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#pressure canning
eatfreeordie · 8 days
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People need to start testing pressure canning recipes with foraged ingredients!! Please
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ahedderick · 2 years
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Canning
   I am sweating waiting for the canner to cool down so I can unload the jars of chili sauce. The canner will (eventually) cool down. No word yet on whether I will cool down. Ever. It is hot. The chili sauce is chock-full of cumin and garlic and chili pepper and cayenne powder and paprika and bell pepper and onion. All pureed in with many, so many tomatoes. It smells divine.
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xiazats-mind · 2 years
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A Simple Guide to Water Bath/Pressure Canning
You will need:
A water bath or pressure canner
Mason jars, regular or wide mouth
Mason jar lids and bands
Jar lifter or similar device
A funnel
Canning recipes (easily found on the internet)
Water Bath Canning
Great for high acid foods, like tomatoes, pickles and jelly.
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Important Note: Only preheat if you're canning hot food; if you're not, skip this step. This also applies to pressure canning.
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For non-dairy products, wiping the rim with a little white vinegar is recommended to kill any germs and prevent botulism. This also applies to pressure canning.
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Pressure Canning
Great for low acid foods, such as meats and vegetables
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Steps 2 to 3 are the same as water bath canning
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This is either a canning tip I don't see much, or compensating for some weirdness of my new pressure canner, since I don't think I had to do this with the old one:
(Gently) tighten your rings after taking jars out of the canner (if they're loose)
I was having a terrible seal rate when I started using this new Presto canner, much worse than when I had an All American, and on all different products. Idk what the difference could be, really, but I figured out the rings were getting rattled loose in processing, and so the lids weren't sealing. I get nearly 100% sealed now, and I found a small imperfection in the rim of the one jar that didn't seal out of this batch.
The logic of two-part canning lids is this: You put the rings on only juuust finger tight, so air can escape during processing. Hotter->expansion, and that's why you leave headspace. The ring keeps it from falling off completely, but also lets it move a little. Then when the food has been held at temp long enough to kill pathogens, you take your jars out and let them cool. As the air & liquid inside cool down, they contract, and that lid is pulled down, forming the seal. Ta-da, no pathogens inside, none can get in, and the lid won't fall off. And the rings can be removing for storage, having done their job.
So if the rings are too loose, as the cooling creates that pressure differential between the inside of the jar & the outside, air from the outside can get in under the lid to equalize, and you get no seal. Boo. Checking that the rings are still on correctly after processing (being careful meanwhile not to interfere with the lid) has saved me a lot of work & trouble already.
There's precedent for doing this, though current instructions say not to. Tattler reuseable lids call for putting them on extra-loose to start, and tightening after processing. This was also the procedure for the old glass lid & wire bail jars - lid on rubber gasket during processing, bail only laid over the top, then snap the bail down to seal afterwards. I think the key to doing this with modern two-part lids is being gentle, & not going any tighter than they should have been on in the first place.
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The first jiggle is the best 👌
[⚠️possible sound warning]
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twopawsfarmhouse · 1 year
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My short term and pint jar canning storage. Built from two antique leaded windows!
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ki-adi-money · 1 year
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Has anyone used harvest guard lids? I've been interested for a few years but they're kind of pricey.
I tried a pack of the tattler ones and they were a pain in the ass to get the gasket and the lid to line up right and only had like 75% seal, comparable to when I've reused metal lids for things like jelly, pickles, or salsa that I dont mind eating or giving away if they don't seal.
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bittybirdshomestead · 1 month
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Canning on Electric Ceramic Top Stoves & Pressure Canning Beans
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It's been a hot second folks but I have a new post! and hopefully a somewhat manageable schedule of ideas to share!
So this week I have a new video up on my YouTube on tips and things to consider when canning on an electric ceramic top stove and then I walk you through pressure canning some dried beans.
Be sure to head over and check the video out in full for all the info, but if you just want to know what you need to consider when canning on an electric stove, keep reading!
The heat resistance glass section is only over the elements where the glass is intended to become hot. So if you are moving a pot off the stove, you DO NOT want to drag it (it can scratch) and you DO NOT want to put it on glass that is not an element. Even putting it on an element may cause issues because it is a sudden change in temperature AND the element may not be able to handle the weight....but more on that in a bit.
I REPEAT...DO NOT DRAG YOUR POT!
Check with the manufacturer on weight restrictions. Some stove tops have one general weight rating on ALL the elements, some do not. My particular stove SAYS any element can be used, but someone I emailed from the company directly said that it would be best to JUST USE THE FRONT MULTISIZED element. So make sure you check
Radiant heat ceramic top stoves cycle the element on and off so it is not a steady heat. This means you might just want to keep an eye on your canning while it is going to make sure it stays boiling the way you want if water bathing, or that the rocker is keeping the right pace of you are pressure canning.
Make sure you can handle lifting a fully loaded pot. When you need to remove the pot from heat, you can't just turn it off like a gas stove, and remember you cant drag it across the stove top. Before starting, make sure you are able to move the fully loaded pot off the stove without hurting your self. If you are pressure canning make sure you can do it smoothly as the pot is under pressure.
You need a flat bottom pot! The regular black and white flecked ones that have a raised edge to minimize the stove top contact is NOT what you want. This ring creates a pocket of air on the stove (because remember its a flat surface not a gas element) and this can cause your stove top to crack.....ask me how I know this....
The flat bottom part of the pot that makes contact with the stove top should not extend beyond the element more than 1 inch all around. Again, this is due to weight and where the heat resistant glass is.
