Pressure cookers and canners date back to 1679 where Denis Papin, a French physicist and mathematician designed this large cast iron pot with a locking lid. His invention raised "the boiling point of water and at this higher temperature, bones softened and meat cooked in quick time."
Oh, we've come a long way baby . . .
Since I began developing my year long food pantry, I've experimented successfully with solar cooking (so far baking bread and roasting chicken). Now, I'm going to "experiment" canning meat and anything else I can find to can. I've just about decided to invest in this Presto 23 quart pressure cooker/canner (unless someone has another suggestion). This kind of equipment was common place in my grandma's kitchen and years ago, I remember having one myself (should have kept it) that just sat on a shelf.
So, to all you expert canners - got any advice to pass on my way?
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6 comments:
I canned for the first time ever last year, and loved it! I'm hoping to branch out to canning meat this year--great way to be able to stock up on great meat sales and preserve them, not having to worry about freezer space.
Anway, I taught myself how to can using The Ball Blue Book to canning. I love that book and I feel it is a necessity for any home canner!
Good Luck!
@GettingFreedom
The blue book is the best!! I bought several at wal-mart this year, and gave them to friends who are also learning to can. I also, just got my neighbors, moms, canner, to try out. Her mom just passed away, and she has no interest in canning..this is a pressure canner, not a pressure cooker, (which I already have) so, I too am going to make fast can of cows and pigs, which i can buy off the farm here...
I am excited to read everyones posts about doing all of this..I wouldnt pay for a new one though, as they last a really long time..and haven't changed much. Be sure and shop around...and try and skip the rubber gasket, as I have heard from at least three old timers lately, as well as the food storage lady.
hugs
v
I just started canning a little bit last year. I hope to do more this year. At this point I only have a water bath canner but would like to get a pressure canner at some point!
Wow, that's brave! Pressure canning totally intimidates me, but love me some water-bath canning. Salsa, jams, chutneys, fruits, pickles, you name it, I'm a canning nut at harvest time. I'll be watching carefully to see how you go about it.
I am looking forward to learning how to pressure-can myself. I was given a hand-me-down canner, but have been a bit scared of it so far. (Water-bath is no problem.)
My mom just signed up for a 'Master Food Preserver' class through her county extension service. At the end of the class, she'll be registered and should be able to answer all questions related to any type of canning and preserving. I'm thrilled!
One note - I learned a few years ago (in a canning class) that our local county extension service offers to check & test out your pressure canner for you - particularly because many have a rubber seal that can deteriorate over time & use. So, for anybody looking into using an older model, rubber seal or not, I'd recommend seeing if you can have it checked or tested. :D
From what I understand, they should be checked every year! I am waiting until Monday to take this old one down, and see what they say! the bachelor neighbors next door started doing the happy dance, when hubs said I was going to can meat. Apparantly, its the BEST!! WE shall see!!
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