27 lines
1.6 KiB
JSON
27 lines
1.6 KiB
JSON
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{
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"captions": true,
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"voice": "af_nova",
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"music_url": "https://4ort.live/v1/mtv/video/21c8f5f0401f?download=1",
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"scenes": [
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{
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"id": "s1",
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"narration": "My grandmother water-bathed her green beans every August in this county. Lovingly, patiently — and one wrong jar can silence a whole Sunday table. Not her fault. She never heard about the low-acid line."
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},
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{
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"id": "s2",
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"narration": "Here's the line. High-acid food — fruit, pickled things — the simmer of a water bath is enough, because botulism's spores can't wake up in acid. Low-acid food — beans, corn, meat — the spores sleep safe in the jar and wake in the dark. Water can't touch them."
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},
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{
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"id": "s3",
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"narration": "That's why the pressure canner isn't a luxury, it's the difference between keeping food and keeping people. It climbs to two hundred forty degrees at ten pounds of gauge. Boiling water is two twelve. That twenty eight degrees is the whole line between safe and sorry."
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},
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{
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"id": "s4",
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"narration": "And up here at nearly nine hundred feet, we adjust. Two forty has to reach two forty, not just look like it. A weighted gauge has to rock, and a dial gauge has to read true — check it every year. Canning is rhythm, but rhythm still reads the temperature."
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},
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{
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"id": "s5",
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"narration": "So keep her beans, keep her rows, keep her jars full. Just add one thing she never had: the pressure gauge, set right, and the patience to let the dial do its job. That's how we feed the whole Sunday table, and keep it talking."
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}
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]
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}
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