I reply. I’ve had my address posted, property minorly damaged, people have tried to ruin my business, and in general about half the people here that know my name hate me with a passion. Because I always call out racism when I see it. And, let’s be very honest, these people think they are the smartest people on earth. They get very bitter when cornered and shown to not be.

I didn’t realize how many people were reading but not interacting until the guy from animal control said something seeing me argue with a racist on Facebook. And the “kid” at the hardware store asked if I had pissed anyone off lately. I didn’t even know he knew my name.

I use a pressure canner for some sauces. That’s usually a version of my Italian family’s “gravy” sauce that has a substantial amount of pork on the bone in it. Because I’m using a pressure canner I can do the saute of the onions and garlic. Sear the country style pork ribs mix all the sauce ingredients and dump everything into the jars and do the bulk of the cooking in the canner.

You are describing oven canning. I understand that is done in places that don’t really have access to canners but the practice has been found through testing to not be safe.

You have the heat turned up to 120 which is high enough to kill botulism spores if kept at that temperature for 90 minutes a liter. But the jars aren’t in a pressurized environment. Since the majority of the contents of the jar is water it will never get above 100 unless you live below sea level.

As long as the onions and garlic don’t have botulism spores and the tomatoes have a pH under 4.6 you are probably going to be okay. Do you have pH test strips?

Reports are that they had posted some other unhinged stuff recently in other corners of Facebook. They are a medical professional so we might be looking at a mental breakdown in real time.

But one thing I’ve learned in my 8 years of living in this town is that locals don’t think twice before saying something racist. They might not admit what they said as racist but they will defend what they said.

My typical blend is something like a tablespoon or two of oregano, one tbsp basil (home grown), a pinch to a quarter tsp of red pepper flakes (home grown), quarter to a half tsp of granulated garlic, 1/8th tsp ground star anise. Sometimes sauteed onions. Maybe some fennel seeds.

And if I’m adding meat like I did here it gets almost the same amounts of the same things. Except zero star anise. Maybe an increase in red pepper flakes or add some paprika.

As much as Americans complain about the cost of food it is very inexpensive. A hundred years ago we were spending 30% of our income on food. Now it’s just 6%. But the trick is not eating out or getting delivery. Although Little Caesars pizza is hot and ready at $7 for two adults.

I always start with a 28 oz. Can of tomato sauce or crushed tomatoes and season it up. It’s cheaper than buying pre-jared sauce and it’s a whole lot tastier.

It’s amazing how inexpensively one can make a really good meal. One of the reasons I always include the price per person in my posts is to encourage people to cook more and spend less. This is a $14 minimum at any restaurant and it’s not going to have nearly as much meat.

I’m glad there’s lumber in the background because at first I thought this was a condom and that provided the necessary context for me to realize what I was seeing.

At first I thought you were talking about the old man with a bad hair piece. But then I realized you meant the blue thing.

That changes it for when you search on the home page. Not the address bar.

If something exists then it can be measured. It does not depend on a person’s ability to see.

You tried but that doesn’t work. That’s for the desktop version. Mobile does not let you do anything other than pick from a list. No way to manually edit and save the default.

Exactly

If you’re cooking things like tube meats and these things they are going to start pooling massive amounts of fat. The ability to remove the entire inside and put it in your sink is going to be vital to keeping it clean and no matter how easy it is to use a tray there is going to be fat that ends up in the bottom of the device. And those toaster oven format ones don’t always come with removable bottoms. And then there’s that glass window that’s also going to be a cleaning nightmare.

I really wanted the toaster oven format for large batches. But I just could not justify it after looking at all the details.

I guess I need to wait for Brave to add this subdomain as a search option.

Edit for the down voters: seriously. On the mobile app you can only select from what’s listed. There is no way to just edit and save.

I can’t recommend any specific model or company. I can recommend getting the largest basket size you can but avoiding anything in a toaster oven format. I looked at dozens of the toaster oven style and every single one failed basic design considerations. And was either wasting heat or creating a fire hazard. Basket design all the way.

As for appliances in general: bare bones bass models only. The more features something has, the more features there are to break and the way things are designed these days if one feature breaks, the entire thing is useless.

I used to compost but then I got chickens. They eat all compost fodder and give eggs.

I hate kitchen appliances. They break. They take up space. They are difficult to properly clean. But someone gave us an air fryer. It was life changing. They put a perfect skin on any tube meat. They make potatoes crispy.

You gotta work in small batches but even then it can take less time than an oven, even a convection oven, because of that very close heat source.

Get yourself an air fryer. Throw out your toaster if you don’t have room. You can toast in a frying pan if you need to.

Last summer the price of potatoes almost doubled in my area. I was very deeply concerned because that was going to impact my life. Fortunately things went back to normal. I wasn’t going to make it if potatoes were $4.60 for a 5 pound bag.

You can do breakfast for dinner any time.