Survivalist Forum banner

pressure canning

  1. Disaster Preparedness General Discussion
    I have been debating the purchase of a All American 30 quart pressure canner for a couple years. I decided this was the year and went shopping online. SOLD OUT! Everywhere. A few places were still selling them, for over $400 and with the notice that they won't be shipping for 4-10 weeks minimum...
  2. Food and water
    Tattler Lids For those of you with experience using these I have a couple questions. Do you use your regular metal rings to hold the lid on while canning? How well do the gaskets hold up? What is the best way to store the rings? Do you heat them before placing them on jars? Can you use them...
  3. Food and water
    Ok, I have a question regarding pressure canning... We have an All American canner and have previously canned a lot of meat... We have always done this from fresh meat, or from mostly thawed meat. It has almost always been raw packed. So what I would like to do is take my huge excess of venison...
  4. Food and water
    A question for you long time pressure canners out there, where do you set the water level on your jars? Should the water cover the jars? To the bottom of the ring? An inch or two below the ring? When I did my first batch of canned potatoes the water level was at the bottom of the ring. When...
  5. Food and water
    My wife bought me a Presto 01745 16 quart pressure canner for fathers day. What better to start with than 7 quart jars of potatoes. These are the same potatoes my grandkids and I dug up a few weeks ago. The potatoes were cut into bite sized chunks, put into a quart jar, teaspoon of salt...
  6. Events, Connections and Get togethers
    I am incredibly very interested, almost to the point of obsessed, with getting some hands on education in pressure canning. I am willing to buy one if some people in my area would like to teach me or we could learn together. I can't do it at home as I have a glass top stove and I am told...
  7. Food and water
    Here is easy to understand instructions on how to make my Italian tomato sauce from garden fresh tomatoes and then can it. Enjoy :) http://www.youtube.com/watch?v=PzyFphUyTXU&feature=youtu.be
  8. DIY - Do It Yourself
    I want to start canning from my garden this summer, and also start making chili, red sauce, etc during the winter months. I have never canned and want to make sure that my first experience is an educated one. I have began collecting different recipes, and have began to read some basic...
  9. Disaster Preparedness General Discussion
    Finally had some resources to get myself a pressure canner and am hoping to do some canning this weekend. I don't know where to start but am looking to can mostly meat. Anyone have any suggestions on what would be useful for a bug in at an urban location? :confused:
  10. Disaster Preparedness General Discussion
    I am pressure canning 12 quarts of chicken soup. 6 quarts at a time. Did all my reading, first time using pressure canner. The first batch went up to 11 pounds of pressure, kept it there for 90 minutes, like recipe called for. Took it off burner, let pressure go down, then took weight off...
  11. Disaster Preparedness General Discussion
    I've done a bit of canning in the past with hot packing acid foods and I've also done a bit of drying but I finally got my pressure canner and started that this week. Had a few thoughts I though I'd pass on to others who are green in it as well. First get a nice canner. Something not to crazy...
Top