Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

 
 
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commercialcanner wrote:
> Ross, Yes your description is accurate, the volume of steam under
> pressure must be greater than the flow through the orifices. The steam
> supply must be at its peak before steam can be released towards the
> wedge. If working with steam is worrisome, CO2 works nicely too with a
> much reduced flow rate. I may be out of time until Monday. Have a nice
> weekend.CC
>



I don't understand the point of what you are doing. You might as well
just use one of these vacuum devices:

http://foodsaver.jardendirect.com/pr...CatalogID=1004

(and perhaps a heavier duty vacuum pump than a FoodSaver™)

Best regards,
Bob


 
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