Questions tagged [pressure-canner]

The tag has no usage guidance.

Filter by
Sorted by
Tagged with
1
vote
0answers
16 views

How much pressure fluctuation is too much in pressure canning?

I am pressure canning for the first time and I have a horrible liquid loss / syphoning situation going on. Basically 50% of my slightly larger jars (250ml) end up with less than 50% liquid and I need ...
12
votes
4answers
2k views

For Pressure Canning, can I use any other jar than Ball’s Mason Jar?

So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar). Is there any alternative to Ball’s Mason ...
5
votes
2answers
225 views

What are the 3 vents / weights on this Chinese pressure canner?

I bought a pressure canner of Amazon, unfortunately the manual is entirely in Chinese. It doesn't look like the two types of pressure canners I have learned about, which are "weighted gauge" and "...
1
vote
1answer
75 views

Why let a pressure canner vent, before putting the weight on?

Most instructions for pressure canners mention, that you should let the steam vent for a while, before placing your weight on it. What is the purpose of this? Why not start with the weight on? And ...
3
votes
1answer
90 views

How to pressure can grilled paprika

I would like to pressure can grilled paprika, which is a traditional Bulgarian preserve and looks like this: Normally this is done by grilling the paprika on very high heat for a short amount of time,...
2
votes
1answer
82 views

Is pressure canning, weeks after regular canning safe?

Recently I have learned, that I need to use a pressure canner when canning paprika. So far I have only used my oven. I have ordered a pressure canner, but it may arrive end of october. At this time, ...
1
vote
1answer
80 views

Pressure canning tomatoes without added acid

I'd like to pressure can tomatoes without adding acid as recommended by the USDA (and outlined here). The reason being is, imo, the additional acid ruins the flavor. My understanding of the official ...
6
votes
2answers
100 views

Pressure canning at odd pressures

I recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a variable weight regulator (part 50332) ...
2
votes
1answer
43 views

Canning for couple of days to one week of low acidic cooked food without pressure canning?

I would like can low acidic cooked food like vegetables or meat (chicken) to use with in couple of days to one week during summer vacations. I dont have pressure canner so, can I do it using Hot ...
0
votes
0answers
47 views

XXL Silicon Bag for Autoclave Cooking

The premisse An autoclave that I own is originally intended to sterilize and pressure can food at 6 bar (which is higher than common pressure canners). The autoclave looks like a pressure canner, has ...
1
vote
0answers
57 views

Processing time mistake while canning meat

Processing time for meat (Chili con carne in this case) is 90 minutes for quarts but I made a mistake and stopped after 75 minutes (pints). What should I do? I'm thinking of opening the jars in 12 ...
0
votes
1answer
189 views

Pressure canner vs water bath at altitude

OK, I know right of the start that asking which way to go is opinion based, and the both still likely have their pros and cons, but still asking, more for what are the pros and cons for each method as ...
5
votes
2answers
358 views

Hot-canning non-acidic, pressure cooked food

The reason given for pressure-canning non-acidic food is that botulism spores can survive boiling temperatures, which would spoil the food while in the jars. If that's the case, would it be possible ...
4
votes
2answers
3k views

Using a Power Pressure Cooker XL for high altitude canning above 6000 ft sea level

I just purchased a Power Pressure Cooker XL and was planning on using it for canning. However, upon reading the owners manual, it says it is not recommended for canning over 2,000 ft sea level. I live ...
1
vote
1answer
907 views

Can I pressure can roasted sweet peppers without sugar or vinegar?

I want the naturally sweet flavor of the pepper preserved, so no pickling or added sugar is desired. Can I pressure can sweet fire roasted peppers without sugar or vinegar, or are those required for ...
4
votes
1answer
2k views

Canning tomato sauce

I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions. I already did a Google search, but the results are contradicting. Some people claim ...
3
votes
2answers
16k views

Canning in a Pressure Cooker

Well, unfortunately the present my mom got me last Christmas turned out to be a pressure cooker and not a pressure canner. I've read that it is unsafe to can low acid foods using a pressure cooker. ...
12
votes
8answers
49k views

Method of canning without pressure canner?

I'm debating canning but I don't have a pressure canner. I was just wondering what the best method to can would be since I don't want to get botulism and I want the canned food to last for a long time....
9
votes
3answers
411 views

Pressure canning instructions

Where can safe and reliable instructions (including high and low altitude canning) be found for canning?