Pressure canner suggestions

Pressure canner suggestions

Any suggestions for a pressure cooker and tips for someone who has
never used one?

Thanks!

- Mark

Re: Pressure canner suggestions


"Mark A.Meggs" <mmeggs@nospam.iglou,com > wrote in message
news:lajs24tqfljodgh4eba53st5jjm453n1ht@4ax,com ...
> Any suggestions for a pressure cooker and tips for someone who has
> never used one?
>
> Thanks!
>
> - Mark

Mark,

A question first.....

What do you want to do with the PC? Canning, cooking or both? (There are
some limitations on doing both based on the size and type of equipment used)

KW

Re: Pressure canner suggestions

On Sat, 17 May 2008 09:50:59 -0400, "KW"
<keith_warrennospam@alltel,net > wrote:

>
>"Mark A.Meggs" <mmeggs@nospam.iglou,com > wrote in message
>news:lajs24tqfljodgh4eba53st5jjm453n1ht@4ax,com ...
>> Any suggestions for a pressure cooker and tips for someone who has
>> never used one?
>>
>> Thanks!
>>
>> - Mark
>
>Mark,
>
>A question first.....
>
>What do you want to do with the PC? Canning, cooking or both? (There are
>some limitations on doing both based on the size and type of equipment used)
>
>KW
>

I'm aware there are differences. I'm looking for a canner.

- Mark

Re: Pressure canner suggestions


"Mark A.Meggs" <mmeggs@nospam.iglou,com > wrote in message
news:q8au24dovf0g92t2plglfpahsa82ctq51d@4ax,com ...
> On Sat, 17 May 2008 09:50:59 -0400, "KW"
> <keith_warrennospam@alltel,net > wrote:
>
>>
>>"Mark A.Meggs" <mmeggs@nospam.iglou,com > wrote in message
>>news:lajs24tqfljodgh4eba53st5jjm453n1ht@4ax,com ...
>>> Any suggestions for a pressure cooker and tips for someone who has
>>> never used one?
>>>
>>> Thanks!
>>>
>>> - Mark
>>
>>Mark,
>>
>>A question first.....
>>
>>What do you want to do with the PC? Canning, cooking or both? (There are
>>some limitations on doing both based on the size and type of equipment
>>used)
>>
>>KW
>>
>
> I'm aware there are differences. I'm looking for a canner.
>
> - Mark

Just had to check...cause you did say *cooker* in the original post. <G>

George's suggestions were spot on. I have used the All Americans and they
are top notch. Mirro is decent albeit a little thinner walled than some
others. I have 2 Presto 21qt canners identical to this one...
http :// tinyurl,com /5o32lh They are bulletproof and had a very long
production run with great availability of replacement parts, etc. One is
about 30 years old and the other is <8 years old.

2nd the recommendation for the UGA site http :// www .uga.edu/nchfp/ and
strongly recommend the "Preserving Food at Home: A Self-Study " on-line
course as a great primer. https://www .uga.edu/nchfp/exception_account.html

The instruction manual that comes with your canner will have a lot of good
info as will the Ball Blue Book of Home Preserving.
http :// www .amazon,com /Ball-Complete-Book-Home-Preserving/dp/0778801314 which
IMHO is a must have for every canner's library. I received the blue one
shown near the bottom of the page from our own dear Barb Schaller who, along
with George and others here are a wealth of information on home preserving.
Which brings me to my last point..... Stick around r.f.p. and when you are
ready to get started, there will be lots of folks who can provide guidance
and answer all manner of questions about canning and other preservation
methods.

Welcome to our insane world Mark!

