Pressure Canner Review

Hello Group!
Summer is here and my tomato plants are way too prolific. I would
like to purchase a pressure canner to put them away for winter. I am
interested in hearing reviews on pressure canners or key features for
which I should look. Any information will be very helpful!
Thanks!

[Only registered users can see links. ] (Kristina) wrote:


Kristina,
Pressure canning of tomatoes _may_ produce a slightly higher quality
end product but, with proper acidification they may be done quite
safely in a boiling water bath canner with considerably less effort
and expense. We've tried it both ways and are hard pressed to tell the
difference in quality between the two.
They can also be frozen in plastic bags, just as they come off the
plant and, when slightly thawed, the skins slip right off and they can
be used pretty well anywhere canned tomatoes can be used.
Unless you have a lot of other low acid products that you intend to
"put by", I'd take a long hard look at purchasing a pressure canner.
The good ones don't come cheap.
That's just my opinion, take it for what it's worth.

Ross.

Ross Reid <[Only registered users can see links. ]> wrote:


Pressure canning doesn't cost all that much more to do (on a gas range)
and it doesn't heat up the kitchen anywhere near as badly. This was the
year I was going to do it that way m'self. Circumstances intervened for
now, but we'll see.

On 22 Aug 2003 14:24:16 -0700, [Only registered users can see links. ]
(Kristina) wrote:


I don't have one so cannot oblige. Maybe next year!

I'm thinking of vegetable soups.... It would sure be nice to
have a supply of soup ready for lunches. Lunch is always a
problem around here. (I married him for better or worse,
but not for lunch! Well...there you are.) <g>

Pat
--
"Rats and roaches live by competition under the laws of
supply and demand. It is the privilege of human beings to
live under the laws of justice and mercy." - Wendell Berry

On Sat, 23 Aug 2003 07:54:04 -0500, George Shirley
<[Only registered users can see links. ]> wrote:



Yum! Except the turkey stock: I don't like it for some
reason (I do like turkey, as such). Chicken stock is fine
with me.

Pat
--
"Rats and roaches live by competition under the laws of
supply and demand. It is the privilege of human beings to
live under the laws of justice and mercy." - Wendell Berry

Blanche Nonken wrote:



I agree ... but the initial purchase price of the canner itself can be
prohibitive. I have a small 'gifted' pressure canner. I'm not certain I
would be able to convince 'the missus' to fork over that much money for one
if she hadn't already seen how useful they are (still eating last years
green beans).

Stuff bought for canning usually has a very long life and can be cost
justified on that basis, but the initial investment for something like a
pressure canner can take a significant bite out of a household budget if it
is already straining a little (and thus providing some of the motivation
for canning in the first place).

My wife and I are self-supporting but definitely on the low end of the wage
scale. Things are usually pretty 'iffy'. A new pressure canner would
require adjustments in our budget for a month or more. The -second- batch
through a pressure canner is pretty cheap -- if you amortize 100% of the
cost in the first, incredibly expensive, batch. The key is to be able to
afford that first batch.
Bill
--
Zone 5b (Detroit, MI)
I do not post my address to news groups.

On Sat, 23 Aug 2003 07:54:04 -0500, George Shirley wrote:



We eat quite a bit of prawns and lobster and crab. It seems a bit of a
waste to just toss the shells. How does one go about making seafood
stock? My husband is the one who makes stock. He tosses the bones and
scraps in to the stock pot (large pressure cooker) with some lemon juice
to break down the bones and then lets it simmer for hours before pouring
off the stock and freezing it. We use it for things like risotto,
jambalya, and occasionally soup.

--
Cymru Llewes
Caer Llewys

Noydb <[Only registered users can see links. ]> wrote:




It wasn't 'til after I hit the "send" button that I realized what "cost"
was being discussed. Apologies for missing the point! Anyway, I got my
pressure canner for $35 at a consignment shop, had the gauge calibrated
for that season, then bought a new gauge/gasket/plug for about $20.
Right now that would hit us unpleasantly, but only a little.

Cymru Llewes wrote:

Put the shells in cold water with parsley, onion, garlic, onions,
carrots, and celery. Toss in a few whole blackpeppercorns. Bring to a
boil Turn it down to a bare simmer (slight bubbles ever second or two)
and cook for about an hour.

Remove veggies and strain through a floursack towel or something
similiar. Let sit overnight and if there's sediment, strain again.

B/

Brian Mailman wrote:

You left out the step of toasting the shells first in a skillet. I use
parsley, black pepper, bayleaf, and thyme, and no carrots, etc.

Bob