I own a pressure canner. I have never used a pressure canner. All my
preserving so far has been with BWB or blanching and freezing. Help? I am
afraid to use the darn thing.
-ginny

Virginia Tadrzynski wrote:
I own a pressure canner. I have never used a pressure canner. All my
preserving so far has been with BWB or blanching and freezing. Help? I am
afraid to use the darn thing.
-ginny


Why? Come on down like Barb did and I will run you through the same
course she went through. Just follow the instructions in the manual or
go to the U of GA site and check out theirs. Basically you're just
boiling water under pressure which raises the temperature to a safe
level. I've been canning with a pressure canner for about 60 years now,
over 40 of those years with the same canner.

If you don't have a manual with your canner let me know manufacturer and
model number and I might be able to find you one.

George

On Tue, 2 Oct 2007 14:12:17 -0400, "Virginia Tadrzynski"
wrote:

I own a pressure canner. I have never used a pressure canner. All my
preserving so far has been with BWB or blanching and freezing. Help? I am
afraid to use the darn thing.
-ginny


Do you use a pressure cooker? Same degree of care needed for both of
them.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Virginia Tadrzynski" wrote in message
...
I own a pressure canner. I have never used a pressure canner. All my
preserving so far has been with BWB or blanching and freezing. Help? I am
afraid to use the darn thing.
-ginny

It's not that tough. I hadn't pressure cooked anything in at least 20 years
when I got my pressure canner, and I just waded on in. I did however read
the BBB section on pressure canning a couple of times and the manual that
came with my canner about 4 times before I started, and then referred to the
manual repeatedly during the process.

Pick a day when you have plenty of time so you're not rushed. Figure on
everything except the actual processing to take a lot longer than you might
think -- I was amazed that it took so long for steam to come out the vent
for the several minutes of venting required before even putting on the
pressure-cock. It took longer to come up to pressure than I would have
guessed, too.

Have you picked a recipe you'd like to try?

Anny

In article ,
"Virginia Tadrzynski" wrote:

I own a pressure canner. I have never used a pressure canner. All my
preserving so far has been with BWB or blanching and freezing. Help? I am
afraid to use the darn thing.
-ginny

Understood. Practice controlling the psi by canning water. Pay
attention to stove adjustments and time until correct psi is reached.
(I don't do pressure canning but I've had classes.) Best is to have a
trusted "consultant" at hand. Go see Jorge.
--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.

Melba's Jammin' wrote:
In article ,
"Virginia Tadrzynski" wrote:

I own a pressure canner. I have never used a pressure canner. All my
preserving so far has been with BWB or blanching and freezing. Help? I am
afraid to use the darn thing.
-ginny

Understood. Practice controlling the psi by canning water. Pay
attention to stove adjustments and time until correct psi is reached.
(I don't do pressure canning but I've had classes.) Best is to have a
trusted "consultant" at hand. Go see Jorge.
I don't eat much anymore and can sleep about anywhere so am available to
travel too. Can even bring a couple of pressure canners of my own. B-})