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Thanks you so much for the information Randall. I started using a pressure cooker last year and love it, so this is the next step. My husband does a lot of elk and moose hunting, I am looking forward to canning stews and soups. Thanks for the tip on buying the gauge and the racks, I had read about the racks but not the gauge. I will check my stove manufacturer and start shopping!!
I finally broke down and tried pressure cooking 5 years ago, will never go back, I'm a real convert now, like you. As for pressure canning, I can a lot of meat. Half our meat is in jars now. The USDA has directions for canning venison -- and bear lol. Let me know how you make out, feel free to fire off the smallest question. I may not know where the answer is but someone else may.Quote:
Originally Posted by thriftygranny
Thanks again, I am going to with the 16 size from amazon to start. We have gone from 4 kids to one so I think the smaller one will do to start, I can always go bigger if I feel the need and go from there!!
/me nods. The 16 is actually my favourite size. I use it a lot as a big-*ss cooking pot, too. For canning, the heating, 10 minute venting and coming up to pressure can be about 100% faster than the 23 quart, at times. With an electric stove (and I'm in Ontario), you are counting every second these days as we enter an era of fuel poverty in Ontario, so it counts.Quote:
Originally Posted by thriftygranny
You might not need the second tray with the 16 quart, unless you want to do stacking for these jars sizes:
http://www.healthycanning.com/presto-canners/#double-decking-in-the-16-quart-presto
Edit: the only downsides to the 16 are (a) not tall enough to stack 1/2 litre (US pint) jars; (b) it's also great for water-bathing but just isn't quite tall enough to waterbath the litre (US quart) jars. 1/2 litres (US pints) are the largest you can water-bath in it.
That is a great website Randy, yup 16 it is.For as little as the rack costs I think I will get it, it will be great for small jars of anitpasto etc. Thanks again!
I think that there is a recipe in one of those books for canning squirrel...I would have to be pretty desperate for that! Thrifty granny if you live close to the us border you can get the canner rack and the regulator for about $9 each and have it shipped to a us shipping place. Even with exchange and driving over etc it is still way cheaper. You will love pressure canning. For me it is way easier than water bath canning. If I could find information on times etc for pressure canning water bath canning recipes I would pressure can them instead no dealing with all that water. Happy canning!Quote:
Originally Posted by Randal Oulton
I wish I was near the border but sadly no. I will have to go the Amazon route bu that's okay. I am excited to get started!
I don't want to talk about eating squirrel, my son is very interested in Taxidermy and practiced on squirrels when he started, I can't tell you how many squirrels in different poses he did, he is has moved on to big game but he makes great part time money doing it for people. I don't get it but to each their own! I find it really creepy!!
Scuponer, I switched from water bath canning to steam canning the minute it was approved this summer. No more dealing with all that water; you use same processing times as per water bath canning but it's ready to go in about 10 minutes as opposed to 30, 40 minutes for the water to boil. You can get steam canners with gauges built into the lid to tell you exactly when to start your timing. With the fiasco that electricity prices are now in Ontario, it didn't come a minute too soon for those of us with electric stoves here. Saves a lot of water, too. I got mine on amazon.ca. The Victorio stainless steel one (had to get that one as I have a glass top stove.)Quote:
Originally Posted by scouponer
Nicol, I have just learnt of a second tested corn salsa recipe, that looks pretty good, and Ball has tested it for safety. The video is here: https://www.youtube.com/watch?v=GVyxpr2-hUA and the actual recipe is here: http://hoosierhomemade.com/spicy-corn-salsa/Quote:
Originally Posted by nicolthepickle
Just finished 11 pints of applesauce...1/2 bushel of apples cost only $3! It is delicious. Also dehydrated 2 cabbages. And am working on 3 bottles,of apple cider vinegar. First time making so we will see how it goes. Got non sprayed apples for free from neighbours tree. They are pretty tart but decided now that that I have them all cut up I would make small batch of apple sauce and give to neighbour. I added a bit of sugar to this batch because of how tart the apples are but hopefully she will be happy to get a couple of jars. Later today or tomorrow I will do brandied apples ...if they are anything like the pears...so yummy. I pressure canned applesauce according to instructions from presto booklet so easy 6 lbs for 8 minutes. Thursdaynwill try again with the pork loin I bought yesterday. Off to a well deserved massage!
How did you get 1/2 bushel for 3 dollars?Quote:
Originally Posted by scouponer
It was from a farm market that was closing for the season. They were seconds, perfect for sauce. Reg apples were $12 a half bushel. Wished I bought a 2nd bushel, not good for eating but they made awesome sauce.Quote:
Originally Posted by Randal Oulton
Tried one of the jars of pork loin I canned a couple of weeks ago to see if I liked it before committing to can large pork loin sitting in my fridge. Added a tiny bit of BBQ sauce and some water. It was amazing!
Attachment 295795Quote:
Originally Posted by scouponer
Attachment 295794
Oh my that does't look very appealing....I think we have a squirrel in that pose though!!!!
Canner ordered and impatiently waiting!!!
First project will be antipasto, any recipes out their that you recommend?
That is nasty. I bet it tastes like chicken! :neutral:
Antipasto in a pressure canner? What's the recipe? Aren't most (all I've seen anyway, so far) water-bath?Quote:
Originally Posted by thriftygranny
It is funny I just assumed that I could pressure can it but after reading it appears maybe I shouldn't. I use to can it in a water bath years ago and then started reading that it was unsafe with the tuna and the olives and mushrooms. i then started freezing it but the texture just isn't the same.
