Kitchen

[Chef Maynard]

I want to can and preserve vegetables for long term storage. I have researched this and learned that because vegetables are low in acidity, the traditional boil water method is not good for preserving. Instead you have to use the pressure caning method.

My question is can I use a regular pressure cooker for this or do i need to buy a specialty pressure caner?

[depglass]

I've only canned in the hot water bath method, obviously not vegetables except tomatoes. If I remember right, you have to have a pressure canner that will hold the large quart jars.

[RedTop]

A pressure cooker is not designed for canning---just to cook food faster under controlled pressure. A pressure canner is designed specifically to hold different sized canning jars and to cook the contents of those jars under pressure for a specific length of time. You will have to buy a canner for your canning projects.

[esmerelda]

You will want a large pressure cooker canner. It should come with a couple of racks...one for the bottom and one for between two layers of jars. It will hold more...something like 7 or 8 quart jars and 14 or 16 pint jars. Even if you only use it seasonally for canning, you will find it worth what you pay for it. I have. Mine is Mirro brand.

Maybe you could can in a pressure cooker, but I wouldn't try it. It's a lot of heat for a long time when canning under pressure.

ETA...After using a pressure cooker canner, I do not like the water bath method.

[debcakes]

This is why I just freeze things that require the pressure canning. I do not want to buy/store so much extra equipment.

Freezing works well for most things.

[esmerelda]

debcakes...do you freeze in throwaway containers? Another consideration is storage space. I have more space on shelves than in my freezer.

[RacerGirl]

For me, a combination of freezing, water bath canning, pressure canning, and dehydrating is what I do to preserve food from my garden, produce from sales, and prep for ready made meals too.

My pressure canner is from All American and won't need replacment gaskets or seals down the road which could become hard to find -- it's also built to be a lifetime purchase.

http://www.allamericancanner.com/allamericanpressurecanner.htm

In the fall and winter, I'll make soups, chilis, and stews in my canning jars for pressure canning. Then when I want an easy meal, it's all ready on the shelf and I know what's in it.

Carrots are great simply peeled and packed whole in the jars. Add a dash of canning salt and top with boiling water. When you want them for dinner, they are already cooked -- I rinse the dash of salt off -- slice thick, heat. Sometimes we add some butter and brown sugar.

Sweet potatoes, baby potatoes, and peeled whole potatoes are also easy to make a quick meal from.

Chicken breast is terrific pressure canned. Once you get past what it looks like in the jar, you'll find it to be very tender and flavorful.

[brandiwine]

You want to purchase the Ball Blue Book before doing anything. The next step I recommend is calling your local Extension Office. You should have one in the County in which you live. They can tell you exactly what and how to do things safely. They also will have information on line. Extension offices stem and are supported by State Universities and advice is free. In high altitude canning under pressure is different than sea level. Many of the new digital pressure cookers can be used to can veggies. Just check with the manufacturer. Make sure the jars are designed for canning. Always use new seals. I worked for many years at an Extension office and I was trained as a food preservation specialist. It's worth taking the time to make sure you are doing things the correct way. No one wants to make the family sick with something like Botulism. Another good resource (if it's still available), is So Easy To Preserve from the Cooperative Extension Service, University of Georgia.