canning question

[Niss]

The "what are you canning" thread is a little intimidating, so let me be lazy.
Do I really need a pressure canner???
My mom says no everything can be waterbathed. by most so called experts are saying anything that's not really acidic needs the pressure.

Thanks!

 

[1mommahen]

I've been canning for 25 years without one, never killed anybody yet!

 

[stilldeb]

Quote:
Same here with the water bath canner - I learned from my country neighbors when this city girl moved to the country.

 

[BarefootMom]

If you are going to can meat, soups, beans, etc you need a pressure canner. I wouldn't do those things without one- too much risk. Water bath canners can't get any hotter than 212 degrees. Pressure canners hit 240 which will safely kill bacteria...212 won't.

a great info page:
http://pickyourown.org/pressurecanners.htm

 

[Katy]

Quote:
X2 It's not the worth the risk to me and my family or anyone else who eats my canned goods to not use a pressure canner.

If all you're canning is fruits, pickles and tomatoes, then no, you don't need one....anything else like meats or green beans, etc needs a pressure canner.

 

[Ridgerunner]

I've been driving for more than 25 years. I have not killed anybody yet. That could change tomorrow.

The so-called experts have studied the science behind canning, have experimented using many different tests, and understand why you do certain things. Are they over-cautious? Yes. Their goal is that nobody dies of botulism. You can believe them or you can believe somebody you don't know over the internet. Your choice.

 

[michickenwrangler]

My next door neighbor is an older dairy farm lady and she does the opposite! She uses a pressure canner for everything and chuckles at me with a water bath.

 

[Katy]

Quote:
Same here with the water bath canner - I learned from my country neighbors when this city girl moved to the country.

And this is why I will never , ever buy any canned goods at a farmer's maket. Not saying you sell at a market, but not knowing how it was canned is the kicker for me.

BTW....I've been country since the day I was born and not all all of us can without a pressure canner!

 

[KenK]

My family always used a water bath for green beans and tomatoes. Most other stuff was frozen or dried.

A pressure canner is a whole lot quicker and a presto is not that expensive. Might even be cheaper than a water bath over time from the power savings.

 

[BarefootMom]

Quote:
Same here with the water bath canner - I learned from my country neighbors when this city girl moved to the country.

And this is why I will never , ever buy any canned goods at a farmer's maket. Not saying you sell at a market, but not knowing how it was canned is the kicker for me.

BTW....I've been country since the day I was born and not all all of us can without a pressure canner! ;)

same here! I don't know of any of our family ever living in a city or town. I have my great-grandmothers pressure canner in my Antique display! Pressure canning is not a new-fangled thing - it has been around for years! and is proven safe.