Martin Fisher

Processing times are inherently increased in low-temperature recipes that are tested safe but the use of an accurate thermometer and timer is essential. In water-bath processed recipes where the boiling point is inherent, processing times must be increased because water boils at lower temperatures as altitude increases. Increasing the process time compensates for lower boiling temperatures.

The psi rating of a pressure cooker/canner is ABOVE atmospheric pressure...those temperatures are not correct. http://missvickie.com/workshop/table.html In answer to your question, it may be safe but the quality of the food will suffer. I recommend getting a real pressure canner rather than gambling. It's not worth the risk. Dangers Of Canning: Home Canning Hobby Leads to Near-Fatal Medical Emergency... http://www.kplu.org/post/home-canning-hobby-leads-near-fatal-medical-emergency

It's an anonymous, unverifiable, Craiglist rant about a "a famous New York restaurant" written in the all too common inciteful style of something the author intends to go viral (which it has)...it's fiction.

Where was this, at Chuck E. Cheese's? Sure, times have changed but the article is a work of poorly written fiction intended to trigger debate over the selfish and irresponsible use/misuse of personal devices. http://newyork.craigslist.org/mnh/rnr/4562386373.html

I do like the older Mirro canners, the ones made back in the 80s were great, but it's getting difficult to find the correct gaskets so I moved to the All-Americans.

Kill people over a label? Much of the labeling that seems deceptive is actual required. From USDA materials..... "Bacon can be manufactured without the use of nitrite, but must be labeled "Uncured Bacon, No Nitrates or Nitrites added" and bear the statement "Not Preserved, Keep Refrigerated Below 40 °F At All Times" — unless the final product has been dried according to USDA regulations, or if the product contains an amount of salt sufficient to achieve an internal brine concentration of 10% or more, the label does not have to carry the handle statement of "Not Preserved, Keep Refrigerated below ___" etc. Recent research studies have shown for products labeled as uncured, certain ingredients added during formulation can naturally produce small amounts of nitrates in bacon and, therefore, have to be labeled with the explanatory statement "no nitrates or nitrites added except for those naturally occurring in ingredients such as celery juice powder, parsley, cherry powder, beet powder, spinach, sea salt etc." Applegate has actually petitioned the USDA to have the labeling laws changed.... http://www.fsis.usda.gov/wps/wcm/connect/16cf683e-7b58-4872-88c0-d800d58c6aef/Petition_Applegate_110311.pdf?MOD=AJPERES

I don't have one and I've never had one. So how did the general population manage before the Microplane®?

Not all pressure canners have a gauge, in general, there are two types of canners, weighted gauge and dial gauge.....weighted gauge canners use a precision machined weight to maintain proper pressure. Some weighted gauge canners (like the All American) have a dial gauge in addition to the weighted gauge. There are many reasons why pressure cookers aren't recommended for pressure canning...the main reason is that not all pressure cookers operate at the same psi, or over a psi range which is a requirement to safely compensate for the pressure changes at different altitudes. Many pressure cookers that are thought to be 15 psi are not....the Kuhn-Rikon is one of them. A bit more on canning in a pressure cooker.

"Vital" simply describes the specific type of gluten that's functional in baking (forms an elastic bond.)

Why?

There aren't any serious stainless steel pressure canners, what's available in stainless won't hold many jars which makes them next to useless for serious canning. http://www.amazon.com/Fagor-Piece-Stainless-Pressure-Canning/dp/B0027VT92K I have a couple All American canners (a 915 and a 930) and a couple older Mirros. The All Americans are well built, but in that lies a few disadvantages, however they are the best of what's available today.

Adequate sugar in whatever form plays an essential role and in addition, pulsing a small portion of the oats to make them finer and baking the mix between a couple sheet pans results in a clumpy, crisp and craggly granola.

I do love "zoodles"....so does the finicky better-half which is a BIG surprise!!!

I agree.

When I here the word "foodie" I immediately think of food obsessed David Rosengarten (where I first heard the term ~20 years ago) and that's about it....I don't consider it either positive or negative.

The nastiness is what I hate about oven mitts...no mitts or potholders here...just bar mops...they're great...fold them over a couple times and they provide much more protection than mitts or potholders and they're easy to clean.

Golly, that's a lotta grill real estate y'all got!!!!!!

Yep, plastic twist type. I have about 20 Rubbermaid stack and nest trays.

I generally agree but caveat emptor does apply even at a farmer's market and even with that farmer with the big friendly innocent smile...things are not always as they appear. Whenever there's money involved (in any amount) it's wise to be very cautious.

Flavor is the whole point of grilling, for most folks anyway...fats and juices dripping on the coals adds flavor....the intense flames from grease fire flare-ups results in damaged food, nasty acrid off flavors, uneven cooking and the turning of the air blue on the part of the cook!!!

It's amazing how something such as this can get so amazingly blown out of proportion!!!!!

I would be very careful buying rhubarb this time of the year, as the weather heats up it gets tough and fibrous. In season, look for firm, tender, bright-looking stalks....color isn't a reliable indicator of anything because it can vary greatly from cultivar to cultivar and even plant to plant.

Yes, there's always been some old-fashioned pork on the market but that's certainly not what "we generally buy in the supermarket these days."

Yes, here in America, modern commodity pork is much different than the pork of old.

Sure that's one way of doing it. One of my hobbies is collecting old books relating to meat curing and and sausage making. It's important to note that the world was a much smaller place for folks back then, food craft traditions varied a bit or a lot from place to place, especially prior to The Pure Food and Drug Act and the Federal Meat Inspection Act which became law in 1906.