[DelaWhere]

Well Granny, looks like one of our favorite people has a very definite perspective on the economic crisis...

Renowned investor George Soros said on Friday the world financial system has effectively disintegrated, adding that there is yet no prospect of a near-term resolution to the crisis.

Soros said the turbulence is actually more severe than during the Great Depression, comparing the current situation to the demise of the Soviet Union.

[DelaWhere]

Canning 101 

How Do I?
...Can

General Canning Information

• How Canning Preserves Foods
• Ensuring Safe Canned Foods
• Equipment and Methods Not Recommended
• Ensuring High-Quality Canned Foods
• Recommended Jars and Lids
• Recommended Canners
• Selecting the Correct Processing Time
• Cooling Jars and Testing Jar Seals
• Storing Home Canned Foods
• Identifying and Handling Spoiled Canned Food
• Canned Foods for Special Diets
• Canning Fruit-based Baby Foods
• Temperatures for Food Preservation
• Temperatures at which Water Boils at Different Altitudes
• Causes and Possible Solutions for Problems with Canned Food
• Causes and Possible Solutions for Problems with Canned Fruit Juices
• Causes and Possible Solutions for Problems with Canned Fruit Juices
• Find Your Altitude

Using Boiling Water Canners

Elizabeth L. Andress, Ph.D.
Professor and Extension Food Safety Specialist,
Department of Foods and Nutrition

Most boiling water canners are made of aluminum or porcelain-covered steel. They have fitted lids and removable racks that are either perforated or shaped wire racks. The canner must be deep enough so that at least one inch of briskly boiling water will be over the tops of jars during processing. Some boiling water canners do not have completely flat bottoms. A flat bottom must be used on an electric range. Either a flat or ridged bottom may be used on a gas burner. To ensure uniform processing of all jars with an electric range, the canner should be no more than 4 inches wider in diameter than the element on which it is heated. (When centered on the burner or element, the canner should not be more than 2 inches wider on any side.)

Follow these steps for successful boiling water canning:
(Read through all the instructions before beginning.)

