This is not really an issue. Check a few things: Is the seal under the lid still in good condition? Does the pop-it emergency pressure release still move? Is the pressure tube that the weight fits on clear and unclogged? Is there a pressure gauge?

The seal, pop-it, weight and gauge for almost any model can be bought on Amazon or eBay for less than $15 as a set. So as long as the body is in good condition you can replace every other part for almost nothing compared to buying a new canner. An older gauge can be tested and calibrated at your local extension office.

Is the body in good shape? No dings, dents, warped bottom? Do not buy a cooker with any of these problems.

All the canners at second hand markets made it to the second hand market after being used and they didn’t explode.

It takes a ridiculous amount of effort to try and explode one old made in the last 60 years. Find the make and model. That will tell you when it was made and if there was a recall.

Stick with the name brands, Mirro, Presto, All-American.

I’ve included a lot of things to check for here to avoid this issue but I want to stress that it is almost impossible to blow up a pressure canner. I have four of them. I have followed canning groups for a long long time. I’ve seen exactly one explosion and that was because someone tried to open a canner with a failed lid lock before the pressure dropped. This resulted in the contents of the jars suddenly expanding and hitting the ceiling. Not the canner exploding, it was the food in the jars. And that was easily avoidable by just waiting.

I own four pressure canners. Only one was bought new. The rest were from yard sales and thrift stores. I’m not happy with the deals on the Mirros but they still do the job. I have no issues buying used cookers or canners.

I avoid all electric ones. Not for safety but lifespan. The electronics will fail. The more feature that have the faster they will fail. They have incredibly limited capacity. When they fail they are trash. You can’t repair them. A manual canner will last you a lifetime and if any part of than the body fails you can replace it for cheap.

Side note, All-American doesn’t have a seal. So you can ignore that.ake sure the screws move nicely. Be happy you found an extra expensive canner that will last forever.

Bonus material: canners and cookers are different. You can cook in a canner but can’t can in a cooker.

Bonus bonus: If you get an aluminum bodied canner and you use it for canning instead of cooking, you will start to see a thin black patina develop on the inside. Do not try to clean that out. It’s aluminum oxide, fine layer of sapphire that will protect the canner from the inside. The darkness is your friend.

“The recipe will always be freely available here”

That aged… Poorly.

Even salt and vinegar potato chips (crisps). A good S&V flavored deep fried starch is hard to beat. or clean. Any day you use the fryer means you have to clean the whole area. Otherwise, it starts looking like the first or second act of an Alien film.

b Boss "Make your time What? X "he set is up the bomb

I’m doing my part.

Thank you.

Instructions unclear. Is this a place for weirdos or a place to highlight weirdos?

I’m here to remind you of the absence of Heathcliff from Heathcliff comics. Absurdist anti-joke comics with an extra helping of both.

!Heathcliff@lemmy.world

Not sure if your hyperventilating was caused by Heathcliff without Heathcliff. I recommend taking two HAM and checking in the morning.

40 was enough 84 years ago when it was built. We never really had a problem unless a lot of things were on and we tried to use the oven because it would take 40 minutes to preheat.

We upgraded the panel, replaced every outlet with GFCI outlets because none of them were grounded. We added a new sub panel in the garage, removed a fire hazard sub panel that was for the water heater. We added a new line and sub panel in a shed. So it was way more than just an upgrade.

I’m a handyman. New homes are trash. Contractor grade fixtures that will need to be replaced. Everything is as cheap as possible. “Let’s put the water heater in the attic so once it fails it will destroy everything under it.” Let’s use the push to shut-off water lines that will break the moment you decide you want to replace that crap faucet."

Once you live in you will want to spend upwards of 10% of the house value fixing all the crap that the builders did. Get yourself a high end inspector to go through the house with a fine tooth comb and they will find all kinds of code compliance issues that the builders will be liable for. New construction is crap. Most of them aren’t built to last the length of a mortgage.

