Buying my Pressure canner, any advice

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Not evey food can be canned this way in a water bath canner. Try it with some things and you'll be in the ER with severe food poisoning.
 
I'm still around and I canned everything in the waterbath method...

I don't like pressure canned anything!!..that's why I'm a tuffoldhen set in her ways
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Meats, stocks and many vegetables are unsafe to can with a water bath canner. Sure, tomatoes, salsa, jelly, jams, perserves, pickles etc can be safely canned but many food cannot be canned in a water bath and be safe for eating.
 
I can meats, veggies and fruits all by waterbath method, ........ never have I had a problem ....
 
You are braver than I. Botulism spores cannot be killed by water bath canning.

The only way to destroy these spores is by pressure cooking the food at a temperature of 240°F, or above, for a specified amount of time depending on the type of food and altitude. Foods that are low acid have a pH of more than 4.6 and because of the danger of botulism, they must be prepared in a pressure canner.

http://www.canning-food-recipes.com/canning.htm
 
The All American has metal on metal seals (no gaskets to wear out). Depending on what size you get you can save a lot of time with them. Mine does 18 qt jars or 32 pint jars at a time. Save up for one, you wont regret it!
 
Everyone from my family and DH's family have all canned things this way in waterbath methods back to great-grandmas day and we have never had problems.Great grandma was 98
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.poor cleaning of utensils or chipped jars, bad lids or rings all part of the problem in any Botulism entering a canning jar of food...

So I'll stick to the waterbath methods which I know alot of housewives still do......
 
I'm going to buy this one from Presto. It's not top of the line, but it's got great reviews and it's under $100. Good for me with 2 kids and a fixer upper house.
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