	1.	Before you start preparing your food, fill the canner half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.
	2.	Center the canner over the burner and preheat the water to 140°F. for rawpacked foods and to 180°F. for hot-packed foods. You can begin preparing food for your jars while this water is preheating.
	3.	Load filled jars, fitted with lids, into the canner one at a time, using a jar lifter. When moving jars with a jar lifter, make sure the jar lifter is securely positioned below the neck of the jar (below the screw band of the lid). Keep the jar upright at all times. Tilting the jar could cause food to spill into the sealing area of the lid. If you have a shaped wire rack that has handles to hold it on the canner sides, above the water in the canner, you can load jars onto the rack in the raised position and then use the handles to lower the rack with jars into the water.
	4.	Add more boiling water, if needed, so the water level is at least one inch above the jar tops. For process times over 30 minutes, the water level should be 2 inches above the jars.
	5.	Turn the heat setting to its highest position, cover the canner with its lid and heat until the water boils vigorously.
	6.	Set a timer (after the water is boiling) for the total minutes required for processing the food.
	7.	Keep the canner covered for the process time. The heat setting may be lowered as long as a gentle but complete boil is maintained for the entire process time.
	8.	Add more boiling water during the process, if needed, to keep the water level above the jar tops.
	9.	If the water stops boiling at any time during the process, turn the heat on its highest setting, bring the water back to a vigorous boil, and begin the timing of the process over, from the beginning (using the total original process time).
	10.	When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars.
	11.	Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.
	12.	Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.
	13.	Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.
	14.	Wash jars and lids to remove all residues.
	15.	Label jars and store in a cool, dry place out of direct light. Using Pressure Canners COOPERATIVE EXTENSION THE UNIVERSITY OF GEORGIA College of Family and Consumer Sciences in cooperation with the College of Agricultural and Environmental Sciences Pressure canners for use in the home were extensively redesigned beginning in the 1970's. Models made before the 1970's were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or covered with a counterweight, and a safety fuse. Modern pressure canners are lightweight, thin-walled kettles; most have turn-on lids fitted with gaskets. (At least one style has screw-down knobs around the canner and does not have a gasket, however.) They all have removable racks, an automatic vent/cover lock, a vent port (steam vent), and a safety fuse. Today's pressure canner may have a dial gauge for indicating the pressure or a weighted gauge, for indicating and regulating the pressure. Weighted gauges are usually designed to "jiggle" several times a minute or to keep rocking gently when they are maintaining the correct pressure. Read your manufacturer's directions to know how a particular weighted gauge should rock or jiggle. Dial gauge canners will usually have a counterweight or pressure regulator for sealing off the open vent port to pressurize the canner. This weight should not be confused with a weighted gauge and will not jiggle or rock as described for a weighted gauge canner. Pressure readings on a dial-gauge-only canner are only registered on the dial and only the dial should be used as an indication of the pressure in the canner. One manufacturer now makes a dial-gauge system where either the dial or the weighted gauge may be used. Pressure canners come deep enough for one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars. The USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner for its published processes. Serious errors in processes obtained in pressure canners can occur if any of the following conditions exist: The altitude at which the canner is operated is above sea level and adjustments in pressure are not made. Internal canner pressures (and therefore temperatures) are lower at higher altitudes. Canners must be operated at increased pressures as the altitude increases. Check reliable canning instructions for altitude adjustments. Air is trapped in the closed canner during the process. Air trapped in a pressure canner lowers the temperature obtained for a given pressure (for example, 10 or 15 pounds pressure) and results in underprocessing. To be safe, USDA recommends that all pressure canners must be vented 10 minutes before they are pressurized. To vent a canner, leave the vent port (steam vent) uncovered (or manually open the petcock on some older models) after