All American Pressure Canner
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- Опубліковано 28 вер 2024
- All American Pressure Canner from @engineer775
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Thank you!
Ya'll did great! You'll have a wonderful time home steading for your family ❤
You’ve effectively made Passata, and presumably you’re trying to preserve it by ‘canning’ it (using jars). To do that, you need to sterilise the contents, but you’ve already been boiling it anyway. Can you please explain the reason for further boiling at a higher pressure?
Boiling water Temp. Is too low to give a 100% kill of pathogenic organisms; Of particular concern is C. botulinum. It's fine for making already chemically-safe water safe to drink but it is unsuitable to preserve low acid foods.
Check out The National Center for Home Food Preservation for proven safe methods, times and temperatures (and some pretty good recipes) for a wide variety of foods.
Edited to add that tomato sauce IS high-acid and can be processed in a water bath so any pot in which you can cover the jars by at least an inch will work. The pressure canner is still nice for some high-acid foods because it drastically reduced the quantity of water you need to heat and typically cuts the processing time roughly in half but still use a proven recipe from NCHFP.
@@matthewellisor5835 Thanks for that.
Pressure canning achieves a higher temperature than waterbath due to the pressure (and steam can be hotter than boiling water). That said, spore forming pathogens like botulism and certain molds get killed off. However it's a really american thing, here in Europe waterbath has been to go to (and still is) and statistically botulism in humans is not higher here than it is in the US. However pressure canning is the safer method. Unfortunately that is also the biggest investment as you can do waterbath in a soup pan.
When in doubt you can use preservatives (chemical or natural). Acid, salt, sugar, lime.. there are lots of ways to preserve food.
@@tielemaniakit's also still common in Appalachia to use 3-4 hours on two consecutive days in a water bath for meats. Very careful handling of the meat from healthy animals does drastically reduce risk but around my area of the US, the gasket type can often be had second-hand for ~$20. The gasket set, if needed, is less than $10 so it's worth it to me for the security and the savings in time and energy. It also doubles as an autoclave if I need to sterilize anything.
There's not much more gratifying than growing (or raising/hunting) your own food and preserving it yourself, knowing that your hands are the only hands that touched it from planting to fork.
Those All-Americans are awesome. I can a lot of salmon and some wild meats. I need to get a 30qt ginormous model.
The Ball Bluebook of Canning and Preserving is your friend. It's as indispensable like having a good reloading manual.
Thank you!
Canning food has been on my to do list for literally 50 years.
That was enjoyable ..and like a lab experiment 👍
We love our AA canner. Excellent product!
Great start!
Can we use the canner as an autoclave?
Yes I believe you can.
Don't worry about it jiggling. It's self regulating the pressure. What the weight does is close the vent hole until the pressure hits you're desired level. Keep the heat on. Any pressure greater than your desired level will lift the weight and escape, maintaining exactly what you want.
Just be sure you have enough water in it so it doesn't run dry.
Thank you!
Doing peaches & pears as I watch. 🥾🏔️