#pressure canning

[fox-bright]

...okay the part where I finally have the time to make stock a week later, and that means I'm pulling quarts from the canners at one in the morning, is also kind of a drag.

I couldn't not make the chicken stock, though, that's so much to throw out. Pounds and pounds of bones and trimmings, and not even boiling them once? I quail at the thought of such waste.

So, thirteen quarts of stock processed three days ago, fourteen quarts of stock processed tonight, another fourteen tomorrow...and I did, on the 19th and 20th, get eighteen pressure-canned pints of chicken meat on the shelf, two big meals of drumstick adobo for two in the bellies, and a ton of drumsticks and wings in the freezer for later attention.

[briarpatch-kids]

By the way, if you're afraid of pressure cookers or canners, modern canners have a safety valve to prevent it from blowing up. See this little black thing?

That will pop out and release the pressure WAY before it reaches "might blow up" levels of pressure. As long as your pressure canner is modern enough to have one of those little safety valves you can't blow it up by accident.

[themethereoncewas]

Zaterdag 21 februari 2026... rundsboullionsoep als medicijn tegen een dag van migraine

[eatfreeordie]

Learning how to pressure can -- turkey stock!

[meaganelaine]

Pressure Canning potatoes for long term storage

Did you know there are over 4000 varieties of potatoes worldwide wide and most of them can be found in the Andes Mountains in Peru? How to prepare potatoes for pressure canning Preserving seasonal food is a great way to have food during the off-season,for emergencies and even to save money; not to mention, preserving your own food ensures you have control over the end product, which is usually…

Pressure Canning potatoes for long term storage

[ahedderick]

Canning

   I am sweating waiting for the canner to cool down so I can unload the jars of chili sauce. The canner will (eventually) cool down. No word yet on whether I will cool down. Ever. It is hot. The chili sauce is chock-full of cumin and garlic and chili pepper and cayenne powder and paprika and bell pepper and onion. All pureed in with many, so many tomatoes. It smells divine.

[xiazats-mind]

A Simple Guide to Water Bath/Pressure Canning

You will need:

A water bath or pressure canner

Mason jars, regular or wide mouth

Mason jar lids and bands

Jar lifter or similar device

A funnel

Canning recipes (easily found on the internet)

Water Bath Canning

Great for high acid foods, like tomatoes, pickles and jelly.

Important Note: Only preheat if you're canning hot food; if you're not, skip this step. This also applies to pressure canning.

For non-dairy products, wiping the rim with a little white vinegar is recommended to kill any germs and prevent botulism. This also applies to pressure canning.

Pressure Canning

Great for low acid foods, such as meats and vegetables

Steps 2 to 3 are the same as water bath canning