Posted on 09/09/2011 12:06:48 PM PDT by US Navy Vet
I am planning on putting up some on my "World Famous Chili" this weekend and have never used one.
The newer pressure cookers will not “blow up” per say- they have rubber relief plugs that will blow out so they don’t. One of my daughters blew out a plug while cooking beans, the juice sprayed out of that thing in a fine mist of bean juice all over my kitchen. It would have been hazardous if someone had been close enough to get hit by the hot spray as it left the cooker but we were lucky there. We had to scrub every inch of kitchen and everything in it and still I found places and things later that we missed. Worst mess I ever dealt with.
Only for higher ph meats and such. Rarely needed. A hot water bath is good enough for low ph(high acid) foods like tmatoes, peaches, fruits, and fermented stuff.
A coworker talked me into canning beef when it’s on sale. It’s absolutely the best and most flavorful tender meat for snacks, camping, and like you say.........goes great with crackers or crusty bread.
Do you use a pressure canner to can the beef and how long does it last on the shelf? Do you cook it before you can it?
Your comment has no technical standing whatsoever. Just what do you think happens every time you stir a pot with a metal spoon?
Also, what cuts of beef do you use?
?
Boil it in a salty brine with pepper. Keep it simplle. A few added bay leaves are almost too much. Cube your meat to 1 inch squares and boil for an hour. Then can the chunks with the broth. Boil those jars for a half hour in a pressure cooker and let cool. The shelf life we stick with is one year on meats. Hint though........Remove all fat. Gristle is just fine. The fat though can go rancid. That’s why lean meats like deer and cuts like flank steak are perfect.
Two birds canned with one stone.
I started caning meat and the folks that make the jars suggest to can a quart sized jar at 11 psi for 1.5 hrs. I have been browning the meat and throwing in some salt, pepper and onions. I noticed at the top of the jar after canning, the fat congeals in a layer. I haven’t not eaten any of the meat yet, but will try some in a couple of months.
A good book to have is the Ball Blue Book guide to preserving. It has good recipes and good directions. My husband does the pressure canning. I do the water bath canning, freezing and dehydrating, so I’m not much help with the pressure stuff.
And when you take the lid off lift the side furthest from you first or you'll get a face full of steam.
Many fine suggestions here already, I would just add that you wipe the jar rim with a vinegar soaked cloth before putting on the lid. Kills anything that fell from the sky and a dynamite cleaner too.
Also, as mentioned above. pressure canning and pressure cooking are two different animals. Unlike the All American pressure canners (the best) you have to go to Europe for a top pressure cooker. Fissler (Germany) came up with most of the innovations over the last century, but Kuhn Rikon (Switzerland) and Fagor (Spain) make excellent products too. All are built of stainless steel with encapsulated aluminum bases to ensure even heat. There are also two options in lid diameter that can be paired with a variety of bases ranging from 1.5L to 10L. We prefer the Fissler, but sell all three.
Navy,
Any chance of sharing your chili recipe? I’m always looking for new variations to try. Many thanks and
Semper Fi,
1. follow the directions exactly
2. don’t fill all your jars in anticipation of the next load. different foods expand in different ways. one soup may need 1/2 an inch, another may need up to 3/4. run your first batch and see how it does. if the jars spill over and don’t seal, just put in a little less with the next load. canning is both an art and a science.
3. HAVE FUN! I love canning. I don’t know why, but I always feel good about life when I pull out 6 jars with perfect seals.
I don't know if I'd want one I like saw on YT or not. She was canning milk, a double decker for pints, had at least 17 in there. It looked expensive.
I don't know if my old stove could take all that weight any more. I lost my water bath canner bottom but could use my mom's pressure cooker for that. But not for low acid veggies unless they are mostly tomatoes. Like if I make salsa with peppers and onions, I doubt I'd pressure can it. But definitely would pressure can for just the veggies or meat, fish or poultry.
I agree. Mine isn’t huge and I’m able to move it without getting burned but I have left it in place to cool. It does take a long time either way.
Yes, mine has a rubber plug but I don’t trust it so I never leave it while it’s in use and when the husband or granddaughter hear it whistling they stay clear of the kitchen. I’m sure my grandmother was using one of the old ones because it’s been years and years ago. The horror stories of exploding pressure cookers have been handed down from mothers to daughters for years because they were so dangerous. I started canning food when I was about 14 and so far so good.
I have a brand new (never used, still in the box) “Liberty” pressure cooker (circa 1942) I bought at an auction for $10.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.