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originally posted by: scraedtosleep
a reply to: Gargoyle91
pressure cooking needs to be the right temps for the right times.
And you would need the right container.
In a shtf scenario it would be hard to find the right containers and keeping a camp fire at a set temp for an extended amount of time.
I can't find any video of anyone trying to pressure cook in the wild.
Also when you pressure cook you have to sterilize your jars before using them.
originally posted by: TXTriker
You don't have to pressure everything for it to be well preserved. Hot bathing works on a lot of vegetables. I make salsa every year and only use hot bathing. The water has to be 2 inches above the tops of the jars and the water has to boil for a set time. For salsa, it is 15 to 20 minutes. I've also done corn this way. Its been a while but I believe it had to boil for over an hour. Note that this will also create pressure inside the jars. Make sure your lids are on tight and seat well or they will blow off during the boil. Yes it took awhile to clean up all that salsa on the stove!
originally posted by: Gargoyle91
So I got my pressure cooker/canner with the ambition of learning to pressure can but now I'm a bit nervous about it lol
Can someone explain how pressure canning works ? I'm going to do things like Bean soup , Chili ect .. Even meat if I can get it down but I'm confused because from what I'm understanding is you actually cook stuff in the canning process how do you know how long to cook and not over cook but still make sure its canned properly also if a item is already cooked like bean soup will the canning process over cook the soup Plus if you are cooking the item while canning how do you get the recipe down and can you pressure can something that already cooked ?
originally posted by: mysterioustranger
originally posted by: Gargoyle91
So I got my pressure cooker/canner with the ambition of learning to pressure can but now I'm a bit nervous about it lol
Can someone explain how pressure canning works ? I'm going to do things like Bean soup , Chili ect .. Even meat if I can get it down but I'm confused because from what I'm understanding is you actually cook stuff in the canning process how do you know how long to cook and not over cook but still make sure its canned properly also if a item is already cooked like bean soup will the canning process over cook the soup Plus if you are cooking the item while canning how do you get the recipe down and can you pressure can something that already cooked ?
Howdy. Good topic. I'd like to know how's it different from our g-parents using just mason jars!?
A Mason jar, named after John Landis Mason who first invented and patented it in 1858, is a molded glass jar used in home canning to preserve food. The jar's mouth has a screw thread on its outer perimeter to accept a metal ring. The band, when screwed down, presses a separate stamped tin-plated steel disc-shaped lid against the jar's rim. An integral rubber ring on the underside of the lid creates a hermetic seal. The bands and lids usually come with new jars, but they are also sold separately.