topic Re: Canning-Pressure Cooker or Old Fashioned Method? in Kitchen

Canning-Pressure Cooker or Old Fashioned Method?

patticakes — Tue, 07 Jul 2015 14:55:24 GMT

I haven't canned in years and need some advice on putting up my tomatoes, etc. that are starting to come in. The only method I have ever used was the old fashioned stove top canning pot, etc. I'd be interested in hearing from those of you that might be using an electric/digital pressure cooker or any other method to can your tomatoes and vegetables, etc.

Re: Canning-Pressure Cooker or Old Fashioned Method?

RedTop — Tue, 07 Jul 2015 15:15:28 GMT

I have canned tomatoes in the water bath, as well as pressure canner, and I absolutely prefer the pressure canner. I actually trust the pressure canning method more, for those foods I store for a longer period of time, such as green beans and tomatoes.

Re: Canning-Pressure Cooker or Old Fashioned Method?

fthunt — Tue, 07 Jul 2015 15:39:37 GMT

My Mother and G-Mother canned everything for years! From my experience with 3 different electronic PC's - I wouldn't trust them - ever! Top of the stove not only heats faster then electric (read the reviews) and no electronic clock - count down feature to worry about. Clock and count down has been an issue for me with the new fangled modern types. After ditching my e-cookers I just bought a top of the stove regular size PC.

Good Luck.........................

Re: Canning-Pressure Cooker or Old Fashioned Method?

Lacey1 — Tue, 07 Jul 2015 15:48:26 GMT

I've only canned with the old fashioned water bath method. I always thought there was a difference between a pressure canner and a pressure cooker.

Re: Canning-Pressure Cooker or Old Fashioned Method?

Meezerpleezer — Tue, 07 Jul 2015 15:57:29 GMT

I absolutely agree with you, Redtop. I have an old fashioned "jiggler" pressure canner and it works every time. I didn't want the one with the gage since they need to be calibrated or have their calibration checked. Why take the risk?

Re: Canning-Pressure Cooker or Old Fashioned Method?

Mominohio — Tue, 07 Jul 2015 16:00:59 GMT

Certain foods require pressure canning to be safe, and foods that one normally does in a water bath canner, can be done in the pressure canner as well.

The key is the acidity in foods, that make it safe or unsafe to water bath can. Many people for generations have thought it safe to can tomatoes in water bath only. Now there is thought out there that some tomatoes don't have enough acidity to make this safe.

To be sure, buy the Ball Blue Book of canning. It is considered the Bible of canning procedures and processes. Don't guess on which method is best, and always follow tested and safe canning recipes.

I have never used a pressure COOKER to can, only a pressure canner. I wouldn't trust a cooker, even though they say they are safe.

Re: Canning-Pressure Cooker or Old Fashioned Method?

Cactusflower — Tue, 07 Jul 2015 16:19:23 GMT

I like to use this site National Center for Home Preservation and Ball Canning for up to date canning information and recipes.

Re: Canning-Pressure Cooker or Old Fashioned Method?

PamelaSue72 — Wed, 08 Jul 2015 01:23:59 GMT

I have my MIL's regular water bath canner that I use for pickles and other relishes and condiments. But I use my pressure CANNER (not COOKER) to can my red onion relish, corn, tomatoes, etc. It's much safer.

As another poster mentioned, do not confuse a pressure COOKER for a pressure CANNER. They are not the same. You should never try to can in a pressure cooker. I also agree about the Ball Blue Book of Canning; it's an excellent book. I'm on my second copy as my first one eventually fell apart.

Re: Canning-Pressure Cooker or Old Fashioned Method?

debic — Wed, 08 Jul 2015 12:12:04 GMT

I loved my pressure canner. I gave it to a dear friend when I moved here. Since I can't grow anything I have nothing to can.

Re: Canning-Pressure Cooker or Old Fashioned Method?

patticakes — Thu, 09 Jul 2015 10:51:55 GMT

Thanks, everyone. I ordered a new Ball Canning Book and I'll follow their instructions for canning my tomatoes, etc.

Re: Canning-Pressure Cooker or Old Fashioned Method?

Campion — Thu, 09 Jul 2015 11:22:43 GMT

The method you choose isn't "old fashioned" or not--it's whether you have high acid, high sugar foods or non-acid. For example, tomatoes are acidic and can be canned with the hot water (boiling water bath) method, where you sterilize your jars, put in the tomatoes and juice, and boil them with lids on.

The pressure method is for foods that are not high sugar or acid. In a low acid, low sugar environment, spores like clostridia botulinum grow even in a sealed, heated jar and make the famous food poisioning botulism. So to break the spores and kill them, you need higher temperature than you can get by boiling, hence you use a pressure cooker at a specific pressure to reach the right temp that breaks the spores.

The best book I know of is Simply Canning. It goes over the foods you should pressure can and how to do it safely.