Keith

BTW all, my garden is in and everything is going well this season (no late
April freezes like last year)

Menu for the season:

Established plantings
Apples (5 varieties - 9 trees)
Peaches
Plums
Cherries (2 trees)
Blueberries (12 bushes)
Blackberries (1 jumbo thornless, 1 crimson and a heap of wild bushes
Wild Strawberries are back with a vengence this year!!!!! :-)
Rosemary

Seasonal plantings
Tomatoes (7 varieties - just 26 plants total this year)
Watermelon (2 varieties)
Canteloupe (2 varieties)
Cucumbers (2 varieties)
Bell Pepper (Red & Yellow)
Jalepeno Pepper (Jumbo & Regular)
Zuchinni Squash
Crookneck Squash
Sunflowers
Red Okra
Crowder Peas
Pinkeye Purplehull Peas
Sweet Basil
Cilantro

Re: Pressure canner suggestions

KW wrote:
> "Mark A.Meggs" <mmeggs@nospam.iglou,com > wrote in message
> news:q8au24dovf0g92t2plglfpahsa82ctq51d@4ax,com ...
>> On Sat, 17 May 2008 09:50:59 -0400, "KW"
>> <keith warrennospam@alltel,net > wrote:
>>
>>> "Mark A.Meggs" <mmeggs@nospam.iglou,com > wrote in message
>>> news:lajs24tqfljodgh4eba53st5jjm453n1ht@4ax,com ...
>>>> Any suggestions for a pressure cooker and tips for someone who has
>>>> never used one?
>>>>
>>>> Thanks!
>>>>
>>>> - Mark
>>> Mark,
>>>
>>> A question first.....
>>>
>>> What do you want to do with the PC? Canning, cooking or both? (There are
>>> some limitations on doing both based on the size and type of equipment
>>> used)
>>>
>>> KW
>>>
>> I'm aware there are differences. I'm looking for a canner.
>>
>> - Mark
>
> Just had to check...cause you did say *cooker* in the original post. <G>
>
> George's suggestions were spot on. I have used the All Americans and they
> are top notch. Mirro is decent albeit a little thinner walled than some
> others. I have 2 Presto 21qt canners identical to this one...
> http :// tinyurl,com /5o32lh They are bulletproof and had a very long
> production run with great availability of replacement parts, etc. One is
> about 30 years old and the other is <8 years old.
>
> 2nd the recommendation for the UGA site http :// www .uga.edu/nchfp/ and
> strongly recommend the "Preserving Food at Home: A Self-Study " on-line
> course as a great primer. https://www .uga.edu/nchfp/exception account.html
>
> The instruction manual that comes with your canner will have a lot of good
> info as will the Ball Blue Book of Home Preserving.
> http :// www .amazon,com /Ball-Complete-Book-Home-Preserving/dp/0778801314 which
> IMHO is a must have for every canner's library. I received the blue one
> shown near the bottom of the page from our own dear Barb Schaller who, along
> with George and others here are a wealth of information on home preserving.
> Which brings me to my last point..... Stick around r.f.p. and when you are
> ready to get started, there will be lots of folks who can provide guidance
> and answer all manner of questions about canning and other preservation
> methods.
>
> Welcome to our insane world Mark!
>
> Keith
>
> BTW all, my garden is in and everything is going well this season (no late
> April freezes like last year)
>
> Menu for the season:
>
> Established plantings
> Apples (5 varieties - 9 trees)
> Peaches
> Plums
> Cherries (2 trees)
> Blueberries (12 bushes)
> Blackberries (1 jumbo thornless, 1 crimson and a heap of wild bushes
> Wild Strawberries are back with a vengence this year!!!!! :-)
> Rosemary
>
> Seasonal plantings
> Tomatoes (7 varieties - just 26 plants total this year)
> Watermelon (2 varieties)
> Canteloupe (2 varieties)
> Cucumbers (2 varieties)
> Bell Pepper (Red & Yellow)
> Jalepeno Pepper (Jumbo & Regular)
> Zuchinni Squash
> Crookneck Squash
> Sunflowers
> Red Okra
> Crowder Peas
> Pinkeye Purplehull Peas
> Sweet Basil
> Cilantro
I will agree with your assessment, you are definitely either insane or
completely hooked on home preserving.

