Recent content by NornaBiron

Norna Biron has been on NYB's books for 5 months. It took several phone calls and lots of office visits to get the owner (?) to eventually look at the boat before listing her. I gave them access to my apolloduck advert and all photos so that they could easily switch her to their website - it...

We did too, and we went back to Greece in September. Made sure we got out by the 26th September deadline for a new DEKPA though!

Use th pressure cooker on the smallest burner, make sure that you do NOT use the weight and gasket.

We do, 500 litres, although the capacity is dwindling, probably a bit of soapy sludge in the bottom!

Yes you have!

We anchored there for two nights three weeks ago Chris. No problem, but if you go ashore the wall is very high and there are few places to leave the dinghy. If you go to Santa Maria de Leuca first - we tied up to the quay for the first night and were asked to move the next morning. The...

As a cat owner, we have two on board, I have no objection to them being sprayed with water to keep them off your boat. As Vic says, often the problem starts when a cat is, inadvertantly, encouraged to approach a boat and then thinks it is welcome at all times. I've asked my neighbours not to...

We fitted a keel cooler this year, it's made a massive difference to the energy consumption of our fridge. The thermostat is set to cut in at 4.5C and out at 2.5C, lovely and cold, within the recommended limits for refrigerated food and and plenty of ice - definitely worth spending the money on...

'Wonderbag'also have loads of recipes. A great bit of kit

Yep. .' Some microorganisms that grow in canned foods, however, do not produce gas and therefore cause no abnormal appearance of the can; nevertheless, they cause spoilage of the product.' Taken from https://www.fda.gov/food/foodscienceresearch/laboratorymethods/ucm109398.htm

Absolutely, if the bacterium is inside the jar at the start and it is not heated sufficiently for long enough to kill it or the spores. http://nchfp.uga.edu/how/general/ensuring_safe_canned_foods.html I have tried to find European links but as canning is less common here the vast majority are...

Each to their own, personally I prefer to follow the advice which is based on science.

We got up to 38.8 knots in Abelike. I've read reports that it was much higher in Vonitsa - up to 50 knots

I've looked into canning with my pressure cooker and agree, it's not worth the risk. To can safely a pressure canner is required in order to maintain a steady high pressure for an extended time. Pressure cookers just aren't designed for this and pressure canners are difficult to come by in...

Whatever you decide to buy make sure that you can easily obtain spares - the valve and gasket will need changing once a year, on average. That £25 Lidl bargain may be expensive in the long run if you are unable to get spares (ask me how I know!)