What are you canning now?

[australorpchick]

DH got me a pressure canner for Christmas! I thought he was just humoring my new interest, until last night when he asked me what I was going to start with and then proceeded to add several more items to that list.

So far I'm aiming for:

Strawberry jam
Frozen strawberries
Boysenberry jam (if I can get my hands on some)
Green beans
Salsa
Spaghetti Sauce
Stewed Tomatoes
Tomato Sauce
Whole Tomatoes
Pickled peppers w/ carrots
Corn
Pineapple
Pears
Peaches

I guess I better buy a whole mess of jars.

Does anyone else get itchy from peach fuzz? Have you found a way of handling them without getting itchy?

 

[Dragonfly Ranch]

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My fear stems from two things - first my mother ALWAYS telling me that pressure cookers are dangerous and they explode and shoot stuff everywhere - the other was when I was taking Life Science in High School and was yakking with my girlfriend instead of watching my Bunsen burner and my experiment of some bright yellow sticky stuff overheated and shot straight up, hit the ceiling and permanently died the acoustical tile yellow! I was teased for rest of the school year!

But mark my words I will over come my fear of the exploding canner and get on with my life and enjoy the benefits of canning even more goodies!

Sandee

 

[marymac]

Ok... Here ya go. My brother and sister in law were cooking cabbage rolls in a pressure cooker, not canner. i think they probably over filled it to start with. and it got the vent tube plugged up. It built up too much pressure and actually blew the lid off and the pot went flying all over the kitchen, and she ended up in the hospital with severe burns on her chest and face. this is the honest to God truth. i saw it. Cabbage rolls all over the kitchen. Now, ... You have to be careful and don't over fil, watch your pressure and just use some common sense. Read the manual and everyone will be just fine.

 

[Kim_NC]

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I know no one who's had a pressure canner explode. I've canned for over 30 yrs, never a problem. Never had any fear of a pressure canner either. Never even thought about it. I use Presto canners, pretty much a 'standard' brand, not the best.

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holy smoke! Many pressure cookers don't have the same safety release values as canners. Good point about following the manual.

 

[Kim_NC]

#1California Chick :

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Sure, here you go...

HOT PEPPER MUSTARD

36 hot banana peppers, or other hot peppers of choice
1 qt. generic mustard
1 qt. vinegar
5 c. sugar
1 tsp. salt
3/4 c. clearjel, cook type

Seed Peppers. Put half of peppers and half of vinegar into blender or food processor. Puree together and transfer to pot. Repeat with remaining peppers and vinegar. Add mustard, sugar and salt. Bring to boil over high heat, stirring to prevent sticking.

Mix clearjel with 3/4 cup water to make a THIN paste. Stir into mustard mixture. Boil hard for 2 minutes. Ladle into hot jars, adjust lids. Process 10 minutes in boiling water bath.

Makes 8 pints.

Kim

Thanks so much!!!!

My daughter really wants to can "HOT STUFF"!!! So this will be a great place for her to start!! Only WE know that this will get her addicted to canning!!!

Thanks again!

Cindy​

You're welcome. Enjoy!

 

[chicken stalker]

Ok I've been reading the manual and I am a little confused about one part. It is a large presto pressure canner. There is a black knob (pressure relase valve) that came seperate and the directions say to put it on but it doesn't really go on it just balances over the valve...is that correct?

 

[chicks4kids]

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You got it!!

 

[freemotion]

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You put it on after steam has come out of that valve (strongly) for 10 minutes. After your jars have completed their time in the canner and you turn off the heat, do NOT remove that black knob until the other valve, the one that pops up while the canner is pressurized, drops back down. This will happen a few minutes or a half hour (depending on how much pressure you had to use and how full the canner is) after you turn the heat off.

My kitchen is cool and can be drafty in the winter, so I find I get a better seal rate if I let the jars then cool in the canner for a couple hours before opening it. In the summer when the kitchen is hot, I open it as soon as that valve drops and I can take the black knobby thingy off. Just a couple of hints.

 

[Countrywife]

its that little black knob I knocked off the other night that sent me flying across the kitchen behind the refrigerator. I am blaming it on my my grammy- she used to jiggle hers with a fork, apparently, that should only be done by little old grammys.

 

[TipsyDog]

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