http://www.ebay.co.uk/itm/NATIONAL-PRES ... 564259eab1
I'm one lucky mum!
Canning and bottling.
Re: Canning and bottling.
Look what no.1 son has ordered for my birthday!!!
http://www.ebay.co.uk/itm/NATIONAL-PRES ... 564259eab1
I'm one lucky mum!
http://www.ebay.co.uk/itm/NATIONAL-PRES ... 564259eab1
I'm one lucky mum!
Life isn't about waiting for the storm to pass, it's about learning to dance in the rain~anon
Re: Canning and bottling.
Super. Can we all come round and take turns with it - you could lease it out to us on an hourly basis!Brambles wrote:Look what no.1 son has ordered for my birthday!!!
http://www.ebay.co.uk/itm/NATIONAL-PRES ... 564259eab1
I'm one lucky mum!
Re: Canning and bottling.
Saving up for the canner and the jars is gonna be a b_gg_r, better to do pickling of vegetables in apple cider vinegar until such a time as I can afford the canner and very expensive mason or kilner jars.
BUT, the hawkins 22 quart pressure cooker/canner is practically a turn on in its own right
Must save up the pennies .....
BUT, the hawkins 22 quart pressure cooker/canner is practically a turn on in its own right
Must save up the pennies .....reperio a solutio
Resident and Co-Ordinator of AREA 2
Area 2 = Hampshire, Berkshire, Oxfordshire, Bucks
Resident and Co-Ordinator of AREA 2
Area 2 = Hampshire, Berkshire, Oxfordshire, Bucks
Re: Canning and bottling.
You'd be most welcome! Funny you mention this, my American friend is a member of a canning group. They all gather together and preserve in bulk. Much as I hate to admit it, they really do know how to get themselves sorted!itsybitsy wrote:Super. Can we all come round and take turns with it - you could lease it out to us on an hourly basis!Brambles wrote:Look what no.1 son has ordered for my birthday!!!
http://www.ebay.co.uk/itm/NATIONAL-PRES ... 564259eab1
I'm one lucky mum!
@Nick. The cheapest place I've found for Kilner jars is Morrisons. The replacement lids are cheapest here. http://www.preservingjarparts.co.uk/
You can sometimes get lucky on evilbay, but be careful with secondhand ones, if the rims of the jars are nicked or damaged, you won't get a seal.
Life isn't about waiting for the storm to pass, it's about learning to dance in the rain~anon
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silverrider
Re: Canning and bottling.
Congratulations Brambles. I would be interested in your tutorial too.Brambles wrote:Look what no.1 son has ordered for my birthday!!!
http://www.ebay.co.uk/itm/NATIONAL-PRES ... 564259eab1
I'm one lucky mum!
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preppingsu
Re: Canning and bottling.
What a lovely lad! You are very lucky and group canning sounds great fun (although after a couple of bottles of wine...Brambles wrote:Look what no.1 son has ordered for my birthday!!!
http://www.ebay.co.uk/itm/NATIONAL-PRES ... 564259eab1
I'm one lucky mum!
)Re: Canning and bottling.
My friend in US has sent me this link. It's a PDF of the FDA Canning Bible
http://buelahman.files.wordpress.com/20 ... anning.pdf
http://buelahman.files.wordpress.com/20 ... anning.pdf
Life isn't about waiting for the storm to pass, it's about learning to dance in the rain~anon
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preppingsu
Re: Canning and bottling.
http://thesurvivalmom.com/2011/10/26/ea ... own-foods/
thesurvivalmom has a good post about canning.
thesurvivalmom has a good post about canning.
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maryb
Re: Canning and bottling.
I've been MIA for some time because of having to reinstall Windows on my computer and generally sort things out. Was interested to read this thread as I got into bottling this year. I especially wanted to be able to do jars of Chicken stock and chilli and curry sauces because they are so useful and take ages to defrost if you freeze them
I did a lot of research on whether you could use a pressure cooker for canning low acid foods and while it was easy to find the advice that you shouldn't, it wasn't easy to find out why not. What it seems to boil down to is that the purpose made canners are at least 16 quarts in size and the USDA has not done tests on anything smaller so cannot vouch for the safety of using a smaller pan.In other words, they haven't established that you CAN'T use a pressure cooker but nor have they established that you can safely use one so advise against it
The processing times they have established as being safe are based on use of a 16 quart or larger canner and therefore take into account the heat up and cool down times which are shorter with a smaller pan. Interestingly, however, they do not tailor the processing times they give according to the size of the canner - it seems to be 20 minutes for pint jars regardless (chicken stock is a bit longer but otherwise everything seems to be 20 minutes - including high acid foods). They also say that processing should be done at 10 psi (if you are using a weighted gauge canner - otherwise it's at least 11 on a dial gauge) assuming you are at sea level.
