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| My Presto pressure canner in use. |
My First Time Using a Pressure Canner
I'll be the first to admit that I was originally afraid of my pressure canner and the first time I used it, I did it with a bit of apprehension. It sat in the box in the corner of my kitchen for over a week before I finally became brave enough to give it a try. After the first canning session, I wondered how I ever lived without it. Now I swear by it for many different reasons.
The first time you use a pressure canner, you'll hear a few sounds that may make you wonder what's going on with it. I learned that these sounds are normal. The only way to describe it is a tink noise that sounds like glass cracking when in reality, the noise originates from the lids on the jars expanding and contracting inside the canner as the pressure changes.
It is extremely important to read all of the information that comes with your canner when you purchase it. Familiarize yourself with the operation of your particular canner. Have the pressure gauge checked by your local county extension office for accuracy before the first use.
I have found that using a pressure canner that has a readable pressure gauge works best for me because I know exactly how much pressure is inside the canner at any given time. Food has to be processed at above 240 degrees to kill botulism and that can only be accomplished with a certain amount of pressure for the amount of time recommended for each individual type of food you are processing.
After using a pressure canner for a while, you too will wonder how you ever properly preserved your food without it. Thing is, you probably didn't and weren't even aware that you weren't.
Presto Pressure Canners/Cookers
I like this pressure canner. It is very user friendly and the directions on care and use are well written and easy to understand. The instruction manual also contains instructions and processing times for canning meats which is important information to have if you are going to use it to the full potential.
The lid goes on and off easily. Once the pressure inside has fallen to zero and the pressure valve has settled, it is in fact ready to open safely. When pressurized, the lid can not be removed.
The 23 quart Presto Pressure Canner will hold 7 quart jars or 19 pint jars when they are stacked on top of each other. It is important to note that this pressure canner only comes with one rack. I ordered a second rack separately to stack pint jars more securely inside and am very pleased with the result.
With common sense usage and maintenance, this pressure canner is a good investment for both beginning and seasoned canners.
All American Pressure Canners
This is the King Kong of pressure canners. The All American 25 quart pressure canner is a new addition to my canning arsenal and I really like this canner. The only drawback is the weight. These canners are built to last and do have quite a bit of weight to them.
This canner is a bit more complicated to operate than the Presto canner talked about above. Since there is no lid gasket, closure is a bit more complex and you will want to keep the lid lubricated to ensure a proper seal and make removing the lid easier. The top is closed with wing nuts located at opposite points along the top of the canner.
A great advantage to the All American Pressure Canner is that it is in fact manufactured in the United States. So for those of us that like to buy American, we do have that option when choosing a pressure canner.
The 25 quart model will hold 7 quart jars or 19 pint jars when double stacked. Once the lid is secure and the canner is started, it operates exactly like other pressure canners on the market.
The Benefits of Pressure Canning Food at Home
One of my favorite things about using my pressure canner is that the possibilities are almost endless. I can preserve meat, fish, produce, fruit, soups and even things like meatloaf for my family. Anything home made and canned instantly becomes a healthier form of fast food because all the kids have to do is pop the lid, pour it into a bowl and heat it up. In other words, my family is not eating processed food that is full of GMO's, preservatives and pesticide residue. They have a home cooked meal at their fingertips even when I'm not around.
You can expect your grocery bill to decline when you use a pressure canner to preserve and can foods. If you are a gardener, you can enjoy your produce year round after it is canned. You can take advantage of meat sales by purchasing larger quantities at cheaper prices and canning it for future use. Even venison can be canned in a pressure canner!
Another benefit of pressure canning food at home is that you'll be freeing up freezer space. My freezer was over loaded to the point I had no real idea what was in it. Once I started pressure canning food at home, my organization with our food has improved and I know what we already have and what we will need for the following month's menu.
There are a few things that I don't recommend canning in a pressure canner. Those things are:
- Eggs- Simply will not work. They turn to black rubber and are so dense that the heat will not penetrate the yellow of the egg to kill any potential problems. If you want to preserve eggs, your best bet is to either dehydrate them as powdered eggs or store them in oil, depending on the origin of the egg.
- Pasta- Turns to mush and can cause jar breakage. Add the pasta to the canned product when you reheat it.
- Butter- It will burn and taste awful.
- Cheese- Same thing as butter. I've never been comfortable with trying to can cheese but I do freeze it quite often and if it is REAL cheese (not cheese sandwich slices or Velveeta) it turns out just fine.
- Dairy products- It sours and just will NOT work.
Pressure canning food has become a regular occurrence around here and one of the best ways I know to feed your family wholesome, nutritious food anytime and in any season.
Do you can your own food at home? If so, what is your favorite recipe?
This is the King Kong of pressure canners. The All American 25 quart pressure canner is a new addition to my canning arsenal and I really like this canner. The only drawback is the weight. These canners are built to last and do have quite a bit of weight to them.
This canner is a bit more complicated to operate than the Presto canner talked about above. Since there is no lid gasket, closure is a bit more complex and you will want to keep the lid lubricated to ensure a proper seal and make removing the lid easier. The top is closed with wing nuts located at opposite points along the top of the canner.
A great advantage to the All American Pressure Canner is that it is in fact manufactured in the United States. So for those of us that like to buy American, we do have that option when choosing a pressure canner.
The 25 quart model will hold 7 quart jars or 19 pint jars when double stacked. Once the lid is secure and the canner is started, it operates exactly like other pressure canners on the market.
The Benefits of Pressure Canning Food at Home
One of my favorite things about using my pressure canner is that the possibilities are almost endless. I can preserve meat, fish, produce, fruit, soups and even things like meatloaf for my family. Anything home made and canned instantly becomes a healthier form of fast food because all the kids have to do is pop the lid, pour it into a bowl and heat it up. In other words, my family is not eating processed food that is full of GMO's, preservatives and pesticide residue. They have a home cooked meal at their fingertips even when I'm not around.
You can expect your grocery bill to decline when you use a pressure canner to preserve and can foods. If you are a gardener, you can enjoy your produce year round after it is canned. You can take advantage of meat sales by purchasing larger quantities at cheaper prices and canning it for future use. Even venison can be canned in a pressure canner!
Another benefit of pressure canning food at home is that you'll be freeing up freezer space. My freezer was over loaded to the point I had no real idea what was in it. Once I started pressure canning food at home, my organization with our food has improved and I know what we already have and what we will need for the following month's menu.
There are a few things that I don't recommend canning in a pressure canner. Those things are:
- Eggs- Simply will not work. They turn to black rubber and are so dense that the heat will not penetrate the yellow of the egg to kill any potential problems. If you want to preserve eggs, your best bet is to either dehydrate them as powdered eggs or store them in oil, depending on the origin of the egg.
- Pasta- Turns to mush and can cause jar breakage. Add the pasta to the canned product when you reheat it.
- Butter- It will burn and taste awful.
- Cheese- Same thing as butter. I've never been comfortable with trying to can cheese but I do freeze it quite often and if it is REAL cheese (not cheese sandwich slices or Velveeta) it turns out just fine.
- Dairy products- It sours and just will NOT work.
Pressure canning food has become a regular occurrence around here and one of the best ways I know to feed your family wholesome, nutritious food anytime and in any season.
Do you can your own food at home? If so, what is your favorite recipe?
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