Post by wolverine on Jan 1, 2009 12:14:36 GMT -5
I canned meat with my pressure canner and it is great.
For those who can in oven or boiling water,you are living dangerously.
The thing to remember about a pressure canner is :IT IS NOT SET IT AND FORGET IT!!!!!!!!!!!!
You have to watch it to keep the pressure at the right pressure.
That doesn't mean stare at the gage, but check it often,if the pressure is going up turn the heat down,watch closely as turning down too much it will lose too much pressure.
Once you get used to it you will like it very much.
I can my green beans in it and soups and potatoes too.
I also can carrots,parsnips,just about everything,only your imagination will limit you.
If you want to find out about canning just type CANNING(what ever you want to can) in your brozer click go and there are thousands of sites to check out.
Again use your head and don't belive everything you see there as there are people who post boiling water bath for meat,green beans,and others that don't have the acid in them to make them safe.
As stated above get the BALL Blue book on canning.
The best sites are from the different universities from the different states(chose yours if you want ) they are all about the same.
You will be amazied at what you can do if you look for answers,just like finding this trapping site.
The start up can be pricey but after you learn alittle about it you will find jars at flea markets and other places .
I buy lids by the case if I find a store that will give me a deal.
Same with other canning supplies,sugar(jams/jellies)pectin,clear gel(for pie fillings or stews/gravey) after awhile it costs you very little to fill your pantry with food,just time and energy.
By the way the time is well spent.
Taking the time to learn the ways of our forefathers(foremothers) is going to come in very handy with the way things are going now.
Sorry had to be PC LOL.
For those who can in oven or boiling water,you are living dangerously.
The thing to remember about a pressure canner is :IT IS NOT SET IT AND FORGET IT!!!!!!!!!!!!
You have to watch it to keep the pressure at the right pressure.
That doesn't mean stare at the gage, but check it often,if the pressure is going up turn the heat down,watch closely as turning down too much it will lose too much pressure.
Once you get used to it you will like it very much.
I can my green beans in it and soups and potatoes too.
I also can carrots,parsnips,just about everything,only your imagination will limit you.
If you want to find out about canning just type CANNING(what ever you want to can) in your brozer click go and there are thousands of sites to check out.
Again use your head and don't belive everything you see there as there are people who post boiling water bath for meat,green beans,and others that don't have the acid in them to make them safe.
As stated above get the BALL Blue book on canning.
The best sites are from the different universities from the different states(chose yours if you want ) they are all about the same.
You will be amazied at what you can do if you look for answers,just like finding this trapping site.
The start up can be pricey but after you learn alittle about it you will find jars at flea markets and other places .
I buy lids by the case if I find a store that will give me a deal.
Same with other canning supplies,sugar(jams/jellies)pectin,clear gel(for pie fillings or stews/gravey) after awhile it costs you very little to fill your pantry with food,just time and energy.
By the way the time is well spent.
Taking the time to learn the ways of our forefathers(foremothers) is going to come in very handy with the way things are going now.
Sorry had to be PC LOL.