Putting Food By does discuss using an ordinary pressure cooker and whilst it warns against it it doesn't rule it out completely.
My old Prestige pressure cooker worked on 3 weights - 5, 10 and 15 psi. On the assumption you used 15 psi I would think that would compensate for the smaller size and ensure the temperature got up to the minimum necessary to kill botulism spores. The trouble is, most European pressure cookers only offer two pressure settings, including Prestige since they went bust and were taken over by Meyer. The upper pressure usually corresponds to about 12 psi, which is a bit borderline if you are using a smaller pan. The WMF manual uses Kilopascals as a measure rather than psi or bars but running it through an online converter, the higher pressure comes out at a psi equivalent of about 14 psi. It also says that the temperature is 119 centigrade which is 246 Fahrenheit, and 240 is the temperature the American guides say is necessary to kill botulism.
So I would think that if you are VERY careful about venting for 7 minutes before building pressure and make 100% sure that the pressure never drops during processing the WMF would be OK to use. It would probably be OK with an old Prestige 15psi cooker too. A small pressure cooker is a lot easier to use than even the smallest pressure canner for doing small quantities. However I wimped out and got an All American canner - the one that doesn't use a rubber gasket. But because of its size and general awkwardness I only use it for big batches - you can't just boil up a single chicken carcass and bottle two 500ml jars of stock
I did a lot of research on whether you could use a pressure cooker for canning low acid foods and while it was easy to find the advice that you shouldn't, it wasn't easy to find out why not. What it seems to boil down to is that the purpose made canners are at least 16 quarts in size and the USDA has not done tests on anything smaller so cannot vouch for the safety of using a smaller pan.In other words, they haven't established that you CAN'T use a pressure cooker but nor have they established that you can safely use one so advise against it
The processing times they have established as being safe are based on use of a 16 quart or larger canner and therefore take into account the heat up and cool down times which are shorter with a smaller pan. Interestingly, however, they do not tailor the processing times they give according to the size of the canner - it seems to be 20 minutes for pint jars regardless (chicken stock is a bit longer but otherwise everything seems to be 20 minutes - including high acid foods). They also say that processing should be done at 10 psi (if you are using a weighted gauge canner - otherwise it's at least 11 on a dial gauge) assuming you are at sea level.
Putting Food By does discuss using an ordinary pressure cooker and whilst it warns against it it doesn't rule it out completely.
My old Prestige pressure cooker worked on 3 weights - 5, 10 and 15 psi. On the assumption you used 15 psi I would think that would compensate for the smaller size and ensure the temperature got up to the minimum necessary to kill botulism spores. The trouble is, most European pressure cookers only offer two pressure settings, including Prestige since they went bust and were taken over by Meyer. The upper pressure usually corresponds to about 12 psi, which is a bit borderline if you are using a smaller pan. The WMF manual uses Kilopascals as a measure rather than psi or bars but running it through an online converter, the higher pressure comes out at a psi equivalent of about 14 psi. It also says that the temperature is 119 centigrade which is 246 Fahrenheit, and 240 is the temperature the American guides say is necessary to kill botulism.
So I would think that if you are VERY careful about venting for 7 minutes before building pressure and make 100% sure that the pressure never drops during processing the WMF would be OK to use. It would probably be OK with an old Prestige 15psi cooker too. A small pressure cooker is a lot easier to use than even the smallest pressure canner for doing small quantities. However I wimped out and got an All American canner - the one that doesn't use a rubber gasket. But because of its size and general awkwardness I only use it for big batches - you can't just boil up a single chicken carcass and bottle two 500ml jars of stock
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maxilaura
Re: Canning and bottling.
I have been reading a lot of articles (mostly on the American sites) about canning etc - I would be interested in attending a one day course on it to see if I'm really up to the challenge before spending a fortune and only then finding out that I don't enjoy the task.
Does anyone know if there are any such courses available - or even a meet-up for new preppers to be introduced to the world of canning?
Thanks
Maxilaura
Does anyone know if there are any such courses available - or even a meet-up for new preppers to be introduced to the world of canning?
Thanks
Maxilaura