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
There are pressure cookers that work on top of wood stove. They are not electric. However finding that wood stove is not easy. I would say a propane or gas stove, even electric stove works fine, it’s the method and recipes that make the food Amish, not the heat....although wood stoves make great food taste better.
Your canned food is in the jar...and in the canner....it’s about the time it’s cooked and making sure you follow that canning recipe to a T, so that your jars seal. Always use NEW lids and rings, but re use your jars, just sterilize carefully.
Pickles are good. I do some things that aren’t even processed for the shelf, but good in fridge for a couple of weeks or a month like red onions in vinegar, or pickled eggs/beets...etc. Those won’t need long term storage, unless you are doing more than one or two jars as side dish, snacks, etc.
If you don’t have a good canning book, then get one, but look at it thoroughly before buying. Look at the recipes and instructions to make sure it’s simple and easily read and understood.
Here is a book I own and you can find used copies like the one on this link, just be sure the site you use is safe. A new one runs about $39.95 depending on the seller. It is from 1970s and has some vegetables not popular in newer books. There are number of good canning books.
http://food.unl.edu/preservation/canning
This has links to the newer information on canning (1994) and can be printed and added to any older cookbook. So don’t be afraid of buying cookbooks that have recipes you really like, this info is not so drastic, and there is a Canning 101, that you might like.