To get more in depth info on these tips and can some beans with me, hop on over to our channel here and make sure to subscribe!
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dragoncarrion · 1 year
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People who see pics of like those fucked up deep sea fish and creatures and go "omg I'm never going swimming in the ocean again 😰😰😰" calm down. They're 5000 feet below where you are and also i went down there and none of them even knew you. Leave them alone bitch
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canningsupplies · 6 months
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How Pressure Canners Keep Your Food Safe?
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Pressure canners play a crucial role in preserving food safely through canning. By using high pressure and temperature, they eliminate harmful bacteria, ensuring the longevity of canned goods, and ensuring long-term food storage without compromising quality. This method is crucial for low-acid foods like vegetables and meats. Pressure canners for canning create a sterile environment, safeguarding your food from spoilage and contamination.
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sophblogsnthings · 6 months
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What Is Pressure Canning?
Food preservation is as common as rainy days in the UK! Whether it is with a freezer, by creating jams, or otherwise there are many ways to make preservable food that can be enjoyed by the whole family at their convenience. One of the newest trends heading over to the UK from the USA is pressure canning. “But what is pressure canning?” I hear you ask. Simply put pressure canning is a process where food is stored securely in sealed jars which are then heated to a high enough temperature to remove all bacteria. The food can then be cooled and stored away for longer periods of time with a shelf life of upto 1 year being possible depending on the item in question. In this article, we will be taking a look at what pressure canning is, what foods are suitable, and more.
What is pressure canning?
Pressure canning involves a pressure canner, jars of various sizes depending on the item being stored, a water bath, and time for the jars to be sealed. It is similar to the process of water bath canning but is suitable for less acidic foods such as meats. Essentially the same process occurs but the water is heated to a temperature and pressure where all germs and other bacteria are killed. This means that the food can be stored for a much longer period of time. There are a number of different pressure canners, jars, and devices that you can use to get the job done. Read our article here to go further in depth on how to get setup for pressure canning.
What foods require pressure canning?
As stated pressure canning is a suitable option for foods with a lower PH and less acidity than fruits/jams etc. Some of the common foods that are suitable for pressure canning include:
Meats
Seafood
Low acidic vegetables (Such as carrots, green beans, spinach)
Soups and stews
Stocks
Dry beans
Are there any foods not suitable for pressure canning?
Pressure canning is a specific method of preservation and some foods just will not respond well to it due to the high temperatures and pressure. Some of these include:
Milk
Flour
Pasta
Rice
Eggs
How can Love Jars help?
Are you excited by the possibilities of pressure canning and want to explore the subject in further depth? Perhaps you are brand new to pressure canning and want to get a grasp on the basics. Here at Love Jars we have a series of video classes that go through everything from the very basics to advanced canning techniques. We also offer seasonal live classes which you can follow along with in real time and ask any questions that you have. Take a look for yourself and see where it takes you!
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rmspeltzfarm · 8 months
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Easiest way to learn Pressure Canning
Great family activity for winter storage of Beets
youtube
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Operation Functional Home: Take Two- Day 8
Today was food preservation, specifically pressure canning focused.
Because I live in a rural area, with limited fridge or freezer space and no root cellar, basement, or cool temp crawlspace, I have to can or dehydrate food for long term storage. Bonus is that dehydrated food is great for my camping and backpacking side hobby.
Today was focused on two projects, First canning up the chicken stock I made yesterday, and second was seeing if my winter squash was still good and canning it if possible.
Chicken stock was easy, only takes 20 minutes to process pint jars. Only new thing was that this batch of stock was naturally more cloudy, I think due to the mix of gamehen and rotisserie carcass frames and that I used ground pepper instead of peppercorns. Got 8 pints out of this batch!
Winter squash was a new product, had to go to the NCHFP (National Center for Home Food Preservation). It requires 55 minutes for pints as well as blanching the cubes. It's a very pretty orange color, and I managed to get a couple of the flats on in alignment with the jars so I might enter a jar into the local country fair. Most likely will use for soups, pies, and baked goods, I've got 9 pints to experiment with this year.
Pic 1 is my canning set up: L-R pressure canner, stock pot for heating up what is being canned, bowl of vinegar and rag for wiping rims, flats in warm water, rings, and thick towels for cooling jars.
Pic 2 is the finished product, first three columns (orange) are winter squash, last two are chicken stock (tan)
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Otherwise the only cleaning I did was
- jar prep and kitchen counters (canning requires a clean work space for safety)
-1 load laundry washed and in dryer, second load washing.
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Gustav Klimt (Austrian, 1862-1918) Love, 1895
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astraltrickster · 6 months
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ngl I'm not a fan of how the very necessary discussion of how autistic girls (and many poc for that matter, not that we usually remember this) often end up masking hard due to the pressure to "be ladylike" or "not be too angry" and therefore end up being seen as "very polite" and "mature for your age" and so on and so forth is morphing into being less about how social pressures may impact how autism presents and more about saying "so there's Girl Autism and there's Boy Autism and Girl Autism makes you nice and polite and pleasant but Boy Autism makes you gross and annoying and rude and offputting and no it's not ableist at all to say that being overly excitable or trying to get a turn to talk when you don't know when your turn is or struggling with arbitrary rules is rude and annoying because Girl Autism exists uwu"
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1eos · 7 months
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'tumblr is full of 14 year olds' wrong tumblr is full of 24 year olds who just don't do anything. and that's okay
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