Originally Posted by KelleyG
I'm really new to pressure cookers
, so how exactly do you can with the pressure cooker? Do you make the food
first and then put it all in the jars and seal them?
Thanks for the help!
My first exposure to pressure cookers
was specifically for canning. My mother used a pressure cooker that looked like something out of a bad Frankenstein movie
- big and lots of gauges and bolts!
Since I've 'rediscovered' pressure cookers for meal prep, I've run across a couple of books
I'm using to figure out the canning stuff for our boat
. Check out "Blue Book Guide to Preserving" written by the Ball folks who have made canning jars and supplies for years. It has tons of details about what, why and how, including lots of time tested recipes
- figure its your 128 pg bible!
And then, for fun, try "Putting Up" written by a southern gentleman who applies modern science methods to his canning of jams, chutneys, relishes, etc . While his recipes are more gourmet and specific to seasonal items found in the USA
South, his scientific approach (PH levels, acidity, etc) to food safety
AND flavor dispense with some of the traditional processes because of better tools to confirm safety
of the food while preserving the yummy flavors.
I'm beginning to work
my way through these two books
, hoping to develop my skill set so I can be more confident of preserving local foods as we encounter them cruising.