>>>>>
>>>>>>>
>>>>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>>>>>
>>>>>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>>>>>> labor - intensive and costly...
>>>>>>
>>>>>> How is it labor intensive? you cut then salt let sit then mix your
>>>>>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>>>>>> the exact same jars from when I bought them from the store. I just
>>>>>> cleaned and stored them. I have used the same jar and lids for the
>>>>>> pineapple jam at least 4 times and now pickles 3 times with the exact
>>>>>> same jar. So like I said I can make a full 24 oz jar of pickles for
>>>>>> about 1 dollar
>>>>>>
>>>>>> The only thing I am having problems with though is finding a good
>>>>>> vinegar that I like. I bought a big gallon of white distilled from
>>>>>> costco so I have a good bit to use before I get more.
>>>>>>>
>>>>>>> I used to can a lot many years ago, but the novelty soon wore off. I
>>>>>>> can buy better canned tomatoes, etc., than I can make...I bought all
>>>>>>> the
>>>>>>> canning produce at local farmers markets, canning is useful if you
>>>>>>> grown
>>>>>>> yer own stuff, otherwise it is mostly a money/time sink...
>>>>>>
>>>>>> As I said that all depends on how you do it.
>>>>>> Just like people once thought that it is best to wash rinse and
>>>>>> repeat. There are ways to do things that is just as safe and just as
>>>>>> good and usually easier and cheaper. Like using an Airfryer for the
>>>>>> canning instead of boiling water or a pressure cooker. Using those
>>>>>> screw on lids really makes it simple. Granted the screw on lids will
>>>>>> eventually warp and not be useable anymore but I have used them quite
>>>>>> a few times and it has done very well so far.
>>>>>>
>>>>>>
>>>>>>>
>>>>>>> A few years back I made some brandied cherries, etc. for holiday
>>>>>>> gifting, but I gave even that up...
>>>>>>
>>>>>> --
>>>>>>
>>>>>> ____/~~~sine qua non~~~\____
>>>>>>
>>>>>
>>>>> Stop canning!! Your technique is a health catastrophe in the making.
>>>>
>>>> I am not canning....
>>>>
>>>> --
>>>>
>>>> ____/~~~sine qua non~~~\____
>>>>
>>>
>>> You're certainly not making shelf stable food, that's for sure.
>>
>>
>> funny that.... I just opened a jar of jam that I made like 2 months
>> ago and it is just as fresh as the day that I made it. I will surely
>> inform you of the next jar of pickles that I open and let you know how
>> fresh they are, they should be about three weeks old maybe a month.
>
> Fresh has nothing to do with it.
>
>

No, it doesnt. I suspect it would take a week in the hospital suffering
from severe enteritis from his €œcanning€� experiments to learn that,
however.

"Jinx the Minx" wrote in message ...

> wrote:
> On Tue, 30 Jul 2019 04:02:27 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> > wrote:
>>> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
>>> > wrote:
>>>
>>>> > wrote:
>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>> or more.
>>>>>
>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>> them sit in the fridge for about three hours.
>>>>>
>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>> and make sure the sugar has completely dissolved.
>>>>> I will then take the cucumber water that has been pulled out of the
>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>> flavor in there.
>>>>>
>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>> shelf somewhere.
>>>>> --
>>>>>
>>>>>
>>>>> "There are idiots among us, and they all believe in a god"
>>>>> ~Toidi Uoy
>>>>>
>>>>
>>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>>>> make
>>>> up your own canning rules. Unless you want botulism, of course.
>>>
>>>
>>> ATK said to do it for 30 mins at 180 degrees
>>> canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
>>> because I use an air fryer.
>>>
>>> --
>>>
>>> ____/~~~sine qua non~~~\____
>>>
>>
>> You cannot use an air fryer for canning, period. Youre just guessing at
>> how to do it. There is a difference between wet heat and dry heat when it
>> comes to canning.
>
> yes I would agree that the wet heat is a more direct heat, however as
> U have already explained I add 10 degrees and 5 minutes and I am not
> canning....
> Canning like when I make the pineapple jam takes a good bit less time
>
> --
>
> ____/~~~sine qua non~~~\____
>

What youre doing, is not really anything. Put your pickles in the damn
fridge and forget the air fryer altogether. Its doing NOTHING but making
your unsanitary jars warm to the touch.

====

I am not sure why you say the Air Fryer will only warm the jar.
Believe me, I have one and it does get really hot. I couldn't cook in it
otherwise. I can't make any comment on canning in there, but I certainly do
cook stuff.

"heyjoe" wrote in message ...

On Tue, 30 Jul 2019 20:16:08 -0000 (UTC)
in Message-ID: >
Jinx the Minx > wrote :

> If air fryer canning was tested,

My understanding is that an air fryer is basically a convection oven,
maybe even a mini convection oven on steroids - but still, it's just an
electric oven.

"Is oven canning safe?
No. This method can be dangerous because the temperature will vary
according to the accuracy of oven regulators and circulation of heat.
Dry heat is very slow in penetrating into jars of food."
So Easy to Preserve, Fourth Edition - page 85

There you have it. According to _MODERN_ food preservation
authorities, oven canning is no longer considereed a safe way to
preserve food and hasn't been since at least 1999.

Folks (you know who I'm not talking to), please don't play Russian
Roulette with antiquated canning techniques, You only have to be wrong
once.

===

Yes I can accept that any oven is not safe, not just the AF oven.

