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| Best pressure canner to purchase?? |
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| Smokepole:
--- Quote from: Magnum_Willys on October 11, 2019, 07:43:42 AM ---Smokepole - care to share ur stew recipe? Thx --- End quote --- I make a simple stew recipe. You can add stuff to it like frozen corn or peas etc. The venison makes its own gravy and is fork tender in the jar after canning. Here's what I add to the jar, meat at the bottom and working my way up the jar. All ingredients are raw packed. 1 cup diced venison meat 1" cubes 1 cup diced potatoes 1 cup diced carrot 1/4 cup chopped onion 1 clove minced garlic (optional) 1 t salt 1/2 t ground black pepper Add ingredients to 1 quart mason jars. Pack tightly. Add more spuds or carrots as needed to fill the jar. Can't get too many spuds. Fill jars with boiling water, leaving 1/2" head space. Slide a plastic utensil inside the jars to remove trapped air bubbles. Cap the jars with lids and rings. Using instructions for your pressure cooker, process the jars for 1 1/2 hours at 15 lbs. pressure ( at my elevation). 10 lbs. at sea level. Sometimes we heat and eat the stew right from the jar. Other times we add more vegetables when we heat it up to make it stretch. Good stuff! I highly recommend getting the Ball Blue Book for canning info. -Smokepole |
| jrebel:
All American 930 ordered and should be here Tuesday. Decided on the All American because I will be using a gas / propane burner and storage concerns are not an issue for my set up. Figured bigger is better and if I need a smaller one at a later date, I would add a 21-23 qt presto to the mix. Let the canning begin!!!!! Thanks for all the responses. :tup: |
| Magnum_Willys:
Thk you Smokepole! Gonna try canning some. :EAT: |
| Smokepole:
--- Quote from: jrebel on October 13, 2019, 06:21:29 AM ---All American 930 ordered and should be here Tuesday. Decided on the All American because I will be using a gas / propane burner and storage concerns are not an issue for my set up. Figured bigger is better and if I need a smaller one at a later date, I would add a 21-23 qt presto to the mix. Let the canning begin!!!!! Thanks for all the responses. :tup: --- End quote --- Jrebel, I'm sure you know it's best to keep the propane down around medium/low for pressure canning. Not a good idea to fire up the crab cooker on high, which could damage the pot. Also, I found working inside a garage keeps the wind from being a factor, cooling down the vessel. Enjoy. :tup: |
| KFhunter:
--- Quote from: jrebel on October 13, 2019, 06:21:29 AM ---All American 930 ordered and should be here Tuesday. Decided on the All American because I will be using a gas / propane burner and storage concerns are not an issue for my set up. Figured bigger is better and if I need a smaller one at a later date, I would add a 21-23 qt presto to the mix. Let the canning begin!!!!! Thanks for all the responses. :tup: --- End quote --- awesome, I've used one and it's for sure a great canner :tup: |
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