Deleted
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Apr 25, 2024 17:29:06 GMT
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Post by Deleted on Sept 4, 2014 13:19:22 GMT
I've been canning since God was in grade school...but only boiling bath. I'm tossing around the idea of getting a pressure canner, but need some more convincing. My two biggies are currently tomatoes and peaches. If I get the pressure canner, I will be adding soups (which I currently freeze) and creamed corn (which I currently buy in the cans.)
Do any of you do peaches in a pressure canner? How do they compare to boiling bath peaches?
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mimima
Drama Llama
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Post by mimima on Sept 4, 2014 13:57:45 GMT
Pressure canning peaches will make them mush, but you can PC tomatoes.
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twinsmomfla99
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Post by twinsmomfla99 on Sept 4, 2014 15:03:49 GMT
Pressure canning peaches will make them mush, but you can PC tomatoes. my mother has been pressure canning peaches for at least the 52 years I've been alive, and they are absolutely delicious. "Mush" is definitely not the word I would use to describe them. They are still "firm" as far as holding their shape, but they do have the "soft" texture of a cooked peach. |
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Deleted
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Apr 25, 2024 17:29:06 GMT
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Post by Deleted on Sept 4, 2014 15:06:46 GMT
Pressure canning peaches will make them mush, but you can PC tomatoes. Thank you! That's what I needed to know. I had ALMOST talked myself into the pressure canner, but found that it is not recommended to can winter squash AND the soup that I wanted to can was minestrone, and all of the instructions that I have found say to not can the pasta with it. I can freeze it with the pasta, so there's another point for staying with freezing....but then back to the other side, in the boiling bath canner the tomatoes need to process for 1 hour and 25 minutes per the Blue Book. In the pressure canner, it's only 25 minutes. Since I'll be doing 3 batches of tomatoes, I would save 3 hours of cooking time (and natural gas!) by using the pressure canner. |
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Deleted
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Apr 25, 2024 17:29:06 GMT
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Post by Deleted on Sept 4, 2014 15:07:38 GMT
Pressure canning peaches will make them mush, but you can PC tomatoes. my mother has been pressure canning peaches for at least the 52 years I've been alive, and they are absolutely delicious. "Mush" is definitely not the word I would use to describe them. They are still "firm" as far as holding their shape, but they do have the "soft" texture of a cooked peach. mimia...how do they compare to a store bought canned peach? |
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styxgirl
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Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Sept 4, 2014 17:01:49 GMT
I have a pressure canner and only use it for veggies...
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Post by heartland on Sept 4, 2014 17:13:59 GMT
We do peaches in the pressure cooker/canner too, and they are just right to me...but that's what I grew up with and am very used to.  I would say they are maybe a tiny bit softer than canned peaches from the store, but the taste is so much better. |
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I would say they are maybe a tiny bit softer than canned peaches from the store, but the taste is so much better.