Ophelia > wrote:
> "Jinx the Minx" wrote in message ...
>
> > wrote:
>> On Tue, 30 Jul 2019 04:02:27 -0000 (UTC), Jinx the Minx
>> > wrote:
>>
>>> > wrote:
>>>> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
>>>> > wrote:
>>>>
>>>>> > wrote:
>>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>> or more.
>>>>>>
>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>> them sit in the fridge for about three hours.
>>>>>>
>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>> and make sure the sugar has completely dissolved.
>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>> flavor in there.
>>>>>>
>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>> shelf somewhere.
>>>>>> --
>>>>>>
>>>>>>
>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>> ~Toidi Uoy
>>>>>>
>>>>>
>>>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>>>>> make
>>>>> up your own canning rules. Unless you want botulism, of course.
>>>>
>>>>
>>>> ATK said to do it for 30 mins at 180 degrees
>>>> canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
>>>> because I use an air fryer.
>>>>
>>>> --
>>>>
>>>> ____/~~~sine qua non~~~\____
>>>>
>>>
>>> You cannot use an air fryer for canning, period. Youre just guessing at
>>> how to do it. There is a difference between wet heat and dry heat when it
>>> comes to canning.
>>
>> yes I would agree that the wet heat is a more direct heat, however as
>> U have already explained I add 10 degrees and 5 minutes and I am not
>> canning....
>> Canning like when I make the pineapple jam takes a good bit less time
>>
>> --
>>
>> ____/~~~sine qua non~~~\____
>>
>
> What youre doing, is not really anything. Put your pickles in the damn
> fridge and forget the air fryer altogether. Its doing NOTHING but making
> your unsanitary jars warm to the touch.
>
> ====
>
> I am not sure why you say the Air Fryer will only warm the jar.
> Believe me, I have one and it does get really hot. I couldn't cook in it
> otherwise. I can't make any comment on canning in there, but I certainly do
> cook stuff.
>
>
>
>
>
>

My comment isnt about its heat and cooking ability in general, but
specifically about its use for canning.

> wrote:
> On Tue, 30 Jul 2019 20:16:08 -0000 (UTC), Jinx the Minx
> > wrote:
>
>> Bruce > wrote:
>>> On Tue, 30 Jul 2019 12:34:13 -0000 (UTC), Jinx the Minx
>>> > wrote:
>>>
>>>> Cindy Hamilton > wrote:
>>>
>>>>> Y'know, why do we care? Let the dumbass kill himself. Then he'll stop
>>>>> posting to RFC.
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>>
>>>> Excellent point.
>>>
>>> If you don't can the way I can, I want you to die. Signed: 2 crazy
>>> bitches.
>>>
>>
>> Some people make jam by water bath canning and others make freezer jam.
>> Some people (like me) do it both ways. At least I know that my recipes and
>> processing methods arenÂ’t going to poison my family by luck of the draw.
>>
>> If air fryer canning was tested, with scientifically sound times and temps
>> then so be it, but it hasnÂ’t been. HeÂ’s just poking and hoping.
>
> if you can look inside the jars and see a very slow boil then you know
> the temp is good
>
> --
>
> ____/~~~sine qua non~~~\____
>

You are not seeing a €œslow boil€� at 190 degrees.

"Jinx the Minx" wrote in message ...

Julie Bove > wrote:
>
> > wrote in message
> ...
>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>> > wrote:
>>
>>> US Janet B. wrote:
>>>
>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>> wrote:
>>>>
>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>> or more.
>>>>>
>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>> them sit in the fridge for about three hours.
>>>>>
>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>> and make sure the sugar has completely dissolved.
>>>>> I will then take the cucumber water that has been pulled out of the
>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>> flavor in there.
>>>>>
>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>> shelf somewhere.
>>>>> --
>>>>>
>>>>>
>>>>> "There are idiots among us, and they all believe in a god"
>>>>> ~Toidi Uoy
>>>>
>>>> have you ever pickled anything before?
>>>
>>>
>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>
>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>> labor - intensive and costly...
>>
>> How is it labor intensive? you cut then salt let sit then mix your
>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>> the exact same jars from when I bought them from the store. I just
>> cleaned and stored them. I have used the same jar and lids for the
>> pineapple jam at least 4 times and now pickles 3 times with the exact
>> same jar. So like I said I can make a full 24 oz jar of pickles for
>> about 1 dollar
>>
>> The only thing I am having problems with though is finding a good
>> vinegar that I like. I bought a big gallon of white distilled from
>> costco so I have a good bit to use before I get more.
>>>
>>> I used to can a lot many years ago, but the novelty soon wore off. I
>>> can
>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>> canning produce at local farmers markets, canning is useful if you grown
>>> yer own stuff, otherwise it is mostly a money/time sink...
>>
>> As I said that all depends on how you do it.
>> Just like people once thought that it is best to wash rinse and
>> repeat. There are ways to do things that is just as safe and just as
>> good and usually easier and cheaper. Like using an Airfryer for the
>> canning instead of boiling water or a pressure cooker. Using those
>> screw on lids really makes it simple. Granted the screw on lids will
>> eventually warp and not be useable anymore but I have used them quite
>> a few times and it has done very well so far.
>
> I believe the term was "Lather, rinse and repeat". In those days, the
> shampoo was rather harsh on the hair and not as effective at removing oils
> as today's products.. Also, people people generally only washed their hair
> once a week. So repeating the process was necessary, as was using a crème
> rinse to remove the tangles caused by the shampoo.
>
> There is a strict set of rules and recipes to be followed when canning.
> This
> is for the sake of safety. Those rules do change from time to time as we
> learn more. The first time I made jam, it was not canned in a water bath
> and
> it was sealed with paraffin. That method is no longer used.
>
> I know you love your air fryer but I think it's one of those fad things. I
> don't know anyone IRL who has one and I'm not even remotely tempted to buy
> one.
>
>

Youre not missing much. I have one, and out of all the kitchen
appliances/toys I have, its the most useless one. I swear Id keep my cake
pop maker over the air fryer any day. Not really, but I think you catch my
drift. It doesnt do a damn thing better than what I can do with with a
regular old stove.

===

LOL each to his/her own I have an Air Oven and I use it all the time.
I have the AF too, but I don' t use it so much)

On Tuesday, July 30, 2019 at 3:02:23 PM UTC-4, Bruce wrote:
> On Tue, 30 Jul 2019 12:34:13 -0000 (UTC), Jinx the Minx
> > wrote:
>
> >Cindy Hamilton > wrote:
>
> >> Y'know, why do we care? Let the dumbass kill himself. Then he'll stop
> >> posting to RFC.
> >>
> >> Cindy Hamilton
> >>
> >
> >Excellent point.
>
> If you don't can the way I can, I want you to die. Signed: 2 crazy
> bitches.