you fill the canner and lock the canner lid in place. Heat the canner on high until the water boils and generates steam that can be seen escaping through the open vent port or petcock. When a visible funnel-shape of steam is continuously escaping the canner, set a timer for 10 minutes. After 10 minutes of continuous steam, you can close the petcock or place the counterweight or weighted gauge over the vent port to begin pressurizing the canner. (See steps 3 and 4 below.) An inaccurate dial gauge is used. Dial gauges should be checked for accuracy each year before use. If the gauge reads high or low by more than two pounds at 5, 10 or 15 pounds pressure, replace it. Clean lid gaskets and other parts according to the manufacturer's directions. Use only canners that have the Underwriter's Laboratory (UL) approval to ensure their safety. Follow these steps for successful pressure canning: (Read through all the instructions before beginning.) Center the canner over the burner. When you have your jars of food ready for canning, put the rack and hot water into the canner. If the amount of water is not specified with a given food, use 2 to 3 inches of water. Longer processes required more water. Some specific products (for example, smoked fish) require that you start with even more water in the canner. Always follow the directions with USDA processes for specific foods if they require more water be added to the canner. For hot packed foods, you can bring the water to 180°F. ahead of time, but be careful not to boil the water or heat it long enough for the depth to decrease. For raw packed foods, the water should only be brought to 140°F. Place filled jars, fitted with lids, on the jar rack in the canner, using a jar lifter. When moving jars with a jar lifter, make sure the jar lifter is securely positioned below the neck of the jar (below the screw band of the lid). Keep the jar upright at all times. Tilting the jar could cause food to spill into the sealing area of the lid. Fasten the canner lid securely. Leave the weight off the vent port or open the petcock. Turn the heat setting to its highest position. Heat until the water boils and steam flows freely in a funnel-shape from the open vent port or petcock. While maintaining the high heat setting, let the steam flow (exhaust) continuously for 10 minutes. After this venting, or exhausting, of the canner, place the counterweight or weighted gauge on the ventport, or close the petcock. The canner will pressurize during the next 3 to 10 minutes. Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or, for canners without dial gauges, when the weighted gauge begins to jiggle or rock as the manufacturer describes. Regulate the heat under the canner to maintain a steady pressure at, or slightly above, the correct gauge pressure. One type of weighted gauge should jiggle a certain number of times per minute, while another type should rock slowly throughout the process – check the manufacturer's directions. Loss of pressure at any time can result in underprocessing, or unsafe food. Quick and large pressure variations during processing may cause unnecessary liquid losses from jars. IMPORTANT: If at any time pressure goes below the recommended amount, bring the canner back to pressure and begin the timing of the process over, from the beginning (using the total original process time). This is important for the safety of the food. When the timed process is completed, turn off the heat, remove the canner from the heat (electric burner) if possible, and let the canner cool down naturally. (It is okay to leave the canner in place after you have turned off the burner.) While it is cooling, it is also de-pressurizing. Do not force cool the canner. Forced cooling may result in food spoilage. Cooling the canner with cold running water or opening the vent port before the canner is fully depressurized are types of forced cooling. They will also cause loss of liquid from jars and seal failures. Force cooling may also warp the canner lid. Even after a dial gauge canner has cooled until the dial reads zero pounds pressure, be cautious in removing the weight from the vent port. Tilt the weight slightly to make sure no steam escapes before pulling it all the way off. Newer canners will also have a cover lock in the lid or handle that must release after cooling before the lids are twisted off. Do not force the lid open if the cover locks are not released. Manufacturers will provide more detailed instructions for particular models. Depressurization of older canner models without dial gauges should be timed. Standard size heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes when loaded with quarts. Newer thin-walled canners cool more rapidly and are equipped with vent locks that are designed to open when the pressure is gone. These canners are depressurized when the piston in the vent lock drops to a normal position. Some of these locks are hidden in handles and cannot be seen; however, the lid will not turn open until the lock is released. After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face. Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled. Remove ring bands from sealed jars. Ring bands can be washed and dried and put away for using another time. Put any unsealed jars in the refrigerator and use first. Wash jars and lids to remove all residues. Label jars and store in a cool, dry place out of direct light. Dry the canner, lid and gasket. Take off removable petcocks and safety valves; wash and dry thoroughly. Canning Fruits and Fruit Products General: Preparing and Using Syrups for Canning Fruit Apple Juice Apple Butter Apples-Sliced Applesauce Apple Rings-Spiced Apricots-Halved or Sliced Berries-Whole Berry Syrup Cherries-Whole Cherry (Sweet) Topping Crabapples-Spiced Crabapples-Spiced II Cranberries Cranberry Sauce Figs Fruit Pureés Grape Juice Grapes Whole Grapefruit and Orange Sections Lemon Curd, Canned Mango Sauce Mangoes, Green Mayhaw Juice Mayhaw Syrup Mixed Fruit Cocktail Nectarines-Halved or Sliced Papaya Peaches-Halved or Sliced Peach Fruit Topping Pears, Asian Pears-Halved Pie Fillings Pineapple Plums-Halved or Whole Rhubarb-Stewed Zucchini-Pineapple Canning Tomatoes and Tomato Products Canning Tomatoes, Introduction Tomato Juice Tomato Paste Tomato and Vegetable Juice Blend Crushed Tomatoes (with no added liquid) Standard Tomato Sauce Whole or Halved Tomatoes (packed in water) Whole or Halved Tomatoes (packed in tomato juice) Whole or Halved Tomatoes (packed raw without added liquid) Tomatoes with Okra or Zucchini Spaghetti Sauce without Meat Spaghetti Sauce with Meat Tomato Ketchup Country Western Ketchup Blender Ketchup Easy Hot Sauce Barbecue Sauce Salsas Chile Salsa (Hot Tomato-Pepper Sauce)   Spanish Chile Salsa II   Spanish Mexican Tomato Sauce   Spanish Tomatillo Green Salsa   Spanish Tomato/Tomato Paste Salsa   Spanish Tomato and Green Chile Salsa   Spanish Tomato Salsa with Paste Tomatoes   Spanish Tomato Taco Sauce   Spanish Canning Nuts and Nut Products Nut Meats Peanuts, Green Canning Vegetables and Vegetable Products Note: There are no safe options for canning these foods in a boiling water canner. Asparagus, Spear or Pieces Beans or Peas – Shelled, Dried, All Varieties Beans, Baked Beans, Dry, With Tomato or Molasses Beans, Fresh Lima--Shelled Beans, Snap and Italian – Pieces, Green and Wax Beets – Whole, Cubed, or Sliced Carrots – Sliced or Diced Cayenne Pepper Sauce   Spanish Corn – Cream Style Corn – Whole Kernel Mixed Vegetables Mushrooms – Whole or Sliced Okra Peas, Green or English – Shelled Peppers Potatoes, Sweet – Pieces or Whole Potatoes, White – Cubed or Whole Pumpkins and Winter Squash – Cubed Soups Spinach and Other Greens Succotash Winter Squash and Pumpkins – Cubed Preparing and Canning Poultry, Red Meats and Seafoods Note: There are no safe options for canning these foods in a boiling water canner.Poultry Chicken or Rabbit Chicken or Turkey Stock Meat Products Chili Con Carne Meat, Ground or Chopped Meat, Strips, Cubes or Chunks Meat Stock Meat and Vegetable Soup Mincemeat Pie Filling Seafoods Clams Crab Meat, King and Dungeness Fish (pint jars, USDA) Fish (quart jars, University of Alaska Cooperative Extension Service) Fish, Smoked Oysters Tuna		How Do I? ...Pickle Pickling General Information on Pickling Selection of Fresh Cucumbers Low-Temperature Pasteurization Treatment Salts Used in Pickling Cucumber Pickles Other Vegetable Pickles Fruit Pickles Relishes, Salads Chutneys Pickled Eggs Pickles for Special Diets Causes and Possible Solutions for Problems with Pickled Foods		How Do I? ...Jam and Jelly Making Jams and Jellies General Information Types of Jellied Products Jellied Product Ingredients Extracting Juice for Jelly General Information on Canning Jams, Jellies, and Marmalades Making Jelly without added Pectin Making Jam without added Pectin Making Jams and Jellies with added Pectin Processing Jams and Jellies Steps in Processing Jams and Jellies Testing Jelly without Added Pectin Remaking Soft Jellies Stiff Jams or Jellies Storing Home-Canned Jams and Jellies Causes and Possible Solutions for Problems with Jellied Fruit Products Jams Apple Preserves with powdered pectin Apricot Jam without added pectin Berry Jams without added pectin Blackberry Jam with liquid pectin Blackberry Jam with powdered pectin Blueberry-Currant Jam without added pectin Blueberry-Peach Jam (Spiced) without added pectin Blueberry-Spice Jam with powdered pectin Cherry Jam with liquid pectin Cherry Jam with powdered pectin Fig Jam with liquid pectin Fig Jam without added pectin Fig-Strawberry Preserves with gelatin Ginger-Peach Jam with liquid pectin Grape Jam without added pectin Mint-Pineapple Jamwith liquid pectin Peach Jam with