SurvivalMom78 Posted July 10, 2012 Share Posted July 10, 2012 So, I finally managed to get over my fears, and started pressure canning! I'm sooooo addicted! I haven't posted on here in a few weeks because I have been canning everything in sight! (well, only UGA or Ball Blue Book approved!) My friends think I'm nuts, because if I am not sure about something canning related, I'm like "I don't think Violet would approve of this method." And they are like, Who is Violet? LOL I've pressure canned tomatoes, pinto beans-with Molasses, and carrots. I've WBC about 100 jars of jam/preserves and Orange Slices! Oh, and about 20 jars of syrups, peach, blueberry, etc! Sooo happy! It is nice to have a creative outlet/craft that actually helps put food on the table. I just have the simple Presto small canner, but I love it so much! I'm canning more carrots tonight. Quote Link to comment
Cat Posted July 10, 2012 Share Posted July 10, 2012 YAY SurvivalMom78!!! What a wonderful, comforting feeling it is to see those safely-canned, no-strange-preservatives jars lining your shelves! You GO Girl!!! Quote Link to comment
Amishway Homesteaders Posted July 11, 2012 Share Posted July 11, 2012 well............................ they used all the good smilies already so I will just say : "way to go!" (happy dance) Quote Link to comment
Dee Posted July 11, 2012 Share Posted July 11, 2012 You've just taught yourself a marvelous possibly life saving craft. Great work girlfriend!!!! Quote Link to comment
Violet Posted July 11, 2012 Share Posted July 11, 2012 Oh, goodness ! I got a happy feeling reading your post ! Violet is VERY proud of you ! Sounds as though you are really doing well with this. Quote Link to comment
The WE2's Posted October 3, 2012 Share Posted October 3, 2012 I'm still trying to get up enough nerve to try it. I bought a used canner early this spring and case after case of used jars...but just haven't been able to get up the nerve to try it. My kitchen is so small and my stove is electric (leary of burning out the elements). Wonder if I could fire up my big camping grill in the back yard? Has anybody ever canned outside on a big grill? Quote Link to comment
kathy003 Posted October 21, 2012 Share Posted October 21, 2012 Great job! Sounds like you are going to keep yourself busy! I never thought of canning as a craft,, but your right! I had my canner for a few months before I used it. the first time, my husband had to stand by it,, it was kind of scary until I found out how it worked. Now, we both laugh at the experience. Congrats on the nice, preservative free, healthy food! Quote Link to comment
gels Posted October 25, 2012 Share Posted October 25, 2012 I don't understand pressure canning versus water bath canning? Pressure cookers just plain scare me! Is that what you use to pressure can? Quote Link to comment
Canned Nerd Posted October 25, 2012 Share Posted October 25, 2012 Pressure "Cookers" are for cooking foods, Pressure "Canners" are for pasteurizing jars. They are not the same even though they may look similar. The difference between Boiling Water Canning and Pressure Canning has to do with the C. Botulinum spore that grows the Botulism Toxin, along with a bunch of other bacterias, yeasts and molds that tend to grow on/in foods. It's complicated. The botulism spore does not grow in a high-acid environment, which covers most fruits, jams & jellies, and pickled items. The other bacterias only require boiling water for a specified period for their spores and toxins to be killed...i.e, Boiling Water Canning. For other foods, such as meats and vegetables, is a great place to grow botulism toxin, but boiling water (212°F) will not kill the spore. Temperature must get up to 240°F to kill it. A Pressure Canner is needed to achieve that kind of high temperature. Unfortunately such high pressure and temperature can also turn your food into mush, so can't just put any food into a Pressure Canner and expect it to be okay. There's a science to it on several levels. I hope this helps a little. Quote Link to comment
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