what type of canner should I buy?
Kathryn Edwards - MT ~
I'm new to canning so I appreciated the pointer to the FAQ - I also
bought the Ball Blue Book.
I was going to buy a pressure canner as it sounded better (quicker,
safer, etc) but the Ball Blue Book jam recipes seemed to imply that I
needed a water bath canner.
Can someone out there help this newbie? Thanks,
Kate
Melba's Jammin'
Kate:
A water bath process is what's recommended for jams and jellies and other
high acid canned goods.
A 'regulation' canner is, maybe 16-20 quarts (?) and would come with a
rack that would accommodate perhaps 7-9 quart jars. The rack to keep them
from bumping each other while they're cookin' and to assure good
circulation all 'round, including under the jars. I haven't priced them
recently and mine is an old blue graniteware-on-steel number. I've seen
lightweight aluminum and stainless, too. You should be able to cover
your jars by at least an inch of water, I believe.
THAT said, I process my jams, jellies, and relishes (all in pint-size or
smaller jars -- most often half-pints) in a stock pot -- it's probably
about 8-10 quart liquid capacity. Mine's aluminum, non-stick coated.
Plenty of coverage/depth to do the job. A rack can be rigged by
twist-tying metal jar rings together in quantity to fit the pan; some use
a small rack that might be used for cooling cake or cookies.
Don't know why you couldn't use the pressure canner as your water-bath
vessel --- be sure you don't lock the top on....
-Barb
In article <33E282...@pcocd2.intel.com>, Kathryn Edwards - MT ~
<kedw...@pcocd2.intel.com> wrote:
--
Barb
counides,m
Kathryn Edwards - MT ~ wrote:
>
> I'm new to canning so I appreciated the pointer to the FAQ - I also
> bought the Ball Blue Book.
>
> I was going to buy a pressure canner as it sounded better (quicker,
> safer, etc) but the Ball Blue Book jam recipes seemed to imply that I
> needed a water bath canner.
>
> Can someone out there help this newbie? Thanks,
>
> Kate
It depends on what you plan to can. High acid foods(most fruits,
pickles, tomatoes, jams, jellies) are safe in a boiling water canner.
Meat, fish, most vegetables etc require a preasure canner. Personally I
thought about what canned foods I liked and realized it was fruit,
pickles and jam. I don't like canned vegetables very much. So I use a
boiling water canner and freeze or dry my veges. Think about your
favorites and make your choice.
Naomi Counides
Associated Beefalo of Idaho