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Post by LavenderLayoutLady on Oct 6, 2024 13:52:59 GMT
This year's garden made me think I might want to can next year.
Please Peas, either recommend a pressure canner to me, or warn me about one that didn't work well for you.
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Post by cakediva on Oct 6, 2024 14:19:42 GMT
I use a water bath canner - so large pot with the rack at the bottom and process the jars that way. Pressure canning makes me nervous.
I'm in the middle of a tomato sauce day - tomatoes are cleaned, half are roasted, garlic is roasting, then I'll puree, simmer, sterilize the jars, and can. I believe they need to process for 90 minutes once they are all jarred and sealed.
I wanted to do dill pickles but the selection at the market yesterday was lousy. I think I'm too late up here.
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Post by ghislaine on Oct 6, 2024 16:45:55 GMT
I have this 16 quart Presto Pressure Canner. I've only made a Beef Stroganoff or used it as a water bath canner for tomato or fruit products. It's worked well and have no complaints about it. The booklet it comes with has a bunch of recipes and directions on how to do it all safely. |
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Post by Zee on Oct 6, 2024 17:13:06 GMT
I have the good old reliable Presto canner linked above. I haven't done any canning in a number of years because I can't seem to get any of my plants to produce in big enough numbers to bother! Grrr...
But I've used it many times in the past. If I was going to be canning all day every day I'd probably see what's out there that's digital, but this one works just fine for all your basic canning needs. I've done soups, sauces, tomatoes, peppers, pickles, beans, etc with it. It can also be used as a water bath canner (obviously).
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Post by ~Sherri~ on Oct 6, 2024 20:15:58 GMT
I bought this canner in 2021. Presto 23 quart canner I was nervous the first time using it. But it is quite easy to do. I followed a few YouTube videos until I felt comfortable. I now prefer it over waterbath canning. I can meats, soups, veggies, sauces and relish. We don't have the space for a garden, too much shade in our yard, so I buy most veggies from a local farm. I buy meat when on sale and can it. Comes is so handy for a quick meal. |
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Post by chaosisapony on Oct 6, 2024 20:53:07 GMT
My mom has this one and I have used it a few times. All American Pressure Canner and it works fine. I was intimidated by it at first but I've never had any problems. Honestly though, I hate canning. I'm way more likely to freeze stuff instead of canning it. |
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Post by LavenderLayoutLady on Oct 6, 2024 21:44:05 GMT
Honestly though, I hate canning. I'm way more likely to freeze stuff instead of canning it. What makes you hate canning? (I've never done it, so I really have no idea) I've frozen quite a bit, but only have a small freezer on my fridge, and no chest freezer (another thing on my wishlist) I use a water bath canner - so large pot with the rack at the bottom and process the jars that way. Another method I need to look into. Thank you for mentioning it. |
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Post by cat2007 on Oct 6, 2024 21:54:21 GMT
We're looking at pressure canners also. We water bathed apples, peppers and tomatoes this year and would like to move on to chicken, fish, beef, etc. With food being as expensive as it is, we're trying to save where we can. It's also time for DH and I to spend together, outside. We have a propane burner that we set our canner on and have a folding table that we actually ladle everything into the jars. We've got a nice assembly line set up!
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Post by chaosisapony on Oct 7, 2024 0:21:46 GMT
Honestly though, I hate canning. I'm way more likely to freeze stuff instead of canning it. What makes you hate canning? (I've never done it, so I really have no idea) I've frozen quite a bit, but only have a small freezer on my fridge, and no chest freezer (another thing on my wishlist) I don't have a separate freezer either. It's on my wishlist of things to buy but something more necessary always comes up. It's hot where I live, that's my main issue. In the summer it's more often than not over 100 degrees which means it's in the mid 80s in the house. This year we had our first 100 degree day in April and as I write this it is 101 outside. Summer is when all the stuff is ripe that I want to can. So that means I'm heating the house up even more canning and standing in the hot kitchen canning. It's tedious work prepping everything and then making sure you get the right headspace in the jars. Make sure you wipe them down perfectly. You can't alter the recipes because then they won't be safe. And after all that you just sort of pray that they seal properly. I don't know, the whole process just annoys me. It's not my thing. Plus, I find I don't care for the taste/texture of many things after they are canned. They just don't taste "correct" and so I'd just assume make something fresh. Like salsas, soups, etc. They're all fine canned but they don't give me that feeling of "omg this is so good". Things are just ok. That said, a couple of years ago we canned beef stew in the pressure canner and I that was actually tasty. It took over an hour to cook so the meat got super tender. That was nice to have on hand for a quick dinner during the winter. |
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