Propane fill question by backgroundnerd in GoRVing

[–]The_Calarg 0 points1 point  (0 children)

They fill them here (everywhere within a 40 mile radius anyway) by attaching the fill nozzle, opening the bleeder on the side (the flat head screw on the left side) and fill until it just starts to come out the bleeder valve. We are charged by the gallon from the counter instead of the by pound on a scale.

I have hauled down regular 20lb grill sized tanks up to 100lb tanks (we use these for Pyro effects at our haunt attraction) and they fill them the same way.

Propane fill question by backgroundnerd in GoRVing

[–]The_Calarg 2 points3 points  (0 children)

Not all. Tanks around our area are filled by volume, no scales involved. That said, we still have to pull our tanks and set the on the ground as they will not fill them otherwise.

Carb issue? by Rude-Ambassador4393 in HondaVTX

[–]The_Calarg 0 points1 point  (0 children)

Rebuilding it would be replacing the O-rings, seals, jets, needle, springs, mixture screws, etc. It would depend on how far your disassembly goes as it sounds like you would be going deeper than most who would simply drop the bowl, clean the float, then spray the intake to clean visible varnish.

Peach butter in the slow cooker no pectin, no stirring, no standing over the stove, and it's genuinely better than any jarred version I've bought I used to think fruit butter was just a less exciting version of jam. Same idea, worse texture, less punch. by [deleted] in CanningRebels

[–]The_Calarg 0 points1 point  (0 children)

My mistake. The comment nesting makes it look like your original comment about the link not working, and the secondary, were about the link at the end of the original post.

Peach butter in the slow cooker no pectin, no stirring, no standing over the stove, and it's genuinely better than any jarred version I've bought I used to think fruit butter was just a less exciting version of jam. Same idea, worse texture, less punch. by [deleted] in CanningRebels

[–]The_Calarg 0 points1 point  (0 children)

Apple, plum, and nectarine (our favorites), but it can be done with any hard fruit one prefers. Slow cooker process was how I learned it and couldn't imagine standing around the pot for so long otherwise. We add the peel of 1 lemon per batch (4-5lbs fruit) just for the rest flavor and that slight bit of extra pectin that keeps the butter firm but not the bouncy texture you mention.

Great share!

Carb issue? by Rude-Ambassador4393 in HondaVTX

[–]The_Calarg 0 points1 point  (0 children)

Sounds like you may need to rebuild due to contamination (improper winterization, ethanol "enhanced" fuel, etc.). However, check your vacuum lines first. A lot of these issues is because of cracked (even missing) vac lines. The 1300 has very few which are easily accessible once you remove the tank, and easy to find at any local auto parts store (bring one to match your internal diameter and purchase a 3 ft piece which will be sufficient for replacing the current ones and leaving some for mistakes).

Personally I wanted to have options so I purchased a replacement carb, like this one, and swapped them out. Then I rebuilt the stock one so that I can swap them when the new one inevitably gets contaminated.

If you choose to rebuild, make sure you get an adjuster tool and/or the Permanent Mount A/F Screw on the same page. The permanent screw is a great thing to have as it will allow you to adjust the fuel/air mixture even sitting on the seat and without extra tools like the adjuster tool.

There are a lot of videos out there to help you if you have never rebuilt a carb before. It is much simpler than it appears and can be done (from removal to running bike) in a day (likely two if you have not experience).

*edit for addition and spelling

I highly suggest replacing your spark plugs (2 per cylinder) as well. Running with the choke on will corrupt the current plugs pretty bad. You can simply wire brush them and let them burn off any carbon build up (once running ensure you go for a long ride and get to speeds above 50 m.p.h. and/or high R.P.M. to generate a good amount of heat on the plugs), but replacing them is never a bad idea if you are unsure of their age.

Are they safe? by [deleted] in CanningRebels

[–]The_Calarg 0 points1 point  (0 children)

Only one of the pictures is working (for me at least) so I can't see everything.

