Posted: 8/3/2016 6:40:50 PM EDT
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Got my wife a pressure canner for her birthday, she'd been wanting one for year.
Got her an All American pressure canner model 921. She used to do it with her mother and grandmother so luckily it's not all new to her. Well, today she picked a few carrots and decided to try it out. Let the adventure begin! 
Up to pressure 
25 minutes later, we have canned carrots. Small batch as she only picked a few, smaller batches are for soups and stews, bigger ones are for side dishes. 
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| Nice I just did my first batch of salsa tonight, I did not use a pressure cooker but I do have one, I did use one last year for salsa but it seemed it took forever for it to drop in pressure for me to be able to open it back up. for the salsa I did tonight I just did a hot bath. I plan on doing more salsa and pickled sweet peppers tomorrow. |
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Quoted:
What's the benefit of pressure canning vs hot water bath? I don't remember my parents ever pressure canning, it was all hot water bath which is what I also do. Pressure canning is needed for low acid foods to preserve them. Foods that are high in acid you can hot water bath |
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Quoted:
Pressure canning is needed for low acid foods to preserve them. Foods that are high in acid you can hot water bath Quoted:
Quoted:
What's the benefit of pressure canning vs hot water bath? I don't remember my parents ever pressure canning, it was all hot water bath which is what I also do. Pressure canning is needed for low acid foods to preserve them. Foods that are high in acid you can hot water bath Botulism |
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Quoted:
Botulism Quoted:
Quoted:
Quoted:
What's the benefit of pressure canning vs hot water bath? I don't remember my parents ever pressure canning, it was all hot water bath which is what I also do. Pressure canning is needed for low acid foods to preserve them. Foods that are high in acid you can hot water bath Botulism Best one word answer I've seen on here for a long time. My grandmother used to can stuff like jams and preserves, but never anything that didn't need lemon juice and mostly high sugar foods. This is all new to me, my wife already rocks at water bath items like Plum jam. She's even done more esoteric like Prickly Pear and Saguaro preserves. |
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Quoted: Best one word answer I've seen on here for a long time. My grandmother used to can stuff like jams and preserves, but never anything that didn't need lemon juice and mostly high sugar foods. This is all new to me, my wife already rocks at water bath items like Plum jam. She's even done more esoteric like Prickly Pear and Saguaro preserves. Quoted: Quoted: Quoted: Quoted: What's the benefit of pressure canning vs hot water bath? I don't remember my parents ever pressure canning, it was all hot water bath which is what I also do. Pressure canning is needed for low acid foods to preserve them. Foods that are high in acid you can hot water bath Botulism Best one word answer I've seen on here for a long time. My grandmother used to can stuff like jams and preserves, but never anything that didn't need lemon juice and mostly high sugar foods. This is all new to me, my wife already rocks at water bath items like Plum jam. She's even done more esoteric like Prickly Pear and Saguaro preserves. Now I remember. The word botulism is a great remember. It was probably 30 years ago when I was first learning about canning. I believe my mother canned some stew meat or vegetables for stew and did pressure canning one year. Like you mentioned everything else was either high acid like tomatoes or lemon juice was added to fruits. |
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Meats also require pressure canning.
I just made Prickly Pear jelly and Mango Jalapeno jelly last week. I sterilized my jars, but didn't do anything with a water bath after canning. These will be kept in the frige. I am doing a second batch of Prickly pear as soon as I pick up more fresh lemons. I didn't realize they were necessary for the citric acid. I thought it was to add flavor. Good to learn something every day. I am not doing jelly for long term storage. I am doing it to make new friends. 
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