Hot bath or pressure canning ???????

[firewalkerd1]

I have watched several YouTube videos and other forms that warn against hot bath canning. My grandparents and parents along with my wife's family has hot bath canned for years, has something changed? I want to try hot bath canning or pressure canning some green beans this year any suggestions would be helpful or any other warnings against hot bath canning and exclamation would be appreciated. I am leaning toward hot bath canning the old way.

[Uncle Jimbo]

My wife and I have canned for years and never used a pressure cooker. Always hot bathed. Never had any problems. Just make sure every thing is clean and you will be fine.

[smokeywolf]

Pressure canning is usually preferred for foods low in acids and meats.

[claude]

For green beans, I prefer pressure canning. I am including a link to a really hand site, there is a bunch of straight up information provided here, take some time and work your way around the site.

http://nchfp.uga.edu/how/can4_vegetable.html

[buckwheatpaul]

We use both processes....depends on what we are processing.....the secret is to start with clean and hot jars, lids, and rings....just remember what moms taught us as children that "cleanliness is next to Godliness" and you will be good to go!

[tigweldit]

I have done both. Really prefer the pressure cooker.

[Geezer in NH]

We only use pressure canning it is safer.

Get the Ball book on canning.

[JBinMN]

We only use pressure canning it is safer.

Get the Ball book on canning.

Online PDF:
https://archive.lib.msu.edu/DMC/sliker/msuspcsbs_ball_ballbrosgl10/msuspcsbs_ball_ballbrosgl10.pdf

Another one that might be handy for ya:
http://homesteadbasics.com/wp-content/uploads/2009/12/8078550-complete-guide-to-home-canning.pdf

[JonB_in_Glencoe]

Green beans if pickled using vinegar, I use a water bath process.
Green beans canned without pickling brine, I'd use pressure canner, because of the low acid content.

[Beagle333]

I pressure can everything. But then, I have a big pressure canner and that's just the way I do it.

[CHeatermk3]

+1 on the Ball book-everything you need to know is in there.

For recipes esp. pickles see if you can find a book "The Farm Journal freezing and canning cookbook", New Revised edition, Edited by Nell B. Nichols and Kathryn Larson.

Lots of good old-time recipes in there --the 7-day pickling process is labor intensive but the product is well worth the effort.

[dragon813gt]

I pressure can everything. But then, I have a big pressure canner and that's just the way I do it.

Same here. It's just safer all around. I recommend the books "Stocking Up" and "The Amish Canning Cookbook" along w/ the Ball book. I find the Ball book is lacking a good bit of information.

[CHeatermk3]

+1 on "Stocking Up" too.
The new Ball book has some revised pressures and times for pressure canning. We stick with the older guidelines for high-acid stuff like Tomato sauces...adding 5% vinegar as recommended.

The down side of the water bath method is that after all the work you can find you lose an entire batch--didn't seal, etc and then....it can be an almighty mess in the larder...

For a person who has never canned/put food by before, It's a process than needs to be understood(the science of it), just as is reloading ammunition.

Get the Ball book and the Stocking up one, and there's a publication the USDA puts out too. Be sure to read and understand the sections dealing with the equipment (canners, pressure cookers, lids, jars and rings). Follow the recipes and you're on your way to a rewarding enterprise--it's nice to open a jar of spaghetti sauce that YOU made and is not full of salt and other preservatives. A pint of venison home-canned is a quick and delicious meal especially over noodles or rice, in camp.

[corbinace]

Like said above, I would do beans in Pressure. That said, I do not do beans, because I only water bath. I really only put up fruit, so water bath is fine for me. It kind of seams like the pressure method over-cooks the softer fruits.

Nothing better for me than the look and taste of Nectarines in December. (Leave the skin on for a brilliant red juice)

[WebMonkey]

Decades of steam juicing, water bath the high acid, pressure the low acid.
As said earlier, proper prep prevents putrid pints.

;)
Happy canning!

[Thundarstick]

Clostridium botulinum is the reason for pressure cookers! This bacteria is a spore former that is resistant to higher heat levels than can be obtained in a water bath and the higher the elevation the lower the heat. This bacterium produces a neuro toxin that is fortunately destroyed by heat (that's why old timers cooked the green beans to death). The toxins can be cooked out of the food! This bacteria cannot grow in high acid or high salt media and these foods can be water bathed safely to prevent spoilage.

