When I cook with the pressure cooker there is a dripping so I need to put paper towel on the stove

[dragnlaw]

Not forgetting, of course, that part of getting to that temperature is the time.
That being said...
I believe that Seeing-to-Believe is not canning these foods. Just cooking a meal.

Have a friend who cooks constantly with her pressure cooker - and has never "canned" a thing other than water-bathed items.

 

[Badjak]

A pressure cooker can save a lot of time.
Whenever they are on sale here, they are picked up by the Indian community (curries, you know ).

My mam always used the pressure cooker to cook sauerkraut. Potatoes and sauerkraut in one pot.
So first time I did this, it was in a normal pot. Potatoes never got soft.
You live and you learn

(We standard eat sauerkraut mashed with potatoes)

 

[dragnlaw]

sauerkraut mashed with potatoes)

So you cook them together in the p-cooker, then mash them up together? Sounds interesting.

 

[Badjak]

So you cook them together in the p-cooker, then mash them up together? Sounds interesting.

Yep
Mam had it fine tuned. Just enough liquid.
And we had gravy (jus), sausage (Gelderse rookworst) and bacon? (Zuurkoolspek) to go with it.
One of my favourite meals and I do eat it here in the tropics as well.
I just have to make my own sauerkraut first (and sub everything else except for the potatoes)

 

[dragnlaw]

Sounds so interesting. I quite like sauerkraut and always have some in the pantry but rarely get to it. Just one of those things.
I have a small piece of Kielbasa, (Polish instead of Dutch, eh? poor substitute but all I have), bacon, a potato, gravy... umm think I'd have to use concentrate as don't have anything else.
My p-cooker is in storage - so if I boil up my potatoes, add the souerkraut towards the end? Cook the bacon with the rookworst? Maybe I could start a gravy with the bacon fat.
thinking
thinking
Actually remembered have a large loin chop cut from a roast and frozen. Somewherre in the freezer.
Thinking out loud.

 

[Badjak]

Yeah
Or cook sauerkraut separate from potatoes.
Then (coarse) mash together.
Easier with liquid control.
Yes to all else. Ham, pork chop, bacon, kielbasa

 

[Steve Kroll]

How would a fire happen with steam that condensates?
It can't burn. Its water...
It could maybe, but unlikely,

I'm not talking about the water. I'm talking about wedging a paper towel between the pot and the burner as is shown in the photo. But it's hard to tell what kind of stove it is from the photo.

 

[Badjak]

I'm not talking about the water. I'm talking about wedging a paper towel between the pot and the burner as is shown in the photo. But it's hard to tell what kind of stove it is from the photo.

Fair enough! Misunderstood.
I got a gas stove and I would rather deal with some moisture on the stove...
No towel (paper or cloth) anywhere close to the flame!

 

[SEEING-TO-BELIEVE]

I'm not talking about the water. I'm talking about wedging a paper towel between the pot and the burner as is shown in the photo. But it's hard to tell what kind of stove it is from the photo.

it is induction.
if it is wet it turns off automatically..


do you have a recipe for a kosher potato and sauerkraut mash?

 

[dragnlaw]

it is induction.
if it is wet it turns off automatically..

Mine doesn't turn off automatically. As long as there is metal making the contact the water just bubbles and explodes.

 

[Badjak]

do you have a recipe for a kosher potato and sauerkraut mash

I assume both are kosher?
So boil separate and then mash together.
Or together in the pressure cooker, but I can't tell you the proper liquid amount.
Just find some meat to go with it, kosher beef sausage or so?
Traditionally it quite often goeswith pork, but you can do what you want

 

[SEEING-TO-BELIEVE]

ok
i don't know why kosher beef sausage are not as tasty as pork.
maybe i should open a separate question for that....

 

[Badjak]

ok
i don't know why kosher beef sausage are not as tasty as pork.
maybe i should open a separate question for that....

Fat....
Beef sausages can be dry, but there are some real good ones around.
You can just use chicken if you want, common in part of France/Germany (alsace lorraine)

 

[taxlady]

ok
i don't know why kosher beef sausage are not as tasty as pork.
maybe i should open a separate question for that....

That sounds like it would make an interesting thread.

Fat....
Beef sausages can be dry, but there are some real good ones around.
You can just use chicken if you want, common in part of France/Germany (alsace lorraine)

I was going to guess fat was the reason.

 

[SEEING-TO-BELIEVE]

but even fatty beef sausages are dry and not tasty

can you tell me about some good brands of beef sausages?

 

[dragnlaw]

There are many sausages that can and are made with beef.
check out this site as they list many types and I think even give some recipes. (I did not look for them)
You can ask a local butcher about them and see what they say.

 

[taxlady]

There are many sausages that can and are made with beef.
check out this site as they list many types and I think even give some recipes. (I did not look for them)
You can ask a local butcher about them and see what they say.

That website had some excellent suggestions for keeping the beef sausages from being dry.

 

[Badjak]

but even fatty beef sausages are dry and not tasty

can you tell me about some good brands of beef sausages?

Difficult as I am in a total different part of the world
Maybe go to the butcher (not supermarket), and buy one of each that he has.
It could also be cooking method?