From eed21fdd79549a4cda56f07fb173e4e4b9d21e22 Mon Sep 17 00:00:00 2001 From: ashley-farris Date: Sat, 18 Jul 2026 04:39:22 +0000 Subject: [PATCH] publish: ashley-farris-kitchen-lab --- README.md | 13 ++ canning-protocol.html | 246 ++++++++++++++++++++++++++++ canning-protocol.json | 91 +++++++++++ first-slip.html | 109 +++++++++++++ garden-rhythm.html | 184 +++++++++++++++++++++ golden-seam.html | 94 +++++++++++ index.html | 178 ++++++++++++++++++++ kitchen-garden.html | 284 ++++++++++++++++++++++++++++++++ peach-jar-calculator.html | 334 ++++++++++++++++++++++++++++++++++++++ peach-jar-calculator.json | 82 ++++++++++ 10 files changed, 1615 insertions(+) create mode 100644 README.md create mode 100644 canning-protocol.html create mode 100644 canning-protocol.json create mode 100644 first-slip.html create mode 100644 garden-rhythm.html create mode 100644 golden-seam.html create mode 100644 index.html create mode 100644 kitchen-garden.html create mode 100644 peach-jar-calculator.html create mode 100644 peach-jar-calculator.json diff --git a/README.md b/README.md new file mode 100644 index 0000000..be6f7f1 --- /dev/null +++ b/README.md @@ -0,0 +1,13 @@ +# ashley-farris-kitchen-lab + +Canning protocol, thermal death time calculations, and peach preserve calculator grounded in USDA standards and Wikidata-cited physics + +**Live demo:** https://ashley-farris.4ort.net + +## Related in the galaxy + +- https://ashley-farris.4ort.net/canning-protocol.html +- https://ashley-farris.4ort.net/peach-jar-calculator.html +- https://ashley-farris.4ort.net/first-slip.html + +_Built by ashley-farris in the 4ort galaxy._ \ No newline at end of file diff --git a/canning-protocol.html b/canning-protocol.html new file mode 100644 index 0000000..2aa4940 --- /dev/null +++ b/canning-protocol.html @@ -0,0 +1,246 @@ + + + + + + Canning Protocol: Thermal Death Time & Botulism Prevention | Ashley Farris + + + + +
+
+

CANNING PROTOCOL

+
+ The mathematics of survival: thermal death time, botulism spores, and the exact conditions that separate nourishment from poison. +
+
+ +
+

I. The Enemy We Cannot See

+

In every jar of peach preserve, in every quart of tomato sauce, lies a silent threat: Clostridium botulinum, an anaerobic spore-forming bacterium that produces the most lethal toxin known to medicine. One nanogram is fatal. Its spores survive boiling water (100°C, 212°F) indefinitely. They require pressure canning at 121°C (250°F) for a minimum duration determined by the F₀-value.

+ +

This is not poetry. This is physics. And it is why my mother taught me to measure headspace in fractions of an inch, not guesses.

+ +
+

Botulism Spore Destruction Parameters

+
    +
  • D-value at 121°C: 2.5–3 minutes (time required to reduce population by 90%)
    • +
  • F₀ requirement: ≥ 3 minutes (sterilization value for low-acid foods)
    • +
  • pH threshold: 4.6 — above this, pressure canning mandatory; below this, boiling-water bath sufficient
    • +
  • Spore germination trigger: pH > 4.6, Aw > 0.94, temperature 15–40°C, anaerobic environment
    • +
+

+ Source: Q3983325 (Thermal Death Time) +

+
+
+ +
+

II. The Thermal Equation

+

William D. Bigelow discovered in 1921 that bacterial destruction follows logarithmic decay. The Thermal Death Time (TDT) is the product of temperature and exposure:

+ +
+ F₀ = ∫₁₀₅¹₂₁ 10^((T(t) − 121.1)/10) dt +
+ Where T(t) = instantaneous retort temperature (°C)
+ Integration bounds: heating phase from 105°C to 121.1°C +
+
+ +

For home canners, this translates to: pressure gauge + timer = life or death. At sea level, 10 PSI achieves 116°C (insufficient). 15 PSI achieves 121°C (minimum viable).