Pressure canners are nothing to be afraid of, just obtain some education.

[MaryB]

Beans are far tastier blanched and vacuum bagged and frozen!

[smokeywolf]

Beans are far tastier blanched and vacuum bagged and frozen!

Good to know. We have, a couple of times canned them.

[dragon813gt]

Beans are far tastier blanched and vacuum bagged and frozen!

They sure are. But I can them so they last a lot longer and I'm not dependent on a freezer.

[Wayne Smith]

If it is still available Putting Food By is also a good book. It covers a lot more than canning, though.

[CHeatermk3]

We're still using the pressure canner we bought 40 yrs ago. It's the Weight kind not the dial(for the pressure) kind; just keep the pressure vent clear and keep a spare rubber seal on hand as they do wear out.

You can water bath in the pressure unit but you can't pressure can in a water bath kettle.

[MaryB]

I was digging in the freezer for something tonight and came across some 3 year old vac bagged green beans. Thought what the heck, cook them up... tasted like the day I froze them. I like to thaw and saute them in garlic butter so they stay a tiny bit firm instead of the limp canned green bean...


Good to know. We have, a couple of times canned them.

[firewalkerd1]

I got a lot of great information and good reading from some of the magazines and books I have found specially the ones that were suggested here. I would still like to try the open bath or hot bath later. I will probably go ahead and do most of the beans with pressure to be sure some will survive. All of this has answered a lot of my questions. Thanks a lot.

[smokeywolf]

If firewalkerd1 is okay with it...

Along the same topic. We've been using a 23 qt. Presto Aluminum pressure canner for about 5 years. We've talked about adding a larger stainless model to our kitchen hardware. I'd like to use the pressure cooker/canner as a stock pot when doing spaghetti sauce, as I usually do about 3 gallons at a time, then we can that which will not get consumed in the next 48 hours. I won't cook much of anything in aluminum and especially not a high acid food.

Anybody using a stainless pressure canner and if so, what brand and would you buy that brand again?

[JBinMN]

We use the PRESTO small & large Stainless ones. ( don't remember the quart sizes) for about 15 years & have been quite happy with the investment. Use the small one once a week in Winter months. Use the large one mostly for canning in the Fall. Small one just has the rocker, large has rocker & gauge both.

Based on "our" usage, I would recommend them. They make an excellent wedding gift, btw.
;)
Gonna go get a new seal for the lid/pot connection though, as this topic reminds me that I should before too long. Not going bad yet on either one, but want to get them now before we need them.

;)

[JonB_in_Glencoe]

If firewalkerd1 is okay with it...

Along the same topic. We've been using a 23 qt. Presto Aluminum pressure canner for about 5 years. We've talked about adding a larger stainless model to our kitchen hardware. I'd like to use the pressure cooker/canner as a stock pot when doing spaghetti sauce, as I usually do about 3 gallons at a time, then we can that which will not get consumed in the next 48 hours. I won't cook much of anything in aluminum and especially not a high acid food.

Anybody using a stainless pressure canner and if so, what brand and would you buy that brand again?

199242

I have this set, the large pot is 8 liter.
I love it, I use it all the time for dry beans and tough meat. back when I cooked rice (I don't eat rice anymore), this was the best way to cook rice, especially gourmet rice like basmati or jasmine. But it's not large enough for canning, IMHO
the bottom is very thick (aluminum clad) and claims to be induction friendly.

I love the quick release (pressure release), especially for dry beans..."quick soak"

http://www.fagoramerica.com/cookware/pressure_cookers/splendid_line/splendid_multi_pressure_cooker_2_in_1_5_piece_set

[CHeatermk3]

Whatever you do DO NOT quick release a pressure canner load of jars...I usually take the pressur vessel off the heating unit when the time is up and leave the rocker on for at least 10 minutes--the books have minimum guidelines for opening but I've found that leaving the canner sealed for a few hours to overnight works well for us.

We're usually beat by then anyhow.

[Lance Boyle]

Beans are far tastier blanched and vacuum bagged and frozen!

