[Germantown Shelli]

I recently was given a couple of pressure cooker/canners. 2-12qt Mirro and a Presto cooker.

I have never canned a darn thing in my life and I have an electric flat top stove. I do have a Ball Blue Book and jars and lids.

I am looking for advise and guidance of any and all kinds regarding canning with these things. I am so intimated.

I have zukes and cukes growing out my ears but I'm using these up and giving them away. I have lots of tomatoes but nothing ripe yet and my green beans are not doing well due to the rabbits and birds. Looks like I'll be canning from the store or markets.

 

[nomadjanet]

Green tomatoe relish:
http://www.pickyourown.org/SouthernChowChow.htm

this site has lots of good recipes with canning directions.

I don't know about your electric stove I use my pressure canner outside on the side burner of my gas grill.

I just put 4 quarts of dill pickels in my pressure canner along with 4 qrts of homemade marinara it is out on the patio right now steamming away.

 

[SCPigpen]

I like to can soups and stews.

 

[shootnstarz]

I use my 23 qt Presto canner on a glass top electric stove. It's not ideal but it works. Tomatoes can be canned in a boiling water bath, so can pickles. Beans need pressure canning. Not safe to can zukes or squash, at least that's what I've read.

+1 on the pickyourown site

Rick

 

[the foot]

You can can zucchini and squash, but for safety sake it should be done in a pressure canner.

 

[cranky1950]

I recently was given a couple of pressure cooker/canners. 2-12qt Mirro and a Presto cooker.

I have never canned a darn thing in my life and I have an electric flat top stove. I do have a Ball Blue Book and jars and lids.

I am looking for advise and guidance of any and all kinds regarding canning with these things. I am so intimated.

I have zukes and cukes growing out my ears but I'm using these up and giving them away. I have lots of tomatoes but nothing ripe yet and my green beans are not doing well due to the rabbits and birds. Looks like I'll be canning from the store or markets.

The mirro 12 qt canners are good for you glasstop stove. They're good canners I have one. They're smaller and heat up and cool down quicker that bigger canners but are well within USDA guidelines for what constitutes a canner. You can't use them for boiling water bath, but a boiling water bath canner only goes for about $20.

Read through this canning guide and have at it.

http://www.uga.edu/nchfp/publications/publications_usda.html

 

[ShaynaGirl]

I have not canned anything since I moved in 2005 because my new-to-me home has a smooth top electric stove.

We have a gas grill that runs on a propane tank (not an LP connection) that has a side burner. Honestly, I don't think we've used the side burner but once to see if it worked when we first got the grill.

Do you mind telling me more about your setup and technique? I have a 19-quart pressure canner (the kind with the gauge), so it's not the "big boy" but not tiny by any stretch either.

My main concern would be about how to keep the temperature consistent on the side burner. Also, do you load it in the kitchen and then carry it outside?

I'm open to all ideas, thanks!

Green tomatoe relish:
http://www.pickyourown.org/SouthernChowChow.htm

this site has lots of good recipes with canning directions.

I don't know about your electric stove I use my pressure canner outside on the side burner of my gas grill.

I just put 4 quarts of dill pickels in my pressure canner along with 4 qrts of homemade marinara it is out on the patio right now steamming away.

 

[rextex]

My canner will not work on my flat top stove! I use my Coleman stove to bring it to a boil. (hate my flat top--never again)

 

[nomadjanet]

I do not load it inside, I put the canner with about 3" of water and the rack on the burner outside and start the burner without the lid. I usualy hot pack my foods and I have a medium size pan of water boiling in the house. I carry the jars outside in a backing pan and I sit them in the canner then I add enough boiling water to fill to the rim. Then I put the lid on the canner it usualy does take some time to get it up to pressure but I have a 23 qrt canner so it proly takes me longer than it will you. Once it gets up to pressure I have never had it slack off it stays up there. I always start my time when it reaches its pressure that is why I try to start out with boiling water so I am not over processing / cooking the product. Once my time is reached I turn off the burner and I let it sit in the canner for around the same time as the processing time. This is usualy enough for the pressure to relieve. Then I check the pressure by lifting the weight and if its all good I take off the lid and remove the product. I put a big towel down on my picknic table and afte I tighten the lid I turn the jars over on the towel and leave them upside down for about 30 -40 minutes then I turn them right side up and let them cool completely before I move them indoors. I have only every had one jar not seal by using this method and afterward I found a small nick on the top of that jar so it was not the method it was the equipment. I don't know if I am doing everything right, I just know it works for me.

 

[ShaynaGirl]

I appreciate the thorough explanation. Your description helps me form a picture in my mind of how this could work in my situation.

My arms and back are not what they used to be, LOL -- I used to do canning for 12 hour shifts on the weekends, trying to put up stocks of fruits, preserves, veggies and meats of all kinds. I could not afford an extra freezer, so when I got a good buy on something -- it all had to be processed right away.

I'd do the fruits first, because those took the shortest times, especially in a pressure canner. Then, I would roast the chickens or beef roasts while the fruits were processing. Later, I would do the vegetables and then the meats.

I was able to rescue my canner, although it would surely need its gauge calibrated and a new gasket. Otherwise, it is all intact -- I even have the bottom rack that came with it.

Thanks again for inspiring me to try to get back to this again.

I do not load it inside, I put the canner with about 3" of water and the rack on the burner outside and start the burner without the lid. I usualy hot pack my foods and I have a medium size pan of water boiling in the house. I carry the jars outside in a backing pan and I sit them in the canner then I add enough boiling water to fill to the rim. Then I put the lid on the canner it usualy does take some time to get it up to pressure but I have a 23 qrt canner so it proly takes me longer than it will you. Once it gets up to pressure I have never had it slack off it stays up there. I always start my time when it reaches its pressure that is why I try to start out with boiling water so I am not over processing / cooking the product. Once my time is reached I turn off the burner and I let it sit in the canner for around the same time as the processing time. This is usualy enough for the pressure to relieve. Then I check the pressure by lifting the weight and if its all good I take off the lid and remove the product. I put a big towel down on my picknic table and afte I tighten the lid I turn the jars over on the towel and leave them upside down for about 30 -40 minutes then I turn them right side up and let them cool completely before I move them indoors. I have only every had one jar not seal by using this method and afterward I found a small nick on the top of that jar so it was not the method it was the equipment. I don't know if I am doing everything right, I just know it works for me.