Pressure Canning Question

[badger]

My wife and I were curious about what could be canned with a pressure canner. She thought that things like chili, spaghetti sauce and meatballs, soups with meat, and similar meals would have a much shorter shelf life compared to veggies that are canned. Is this the case, and are there certain rules or procedures to follow?

Thanks, Dale

[Nutso]

Most anything can be can be canned in a pressure canner. The only thing I don't like to use it for is pickles, since they get really mushy. But...since most chili, spaghetti sauce, and soups are cooked...they can be put in jars hot and just sealed in a water bath...which doesn't take as long as a pressure canner.

As for how long they will last.....as long as the seal is good....meat products will last just as long as veggies...which is a longgggg time.

[badger]

Where you been Jen? Did you get iced over and lose power in that storm?

[Nutso]

We did lose power at my house from Thursday to Tuesday....so I was in NY!!!! ;D Lots of people still don't have power and probably won't for a another week at least.

[wolverine]

Yes you can, can such in a pressure canner.

I wouldn't do it any other way unless you have a recipe that is proven with enough acid in it to be safe.

Pickles,are high acid because of the vinegar,same with pickled peppers,or other vegetables that are pickled.

When I can pickled vegetables,I put them in the jar raw,pour boiling brine to 1/2 inch from top then water bath.

Tomatoes can be canned in a hot water bath(boiling hot) for the time the recipe calls for as long as some form of acid is added.

Acid can be vinegar,lemon juice, lime juice, or citric acid in powder form.

I'm going to see about a new topic that has a list of the terms used in canning.

Rule of thumb in canning is two years, yes can be longer, but jars need to be kept out of sunlight,and at an even temp 40 to 70 degrees for longest storeage.