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Tim Bren

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since Feb 08, 2021
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Recent posts by Tim Bren

The Solomon’s Seal tea is a few roots I grated into a quart jar and filled the jar with water. I keep it in the fridge and draw off it, then add water as I need to. It’s a light syrup now.
2 months ago
I just bought some dried, crushed comfrey to use as a poultice on my wife’s busted ankle, once the staples come out. I was thinking about making a tea and wetting a rag with the tea as a compress, or just making a paste with the leaves and water or olive oil and using that on her ankle. What would you recommend?

I got some Solomon’s Seal too and made a tea that I dose about a teaspoon in her morning coffee each day. I been dosing myself too about as much and notice my joints don’t stiffen up as much when I sit a bit.
2 months ago
I made a few batches of broth, using venison, chicken/rooster, pheasant, pork, elk, and beef bones. I prefer useing the crockpot, but am having trouble finding one that will maintain 180* or close w/o boiling the heck out of it. I’ve heard that’s the optimum temp to allow it to gell. Hotter will not gell. So far my experience verifies that. Anyone know of a crockpot with a reliable setting at 180*?  The other question I have is about canning it. It makes sense to me to can it, keep the fridge/freezer from filling up. If I can it, the heat destroys the gelling quality, so is it more nutritious if it gells, or is the nutrition value the same weather or not it gells?
2 months ago
Had my first learning experience last night with my canner. I been canning now for a year. Got my pressure canner (Mirro-Magic weighted gauge) from a pawn shop last year, about this time, after looking all over  and not finding one for a long time. It’s in good shape and I’ve used it a lot this last year. The gasket in it now is a new gasket, this being it’s second time under pressure. The old gasket still works, but not knowing how old it is, or how close to failure it is, I replaced it with one purchased from an on line canning supply.

Last night my seal failed after the canner had been under pressure about 40 min. It blew out at one point. I had put olive oil on it before screwing it together, so I don’t think I’ll do that again. I was canning pumpkin chunks, about 1” squares, filled the quart jars full. Had the canner steaming away at 15psi for about 40min when the seal blew out as well as the water. Two lids blew off the jars in the canneras did the contents, but the curios thing is in the jars that did not have the lids blow off, the pumpkin basically puréed itself, and the contents only filled 1/3rd of the jar.  Steam is an awesome force, and that rapid depressurization was fascinating.

What can I do with my pumpkin sauce now?
2 months ago
New member here, but I do understand this question. Water can boil at any temperature depending on the pressure on it. At 15 psi, it boils at 240*F, at sea level where the atmospheric psi is 14.7, it boils at 212*F, and inside a canning jar, as it cools, at room temperature when the pressure in the jar is reduced as the steam filling the “empty” space of the jar condenses and lowers the psi. You may remember in some high school chemistry classes, boiling water at room temperature inside a syringe by pulling the plunger out, lowering the psi on the water enough to boil it, or more specifically, some of the water flashes into steam to fill the vaccine created.
2 months ago