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Old 05-17-2009, 08:48 AM   #21
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I am a 4-H Youth Specialist in Missouri, and I have to tell you that Extension does way more than 4-H and canning info!!

We are part of the Land Grant University system, and we bring all the info from the university out the people in far corners of the state. We present programs, classes, publications and we answer questions on every subject from septic systems to community development to child care. In Missouri, we also do continuing education, particularly in the areas of law enforcement and firefighting.

On a typical day, I might answer a question on gardening (I am a Master Gardener, an Extension Program). If the question is beyond my skill level, I call a Horticulture specialist in a neighboring county, and she might make a field visit, or talk to the customer on the phone.

The next call might be about how to fill out a grant application, or how often to pump the septic tank, or how to build a chicken coop or start a small business, or a request for training for poll workers. We have specialists who can address all of these questions, either in our region or on campus at one of the state universities.

Our specialists all have at least a masters degree in their chosen speciality.

Lately, life in the office has been very interesting. 2 weeks ago, we helped with the search effort for Joshua Childers, the little boy who was lost for 3 days--we called volunteers and coordinated food and water deliveries for the searchers, and rounded up GPS units for the searchers.

Last week, we had a horrible storm, and Extension has been working with Red Cross, helping to set up a shelter for people whose homes were damaged, and we have been answering questions on food safety after a power outage, and livestock safety--downed wild cherry trees are toxic to cattle.

The old picture of Extension was an office with an Ag agent and a home economics agent, and all they did was answer questions on farming and canning. Not so any more.
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Old 05-17-2009, 09:49 AM   #22
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Quote:
Originally Posted by bethzaring View Post
To clarify this for you mcnerd.....
Thanks, but your clarification doesn't change the answer and you won't find your method in any publication or Extension recommendation as a safe procedure, even for a Boiling Water Bath. It's your life, but hopefully others will follow Spock.
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Old 05-17-2009, 10:09 AM   #23
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Michael - my favorite site is the Pressure Cooker Outlet because they have just about everything - even parts for canners that haven't been made in years.

My favorite brand is the All American - the lid and pot are machined fitted so you don't have a rubber gasket that should be replaced every year. It has a gauge - but it also uses the standard 5, 10, 15 lb weights. They are not the cheapest things on the market but they will last a lifetime or two.
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Old 05-21-2009, 03:28 PM   #24
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I am from Chicago and I cannot seem to find a Extension Office near me. Looks like the closest is either outside of St. Louis or outside of Indianapolis. When I have attempted canning I took the gauge up to 15lbs and held it there for an hour.

Experts, please tear me apart! (I wanna make sure I don't kill someone)
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Old 05-21-2009, 04:18 PM   #25
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Chicago should be a major area for Coop Extensions through the Univ. of Illinois. Use the following link and ask for information on what is closest to you, especially for testing your gauge:

University of Illinois Extension

Running your canner up to 15 lbs thinking it will be safe could actually be running your canner at 19 lbs or more even. No guessing when it comes to the gauges. Your life and health is too important.

If nothing else convert your canner to a "rocker" which is what most people are doing these years since getting gauges testing is not as convenient.
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Old 05-21-2009, 04:57 PM   #26
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Quote:
Originally Posted by bigdaddy3k View Post
I am from Chicago and I cannot seem to find a Extension Office near me. Looks like the closest is either outside of St. Louis or outside of Indianapolis. When I have attempted canning I took the gauge up to 15lbs and held it there for an hour.

Experts, please tear me apart! (I wanna make sure I don't kill someone)
I no longer have access to a nearby Extention office, and have found it to be very expedient to address specific questions to the National Center for Home Food Preservation. Use the last link at the bottom of this page: the "Information Request Form"

National Center for Home Food Preservation | Contact for More Information
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Old 05-21-2009, 05:12 PM   #27
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If nothing else convert your canner to a "rocker" which is what most people are doing these years since getting gauges testing is not as convenient.
A rocker is just the weighted floater valve am I correct? If I am then mine is a combo piece that has both rocker and gauge. I believe there was a link to it earlier in the thread, the Presto 23 quart baby.

bethzaring, thanks to you I have submitted my question!
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Old 05-21-2009, 06:03 PM   #28
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No, the second piece on a Dial Gauge canner is a pressure relief weight and is not a "rocker" weight. A rocker weight such as for the 23 qt Presto is a 3-piece unit that has to be ordered special and it replaces that pressure relief weight. Thereafter the dial gauge is ignored.

The convenience of the rocker system is that you can walk away from it, as long as it is rocking, instead of constantly watching the dial gauge and having to adjust the heat.
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Old 05-22-2009, 09:48 AM   #29
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Looks like I'm going to have to find a testing place.
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Old 05-22-2009, 12:19 PM   #30
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Looks like I'm going to have to find a testing place.
Have you found a place to have it tested?

For the most part, i follow the canning guidelines in my Presto pressure canner instruction manual. I do compare times between the instruction manual and the USDA recommendations.
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