help with preshercooker

[bowmad100]

i got a presser cooker this weekend from the inlaws. i want to do meet and vegys and what ever i can any help in finding how to do it . help im new to the canning.

[610Alpha]

google is your friend or get the Ball Preserving book from a tractor supply or farm store or online.

[claymore]

Talk with your county extension office. Get a Ball Blue Book. What kind of cooker did you get ?

[barfife]

Several good articles in the archives

[trkarl]

also youtube has tons of vids on pressure cooking and canning.

[1Admin]

Pressure COOKER or pressure CANNER? I think some can be different and all are not the same. Having never used a pressure COOKER I'm not sure if they have dials, gauges, jigglers, etc. like a pressure canner does.

Pressure canner is what you want for canning veggies, meats, etc.

Fruits you can do in a water bath canner which is slightly easier and usually faster. Faster cause as soon as the time is up you can use the tong like deals and pull your jars, put the next batch in and barely lose any time in getting the next batch going. With a pressure canner you have to wait for the pressure to recede to zero, then take the lid off, remove your jars and put your second batch in. Then you have to wait again for the blowoff, for the pressure to build back up, etc. before the processing time can start up again.

[Yellow Rose]

I agree with 1Admin, There are 2 different Pressure cookers/canners. One is a pressure cooker, they are not for canning just for cooking food quicker. The canner has dials for pounds of pressure usually 5 to 15 lbs of pressure. You need the canner for process meat and vegetables. Hope that helps.

[bowmad100]

it is a mirro-matic and it is a canner that what i was told

[Yellow Rose]

Does it show you pounds of pressure?

[Deep Operator]

Pressure Canner has a gauge(usually analog) to tell how much pressure is building up in the canner. Like others have said, you need a Pressure Canner to store your foods long term in a mason jar. The pressure canner will heat treat and pressure seal your produce for to keep away the micro-organisms out there. Here are somethings to consider.

1. It will take a little bit of time to learn how much heat to use on a stove top range, gas or electric. If you have knobs for the burners that are numbered, take notes to see how much heat it takes to arrive at different pressures.

2. Get the tool kit that is needed for canning, it is about 10 dollars are so, comes with tongs, lid wrench, funnel, and magnetic lid lifter.

3. The canner usually comes with a cook book and instruction manual, tells you which pressures and durations for different foods. 11 pounds of pressure for a quart of tomatoes or green beans, for example.

4. Also make sure your lid is secured before you begin, it either will have a rubber ring around the lid(underneath) or will have none, in this case you will have to use a lubricant before securing the lid to the pot.

Just start slow and try a couple of cans of tomatoes or green beans. I started with those, according to my cook book they both require 11 pounds of pressure at 30 minutes for a quart. So you can do a couple of each on each in the same pressure treatement cycle.

[goatlady]

Not all pressure canners have the pressure gauge. My 2 newer ones have the graduated weight for 5/10/15 pounds of pressure. Quickest way to tell a cooker from a canner is see how the quart jars fit in the pot with the lid on. Most cookers are too shallow to hold quart canning jars with the top in place.

[kappydell]

both mirro and presto pressure cookers/canners have free instruction books for both canning and cooking in the on the net.