canning question

[cravenchx]

There are some things a water bathing is ok.
Tomatoes,pickles..acidic.
But why? Pressure canning is so much faster
and no worries. NEVER would I use a water bath
for beans, corn, carrots, you get the idea.

 

[Niss]

Quote:
I like this way of looking at it!

All I have canned so far is relish which is just dumped in hot jars. I would like to can stock, chili, etc. but we are spending so much on the house right now I got sticker shock when I priced the pressure canners. Mom canned rabbits, beans, peaches, and so on--never made anyine sick. I just wondered how parinoid the food safty people are being.

 

[KenK]

My mom was scared to death of a pressure cooker or canner. My dad's mother cooked everything in one and he bought my mom one. After about the third time the weight came up missing he quit trying.

 

[Ridgerunner]

How paranoid are they? The science is there. The botulism bacteria will not be killed at boiling water bath temperatures. It takes the pressure canning temperatures. It will not grow in certain foods. Others, it will grow in.

Is the botulism bacteria present every time you can? No, it is not. By handling the produce properly you can minimize the chance that it is presence. Not totally eliminate the possibility that it is there, but greatly reduce that possibility.

If this issue is important enough to you that you can live with the possibility of killing a family member, then do as you will.

 

[Momagain1]

pressure canners have come a LONG way since grammas time...

Tomato sauce and diced tomatoes you add in 99% of the time lemon juice...water bath..
jellys/jams..water bath..

spaghetti sauce pressure canner
soups, meats etc pressure canner...

 

[booker81]

High acid and high sugar canned goods are fine with a waterbath - and there are a TON of recipes for those.

Like everyone else said - if it's usually canned with pressure, it should always be canned that way. I don't have a pressure cooker, so I don't can meat, beans, etc. I freeze it.

Sure, food safety laws are pretty black and white, and some folks will edge the line, heck I like to eat my eggs sunny side up, and don't cook the yolk thoroughly, and I eat steak rare. However, botulism is NOT something to mess with, and isn't just another case of food poisoning - it can be fatal, and even if you don't die, it can take a very, very long time to recover. I mean heck, on of the initial symptoms is paralysis. No thank you.

 

[Niss]

What about a mirro? $70 on amazon. I like that it has wieghts in stead of a guage. Anybody try this brand?

 

[cravenchx]

Quote:
I have a 5 qt. mirro and a 7 qt/14 pint presto, both with weights.
I have never used a gauge. Both of mine work great
What size for $70?

 

[Niss]

22 qt for 77.54, which I really think is more than it was yesterday.

Is your presto older? They show them with gauges, I have two friends who are happy with their prestos, but I don't like the gauge thing.

 

[KenK]

My presto has a gauge and a weight. The weight keeps it from going over 14 pounds, it's a good way to see if your gauge is working right. I watch the gauge and the weight starts jiggling right when it gets to 14.

The gauge is nice because you can set your stove to maintain the pressure without having to listen to the weight bounce around.