FlipBoard

Welcome to our new Magazine format! All new content will now be brought to you in this easy, new format. All our older content can still be found by scrolling below. Simply click the ">" to start the magazine and navigate via your arrow keys.

Sunday, April 25, 2010

pressure canning unit # 3

Hello all, RON L here - SERE SURPLUS

OK, we have covers all one can do with Hot Water canning and it's advantages and Limitations! Now, Lets talk about pressure canners and what they are made for, How do we prepare them for use and what sorts of foods we can use this to can with, shall we?

1. Preperation Please refer to the Pics Listed to see what I'm talking about? Preperations, as in with the How water Canner, we need to start with a Hot Cleaning with a few drops of Bleach as well as anto-bacterial soap or dish washing liquid. Once thoughly scrubed top to Bottom set out to dry!

2. Components of the Pressure canner!

Canner main Body, top and Weight, see seal under the lid! - See Pic #1-2-3



1. Individual parts of the pressure canner
a. Pot
b. Top cover
c. Rubber Seal
d. Pot screen
e. Pressure Weight or gage




3. Differnt types of Pressure canners

A. Most are seperated into 2 types

1. Pressure canner with gage - These have a Manual or Digital gage that shows internal pot Pressure listed in pounds on gage! Max listing on most pressure cookers is 25 poounds though most are max of 20 pounds. These allow closer observation of your cooking pressure and watch for variations! More ability, but disadvantage of Higher cost and more complexity and more that can fail!

2. Pressure canner with Weight to set pressure - Thids weight has seperate holes to set the weight on top of the top to establih pressure mne is listed as 5, 10 and 15 pounds! These are not only Easier to afford as they are often cheaper but also less parts easier to use and less to fail!


WHATS IT FOR? If Hot water canners are vailble, cheaper and easier to use WHY NEED A PRESSURE CANNER????
The anwser is easy, MANY FOODS AS MEAT, FISH AND LOWER ACID VEGTABLES, SOUPS AND FOODS WITHOUT THE ACID COUNT TO KILL MOLD AND BACTERIA need this Pressure caning method This Pressure system allows water to BOIL at a Higher Temperature seal the jars with greater authority and allows the deadly Botulism to not be alowed to grow! THIS IS NECESSARY FOR NON ACID FOODS, MEAT AND FISH!



ADDITIONALLY, I USE A PRESSURE CANNER TO COOK SOME MEATS AND FOODS TO TENDERIZE THE MEAT AND OR VEGTABLE,S COOK QUICKER AND TO MAKE LOWER GRADE MEATS TASTE BETER AND MARINATE QUICKER! See, It's not all about Just FOOD STORAGE, it's about makng your Life easier and costing you less $!
I have used a Pressure cooker to Cook Cheaper and tougher slabs of meat suck as ELK or Bear or Beef if it's a rougher cut and not as tender meat! If you add marintae to your Pot with the meat the marinate will be forced into the meat injecting flavor as well as making it more tender and better tasting!



PIC # 1


PIC # 2


PIC # 3


PIC # 4


PIC # 5








End of unit 3 (Pressure canning Preperations)