Another canning newbie here! I'm going to purchase a pressure canner since it can be used as a hot water bath as well.
Here are my two questions:
(1) HOW do you check your gauge each year...is there a government office that provides this service or an instrument I can buy?
(2) WHAT would happen if I pressure-canned hi-acid foods instead of using the hot water bath system on them?
Equipment Questions
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 sueg |
Equipment Questions |
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Posts: 1 (10/23/09 07:20:57) |
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mcnerd |
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Posts: 255 (10/23/09 08:28:34) |
I'm curious why you think a Pressure Canner can be "conveniently" used as a hot water bath canner? A lot of people would love to know so they
would not have to use two different pots, like me.
If you buy a 'dial gauge' canner -- not really recommended for beginners -- they need to be taken (or shipped) to their local food Coop Extension at a local university. Gauges must be tested before they are first used and at the beginning of every canning season. Gauges can become up to 4 lbs off and must be replaced in that event. If you pressure canned hi-acid foods that did not require it you would probably turn them to mush. It can happen to low-acid foods also if tested recipes are not followed EXACTLY. If you have not read the Ball Blue Book yet, I highly encourage you to get it. Cost is only $6. http://www.homecanning.com/can/ALBasics.asp
Support Botulism: Prepare your food in an open kettle and seal.
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sueg |
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Posts: 2 (10/23/09 11:58:36) |
This was in the product description of the Presto canner that I was looking at:
"... It doubles as a boiling water canner for preserving homemade jams, jellies and salsas." In case you're curious, here's the website: http://www.walmart.com/catalog/product.do?product_id=5913467&sourceid=1500000000000003260370&ci_src=14110944&ci_sku=5913467#ProductDetail I did read most of the Ball book already, but it didn't answer my second question. Thank you for your help. |
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mcnerd |
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Posts: 256 (10/23/09 12:23:35) |
Some of these companies will claim their "cookers" can also be used as "canners" in an effort to improve sales, but its not necessarily
truthful or entirely safe. I would read such claims with a grain of salt and seek further clarification from the experts.
You "could" use a Pressure Canner as a Boiling Water Canner but it would require removing several pieces first which is not convenient or practical. The Ball Blue Book did not answer your question because it is something that is not done.
Support Botulism: Prepare your food in an open kettle and seal.
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Zenbirder |
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Posts: 2 (11/17/09 16:23:57) |
Let me jump in and disagree with the Nerd. A boiling water bath canner is just a pot that will cover the jars with boiling water, preferably with a lid to
lessen temperature loss. My pressure canner can be used as a boiling water canner by not locking the lid and leaving the lid ajar, a gap for steam to escape. I
don't need to remove anything from my weighted pressure canner. There is nothing "unsafe" about using any pot that covers the jars with boiling
water and uses some means of separating them from the bottom of the pot, a rack or partition of some sort.
Part 2 - the So Easy to Preserve book from the U of Georgia extension has some recipes with times for both pressure and water bath like Seasoned Tomato Sauce p. 57. If you use these recipes you will cut the actual heat producing time of your stove down, but may add to the time for processing as you need to let the cooker recover normal pressure on it's own. In theory there would be pressure times for all processed products but in actuality they many not be worth the bother and may lessen nutrient content. Plus there has been no incentive for the recipes to be tested in a qualified lab kitchen, so the times for pressuring are unknown. |
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mcnerd |
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Posts: 266 (11/17/09 16:53:03) |
You can disagree all you want, but it does not change reality and your lack of proper information/instruction that comes from the food preserving authorities.
Support Botulism: Prepare your food in an open kettle and seal.
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Tinychicken |
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Posts: 9 (11/18/09 05:04:10) |
According to my Presto pressure canner instruction booklet, the only thing that has to be removed is the overpressure plug for the canner to be used as a
boiling water canner. The pressure regulator is not used.
Joan
Near Amity in Western Oregon |
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mcnerd |
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Posts: 267 (11/18/09 07:04:58) |
You are correct. You must remove the overpressure plug and remove/leave off the pressure regulator and have
the lid fully on. The canner is positioned so that you can see the water through the plug hole to determine when the boiling starts.
Most still find it easier and most convenient to have a separate BWB canner, especially one of the newer ones with glass lids.
Support Botulism: Prepare your food in an open kettle and seal.
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lindiloo |
Electric Pressure Canning | ||
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Posts: 1 (11/22/09 05:38:57) |
Is it possible to use my electric pressure cooker for canning. If so, would I use low or hi pressure and for how many minutes per quart? Lets say for uncooked
vegetables.
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mcnerd |
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Posts: 268 (11/22/09 08:47:25) |
Pressure "cookers" cannot safely be used as a "canner". These smaller units are designed to heat up quickly and be cooled down quickly for
food, and canners operate quite the opposite.
http://missvickie.com/canning/cookercanner.html
Support Botulism: Prepare your food in an open kettle and seal.
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