Here's ours:

2 plum trees, 1 peach tree, 1 quince, one row of Triple Crown thornless
blackberries, four blueberry plants, one Japanese persimmon, one
Ponderosa lemon, two kumquat trees. 17X24 main vegetable garden that is
planted chock-a-block with green beans, 3 different tomato varieties
totaling 6 plants, crowder peas, carrots, Ichiban eggplant, okra just
went in, two different types of sweet chiles, no hot ones this year.

Re: Pressure canner suggestions


"George Shirley" <gshirl@bellsouth,net > wrote in message
news:sOHXj.47445$3v1.989@bignews3.bellsouth,net ...
> KW wrote:
>>
>> Welcome to our insane world Mark!
>>
>> Keith
>>
>> BTW all, my garden is in and everything is going well this season (no
>> late April freezes like last year)
>>
>> Menu for the season:
>>
>> Established plantings
>> Apples (5 varieties - 9 trees)
>> Peaches
>> Plums
>> Cherries (2 trees)
>> Blueberries (12 bushes)
>> Blackberries (1 jumbo thornless, 1 crimson and a heap of wild bushes
>> Wild Strawberries are back with a vengence this year!!!!! :-)
>> Rosemary
>>
>> Seasonal plantings
>> Tomatoes (7 varieties - just 26 plants total this year)
>> Watermelon (2 varieties)
>> Canteloupe (2 varieties)
>> Cucumbers (2 varieties)
>> Bell Pepper (Red & Yellow)
>> Jalepeno Pepper (Jumbo & Regular)
>> Zuchinni Squash
>> Crookneck Squash
>> Sunflowers
>> Red Okra
>> Crowder Peas
>> Pinkeye Purplehull Peas
>> Sweet Basil
>> Cilantro
> I will agree with your assessment, you are definitely either insane or
> completely hooked on home preserving.
>
> Here's ours:
>
> 2 plum trees, 1 peach tree, 1 quince, one row of Triple Crown thornless
> blackberries, four blueberry plants, one Japanese persimmon, one Ponderosa
> lemon, two kumquat trees. 17X24 main vegetable garden that is planted
> chock-a-block with green beans, 3 different tomato varieties totaling 6
> plants, crowder peas, carrots, Ichiban eggplant, okra just went in, two
> different types of sweet chiles, no hot ones this year.

Waal - not quite insane, but definitely a trifle goofy, suh, a trifle
goofy!
On that *pressure canner*, think about what size jars you'll be using -
that
is if planning on putting up green beans by the quart for your household of
ten, you will need a canner tall enough to accomodate them. My first
*bwb canner* pot was too short for quart jars AND the water for over, not
tall
enough for double rack of pints either. And who needs pickles in them
teeny-weeny jars? Was a more work putting through double batches of
things, esp., if the harvest was warm!
Do read our FAQ regarding the "steam canners" that are still for sale at
the
Sprawl-Mart and other places. We can't prove they are safe, so we don't
use them.
And oncet you get started agin, there'll be no stoppin' y'all. It's the
fumes,
suh, the fumes....
I got
4 strawberry plants, and it'll never be enough,
2 different variety blueberries (wish I had some Nacodoches Texas
blueberries, more for our climate)
2 Marion Blackberry, thorns & all (whoops, did I make a mistake or
what?)
Lots of tomatoes & peppers my sister planted. Wished she'd labled
them. I sware both veggies may come up in several different colors.
Will need more Aji de Limon de Peru seeds, Jorge, last year I
neglected them and they died.
Oh well, here's a nice surprise in my garden. Glommed onto 4 rose
geranium plants, p.graveolens, I think, 4 coffees, and of course, all the
herbs.
PING< BARB, I'm fixing to mix up a batch of pickling spice - herbs
from my garden & spices from Penzey's, y'all want a bag?
Edrena

