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I have to tell ya taking a week off of BYC is worst than trying to catch up at work when I got back from vacation - but then again it is canning season.
We have the same message on our pressure canner to about using outside stoves. We have a 23 quart Presto. But we have successfully used our pressure canner with no problems on a professional series type stove that has high BTU's. The key is NO high flames and let the pot come up to pressure slowly or boiling point for water bath. We use the lowest setting possible and have to adjust the flame to keep the pressure consistent. Again, just use a low flame and stay with it and I would feel you would be alright.
My feeling on using exact recipes from reliable resources is this: Most recipes in books have been tested to ensure that they contain the proper acid and PH levels and everything is in balance. Although you may think that your recipe has high enough acid if you are not able to properly test it you could run into problems. People say "well, tomatoes are high in acid therefore it should be OK" but remember the tomatoes that we grow and use these days are not as high in acid as the tomatoes grown in our Grandparents days. Most people these days don't care for the high acid taste therefore tomatoes have been altered to cut the acid down. True Heirloom tomatoes have a higher acid content.
Miss Prissy has posted before about the dangers of reducing sugar in jams/jellies and I agree after doing a lot of research. Sugar is used in recipes as a preservative and you need to follow what the recipes says.
With all the said, I'm confident that there will be people who disagree with me - but I'm would rather error on the side of safety and find a tested recipe close to what I make and use it to be sure. An excellent resource that I'm finding very helpful is the University of Georgia. They have any a great 375 page for a mere $18.00 that is very informative and has great tested recipes. Even a whole chapter on Salsa. YUM our favorite - now if only the peppers would start producing
Sandee
I have to tell ya taking a week off of BYC is worst than trying to catch up at work when I got back from vacation - but then again it is canning season.
We have the same message on our pressure canner to about using outside stoves. We have a 23 quart Presto. But we have successfully used our pressure canner with no problems on a professional series type stove that has high BTU's. The key is NO high flames and let the pot come up to pressure slowly or boiling point for water bath. We use the lowest setting possible and have to adjust the flame to keep the pressure consistent. Again, just use a low flame and stay with it and I would feel you would be alright.
My feeling on using exact recipes from reliable resources is this: Most recipes in books have been tested to ensure that they contain the proper acid and PH levels and everything is in balance. Although you may think that your recipe has high enough acid if you are not able to properly test it you could run into problems. People say "well, tomatoes are high in acid therefore it should be OK" but remember the tomatoes that we grow and use these days are not as high in acid as the tomatoes grown in our Grandparents days. Most people these days don't care for the high acid taste therefore tomatoes have been altered to cut the acid down. True Heirloom tomatoes have a higher acid content.
Miss Prissy has posted before about the dangers of reducing sugar in jams/jellies and I agree after doing a lot of research. Sugar is used in recipes as a preservative and you need to follow what the recipes says.
With all the said, I'm confident that there will be people who disagree with me - but I'm would rather error on the side of safety and find a tested recipe close to what I make and use it to be sure. An excellent resource that I'm finding very helpful is the University of Georgia. They have any a great 375 page for a mere $18.00 that is very informative and has great tested recipes. Even a whole chapter on Salsa. YUM our favorite - now if only the peppers would start producing
Sandee