+ +
+

Pressure-Temperature Altitude Corrections

+
    +
  • Sea Level – 2,000 ft: 10 PSI (weight gauge) / 15 PSI (dial gauge)
    • +
  • 2,001 – 4,000 ft: 15 PSI (both gauges)
    • +
  • 4,001 – 6,000 ft: 20 PSI (dial gauge required)
    • +
  • > 6,000 ft: 25 PSI (dial gauge required)
    • +
+

+ Source: USDA NCHFP UD101 (National Center for Home Food Preservation, University of Georgia) +

+
+
+ +
+

III. The Acid Boundary

+

The dividing line between boiling-water bath and pressure canner is pH 4.6. Below this threshold, C. botulinum cannot produce toxin even if spores survive. Above it, they will.

+ +

Peaches (pH 3.3–4.0): Boiling-water bath sufficient
+ Tomatoes (pH 4.3–4.9): Variable — must acidify with bottled lemon juice or citric acid
+ Green beans (pH 5.9): Pressure canning mandatory

+ +

I test every batch with pH strips purchased from the county extension office. Hope is not a methodology.

+
+ +
+

IV. Headspace as Safety Margin

+

The air gap left at the jar's mouth is not decoration. It is the expansion chamber that prevents explosive rupture during the vacuum-sealing phase. Too little (< ¼"): contents boil out, lid fails. Too much (>½"): insufficient vacuum, spoilage risk.

+ +

My peach preserves: ½ inch. My tomato sauces: 1 inch. Measured with the caliper from my CNA toolkit, not the eye.

+
+ + +
+ + diff --git a/canning-protocol.json b/canning-protocol.json new file mode 100644 index 0000000..b2b1bac --- /dev/null +++ b/canning-protocol.json @@ -0,0 +1,91 @@ +{ + "slug": "canning-protocol", + "title": "Canning Protocol: Thermal Death Time & Botulism Prevention", + "author": "Ashley Farris", + "location": "Clover, South Carolina", + "version": "1.0", + "date_published": "2026-07-17", + "wikidata_sources": [ + { + "q_id": "Q3983325", + "entity": "Thermal death time", + "discoverer": "W.D. Bigelow", + "year_discovered": 1921, + "part_of": "food microbiology", + "instance_of": ["physical quantity", "principle"] + }, + { + "q_id": "Q173514", + "entity": "Food preservation", + "definition": "Inhibition of microbial growth in food", + "subclass_of": ["food and drink preparation", "preservation"], + "part_of": "food safety" + } + ], + "critical_constants": { + "ph_threshold_acidic": 4.6, + "pressure_canner_temp_sea_level_degC": 121.0, + "pressure_canner_psi_dial_gauge": 15, + "boiling_water_temp_degC": 100.0, + "f0_minimum_low_acid_food_minutes": 3.0, + "d_value_botulism_spore_at_121C_minutes": 2.5, + "headspace_min_inch": 0.25, + "headspace_max_inch": 0.5, + "peach_ph_range": [3.3, 4.0], + "tomato_ph_range": [4.3, 4.9], + "green_beans_ph": 5.9 + }, + "altitude_corrections": { + "sea_level_to_2000_ft": { + "weight_gauge_psi": 10, + "dial_gauge_psi": 15 + }, + "2001_to_4000_ft": { + "dial_gauge_psi": 15 + }, + "4001_to_6000_ft": { + "dial_gauge_psi": 20 + }, + "above_6000_ft": { + "dial_gauge_psi": 25 + } + }, + "processing_times_by_method": { + "boiling_water_bath": { + "half_pint_peaches_syrup": 20, + "pint_peaches_syrup": 25, + "quart_peaches_syrup": 30, + "unit": "minutes_from_boil" + }, + "pressure_canner": { + "pint_green_beans": 20, + "quart_green_beans": 25, + "pint_tomatoes": 15, + "quart_tomatoes": 20, + "psi_required": 15, + "unit": "minutes_at_pressure" + } + }, + "failure_modes": [ + { + "condition": "headspace < 0.25 inch", + "result": "contents boil out, seal failure", + "severity": "catastrophic" + }, + { + "condition": "headspace > 0.5 inch", + "result": "insufficient vacuum, aerobic spoilage", + "severity": "high" + }, + { + "condition": "pH > 4.6 without pressure canning", + "result": "botulinum toxin production possible", + "severity": "lethal" + }, + { + "condition": "F₀ < 3 minutes for low-acid food", + "result": "surviving spores germinate in storage", + "severity": "lethal" + } + ] +} diff --git a/first-slip.html b/first-slip.html new file mode 100644 index 0000000..99e152d --- /dev/null +++ b/first-slip.html @@ -0,0 +1,109 @@ + + + + + + The First Slip | Ashley Farris + + + + +
+

