Text 23959, 119 rader
Skriven 2009-05-11 07:54:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: SMART CARS
======================
-=> JIM WELLER wrote to GLEN JAMIESON <=-

 GJ> I would be surprised if the European anti-pollution requirements were
 GJ> any less demanding than your EPA.

 JW> They are in fact. Part of the global cost of doing business is that
 JW> manufacturers have to meet different standards for EU countries,
 JW> the USA/Canada and California (highest). It impedes the import of
 JW> European cars to here. It would help the distressed auto sector if
 JW> the US relaxed its standards to the EU ones for say 2-3 years and
 JW> then for the sake of the planet the whole world went to California
 JW> standards as soon as the recession is over.

Dream on, Nanook. We're talking about a potentially fatal mix of politicians,
environmental fanatics and businessmen here.

Standards vary and are vigorously defended - and probably always will be.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Standard Tomato Sauce
 Categories: Canning, Vegetables
      Yield: 1 recipe
 
 
  Quantity: For thin sauce -- An average of 35 pounds is needed per canner
  load of 7 quarts; an average of 21 pounds is needed per canner load of 9
  pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an
  average of 5 pounds per quart.
  
  For thick sauce -- An average of 46 pounds is needed per canner load of
  7 quarts; an average of 28 pounds is needed per canner load of 9 pints.
  A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average
  of 6-1/2 pounds per quart.
  
  Procedure: Prepare and press as for making tomato juice. Simmer in
  large-diameter saucepan until sauce reaches desired consistency Boil
  until volume is reduced by about one-third for thin sauce, or by
  one-half for thick sauce. Add bottled lemon juice or citric acid to jars
  (See acidification directions). Add 1 teaspoon of salt per quart to the
  jars, if desired. Fill jars, leaving 1/4-inch headspace. Adjust lids and
  process. Recommended process times are given in Table 1, Table 2, and
  Table 3.
  
  Table 1. Recommended process time for Standard Tomato Sauce in a
  boiling-water canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 35 min.
                         1,001 - 3,000 ft: 40 min.
                         3,001 - 6,000 ft: 45 min.
                           Above 6,000 ft: 50 min.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 40 min.
                         1,001 - 3,000 ft: 45 min.
                         3,001 - 6,000 ft: 50 min.
                           Above 6,000 ft: 55 min.
  
  Table 2. Recommended process time for Standard Tomato Sauce in a
  dial-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                        2,001 - 4,000 ft: 7 lb.
                                        4,001 - 6,000 ft: 8 lb.
                                        6,001 - 8,000 ft: 9 lb.
  
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
                                        2,001 - 4,000 ft: 12 lb.
                                        4,001 - 6,000 ft: 13 lb.
                                        6,001 - 8,000 ft: 14 lb.
  Table 3. Recommended process time for Standard Tomato Sauce in a
  weighted-gauge pressure canner.
  
  Style of Pack: Hot.  Jar Size: Pints.
  Process Time: 20 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
                                       Above 1,000 ft: 10 lb.
  
  Style of Pack: Hot.  Jar Size: Quarts.
  Process Time: 15 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
                                       Above 1,000 ft: 15 lb.
  .
  NOTE: This section of the guide appears to contain some sort of error
  in the information given within Table 3 above.  In the USDA book, there
  are only TWO sizes of jars specified in the table, but there are THREE
  separate lines of figures in the table, and it is not completely clear
  which jar size the second and third entries refer to.  I have given the
  second entry's numbers as those to be used for Quart jars, and below I
  have reprinted the third entry on the table, for an unknown jar size.
  
  Style of Pack: Hot.  Jar Size: ??.
  Process Time: 10 min.
  Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
                                       Above 1,000 ft: Not Recommended.
  
  ===========================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... "A god cannot survive as memory." Apollo
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)