If he doesn't want to learn about proper canning techniques consistent
with safety, we just can't help him. Either he'll stay lucky and live
or his sloppy food preservation practices will catch up with him and
he'll die.

In either case, there's nothing we can do about it and I see no point in
giving him additional advice or worry.

Cindy Hamilton

On Tuesday, July 30, 2019 at 4:24:54 PM UTC-4, Bruce wrote:
> On Tue, 30 Jul 2019 20:16:08 -0000 (UTC), Jinx the Minx
> > wrote:
>
> >Bruce > wrote:
> >> On Tue, 30 Jul 2019 12:34:13 -0000 (UTC), Jinx the Minx
> >> > wrote:
> >>
> >>> Cindy Hamilton > wrote:
> >>
> >>>> Y'know, why do we care? Let the dumbass kill himself. Then he'll stop
> >>>> posting to RFC.
> >>>>
> >>>> Cindy Hamilton
> >>>>
> >>>
> >>> Excellent point.
> >>
> >> If you don't can the way I can, I want you to die. Signed: 2 crazy
> >> bitches.
> >>
> >
> >Some people make jam by water bath canning and others make freezer jam.
> >Some people (like me) do it both ways. At least I know that my recipes and
> >processing methods arent going to poison my family by luck of the draw.
> >
> >If air fryer canning was tested, with scientifically sound times and temps
> >then so be it, but it hasnt been. Hes just poking and hoping.
>
> I have no idea who's right. I just think that
>
> "Y'know, why do we care? Let the dumbass kill himself. Then he'll
> stop posting to RFC"
>
> is a hysterical reaction.

Disgust and contempt. Not hysteria.

Cindy Hamilton

On Wed, 31 Jul 2019 02:56:16 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, July 30, 2019 at 4:24:54 PM UTC-4, Bruce wrote:
>> On Tue, 30 Jul 2019 20:16:08 -0000 (UTC), Jinx the Minx
>> > wrote:
>>
>> >Some people make jam by water bath canning and others make freezer jam.
>> >Some people (like me) do it both ways. At least I know that my recipes and
>> >processing methods arent going to poison my family by luck of the draw.
>> >
>> >If air fryer canning was tested, with scientifically sound times and temps
>> >then so be it, but it hasnt been. Hes just poking and hoping.
>>
>> I have no idea who's right. I just think that
>>
>> "Y'know, why do we care? Let the dumbass kill himself. Then he'll
>> stop posting to RFC"
>>
>> is a hysterical reaction.
>
>Disgust and contempt. Not hysteria.

Maybe I should get used to a cultural difference. Maybe seemingly
mature Americans react like feral 12 year olds when they disagree with
someone. Name calling (Joan), death wishes (you), all that kind of
stuff, is that an everyday part of your culture?

On Wednesday, July 31, 2019 at 6:05:42 AM UTC-4, Bruce wrote:
> On Wed, 31 Jul 2019 02:56:16 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Tuesday, July 30, 2019 at 4:24:54 PM UTC-4, Bruce wrote:
> >> On Tue, 30 Jul 2019 20:16:08 -0000 (UTC), Jinx the Minx
> >> > wrote:
> >>
> >> >Some people make jam by water bath canning and others make freezer jam.
> >> >Some people (like me) do it both ways. At least I know that my recipes and
> >> >processing methods arent going to poison my family by luck of the draw.
> >> >
> >> >If air fryer canning was tested, with scientifically sound times and temps
> >> >then so be it, but it hasnt been. Hes just poking and hoping.
> >>
> >> I have no idea who's right. I just think that
> >>
> >> "Y'know, why do we care? Let the dumbass kill himself. Then he'll
> >> stop posting to RFC"
> >>
> >> is a hysterical reaction.
> >
> >Disgust and contempt. Not hysteria.
>
> Maybe I should get used to a cultural difference. Maybe seemingly
> mature Americans react like feral 12 year olds when they disagree with
> someone. Name calling (Joan), death wishes (you), all that kind of
> stuff, is that an everyday part of your culture?

I didn't wish him to die. Even if I did, unless I have much greater
powers than I'm aware of, he won't actually die.

If he kills himself with stupid refusal to use safe procedures, it's
completely out of my control.

Cindy Hamilton

On Wed, 31 Jul 2019 03:18:43 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, July 31, 2019 at 6:05:42 AM UTC-4, Bruce wrote:
>> On Wed, 31 Jul 2019 02:56:16 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, July 30, 2019 at 4:24:54 PM UTC-4, Bruce wrote:

>> >> I have no idea who's right. I just think that
>> >>
>> >> "Y'know, why do we care? Let the dumbass kill himself. Then he'll
>> >> stop posting to RFC"
>> >>
>> >> is a hysterical reaction.
>> >
>> >Disgust and contempt. Not hysteria.
>>
>> Maybe I should get used to a cultural difference. Maybe seemingly
>> mature Americans react like feral 12 year olds when they disagree with
>> someone. Name calling (Joan), death wishes (you), all that kind of
>> stuff, is that an everyday part of your culture?
>
>I didn't wish him to die. Even if I did, unless I have much greater
>powers than I'm aware of, he won't actually die.
>
>If he kills himself with stupid refusal to use safe procedures, it's
>completely out of my control.

"Let the dumbass kill himself. Then he'll stop posting to RFC""

"Jinx the Minx" wrote in message ...

Ophelia > wrote:
> "Jinx the Minx" wrote in message ...
>
> > wrote:
>> On Tue, 30 Jul 2019 04:02:27 -0000 (UTC), Jinx the Minx
>> > wrote:
>>
>>> > wrote:
>>>> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
>>>> > wrote:
>>>>
>>>>> > wrote:
>>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>>> about 12-14 inches long and have a good girth. So I decided to make
>>>>>> my
>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>> or more.
>>>>>>
>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>> them sit in the fridge for about three hours.
>>>>>>
>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>> and make sure the sugar has completely dissolved.
>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>> flavor in there.
>>>>>>
>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly
>>>>>> I
>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>> shelf somewhere.
>>>>>> --
>>>>>>
>>>>>>
>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>> ~Toidi Uoy
>>>>>>
>>>>>
>>>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>>>>> make
>>>>> up your own canning rules. Unless you want botulism, of course.
>>>>
>>>>
>>>> ATK said to do it for 30 mins at 180 degrees
>>>> canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
>>>> because I use an air fryer.
>>>>
>>>> --
>>>>
>>>> ____/~~~sine qua non~~~\____
>>>>
>>>
>>> You cannot use an air fryer for canning, period. Youre just guessing at
>>> how to do it. There is a difference between wet heat and dry heat when
>>> it
>>> comes to canning.
>>
>> yes I would agree that the wet heat is a more direct heat, however as
>> U have already explained I add 10 degrees and 5 minutes and I am not
>> canning....
>> Canning like when I make the pineapple jam takes a good bit less time
>>
>> --
>>
>> ____/~~~sine qua non~~~\____
>>
>
> What youre doing, is not really anything. Put your pickles in the damn
> fridge and forget the air fryer altogether. Its doing NOTHING but making
> your unsanitary jars warm to the touch.
>
> ====
>
> I am not sure why you say the Air Fryer will only warm the jar.
> Believe me, I have one and it does get really hot. I couldn't cook in it
> otherwise. I can't make any comment on canning in there, but I certainly
> do
> cook stuff.
>
>
>
>
>
>

My comment isnt about its heat and cooking ability in general, but
specifically about its use for canning.

===

OK. I don't know enough about that) It is too long since I made any
and I doubt I will again)

On 2019-07-30 11:25 p.m., Sqwertz wrote:
> On Tue, 30 Jul 2019 15:58:14 -0500,
> wrote:
>
>> I am not trying to boast,
>
> But you are. You're boasting how stupid you are.
>
>> I have not even suggesting someone do it the
>> ways that I do it. I have watched instructional videos and use temps
>> and times greater than what they use simply because I use an airfryer
>> and not the water method in order for safety and time.
>
> Why can you stick you hand in 212F oven for a few minutes and not
> get burned? What happens when you stick you hand into 212F boiling
> water for a few minutes?
>
> You say you're a "physics expert" but you're dumber than a rock.

It's a matter of time. Heat transfers very quickly in water. A jar
immersed boiling water will heat up very quickly and it takes only a
couple minutes to bring it up to temperature to sterilize. Jars can
also be sterilized in an oven,and they can be heated up even higher than
that 212F maximum that you will get it water. It just takes longer. I
have done it many times when making jam. I put the jars on a baking
sheet and stick them into the oven when I start getting the other
things. The oven heats up to about 350, well above the boiling point and
they are in there more than long enough to sterilize.

On Wednesday, July 31, 2019 at 6:29:35 AM UTC-4, Bruce wrote:
> On Wed, 31 Jul 2019 03:18:43 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Wednesday, July 31, 2019 at 6:05:42 AM UTC-4, Bruce wrote:
> >> On Wed, 31 Jul 2019 02:56:16 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Tuesday, July 30, 2019 at 4:24:54 PM UTC-4, Bruce wrote:
>
> >> >> I have no idea who's right. I just think that
> >> >>
> >> >> "Y'know, why do we care? Let the dumbass kill himself. Then he'll
> >> >> stop posting to RFC"
> >> >>
> >> >> is a hysterical reaction.
> >> >
> >> >Disgust and contempt. Not hysteria.
> >>
> >> Maybe I should get used to a cultural difference. Maybe seemingly
> >> mature Americans react like feral 12 year olds when they disagree with
> >> someone. Name calling (Joan), death wishes (you), all that kind of
> >> stuff, is that an everyday part of your culture?
> >
> >I didn't wish him to die. Even if I did, unless I have much greater
> >powers than I'm aware of, he won't actually die.
> >
> >If he kills himself with stupid refusal to use safe procedures, it's
> >completely out of my control.
>
> "Let the dumbass kill himself. Then he'll stop posting to RFC""

What do you suggest we do? Call the police in Snakenavel, TX, and
have them confiscate his pickles?

Cindy Hamilton

On 2019-07-31 6:40 a.m., Dave Smith wrote:
> On 2019-07-30 11:25 p.m., Sqwertz wrote:
>> On Tue, 30 Jul 2019 15:58:14 -0500,
>> wrote:
>>
>>> I am not trying to boast,
>>
>> But you are.Â* You're boasting how stupid you are.
>>
>>> I have not even suggesting someone do it the
>>> ways that I do it. I have watched instructional videos and use temps
>>> and times greater than what they use simply because I use an airfryer
>>> and not the water method in order for safety and time.
>>
>> Why can you stick you hand in 212F oven for a few minutes and not
>> get burned?Â* What happens when you stick you hand into 212F boiling
>> water for a few minutes?
>>
>> You say you're a "physics expert" but you're dumber than a rock.
>
> It's a matter of time.Â* Heat transfers very quickly in water. A jar
> immersed boiling water will heat up very quicklyÂ* and it takes only a
> couple minutes to bring it up to temperature to sterilize.Â* Jars can
> also be sterilized in an oven,and they can be heated up even higher than
> that 212F maximum that you will get it water.Â* It just takes longer.Â* I
> have done it many times when making jam. I put the jars on a baking
> sheet and stick them into the oven when I start getting the other
> things. The oven heats up to about 350, well above the boiling point and
> they are in there more than long enough to sterilize.
>
I do that when I make jam or jelly. They are still piping hot when I
pour in the boiling hot jam. I seal them and that's that! So-called
"processing" afterwards is completely unnecessary. It beats me why
people think they have to carry on cooking the filled jars in boiling water.

