AKPirate wrote:Jason is usually right but sometimes wrong
Flightstopper wrote:Looking at pressure cookers now but not sure exactly what I need. Is there any difference in a pressure cooker and a canner? Any tips before I jump into this? Found a pretty good article on line but always like to hear first hand knowledge.
aunt betty wrote:This is personal. You are a douchebag.
Hey douche, when a seeds sprouts roots...what is it called?
aunt betty wrote:You are one of them dipshits who wants to tell me how to build a clock cuz I asked for the correct time.
Fuck you dipshit.
AKPirate wrote:Jason is usually right but sometimes wrong
Flightstopper wrote:From what I read that way is fine for high acidic vegetables but for low acidic you need to use a pressure cooker to kill the botchalism.
aunt betty wrote:This is personal. You are a douchebag.
Hey douche, when a seeds sprouts roots...what is it called?
aunt betty wrote:You are one of them dipshits who wants to tell me how to build a clock cuz I asked for the correct time.
Fuck you dipshit.
Flightstopper wrote:From what I read that way is fine for high acidic vegetables but for low acidic you need to use a pressure cooker to kill the botchalism.
assateague wrote:Flightstopper wrote:From what I read that way is fine for high acidic vegetables but for low acidic you need to use a pressure cooker to kill the botchalism.
No. Get the "canner kit" from Walmart, the black Graniteware one, with the rack and tongs and all that crap. You will use those tongs a lot- they're very handy. I have a pressure cooker (the $60 one from Walmart, Presto I think it is) but only use it for green beans and deer. For tomatoes, I add a tsp or so of citric acid, and water bath for 15 minutes. Never had a problem. The citric acid is at Walmart with the canning stuff as well. It boosts the acid but doesn't change the taste. The pressure cooker is a long ordeal, and really a pain in the ass unless you have two. From the time you put water and jars in it until it's under pressure is about 10 minutes, then you have to can the green beans for 45 minutes, then it takes about another half hour at least to cool off enough to depressurize and open it. Then you have to start all over. All for 7 quarts of green beans. If you have two, you can rotate them on the cooker, which really speeds up the process. My peppers don't even get a water bath, just boil the liquid, dump it over the slices, and close. Never had one go bad. The biggest thing is boiling the jars first, and making sure the top is COMPLETELY clean and dry before putting the lid on. You could skip everything else, but if you do these they'll be fine.
I love canning stuff.
AKPirate wrote:Jason is usually right but sometimes wrong
RickC wrote:Been interesting in canning but never tried, figured I'd poison everyone
Rick
AKPirate wrote:Jason is usually right but sometimes wrong
assateague wrote:That should be plenty. The pickles I make with the dill, salt, and vinegar, I have to let sit for about 2 months to get good. I make a lot with the Mrs. Wage's kosher dill packets from Walmart. You can eat them right away, and they're pretty damn tasty.
AKPirate wrote:Jason is usually right but sometimes wrong
jehler wrote:Grape leaf keeps the pickles crisp
aunt betty wrote:jehler wrote:Grape leaf keeps the pickles crisp
I'll try this. WAY back in high school my mom had me build a fence for grapes to grow on. Then made me dig holes and plant the grapes. It's HUGE and wild now. Thanks for the tip.
I never use the grapes because they're not that good except for making wine.
Need to advertise on Craigslist and sell them this fall to someone who makes wine.
Maybe get a pair of waders out of the deal or something.
one whole leaf in the bottom of each jar.aunt betty wrote:jehler wrote:Grape leaf keeps the pickles crisp
I'll try this. WAY back in high school my mom had me build a fence for grapes to grow on. Then made me dig holes and plant the grapes. It's HUGE and wild now. Thanks for the tip.
I never use the grapes because they're not that good except for making wine.
Need to advertise on Craigslist and sell them this fall to someone who makes wine.
Maybe get a pair of waders out of the deal or something.
Flightstopper wrote:How exactly do you make your sauce? Just blanch, skin and course chop? Add much water?
AKPirate wrote:Jason is usually right but sometimes wrong
AKPirate wrote:Jason is usually right but sometimes wrong
Flightstopper wrote:Grandparents finally let go of one.
AKPirate wrote:Jason is usually right but sometimes wrong
AKPirate wrote:Jason is usually right but sometimes wrong
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