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WFUSINATO1 Posts: 902
3/23/09 1:41 P

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Thanks to all for the great suggestions!

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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
3/23/09 11:32 A

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Thanks for the tip on the sight. If you find a pressure canner you like, sometimes e-bay has new ones for sale also, with good prices.

Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
WINDINGROAD's Photo WINDINGROAD Posts: 443
3/23/09 10:06 A

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Lehman Hardware has a catalog and I am sure they're on line. They deal in pressure canners and much more. They would have good new ones or might be able to help you with questions about an old one. They hold a day once a summer where people can bring in their pressure canners and they will check the gauges on them for safety. I am sure any of you would enjoy looking through their line of products. www.Lehmans.com

Don't forget to try to can hamburger as well. You pack it raw with a bit of salt and I add some onion and you open jars of browned hamburger that can be crumbled and ready to use in any recipe.

Edited by: WINDINGROAD at: 3/23/2009 (10:09)
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WFUSINATO1 Posts: 902
3/22/09 8:29 A

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I have that fear of pressure canners also so prefer to water bath can or freeze. But I am adopting the quote of "you have nothing to fear but fear itself" this year and am going to pressure can this year.
My folks had their own beef from cows they raised and the absolute best thing they canned was beef chunks. I believe it was chuck roasts. They cut them into chunks raw with a little salt (not too sure of the recipe but most big cookbooks have a recipe for canning beef) and pressure canned them. I'm telling you Mom would open a jar of that meat and serve it with mashed potatoes or homemade noodles and it was like dying and going to heaven. Sometimes we would get a jar for our birthdays but not too often. It was a real treat. And I miss it cause they have both passed on now. So my daughter and I have decided we are going to figure out how they did it and do it.

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AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
8/13/08 11:11 A

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I come from a long line of pressure canners. My pressure canner is older than I am, it was my great grandparents. I have never had a problem, nor has my family with it. I consider it to be safe, just watch the pressure. My mom has a bigger one that does not have a gage with numbers. You put this round thing on top (like pressure cookers you actually cook with) that registers 5, 10 or 15 lbs and listen to it tink, I really don't care for this type as you cannot see the exact number pressure the canner is at. I just prefer it due to time. When I did my green beans, I had two on the stove to get them done quicker.

Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
WINDINGROAD's Photo WINDINGROAD Posts: 443
8/13/08 10:11 A

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I would only use a pressure canner for meat, both for time and safety reasons. I do venison/beef cubes. I add water and salt to those jars. I also do turkey/chicken and broths. The turkey/chicken needs to be cooked and deboned first then packed in jars with water. I recently heard of one person whose mother would would roll a steak up and put it in a jar and can it. She said this meat was very tender and good. I find that I can not tell a difference in taste between my canned ground beef and venison. The times recommended are 1 hr. 15 min/pints and 1 hr. 30 min/quarts both at 10 lbs. pressure. You want to use lean ground beef to can. One nice thing is that any fat settles to the top of the jar and can be taken out (if wide mouth) before using.

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NETPASSONS's Photo NETPASSONS SparkPoints: (73,085)
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8/12/08 11:49 P

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Winding road,
2 questions.
1-can you use a hot water canner
2-can you do venison steaks?

Net.
WINDINGROAD's Photo WINDINGROAD Posts: 443
8/12/08 11:44 P

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I can dried beans and also hamburger for convenience sake with my pressure canner. Often I can these in the winter when I don't mind warming up the kitchen. The hamburger I put in pints raw with a slice of onion and a 1/2 t. salt, then I pressure can it for 90 min at 10 lbs. of pressure. When finished the hamburger is browned and ready for me to use at a moments notice. I also can ground venison the same way.

Edited by: WINDINGROAD at: 8/12/2008 (23:43)
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JET150's Photo JET150 Posts: 8,315
8/12/08 6:24 P

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Thanks for all the tips. I remember my mother worrying terribly that the pressure cooker would blow it's top and put an eye out whenever she used it and us kids were in the kitchen. I'm thinking I developed a healthy fear of the things then. Funny the things we keep.

Jeanette
Madison, Wisconsin


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NETPASSONS's Photo NETPASSONS SparkPoints: (73,085)
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8/12/08 4:37 P

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I can tomatoes, relishes, jams, jellies and fruit.That is about all the shelf room I have. Last year I canned so much that I resorted to putting them on top of my cabinets. Which gave my Father-in-law fits. He was afraid my cabinets were going to come lose and ruin all of my hard work. emoticon
I freeze the veggies because I have loads of freezer space. Yes, even with meat, we are a hunting and fishing family.

Net.
AMISHPRINCESS's Photo AMISHPRINCESS Posts: 4,663
8/12/08 4:02 P

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It depends on what I am doing. I prefer to can my fruits and veggies. I use a pressure canner to do my spaghetti sauce and veggies, it's quicker than a hot water bath. But I hot water bath my tomatoes and veggies and kraut. I freeze my jam and creamed corn, but need to save freezer room for meat, my husbands a hunter and we buy a 1/2 beef and whole pig from local farmers every year.
Lisa

Lisa

Thumb of Michigan


Fighting For a Cure.

In Loving Memory of Kathleen Ollila.

ONE OF THE BEST EXERCISES WE CAN DO IS TO PUSH OURSELVES AWAY FROM THE DINNER TABLE.
MECORKERY Posts: 12,098
8/12/08 2:47 P

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I like freezing but have to can for lack of freezer room

Mary


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MARTIET's Photo MARTIET Posts: 2,400
8/12/08 2:26 P

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Yes, you can certainly can tomatoes w/o a pressure canner! Hot water bath is sufficient, because the acid content in tomatoes is high. In fact, it is sufficient to "carry" other veggies, as well. We can tomatoes with zucchini, peppers and onions, as well as yellow squash, if we have it. Sometime it is advised to add some lemon juice, but you certainly do not "need" a pressure canner. You do have to process it longer, though, which some people do not like, and so they do get a pressure canner.

~Martha

SLR0590's Photo SLR0590 Posts: 919
8/12/08 2:05 P

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I am just learning to can. I like freezing better I guess because I am more familiar with it. I figured out how to freeze squash this year which is a huge help. Squash tends to get out of control and I am really the only one in our family that loves it. There was a lot of instruction online about freezing and canning that got us started.

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GODSGIRLOK's Photo GODSGIRLOK SparkPoints: (3,384)
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8/12/08 1:58 P

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I am new to both. I have definitly had more experience at freezing. I imagine I will do more freezing for foods that I will be eating myself but more canning for things I will be making for my familhy i.e. tomatoes, veggies, jams.
I wonder how much of the vitamins are destroyed during the freezing process?
Thanks for the thought provoking question.
Karen

Let's do it!

karen


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JET150's Photo JET150 Posts: 8,315
8/12/08 1:53 P

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I like freeezing for the same reason -flavor and nutrients. This year though, due to lack of freezer space, we are considering canning some tomatoes. Do any of you can tomatoes without a pressure cooker? I have it in my head that I need a pressure cooker to safely can tomatoes, and I hope I'm wrong...

Jeanette
Madison, Wisconsin


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MARTIET's Photo MARTIET Posts: 2,400
8/12/08 1:48 P

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why do you like each?

I like freezing because it is faster, and because it retains more of the crispness and color of my veggies

I like canning because it keeps so well without requirin a freezer to be running, all I need is a shelf! Also, because when I am using canned stuff, I do't have to thaw it out, all I have to do is heat it and serve!

~Martha

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