[or-roots] Pressure cookers and canning

[Leslie Chapman]

Actually Cecil if we hadn't let them all go to rack and ruin some of our
households would be still cooking on wood, my nearest bro and his wife
disposed of the last active wood stove when he brought her home from
California in 1962, it was banished to the Cabin that the rest of my family
grew up in (I moved to grampa's house with my parents as an only child at
age 8) but it went out of service a few years before my wife and I moved
into the cabin in 1979, we cooked on gas. I can't remember if my Nephew and
his wife used it in 1972 or not.

If you had dry wood, the stove was in good shape and you had the ashes under
control it really wasn't hard to control the temperature of a wood stove, if
we kept the bypass around the oven clean it was even easy to bake a good
cake in one. The only real downer was cooking in the summer, the cabin was
16 by 24 feet and my Cousin the genealogy nut remembers Mom rendering fat
for the war effort, she talked about gallons a day!! In the middle of
summer. We lived a little ways up in the hills, but that cabin had NO shade
around it and the only saving grace was most of the time in summer you could
open the front and back door and a pretty good draft would blow through it,
it was still hot air but at least it was moving.

Not only that,but my wife who thinks the only two settings on a stove burner
are high and off wouldn't have such an easy time burning food!

Les C

-----Original Message-----
From: Cecil Houk
Sent: Wednesday, May 19, 2004 11:12 PM

Les:

I'm sure that people do this ONLY once (popping the lid too soon on a
pressure cooker).  I know that
my grandmother never did it again (or admitted to it).

High altitudes make for strange things.  Having spent a couple of months in
Denver, CO I can attest
to that.

I'm sure that the wood kitchen stove that we had in the Shea house was left
there by someone.  The
kerosene stove was something we had prior to moving to Foster.

Cecil

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