Re: Pressure canner suggestions

The Joneses wrote:
> "George Shirley" <gshirl@bellsouth,net > wrote in message
> news:sOHXj.47445$3v1.989@bignews3.bellsouth,net ...
>> KW wrote:
>>> Welcome to our insane world Mark!
>>>
>>> Keith
>>>
>>> BTW all, my garden is in and everything is going well this season (no
>>> late April freezes like last year)
>>>
>>> Menu for the season:
>>>
>>> Established plantings
>>> Apples (5 varieties - 9 trees)
>>> Peaches
>>> Plums
>>> Cherries (2 trees)
>>> Blueberries (12 bushes)
>>> Blackberries (1 jumbo thornless, 1 crimson and a heap of wild bushes
>>> Wild Strawberries are back with a vengence this year!!!!! :-)
>>> Rosemary
>>>
>>> Seasonal plantings
>>> Tomatoes (7 varieties - just 26 plants total this year)
>>> Watermelon (2 varieties)
>>> Canteloupe (2 varieties)
>>> Cucumbers (2 varieties)
>>> Bell Pepper (Red & Yellow)
>>> Jalepeno Pepper (Jumbo & Regular)
>>> Zuchinni Squash
>>> Crookneck Squash
>>> Sunflowers
>>> Red Okra
>>> Crowder Peas
>>> Pinkeye Purplehull Peas
>>> Sweet Basil
>>> Cilantro
>> I will agree with your assessment, you are definitely either insane or
>> completely hooked on home preserving.
>>
>> Here's ours:
>>
>> 2 plum trees, 1 peach tree, 1 quince, one row of Triple Crown thornless
>> blackberries, four blueberry plants, one Japanese persimmon, one Ponderosa
>> lemon, two kumquat trees. 17X24 main vegetable garden that is planted
>> chock-a-block with green beans, 3 different tomato varieties totaling 6
>> plants, crowder peas, carrots, Ichiban eggplant, okra just went in, two
>> different types of sweet chiles, no hot ones this year.
>
> Waal - not quite insane, but definitely a trifle goofy, suh, a trifle
> goofy!
> On that *pressure canner*, think about what size jars you'll be using -
> that
> is if planning on putting up green beans by the quart for your household of
> ten, you will need a canner tall enough to accomodate them. My first
> *bwb canner* pot was too short for quart jars AND the water for over, not
> tall
> enough for double rack of pints either. And who needs pickles in them
> teeny-weeny jars? Was a more work putting through double batches of
> things, esp., if the harvest was warm!
> Do read our FAQ regarding the "steam canners" that are still for sale at
> the
> Sprawl-Mart and other places. We can't prove they are safe, so we don't
> use them.
> And oncet you get started agin, there'll be no stoppin' y'all. It's the
> fumes,
> suh, the fumes....
> I got
> 4 strawberry plants, and it'll never be enough,
> 2 different variety blueberries (wish I had some Nacodoches Texas
> blueberries, more for our climate)
> 2 Marion Blackberry, thorns & all (whoops, did I make a mistake or
> what?)
> Lots of tomatoes & peppers my sister planted. Wished she'd labled
> them. I sware both veggies may come up in several different colors.
> Will need more Aji de Limon de Peru seeds, Jorge, last year I
> neglected them and they died.
I can understand the neglect with the other problems you had. If you
still live at the same address at El Paso del Norte, they will be mailed
Monday.
> Oh well, here's a nice surprise in my garden. Glommed onto 4 rose
> geranium plants, p.graveolens, I think, 4 coffees, and of course, all the
> herbs.
> PING< BARB, I'm fixing to mix up a batch of pickling spice - herbs
> from my garden & spices from Penzey's, y'all want a bag?
> Edrena
>
>
>

Re: Pressure canner suggestions


"George Shirley" <gshirl@bellsouth,net > wrote in message
news:bWKXj.143956$Er2.72303@bignews6.bellsouth,net ...
>> Will need more Aji de Limon de Peru seeds, Jorge, last year I
>> neglected them and they died.
> I can understand the neglect with the other problems you had. If you still
> live at the same address at El Paso del Norte, they will be mailed Monday.

