What are you canning now?

[Zgoatlady]

Quote:
They are not the same, and here is a little information on them so you know:

http://housewares.about.com/od/pressurecookerscooking/f/pressurecookerversuspressurecanner.htm

well the only place i can by a canner is from the USA but the post cost to the UK are $75

anyone got any ideas?

You might do a search for Weck canners, they are great. Its not a pressure cooker.

 

[krcote]

I've got navy, pinto, kidney and black beans in the canner right now using this method. Very easy!


Quote:
I did 5 quarts of butter beans and 2 quarts of red beans last night! Are you soaking them first or doing them dry? I did the dry method and it is so easy! 1 cup of dry beans per quart jar, season, cover with boiling water, process 10lbs for 90 minutes.

 

[cravenchx]

I just received blueberry pie filling as a gift. It came
from an Amish community. Do you just throw it in a
pie shell and bake?

 

[BarefootMom]

just did 8 half pints and 2 pints of my Cranberry Apple Jam with the pineapple. Almost have all my Christmas gifts made!

 

[h4ppy-chris]

thanks for the reply, i got my Presto 16-quart PRESSURE COOKER AND CANNER 01755 yesterday but boy did it cost me

canner ..........................................US$89.95
USPS Express Mail International : US $85.70
customs charges ..........................US $50.00

total..............................................US $225.65


Quote:
well the only place i can by a canner is from the USA but the post cost to the UK are $75

anyone got any ideas?

You might do a search for Weck canners, they are great. Its not a pressure cooker.

 

[h4ppy-chris]

can i use my pressure canner with recipes that says use water bath? like if it says 10 minuets in the water bath do it for five minuets under 10lb pressure?
is there a guide/rule of thumb?

 

[sheaviance1]

Quote:
Hey there! To use a pressure canner as a boiling water bath, don't add any of the hardware on the lid. Just leave the gauge, weight, and overpressure plug off of the lid and it works great!

If you process it under pressure when it is supposed to be the boiling waterbath method, really, the only harm that would be done would be the possibility of over cooking because of the higher temps in a pressure canner.

 

[h4ppy-chris]

Quote:
Hey there! To use a pressure canner as a boiling water bath, don't add any of the hardware on the lid. Just leave the gauge, weight, and overpressure plug off of the lid and it works great!

If you process it under pressure when it is supposed to be the boiling waterbath method, really, the only harm that would be done would be the possibility of over cooking because of the higher temps in a pressure canner.

thanks it's just that i want to make cowboy candy and use my new canner under pressure to make it.
here's the recipe

Ingredients:

•3 pounds fresh, firm, jalapeno peppers, washed
•2 cups cider vinegar
•6 cups white granulated sugar
•1/2 teaspoon turmeric
•1/2 teaspoon celery seed
•3 teaspoons granulated garlic
•1 teaspoon ground cayenne pepper



Yield: About 9 half-pint jars of Candied Jalapenos plus additional jalapeno syrup

Instructions
1.Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

2.Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.

3.In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

4.Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

5.*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!

6.Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

7.Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell

 

[Olive Hill]

Quote:
Hey there! To use a pressure canner as a boiling water bath, don't add any of the hardware on the lid. Just leave the gauge, weight, and overpressure plug off of the lid and it works great!

If you process it under pressure when it is supposed to be the boiling waterbath method, really, the only harm that would be done would be the possibility of over cooking because of the higher temps in a pressure canner.

I don't take anything off my lid, I just put it on a little crooked so it can't be sucked down. Either way works. I've never owned a water bath canner because it seemed pointless to buy one when I can store just the pressure canner and still do both.

 

[krcote]

Quote:
Hey there! To use a pressure canner as a boiling water bath, don't add any of the hardware on the lid. Just leave the gauge, weight, and overpressure plug off of the lid and it works great!

If you process it under pressure when it is supposed to be the boiling waterbath method, really, the only harm that would be done would be the possibility of over cooking because of the higher temps in a pressure canner.

I don't take anything off my lid, I just put it on a little crooked so it can't be sucked down. Either way works. I've never owned a water bath canner because it seemed pointless to buy one when I can store just the pressure canner and still do both.

I use my pressure canner as a water bath as well. I just don't turn the lid to lock it down