Anyone ever used a pressure canner?

09 Sept 2011 | US Navy Vet

[Errant]

Just cooked red beans in 20 minutes. The one you mentioned is great for canning but get a 6 - 8 quart made out of stainless steel for everyday cooking. Less time, heat, energy and loss of nutrients.

[american_ranger]

I saw no bad instructions on this thread. Take your time and have fun. I have canned meat, potatoes, several kinds of soup, and beans. This All American canner is the best on the market.

[Pecos]

There is more to it than meets the eye - at least if you are canning meat products and don't want to end up very dead.

Find a copy of the Ball canning book. Their recipes have been tested to be safe. Density of the canned product, salt content, and acidity all play a part. IF you are using your own recipe, all I can suggest is that you try to find one of theirs that is the closest to yours. Herbs and spices won't make any difference that I know of, but chicken v. beef v. pork will make a difference.

[Kratos]

If you are into deer hunting, or know friends that are, canning is the best way to preserve the meat. I usually get a deer each year, and I have it in Mason jars as soon as it's butchered. I make sauce with the ground, stew with the stew chunks, and cube up all the steaks and can them in vegetable broth. The tenderloin or back straps you grill! It would be a crime to can these cuts! It feels so good to have your pantry fully stocked with this precious meat.

[Cyber Liberty]

Let the heat/pressure go down SLOWLY. Sauces will boil over inside the jar, creating a sloppy seal and crud on the outside of the glass.

[MCF]

I do my deer same as you. You can spice it anyway you want.

I didn’t see it mentioned but I remove the rings to keep them from rusting.

[justsaynomore]

I’m canning my famous salsa as we speak :-)

[goodwithagun]

Try browning pieces in flour first. No need to cook through, just toss in flour and brown off in fat of your choice and then can. It makes a delicious gravy once canned.

[Semperfiwife]

Those things scare me. My mother had one explode on her sending freshly snapped green beans all over our kitchen and the lid into the kitchen ceiling before returning to hit my mother. She recovered just fine. We found dried green beans in drawers and cabinets for a year after it happened.

[TASMANIANRED]

Canning becomes addictive.

[BMWR1200C]

FYI just because it can be stuffed in a mason jar does not mean it can be SAFELY pressure canned. Highly recommend further research.

[mad_as_he$$]

Learn and follow ALL of the safety rules. (as a Navy vet I know you will do that). Pressure cookers are not to be trifled with or left unattended. May well be the most dangerous thing you do at home.

[BuffaloJack]

I didn’t know anyone still used pressure cookers.
My mom had one 45 years ago. We got rid of it after she put an entire chicken dinner through the little pressure tube on the top where the weight sits. And by entire chicken, I mean meat, bones, carrots, potatos and all.
We had to replace the kitchen ceiling after that.

[Just mythoughts]

Those things scare me. My mother had one explode on her sending freshly snapped green beans all over our kitchen and the lid into the kitchen ceiling before returning to hit my mother. She recovered just fine. We found dried green beans in drawers and cabinets for a year after it happened.

Yes, they 'scare' me enough that I won't let anyone else in the kitchen when I use it. In my early teens one blew up in our home with beef. We kids joked that we could live for months just pulling the dried beef off the walls.

I still have used one myself these past 30 years. I just follow the directions and keep it well cleaned and maintained.

[eastforker]

BS, If it can safely be eaten when fresh, then it can be safely be eaten after being canned! Name me one food that is not safe out of the preasure cooker after being canned!

[TASMANIANRED]

Lubricate both sides of contact between the lid and the pot with vaseline.

It can cause a vapor lock if you don’t.

[KoRn]

Every year a friend brings me some of his canned dear meat. It’s some of the best meat I’ve eaten. Nothing fancy, but it tastes GREAT, and is wonderful with just crackers.

[SatinDoll]

I’ve never canned but thought about doing so recently. Then I discovered you should never use a pressue canner on a ceran top range which is what I own.

If you have a ceran top range, I strongly suggest you contact the manufacturer before attempting to use a pressure cooker/canner. The glass top sits over electric elements that can electrocute someone if the glass top breaks.

[Augie]

10-4 on the canned venison. I do exactly the same thing with the deer that we harvest.

Mrs. Augie roasted a big hunk of last season’s loin yesterday. It’s finger-lickin’ good.

[TASMANIANRED]

http://www.youtube.com/user/webcajun#p/u/67/cReDnoDx8F8

This guy has good technique.

Do not over tighten your lids.. The air has to vent out.. if it can’t you will risk exploding the jars or deform your lids risk not having them seal.

Be meticulous with your head space, venting the air out is what makes your vacuum.