On Wed, 31 Jul 2019 08:40:40 -0400, Dave Smith
> wrote:

>On 2019-07-30 11:25 p.m., Sqwertz wrote:
>> On Tue, 30 Jul 2019 15:58:14 -0500,
>> wrote:
>>
>>> I am not trying to boast,
>>
>> But you are. You're boasting how stupid you are.
>>
>>> I have not even suggesting someone do it the
>>> ways that I do it. I have watched instructional videos and use temps
>>> and times greater than what they use simply because I use an airfryer
>>> and not the water method in order for safety and time.
>>
>> Why can you stick you hand in 212F oven for a few minutes and not
>> get burned? What happens when you stick you hand into 212F boiling
>> water for a few minutes?
>>
>> You say you're a "physics expert" but you're dumber than a rock.
>
>It's a matter of time. Heat transfers very quickly in water. A jar
>immersed boiling water will heat up very quickly and it takes only a
>couple minutes to bring it up to temperature to sterilize. Jars can
>also be sterilized in an oven,and they can be heated up even higher than
>that 212F maximum that you will get it water. It just takes longer. I
>have done it many times when making jam. I put the jars on a baking
>sheet and stick them into the oven when I start getting the other
>things. The oven heats up to about 350, well above the boiling point and
>they are in there more than long enough to sterilize.


Sorry Dave, but you're comparing apples and oranges.
There's a big difference between sanitizing/sterilizing empty jars and
processing jars filled with food to kill any possible Clostridium
botulinum bacteria.
We'll stick with boiling water bath or pressure canning, which ever is
appropriate for the product we're canning.
We'll leave the oven processing to those that like to play the old
botulism roulette.

In article >, says...
>
> On 2019-07-31 6:40 a.m., Dave Smith wrote:
> > On 2019-07-30 11:25 p.m., Sqwertz wrote:
> >> On Tue, 30 Jul 2019 15:58:14 -0500,
> >> wrote:
> >>
> >>> I am not trying to boast,
> >>
> >> But you are.* You're boasting how stupid you are.
> >>
> >>> I have not even suggesting someone do it the
> >>> ways that I do it. I have watched instructional videos and use temps
> >>> and times greater than what they use simply because I use an airfryer
> >>> and not the water method in order for safety and time.
> >>
> >> Why can you stick you hand in 212F oven for a few minutes and not
> >> get burned?* What happens when you stick you hand into 212F boiling
> >> water for a few minutes?
> >>
> >> You say you're a "physics expert" but you're dumber than a rock.
> >
> > It's a matter of time.* Heat transfers very quickly in water. A jar
> > immersed boiling water will heat up very quickly* and it takes only a
> > couple minutes to bring it up to temperature to sterilize.* Jars can
> > also be sterilized in an oven,and they can be heated up even higher than
> > that 212F maximum that you will get it water.* It just takes longer.* I
> > have done it many times when making jam. I put the jars on a baking
> > sheet and stick them into the oven when I start getting the other
> > things. The oven heats up to about 350, well above the boiling point and
> > they are in there more than long enough to sterilize.
> >
> I do that when I make jam or jelly.

+1
They are still piping hot when I
> pour in the boiling hot jam.

+1

I seal them and that's that! So-called
> "processing" afterwards is completely unnecessary.

+1


It beats me why
> people think they have to carry on cooking the filled jars in boiling water.

Americans must have been conned by US commercial jam and pickle makers,
into believing that making your own is exhaustingly labour intensive and
vewwy vewwy dangerous.

The real danger is that American shoppers might discover how easy and
delicious home made preserves are, then

A)stop buying commercial crap altogether
B) demand a better standard of commercial jams and pickles.

Janet UK

On 2019-07-31 7:55 a.m., Janet wrote:
> In article >, says...
>>
>> On 2019-07-31 6:40 a.m., Dave Smith wrote:
>>> On 2019-07-30 11:25 p.m., Sqwertz wrote:
>>>> On Tue, 30 Jul 2019 15:58:14 -0500,
>>>> wrote:
>>>>
>>>>> I am not trying to boast,
>>>>
>>>> But you are.* You're boasting how stupid you are.
>>>>
>>>>> I have not even suggesting someone do it the
>>>>> ways that I do it. I have watched instructional videos and use temps
>>>>> and times greater than what they use simply because I use an airfryer
>>>>> and not the water method in order for safety and time.
>>>>
>>>> Why can you stick you hand in 212F oven for a few minutes and not
>>>> get burned?* What happens when you stick you hand into 212F boiling
>>>> water for a few minutes?
>>>>
>>>> You say you're a "physics expert" but you're dumber than a rock.
>>>
>>> It's a matter of time.* Heat transfers very quickly in water. A jar
>>> immersed boiling water will heat up very quickly* and it takes only a
>>> couple minutes to bring it up to temperature to sterilize.* Jars can
>>> also be sterilized in an oven,and they can be heated up even higher than
>>> that 212F maximum that you will get it water.* It just takes longer.* I
>>> have done it many times when making jam. I put the jars on a baking
>>> sheet and stick them into the oven when I start getting the other
>>> things. The oven heats up to about 350, well above the boiling point and
>>> they are in there more than long enough to sterilize.
>>>
>> I do that when I make jam or jelly.
>
> +1
> They are still piping hot when I
>> pour in the boiling hot jam.
>
> +1
>
> I seal them and that's that! So-called
>> "processing" afterwards is completely unnecessary.
>
> +1
>
>
> It beats me why
>> people think they have to carry on cooking the filled jars in boiling water.
>
> Americans must have been conned by US commercial jam and pickle makers,
> into believing that making your own is exhaustingly labour intensive and
> vewwy vewwy dangerous.
>
> The real danger is that American shoppers might discover how easy and
> delicious home made preserves are, then
>
> A)stop buying commercial crap altogether
> B) demand a better standard of commercial jams and pickles.
>
> Janet UK
>
I once made a batches of apple jelly flavouring each one with a
different herb (tarragon and mint in particular). Although I cooked the
fresh herbs in the jelly, I decided to "process" the filled jars in
boiling water to make sure that no bugs made it through. The result of
the extra cooking was that the jelly went almost to the soft-ball stage
and was gummy.
I had to return some jam to a stall at the farmers' market as it was
obviously over-cooked in the "processing" stage.