Y'all are a prince, suh, a prince.
Edrena

Re: Pressure canner suggestions

In article <YzKXj.4310$7k7.2339@flpi150.ffdc.sbc,com >,
"The Joneses" <famjones@not a,net > wrote:
> PING< BARB, I'm fixing to mix up a batch of pickling spice - herbs
> from my garden & spices from Penzey's, y'all want a bag?
> Edrena

Sure. Not more than a cup, though, I think. I believe I still have
some of last year's goormet blend..

--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http :// www .jamlady.eboard,com

Re: Pressure canner suggestions

On Sat, 17 May 2008 18:17:34 -0600, "The Joneses" <famjones@not_a,net >
wrote:

>
>"George Shirley" <gshirl@bellsouth,net > wrote in message
>news:sOHXj.47445$3v1.989@bignews3.bellsouth,net ...
>> KW wrote:
>>>
>>> Welcome to our insane world Mark!
>>>
>>> Keith
>>>
>>> BTW all, my garden is in and everything is going well this season (no
>>> late April freezes like last year)
>>>
>>> Menu for the season:
>>>
>>> Established plantings
>>> Apples (5 varieties - 9 trees)
>>> Peaches
>>> Plums
>>> Cherries (2 trees)
>>> Blueberries (12 bushes)
>>> Blackberries (1 jumbo thornless, 1 crimson and a heap of wild bushes
>>> Wild Strawberries are back with a vengence this year!!!!! :-)
>>> Rosemary
>>>
>>> Seasonal plantings
>>> Tomatoes (7 varieties - just 26 plants total this year)
>>> Watermelon (2 varieties)
>>> Canteloupe (2 varieties)
>>> Cucumbers (2 varieties)
>>> Bell Pepper (Red & Yellow)
>>> Jalepeno Pepper (Jumbo & Regular)
>>> Zuchinni Squash
>>> Crookneck Squash
>>> Sunflowers
>>> Red Okra
>>> Crowder Peas
>>> Pinkeye Purplehull Peas
>>> Sweet Basil
>>> Cilantro
>> I will agree with your assessment, you are definitely either insane or
>> completely hooked on home preserving.
>>
>> Here's ours:
>>
>> 2 plum trees, 1 peach tree, 1 quince, one row of Triple Crown thornless
>> blackberries, four blueberry plants, one Japanese persimmon, one Ponderosa
>> lemon, two kumquat trees. 17X24 main vegetable garden that is planted
>> chock-a-block with green beans, 3 different tomato varieties totaling 6
>> plants, crowder peas, carrots, Ichiban eggplant, okra just went in, two
>> different types of sweet chiles, no hot ones this year.
>
> Waal - not quite insane, but definitely a trifle goofy, suh, a trifle
>goofy!
> On that *pressure canner*, think about what size jars you'll be using -
>that
>is if planning on putting up green beans by the quart for your household of
>ten, you will need a canner tall enough to accomodate them. My first
>*bwb canner* pot was too short for quart jars AND the water for over, not
>tall
>enough for double rack of pints either. And who needs pickles in them
>teeny-weeny jars? Was a more work putting through double batches of
>things, esp., if the harvest was warm!
> Do read our FAQ regarding the "steam canners" that are still for sale at
>the
>Sprawl-Mart and other places. We can't prove they are safe, so we don't
>use them.
> And oncet you get started agin, there'll be no stoppin' y'all. It's the
>fumes,
>suh, the fumes....
> I got
>4 strawberry plants, and it'll never be enough,
>2 different variety blueberries (wish I had some Nacodoches Texas
>blueberries, more for our climate)
>2 Marion Blackberry, thorns & all (whoops, did I make a mistake or
>what?)
>Lots of tomatoes & peppers my sister planted. Wished she'd labled
>them. I sware both veggies may come up in several different colors.
>Will need more Aji de Limon de Peru seeds, Jorge, last year I
>neglected them and they died.
> Oh well, here's a nice surprise in my garden. Glommed onto 4 rose
>geranium plants, p.graveolens, I think, 4 coffees, and of course, all the
>herbs.
> PING< BARB, I'm fixing to mix up a batch of pickling spice - herbs
>from my garden & spices from Penzey's, y'all want a bag?
>Edrena
>
>