Agreed. I got into canning when I rented and didn't have a big freezer. I was canning venison but I prefer it frozen. Freezing avoids the salt and the overcooked texture. I can eat canned venison but I know it's not the best it can be. I double wrap meat in plastic wrap, the butchers paper, tape that and drop the works in freezer bags. Two years is easy for that packaging.

[Blanket]

we use pressure canning, hot bath( called colpack around here), freezing, pickling, brining and smoking and drying. Depends on what it is and what you want to do with it. Same as my folks, and theirs did

[MaryB]

I have a large presto pressure canner, holds 7 quart jars of memory serves me(it is buried in the pantry... only use it in fall). American Pressure Canners are a caddy of pressure canners with a price tag to match. Metal to metal seal so no rubber seals that wear out https://www.amazon.com/dp/B00004S88Z/ref=twister_B00DR737G2?_encoding=UTF8&th=1

[JonB_in_Glencoe]

Whatever you do DO NOT quick release a pressure canner load of jars...I usually take the pressur vessel off the heating unit when the time is up and leave the rocker on for at least 10 minutes--the books have minimum guidelines for opening but I've found that leaving the canner sealed for a few hours to overnight works well for us.

We're usually beat by then anyhow.
I've been told this by a few other people "leaving the canner sealed for a few hours to overnight works well for us"
It's rare for me to 'can' a batch that's only one canner full...I could never wait a few hours.
I don't use my Fagor (stainless) for canning, I use an old timer heavy aluminum with guage for canning. After the processing time is done, I remove from heat and leave the weight on, til the pressure goes down to about 4lbs (most of my processes are at 10lbs) that takes about 10 minutes, then I remove the weight and in about one minute more, the pressure is released and I open the Lid. I will admit, that if I open it any sooner, I will have problems with jar seals...but I rarely have any seal problems when I follow what I prescribed.

[CHeatermk3]

Yes for multiple batches that's what we do too. It's just the two of us so double or triple batch days are rare around my house.

I agree that most veggies taste better frozen rather than canned. Also Tomatoes freeze well if you're just gonna make sauces anyway--just pop into s gallon ziploc and into the freezer. When you want to make sauce just take some out and either nuke for a bit to get the skins off and go for it--after sauce is made canning the sauce seems to make it much better.

[MaryB]

I let pressure drop completely, only takes 20 minutes and that lets the jars cool a bit too before hitting cold air(I often can outside to keep the mess out of the kitchen).

[dragon813gt]

I let pressure drop completely, only takes 20 minutes and that lets the jars cool a bit too before hitting cold air(I often can outside to keep the mess out of the kitchen).

I wish it only took twenty minutes. I have this pressure cooker: All American 21-1/2-Quart Pressure Cooker Canner https://www.amazon.com/dp/B00004S88Z/ref=cm_sw_r_cp_api_y9jyzb2W1B5C7
It takes a long time for it to cool. Usually about an hour and even then when I remove the weight there is still some pressure on it. I've lost to much liquid out of the jars by removing the weight to early.

[Lance Boyle]

I have a couple AA canners. 15 and a 21 quart. Picking up the jiggled before getting to
Zero is bad. Instant jar boil over. Btdt. I have a smaller stainless presto that cools faster due to
Size and materials. Not big enough for
Canning

[Geezer in NH]

Note: you do not need to salt any meat you pressure can. I never salt the meat.

[Lance Boyle]

Huh. It's been a while but I think I followed the ball blue book. The salt was half the problem but the texture gets funky.

I should can some ground to see if I see any texture issue. In all reality I'd use more ground than sliced or cubed.

Thanks for the tip.

[CHeatermk3]

Have not done this in many years but in my estimation there is no finer meal that canned Elk over mashed potatoes in camp...We put the meat up in 1/2 pints just seared and canned--when you put it into the pan add a bit of flour and pepper --makes the best gravy and really easy after a hard day packin'.

Of course bein' HONGRY adds the best sauce...

[MaryB]

Canned meats... the Amish microwave food! Heat and eat. Makes for a nice quick meal

[MT Gianni]

My wife has used a 7 quart Presto for over 38 years. She has replaced the rubber ring once.