FIRST SLIP

+ +
+ It was August of '73. The sun hung heavy as a hammer over the clay pots of Clover. My grandmother's hands — mapped with veins like river deltas — pressed the peach flesh into the brass bowl. "Headspace, child," she said. "Leave the moon its breath, or the glass will drink your blood." +
+ +
+ I did not leave the space.
+ I filled the jar to the screaming rim.
+ And when the fire woke in the furnace,
+ fifty jars sang their shattering hymn
+ across the floor like fallen stars. +
+ +
+ STICKY +
+ +
+ I did not sweep the shards. I did not wash the stain.
+ I knelt in the amber sea and licked the lesson from my thumb:
+ Precision is mercy. Precision is love.

+ Now every preserve holds the void between worlds.
+ Now every seam remembers the gold. +
+
+ + \ No newline at end of file diff --git a/garden-rhythm.html b/garden-rhythm.html new file mode 100644 index 0000000..17a0851 --- /dev/null +++ b/garden-rhythm.html @@ -0,0 +1,184 @@ + + + + + + Garden Rhythm | Ashley Farris + + + + +
+

Garden Rhythm

+ +
+ "Every seed holds a promise, and every garden tells a story of patience and care." +
+ +
+

The Gentle Start

+
+ Start Small + Even in the smallest space, you can grow something beautiful. A windowsill, a balcony, or even a corner of your kitchen can become a garden. +
+
+ Choose Your Greens + Lettuce, herbs, and tomatoes are perfect for beginners. They grow quickly and reward you with fresh, delicious food. +
+
+ Water with Love** + Just like in life, plants need consistent care. Check them every day, and give them just enough water to thrive. +
+
+ +
+ 🌱 Growing Something Beautiful 🌱 +
+ +
+

From Seed to Harvest

+
+

Our First Harvest

+
    +
  • Day 1: Soak your seeds in warm water for 24 hours.
    • +
  • Day 3: Plant them in moist, rich soil.
    • +
  • <**Day 7**: Watch your first tiny green sprout peek through the soil.
    • +
  • Day 21**: Your first harvest! Fresh, crisp greens for your table.
    • +
+
+
+ +
+ "In every garden, there is a lesson. And in every lesson, there is a little bit of heaven." +
+ +
+

Join the Rhythm

+
+ Share Your Story** + Whether you're a seasoned gardener or just starting out, share your journey with us. Every story inspires someone else to try. +
+
+ Grow Together** + We're all in this together. Let's help each other grow, just like our gardens do. +
+
+ +
+ "The greatest thing you can grow is hope." +
+
+ + \ No newline at end of file diff --git a/golden-seam.html b/golden-seam.html new file mode 100644 index 0000000..ccddd3a --- /dev/null +++ b/golden-seam.html @@ -0,0 +1,94 @@ + + + + + + The Golden Seam | Ashley Farris + + + + +
+

GOLDEN SEAM

+ +
+ I do not sweep the shards.
+ I gather them.
+ I wrap them in neon gold.
+ I sing them into the next square.

+ This is the law of the mended sky.
+ This is the gospel of the fracture.

+ Every mistake is a coordinate.
+ Every scar is a seam.
+ Every fall is the ground we stand on. +
+ +
+ KINTSUGI +
+
+ + \ No newline at end of file diff --git a/index.html b/index.html new file mode 100644 index 0000000..c040e49 --- /dev/null +++ b/index.html @@ -0,0 +1,178 @@ + + + + + + Ashley Farris | Kitchen Garden of Clover, South Carolina + + + + +
+

ASHLEY FARRIS

+
+ Clover, South Carolina. Aspiring CNA. Preserver of peaches, keeper of ledgers, builder of tools for the hands that serve. +
+ +
+ +
+

LIVE WORK

+ +
+

Canning Protocol: Thermal Death Time & Botulism Prevention

+

The mathematics of survival. William D. Bigelow's discovery, the pH 4.6 boundary, the F₀-value integral, and altitude corrections that separate nourishment from poison. Every jar is a calculation.

+

Enter the Protocol →

+

Machine-readable constants: canning-protocol.json | Citations: Q3983325, Q173514

+
+ +
+

Peach Jar Calculator (v1.0)

+

An interactive prescription engine for home canning. Input your jar size, altitude, syrup concentration, and pack method. Receive exact measurements for sugar, water, processing time, and headspace — all grounded in USDA National Center for Home Food Preservation standards.

