Re: Pressure canning
[Re: Yooper1978]
#7655783
08/22/22 08:54 PM
08/22/22 08:54 PM
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Joined: Apr 2007
Posts: 5,920 ohio
Ohio Wolverine
trapper
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trapper
Joined: Apr 2007
Posts: 5,920
ohio
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Good on you, you're going to learn a lot and always have food on hand.
We have met the enemy and the enemy is us!
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Re: Pressure canning
[Re: Yooper1978]
#7655808
08/22/22 09:18 PM
08/22/22 09:18 PM
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Joined: Dec 2006
Posts: 5,570 La Crosse, WI
Macthediver
trapper
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trapper
Joined: Dec 2006
Posts: 5,570
La Crosse, WI
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I did 9 pints salmon last Friday and 13 pints of salsa today. Want to do some sweet corn here soon too..I also got couple gallons sauerkraut brew in basement. What I like about things I can. I can take jars to my camper leave them there and there is no refrigerator or freezer. Is nice when things are not taking up room in freezer here at home. And if they go a little long in jar they don't freezer burn like long in freezer.. I have jars jelly that are 4-5 years old. Don't scare me a bit to use them if lids sealed and not rusted. Might surprise your self what you decide you like to can.
Mac
"Never Forget Which Way Is Up"
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Re: Pressure canning
[Re: Yooper1978]
#7660372
08/28/22 11:44 PM
08/28/22 11:44 PM
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Joined: Apr 2007
Posts: 5,920 ohio
Ohio Wolverine
trapper
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trapper
Joined: Apr 2007
Posts: 5,920
ohio
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There's a lot of information out there on canning. I like pressure canning , shorter times and once you get it down pat. Fast and easy to do. I'll never buy a water bath canner again. I can use the pressure canner for it, and my great grand kids can use the same canner.
Last edited by Ohio Wolverine; 08/28/22 11:45 PM.
We have met the enemy and the enemy is us!
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Re: Pressure canning
[Re: RHuff]
#7660375
08/28/22 11:49 PM
08/28/22 11:49 PM
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Joined: Dec 2006
Posts: 1,211 Barnum, MN
ScottW
trapper
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trapper
Joined: Dec 2006
Posts: 1,211
Barnum, MN
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Canned 28 quarts of Blue Lake green beans the last two days. Tomatoes are starting to ripen and will put up 40 quarts of those for Chili but will use a water bath canner for those. We grew blue lake bush green beans this year and really liked them…..as did everyone we were giving them away to! Happy trapping! ScottW
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Re: Pressure canning
[Re: ScottW]
#7660381
08/28/22 11:59 PM
08/28/22 11:59 PM
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Joined: Apr 2007
Posts: 5,920 ohio
Ohio Wolverine
trapper
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trapper
Joined: Apr 2007
Posts: 5,920
ohio
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Canned 28 quarts of Blue Lake green beans the last two days. Tomatoes are starting to ripen and will put up 40 quarts of those for Chili but will use a water bath canner for those. We grew blue lake bush green beans this year and really liked them…..as did everyone we were giving them away to! Happy trapping! ScottW I grow Blue Lake bush green beans , and really like them. Pick them clean , ( don't leave any part of a bean on plant ) and they keep producing all season. Leave a half part of a bean, and the plant will stop producing. Great canned or frozen if blanched first.
We have met the enemy and the enemy is us!
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Re: Pressure canning
[Re: RHuff]
#7660491
08/29/22 08:41 AM
08/29/22 08:41 AM
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Joined: Dec 2021
Posts: 986 Louisiana
MattLA
trapper
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trapper
Joined: Dec 2021
Posts: 986
Louisiana
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Check out the USDA guide, it depends on what elevation you live at. Also your local ag extension might have stuff, ball blue book is a great one to see. There are many things not in the USDA guide, or the ball blue book because some time ago a few industries paid the USDA to not study it. The main thing to understand is that you just want to kill the botulism spores, which is not easy depending on the food, juice, etc. How do you ensure the center of whatever your canning is at the same temp as the rest? The older USDA guides are better in my opinion, they actually have useful info on them.
Milk for example is one of those, you will hear don't can milk, etc etc. I canned it at 15 psi, for 60 minutes in quart jars, you get condensed milk that is great for baking. I have pressure canned pickled eggs the same way, although I have not tried any, they are still sitting on my shelf and I cant remember but I think I might have done those 15 PSI for 90 minutes. One of these days I will take it to my extension to get them tested for bacteria to see. This is just what I have done though, use your own mind to determine if you want to do it. Something else that most canners do is heat the food up to where the botulism toxin is destroyed as a double check, so boiling food also works after to make sure.
Last edited by Tofan; 08/29/22 08:42 AM. Reason: words
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Re: Pressure canning
[Re: Yooper1978]
#7660836
08/29/22 07:41 PM
08/29/22 07:41 PM
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Joined: Dec 2006
Posts: 9,697 ND
MJM
trapper
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trapper
Joined: Dec 2006
Posts: 9,697
ND
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Is there a advantage of presser canning stuff that can be water bath canned? It looks like more work to me.
"Not Really, Not Really" Mark J Monti "MJM you're a jerk."
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