On Tue, 30 Jul 2019 15:50:24 -0500,
wrote:

>On Tue, 30 Jul 2019 14:36:13 -0600, U.S. Janet B. >
>wrote:
>
>>On Tue, 30 Jul 2019 12:06:26 -0500,
wrote:
>>snip
>>>
>>>yes I would agree that the wet heat is a more direct heat, however as
>>>U have already explained I add 10 degrees and 5 minutes and I am not
>>>canning....
>>>Canning like when I make the pineapple jam takes a good bit less time
>>>
>>yes, you are canning.
>>Canning is a method of preserving food in which the food contents are
>>processed and sealed in an airtight container
>
>pickling and canning are in fact different.

And you're screwing up both.
You call it pickling when you put your monster torpedo cucumbers in
your weak diluted brine.
Then, when you put a lid on the jars and heat them in your air fryer
it's called an unsafe method of canning.

songbird wrote:
>
> we've done thousands of quarts of pickles of
> various kinds over the years.

A bit more than average, I guess. :-O

Julie Bove wrote:
>
> "Gary" > wrote in message ...
> > Bruce wrote:
> >>
> >> If all the dumbasses stopped posting to RFC, I'd feel quite lonely
> >> here.
> >
> > If all dumbasses stopped posting to RFC, RFC would only lose one
> > person. We would all continue to talk about you for awhile, but
> > then eventually forget about you.
>
> *Whap*

She does evidently want you, Bruce.

Ophelia wrote:
>
> "Jinx the Minx" wrote :
> Youre not missing much. I have one, and out of all the kitchen
> appliances/toys I have, its the most useless one. I swear Id keep my cake
> pop maker over the air fryer any day. Not really, but I think you catch my
> drift. It doesnt do a damn thing better than what I can do with with a
> regular old stove.
>
> ===
>
> LOL each to his/her own I have an Air Oven and I use it all the time.
> I have the AF too, but I don' t use it so much)

I have a microwave and an oven with stovetop burners. Does all I
need. Had a toaster oven briefly but gave that away.

wrote:
> We'll stick with boiling water bath or pressure canning, which ever is
> appropriate for the product we're canning.
> We'll leave the oven processing to those that like to play the old
> botulism roulette.

I've never "canned" anything myself. Only thing I trust is
frozen. I've been gifted a few "canned" things in the past. I
secretly toss them out because I have no idea if they did it
right or not. I did trust Gramma's canned things though. She had
done it for 100 years.

A good meal is not enjoyable to me even if it tastes good if I
then worry for several hours if it might make me sick or not. I
had a bad case of food poisoning once. Put me down for 2-3 days.
Since that one time, I never take chances with any questionable
food. Not worth it and tossing it out costs very little.

On Tue, 30 Jul 2019 18:33:05 -0700, "Julie Bove"
> wrote:

>
> wrote in message
.. .
>> On Mon, 29 Jul 2019 12:10:14 -0700 (PDT), "
>> > wrote:
>>
>>>On Monday, July 29, 2019 at 2:02:26 PM UTC-5, Jinx the Minx wrote:
>>>>
>>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>>>> make
>>>> up your own canning rules. Unless you want botulism, of course.
>>>>
>>>If he wants to try his hand at pickles maybe he should try one of the
>>>'refrigerator' bread and butter pickle recipes. But I agree, with such a
>>>low
>>>temperature for such a short amount of time he's looking at a trip to the
>>>emergency room if he can pry himself off the toilet seat while
>>>simultaneously
>>>hanging his head in a bucket.
>>>
>>>I do think you nailed it with "You cannot make up your own canning rules."
>>
>> actually when pickling you dont have to heat it at all, it just takes
>> longer to "pickle" the veg, the heat just speeds up the process. The
>> vinegar is what keeps the stuff sterile.
>>
>> You people just want something to bitch about...

When I pickle cukes I use salt, no vinegar. I prefer fermented
pickles, in fact I don't consider those fast food vinegared thingies
pickles. I ferment green tomatoes too. My Kirby cukes are just
starting to come in and I've already eaten some warm from the sun...
another couple weeks I'll have hundreds. At the end of the growing
season I put up green tomatoes to ferment, sour garlic-dill tomatoes
are luscious.

>More like sterilizing the proper jars and food safety keeps it sterile.

Fermented doesn't need sterile, just clean, the brine keeps the nasty
organisms away.
https://www.makesauerkraut.com/fermented-pickles/

On 2019-07-31 9:51 a.m., wrote:
> On Wed, 31 Jul 2019 08:40:40 -0400, Dave Smith
> > wrote:
>
>> On 2019-07-30 11:25 p.m., Sqwertz wrote:
>>> On Tue, 30 Jul 2019 15:58:14 -0500,
>>> wrote:
>>>
>>>> I am not trying to boast,
>>>
>>> But you are. You're boasting how stupid you are.
>>>
>>>> I have not even suggesting someone do it the
>>>> ways that I do it. I have watched instructional videos and use temps
>>>> and times greater than what they use simply because I use an airfryer
>>>> and not the water method in order for safety and time.
>>>
>>> Why can you stick you hand in 212F oven for a few minutes and not
>>> get burned? What happens when you stick you hand into 212F boiling
>>> water for a few minutes?
>>>
>>> You say you're a "physics expert" but you're dumber than a rock.
>>
>> It's a matter of time. Heat transfers very quickly in water. A jar
>> immersed boiling water will heat up very quickly and it takes only a
>> couple minutes to bring it up to temperature to sterilize. Jars can
>> also be sterilized in an oven,and they can be heated up even higher than
>> that 212F maximum that you will get it water. It just takes longer. I
>> have done it many times when making jam. I put the jars on a baking
>> sheet and stick them into the oven when I start getting the other
>> things. The oven heats up to about 350, well above the boiling point and
>> they are in there more than long enough to sterilize.
>
>
> Sorry Dave, but you're comparing apples and oranges.
> There's a big difference between sanitizing/sterilizing empty jars and
> processing jars filled with food to kill any possible Clostridium
> botulinum bacteria.

No problem. I was getting the impression that anything other than
boiling in water was being rejected as a means of sterilizing jars, and
I was referring specifically to jam making. The jars come out of the
oven and are then filled with the prepared jam, which has been boiled at
a temperature well above the normal boiling point of water.



