What are you canning now?

[wyoDreamer]

I am guessing the issue is if it will hit and maintain the correct pressure/temperature for safe canning.
My stovetop canner has a weight; as long as I keep that weight popping, then I have the correct pressure for safe canning.

I have one of those 3-in-1 pressure cookers. It works as a rice steamer, a crockpot and a pressure cooker. It has a hot spot in the center that burns everything, and I don't believe it will hold a consistent pressure for safe canning. Other than the burnt spot, the rest of the food turns out pretty good...

 

[sunflower4you]

I am guessing the issue is if it will hit and maintain the correct pressure/temperature for safe canning.
My stovetop canner has a weight; as long as I keep that weight popping, then I have the correct pressure for safe canning.

I have one of those 3-in-1 pressure cookers. It works as a rice steamer, a crockpot and a pressure cooker. It has a hot spot in the center that burns everything, and I don't believe it will hold a consistent pressure for safe canning. Other than the burnt spot, the rest of the food turns out pretty good...

Thanks for the feedback. I found the Instant Pot on Amazon that got better reviews than the Power Pressure Cooker XL and I am seriously considering adding the Instant Pot to my wish list ($140!). Not for canning, but for quick cooking, slow cooking, searing, everything. I would love to say I made a roast in 20 minutes.

 

[iawoodchip]

Cabbage from the store normally runs as high as $.79 per pound in Iowa, until St Patrick's Day sale. Then it sell for $.19 Lb. When one doesn't grow cabbage that's pretty cheap. Time to make some more kraut, and some cabbage rolls for the freezer... Jim

 

[wyoDreamer]

Cabbage from the store normally runs as high as $.79 per pound in Iowa, until St Patrick's Day sale. Then it sell for $.19 Lb. When one doesn't grow cabbage that's pretty cheap. Time to make some more kraut, and some cabbage rolls for the freezer... Jim

I've been thinking of making home-made kraut. Care to share how you do yours?

 

[JavaJones]

I would be interested in your kraut process as well.

Jeff

 

[iawoodchip]

@ wyoDreamer & JavaJones. On the Kraut. I shred 5# of cabbage in a large bowl or pan. mix in 3 tablespoons of canning/pickling salt. Mix & massager well until the juices flow. I put the cabbage in a 1 gallon pickle jar. Press it in until the juices cover the cabbage. My next step is to put a open1 gallon plastic bag into the jar and add water into the bag, leaving a couple of inches head room. Remove excess air from the bag and seal the bag with a twist tie. When making kraut it's important to not let air get to the cabbage. With the bag of water on top of the cabbage I create a sort of air lock. any gases the kraut puts off will release past the bag, but no air can get to the cabbage. I put the jar lid on loose to keep insects away. I have had good luck keeping the jar on the kitchen counter. I usually allow about 6 weeks before I get into it. When it's ready I transfer the kraut to quart jars and store in the refrigerator with out processing, to keep the probiotics alive. I usually yield about 2 quarts each batch

Jim

 

[iawoodchip]

I've been thinking of making home-made kraut. Care to share how you do yours?

See my post.

 

[iawoodchip]

I would be interested in your kraut process as well.

Jeff

See my post

 

[WYNot]

Stupid question on the sauerkraut...

Can it be canned to preserve it once done? Or would that ruin the texture?

I don't care for the stuff but the wife loves it. Since I am the canner in the household, I'd love to be able to put some away for her.

 

[Glasshen]

I canned what I made last Fall, and it is good! Would have to look up the directions, don't remember which book they were in, but perhaps Google could help you.