These are relatively inexpensive and free up the stovetop for other purposes.Īll models of modern-day canners have built-in safety features that release steam if the pressure builds up too high inside the pot - ridding the anxieties that revolved around older models that were feared to explode under too much pressure one of the reasons why, no doubt, some folks still shun the idea of pressure canning. Even though some folks claim they have canned on their ceramic stovetops with no ill effects, if you fear damaging your stove, you can buy an electric hotplate or burner and use it for canning. Some manufacturers of these types of stoves do not recommend using a pressure canner on them. If you have a ceramic or glass top stove, you may want to think twice about pressure canning on top of it. You can also buy a special pressure-reading kit or contact your area’s county extension office to see if the test can be done locally. Some manufacturers do this test for free. If your canner is a dial-gauge model you should have the pressure gauge checked out periodically (your manual will suggest how often) to ensure it is in good working condition. I store mine with a folded tea towel inside the canner which absorbs any moisture that may be present. These are not harmful in any way but they can be removed by putting ½ cup vinegar per quart of water - ensuring you have enough to reach the discoloration marks, into the canner and boiling uncovered for about 15 minutes. I also have a 30-quart newer model with the weighted pressure regulator that allows me to can a larger batch in one session.Īfter a few canning seasons, you may notice your canner has some water discoloration marks on the inside of the pot. I have a dial-gauge, 15½-quart canner with the old-fashioned “petcock” on it that is more than 20 years old and it is still in top working condition - perfect for canning smaller batches of food. Pressure canners can be expensive but are well worth the investment for the peace of mind they afford knowing you’re doing it right! They have a very long life when properly cared for and maintained. The disadvantage of a weighted-gauge model is that people who live at altitudes above sea level have to process their foods at a higher pressure. The plus side of a weighted-gauge model is that they do not need to be periodically tested for accuracy as does the dial-gauge model. A weighted-gauge regulates pressure inside the canner and automatically releases any pressure above the desired amount. You can read the pressure on a dial-gauge model and thus control it by either turning the temperature up or down to raise or lower the heat as needed. There are two main types of pressure canners: dial-gauge and weighted-gauge. For instance, a 10.5 quart canner will process up to four quart jars or seven pint jars in one session. The size refers to the capacity of the pot - not how many jars it will hold. ![]() Pressure canners, on the other hand, are made especially for the purpose of canning low-acid foods and come in various sizes from around 10 to more than 40 quarts. ![]() Pressure cookers are not designed to reach high enough temperatures or maintain the adequate pressure needed for safe canning. ![]() Pressure cookers are strictly meant to be used for making fast suppers. If you’re not familiar with pressure canners, don’t confuse them with pressure cookers. For processing low-acid foods, only a pressure canner can reach the internal temperature of at least 240° F, which is required to kill botulinum toxins. The highest temperature a boiling water bath canner can reach is 180° F, which is considered safe for canning high acid foods like fruits, jams, and jellies. I’m thankful that we never got sick eating Grandma’s canned goods. ![]() Most old-timers like my grandma never heard of pressure canners so they used the boiling water bath method to can jars. Attempting to can meat (or any other low acid food, for that matter) without the use of a pressure canner is every bit as foolhardy as arming up with the wrong gun for your chosen quarry … sort of like going after grizzly with a.
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