e-book Backwoods Home Magazine #126 - Nov/Dec 2010

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Help us thrive! More than a newspaper The Commons is the public face of a larger nonprofit organization, Vermont Independent Media, Inc.

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Office hours We attempt to keep our small newsroom open during the day on weekdays. Directions to the office We're at Main St. Mailing address: The Commons P. Box Brattleboro, VT Please be warned: These files are very large and not at all suitable for dialup connections. Issue Nov 20, Issue Nov 13, Issue Nov 06, Issue Oct 30, Search The Commons from to present. Stories by Randolph T. Hamas will never be able to destroy Israel.

And the cycle of violence spins on.

Living on a Budget

Lovely weather for a sleigh ride together with you Do not worry. If it is not enough add a bit more, if your dough is too soft, add a bit more flour. Add the salt and the oil. Knead all into soft dough. Good guide is that the dough should not stick to your hands anymore. Cover the dough and leave to rise in a warm place for an hour or so, depending on the temperature in your kitchen. If you want smaller sized pizzas, just divide to your liking. If you freeze the pizzas, you can do this with or without topping.

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Pre-heat your oven to F. Bake the pizza for 10 to 12 minutes if you want to freeze it later. Bake a few minutes longer if you plan to eat straight from the oven. Freeze the pizza after it has cooled down, vacuum and keep frozen. They stay perfect for up to 3 months. A good Italian pizza sauce is made with tomatoes, onions and garlic. No tomato paste or puree. Oil for frying. Fry the onions till translucent in 3 tablespoons of oil, add the garlic and fry for another minute. Add the chopped tomatoes and simmer for ten minutes. Season the sauce with salt and pepper and leave to cool.

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You can use any type of topping you like, use some of the leftover vacuumed meat you have. The scientific information is for commercial users using an autoclave. A home canner is not rated for commercial use. Can at your own risk. In the past articles we have talked about canning in retort pouches for meals with meats, such as chicken, fish or red meat.

We have expressed our own personal experiences and those of our commercial clients. We have heard from several people and read on several blogs some new and very false information. This is false. The need to pack the bags snugly in the canner creates a mass that must be heated though out to kill all bacteria. The bacteria only dies when proper temperature is reached for an extended period of time. The mass created by packing the bags snugly to avoid blow outs requires more time to ensure the center of the canned product reaches the proper temperature.


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Example a 60 minute can would require 90 minutes in retorts to be safe. Again there is no scientific data on this example. This is suggested as a less expensive option. Retorts are specifically designed with special air barrier properties, they are non toxic.

Mylar is a polyester product not suitable for food and heat. Any reseller selling bags that are not the standard FDA Gold Retort bag, should display the retort bag manufacturer specs proving their bags are actually retort not just a food package.

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Beware if you do not see this information clearly posted. All retorts on a commercial basis are vacuum sealed.

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Either by a standard chamber unit or a roll stock unit. Leaving the air in the bags as the product boils the side seams will give way and leak.

We would like to express the extreme dangers of some of these suggestions. Using standard home canning heat instructions never less than 10lbs. We have used these instructions ourselves with great success. However there is no scientific information about retort canning and we are only expressing our own experiences. Until the scientific research has been completed you are canning retorts at your own risk.

We have been contacted by Dr.


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Elizabeth Andress with her concerns about retort canning and the non scientific information. Although hundreds of people have used retorts for their canning and it is widely used in the commercial industry. There is no laboratory scientific information to give exact time and temperatures especially for meats. Andress wrote the book for USDA for home canning. We are excited to work with her in the near future. We look forward to her scientific research to publish her next canning book, using retort pouches.

We encourage all to be safe, use longer times, and no less than 10 lbs of pressure on non acid food such as any meat of fish product. If the bag is open do not eat and please discard it.

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If the bag expands like a balloon while in storage do not open or eat. Always reheat any home canned foods before eating to ensure bacterial has been destroyed. We have enclosed Dr. Andress information as she is the USDA expert on home canning. Andress has not given any suggestions on proper canning of retorts and at this point does not condone the use of retorts in home canning. But rather is concerned about the misinformation or lack of information being posted.


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We hope to be able to post scientific guidelines very soon. Elizabeth L. Andress, Ph. Professor and Extension Food Safety Specialist. University of Georgia. Labels: canning , Retort , scientific information. Living on a Budget. I work for them a few hours a week, as I am retired and living on a fixed income. Below are a few things that I have found helpful in staying within by budget.