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What are the terms of sterilization for common ingredients in an autoclave?

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J ' had assumed that this charter was good in all instruction manuals with an autoclave.

Pdf manual autoclave all American (13.5 Mb) (English)
Pdf manual for Presto autoclave (5.2 Mb)

Sorry, still no available Mirro .. .

Manon informs us that some versions of the manual Mirro (most recent) lack this charter. (correction: It is rather that the charter does not belong to the manual) It is virtually indispensable to develop our own recipes. Indeed, it is a rule for counting the longest ingredient to sterilize. For example, a jar of marinara sauce may be sterilized for 30 minutes, but if we add the mushrooms, it would be prudent to sterilize for 45 minutes because this is the time required to fungi. Even so, for my mushroom soup I takes 50 minutes because of the 'meal' of dried shiitake.

Manon has made the effort to transcribe and translate these charters for us. She makes them available here on his blog "Know - how to keep".

This document will also be useful to people who do not have the manual.

But that's not all, Manon is a canneuse with a scientific approach by professional deformation. I learned a lot on his blog. You will find several recipes and many useful tips on developing recipes .

Finally, Manon will respond much better and much faster than me all your questions, so if you find me too grumpy, do not hesitate to go see it!
Tin towed! :)

Thank Manon

Following the excellent suggestion of Jardiniere, add a link to the National Center for Home Food Preservation instructions for broader and more complete (in English).

It was this organization that the U.S. should be most academic research that led to the domestic canning recipes published in:
Bernardin Guide to Home Canning
The Ledger Bernardin canning
and the Ball Blue Book.


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Spots In Throat -white

The pork broth without breaking the cake (autoclave required)

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You've seen the pork broth kékanne in a super market? If yes, you live in an Asian country, if not, you may not know what you're missing!

I will drool:

The broth is the cook that the voice is the singer. Save yourself a octave quickly. It is excellent broth of pork, we do delicious Asian soups, sauces, savory stew unique bases, and to replace the water your recipe baked beans, it is miraculous.

Louis-Charles canneux adds this;

"I made 12 liters background pork last winter, when the ham hocks and pork loin were given at Maxi. It has had to spend the cash to the butcher bone and 6 packets of ham to the broth. It has boiled 7 hours apart. How fortunate to have it on hand to make recipe. I made my meatball stew with it. My butcher has also prepared greaves sensational. I even cook rice in there ... I will not say how it was insane! Finally, no cooking bones, I came to a brown, viscous at room temperature ... wicked step frozen to 5 degrees! "

Louis-Charles said: "Finally, no cooking bones,"

Hence the title "The pork broth without breaking the cake"

What makes this soup so tasty and so gelatinous it is the rind. We can throw our old bones, but the buff will be a third life! We'll keep after Chicharrones to make nice golden brown (recipe to come).
is a recipe for complete sessions with large loin or ham bone. It's a good idea to freeze the bones waiting to get enough. The bones of the loin are particularly tasty. My advice to desalinate the bones and skin if they come from cured hams. Simply immerse them in large volume of cold water and change the water two or three times every two hours.

I warn you, when you do what it smells like pork broth! , (:) Louis-Charles did well to make the broth out. A hood usually helps, but it is not enough. If you can open the windows is better. It is not uncommon for me to do more than 30 liters of broth at a time, more reason to do it outside on a propane burner. You'll

about 18 jars of 500 ml with this recipe.

Ingredients:

• 8 lbs (3.6 kg) bone-in pork cooked
• 4 large carrots into pieces
• 4 large celery stalks into pieces
• 4 large onions, unpeeled, cut in 4
• 6 cloves garlic, unpeeled, crushed
• 1 / 2 c. teaspoon cracked black peppercorns
• 4 bay leaves
• a dozen sprigs of parsley
• about 10 liters of cold water
• 2 lbs (900 g) of defatted rind well, cut into strips about 2 cm

Procedure:

Place all ingredients except the rind in a large saucepan, cover well water and bring to a boil.

Skim and reduce heat just to simmer very gently for at least three hours. Skim and then add water as needed to cover.

Using tongs, remove the large bone broth. Add the rind, cover and simmer for another hour with tiny bubbles.

Using a perforated spoon or skimmer, remove the pieces of rind and let them drain in a colander over a bowl. They will go to the dryer, if you have one, or in the oven ajar. But that's the recipe for the future.

Spoon a large colander with 4 layers of cheesecloth (Cheesecloth) and hold the wet corners with spring clips. Filter your broth through a large container. Add the drained juice of gelatinous rind, cover and let cool. It will be refrigerated to be fat the next day.

Degrease the stock, refer to a boil, then potting leaving 1 inch (2.5 cm) of space under the neck.

Follow these instructions for canning.


time sterilization of canned pork broth to the autoclave :

• Sterilize for 35 minutes 1 liter pots
• 25 minutes to sterilize jars of 500 ml.

Oink!

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Cervical Mucus Like Right Before Mense

old cars and funky music!

Are you ready for a trip to space-time in the seventies? Want to see beautiful mechanical listening to funky disco sound good?

The Magic Tong Family invites you to the pub in St Alban Alive for an evening''Old cars and funky music!

''from 19pm, find the pub before the classic cars of collectors with whom you can talk about their fine engineering and incidentally a drink too!

From 20h lunch on site, booking on 05 34 43 26 76

The concert starts at 22h ... and go for 3 hours of live music disco funk rock!

And it's 100% free! (Off resto of course!)

Pub and Restaurant "Alive" 25 avenue
Villemur
31140 SAINT ALBAN
http://www.alive-pub-toulouse.com/