Canning


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Interesting! What pressure canner do you have. I am unfamiliar with any that go above 15 PSI? Send a URL?

I re-read from the start and I think you have the same canner, Presto, that I have. The weight sets the pressure. It will be 15 PSI. I consider the gauge redundant and it serves no purpose. Simply removing the weight and no steam coming out means the pressure is at atmosphere' Then it is safe to remove the canner lid. I only use 15 PSI and completely ignore the gauge.



















what
 
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Interesting! What pressure canner do you have. I am unfamiliar with any that go above 15 PSI? Send a URL?

I re-read from the start and I think you have the same canner, Presto, that I have. The weight sets the pressure. It will be 15 PSI. I consider the gauge redundant and it serves no purpose. Simply removing the weight and no steam coming out means the pressure is at atmosphere' Then it is safe to remove the canner lid. I only use 15 PSI and completely ignore the gauge.



















what
so whether the gage says 18 or 15 all is good? that kinda makes since as the 3rd 4th and 5th time I thought I nailed the temp cause it stayed at 15 psi the entire time.

this is definitely addicting. I can wait for my next day off to do more.
 
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The safety plug blows at about 20 PSI. I am referring to the small orifice with a ring gasket in the periphery of the lid. This can happen if the bubbler hole gets blocked when cooking something loose like beans or grains. I avoid this since I use a colander with the side handles removed to keep loose stuff out of the water and steam cook. This means the loose material cannot bubble up. Highly unlikely in canning more common in cooking.

The object of pressure canning is to insure the jar contents all reach 240F for about 15 minutes. The 15 minutes is overkill but insurance. The temperature of 240 F is automatic when the pressure is 15PSI. The operator controls the time.

Large chunks of material can get insulated and may not reach 240F. I insure all reach this temperature by slurry/juicing meaning all the material is the same and more likely to not have any insulation.

I might add the older Presto did not have a pressure gauge. Then some grad student made those silly timing charts without the brain in gear. All the manufacturers reproduced that what I call nonsense. Pressure cooking any plant material basically ruins the structure, so why not slurry/juice and accept from the beginning. Hence my pressure of 15PSI (240F) for 15 minutes.
 
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thanks for your knowledge. last question presto 23qt instructions say to pressure cook pints of corn for 55 minutes. I did. tasted it for 1st time today. it is good. but tastes overcooked. can i do it less?
 
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Corn is a special case. If you don't slurry/juice the kernels, it is impossible to insure all kernels get to 240F.

I remove the kernels from the cob and cook and slurry/juice and pressure can normally.

10 August 2017 Corn Juice
Posted on August 10, 2017 by Durgan
http://durgan.org/2017/August 2017/10 August 2017 Corn Juice/HTML/ 10 August 2017 Corn Juice
Eighty four cobs of corn were purchased and processed into pressure canned juice for long term off season storage. Corn cost $7.00 per dozen. The kernels were cut of the cobs yielding about ten pounds of corn. The corn was placed in a cooking pot with ten liters of water and boiled until soft about 20 minutes, then beat into a slurry. The slurry was put through a 2mm mesh food mill and the residue was put through a Champion Juicer to extract maximum nutrients. The processed juice was pressure canned at 15 PSI for 15 minutes. Fourteen one liter jars of juice was obtained from the 84 corn, about 5 cobs of corn per liter or slightly less than a pound of kernels.
corn%20004_std.jpg
 
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so if I want to keep it in kernel form 55 minutes. ty
 
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so if I want to keep it in kernel form 55 minutes. ty

I suspect it will be fine. To make safe the recommendation basically cooks it to death. Hence my position of slurry/juice The corn done my method is very pleasant.
 
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I suspect it will be fine. To make safe the recommendation basically cooks it to death. Hence my position of slurry/juice The corn done my method is very pleasant.
but you drink it and not eat it correct?
 
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thank you. so corn for me would be better served eating fresh r saving frozen.

other veggies could be canned. in particular anything with tomatoes
 
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thank you. so corn for me would be better served eating fresh r saving frozen.

other veggies could be canned. in particular anything with tomatoes

I can any plant food. And feel completely safe. Have some chickpeas fermenting now. Must do some more garden produce. We had a bit of rain yesterday.
 
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A water bath canner is simply a pot of boiling water. Any suitable size pot will do.

A pressure canner is a relatively precision device. With a bit of care it will last for ages including the gasket. Presto is the best on the market IMO. Pressure canning is not too common due to wrong hype. In UK pressure canning is unknown for example.

Do I miss something?
It's beginning to catch on; Kilner are producing canning jars in Europe. They are in approx same size as US jars (1l ~ US quart+ 10%) & the lids & bands work with both Kilner & Ball jars.
 

Meadowlark

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so if I want to keep it in kernel form 55 minutes. ty

I just can't imagine what 55 minutes of pressure cooking must do to kernel corn...nor can I imagine drinking corn juice except maybe in the form of white lightining.

It is so simple to freeze kernel corn. So easy. Just blanch the ear for a couple of minutes, remove kernels from cob, and put it in a freezer bag. The taste is about 90% fresh for several months...but mine never lasts in the freezer around here past a few months because we eat it and love it! We froze well over 130 ears this year...and it is fantastic!
 
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I just can't imagine what 55 minutes of pressure cooking must do to kernel corn...nor can I imagine drinking corn juice except maybe in the form of white lightining.

It is so simple to freeze kernel corn. So easy. Just blanch the ear for a couple of minutes, remove kernels from cob, and put it in a freezer bag. The taste is about 90% fresh for several months...but mine never lasts in the freezer around here past a few months because we eat it and love it! We froze well over 130 ears this year...and it is fantastic!
yeah I froze some 2 ways raw right of the cob and the blanched for 3 minutes. will try both and see which one is best for us. I dont think canning corn is for me.
 
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So easy to freeze, if thou have a freezer and the power never fails. That aside I like a freezer for meat but generally dislike frozen vegetables with rare exceptions.
 

Meadowlark

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yeah I froze some 2 ways raw right of the cob and the blanched for 3 minutes. will try both and see which one is best for us. I dont think canning corn is for me.

Some variations on the standard approach for freezing corn you might want to try:

1) The Amish method...which includes one cup of sugar and 4 tsp of salt dissolved in one quart of water and added to the freezer bags of corn....about 4 quarts of corn cut off the cob. This is unbelievable taste!
2) Chop up some fresh jalapenos(to taste) and include with the corn in the freezer bag...either with or without the Amish method. Gives a unique flavor which is outstanding in the dead of winter.
 
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will try with the salt. i am type 2 diabetic gotta stay away from sugar. corn itself isnt really good for me but it is so good and my kid loves it.
 

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