Any one else HATE their pressure caner???

[Beekissed]

I use a slice of green tomato at the top of each jar of corn.....keeps the correct color and crispness of the corn.

 

[Up-the-Creek]

I don't use a pressure canner and use my water bath for everything. It turns out great! I only do any of it for 90 min., so no three hours for me. I would do it for 90 min. in a pressure canner anyway, so this is no loss of time for me.

The deer meat I did this year was great and so much better than pressure canned deer meat! I'll be doing that again this year....gave that pressure canner back to the original owner!

Yes, yes....I know about the dangers....but I don't care. The old Mennonite ladies that told me about this have been doing it all their lives and lives to tell about it.

I agree with you Bee on the water bath thing. My family GGgrandmother , Grandmother and mother all done the water bath and we all lived to tell about it. To me, its more about being clean. I use my pressure canner because it does save time. I go by the old Ball blue books and their "recomended" time for hot water bath and 3 hours is it for green beans. Too much time for me to deal with hot water boiling in the kitchen. There is nothing wrong with it, but I like to "get er' done!". I don't remember how long they recomend for corn in the hot water bath,...I think it was longer than the beans.

 

[Iceblink]

I have a love/hate relationship with my pressure canner, but I mostly hate how my jars all come out coated in a film of minerals. We have REALLY hard water, and the steam really gets the jars. I know that is the water's fault, but I blame the pressure canner.

Also, I wish I had a smaller canner. Mine fits 8 pints single layered. I usually only have 1-3 pints to can at a time (small garden) and I get mad at spending all afternoon canning 2 jars of something. I think if I had a smaller canner it would get up to pressure and cool down faster.

My dragon of a MIL gave me my pressure canner, so I started out with negative feelings towards it anyway.

 

[angelib1]

I would like to more about canning vegies and meat in a water bath. I bought a pressure canner at a thrift store, and took it to the true valuestore , they put new seals and vent thingys in it and told me it's ready to use. However I have been staring at it for months, too scared to death to use it.

 

[Ldychef2k]

I think I would be more scared of meat that wasn't pressure canned, but then I am a whiney old broad !

I love my pressure canner, but what I don't love is babysitting it. I work at home at a computer, so once it gets to pressure, I set a timer for five minutes, run in and do some work, and then check the pressure every five minutes for 75 to 90 minutes. It's a bit fussy, but I like to think I can multitask, even if I am only fooling myself !

 

[nightshade]

I only hate the sound of mine, we canned salmon for years while I was growing up. WE would salmon fish the entire month of October and then can it all. You can harvest 3 fish a day per person 3 of us fishing and my dad would not let us keep anything under 32 inches long. You do the math we never had a year where we ran out before the next October and had plenty to give away also. But the noise of that canner all night and all day long I will never be able to stand that again with out ear plugs.

 

[me&thegals]

I think I would be more scared of meat that wasn't pressure canned, but then I am a whiney old broad !

I love my pressure canner, but what I don't love is babysitting it. I work at home at a computer, so once it gets to pressure, I set a timer for five minutes, run in and do some work, and then check the pressure every five minutes for 75 to 90 minutes. It's a bit fussy, but I like to think I can multitask, even if I am only fooling myself !

Me, too, while I do my transcription I hadn't used mine for years until last year, when I discovered that my kids loved canned green beans. So, green beans it is. Hope to do venison again this year.

Don't be scared! Just follow the directions exactly. I am also more concerned about bad food than the canner. I will never forget my introduction to botulism poisoning in an epidemiology class in college. Yikes!

OTOH, I am also SO glad for my very quick, low-water and electricity usage steam canner for all the acidic foods I can

 

[Ldychef2k]

Yeah, transcription...when there's work ! Not been too great lately. Very motivating to become more self sufficient.

I just cooked 25 chicken breasts which are now cooled and I am ready to can them. It's times like this that I think about all the money I am saving, and that i am preparing food for months and months to come, when who knows what has happened. I really,r eally am glad I spent the money and got the bigger canner (Presto 23 quart). I have never run less than a full load, and double deckers on pints.

People think I am nuts, and that's fine with me.

 

[justusnak]

I LOVE my pressure canner. I wish I had a bigger one tho. It takes me forever to get my canning done. My mother always used just the water bath canner....but, I do remember her haveing to throw away several jars every year. I just cant take that chance. We use every little bit I can grow here, and especially this year, being this summer has been AWFULL!!

 

[Tinychicken]

Add me to the transcriptionists who work from home.

I got my first pressure canner this year and I love it. No problems at all. I can't multi-task, though. I leave the canning for after work.

Yu can also count me as one of the wary ones who uses a pressure canner for low acid veggies and meats. Botulism scares the heck out of me!