[cherry]

stayed up late and did 36 quarts of tomatoes the other night, with only that didn't seal....going to be making some grape juice perhaps tomorrow , do more picking in the garden, and then there's the matter of some pears that might be ready to can, which I've never done...

I have a pressure canner, which I rarely use...mostly doing waterbath...

anyone have any experience with those new digital pressure canners?

[metmom]

I don’t have a new pressure canner, but do a lot of pressure canning.

I do a lot of meat. When we have turkey, I cook down the carcass and make broth for soup and gravy.

I have pressure canned a lot of meat for soups and stews. I only do the meat and broth and add the veggies later so it’s much more like a fresh product. I don’t like pressure canned veggies.

And in light of the push to get us away from meat, pressure canning provides a supply of that that keeps far better than freezing. Although, doing a T=Bone is NOT going to work.

[ryderann]

I like the old type canner with just the dancing weight on top. The gauges can get out of whack so easily. Don’t know about digital stuff. I’m able to use my canners on the little wood stove if something happens to the electricity.

[CottonBall]

That’s lot of tomatoes!

I canned pears one year. I did them wrong and they discolored, which I was told was normal. I probably pressure canned them, since that’s my preferred method, especially if I have to add acid to something. they weren’t pretty, tasted OK.

[Ellendra]

I’m very fond of my digital pressure canner! I’ve always had trouble keeping the pressure consistent with the regular kind. I was actually researching ways to make a digital one myself when they started hitting the market. I LOVE being able to just push a few buttons and have it take care of itself!