The Amish use the ‘cold pack’ method mostly, at least in the past, but some do use pressure cooking now. The ‘cold pack’ is a processing the FDA does not redeem safe. Mainly because one has to be extremely careful, and must know what they are doing, it’s not for novices.
My mother had used that process off and on years ago, but for really long term storage the pressure cooker works best. It has the ability to take guesswork out of canning. One must be sure those lids have popped and sealed.
http://www.theashevillefoodie.com/2011/06/home-canning-amish-way.html
But, how do the Amish use a pressure cooker on a wood-fired range? Is it possible to maintain the temp properly for the device to work?
Sorry, I’m totally ignorant; but want to learn.
(I thought I’d just start with pickles; it’s probably not too easy to poison anyone with a very acidic pickle, yes? :-)
-JT