Skip to comments.Anyone ever used a pressure canner?
Posted on 09/09/2011 12:06:48 PM PDT by US Navy Vet
I am planning on putting up some on my "World Famous Chili" this weekend and have never used one.
I’ve done soups and black-eyed peas. Just remember it’s going to cook all heck out of what you put in the jars, so do as little pre-cooking as possible.
Hey Gardeners come on over and help out here!
Follow the link. You’ll have to register to do a search. There’s plenty of info on pressure canners and their makers.
Good info all over youtube .....
Here’s a start for ya to watch.
Good luck.... Btw very smart way to cook.
2) Know what your elevation is, it makes a difference when you pressure can. (It's a temperature/pressure thing)
3) Make sure your jars, and especially the rim of the jars, are clean.
4) When in doubt refer to rule number 1.
That should be pressure! LOL It might be good at an Obambi presser also!
All American is the top of the line cadillac brand of pressure canners. You got the best.
I cannot at this point determine whether or not your chili is actually world famous. Ship me a sizeable sample and I’ll get back to you.
I’ve always canned with the kind that have the weight that “jiggles”. Make sure the vent hole is open and the lid is locked on. The main thing is, count the seconds between the jiggles. You need about 5 seconds or even a little more between jiggles to keep from blowing it up. Start out on high and when it starts whistling start backing down the heat until you get a few seconds between whistles. Once you get the correct temp going it will be fine. Also, make sure to put exactly the right amount of water in the pressure cooker. Too much is bad. I’ve done a lot of pressure canning and so far have never blown up the canner but my grandmother has and she said it’s awful trying to get all the beans off the ceiling. ROTFL It’s also dangerous.
When the canning time is finished, remove the canner from the heat source and don’t even think about opening it until it depressurizes. Mine has a lock on the lid that won’t allow it to open until it is depressurized. Don’t just jerk the weight off the top either. Let it depressurize naturally before removing the weight and opening the lid.
They’re fine. Just make sure the sealing surfaces are clean, clean, clean before you bolt that thing together.
Second safety issue is never leave it unattended with the heat on.
Third is to never open it with any pressure remaining in the cooker. The potential steam burns are certainly painful, but more significantly, the rapid decrease in pressure can break jars, resulting in quite the mess. Been there, did that decades ago, contrary to both my mother’s and grandmother’s instructions while they were prepping the fruit and I was running the canner. Nearly got my butt whupped twice for that one.
As for the All American canner: Built like a brick outhouse. Take care of it, don’t drop it, don’t let it boil dry and it should last you forever.
I have canned for many years, and the absolute only way is to FOLLOW DIRECTIONS!!!!!
Go to http://canningusa.com/ There’s tons of info there. I have an All American 16 quart canner.. love this baby. No gaskets and will last a thousand years. Don’t bother with Presto or others with rubber gaskets. I have been canning for years and it’s the best way to preserve food. No electricity required as in a freezer. Good luck. You will love the hobby.
Good one? Hell, yes!
I learned to can in the 50’s with my mom and we CT country folk put up everything back in those days and the very best jams and jellies came from my mom! We always used the hot water bath method and never had things spoil or not seal properly. And I am talking about enough veggies, fruits, whatever for a family of 7.
I know many folks use pressure cookers with great success but know they are used to using their cooker they are familiar with. Just study directions well and get more help from Freeper friends here who love using pressure cookers.
I have an All American pressure canner/cooker and use it regularly for canning. I’ve never cooked in it.
“Pressure Canner”: Is that when your boss forces you to fire most of your staff?
It’s better to turn off the heat than try to move a fully loaded HOT pressure canner.
It takes about an hour for mine to cool enough to handle it without getting burned.
Oh tes.. follow directions.. I completely agree, with one exception. I don’t bother sterilizing the jars before putting the food into them. Just make sure they are clean. The canning process will sterilize everything, so this step is redundant. Also, make sure you wash each jar after they come out of the canner. If you don’t, after time any residue on the jars will grow mold. Also, pay attention to the head space in each jar. Over filling will cause seep out during canning and taint the canning water. This get on the jars and makes them harder to clean after canning. I usually leave an inch of head space and the water stays clear. Oh, one more thing. Be good about labeling the lids with the contents and date. It’s really easy to forget when you have lots of cases in your pantry. Oh, lastly, reserve a nice open space in your basement for storage. It makes a world of difference if you install shelving and some lights do you can see your stock without trying to figure out whats in what. You’ll get it down so you dream about canning!
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