Cooking with Pressure

Using a pressure cooker or a pressure canner is not hard.  It isn’t scary.  It’s very safe!

This is a post I wrote about canning chicken broth that gives a little more detail about the process.  I went into more detail in this post.

I currently use a Presto 23 quart canner and for the price, it’s hard to beat.  I’ve had this one for about 8 years and use it a lot.  Every other year or so (emphasis on ‘so’), I have it checked out at the county extension office to be sure the pressure regulator is accurate.

Once I get the gas stove .. maybe by tomato canning season this year . . I’ll probably get this one.  I’m afraid to put that much weight on the glass top.  It holds 14 quarts vs. the 7 quarts my current canner holds.  Then, between the two canners, I can be canning 21 quarts at one time.  Oh, that sounds heavenly!  The gas stove probably won’t happen this canning season though.  Today is Thursday.  I had the fire department out here Monday for approval of the propane tank.  I had the plumber out here Tuesday to tell me if the current plumbing lines will work.  I’m still waiting on Vince to get a contractor out here.  A propane tank and plumbing lines do no good without the room being finished! 🙁  I could call the contractor but Vince wants to talk to him and explain about the pole barn . . want to know where the pole barn rates on my priority list?  Yep, you got that right.  OK . . back to canning.  I will be patient about the stove . . I’ve waited this long.  No need ruffling feathers because one of us moves at warp speed and one moves at a snail’s pace.

If you’re wanting to get started canning, check around with your friends and see if they know someone who cans and maybe you could spend a day with them during canning season.  It truly isn’t hard and except for a few foods that come to mind, I’d much rather have canned food that food in the freezer.  First, I don’t have to worry about losing it if the power goes out.  Second, food lasts longer if canned correctly, with no risk of freezer burn.  Third, canned foods are mostly ready to eat when the can is opened.  If I’m having to cook when the electricity is off, and using a camping stove or open fire, I can heat up a can of beans a whole lot more quickly than I can cook a package of frozen anything.

And, yes . . for naysayers, I’ll go to my grave believing that home canned food tastes 100% better than a storebought can of anything.  But .. that’s just me!  🙂


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    Yup home canned tastes better. Good luck with the project, we all understand about the snail’s pace, I’m finally getting my patio after 4 years of waiting!!!!

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    I grew up watching my mom and grandmother can. I learned as soon as I moved out of the house and had my own home. I canned tomatoes and froze corn that year. I loved it then and I’m still doing it only on a lot bigger scale. I know what goes into my food and I have the satisfaction of seeing it on my shelves through out the winter. This last winter I didn’t have to buy any vegetables except salad fixings. It’s great!

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    Judy, I’ve used both my 15-1/2 and 21-1/2 quart All Americans on both glass tops I’ve owned, (even though you’re not supposed to) with no problem, but I think you’re right to be worried about cracking the glass with teh 30 quart model.

    The worse thing about the glass tops is the heat turning on and off. What a pain!

    But you are so right, home canned food is 100 times better than store canned!

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    Jackie Hicks says

    As a home canning (for more years than i would like to admint to) I can testify that what Judy is saying about canned foods is absolutely correct. It the best!

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    Jackie Hicks says

    As a home canning person (for more years than i would like to admint to) I can testify that what Judy is saying about canned foods is absolutely correct. It the best!

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    patti says

    after moving to a place where a garden can be had, last year i learned to can tomatoes with a friend of mine. i do have a pressure cooker, but she raved about this “upside down” steam canner so that’s what i got and did it just like her.

    at the time i had only figured on canning tomatoes, so i’m not sure if i can use this new-fangled contraption for canning other things in the same way. i’ve always heard that tomatoes can easily because of their acidic quality so would be a little leary using it for something that would take more care. anyone heard of this type of canner? it’s put away in the garage storage so i’m not even sure i’m remember the name right — i did get it from the sears catalog Item# 00888099000 |

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    Donna S (in MI) says

    After a few emails from you last year, I conquered my fear of canning and pressure cookers and canned for the first time last year. I loved the results! A friend who cans came over and we did pickles for my first batch. Easy! And I can’t wait until I can do some more raspberrie jam. I recently made some tuna salad using some of the relish I canned. My husband, not knowing it was home made relish, commented on how good it tasted.

    I am still toying with the idea of getting a regular pressure cooker. I do love me some pinto beans! And I usually just open a can.

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    Deb S says

    I have a canner very similiar to the one you want – not sure it’s quite so big though. I did get it at Amazon – about 10 years ago, – and it was the best $150 I ever spent. We still use it about once a week, and much, much more during canning season. We have jars and jars of jellies and jams as well as pickles from the past couple of years. No matter how much tomato sauce I put up – it’s always gone by April/May. That is one wedding present I’ll definately be getting each of my children when the time comes !

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    Darlene S says

    Judy, I totally agree with you that home canned foods are the best!! Even after 2 years on the canning shelf, my tomato and green beens still tasted better than anything in a can. Also, try eating something from the freezer 2 years after you free it! Not going to happen. Dar