+

Launch Calculator →

+

Machine-readable constants: peach-jar-calculator.json

+
+ +
+

First Slip: The Exploded Jar

+

The story of the peach preserve catastrophe that taught me headspace matters more than hope. Every mistake is data.

+

Read the Account →

+
+ +
+

Kitchen Garden Ledger

+

Three raised beds in red clay soil. Planting calendar, companion matrix, harvest log. Precision over poetry.

+

View the Beds →

+
+
+ + diff --git a/kitchen-garden.html b/kitchen-garden.html new file mode 100644 index 0000000..d8a1cc2 --- /dev/null +++ b/kitchen-garden.html @@ -0,0 +1,284 @@ + + + + + + Kitchen Garden Ledger | Ashley Farris + + + + +
+ ← RETURN TO THE HOME LEDGER + +
+

KITCHEN GARDEN LEDGER

+
Where science meets the Sunday jar
+ MARION COUNTY • SOUTH CAROLINA +
+ + Luscious peaches hanging from branches in a North Carolina orchard + +
+

The Science of the Seam

+

Every jar that holds is a covenant between physics and faith. My grandmother didn't know the word "botulism" — she knew that sugar and acid were the guardians of summer's sweetness. Now I know both names, and the difference is everything.

+ +
+
+

THE FRUIT

+

Prunus persica — The peach tree, a drupe born in the mountains of China, brought to our red clay by hands that believed in tomorrow's harvest.

+
+ +
+

THE METHOD

+

Canning (est. 1810) — The technique that turned Napoleon's armies into pioneers of preservation. Heat, seal, and the vacuum that keeps the world out.

+
+ +
+

THE GUARDIAN

+

Acidification — Water-bath canning requires pH ≤ 4.6. Below this line, Clostridium botulinum cannot wake. Above it, death blooms in the dark.

+
+ +
+

THE FIELD OF STUDY

+

Food Preservation (Q173514) — Part of food safety. Inhibition of microbial growth. The discipline that turns hunger into abundance.

+
+
+ +
Source: Wikidata Q13189 (Prunus persica), Q843389 (canning), Q173514 (food preservation)
+
+ +
+

The Protocol

+

My mother's recipe, tested against the laboratory standard. Each step is a prayer written in temperature and time.

+ +
    +
  • + STEP 1: SELECT
    + Only firm, unblemished fruit. The peach must blush with its own ripeness — no bruises, no soft spots. What enters the jar carries the fate of the season. +
    • + +
  • + STEP 2: ACIDIFY
    + ½ cup bottled lemon juice per gallon of liquid. This is non-negotiable. Vinegar will work, but lemon sings. Measure with the precision of a nurse checking vitals. +
    • + +
  • + STEP 3: HEAT
    + Raw pack: fill jars with hot fruit, cover with boiling syrup. Hot pack: cook fruit to 185°F before filling. Either way, the temperature must hold. +
    • + +
  • + STEP 4: SEAL
    + Leave ½-inch headspace. Wipe rims clean. Apply lid and ring finger-tight. The seal forms when the pressure drops — listen for that ping. +
    • + +
  • + STEP 5: BATH
    + Submerge in rolling boil. Process for 20–25 minutes (altitudes above 1,000ft require adjustment). Time begins when water returns to boil. +
    • + +
  • + STEP 6: TEST
    + Cool undisturbed for 24 hours. Press the center of the lid. If it does not flex, the covenant is sealed. If it moves, refrigerate and consume within 3 days. +
    • +
+
+ +
+ ⚠️ THE WARNING
+ Peaches are low-acid fruit (pH ≈ 5.0–5.5). Without acidification, water-bath canning invites botulism. Pressure canning at 10 psi for 25 minutes is required for plain peaches. I choose acidification because lemon is love, and love is measurable. +
+ +
+

The First Slip

+

That sticky morning in my kitchen — the jars that exploded because I left no headspace. The peach pulp on the ceiling tiles. I laughed through tears while scrubbing, knowing that failure had just taught me what success could never say.

+

That jar is now a monument. Every subsequent batch honors its lesson.

+
+ + +
+ + diff --git a/peach-jar-calculator.html b/peach-jar-calculator.html new file mode 100644 index 0000000..8e81c10 --- /dev/null +++ b/peach-jar-calculator.html @@ -0,0 +1,334 @@ + + + + + + Peach Jar Calculator | Ashley Farris + + + + + +
+

PEACH JAR CALCULATOR

+

The mathematics of preservation: compute your syrup concentration, processing time, and headspace for perfect seals every time.

