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Post by deberosa on Sept 27, 2010 20:21:24 GMT -4
This is another new tool I tried in the kitchen this year and will never go back to the old water bath canner!
The canner is similar except the bottom is shallow - about two inches deep. you put water and the rack in it. The jars sit just over the water level in the rack. Get the water boiling - put the jars on the rack and then put a large dome lid over the jars. It has two small holes for steam to escape. Processing time is the same as a water bath.
FDA has not certified this but from everything I read it's just a matter of them getting around to the testing. Seems the steam woudl be hotter than water anyhow and it's much faster in that you don't have to heat a huge amount of water. I can cycle through batches very quickly. It made short work of all of my water bath canning this year.
Debbie
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Post by capecmom on Sept 28, 2010 9:01:26 GMT -4
I use my pressure canner for a water bath canner. I wonder if it is similar? The jars are covered with water like a normal WB but I wait until the steam starts venting like you would during the beginning of the process of PC. Then I start my time. It gets very hot in there and the pressure does start to build up because the "doo hickey" pops up. OK I'm back on prednisone and my mind is completly mush!-but you know what I mean. Then I start my timing.
I think it works way better than a simple water bath pot.
Deb, do you have a picture?
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Post by deberosa on Sept 28, 2010 19:43:39 GMT -4
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Post by capecmom on Sept 29, 2010 10:26:20 GMT -4
That's really interesting. I've never seen one of those before.
Cool find and very reasonable in price.
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Post by bonnylake on Oct 2, 2010 17:51:08 GMT -4
They use that same design for sterilizing baby bottles and I've seen them in labs at the hospital for cleaning equipment.
How awesome to have new tools in the kitchen that don't need to be plugged in!
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Post by nhlivefreeordie on Oct 10, 2010 9:08:09 GMT -4
Probably by the time FDA or USDA approves of the steam canning method for high acid food, most of us will have been using them for years.  |
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Post by cutter on Mar 3, 2011 17:38:39 GMT -4
The ad talked about fruits and veggies. Can you use this for meat or do you nrrd the pressure cooker.
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Post by ☼ ЯÏĊk ☺ on Mar 3, 2011 17:53:42 GMT -4
Pressure canner, for sure.
Keep in mind the difference: A P.cooker is smaller, and can be cooled under the faucet to open it, like for cookin supper. I prefer Keilbasa, potatoes, onions and garlic, myself. ;-)
A canner is huge, and you NEVER force cool it. Always let it sit. I do alot of meat canning near bedtime, and let it sit until morning.
Meats are 75 to 90 minutes at 10 pounds pressure, on average. No other method gets hot enough to kill the nasties that can kill us. Think about getting the Ball blue book, it's really thorough. Better to be safe than dead.
Now that I've spouted off, there are more knowledgable canners here. I havent killed me yet! I just read alot. LMAO
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Post by azlonerider on Mar 3, 2011 23:09:04 GMT -4
My wife picked up about 6 cases of various sized canning jars yesterday. Some jelly jars, pints, regular neck quarts and wide mouth quarts. We will probably be buying more, but it's a start for the season.
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Post by ☼ ЯÏĊk ☺ on Mar 4, 2011 17:50:48 GMT -4
I have yet to go my elderly neighbors to see if they have any Jars they dont use anymore. I've been buying just widemouth, cuz of the versatility. My cash stash is getting low, I cant wait to start selling seedlings, but thats not until May. Not that it matters, there are no widemouths left in Central Maine for sale that I can find. I better start eating out of my full ones!
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