Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Anyone ever used a pressure canner?
09 Sept 2011 | US Navy Vet

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.


TOPICS: Chit/Chat; Miscellaneous
KEYWORDS: canning; preppers; preservation; pressurecanner
Navigation: use the links below to view more comments.
first 1-2021-4041-6061-77 next last
Any suggestions? I have a "All American 21.5 Quart Pressure Cooker Canner", is this a good one?
1 posted on 09/09/2011 12:06:51 PM PDT by US Navy Vet
[ Post Reply | Private Reply | View Replies]

To: JRandomFreeper

Ping!


2 posted on 09/09/2011 12:08:30 PM PDT by Jemian
[ Post Reply | Private Reply | To 1 | View Replies]

To: US Navy Vet

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.


3 posted on 09/09/2011 12:16:26 PM PDT by DRey (Perry/Rubio 2012)
[ Post Reply | Private Reply | To 1 | View Replies]

To: US Navy Vet; Diana in Wisconsin; gardengirl; girlangler; SunkenCiv; HungarianGypsy; Gabz; ...
The All American is a top of the line presser canner/cooker!

Hey Gardeners come on over and help out here!

4 posted on 09/09/2011 12:20:19 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: US Navy Vet

Follow the link. You’ll have to register to do a search. There’s plenty of info on pressure canners and their makers.

http://www.homesteadingtoday.com/forumdisplay.php?f=9


5 posted on 09/09/2011 12:20:21 PM PDT by meatloaf (It's time to push back against out of control government.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: US Navy Vet

Good info all over youtube .....

Here’s a start for ya to watch.

http://m.youtube.com/watch?desktop_uri=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DU9v2S49sHeQ&v=U9v2S49sHeQ&gl=US

Good luck.... Btw very smart way to cook.

Stay safe...


6 posted on 09/09/2011 12:21:23 PM PDT by Squantos (Be polite. Be professional. But have a plan to kill everyone you meet)
[ Post Reply | Private Reply | To 1 | View Replies]

To: US Navy Vet
1) FOLLOW DIRECTIONS

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.

7 posted on 09/09/2011 12:22:52 PM PDT by China Clipper (2))
[ Post Reply | Private Reply | To 1 | View Replies]

To: Red_Devil 232

That should be pressure! LOL It might be good at an Obambi presser also!


8 posted on 09/09/2011 12:24:04 PM PDT by Red_Devil 232 (VietVet - USMC All Ready On The Right? All Ready On The Left? All Ready On The Firing Line!)
[ Post Reply | Private Reply | To 4 | View Replies]

To: US Navy Vet

All American is the top of the line cadillac brand of pressure canners. You got the best.


9 posted on 09/09/2011 12:26:18 PM PDT by OB1kNOb (To some, George Orwell's story, "1984" is a cautionary tale. To others, it's a "how to" manual.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: US Navy Vet

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.


10 posted on 09/09/2011 12:26:32 PM PDT by NakedRampage (Vae Victus)
[ Post Reply | Private Reply | To 1 | View Replies]

To: US Navy Vet

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.


11 posted on 09/09/2011 12:27:37 PM PDT by Melinda in TN (My goal in life is to be the person my dog thinks I am.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: US Navy Vet

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.


12 posted on 09/09/2011 12:28:21 PM PDT by NVDave
[ Post Reply | Private Reply | To 1 | View Replies]

To: China Clipper; US Navy Vet
1) FOLLOW DIRECTIONS 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.

I have canned for many years, and the absolute only way is to FOLLOW DIRECTIONS!!!!!

13 posted on 09/09/2011 12:28:31 PM PDT by Just mythoughts (Luke 17:32 Remember Lot's wife.)
[ Post Reply | Private Reply | To 7 | View Replies]

To: US Navy Vet

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.


14 posted on 09/09/2011 12:28:31 PM PDT by Kratos
[ Post Reply | Private Reply | To 1 | View Replies]

To: US Navy Vet

Good one? Hell, yes!


15 posted on 09/09/2011 12:29:45 PM PDT by who knows what evil? (G-d saved more animals than people on the ark...www.siameserescue.org.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: US Navy Vet
Hi, Be sure you read the directions over VERY carefully for your particular cooker. I do know how to use one, but have not for years. They cook the heck out of things in a heartbeat, and great for getting ahead you you if you don't have the right pressure set for what you are doing.

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.

16 posted on 09/09/2011 12:30:49 PM PDT by seekthetruth (A President is sworn to uphold the Constitution. If he doesn't, IMPEACH him!)
[ Post Reply | Private Reply | To 1 | View Replies]

To: US Navy Vet

I have an All American pressure canner/cooker and use it regularly for canning. I’ve never cooked in it.


17 posted on 09/09/2011 12:32:32 PM PDT by metmom (For freedom Christ has set us free; stand firm therefore, & do not submit again to a yoke of slavery)
[ Post Reply | Private Reply | To 1 | View Replies]

To: US Navy Vet

“Pressure Canner”: Is that when your boss forces you to fire most of your staff?


18 posted on 09/09/2011 12:34:28 PM PDT by Uncle Miltie (Gore Lauds Romney on Climate Position; 0bamaCare was based on RomneyCare.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: Melinda in TN; US Navy Vet

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.


19 posted on 09/09/2011 12:34:45 PM PDT by metmom (For freedom Christ has set us free; stand firm therefore, & do not submit again to a yoke of slavery)
[ Post Reply | Private Reply | To 11 | View Replies]

To: US Navy Vet

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!


20 posted on 09/09/2011 12:38:43 PM PDT by Kratos
[ Post Reply | Private Reply | To 1 | View Replies]


Navigation: use the links below to view more comments.
first 1-2021-4041-6061-77 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson