299557
went off to see MIL this morning & mentioned that I have been doing some canning & asked about the pot & this is what she gave me......... dated 1962 & some of the references in this book made me laugh:
canning preserves is a suitable use of time that a housewife can do with minimal strength required. LOL
by pldc
28 Aug 2014
anyway after reading through most of the book I realize that this pot will have to be returned as I do make jams & Jellies & tomato based products all of which can not be done in this fancy pot sigh...........I guess the good old fashioned way is still the very best way to can!
by bevintex
28 Aug 2014
does anyone on your Christmas list need one of these? It would make a nice gift for someone who would use this type of canner
by pldc
29 Aug 2014
I don't know anyone but my girls who do preserves? I am learning more from Suzanne so may end up keeping it after all?
299557Looks like a nice canner. I use to can a lot but haven't for many years. Back then you didn't have to use the canner for jelly and jams. We just cooked the products, placed it in the jars and use wax on top to seal or place the lid and band on the jar while hot and it sealed as it cooled off. I believe they now suggest not to use wax because bacteria can still develop if a good seal has not been made. Be sure to sterilize your jars. Have fun with your canner. As others have said books can help a lot- Ball and Kerr. Another place to check is the U.S. Dept. of Agriculture or the Home Extension offices.
62459Preserving low acid foods require the use of a pressure canner--meats, vegetables and tomatoes and pickles without added vinegar or lemon juice. High acid foods--fruits, fruit juices, jams, jellies and other fruit spreads, and foods with added vinegar or lemon juice--may be processed in a water bath.
Since you are not familiar with canning, I recommend purchasing the most recent "Ball Blue Book" or contact your local USDA office for more information on the most effective way to use your new canner.
Enjoy the "fruits of your labor."
7068I know it's late, but I hope you had a marvelous, blessed birthday, and many more to come!
What a great present - I am sure you will find someone to advise on its usage.
Enjoy all the canned items to come!
Anneliese
8037I look forward to seeing all the lovely things you will make in your new toy. Hugs Sarah
by pldc
28 Aug 2014
Thanks Sarah, I'm thinking I need a little more info before I can tackle this. I may have to get this Ball book
253107I'm using very old pressure canner right now! I do have it checked for the proper pressure every few years. You'll do fine. I like the Ball Blue Book of Canning...it is easy to read & understand!!! Enjoy! (I got my book at WalMart, I think)
35675Got a Presto pressure cooker for a wedding present in the 50s been cooking in one ever since. Never have canned in it. Used my grandmothers big pressure canner to do that. She never used it to make any jams or jellies but did can pears and peaches in it. I like to use a Pressure cooker because things cook so much faster in it. Been using one for over 50 yrs. Never had it to blow up with me. . simply use them as the directions say and you will not have any problems with it. Lillian AKA--lbrow
by pldc
28 Aug 2014
thanks Lillian, do you have any special instructions for doing peaches or pears?
by AuntAnnie
28 Aug 2014
A pressure cooker and pressure canner are NOT the same. The pressure canner has a gauge to monitor the interior pressure of the vessel. The pressure cooker uses a weighted valve cover to regulate the internal vessel pressure. I love my pressure cooker to make stews.
145789If I want to make jams (which I do & canned soups & stewed tomatoes) Is this the right pot to do it in or is there something else that I should be using. Right now I stand @ the stove & do this in a stock pot so it is a lengthy process...........is there a pot that will cook it for me that is called something other then the pressure canner?
by gerryb
27 Aug 2014
Nope, that's it. Some things you do in a "water bath" as opposed to pressured. But you can use that same pot for that long as the water covers the complete jar.
299557Nice gift!!! I used to can but not for a few years. The Ball Blue book is one of the many canning bibles. If you follow that you can't go wrong. I've not dabbled too much in fruits or jams, other than mostly tomatoes, and green beans. You will probably find a lot of useful info on the web too. Your library may have a copy of the blue book, also you know our infamous retailer Amazon will surely have it. I use a pressure cooker all the time for dried beans, also roasts, etc. Have fun with it!
by gerryb
27 Aug 2014
No, you cook the dried beans and/or roasts in a pressure cooker. But not that canning one! It's too big. By the way, I do dry fruit (apples mainly) in a dehydrator. Has trays to lay the fruit on.
by sewilso
28 Aug 2014
I use an 8 qt pressure pan typically for cooking food to serve to eat, not can. You can buy them smaller too. I add water to the pan as well or it would burn, trust me. lol! When I do corned beef, I always use a pressure cooker, it's much faster and to me less salty. I had baked one once, and it was pretty salty. Gerryb is correct. You can also use the dehydrator to dry beef for jerky, also can find recipes to dry things via your oven at low temperatures. Hope this helps.
23281One thing more important then knowing how to use this is to make sure you have a stand alone gas or electric range with the right size burner for the weight and size of the canner. IF you have a glass top you may as well take this back, you can't use it on the glass cook top. The counter top stoves now days also have a different size burner that fits these large canners and mine can no longer be used because of the size burner I have. My range top is old and the newer burner assembly costs more than a new range top. Just something to consider.
35301I use pressure cooker all the time and love it, but not for canning or preserving . I had seen that Ball now makes on for canning so hope this site helps you out. I
by Leaha
27 Aug 2014
A regular standard size pressure cooker can be use to cook you roasts in, potatoes for mashing, potato salad, your frozen soups, cook ham and beans, etc. One uses them to make meals in a hurry as they cook faster than other methods because of the pressure, they come with a little cookbook and have lots of idea. This great big guy is mostly used to preserve you foods in the glass jars with the rings, this is a 7qt jar size; also use pint jars and it will hold a few more. It must have the right amount of water to work, time, the exact pressure and never leave it unattended. When filled they are also very heavy when jars and water are in them.
by baydreamer
28 Aug 2014
I have an electric one. I cook for the 2 of us in it. I have learn to brown the meat, cook (under pressure) and I even finish the sauce in it. To me the secret is how much liquid you need for cooking time,( as Leaha has mentioned) For my electric pressure cooker is 1/4 cup for every 15 min. Now if you are cooking grains it's a different about. There are lots of web sites for pressure cooking recipes. I just did red quinoa and it took 5 mins.
Another tip is, if you are cooking meat , let it depressurized on it's own, for veg. etc. you release the pressure. I have found with mine if it's not quite right, I just tighten it up and turn it back on for a short period of time.
33350I think this kind of pot always needs water or another liquid to work. If you cook jam you have not enough liquid in it
With special sugar you get jam more quick.
26010I am not sure pressure canning fruit works. I would think vegetables can take the additional heat.
by Leaha
27 Aug 2014
Ball and Presto both make a canning book that tells how to use it and what can be canned it. Fruit will work it's all in the time and pressure. :-)
by pldc
27 Aug 2014
thanks again Leaha I need to know as much as I can in order to see if this will fit my needs
173580I've had pressures cookers ever since I got married, but never one as big as yours. I've never used it for jam. Or rather, I used it to stew the fruit (especially when making marmelade) and with the lid off made the jam.
by pldc
27 Aug 2014
what is stewed fruit? so you used it like a stock pot? that is what I do now so maybe this isn't the right thing to have?
145191He want's to be sure he won't go hungry this winter and now you can catch up with your daughter.
by pldc
27 Aug 2014
lol he will have to give me a hand if I am to catch up lol maybe this will be faster?
67271I have one but never used it for jam. I canned peaches, tomatoes and beans with mine.
33871Sweet gift for a canner! PM sdrise (Suzanne). She is the canning wizard with a pressure cooker.
168892I am scared of these don't ask why .I gave mine to Jeff he used it outside lol hugs and did u get anything via Canada post lol???hehe
by toogie
27 Aug 2014
Me too, Carolyn, I'm scared. Mamma had what looked like a little wheel/or flat disc on its side, on the top of hers. That thing would shake and dance, and I was afraid it would blow up!
by bevintex
27 Aug 2014
My Grandmother always used one and bought one for my Mother but she was afraid of it too. She used the kettle part for cooking but never the lid and wiggly thing.
by noah
27 Aug 2014
let me tell you when they blow off you have one terrible mess to clean as well as wrecked ceiling:(:(
by Leaha
27 Aug 2014
You are right, they do make a BIG mess when they blow...we had applesause all over the kitchen...everywhere! Mom was not a happy camper! :-(
by gerryb
27 Aug 2014
Mine blew one time with green beans in it. (this is a smaller pressure cooker, not the one you have!) I had forgotten it all the water boiled out & then the safety plug blew! What a mess! Beans all over the ceiling plus a dent where the plug hit! But I still use one...that was my fault for not watching it!
360383I have a pressure cooking, I don't use it for the jam. The jam I just make with special sugar ( we call it gelei-suiker). With this special sugar you use 2 parts fruit and 1 part sugar. Boil for 4 minutes . And just fill the glasses with the boiling jam, as much as fits in the glass, Close it and let it cool upside down.
But the pressure cooker I use for pickling of green beans. I clean the beans, cook them in boiling water for 4 minutes, throw the water away and cool them a little in cold water.
In the meantime I fill the pressure cooker with 500cc water with a little vinegar and let it boil. In a pan I boil 1000cc water with 2 spoons of salt.
When the beans are cooled a little, I fill my preserving jars with the beans, fill them with the salted water, close them . and put the jars in the pressure cooker, on the inset box, I close the cooker and bring it under medium pressure for about 20 minutes. When time is up, I turn of the heat and let it cool by itself. When the pressure is off, I can open the cooker and the jars are ready for storage. it works great :)
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