liquid pectin Peach Jam with powdered pectin Illustrated Peach-Ginger Jam with liquid pectin Pineapple Jam with liquid pectin Pineapple-Mint Jam with liquid pectin Plum Jam with liquid pectin Plum Jam with powdered pectin Plum Jam without added pectin Plum (Damson) Jam without added pectin Rhubarb-Strawberry Jam with liquid pectin Strawberry Jam with liquid pectin Strawberry Jam with powdered pectin Strawberry-Fig Preserves with gelatin Strawberry-Kiwi Jam with powdered pectin Step-By-Step Preserving Strawberry-Kiwi Jam (ppt) Strawberry-Rhubarb Jam with liquid pectin Tomato (Spiced) Jam with powdered pectin Tutti-Frutti Jam with powdered pectin Freezer Jams Berry Jam (Uncooked) with powdered pectin Jellies Apple Jelly without added pectin Illustrated Blackberry Jelly with liquid pectin Blackberry Jelly with powdered pectin Blackberry Jelly without added pectin Butia Palm Fruit Jelly with powdered pectin Cherry Jelly with liquid pectin Cherry Jelly with powdered pectin Crabapple Jelly without added pectin Corncob Jelly with powdered pectin Grape Jelly with liquid pectin Grape Jelly with powdered pectin Grape Jelly made with frozen concentrated juice with liquid pectin Grape-Plum Jelly with powdered pectin Loquat Jelly without added pectin Mayhaw Jelly without added pectin Mayhaw Jelly with powdered pectin Mayhaw-Pepper Jelly with powdered pectin Mint Jelly with liquid pectin Mint Jelly II with liquid pectin Mixed Fruit Jelly with liquid pectin Mulberry Jelly with liquid pectin Mulberry Jelly with powdered pectin Muscadine or Scuppernong Jelly without added pectin Orange Jelly made from frozen concentrated juice with liquid pectin Orange Jelly made from frozen concentrated juice with powdered pectin Orange Jelly (Spiced) with powdered pectin Plum Jelly with liquid pectin Plum Jelly with powdered pectin Plum Jelly without added pectin Quince Jelly without added pectin Rhubarb-Strawberry Jelly with liquid pectin Scuppernong or Muscadine Jelly without added pectin Strawberry Jelly with liquid pectin Illustrated Strawberry Jelly with powdered pectin Strawberry-Rhubarb Jelly with liquid pectin Conserves Apple Conserve with powdered pectin Apricot-Orange Conserve without added pectin Cranberry Conserve without added pectin Damson Plum-Orange Conserve with powdered pectin Grape Conserve without added pectin Plum Conserve without added pectin Preserves These "preserves" contain large or whole pieces of fruit within a thickened sugar syrup of medium to thick consistency. Fruit pieces retain their size and shape. If you are looking for a jam-like spread, please refer to the sections on jams, marmalades and conserves. The sugar is necessary for the preservation in these methods. These products cannot be made without the sugar, or with sugar substitutes. The sugar should not be reduced, either. If you want reduced sugar preserves, try jams made with purchased pectins sold specifically for reduced- or no-sugar-added jams and jellies. Fig Preserves Pear Preserves Plum Preserves Strawberry Preserves Watermelon Rind Preserves Marmalades Apple Marmalade without added pectin Citrus Marmalade without added pectin Cranberry Marmalade with powdered pectin Peach-Orange Marmalade without added pectin Tomato Marmalade without added pectin Reduced Sugar Recipes Making Reduced-Sugar Fruit Spreads Reduced-Sugar Peach-Pineapple Spread Reduced-Sugar Refrigerated Apple Spread Reduced-Sugar Refrigerated Grape Spread Refrigerator Apple Jelly with Liquid Sweetener Refrigerator Grape Jelly with Liquid Sweetener Refrigerator Jelly with Splenda® Additional Resources Additional Resources for Making Jellied Fruit Products Information on fruit butters, syrups, and pureés can be found under How Do I? ...Can Fruits

[nw_arizona_granny]

Soros said the turbulence is actually more severe than during the Great Depression, comparing the current situation to the demise of the Soviet Union.<<<

Is Soros after credit for something he did not do, or not alone?

Soros reminds me of the Hitler plan to rule the world, he said that he and his top men would not be able to do so, if the war failed, but that their sons would do so.

At least Obama does not look like Hitler’s breeding experiments.

The snippet below, I found on a group of Russian supporters, from all over the world, including some of the U.S. University Professors, it was in the conversation about “how wonderful smart Russsia would survive, when the U.S. and Ukraine failed to survive the depression.

LOL, some days, it is difficult to control my urge to tell them what I think, but I managed to join, only days before it was closed to unknown folks, so keep quiet and learn a little now and then.

“As long as the Chinese keep buying T-bills....but apparently in return
for doing that, they want to be able to buy up US companies without
being hassled by Congress all the time.”

Made sense to me.