How about sharing your recipe for the pickling spice.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Re: Pressure canner suggestions

"The Cook" <susan_r23666@yahoo,com > wrote in message
news:v070345b360otetg57eig18vudng96bv08@4ax,com ...
> On Sat, 17 May 2008 18:17:34 -0600, "The Joneses" <famjones@not_a,net >
> wrote:
>
>>
>>"George Shirley" <gshirl@bellsouth,net > wrote in message
>>news:sOHXj.47445$3v1.989@bignews3.bellsouth,net ...
>>> KW wrote:
>>>>
(clipped a lot)
>> PING< BARB, I'm fixing to mix up a batch of pickling spice - herbs
>>from my garden & spices from Penzey's, y'all want a bag?
>>Edrena
>>
>>
> How about sharing your recipe for the pickling spice.
> --
> Susan N.
>
I use the recipe from Joy of Pickling, the gourmet version being that the
herb/seed portions are from my very own garden, and I increase the stated
cloves & cinnamon a bit 'cause I like it. This would probably be better in a
weight catagory instead of spoonsful, but it's real hard to measure how much
a dill seed weighs. Like I said before, you could use this and miss one or
two things and not be wrong. How about making a tea and tasting it to see
what you like?


Here's the recipe in alphabetical order (I'm such a geek) I reprinted some
time ago (without the author's approval, but with her cite):
> I put it in alphabetical order, easier not to get
> confused, and made everything a "part"
> (1/8 teaspoon)
>
> 16 p bay leaf bits (6 bay leaves)
> 16 p allspice, whole
> 24 p chile pepper bits (I use chile de arbol. 6 chile peppers,
> do not automatically multiply this if multiplying recipe),
> optional
> 16 p cinnamon stick bits (1 each 4" cinnamon stick)
> 8 p cloves, whole
> 16 p coriander seed, whole
> 24 p dill seed
> 8 p fennel seed
> 4 p fenugreek seed
> 24 p mustard seed, yellow whole
> 4 p mace, blade type bits or nutmeg bits
> 24 p peppercorns, black (no use using the fancy colors,
> they bleed in the liquid)
>
Edrena

Re: Pressure canner suggestions

On Tue, 20 May 2008 19:00:05 -0600, "The Joneses" <famjones@not_a,net >
wrote:

>"The Cook" <susan_r23666@yahoo,com > wrote in message
>news:v070345b360otetg57eig18vudng96bv08@4ax,com ...
>> On Sat, 17 May 2008 18:17:34 -0600, "The Joneses" <famjones@not_a,net >
>> wrote:
>>
>>>
>>>"George Shirley" <gshirl@bellsouth,net > wrote in message
>>>news:sOHXj.47445$3v1.989@bignews3.bellsouth,net ...
>>>> KW wrote:
>>>>>
>(clipped a lot)
>>> PING< BARB, I'm fixing to mix up a batch of pickling spice - herbs
>>>from my garden & spices from Penzey's, y'all want a bag?
>>>Edrena
>>>
>>>
>> How about sharing your recipe for the pickling spice.
>> --
>> Susan N.
>>
>I use the recipe from Joy of Pickling, the gourmet version being that the
>herb/seed portions are from my very own garden, and I increase the stated
>cloves & cinnamon a bit 'cause I like it. This would probably be better in a
>weight catagory instead of spoonsful, but it's real hard to measure how much
>a dill seed weighs. Like I said before, you could use this and miss one or
>two things and not be wrong. How about making a tea and tasting it to see
>what you like?
>
>
> Here's the recipe in alphabetical order (I'm such a geek) I reprinted some
>time ago (without the author's approval, but with her cite):
>> I put it in alphabetical order, easier not to get
>> confused, and made everything a "part"
>> (1/8 teaspoon)
>>
>> 16 p bay leaf bits (6 bay leaves)
>> 16 p allspice, whole
>> 24 p chile pepper bits (I use chile de arbol. 6 chile peppers,
>> do not automatically multiply this if multiplying recipe),
>> optional
>> 16 p cinnamon stick bits (1 each 4" cinnamon stick)
>> 8 p cloves, whole
>> 16 p coriander seed, whole
>> 24 p dill seed
>> 8 p fennel seed
>> 4 p fenugreek seed
>> 24 p mustard seed, yellow whole
>> 4 p mace, blade type bits or nutmeg bits
>> 24 p peppercorns, black (no use using the fancy colors,
>> they bleed in the liquid)
>>
>Edrena
>

