Pressure canning, gonna finally start.

GOPerfect

GOPerfect

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I have been looking and looking and trying to learn.

The time has come for me to take this head on. I have done some water canning, never pressure canning though.

I will be investing all I need into this endeavor. I am not going all out and balls to the wall.

The All American pressure canner is a bit high for what I want to spend right now.

I think I will be going with th Presto 01781 23-Quart Pressure Canner and Cooker.

My mom and a few people I know use this one and they are all happy with it.

Now, gotta build more shelving.
 
Acer-m14

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after posting vids on canning in other threads you were in got looking into it too ..

yeah ... that All American pressure canner does have a big price tag on it ..

i could can here at home but i don't have to room to store it .. but my close friends do ( the FFL lady and her hubby place )

will have to check out that presto canner now ..

my mom did water bath canning when i was teen so i know that process on that .. omg .. mom planted like 50 tomato plants one yr ..

she only did that once lol ..
 
Acer-m14

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150 bucks to 450 buck ..

ace hardware

Presto Brushed Aluminum Pressure Cooker and Canner 23 qt Mfr# 01781 - Ace Hardware

Pressure canning is the only canning method recommended safe by the USDA for low-acid foods such as vegetables, meats and fish. The easy to read dial gauge automatically registers a complete range of processing pressures. Air vent/cover lock allows pressuFind the COOKER CANNER 23QT PREST at Ace.
www.acehardware.com www.acehardware.com
 
phatfarmerbob

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We made about 40 quarts of spaghetti sauce, and 40 jars of potato leak soup/broccoli cheddar/and butternut bisque.
Came out great. The reason for the big canner is since your running a batch might as well be able to put two layers in at a time it’s very time efficient that way
 
Keyzard

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GOPerfect said:
I think I will be going with th Presto 01781 23-Quart Pressure Canner and Cooker.
Click to expand...
Same one we use. No issues after 100's of quarts. We may upgrade someday......

Get yourself one of these - Presto Canner Pressure Regulator (amazon link)

It saves you having to watch the gauge all the time. You set the weight according to your elevation and it basically auto-regulates the pressure for you. I waited a year before I bought ours, I should have gotten it from the start. As long as it's "rattling" your pressure is high enough.
 
TEOTWAWKI inc.

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GOPerfect said:
I think I will be going with th Presto 01781 23-Quart Pressure Canner and Cooker.
Click to expand...
Is this decision biased because of their website name GOPresto.com?

You have me rethinking this now. I thought I needed an All American, but will procrastinate on purchasing one for a long time. Maybe I'll just buy the Presto today.
 
Tintalieau

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I got lucky and was given a pressure canner 2 years ago, pulling it out this year to learn. Every year we have a small garden with tomatos, zuc some beens and squash, green peppers in contaners. This year, we will be changing slightly to add more and include things that can well for both taste and texture. Any suggestions for said plan would be appreciated. Procastinated too long on this now have to learn on the fly to pack the panty this harvest. My friend keeps mentioning his moms canned venison, any good canned meat recipes would be helpful also.
 
fnfalguy

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For those starting out (and those with experience) here are a few sources which I/the War Department found useful as we do both hot water bath & pressure canning (All American FWIW).

Link to USDA Guide on Canning
Chapter on meats
National Center for Home Food Preservation
Penn State Extension stuff
PDF of canning meat, poultry & game

Oh yeah, and Ball Book of Canning and Preserving (which everyone should have) at Tractor Supply, Walmart, Amazon, etc.


ETA:
Cornell Cooperative Extension is a phenomenal resource and offers classes on canning.

They were also nice enough to compile this
 
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I've been doing this for years now. I make my own potted meats and what not in portioned sizes.

When the power goes out, I don't really need refrigeration.

Between that and curing of meats, I'm good.
 
Drinkthekoolaid

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fnfalguy said:
For those starting out (and those with experience) here are a few sources which I/the War Department found useful as we do both hot water bath & pressure canning (All American FWIW).

Link to USDA Guide on Canning
Chapter on meats
National Center for Home Food Preservation
Penn State Extension stuff
PDF of canning meat, poultry & game

Oh yeah, and Ball Book of Canning and Preserving (which everyone should have) at Tractor Supply, Walmart, Amazon, etc.


ETA:
Cornell Cooperative Extension is a phenomenal resource and offers classes on canning.

They were also nice enough to compile this
Click to expand...

Thanks. I just bought the ball canning and recipe book Monday. Starting to read it tonight or this weekend.

I'll check those other resources out you linked to
 
TEOTWAWKI inc.

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For ~$150, the 23Q Presto canner is more than adequate for my needs. 20 pint, or 7 quart capacity.

I did some ground beef last night and added a bay leaf to the top of each jar before canning. House smelled awesome as the jars were cooling.

It was interesting to see how long the liquid in the jars kept boiling after I opened the lid.

Should stock up on spare parts, but overall very happy I own this now.
 
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ManualF150

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TEOTWAWKI inc. said:
For ~$150, the 23Q Presto canner is more than adequate for my needs. 20 pint, or 7 quart capacity.

I did some ground beef last night and added a bay leaf to the top of each jar before canning. House smelled awesome as the jars were cooling.

It was interesting to see how long the liquid in the jars kept boiling after I opened the lid.

Should stock up on spare parts, but overall very happy I own this now.
Click to expand...
I dunno about you, but I like my canned ground beef... just tastes better than fresh. I don't know why.
 
TEOTWAWKI inc.

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ManualF150 said:
I dunno about you, but I like my canned ground beef... just tastes better than fresh. I don't know why.
Click to expand...
I haven't tried it yet - maybe I'll have one for lunch this weekend.

It was kind of fun to make. Each pint was about a pound of meat.

We are hoping to get the first real harvest from our fruit trees this year, so I think I am going to need a lot more jars.
 
Rondo223

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Try the Tattler lids. You can get them on Ebay and Amazon as well as other sources. They are reusable. We have been using them for probably 15 years. The only thing is store them put of light and where ;pests \cant get to them as pests can chew through the lids
 
repete

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TEOTWAWKI inc. said:
I haven't tried it yet - maybe I'll have one for lunch this weekend.

It was kind of fun to make. Each pint was about a pound of meat.

We are hoping to get the first real harvest from our fruit trees this year, so I think I am going to need a lot more jars.
Click to expand...
Don't you remember from school? " A pint is a pound the world around"
 
TEOTWAWKI inc.

TEOTWAWKI inc.

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GOPerfect said:
Bought some more supplies today. Got everything I need. I have the next two weeks off.

Time is upon me to begin all of this.
Click to expand...
Nice!

Canning day #2:

I have 7 quarts of beef stew in the canner now, a dozen more jars of misc stuff ready to go in next, and a pile of vegetables and another pack of meat that I won't get to tonight.

I already outgrew this stupid thing.

Probably need to upgrade to a retort...
 
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They are, but it depends on the contents and how much you need.

I will love making my potted meats in the little jam jars... I crank out so many of them. lol
 
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