Can I use a pressure cooker for canning
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Yes, that's what I bought a second hand Mirro 22 quarter @ $15 for. I just need to grow more tomaters and potaters and such
I would look around at yard sales which will be coming up for used ones.
Lots of folks buy them and don't use them, then they spring clean them the heck out of the way.
The Mirro 22 qt is a presssure canner BTW, as the next post reminded me.
I would look around at yard sales which will be coming up for used ones.
Lots of folks buy them and don't use them, then they spring clean them the heck out of the way.
The Mirro 22 qt is a presssure canner BTW, as the next post reminded me.
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Bluegill, . . . there are pressure cookers, . . . and pressure canners.
I would assume the cookers would work for canning, . . . but you really need the canner size to do it right.
I'm not certain of the time, . . . but if my memory serves me correct, . . . green beans in a water bath canner are like 4 hours for 7 quarts, . . . the same 7 quarts done in a pressure canner finish out in 45 minutes.
Do a google search for pressure canning recipes and proceedures, . . . some good info there.
May God bless,
Dwight
I would assume the cookers would work for canning, . . . but you really need the canner size to do it right.
I'm not certain of the time, . . . but if my memory serves me correct, . . . green beans in a water bath canner are like 4 hours for 7 quarts, . . . the same 7 quarts done in a pressure canner finish out in 45 minutes.
Do a google search for pressure canning recipes and proceedures, . . . some good info there.
May God bless,
Dwight
Based on current canning guideleines and recommendations:
No.
In the real world:
Yes.
As long as the jars fit and the pressure regulator allows you to select the PSI you want. An example would be the older mirro cookers had the same weighted gauge as the same vintage canners. Now many pressure cookers have a generic weighted gauge that just holds an unstated amount of pressure. Typically ~5 psi.
I don't know how to post a question of my own so I found a discussion that was talking about it instead, hope you don't mind. I am curious - I have never canned anything before but am way beyond interested in caning, have done tons of research but haven't done it myself. The question - Is it necessary to add acidic additives when pressure canning or is that only for a boiler canning method? I have seen several people mention that it depends on the acidic content of the food but I don't even know how to gauge that. Please help me. I would like to start the prepping process for my family of 7. Thank you.
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You folks are now persons of interest to NSA.
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HEY NSA - I have a pressure canner and I know how to use it!!!!!
Bluegill - I would not use a pressure cooker to can. Spend the money and get a good pressure canner. Most cookers are too small to make the time spent in processing jars worth it.
nkkmd - most pressure canning recipes do not have added acidic additives - that would be water bath canning. Canning is simple. As I have seen posted here many times - get the Ball Blue Book (the canners bible). Watch you tube videos or find someone who cans to ask questions.
I was self taught and have been canning for years. I was real nervous the first time I canned. I was real nervous the first time I made lefse for Inor. The I watched a you tube video of six year old Sonja making it with help from her four year old brother. I don't think I have ever felt embarrassed from a you tube video - but I was. The lefse was great.
Bluegill - I would not use a pressure cooker to can. Spend the money and get a good pressure canner. Most cookers are too small to make the time spent in processing jars worth it.
nkkmd - most pressure canning recipes do not have added acidic additives - that would be water bath canning. Canning is simple. As I have seen posted here many times - get the Ball Blue Book (the canners bible). Watch you tube videos or find someone who cans to ask questions.
I was self taught and have been canning for years. I was real nervous the first time I canned. I was real nervous the first time I made lefse for Inor. The I watched a you tube video of six year old Sonja making it with help from her four year old brother. I don't think I have ever felt embarrassed from a you tube video - but I was. The lefse was great.
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We have two pressure canners. The one is worn around the ring and does not hold pressure well. The latest one my wife bought for one dollar at a yard sale. And we got a new lid seal at ace hard ware. We can up deer meet almost every year. I got a little stupid and over filled a few jars this time so we had to eat pulled venison sandwiches for supper several times after our early doe season. We still have several jars of peaches sweet corn and venison. It is to expensive to run the gas to can veggies. You can buy stuff on sale cheaper. But canned deer meet sandwiches and peaches on ice cream is high living. I suggest it if you have a wife that wants to do it. I kill them hang them quarter and cut them she cans them and we eat fried potatoes and venison loin with onions while we do it. I suffer through it.
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A real trooper you are. I've "suffered" through a few times like that too. You left out the asparagus and sourdough bread!
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i have this pressure cooker from wal-mart..im still a beginner at home canning.but yet.i do pretty great with it..it's just a matter of following the rules of useing it..
p.s. edit...it's a 16 quart pressure cooker.and it can handle quarts and pints alike..
![Kitchen appliance Drinkware Home appliance Cookware and bakeware Fluid]()
p.s. edit...it's a 16 quart pressure cooker.and it can handle quarts and pints alike..
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keep an eye open here
https://www.shopgoodwill.com/search...sc=&month=&day=&year=&days=0&itemSellerStore=
https://www.shopgoodwill.com/search...sc=&month=&day=&year=&days=0&itemSellerStore=
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