Overpressure plug on canner
How often should you realistically replace the overpressure plug on an All American canner? The manual suggests replacing it at least every 12 months. My canner is 3-4 years old and I’ve never replaced it. The rubber still seems to be in great shape. What do you do?
Personally, I feel that if the plug rubber is soft and doesn’t leak excessive steam, it’s fine. Today with everyone so sue-happy, manufacturers have to cover their butts. I’ve never replaced mine after eleven years of use. If it wears out or becomes brittle, replace it. The worst that could happen is that the plug blows out and may ruin a batch of canning. It’s not like the canner would blow up. — Jackie
I grow my own dent corn, and have been making corn flour for years, but I have never been able to find the ratio of wood ashes to water to make lime water. I would like to be able to make corn chips etc. from scratch. Have you had any experience with this process? I live in Massachusetts and burn mostly oak or maple for heat, would the type of wood ashes matter? Nobody in this area has any idea what I’m talking about when I ask about soaking corn or even slaked lime. Do you have any advice?
South Hadley, Massachusetts
You don’t use wood ashes to make lime water. Soaked wood ashes make lye, which also can be used to make hominy which is then dried to make masa harina from which such things as tortillas and tamales can be made. I prefer using lime water; it’s less dangerous and quick to find and use. Here’s how:
You need 2 lbs of field corn (removed from cob) and two tablespoons slaked lime (pickling lime). Clean the shelled corn by placing in a colander and rising with cold water.
Add two quarts of water into a four-quart non-corrosive pan (stainless steel, or enameled pot). Put the pan on high heat and stir in the slaked lime until it dissolves.
Bring the slaked lime water to a boil and add the corn stirring gently. Using a slotted spoon remove any kernels that float to the top. When the water is boiling, reduce the heat and simmer for 12 to 15 minutes. Remove the pan from the stove and let the corn soak for about one hour.
Put the corn into a colander and rinse very well with cold water. Rub the corn between your hands to loosen any hulls still attached to the kernels. Continue this until the corn is all white (except the little tips). Allow the corn to drain.
The corn is now ready for your favorite pozole or hominy recipe. Or you can dry the hominy well, then grind it to make masa harina. — Jackie