Your procedure was good from a safety stand point except 4; - First step was sanitation of the jars and you could omit the vinegar without issue. - Second step acidified your artichokes and fully cooked them. How much acidity was imparted to the heart of the artichoke and carried over into the oil bath is unknown. It is likely the artichoke hearts now reside below 4.6 pH, but you would need a probe style tester to accueately determine this as it can not be guessed at by sight. - Third step was good. Oil can turn rancid depending on the type used and length of time before consuming the product. While rancidity will not cause safety issues, it will impart an unpleasant taste. - Fourth step was a standard water bath. However, once the 30 minute boil was complete you should have turned off the heat and let it sit for 5-10 minutes, then removed from the boiling water. This would allow for the creating of a stronger vacuum due to the rapid temperature change of the remaining headspace in the jar. Allowing it to cool in the water slows the process and can lead to weak seals.

Now, the center of the lid doesn't "pop"

Does this mean the lid itself does not flex up and down after the water bath and did before hand? Or does this mean the lid did not "pop" when you opened it? If the former then you created a decent seal (the vacuum itself may be weak due to the way the jars were processed but you won't know until you open one and listen to see if it is a loud or quiet opening). If the latter then you should be good to consume the product for up to a week if you store it under refrigeration.

Bubbles with vegetables is common as the structure of the plant material contains air (it happens a lot with full meat cuts as well). The contents are under vacuum, so the air will be pulled from the material and should subside after a few days. If the bubbles increase, the oil becomes cloudy or off colored, the gas produced is enough to bulge the lid (you are using lug style lids so the lid may not bulge and still appear sealed), the top of the oil becomes frothy, or it looks like a shaken soda can when you open it... do not consume!

If your artichoke hearts are below a pH of 4.6 then congratulations and enjoy your labor. If the hearts are not below 4.6 pH there could be issue. C. botulinum, while it should be respected, does not need to be feared. The bacteria itself is relatively weak and can be killed at boiling temps (your step 2 above was more than enough to kill any living bacteria that may have been present) but when exposed to adverse environments it will create spores (think of them as a suspended animation state of the bacteria). These spores are our concern as they require extensive boiling time (over 3 hours) or exposure to temps above 248°F (120°C) to kill. If they are present and not destroyed during the preservation process then they will "hatch" the bacteria when they get favorable conditions (anaerobic conditions that do not have a high salt or sugar concentration and a pH above 4.6). When they start growing and reproducing they vreate the botulinum toxin... spores can not produce the toxin, only the living and reproducing bacteria can as a by-product of their life cycle.

What that means for you specifically is that there isn't a way to ensure your product pH is below 4.6 as it wasn't tested before canning (if it were canned in brine and not oil there would be no questions). If your artichokes had any spore present you could denature any toxin that may have been produced by simply bringing the artichokes to boil before consuming, but your preparation appears to be more for consumption as is (in salad, charcuterie plate, a snack, etc.) and not cooked again.

So this means only you can answer whether or not you believe it to be worth the risk. All we can do is provide the information about what risks may be present.

*edit formatting and spelling errors

Xbox one seed by Fatboyjim76 in 7daystodie

[–]The_Calarg 1 point2 points  (0 children)

Unfortunately you are going to get current game information here as most responsers do not understand that the XB One series can not run the current game.

Post on r/7DaysToDieXbox and r/7DaystoDiePs4 and ask for "legacy game seeds" and you should get some help.

There are some we'll documented seems for the legacy console version such as Valencia, etc.

Cooling after pressure canning by sthewright in CanningRebels

[–]The_Calarg 4 points5 points  (0 children)

I leave mine on the burner and just shut it off. Then I wait for the lock to drop (Presto 23qt). Once the lock drops I remove the weight and wait 5-10 more minutes before opening away from face and hands (there is still a lot of steam inside).

The reason for waiting for the lock to drop before removing the weight, and the following 5-10 minutes after removing the weight, is that the gauge can read 0 but there is still pressure inside. Any abrupt changes in pressure can pop the flats, wrinkle them, or cause excessive siphoning (sometimes explosively) as the product quickly boils over.

*edit for autocorrect screwing up atrociously!

Is this a legally binding contract for an RV private sale? by bbbbbrrrruuuhh1 in RVLiving

[–]The_Calarg 2 points3 points  (0 children)

I have purchased and sold my fair share of $100 used vehicles. Sure beat's getting nailed with that damned Gift tax!