> We'll stick with boiling water bath or pressure canning, which ever is
> appropriate for the product we're canning.
> We'll leave the oven processing to those that like to play the old
> botulism roulette
The best you can do is to warn him, even if he is hell bent on doing it
his own way.

Ophelia > wrote:
> "Jinx the Minx" wrote in message ...
>
> Julie Bove > wrote:
>>
>> > wrote in message
>> ...
>>> On Mon, 29 Jul 2019 11:29:50 -0700 (PDT), GM
>>> > wrote:
>>>
>>>> US Janet B. wrote:
>>>>
>>>>> On Mon, 29 Jul 2019 12:50:21 -0500,
>>>>> wrote:
>>>>>
>>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>>> about 12-14 inches long and have a good girth. So I decided to make my
>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>> or more.
>>>>>>
>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>> them sit in the fridge for about three hours.
>>>>>>
>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>> and make sure the sugar has completely dissolved.
>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>> flavor in there.
>>>>>>
>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly I
>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>> shelf somewhere.
>>>>>> --
>>>>>>
>>>>>>
>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>> ~Toidi Uoy
>>>>>
>>>>> have you ever pickled anything before?
>>>>
>>>>
>>>> That's not a "pickle recipe", that's a "BOTULISM recipe", lol...
>>>>
>>>> And it's way cheaper to simply buy a decent pickle, canning is very
>>>> labor - intensive and costly...
>>>
>>> How is it labor intensive? you cut then salt let sit then mix your
>>> vinegar put it in the jar heat the jar to a low heat, then done. I use
>>> the exact same jars from when I bought them from the store. I just
>>> cleaned and stored them. I have used the same jar and lids for the
>>> pineapple jam at least 4 times and now pickles 3 times with the exact
>>> same jar. So like I said I can make a full 24 oz jar of pickles for
>>> about 1 dollar
>>>
>>> The only thing I am having problems with though is finding a good
>>> vinegar that I like. I bought a big gallon of white distilled from
>>> costco so I have a good bit to use before I get more.
>>>>
>>>> I used to can a lot many years ago, but the novelty soon wore off. I
>>>> can
>>>> buy better canned tomatoes, etc., than I can make...I bought all the
>>>> canning produce at local farmers markets, canning is useful if you grown
>>>> yer own stuff, otherwise it is mostly a money/time sink...
>>>
>>> As I said that all depends on how you do it.
>>> Just like people once thought that it is best to wash rinse and
>>> repeat. There are ways to do things that is just as safe and just as
>>> good and usually easier and cheaper. Like using an Airfryer for the
>>> canning instead of boiling water or a pressure cooker. Using those
>>> screw on lids really makes it simple. Granted the screw on lids will
>>> eventually warp and not be useable anymore but I have used them quite
>>> a few times and it has done very well so far.
>>
>> I believe the term was "Lather, rinse and repeat". In those days, the
>> shampoo was rather harsh on the hair and not as effective at removing oils
>> as today's products.. Also, people people generally only washed their hair
>> once a week. So repeating the process was necessary, as was using a crème
>> rinse to remove the tangles caused by the shampoo.
>>
>> There is a strict set of rules and recipes to be followed when canning.
>> This
>> is for the sake of safety. Those rules do change from time to time as we
>> learn more. The first time I made jam, it was not canned in a water bath
>> and
>> it was sealed with paraffin. That method is no longer used.
>>
>> I know you love your air fryer but I think it's one of those fad things. I
>> don't know anyone IRL who has one and I'm not even remotely tempted to buy
>> one.
>>
>>
>
> Youre not missing much. I have one, and out of all the kitchen
> appliances/toys I have, its the most useless one. I swear Id keep my cake
> pop maker over the air fryer any day. Not really, but I think you catch my
> drift. It doesnt do a damn thing better than what I can do with with a
> regular old stove.
>
> ===
>
> LOL each to his/her own I have an Air Oven and I use it all the time.
> I have the AF too, but I don' t use it so much)
>
>
>
>

Well, an air €œoven€� is one I dont have, unless thats what we call a
convection oven here. Im assuming countertop appliance.