Thank you. I will try it with some of my homegrown herbs.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Re: Pressure canner suggestions

On Sat, 17 May 2008 15:57:35 -0400, "KW"
<keith_warrennospam@alltel,net > wrote:

>
>"Mark A.Meggs" <mmeggs@nospam.iglou,com > wrote in message
>news:q8au24dovf0g92t2plglfpahsa82ctq51d@4ax,com ...
>> On Sat, 17 May 2008 09:50:59 -0400, "KW"
>> <keith_warrennospam@alltel,net > wrote:
>>
>>>
>>>"Mark A.Meggs" <mmeggs@nospam.iglou,com > wrote in message
>>>news:lajs24tqfljodgh4eba53st5jjm453n1ht@4ax,com ...
>>>> Any suggestions for a pressure cooker and tips for someone who has
>>>> never used one?
>>>>
>>>> Thanks!
>>>>
>>>> - Mark
>>>
>>>Mark,
>>>
>>>A question first.....
>>>
>>>What do you want to do with the PC? Canning, cooking or both? (There are
>>>some limitations on doing both based on the size and type of equipment
>>>used)
>>>
>>>KW
>>>
>>
>> I'm aware there are differences. I'm looking for a canner.
>>
>> - Mark
>
>Just had to check...cause you did say *cooker* in the original post. <G>

<snip>

I did say cooker didn't I - past my bedtime when I wrote it.

Thanks very much to you and George for such good advice!

I don't have anywhere near that much to put up. I'd like to do more,
but there's a limit to the amount of sunny yard I have available. I've
been BWB canning for the past couple of years (living in an apartment
before that didn't lend itself to gardening or canning). Since the
peach, apples, plum, and figs are starting to bear fruit, I thought it
was time for the next step.

- Mark

Re: Pressure canner suggestions

In article <5dsu249sq2mlujhdto188qh0u598kic2p8@4ax,com >,
Mark A.Meggs <mmeggs@nospam.iglou,com > wrote:

> On Sat, 17 May 2008 15:57:35 -0400, "KW"
> <keith_warrennospam@alltel,net > wrote:
>
> >
> >"Mark A.Meggs" <mmeggs@nospam.iglou,com > wrote in message
> >news:q8au24dovf0g92t2plglfpahsa82ctq51d@4ax,com ...
> >> On Sat, 17 May 2008 09:50:59 -0400, "KW"
> >> <keith_warrennospam@alltel,net > wrote:
> >>
> >>>
> >>>"Mark A.Meggs" <mmeggs@nospam.iglou,com > wrote in message
> >>>news:lajs24tqfljodgh4eba53st5jjm453n1ht@4ax,com ...
> >>>> Any suggestions for a pressure cooker and tips for someone who has
> >>>> never used one?
> >>>>
> >>>> Thanks!
> >>>>
> >>>> - Mark
> >>>
> >>>Mark,
> >>>
> >>>A question first.....
> >>>
> >>>What do you want to do with the PC? Canning, cooking or both? (There are
> >>>some limitations on doing both based on the size and type of equipment
> >>>used)
> >>>
> >>>KW
> >>>
> >>
> >> I'm aware there are differences. I'm looking for a canner.
> >>
> >> - Mark
> >
> >Just had to check...cause you did say *cooker* in the original post. <G>
>
> <snip>
>
> I did say cooker didn't I

Canner in the subject line, cooker in the content.

