Posted: 3/2/2009 12:26:13 PM EDT
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Wife wants to start canning. What is a good canner? We have looked at the American canner line, seems to be well made and reliable.
Anyone have one? |
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All-American canners and Presto canners are the most popular pressure canners.....but keep in mind that you don't necessarily need to start out with a pressure canner. You can put up a whole lot of things with a water bath canner.
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Quoted: All-American canners and Presto canners are the most popular pressure canners.....but keep in mind that you don't necessarily need to start out with a pressure canner. You can put up a whole lot of things with a water bath canner. Feral, Not to be a shit, and I know the boiling water canners are cheaper and easier... What are the risks of getting nasties in your canned sauce, salsa, etc... if using a boiling water vs. a pressure unit? The pH of my tomatos and what not, canning non-acidic foods, making sure everything is super clean before canning... I just want to make sure my recipes will not affect my family's health. I am trying to save money by canning. This will be my first attempt at canning this year. I want to do it right. I have done a lot of research and the pressure canner seems to be the way to go forwhat I want to do (Beans, Sauce, Salsa, Pickles, maybe Meats...)... Any input? My intent is to buckle down and get a pressure caner just to be safe. D |
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to do the meats,beans etc youll need the pressure canner from all that i have seen/read. sorry no 1st hand yet as we are looking to get a pressure canner as well.
we have a water bath one( enamel 23-26qt one)...we do alot fo citrus  and jellies,marmalades right now..to be a little safer if it calls for 12 minutes at high boil,,i'll let it run 15 at times...to be safe./
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| Wife and I just acquired a 23qt Presto pressure canner from Amazon.com with the Ball big book of recipes(not the Blue Book). We paid the same price with free shipping for the canner and book as was selling for on one of the specialty canning sites for the canner by itself, not including shipping. Shop around, check amazon. |
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Quoted:
Not to be a shit, and I know the boiling water canners are cheaper and easier... What are the risks of getting nasties in your canned sauce, salsa, etc... if using a boiling water vs. a pressure unit? The pH of my tomatos and what not, canning non-acidic foods, making sure everything is super clean before canning... I just want to make sure my recipes will not affect my family's health. I am trying to save money by canning. This will be my first attempt at canning this year. I want to do it right. I have done a lot of research and the pressure canner seems to be the way to go forwhat I want to do (Beans, Sauce, Salsa, Pickles, maybe Meats...)... Any input? My intent is to buckle down and get a pressure caner just to be safe. Welcome to the canning club! 
I commend you on your desire to keep your home canned goods safe. I think about the safety of home canned foods as a YES/NO proposition––it's either safe or it's not.There aren't any "gradations" of "safe" in home canning, just as there aren't any gradations of dead. If you're doing low acid foods (corn, beans, meat, etc.) you MUST have a pressure canner. There's simply no way around that. There's nothing wrong with doing everything in the pressure canner when you're just starting out, but I'd encourage you to not think that your food will somehow be "more safe" because you did it in the pressure canner. Follow a tested recipe using the specified technique and processing times and your food will be safe. We don't pressure can everything because Mrs. Feral and I are MUCH faster running two water bath canners simultaneously. If we're doing something that can be done in a water bath, we use that because it's much more time-efficient. |
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My mom used to can fruits, vegetables, and jellies when I was a kid (I used to help by chopping up stuff). A few years ago, my wife and I decided to try canning ourselves. Not sure where to start we got this kit from amazon: http://tinyurl.com/admrrv. It had all the basics to get you started, including a recipe book that would tell you what you needed to use a water bath vs a pressure caner. For high acid stuff (most jelly/jam/salsa/tomato based things) you can water bath it. Low acid stuff (with meat, some veggies, etc) you need the pressure cooker for. We mostly do just jam/jelly so the water bath is enough for us. If we want to make other stuff, we go spend the weekend at Mom's and user her pressure cooker.
Good luck with it. 
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