After much net surfing I did find this recipe but now I am second guessing myself on trying it.
http://www.tastebook.com/recipes/993430-Antipasto
Over the years, I've seen people make that. Now, I see that Bernardin says it's not safe to put the fish in, and I'd believe them after some of the reading I've done over the past year. http://www.bernardin.ca/pages/recipe...51.php?pid=497 . Here's a Canadian Living recipe (all their canning recipes are tested for safety in Jarden labs), and they also say don't add any fish: http://www.canadianliving.com/food/v..._antipasto.php . There's another antipasto recipe in Ball / Bernardin Complete, page 224, main ingredients are tomato, bell pepper, carrots, celery, onion.Quote:
Originally Posted by thriftygranny
Thank you, I did read the Canadian Living and Bernardin, I also read something about never canning anything with oil in it either. Rethinking this for sure!!
Here's some info I collected from various reputable resources on canning with fat and oil, including exceptions to the rule: http://www.healthycanning.com/fat-an...-home-canning/ . Hope that helps.Quote:
Originally Posted by thriftygranny
Wow you are so helpful!! Thanks going to read it now!!
The Cooks Info site is impressive Randall, I 'm not going to get anything done today!!
i don't do any canning but this subject is interesting. I store peeled garlic that i get in bulk in canola oil in glass jar. Is that safe? TIA
I pop mine in freezer baggies and freeze in the freezer door so I can grab in a hurry.Quote:
Originally Posted by Purdee
"Extreme care must be taken when preparing flavored oils with garlic or when storing garlic in oil. Peeled garlic cloves may be submerged in oil and stored in the freezer for several months. Do not store garlic in oil at room temperature. Garlic-in-oil mixtures stored at room temperature provide perfect conditions for producing botulism toxin (low acidity, no free oxygen in the oil, and warm temperatures). The same hazard exists for roasted garlic stored in oil. At least three outbreaks of botulism associated with garlic-in-oil mixtures have been reported in North America. By law, commercially prepared garlic in oil has been prepared using strict guidelines and must contain citric or phosphoric acid to increase the acidity. Unfortunately, there is no easy or reliable method to acidify garlic in the home. Acidifying garlic in vinegar is a lengthy and highly variable process; a whole clove of garlic covered with vinegar can take from 3 days to more than 1 week to sufficiently acidify. As an alternative, properly prepared dried garlic cloves may be safely added to flavor oils." -- Linda Harris, Food Safety/Microbiology Specialist, Department of Food Science and Technology, University of California, Davis. http://nchfp.uga.edu/publications/uc...vis_garlic.pdf
"Oil’s oxygen-free environment is perfect for growth of the bacteria. For this reason, herbs and vegetables in oil must be stored correctly to prevent botulism food poisoning.
Commercial garlic-in-oil mixtures are acidified to prevent bacterial growth. These products can be stored safely at room temperature. Unfortunately, acidification of homemade herb or vegetables-in-oil mixtures can’t be recommended until research is conducted. Instead, it’s essential to store these hazardous products in the refrigerator or freezer.
When raw or cooked vegetables or raw herbs are stored in oil, Clostridium botulinum bacteria can grow. These mixtures must be refrigerated to slow bacterial growth. A national research study (which included Oregon households) has shown, however, that home refrigerators are often not cold enough to safely store hazardous food such as vegetables and herbs in oil for long periods. Because harmful bacteria can grow faster at higher refrigerator temperatures, the length of refrigerated storage must be limited for safety. According to conclusions drawn in an analysis of handling procedures (Nummer et al., 2011), vegetables and herbs in oil mixtures should not be refrigerated longer than 4 days before using, discarding, or freezing. " OREGON STATE UNIVERSITY Extension Service: Food Safety & Preservation: Herbs and Vegetables in Oil. SP 50-701, Revised February 2015 http://extension.oregonstate.edu/fch...ablesinoil.pdf
thank you for the info. I do completely submerge the garlic in oil and store the jar in the fridge right away. My mom would fry the chopped garlic and store it in a jar at room temp. but she does use it up fast. While i'd take a month to use a small jar (i re-use the tostitos or ruffle chip dip jars). I'll have to tell her to store it in the fridge.
i did not think about store garlic in the freezer
Well finished canning brandied apples. Did not turn out as well as the pears :(...maybe because I pressure canned them instead of water bath that I did for the pears. One jar is half full of what looks more like sauce and no liquid ( so I added more syrup and stuck in fridge...didn't think it was going to seal.) The first batch I think I took out of canner too soon as they came out full of liquid and now have lost some so some of the apples aren't covered and there is a lot of liquid in the bottom and the apples are at the top of the jar, plus some of them were leaking when they came out of the canner. So while I don't think a fail, I am not very happy with the results. Pulled out a jar of the pears and the are beautiful. Picture perfect! I also had a ton of syrup left so I filled one jar and canned it. Do you think that is safe? Not sure what I will do with it but it seemed a shame to waste it.
What recipe did you use, what processing pressure and time did they give for the apples. (I think I've mostly seen fruit done at just 5 lbs.) Apples can "blow" on you out of the jar in a pressure canner if you have the pressure too high -- I did it, what a mess inside the canner. For the syrup, I'd can it for same time as called for the apples.Quote:
Originally Posted by scouponer
I used the ball recipe but it didn't give info on pressure canning I went by the presto canner instructions for apples in syrup. The ball recipe is basically apple rings in syrup with the edition of brandy. I think the apples were too thinly cut and too tightly packed and would have been better water bath canned. I am sure they will taste good and as long as they aren't going to kill anyone then that is fine. Next year I think I will save apples for apple sauce and do the pears with brandy as they turned out great. I Didn't think the apples were very firm so I was worried that they wouldn't hold up, I think it would have been better as applesauce.Quote:
Originally Posted by Randal Oulton