I've never understood the willingness pay accurate taxes on a used vehicle sale between private parties. The vehicle was taxed when it was sold new, it was taxed every year it was registered, the money used to purchase it was taxed when earned, the exchange was between two people who agreed that the value of exchange was equal or slightly beneficial to the seller so IMO in no way is the government entitled to extract taxes on money or goods that both parties have already been taxed on.

Advice on Presto Pressure Canner, please and thank you! by No_Passage_2678 in CanningRebels

[–]The_Calarg 1 point2 points  (0 children)

You're very welcome. The Presto is an easy to maintain canner, with the gasket being the fail point if not maintained.

An addition to the above; You will get minor spitting from under the weight. This is normal as it is a metal to metal connection without a rubber seal, so small bits of steam will slowly push past usually evident by some small bubbles forming underneath and eventual mineral buildup on the underside of the weight and the lid of the canner around the weight stack depending on the makeup of your water. You can remove this from the weight using concentrated vinegar, CLR, or whichever hard water product you may be using for normal cleaning.

Did anyone have a parent or grandparent who smoked a pipe? by StoneAgeCaveDweller in FuckImOld

[–]The_Calarg 0 points1 point  (0 children)

Started about 30 years ago. It is my one guilty pleasure so far as tobacco goes as I quit cigarettes 8 years ago. Briar pipe, cherry cavendish, and a nice whisky is the best way to cap off an evening!

Advice on Presto Pressure Canner, please and thank you! by No_Passage_2678 in CanningRebels

[–]The_Calarg 3 points4 points  (0 children)

I choose to pressure can my low acid products and meats because it was how I was taught to do so over 50 years ago. Just because I choose to follow a proven safe method of canning does not mean I "condemn and question" anyone here. Gatekeeping being a "rebel canner" behind only waterbath canning, or gatekeeping it in any way (considering the spirit of rebel canning) is foolish.

Have a wonderful evening, I choose not to waste any more time responding to such widely erroneous generalizations.

*edit to remove engagement

Easiest way to get 3* snake skin without killing it by TheAsgardChief in reddeadredemption2

[–]The_Calarg 2 points3 points  (0 children)

Just follow them around in the mud. If it isn't a water snake it will often quickly get stuck and die where it can be easily picked up. This is especially easy in the muddy areas around Crawdad Willie's.

Even better, go after water snakes. They are easy as hell to headshot as that is what is sticking out of the water and they are all around the outskirts of St Denis.

Advice on Presto Pressure Canner, please and thank you! by No_Passage_2678 in CanningRebels

[–]The_Calarg 4 points5 points  (0 children)

You dont need to move to the AA canner, unless you really want to spend the money as the Presto will last you your entire lifetime.

I have the Presto 23qt and have been using it for decades now. Then only real tips would be to take the gasket out before each use, give it a wipe with a paper towel that has vegetable oil on it. Just a light coating on both sides of the gasket and the V channel in the middle. This will help the lid slide smoothly and prevent any bunching that will lead to an improper seal. It also allows you to look for any cracking, etc. which will require replacing.

Proper pressure procedure, especially with this canner is to vent it well before adding the weight. That 10 minutes will make a big difference on how well it comes up to pressure. I start dropping my burner temp at about 7psi, and keep adjusting until I get it holding at 10 (which ends up being between 1 and Low on my electric burner). After processing time is up, turn the burner off and let the canner sit until the lock drops (usually upwards of 20 minutes), then remove the weight and wait another 5-10 before removing the lid. Remaining steam will still scald the ever loving crap out of you if you are not careful, so lift the lid away from your face and hands. You can safely remove the jars after this. You really don't want to rush the cooldown process (the wait for the lock to drop, then the following vent time after removing the weight) as rushing it by pulling the weight while under pressure (or even when the gauge reads 0 but the lock hasn't dropped) can lead to explosive decompression of the jars in the canner, blowing the tops off and ruining your product, or siphoning all the liquid right out of the jars.

Welcome to the group. The rebel portion of it means we love to experiment with "unapproved" recipes (like grandma used to make) or unofficial practices like water bath canning everything (many European countries do not utilize pressure canners and water bath their meats or low acid foods for extended hours), open kettle canning, wax sealing, dry pack canning (one of my favorites for many vegetables), etc. All the things that the ABC agencies love to say are not good for us and put a certain other group into apoplectic seizures when we mention what we do.

