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food-bev 1st run was always scared of pressure canning !
- Thread starter Gargoyle91
- Start date
Pressure canning opens a whole world of food preservation possibilities.
My wife was saying today that we used to make some big pots of soup, have dinner, and then can the rest (up at midnight tending the canner, ugh). She sufpggested that it migh be worth trying to throw the raw ingredients in the jar and letting the 90 minutes processing time be the cook. Something to look into.
by the way, pressure canning even for short time periods is often times better than or equivalent to water bath (e.g. tomatoes come out brighter), but if you think about it the times: 10 minutes at boiling to vacate air, the build up, 10 minutes at 10+ lbs, cool down, etc you’re looking at 30+ minutes of >> water bath temperatures.
My wife was saying today that we used to make some big pots of soup, have dinner, and then can the rest (up at midnight tending the canner, ugh). She sufpggested that it migh be worth trying to throw the raw ingredients in the jar and letting the 90 minutes processing time be the cook. Something to look into.
by the way, pressure canning even for short time periods is often times better than or equivalent to water bath (e.g. tomatoes come out brighter), but if you think about it the times: 10 minutes at boiling to vacate air, the build up, 10 minutes at 10+ lbs, cool down, etc you’re looking at 30+ minutes of >> water bath temperatures.