> - past my bedtime when I wrote it.
>
> Thanks very much to you and George for such good advice!
>
> I don't have anywhere near that much to put up. I'd like to do more,
> but there's a limit to the amount of sunny yard I have available. I've
> been BWB canning for the past couple of years (living in an apartment
> before that didn't lend itself to gardening or canning). Since the
> peach, apples, plum, and figs are starting to bear fruit, I thought it
> was time for the next step.
>
> - Mark

You don't generally pressure can fruits and soft spreads, Mark. Those
are almost always processed in a boiling water bath -- and a big
stockpot can work as one of those. If you're planning on canning
vegetables, make sure you plant something that's suitable for canning
(the packet label usually indicates suitable use of the product).
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http :// www .jamlady.eboard,com

Re: Pressure canner suggestions

On Sat, 17 May 2008 19:58:29 -0500, Melba's Jammin'
<barbschaller@earthlink,net > wrote:

>In article <5dsu249sq2mlujhdto188qh0u598kic2p8@4ax,com >,
> Mark A.Meggs <mmeggs@nospam.iglou,com > wrote:
>
>> On Sat, 17 May 2008 15:57:35 -0400, "KW"
>> <keith_warrennospam@alltel,net > wrote:
>>
>> >
>> >"Mark A.Meggs" <mmeggs@nospam.iglou,com > wrote in message
>> >news:q8au24dovf0g92t2plglfpahsa82ctq51d@4ax,com ...
>> >> On Sat, 17 May 2008 09:50:59 -0400, "KW"
>> >> <keith_warrennospam@alltel,net > wrote:
>> >>
>> >>>
>> >>>"Mark A.Meggs" <mmeggs@nospam.iglou,com > wrote in message
>> >>>news:lajs24tqfljodgh4eba53st5jjm453n1ht@4ax,com ...
>> >>>> Any suggestions for a pressure cooker and tips for someone who has
>> >>>> never used one?
>> >>>>
>> >>>> Thanks!
>> >>>>
>> >>>> - Mark
>> >>>
>> >>>Mark,
>> >>>
>> >>>A question first.....
>> >>>
>> >>>What do you want to do with the PC? Canning, cooking or both? (There are
>> >>>some limitations on doing both based on the size and type of equipment
>> >>>used)
>> >>>
>> >>>KW
>> >>>
>> >>
>> >> I'm aware there are differences. I'm looking for a canner.
>> >>
>> >> - Mark
>> >
>> >Just had to check...cause you did say *cooker* in the original post. <G>
>>
>> <snip>
>>
>> I did say cooker didn't I
>
>Canner in the subject line, cooker in the content.
>
>> - past my bedtime when I wrote it.
>>
>> Thanks very much to you and George for such good advice!
>>
>> I don't have anywhere near that much to put up. I'd like to do more,
>> but there's a limit to the amount of sunny yard I have available. I've
>> been BWB canning for the past couple of years (living in an apartment
>> before that didn't lend itself to gardening or canning). Since the
>> peach, apples, plum, and figs are starting to bear fruit, I thought it
>> was time for the next step.
>>
>> - Mark
>
>You don't generally pressure can fruits and soft spreads, Mark. Those
>are almost always processed in a boiling water bath -- and a big
>stockpot can work as one of those. If you're planning on canning
>vegetables, make sure you plant something that's suitable for canning
>(the packet label usually indicates suitable use of the product).

I wasn't sure if ripe fruit had enough acid to be 4.6 pH or less. In
that case, I may not need a canner this year. The only things I put
up now are tomatoes, kraut, and pickles, pickle relish, chutney, etc.

Thanks to everyone for advice and encouragement!

- Mark