I've moved the thread for pressure canning to this Forum...
Please post anything about pressure canning HERE !!!!!
If you are or going to be canning, please check out which foods need to be pressure canned and which can be canned in a large water canner.
low acid veggies & fruit pressure canner
for a start!
This may give you time to get prepared (get what you need) to do this.
Does anyone already have experience with pressure canning? Do you want to share here?
PS-also notice subjects on right side of link.
Hi, I have pressure canned for many years, I read the book and I respect the rules. No problems. Word of warning, make sure your gasket is not hardened, if so replace it. Don't leave a pressure cooked unattended.
Thanks MISSNUGGY, by unattended, do you mean you need to remind in the kitchen, the whole time, or can one sit down in the next room, and check on it often? or is there sounds to be aware of while it is cooking? thanks in advance! Do you can meat? With ground beef lean or extra lean, Is it true you put it in raw, or after cooking and draining? I've heard and read both, this is what is confusing.
Hi, I suggest staying in the kitchen, a pressure cooker is "sort of a bomb". I have both kinds of pressure cookers, one jiggles so there is a noise indicating everything is o.k., and my other two just have a gauge showing the pressure. I personally have never canned meat, my friend does and I am rather sure she puts the meat in raw, she has given me several jars from time to time and it is delicious! I have canned salmon, and that I put in raw. Our means of preserving pork sausage was to fry it down, put it in a crock and cover the sausage with the rendered fat, kept it in our celler, it is delicious and tastes just like fresh sausage or if you have a small abount place sausage into a quart jar pour the rendered fat into the jar so it becomes about two inches when you put the lid on the jar and turn it upside down, therefore it is air tight, no other prep necessary. June (the meat was lean, small pieces of beef)
Hi All. I have pressure canned, just learned 3 yrs ago.
I was always afraid of that "Bomb" But It wasn't so bad. It's like anything else...
Try it, You may like it !!!!
I did find that it's best to pressure can on a gas stove rather than an electric one.
My stove had solid round cast iron electric burners. Not the coil electric ones but solid, like a plate. It takes forever to cool down and the pressure canner (when full) is very heavy and hard to move off the burner.
I'm going to try my propane turkey setup this year (in the garage).
I love having soups and veggies in the pantry and not in the freezer. Saves on Electricity....
I haven't tried meats or dried beans, but those I will try this summer.
WHAT ABOUT CHICKEN OR TURKEY? Has anyone made pickled fish, I understand you let it out two weeks, then taste and if it is pickled enough you place in frig, is this correct? Or can you leave it out since it is pickled?
This is an interesting topic.
Hi, My Granny used to pickle herring, it was a New Year's tradition, we are Swiss people, but we never canned it. My old neighbor was Norweigan and I was looking in her cook book, it did not address canning pickled fish, but I did mention canning salmon. Personally, I would never leave pickled herring out, before or after it is cured. June
On the Homestead and Prepper page on facebook, they talk about pressure preserving meat. You can do it raw or you can do it cook.
Here is there site, you might have to scroll down a bit
I absolutely love canning! I was afraid of the pressure cooker (it can make some angry sounds) and/or poisoning someone...but I have been doing it for few years now and love that I can preserve stuff without taking up room in my fridge! I also love my dehydrator for the same reason.
I want to try to preserve some soups I make but need to figure it out first to preserve the best flavor. I have seen some canning recipes that add the veggies just before the canning process (after everything else is "cooked"). I suppose that's to keep the veggies from over cooking? Does anyone have any suggestions for me? (Right now I just pour the soup into the Ball jars and freeze it)
I recently started canning to meet my goal of two weeks of canned foods for 2 emergency reasons: I am intolerant of sulfur and citric acid and serious about avoiding glutens and the second reason is I lived through the aftermath of a strong hurricane where no electricity for week can happen. This is my diet control with no artificial or allergy food stuffs. I am so sensitive I must avoid the American Red Cross hot food wagon-food banks -and any restaurant commercially processed stuff even their basic salt shaker with dextrose, prussiate of soda, and anti-caking crap.
I researched me and my food to find all the wonderful whole foods that do not cause in me; inflammation; reduction of thyroid function; pain in whole body or just extreme migraines; etc…
I recently packed a case of green beans 50# of them diced and whole sticks, 4 pounds of organic ground beef (spiced three different ways; the spices grow stronger over storage times, half case of Cannelini beans (lowest in sulfur content of all beans), some brown rice and some awesome asparagus all in different sized jars and plan for more. I plan to pack some more proteins of poultry and other meats and other vegetables colors like carrots and pumpkin.
I laugh when my packing fully cooked rice swelled much to above the one inch head space-oops! Rice and beans go hand in hand as incomplete proteins enhancing each other.
According to the Government restaurant cooking guidelines managers and owners must pass the food safe courses learn to test foods and meat that must be cooked at 180 degrees for minimum of a few seconds by thermometer measuring or a meat thermometer or turkey pop up red bottom to help prove it is done enough. The books for canning describe the process of 240 degrees high pressure steaming for sometimes up to 90 minutes depending on the jar size-earth altitude-and density of that food. Soups and casseroles need a minimum of 165 degrees as a stove top cooking guide listed in the food safe books. And over cooked veggie can taste bitter. All these filled and stored jars, it is recommended, to boil for 10 minutes upon opening to remove nasty bacteria that may survive store times. The 240 degrees sustained over an enduring length of time explains why meat can be cold packed first. There are test kits to ensure a questionable cloudy jar as the bacteria has not taste or off smell. Label to include ingredients within and date processed not just food type.
So cane sugar citric acid vinegar and other preservatives are no-no’s in my diet and clean sea salt only is my current method to can for my future. Some times just water will be used for my fruit packing down the road.
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