Hi from Macclesfield

[damar2000]

Hello,
Just thought I would say hello.
I've been prepping for a few years now - nothing major just a few bits and pieces here and there, but over the years I've built up a good food stock and vitamins, first aid, started some food growing, secured my home etc. I've trained in martial arts for many years although not now. I used to be a chef so love to cook in bulk and recently bought a large pressure cooker (could be used as a canner). I'm also going to have a go at brewing my own beer at some point. I've collected many books on survival and gardening.
Despite my preps I continue to build on what I've done so far while leading what I would call a 'normal' life. No-one other than my close friends would have any idea that I was a prepper.
I believe that prepping should be about fun and learning and should not be about fear or anxiety.
I have a passion for cooking healthy tasty food on the cheap and learning new things which is why I'm here.

[preppingsu]

Welcome.....

[counsellor]

Hi and welcome ….did you say free beer, I’m up for taster, just to make sure you’re doing it right

[ticklemonkey]

Greetings! Hope all is well at your end and look forward to hearing from you. Excellent!

[smileyt]

Tough luck counsellor, you're too far away ha ha ha . I, on the other hand, am only up the road in Manchester and am willing to offer my services as beer tester in the interests of promoting prepper unity Welcome Damar, it's good to have another North-west prepper here, we're a bit thin on the ground, I think!

I'd be interested in knowing how to use a large pressure cooker as a canner - I got a 6l one from Lidl recently - would that be large enough? I'm scared of botulism!

[diamond lil]

hiii

[damar2000]

I will let you know on the beer - I have piles of boddys left over from a recent party so no need to brew my own just yet.
Specialist beers - I recommend the Wincle Brewery near Leek - they make some spectacular ales - Sir Philip is my favourite. Now if they would only share the recipe...

As far as the pressure cooker goes - I think if you can get it hot enough for long enough you should be OK. Botulism should be killed above 100C so when pressure canning just do it long enough to ensure the temperature of all the contents are above boiling for more than 10 minutes. That might mean cooking it on high pressure for 30 minutes or longer to ensure the contents are fully cooked through at the right temp. If in doubt - leave it in for a bit longer.
That said - I've never tried it so I'm no expert.

[Carrot Cruncher]

Hi damar, welcome to the site

[Poledragon]

Welcome to the boards

I think if you can get it hot enough for long enough you should be OK. Botulism should be killed above 100C

Botulism spores are only killed at 115C - you need to get the pressure up to at least 10lbs below 1000ft above sea level. There is a ton of information on canning on the web, Youtube is full of videos, but the best resources are LDS/Mormon ones, as food storage is mandatory for them.

I've just bought a pressure canner from the States, so shall share successes/failures as I go along. At least, I will once I can find some kilner jars over here that aren't £2.50 a time!!

[cavealaska]

Hi there and welcome, not to far from you Stockport here.