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Location: Eat Local Challenge
Discussion: Pressure cooker canning
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BarefootGardener |
Pressure cooker canning
May 29 2008, 11:40 PM EDT
Does anyone have experience canning with a pressure cooker canner? I have a Mirro 12 quart canner, but have not used it because I have not found anyone who has used one recently (my grandmother, at 90, was not so keen to volunteer!). A couple of us in my neighborhood are interested in learning if anyone is open to teaching.Thanks, angie Do you find this valuable?
Keyword tags:
canning
local food
preservation
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arlaede |
1. RE: Pressure cooker canning
Jun 3 2008, 7:48 PM EDT
"Does anyone have experience canning with a pressure cooker canner? I have a Mirro 12 quart canner, but have not used it because I have not found anyone who has used one recently (my grandmother, at 90, was not so keen to volunteer!). A couple of us in my neighborhood are interested in learning if anyone is open to teaching.Hi! Yes, I use a pressure canner every year. No need with tomatoes and high acid food, but great for stock and non-acid veg. I'm considering offering a canning & pressure canning class this fall (Aug - Sept) when it's more applicable. If anyone else is interested let me know and I'll be happy to contact you in June or July to set up class dates and figure out how many to have. BTW - pressure canning doesn't have to be scarry, just use a modern canner. See the Ball Blue Book for instruction and ideas too. But we could all have a great time learning too. Do you find this valuable? |
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BarefootGardener |
2. RE: Pressure cooker canning
Jun 5 2008, 3:06 PM EDT
What if you set a date or two and we can begin promoting it through our networks. Are you looking at a single one or two hour session? Do we need to do hands-on ... thus needing a large kitchen? We can also limit the number of participants based on available space options.
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arlaede |
3. RE: Pressure cooker canning
Jun 5 2008, 8:01 PM EDT
I'm away from home right now, but will put up a few dates when I get back that would work. I'd be happy to do it in my kitchen, but could only handle 4-5 people as it's pretty small and everyone would need to be ok with dogs, they'll leave us alone after introductions but would be around. If someone has a large kitchen or access to one it would not be a problem to do the lesson somehwere else. I think for the boiling water bath lesson (tomatoes) a single up to four hour class would work best because it's not easy to divide the task into two parts. It'd probably be about the same for pressure canning. I'd come up with a guideline so stay on task. After doing a class or two I'd have a much better idea about how it would go.
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