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From: Len den Besten (no email)
Date: Tue Mar 01 2005 - 18:14:58 EST
Hi Lynn,
> So, are you saying that you put something like foam
> rubber in the net and then put the fresh
> fruit/vegitables in it?
We check regularly and move the very ripe pieces into
a separate net with a few layers of paper tissue, for
absorbing juice. I guess foam rubber would soon get
filled with rotting material. The tissues are thrown
away after use.
> When you do your canning onboard is there enough
> space in the pressure cooker to do more than a
> couple jars at a time?
We have a 30cm diameter cooker. Depending on the type
of jar we can heat up to 4 or 9 jars. Till now there
has never been an occasion where we had more than one
cooker load. A load takes say 60 minutes to prepare in
terms of peeling and slicing, 45 minutes to cook and
20 minutes to cool down and store.
> Is this a cost/time effective thing to do?
Not really. For us it depends on 1) amount of time
before possibility to purchase new and 2) feeling of
guilt regarding the amount to throw away... :)
Regards,
Len
S/v Present
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