Recent content by TCM

mason jars or not Thank you, I will. :chef:You may be right about that we have something like USDA. I'll certainly check. What I do know is that pressure canning is not a big thing here. We do a lot of water bath canning of course- jams etc but not pressure canning. If I can't get any...

mason jars or not Rubber gaskets are easily obtained where I live (Norway). Just out of interest - will this kind of jar release steam the same way (as the mason jars do) during pressure canning? :chef:

mason jars or not If you guys are not completely bored by now, I have yet another question. Where I live it's difficult to get hold of Mason jars (incl. lids, bands etc). What we do have however are jars with a metal lever-arm sealing mechanism and rubber sealing rings. Can I use these...

death and destruction Good point, the dangers are potentially very severe with canning, I'm sure. This is a quite a learning curve for me. Canning is unchartered waters. Chris

words of truth Yes, but that's true in every kitchen, is it not? People get sick - the chicken is undercooked etc.. You just have to do the best you can, make sure that you keep the right temperature, keep it clean and so on. Chris

Thank you VERY MUCH, I do appreciate what you're saying. Cooking generally is a bit like alchemy, and pressure canning should not be very different... I've bought an All American Canner and as long as I make sure I get the temperature right and for long enough - that should make it OK. Kind...

Ok. I get the point. I'll follow the recipe. :-) You know, some of us, we like to experiment, we like to achieve something that is even better... But I do see my limitations. It's an everlasting thing... Chris:chef:

? I was of the impression that mixing meat and other ingredients was a no-no. Of course, if it's a matter of adding some acid (like lemon juice or something), that's easily arranged. Thank you very much for adding this info - I'm trying to get a grip on this and it's a bit tricky (for a...

oh well... I appreciate straight answers - so continue being emphatic :yum: I think I'm getting the point now. It's when meat is involved it gets a bit more ridgid. Basically it's all about canning the meats (beef, chicken, fish) separately from the other ingredients. Right? One question: In...

How about... I will do as advised. Thank you all. I have already ordered a couple of well-thought of canning recipe books. A follow-up question: Would it be OK to make e.g. a meat stew the "normal" way (that is not a canning recipe) and stop short the last hour or so - using the last hour in...

Hello everyone. Being new to pressure canning, I have a question that is somehow a bit difficult to get answered (googling the web). My question is this: When I make e.g. a nice meat stew or something similar, it cooks for a couple of hours and it's ready to eat. Whatever I have left over, I...

Baumalu I have a Baumalu pan and I find it excellent! It's tinned by hand (who many prefer to stainless steel). This is high quality copperware! Kind regards, Chris