Canning questions

[Royd]

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I have a glass top also, but I have a propane burner that I use outside whenever I do large batches so I don't overheat the house during the summer months

Also, an electric hotplate element is a cheap alternative if you have a glass top!

It has crossed my mine to get one of those single unit electric burner things. Does it really work well-enough for pressure-canning?

I don't think so... I have a two burner unit, which I do most of my cooking on, but it won't get hot enough to make fudge, which requires240 degrees...That is also the same temp needed, to build up 15lb. of pressure in a canner.

 

[Kim_NC]

I have to echo the suggestions for a pressure canner, which you can also use for water bath canning. I never even use my old water bath canner.

Also a clarification - a pressure canner and a pressure cooker are not the same thing. A pressure canner is meant for canning food in jars. The pressure cookers are for cooking foods under pressure, but not for canning.

If you are trying to keep cost down, then go with a Presto pressure canner. Although they're not considered top-of-the-line like an All American, they cost much less and do a good job. I've been using 2 Prestos for 25+ years....no complaints. You can always start out with a Presto and trade-up later.

Here's a pic of the tools mentioned in several posts. I consider A) jar lifter, B) jar funnel for filling jars and C) magnetic lid wand for lifting lids from hot water.

I also echo the suggestions for the Ball Blue Book, and a large stock pot.

Good luck! You'll love canning. There's nothing better than pantry full of your own homecanned food!

 

[HEChicken]

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Thank you for this. Until reading this thread, I actually did not realize they were two different things. My MIL has a pressure cooker and I had been half thinking I could borrow it until I read this.....

 

[KatyTheChickenLady]

Quote:
Thank you for this. Until reading this thread, I actually did not realize they were two different things. My MIL has a pressure cooker and I had been half thinking I could borrow it until I read this.....

wow I didn't know that either!
well, here's my share experience. I started out last year with the same criteria as you (never done it, on a budget, want to do it, but want to be sensible)
What I did;
skipped the pressure "canner" (to much money before I knew if I would do it again), bought jars, jar lifter, magnet on a stick and a BIG canning pot. I only canned pickles and salsa last year to get the hang of it. I tried a lot of different recipes because everyone has one to offer you and I wasn't sure what would be best.
What I learned;
Canning is really fun ( a lot of work but well worth it). I am definately doing it again this year, I probably won't get a pressure canner until next year though, because like I said . . . its A LOT of work, and I want to spend some time perfecting what I have learned so far, and am only going to add jams, pickled beans, & pickled beets, and saurcrout (how the heck DO you spell that???) this year which also do not need a pressure canner.
What I would do different:
Buy jars at thrift stores!!!, label better, recruit help, not try to do everything at once, not get to "creative" (the oldest plainest recipes turned out the best), grow all of my own stuff to can.

 

[Kim_NC]

sauerkraut

I should clarify further, you can use a pressure canner for cooking in addition to canning. But a pressure cooker is not for canning.