Ophelia > wrote:
> "Jinx the Minx" wrote in message ...
>
> Ophelia > wrote:
>> "Jinx the Minx" wrote in message ...
>>
>> > wrote:
>>> On Tue, 30 Jul 2019 04:02:27 -0000 (UTC), Jinx the Minx
>>> > wrote:
>>>
>>>> > wrote:
>>>>> On Mon, 29 Jul 2019 19:02:23 -0000 (UTC), Jinx the Minx
>>>>> > wrote:
>>>>>
>>>>>> > wrote:
>>>>>>> At the farmers market they have cucumbers for 50 cents each. They are
>>>>>>> about 12-14 inches long and have a good girth. So I decided to make
>>>>>>> my
>>>>>>> bread and butter pickles instead of buying them for about 3.50 a jar
>>>>>>> or more.
>>>>>>>
>>>>>>> So the first thing I do is thinly slice my cukes in many slices, it
>>>>>>> usually works out to one cuke per 24 oz jar. Then I put them in a
>>>>>>> large bowl and give them a good salting a good mix and cover and let
>>>>>>> them sit in the fridge for about three hours.
>>>>>>>
>>>>>>> Then I make my vinegar solution by mixing usually 2 parts water to 1
>>>>>>> part apple cider or maybe white distilled vinegar. Then I add my
>>>>>>> spices I will most often as the sweetener add 1/2 to 1 sugar per
>>>>>>> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>>>>>>> small batch. Then I cut some green onions in about 1 inch strips and
>>>>>>> throw that in the vinegar solution. Then I place it over a low flame
>>>>>>> and make sure the sugar has completely dissolved.
>>>>>>> I will then take the cucumber water that has been pulled out of the
>>>>>>> cukes by the salt and add that to the vinegar. There is some great
>>>>>>> flavor in there.
>>>>>>>
>>>>>>> When my vinegar solution comes to a light boil I will fill my empty
>>>>>>> jars with the cuke slices and then pour in the vinegar. Very lightly
>>>>>>> I
>>>>>>> will put on the lids and tightening them only fingertip tight. Then
>>>>>>> place the jars in my air fryer oven and set it to 190 F for about 35
>>>>>>> minutes. I usually just leave it in there over night to cool and the
>>>>>>> next day ensure the lids have tightened and then store the jars on a
>>>>>>> shelf somewhere.
>>>>>>> --
>>>>>>>
>>>>>>>
>>>>>>> "There are idiots among us, and they all believe in a god"
>>>>>>> ~Toidi Uoy
>>>>>>>
>>>>>>
>>>>>> Only 190 degrees, in an air fryer, for 35 minutes? LOLOL. You cannot
>>>>>> make
>>>>>> up your own canning rules. Unless you want botulism, of course.
>>>>>
>>>>>
>>>>> ATK said to do it for 30 mins at 180 degrees
>>>>> canning jam only takes 20 minutes, I add 5 minutes and 10 degrees
>>>>> because I use an air fryer.
>>>>>
>>>>> --
>>>>>
>>>>> ____/~~~sine qua non~~~\____
>>>>>
>>>>
>>>> You cannot use an air fryer for canning, period. Youre just guessing at
>>>> how to do it. There is a difference between wet heat and dry heat when
>>>> it
>>>> comes to canning.
>>>
>>> yes I would agree that the wet heat is a more direct heat, however as
>>> U have already explained I add 10 degrees and 5 minutes and I am not
>>> canning....
>>> Canning like when I make the pineapple jam takes a good bit less time
>>>
>>> --
>>>
>>> ____/~~~sine qua non~~~\____
>>>
>>
>> What youre doing, is not really anything. Put your pickles in the damn
>> fridge and forget the air fryer altogether. Its doing NOTHING but making
>> your unsanitary jars warm to the touch.
>>
>> ====
>>
>> I am not sure why you say the Air Fryer will only warm the jar.
>> Believe me, I have one and it does get really hot. I couldn't cook in it
>> otherwise. I can't make any comment on canning in there, but I certainly
>> do
>> cook stuff.
>>
>>
>>
>>
>>
>>
>
> My comment isnt about its heat and cooking ability in general, but
> specifically about its use for canning.
>
> ===
>
> OK. I don't know enough about that) It is too long since I made any
> and I doubt I will again)
>
>
>
>

Well if you do, dont use an air fryer. LOL

Dave Smith > wrote:
> On 2019-07-30 11:25 p.m., Sqwertz wrote:
>> On Tue, 30 Jul 2019 15:58:14 -0500,
>> wrote:
>>
>>> I am not trying to boast,
>>
>> But you are. You're boasting how stupid you are.
>>
>>> I have not even suggesting someone do it the
>>> ways that I do it. I have watched instructional videos and use temps
>>> and times greater than what they use simply because I use an airfryer
>>> and not the water method in order for safety and time.
>>
>> Why can you stick you hand in 212F oven for a few minutes and not
>> get burned? What happens when you stick you hand into 212F boiling
>> water for a few minutes?
>>
>> You say you're a "physics expert" but you're dumber than a rock.
>
> It's a matter of time. Heat transfers very quickly in water. A jar
> immersed boiling water will heat up very quickly and it takes only a
> couple minutes to bring it up to temperature to sterilize. Jars can
> also be sterilized in an oven,and they can be heated up even higher than
> that 212F maximum that you will get it water. It just takes longer. I
> have done it many times when making jam. I put the jars on a baking
> sheet and stick them into the oven when I start getting the other
> things. The oven heats up to about 350, well above the boiling point and
> they are in there more than long enough to sterilize.
>
>

Except I dont think the discussion point at hand is the sterilization of
empty jars, but of processing the contents itself in order to ensure its
food borne safety.

Janet > wrote:
> In article >, says...
>>
>> On 2019-07-31 6:40 a.m., Dave Smith wrote:
>>> On 2019-07-30 11:25 p.m., Sqwertz wrote:
>>>> On Tue, 30 Jul 2019 15:58:14 -0500,
>>>> wrote:
>>>>
>>>>> I am not trying to boast,
>>>>
>>>> But you are.Â* You're boasting how stupid you are.
>>>>
>>>>> I have not even suggesting someone do it the
>>>>> ways that I do it. I have watched instructional videos and use temps
>>>>> and times greater than what they use simply because I use an airfryer
>>>>> and not the water method in order for safety and time.
>>>>
>>>> Why can you stick you hand in 212F oven for a few minutes and not
>>>> get burned?Â* What happens when you stick you hand into 212F boiling
>>>> water for a few minutes?
>>>>
>>>> You say you're a "physics expert" but you're dumber than a rock.
>>>
>>> It's a matter of time.Â* Heat transfers very quickly in water. A jar
>>> immersed boiling water will heat up very quicklyÂ* and it takes only a
>>> couple minutes to bring it up to temperature to sterilize.Â* Jars can
>>> also be sterilized in an oven,and they can be heated up even higher than
>>> that 212F maximum that you will get it water.Â* It just takes longer.Â* I
>>> have done it many times when making jam. I put the jars on a baking
>>> sheet and stick them into the oven when I start getting the other
>>> things. The oven heats up to about 350, well above the boiling point and
>>> they are in there more than long enough to sterilize.
>>>
>> I do that when I make jam or jelly.
>
> +1
> They are still piping hot when I
>> pour in the boiling hot jam.
>
> +1
>
> I seal them and that's that! So-called
>> "processing" afterwards is completely unnecessary.
>
> +1
>
>
> It beats me why
>> people think they have to carry on cooking the filled jars in boiling water.
>
> Americans must have been conned by US commercial jam and pickle makers,
> into believing that making your own is exhaustingly labour intensive and
> vewwy vewwy dangerous.
>
> The real danger is that American shoppers might discover how easy and
> delicious home made preserves are, then
>
> A)stop buying commercial crap altogether
> B) demand a better standard of commercial jams and pickles.
>
> Janet UK
>
>

https://www.healthycanning.com/why-d...s-jars-of-jam/