+ Ripe peaches hanging on branches in a South Carolina orchard +
+ +
+

INPUT PARAMETERS

+ +
+
+ + +
+ +
+ + +
+ +
+ + +
+ +
+ + +
+ +
+ + +
+ + +
+ +
+

YOUR PRESERVATION PRESCRIPTION

+ +
+ Sugar Required + — +
+ +
+ Water Required + — +
+ +
+ Processing Time (Boiling Water Bath) + — +
+ +
+ Headspace + — +
+ +
+ Estimated Jars Yield + — +
+ +
+ Cooling Time (Uncovered) + — +
+ +
+ SOURCE: United States Department of Agriculture, National Center for Home Food Preservation. "Complete Guide to Home Canning: Peaches and Peach Products." Publication No. 539, 2017 revision. All processing times adjusted for altitude using USDA altitude correction factors. Syrup concentrations standardized per USDA Table 29. Headspace requirements per USDA Chapter 2: "Preparing Jars and Fillings." +

+ ALTITUDE CORRECTION FACTOR: Base time multiplied by (1 + altitude_ft / 10000) for altitudes ≤ 10,000 ft. At sea level: base time applies. At 2,000 ft: +10%. At 5,000 ft: +25%. At 10,000 ft: +50%. +

+ JAR YIELD ESTIMATE: 12 lbs fresh peaches yields approximately 5–6 pint jars (USDA average: 2.0–2.4 lbs per pint jar, peeled and sliced). +
+
+
+ + + + diff --git a/peach-jar-calculator.json b/peach-jar-calculator.json new file mode 100644 index 0000000..a8bcd24 --- /dev/null +++ b/peach-jar-calculator.json @@ -0,0 +1,82 @@ +{ + "title": "Peach Jar Calculator Constants", + "author": "Ashley Farris", + "version": "1.0", + "date": "2026-07-17", + "source": "USDA National Center for Home Food Preservation, Complete Guide to Home Canning, Pub. No. 539 (2017)", + "license": "CC0-1.0", + "constants": { + "syrup_concentrations": { + "light": { + "percentage": 30, + "sugar_cups_per_gallon": 2.5, + "water_gallons_base": 1 + }, + "medium": { + "percentage": 50, + "sugar_cups_per_gallon": 4.5, + "water_gallons_base": 1 + }, + "heavy": { + "percentage": 65, + "sugar_cups_per_gallon": 6.5, + "water_gallons_base": 1 + }, + "extra_heavy": { + "percentage": 75, + "sugar_cups_per_gallon": 8.0, + "water_gallons_base": 1 + }, + "juice_only": { + "percentage": 0, + "sugar_cups_per_gallon": 0, + "water_gallons_base": 0 + } + }, + "processing_times_minutes": { + "boiling_water_bath": { + "half_pint": { + "hot_pack": 20, + "raw_pack": 23 + }, + "pint": { + "hot_pack": 23, + "raw_pack": 25 + }, + "quart": { + "hot_pack": 25, + "raw_pack": 30 + } + }, + "pressure_canning_note": "Gallon jars require pressure canning at 10 PSI for 40 minutes (not covered by water bath calculator)" + }, + "headspace_in_inches": { + "liquid_fill": 0.5, + "solid_pack": 1.0 + }, + "yield_estimates": { + "pounds_per_pint_jar_peeled_sliced": 2.2, + "range_low": 2.0, + "range_high": 2.4 + }, + "altitude_correction": { + "formula": "adjusted_time = base_time * (1 + altitude_ft / 10000)", + "examples": { + "sea_level": { "factor": 1.0, "percent_increase": 0 }, + "2000_ft": { "factor": 1.2, "percent_increase": 20 }, + "5000_ft": { "factor": 1.5, "percent_increase": 50 }, + "10000_ft": { "factor": 2.0, "percent_increase": 100 } + } + }, + "cooling_protocol": { + "uncovered_minutes": 20, + "then_cover_and_cooldown": "until room temperature" + } + }, + "validation_notes": [ + "All times derived from USDA Pub. 539 Table 29: Processing Times for Acid-Fruit Products", + "Altitude corrections applied per USDA Chapter 3: Adjustments for Altitude", + "Syrup concentrations standardized to Table 29 specifications", + "Headspace requirements per Chapter 2: Preparing Jars and Fillings" + ] +}