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Old March 1, 2017   #76
Worth1
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Now the house smells like BBQ and corn on the cob.
5 minutes to go.
I want to see how tender it made the pork.
Doing this in the Kook Kwick 11.

On a side note I have been looking at old manuals for the Kook Kwick and it mentions on how to fry and roast in it with no water.


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Old March 1, 2017   #77
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Well, how did it come out?

I just called presto to find the year these came out but she couldn't tell me. She did say that numbers should be on the bottom and if it's a 4 digit it's the week then the year and if it's just 2 then it's the year.
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Old March 1, 2017   #78
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Came out great.
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Old March 1, 2017   #79
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I've been cut off from the internet for some time and I'm glad to be back. I'm fond of using old tools etc. I think it's a way of showing respect towards the generations that made them and used them. Using sensibly old pressure cookers isn't risky as long as you don't load the valve with a heavy bolt to increase the pressure inside. Safety margins were important when they were built, I suppose we don't have to take into account metal fatigue.
Using a pressure cooker as a frying pan without burning a rubber gasket or at least shortening its life isn't a problem if you cool its rim completely with a wet sponge before setting the lid on it.

all the best
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Old March 1, 2017   #80
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I just watched an old KFC training video from the 70s on how to do it.


What they do is brown the chicken in the open for a bit then put the cover on to pressure cook it for 10 minutes or so.

Barb if you are reading this I have no intention of using up a ton of oil to pressure fry chicken in my little canner.

It seems as though C. Sanders used pressure cookers/canners to start out with.
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Old March 1, 2017   #81
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"Barb if you are reading this I have no intention of using up a ton of oil to pressure fry chicken in my little canner."

I read every single post in this forum area ;-) And while I do have an instant pot pressure cooker, I haven't used it yet. But I am fixin' to. Went to the butcher's yesterday and they were sampling out their corned beef made with tri tip. So good I kept going back for another sample. The gal cooked it in a pressure cooker so I bought some to give it a try. I've made their corned pork before and love that too.
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Old March 1, 2017   #82
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I saw another guy on YouTube restoring an old canner.
The guy took off the spring loaded pressure release ball valve to install the weight.
Left the other valve on.
Just the opposite of what your are supposed to do.
Another person filled the canner up to the top with water.
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Old March 1, 2017   #83
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Worth how did you polish up the old canner so nice?
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Old March 1, 2017   #84
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Okay, I read the title as, "Operation Cold Plastic Cooker" ...nooo, the grandchildren haven't been acting like monsters...one just threw his shirt into a pan of cooking oil (It wasn't hot) Earlier, he dumped out a new bottle of bubbles solution. That was fun to clean up off the parquet floor.

The food looks good Worth.

Cold Plastic Cooker
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Old March 1, 2017   #85
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Have you considered bondage?
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Old March 1, 2017   #86
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Quote:
Originally Posted by Jimbotomateo View Post
Worth how did you polish up the old canner so nice?
3M rubbing compound and a few other things.

Quote:
Originally Posted by AlittleSalt View Post
Okay, I read the title as, "Operation Cold Plastic Cooker" ...nooo, the grandchildren haven't been acting like monsters...one just threw his shirt into a pan of cooking oil (It wasn't hot) Earlier, he dumped out a new bottle of bubbles solution. That was fun to clean up off the parquet floor.

The food looks good Worth.

Cold Plastic Cooker
Plastic pressure canner.

Quote:
Originally Posted by dmforcier View Post
Have you considered bondage?
Not this week but I have considered opening up a place for folks that like that sort of thing.
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Old March 1, 2017   #87
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Plastic pressure canner.
I could see the instructions - load plastic pressure canner, turn on fire, run to the hills.
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Old March 1, 2017   #88
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Quote:
Originally Posted by Worth1 View Post
Not this week but I have considered opening up a place for folks that like that sort of thing.
That comment was directed to Robert's rug monster issue.
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Old March 2, 2017   #89
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Next on the list is I have just about found every bag of dried bean I have in the house.
This last batch is 10 pints of red Cargamanto beans with the rest of my BBQ pork cut up in small 1/4 inch cubes.
Along with all the usual spices + soaked cooked chopped up Guajillo peppers.
Processing for 80 minutes in the little canner.
Why 80 instead of 75?
Cargamanto beans are a harder bean to cook and make tender big time so I am adding 5 minuets to compensate for this due to experience.
How do I sterilize/clean my jars.
I dont boil them or put them in the oven.
I use hot soapy sudsy water with a dash of Clorox, then rinse and put on a towel.
This is done after I take out product to store empty jars and before I used them.
The lids are kept in hot but ((NOT)) boiling water.

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Old March 2, 2017   #90
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Here is the process.
Worth
IMG_20170302_23569.jpg

IMG_20170302_37175.jpg

IMG_20170302_52950.jpg

IMG_20170302_1554.jpg
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