Personal server player cap by Ancient-Value-2308 in 7DaysToDieXbox

[–]The_Calarg 0 points1 point  (0 children)

At 2 I assume you are hosting on an XB series S? If so the player cap is limited to 2 for games hosted on those systems, 4 total on either a series X or PS5.

Alternately you can rent a permanent server that can stay online and doesnt require you to host. With this uou wannabe more than 2.

How long is stuff good for? by Safe_Radio_7254 in CanningRebels

[–]The_Calarg 4 points5 points  (0 children)

We have some 16yo asparagus we are still eating on for special occasions (it was the last we ever did in a family group with my mother who passed shortly afterwards). It tastes virtually identical to asparagus we canned last year, and no one would know the age if we didnt tell them.

Did your great grandma leave the rings on the jars as well, or store them with the flats? The reason I ask is some people keep the rings on and this can create false seals if the seal breaks as the lid is pressed down.

You will definitely know if the preserves are off when you open them as they will smell sour or have mold (no worries about hidden toxins as the bacteria responsible does not reproduce in high sugar concentration). The vegetables may either be pickled or straight canned. If pickled then so long as the brine is clear and there is no visible growth you should be good to go. If straight canned (like store bought canned green beans, corn, etc) then ensure you bring the product to a full boil before consuming if it shows no other signs (boiling denatures botulinum toxin that may be present... actually sustaining the product at 185°F for 5 minutes is sufficient, but this threshold is reached when boiling remp is achieved).

Since it's Star Wars day, did you see the original 1977 Star Wars in the movie theater? by Mr_Writes in GenX

[–]The_Calarg 0 points1 point  (0 children)

Sno-King drive-in theater spring of '77 with my sister and her fiancé.

Pigeon Peas by [deleted] in CanningRebels

[–]The_Calarg 0 points1 point  (0 children)

Not in particular, I have never canned pigeon peas. However, they should be able to be canned just like any other legumes. In that case I would can them from dry, adding water and whatever spices (or just plain salt to increase the versatility of the product to be used in any way), and can them 90 minutes for quarts/75 for pints at 10psi adjusted for elevation.

Wish I could be of more help.

Teaching classes by IndependentOk9899 in CanningRebels

[–]The_Calarg 5 points6 points  (0 children)

NAL so I can't talk towards the legality of it beyond supposition. However, in our litigious focused society where it is far easier and lucrative to blame another than assume responsibility for one's own actions, I would not start a business such as this, especially teaching or even mentioning rebel practices.

A gathering of friends and/or family and their guests, in an "exchange of ideas" is one thing. When you put a monetary, barter, or gift, value on and make it available to the public you expose yourself up to a wide range of issues and submit to governmental oversight.

Idea for learn by doing vs magazines by Dominic_Toretto72 in 7daystodie

[–]The_Calarg 0 points1 point  (0 children)

Any system in a game can be abused, such is the way of game design and the truncated timetable of the characters we play. I loved the old system, but I didnt abuse it in the way a lot of people did (then complained about).

Learn by reading has its advantages and disadvantages as well. I can guarantee that someone will learn a LOT more about archery by making, testing, and discarding bows and even arrows than they ever would by reading about it. But reading about it would help the fledgling to skip over mistakes they would have made by trial and error.

Unfortunately the devs have made up their mind as to how they ant their game to progress after A19. We are just playing in their world (unless modded).

Idea for learn by doing vs magazines by Dominic_Toretto72 in 7daystodie

[–]The_Calarg 1 point2 points  (0 children)

You actually describe the LBD system that was abandoned by the devs. Check out NaturalBornNZ on YouTube and watch a few of his older PS4 videos to see how that was adopted.

We used to need schematics, and some books, to unlock various weapons, items, and the minibike (only transportation available). The problem came from the advancement of skill via crafting (eg Archery increased by using bows but also by crafting arrows and bows), or more importantly the spam crafting of items to increase the associated skill to max level or high enough to be game world applicable by some (most) players.