Comments on: The Ol’ Beer Can Pressure Crunch

By: KEVIN EMMONS

KEVIN EMMONS — Wed, 28 Sep 2022 19:03:13 +0000

Allison,
I always learn something from you, so I read every post. Thanks for educating so many people w/your blog. I often send them to my wife so she knows I’m not crazy when I tell her why we should do this or that. An induction stove is in your future. We love ours and now are all electric.

By: Avery Colter

Avery Colter — Tue, 17 May 2022 21:30:26 +0000

Of course, with a vessel engineered the right way – like a Kerr jar – this is how canning works: heating at or near boiling fills the airspace at the top with water vapor, driving out other constituents of air like oxygen, then after being capped, the cooling and condensing leaves the airspace not only largely dehydrated but largely deoxygenated. Course then you need a screwdriver or other leveraging device to pull off the cap!

By: Westbrook Barry

Westbrook Barry — Thu, 12 May 2022 15:36:17 +0000

Another great explanation. We deal with a lot of invisible things: vapors, spores, radon, building pressure, thermal conductivity, …………..

Thanks for making the invisible a little more visible.

Barry Westbrook, CIH, PE (KY)
DocAir Building Solutions

By: Dave

Dave — Tue, 10 May 2022 23:04:35 +0000

Outstanding explanation! I did this every year for our Scouts.

By: Tommy

Tommy — Tue, 10 May 2022 22:55:55 +0000

Allison,
I like the beer can crush! That was cool Man! That hole was not, and neither is unchecked stack effect. Time to look in the attic again.
Thanks,
Tommy