thorr
Senior Member
Growing up my mothers kin always had access to lots of produce. And they would can hundreds of quarts, potatoes, green beans, corn and tomatoes. Late 60’s early 70’s. I was part of the process somewhat.
Ten year old barefoot boy.
I truly can’t remember a big pressure cooker in our house. It was that big blue Ball canner and maybe a small pressure cooker.
I remember mom and nanna canning a bushel of green beans. I was a helper in that.
And all in hot bath, added boiling water between loads.
I believe we ended up with 28 qts. idk
So even though I grew up around gardens and canning, it’s been 40 years since I’ve canned. Reading and learning it’s seems most veggies are pressure canned now.
Which as of tonight I’m using my big presto to can my voled potatoes that aren’t salvageable. And I guess to can most of the veggies.
I pressure canned beef stew a few weeks ago and zucchini and squash. I have been busy with fruit jams the last month. Hot water bath, 1/2 pts 15 minutes.
30 pts. done
I’ve canned pretty much my whole green bean crop 7 qts.
And I hot water bathed them.
Boiled jars and lids.
Beans cleaned, snapped and into hot jars, teaspoon canning salt, boiling water added, 1” headspace, hot lid and ring.
Roiling boil in canner, jars into water and bathed 30ish minutes.
Am I screwed or do I remember wrong.
Darn Mandela effect.
I know one year we had hundreds of qts in the cellar cause I toted them. Up and down.
Can’t believe mom pressure canned all those.
Miss that woman......
These have all sealed well and look good.
Couple questions and I know this can be a touchy subject.
I’m going with they are safe to eat when cooked well on the stove before eating.
I think..
Am I asking for trouble?
Is it possible to pressure can sealed jars in the presto.
Hate to feed them to the chickens.
And I’m going to start using the presto for all the produce coming.
Still don’t think mom would....lol
Thanks again for any and all input..
Ten year old barefoot boy.
I truly can’t remember a big pressure cooker in our house. It was that big blue Ball canner and maybe a small pressure cooker.
I remember mom and nanna canning a bushel of green beans. I was a helper in that.
And all in hot bath, added boiling water between loads.
I believe we ended up with 28 qts. idk
So even though I grew up around gardens and canning, it’s been 40 years since I’ve canned. Reading and learning it’s seems most veggies are pressure canned now.
Which as of tonight I’m using my big presto to can my voled potatoes that aren’t salvageable. And I guess to can most of the veggies.
I pressure canned beef stew a few weeks ago and zucchini and squash. I have been busy with fruit jams the last month. Hot water bath, 1/2 pts 15 minutes.
30 pts. done
I’ve canned pretty much my whole green bean crop 7 qts.
And I hot water bathed them.
Boiled jars and lids.
Beans cleaned, snapped and into hot jars, teaspoon canning salt, boiling water added, 1” headspace, hot lid and ring.
Roiling boil in canner, jars into water and bathed 30ish minutes.
Am I screwed or do I remember wrong.
Darn Mandela effect.
I know one year we had hundreds of qts in the cellar cause I toted them. Up and down.
Can’t believe mom pressure canned all those.
Miss that woman......
These have all sealed well and look good.
Couple questions and I know this can be a touchy subject.
I’m going with they are safe to eat when cooked well on the stove before eating.
I think..
Am I asking for trouble?
Is it possible to pressure can sealed jars in the presto.
Hate to feed them to the chickens.
And I’m going to start using the presto for all the produce coming.
Still don’t think mom would....lol
Thanks again for any and all input..