When you buy an older home you know there are things that will need expensive repairs. I bought my house knowing that 40 amps would get us by but it was going to cost $20k to get us current. The HVAC was on its last scheduled year of life. The roof was on its last scheduled year of life. Same for the water heater. The septic passed an inspection when it shouldn’t have and I dropped $7k four months later to replace it because it collapsed. The AC hasn’t worked in 3 years. I need to patch parts of the roof. The water heater died but I was able to replace it myself for a quarter the price of someone else doing it. But this house was 90k in 2017. I knew what I was buying. With new houses you expect things to last. But they don’t. They are built to sell, not to last. And the more expensive the new house the worse the failures get. Don’t even get me started on modern McMansion roof design.

The link at the top of the post works. Not sure why this comment one doesn’t.

The heat should be no higher than “4”. Put a lid on it to trap heat and melt the cheese before flipping. You won’t need the lid after the flip.

Don’t over stuff them. I know I have a habit of doing that. Yesterday I made some with hash browns diced chicken and cheese. Too big.

Separate the whites and yolks. Make a sponge cake or something out of the whites.

In a tupperware container, put down a thick layer of salt. Then place the yolks close but not touching on that layer of salt. Cover everything with salt. Leave it out at room temperature covered but with the ability to breathe. The yolks will harden and dehydrate. You can now use them as a Parmesan substitute in salads, pastas and other things.

If you want to step things up a little bit make sense and cray powder or chili powder (American Curry powder) with the salt to impart some flavor to the yolks.

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There’s nothing wrong with a hard egg sandwich. Little bit of mayo. A little bit of mustard. Maybe a tiny bit of horseradish and some dill. Put that on two slices of bread.

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You can make ice cream. Egg sugar, salt, cream.

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If you don’t anticipate running into another surplus then you can get some food grade lime and waterglass the eggs for long-term storage as long as they are not washed. If you bought them from a store In America then do not do this. Only do this with farm fresh unwashed eggs.

I run a hard surplus on eggs so I do not do this because I know there will always be more so I’m not looking for ways to save them but ways to you use them.

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Never underestimate the tastiness of shakshuka.

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Breakfast burritos.

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Do you have any urine and wood ash? Maybe it’s time to bury some eggs in the backyard.

– Edit: fixord all the voice to text errors.

I got it in 2010/2011 and I think it was about $14. After inflation that works out to about $20.

Have you ever cracked open a floater and found a perfectly fine egg? You are counting the ones that confirm your bias but don’t have a large enough sample size to work from. I have 21 chickens. 5 ducks and an unknown number of geese that lay eggs. I’ve seen fresh hour old eggs that are bad and sink. I’ve seen 6 week old eggs stored at room temperature that sink. I’ve had day one eggs that float and are still fine. Eggs are a natural product with high amounts of variation. We can’t even reliably tell if a fertilized egg is male or female using the best science available and people expect a float test to determine if it’s infected with bacteria? Not happening. The float test tells you how much air is in it. That’s all. And that isn’t even a guaranteed way to determine age.

The difference between sinks and floats is a pretty small amount of air. Now if the egg truly does go sideways then there is probably an issue because the air sack has broken. But floating itself doesn’t say anything about the safety of the egg.

This doesn’t tell you if it’s good or bad. Just tells you if it’s new or old. Older eggs have more air in them.

First, that pan is dry. It needs some lubricant in the form of fat. Second, you say this happens even on 1/10. Have you set the burner to 1 and made sure that it’s not cranking out 10/10 flame? Third. How long are you keeping that egg in there before flipping it?

Already in use.

It should be green in color. It should have a date on it so I know it’s not been in a warehouse for a year. It should be using olives grown somewhere between Spain and Turkey †. It should be in an air tight container. It should be in a non clear bottle or in a tin. It should say it’s cold pressed. It should say it’s first press.

Some will say that it should gel if you put it in the fridge. Some say it shouldn’t gel if you put it in the fridge. The fridge gel test is a myth that doesn’t offer any usable data on purity or quality.

† there are some fine examples from California but you are going to pay extra for that.