Pressure canning???

[Deleted]

Hey Ladies-
I was wondering if you had to pressure cook the actual food, or if you prepared the food as you would normally then CAN them in a pressure canner. I know this sounds silly! I have only done high acid foods, and it is time to branch out!
by the way, there is a blizzard outside, and it's all I can do to just ignore it and think about spring and gardening (if you can't tell by my post!)
Thanks,
Liz

[Sister Penny]

I would check out through your State Extension service as to the proper techniques for pressure canning, different foods should be cooked first, and some not..

They usually have free information online even, the State of Missouri was one I can recall about having a lot of information.

Sister Penny

[preacherchris]

the cooperative extension service of the university of georgia published a book named so easy to preserve. i have used this alot and it has been helpful. also the ball company that makes canning jars has a book you may find at walmart.

[Deleted]

What kind of food are you refering to? I can lots of food. Just the last two weeks I canned 52 pints and 17 quarts of bacon and then 35 quarts of pork butt. I did not pre cook the meat. I pressure canned it at 12 lbs. pressure for 1 1/2 hours for quarts and 1 1/4 hours for pints.
I have heard that hamburger does need to be cooked first because the internal temprature would not otherwise get hot enough to kill bacteria.
I love to can.

[Deleted]

Hi-
I am talking about vegetables mostly. Maybe broths, maybe vegetable soup.
I am used to using the water bath canner for jams, and looked online for pressure canner information, and only found "Foods need to heat up to above 212 degrees (or something) to kill bacteria. I wasn't sure if this meant before or after the food was in the jar. Like, would I have to use the pressure canner to heat my veggies soup that hot, or make my soup, can it, then pressure cook it.
Thanks so much ladies,
Liz

[Deleted]

Sister Debbie,

I was thrilled to read your post about canning meat. I have never canned (my mother did), but we have begun to do many more homesteading/self sufficiency activities and I had forgotten you could can meat. I read about it one time and thought it was interesting, and as we are looking to obtain some supplies and equipment will now factor in items to attempt to can meat.

Chris and Sister Penny, thank you for your wise words. I attended a canning class given by our extension office last year; it was very informative. Your posts prompted me to dig out that info.

Liz, praying you found what you needed to make canning a success for you. I'll pray for your attempt and you can pray for mine. ;D

[benshelpmeet]

Dear sister Liz,

This winter we canned all kinds of stuff. Dried beans they turned out great...they cook in the jar. 1 1/3 cups dried beans per 1 qt, plus 1 tsp salt (plain salt), water to 1 inch head space. Pressure can 10 lbs pressure 90 min ( 1 1/2 hours). These are great to have on hand.

Applesauce thats in a water bath...not what you were asking about.

Raw Chicken Thigh Quarters: We used qt jars, each jar held about 2 or the leg thigh quarters depending on size, we removed the skin because it makes too much fat in the jar. Do not add water. It makes it's own broth. 1 tsp salt per jar. Process 10lbs of pressure for 1 1/2 hours. This makes tender delicious chicken. For fast meals take out of jar pull off bones and dice or what ever.

Turkey and Turkey broth...

Bake your Turkey Pick meat off the bone dice up, put in jars with broth poured over (you can add quite a bit of water to drippings to make broth if you want to), 1 inch head space. Pressure can 1 hour 30 min 10lbs of pressure. This is so tender!

Take the left over bones and skin put in a large pot fill with water 3/4 full start to boil, turn to a simmer, you can add onion, carrots, garlic, celery and spices like poultry seasoning, basil etc. No Salt When water boils down add more simmer for hours at least 1 hour until the water is murky (thats all the healthy stuff from the bones...it's healing when your sick and healthy for you when your not sick too) Strain out everything but broth in a colander. Pour the hot broth in qt jars add 1 tsp salt, leave 1 inch head space can for 1 1/2 hours.

You can boil Chicken bones, Beef bones, Ham bones like this too.

Oh! I skim off fat with a spoon while broth is cooking, as it comes to the top. You can refrigerate broth, then skim off solid fat leaving the jelly stuff, then reheat and can.

Raw Potatoes 40 lbs does approx 28 jars of chunks or less if diced do not pack jars too tightly.

Scrub and rinse Potatoes, then remove skin rinse again dice or make chunks put in bowl of water so they wont turn brown. Rinse Potatoes put in jars leaving 1 inch head space, pour water to cover to cover potatoes leaving 1 inch head space. Pressure can 10lbs pressure for 40 min.

Raw Carrots, Celery, and Potatoes for soups and stews.

To each qt jar add:

1 cup potatoes 1/2 inch

1 cup carrots 1 inch

1 cup celery 1 1/2 inch

1/4 of Lg onion cut in wedges

1 tsp salt

Fill with water to 1 inch head space.

40 min 10 pounds pressure


I have many more things I could post but I'll stop here. I hope this was helpful!

We also canned Homemade Chili with ground beef. I just cooked it as usual then canned it at 10lbs pressure for 1 hour 15 min.

We cooked up Spaghetti Sauce, Taco Soup at 10lbs pressure for 1 hour 15 min.

And other Favorites.... we even Turkey Soup for when we get sick but the only pre cook thing in our Turkey soup was the turkey. Isn't that neat! That really turned out good. I can share the recipe if anybody wants it.

Hey does anybody have any good recipes that could be canned to share?

Love, ~ sister Darlene ~

[Pam]

I water bath can tomatoes. Otherwise, I use my pressure cooker. Beef is packed in the jars raw, but when I do chicken, you have to cook that first. Once I get done boiling all the chicken, I strain the broth and pressure can that as well. Comes in real handy when you want to make soup!!!

As far as recipes, I would get the Ball book for water bath canning and whichever pressure cooker you buy, should have a book that comes with it that will tell you exactly how to do it. Your local extension office is also a wealth of information.