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Boiling bath vs Pressure canner?

Post in 'DIY and General non-hearth advice' started by Adios Pantalones, Sep 6, 2012.

  1. pen

    pen There are some who call me...mod. Staff Member

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  2. save$

    save$ Minister of Fire

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    What about pickles. Are you going to pressure can pickles? If you pressure can pickles, you might get a lot of really soft pickles. Not my favorite. Jams are usually hot water bath. There are good uses for both. Just stick with the modern methods.
    If you have one of those horrid glass top stoves, be careful, there only one pressure canner that says it can be used on glass top stoves. I can hardly wait for my stove to break down. We got it about 3 years ago. A glass top unit. White! and two ovens. Hated it from the second day we owned it. We have never used that second oven. Too low to the floor.
  3. firebroad

    firebroad Minister of Fire

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    Pickles, jams and relishes should never be pressure canned. In fact, many of us old timers used to never processed them at all, just poured the contents into scalding hot jars and lids, and turned them over. For jam, we would cap it with paraffin with a bit of string to facilitate removal. It was found that these are not safe practices, and even though no one in my family ever got sick, I began processing in a BWB some years ago.
    The directions are in any good canning book such as the Ball Blue Book.
    Backwoods Savage and pen like this.
  4. Dune

    Dune Minister of Fire

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    Wow, that's weird. I only use the bottom oven because the top one is too low.
    Adios Pantalones likes this.
  5. Adios Pantalones

    Adios Pantalones Minister of Fire

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    Backwoods Savage likes this.
  6. Adios Pantalones

    Adios Pantalones Minister of Fire

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    Man, that large size pic is even sexier
  7. firebroad

    firebroad Minister of Fire

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    The All American is the CADILLAC of pressure canners, AP. Good choice! You won't have to worry about gaskets, for one thing.;)
  8. save$

    save$ Minister of Fire

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  9. Adios Pantalones

    Adios Pantalones Minister of Fire

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    I appreciate the warning, but I have gas. My stove has gas as well :)
    firebroad likes this.
  10. firebroad

    firebroad Minister of Fire

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    Wish I had gas. The stove, I mean...;em
  11. save$

    save$ Minister of Fire

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    I have been trying to get my wife to go to a gas stove for years. She had one that was in old military housing that blew up in her face. She had her hair burned off and her nylons melted on her. ( also pregnant at the time). Only now, some 40 yrs later is she willing to consider a new gas stove. She didn't get scaring on her skin but it sure did a number on her not wanting a gas stove.
  12. Adios Pantalones

    Adios Pantalones Minister of Fire

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    I grew up scared of gas- we always had electric- but what a huge difference it makes cooking.
  13. Morgan

    Morgan Member

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    I have the All American 921 model, does 17-19 pints at a time. Just did up some Round/Blade beef up a few days ago, cold packed, turned out delicious. I heeded the warning, but still use it on my ceramic stove top with no problems, I have not done a full load though, full loads I do in the basement on the propane burner
  14. Backwoods Savage

    Backwoods Savage Minister of Fire

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    I have so much gas they want me to use medicine to calm it down....
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  15. save$

    save$ Minister of Fire

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    I do most of the canning out on our screen porch. That keeps the mess out of the kitchen and it is a better clean up when I can hose the place down when I am done. Only do the pressure canning inside. I liken having the picnic table that I can spread things around on.
  16. fishingpol

    fishingpol Minister of Fire

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    Go big or go home.!!! Nice. I trolled CL the other night, pressure canners are out there, just on the other side of the state.
  17. firefighterjake

    firefighterjake Minister of Fire

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    Same here . . . mother was scared of gas stoves.

    Now I don't know if you could pay me to go back to cooking with electric.

    For the record . . . fast fact of the day . . . more cooking fires in the US occur with electric stoves (I'm not sure if it is simply because more folks use them or if the absence of actual flames leads to folks not thinking a little more about fire safety around the stove.)
  18. Adios Pantalones

    Adios Pantalones Minister of Fire

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    I know that my mom leaves her electric on all the time. She's famous for melting things or having pots glowing on the stove.

    Seeing a flame is a pretty good indicator, and maybe people are more careful with fire, as well.
  19. Adios Pantalones

    Adios Pantalones Minister of Fire

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    So will this thing free me from using very specific recipes for canning? If I use the right heat/pressure/time- am I able to can my chili or spag sauce? (I am pretty fond of my own recipes)
  20. Backwoods Savage

    Backwoods Savage Minister of Fire

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    You'll do fine Adios. It just won't take as long.
  21. rideau

    rideau Minister of Fire

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    Our family has been making jams and jellies for 200 years. Never have hot water bathed them and never will...totally unnecessary if you use clean sterilized hot jars and make sure you have good seals. I have one jar of my grandmother's jelly left, made in 1988, it's still crystal clear. Make red currant, crapapple and apple jelly, strawberry, raspberry, wild raspberry, gooseberry, strawberry-rhubabrd and blueberry jams. We used to always seal the jelly with parafin (two layers, thin), and the jams with rubberseals and glass capped screwtops. Now generally use the vacuum screw tops on all the jams and jellies, although I do occasionally use one of the really old jars or my jelly jars for fun. Use nothing but sugar and fruit. Have never had a jar that seals go bad. If one doesn't seal I refrigerate it and use it first. That seldom happens...
    Do a lot of cooking with my jellies (flavor white sauces for ham, chicken and turkey dishes, heat some left over poultry and meats in jelly, etc) and use brown sugar to make the jelly that is destined for cooking...gives a richer flavor.
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  22. save$

    save$ Minister of Fire

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    Lots of ways to put up food. After all, food was kept for years just that way by generation after generation. But then we have some that stray. Like Putting their fingers in the containers after they boiled them. Or handle other contaminated food while making putting up canned and preserved foods. The hot water and pressure canning helps clean up those oversights and helps the food stay edible and preventing illness. Like anything, some folks are better at it than others. Many of us don't have parents who canned food, so we have to learn from others (as in this forum) .
    Our canning for this season is all but over. Our shelves are full. It could have been better if the blight hadn't set on, but all in all it was good. I enjoyed my backyard a lot more as a garden than I did last year when it was a lawn. We are already going over what worked, and what wasn't so good. After all, we will be starting seedling again in five months! Got to be ready...
    firebroad likes this.
  23. TMonter

    TMonter Minister of Fire

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    We're been using our All American on our glass smooth top for years with no issues but the last couple years we've been using it on a the propane burner since it heats ways faster.
  24. smokinj

    smokinj Minister of Fire

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    We are running about 25 gallons a week right now. Water bath is all that is needed and a little salt. We have both canners purrsure canner are needed when acid content is very low. I have 2 good size dehydrator too. We can do a little over 5 gallons at a time taking about 48 hours. We have done over 700 qts of viggies and meat since March. Kinda ready for a frost but not stopping til then!
    Adios Pantalones likes this.
  25. Adios Pantalones

    Adios Pantalones Minister of Fire

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    Got the canner today. Thing is built like an engine block. Already did maters tonight

    [​IMG]
    smokinj and save$ like this.

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