Canning and Home preserving

[perchie.girl]

I also wondered about the AA compared to the Presto canners, and noticed the many locks on the AA gadget. Can you call a pot costing $250ish a 'gadget'?
Consumer Reports doesn't review them either.
I bought Lodge cast iron and enameled cast iron rather than the $$$ French brand, as it was rated second, and it all works great, especially given the cost differential.
So, anyone have issues with Presto canners? I pitched my mom's, given it's very great age, so a new one would have to appear if I actually want to pressure can.
Mary

I am a retired Mechanical Engineer... I admire the AA canners for their ingenuity of making a canner that has no rubber seal. The lid is precicely machined to fit the pot and only a thin film of olive oil is needed occasionally to assist putting the lid on. The Wing nut type clamps (yes clamps is what they are called) Are situated to evently distribute the force for clamping down the lid. Like an Autoclave for sterilizing medical instruments. If you take a look at the lid on a presto the lips that bring the seal down are placed in the same orientation. To evenly distribute the counter force for the pressure.

I have no issues with a Presto canner... They work the same way. the advantages are they are lighter and can be easier to use. The gasket does need to be changed out occasionally so inspections of the gasket is important.

But they all need to be inspected and made sure everything is in working order... Instructions come with all caners. Care and use and when to replace things.

deb

 

[BullChick]

Many of the videos that I share are from either Homesteaders or avid preservers for the garden. And Many of them have two or three canners to do the job...

I so envy people who can do a garden.... sigh. I live vicariously through learning recipes and trials and successes.

deb

If the issue is not being able to bend over, I used buckets to grow peppers and tomatoes, and a tote for onions and cabbage. You can fill the tote with another tote upside down before adding dirt for shallow root systems.

 

[perchie.girl]

If the issue is not being able to bend over, I used buckets to grow peppers and tomatoes, and a tote for onions and cabbage. You can fill the tote with another tote upside down before adding dirt for shallow root systems.

I am planning on doing some raised beds using cattle panels and straw. you line the cattle panels with piles of straw and fill the middle with soil then line it again and fill thus making a straw container for the soil with cattle panels for physical support.

Here once food is discovered the onslaught is overwhelming... Gophers Voles Ground squirrels Rabbits.... And a wide varity of mice and rats... Most every one that has a garden here lines their beds with Hardware cloth and surrounds the garden with an enclosure of chicken wire... Crazy.

I hope to do the beds in the green house room which has a concrete floor with french drains for overflow. I probably can grow most things close to the window. and leave the fish in an interior position. I have also two faucets in there. Originally They grew Orchids so its set up...

deb

 

[perchie.girl]

If the issue is not being able to bend over, I used buckets to grow peppers and tomatoes, and a tote for onions and cabbage. You can fill the tote with another tote upside down before adding dirt for shallow root systems.

My real issue is not being able to stand for long periods. Thats why I designed my Poultry house to be Wheel chair accessible.

deb

 

[perchie.girl]

Now back to the Original Programming

Canning

Here is a recipe that I finally found through several weeks of digging. Since this is a more than thirty year old recipe i did my work. I have looked at the ingredients and compared it to individual ingredients in the latest publication. All good.

I love love love Pickled pigs feet... Ya I know but I do... what can I say.
I figured if Hormel can do it I should be able to...

https://nchfp.uga.edu/how/cure_smoke/pigs_feet_canned.html

Canned Pickled Pigs Feet
Ingredients

• Pigs feet
• 2 quarts vinegar
• 1 small red pepper
• 2 tablespoons grated horseradish
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole allspice
• 1 bay leaf

Scald, scrape, and clean feet thoroughly. Sprinkle lightly with salt and let stand for 4 to 8 hours in the refrigerator. Wash the feet well in clean water. Place them in hot water and cook until tender but not until meat can be removed from bones.

Mix remaining ingredients. Bring to a boil.

Pack feet into hot jars, leaving 1/2-inch headspace. Fill jars 1/2-inch from top with the boiling vinegar solution. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure or in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints or Quarts.................................. 75 minutes

CAUTION: If you are processing at an altitude over 1000 feet, be sure to follow altitude adjustments for your style pressure canner.


This document was extracted from "Sausage and Smoked Meat Formulation and Processing", 1982. Bulletin 865, Cooperative Extension Service, The University of Georgia, Athens. By A. Estes Reynolds, Jr. and George A. Schuler, Extension Food Scientists.

 

[pennyJo1960]

Pickled pigs feet hold no allure to me sorry one that your by good bud but heck

 

[R2elk]

If the issue is not being able to bend over, I used buckets to grow peppers and tomatoes, and a tote for onions and cabbage. You can fill the tote with another tote upside down before adding dirt for shallow root systems.

I currently have bell peppers and a Gold Nugget tomato plant in my living room. I have already harvested 4 large bell peppers from one of the pepper plants. They are sitting on a board that is being held up by folding trays in my walkout bay window.

 

[R2elk]

Now back to the Original Programming

Canning

Here is a recipe that I finally found through several weeks of digging. Since this is a more than thirty year old recipe i did my work. I have looked at the ingredients and compared it to individual ingredients in the latest publication. All good.

I love love love Pickled pigs feet... Ya I know but I do... what can I say.
I figured if Hormel can do it I should be able to...

https://nchfp.uga.edu/how/cure_smoke/pigs_feet_canned.html

Canned Pickled Pigs Feet
Ingredients

• Pigs feet
• 2 quarts vinegar
• 1 small red pepper
• 2 tablespoons grated horseradish
• 1 teaspoon whole black peppercorns
• 1 teaspoon whole allspice
• 1 bay leaf

Scald, scrape, and clean feet thoroughly. Sprinkle lightly with salt and let stand for 4 to 8 hours in the refrigerator. Wash the feet well in clean water. Place them in hot water and cook until tender but not until meat can be removed from bones.

Mix remaining ingredients. Bring to a boil.

Pack feet into hot jars, leaving 1/2-inch headspace. Fill jars 1/2-inch from top with the boiling vinegar solution. Remove air bubbles. Wipe jar rims. Adjust lids and process.

Process in a Dial Gauge Pressure Canner at 11 pounds pressure or in a Weighted Gauge Pressure Canner at 10 pounds pressure:

Pints or Quarts.................................. 75 minutes

CAUTION: If you are processing at an altitude over 1000 feet, be sure to follow altitude adjustments for your style pressure canner.


This document was extracted from "Sausage and Smoked Meat Formulation and Processing", 1982. Bulletin 865, Cooperative Extension Service, The University of Georgia, Athens. By A. Estes Reynolds, Jr. and George A. Schuler, Extension Food Scientists.

My maternal grandmother used to make good pickled pigs feet. I have her recipe somewhere.

 

[R2elk]

Pickled pigs feet hold no allure to me sorry one that your by good bud but heck

We all have different tastes. I like pickled pigs feet along with almost anything pickled.

 

[perchie.girl]

My maternal grandmother used to make good pickled pigs feet. I have her recipe somewhere.

Oooh if you could share I would be most happy.

deb