Like the illusion of Wall Street, with its vast and powerful investment banks, now shuttered, China too is an illusion perpetuated by the Globalists that gave us the 15,000 mile Caesar salad, poisoned cat food and lead based paint on babies' pacifiers. Like the illusion that money would come from thin air to always push housing prices higher, China has spent a generation pursuing its illusion. Pursuing an unattainable dream to be like the West, while 6000 years of its carefully shepherded top soil blows into the sea.
Posted: Tue Feb 19, 2008 9:29 pm Post subject: Re: [Food] Storage Canning
Tamilfarmer, like he said the aluminum doesn't come in contact with the food so no problem. Looking for stainless steel for the durability. Searched for commercial pressure canners and came up nada.
I like that pre-chewed texture of Dinty Moore but prefer organic ingredients. Quandary _________________ ree rah rip ram. sunofabitch godamn. hidey didey christ almighty. rah rah crap
Posted: Tue Feb 19, 2008 10:03 pm Post subject: Re: [Food] Storage Canning
I can't imagine a canner MORE durable than an All American brand canner and it is machined cast aluminum. They'll be diggin' 'em up as fossils one day.
Posted: Thu Feb 21, 2008 12:11 pm Post subject: Re: [Food] Storage Canning
Yeah, we use an ancient National brand cast and machined aluminum canner. I don't know how long they last. My mother used this one in the early 1950's, and it ain't worn out yet. I'll let you know when it dies.......
Joined: Dec 12, 2005 Posts: 6 Location: TamilNadu, INDIA
Posted: Wed Mar 26, 2008 1:02 pm Post subject: Re: [Food] Storage Canning
After a lot of telephone calls, I have located a manufacturer in Switzerland, www.kuhnrikon.com, with two possibilities for canning, in stainless steel:
1. 7 Liter Pressure Cooker
2. 7 Quart Duromatic Top Model
Both of these models list "Canning" under "Suggested Uses".
Any feedback on the use of these two models for canning applications, will be appreciated.
A smaller unit designed for cooking, not canning, might be adaptable to canning, but if it is small it limits the size or number of jars that you can process, making the whole canning process take more time and energy.
A smaller unit designed for cooking, not canning, might be adaptable to canning, but if it is small it limits the size or number of jars that you can process, making the whole canning process take more time and energy.
Canning takes at about 4 hours:
1 for the preparation (collect and clean jars, rings, lids, go to store, etc.)
1 to prepare and cook food, and load the pot
1 under pressure
1 for cool down and remove jars and cleanup
for all this labor you want a big pot. Mine is 14 pints.
still don't have Dinty Moore recipe, so I canned Beef Burgandy (Bourgonne?) and it is really good but not the real thing because there are foofoo ingredients including pearl onions and red wine and no potatoes. I hope to reverse engineer the real thing today and can a load.
I'm considering letting the neighbor's dog chew the meat first to get that honest Dinty Moore texture. _________________ ree rah rip ram. sunofabitch godamn. hidey didey christ almighty. rah rah crap
Posted: Thu Jun 05, 2008 8:55 am Post subject: Re: [Food] Storage Canning
Kathy mentioned over in the gardening thread about canning carrots.
I canned some a year or so ago. I didn't like the results because they were too well done and watery tasting. I followed the pressure canning instructions to the letter but I'm thinking the time was too long. I don't remember how long, off hand.
How did you like the end product?
Did you do anything special or did you just add boiling water and cold pack them?
Posted: Thu Jun 05, 2008 9:29 am Post subject: Re: [Food] Storage Canning
SCF,
Ours turned out good. Very "carroty" tasting. Not too watered down or overdone. I followed Carla Emery's canning directions in the Encyclopedia of Country Living. Smaller carrots can be just scrubbed. Larger ones have to be peeled. Carrots larger than 1 inch in diameter don't can well. I cut the carrots into about 1 inch pieces for canning.
After you have them peeled, scrubbed, chunked, etc...Put them in a pan on the stove.
Quote:
Cover with boiling water. Bring to a boil. Pack into hot jars. Optional: Add 1/2 tsp. salt for pints, 1 tsp. for quarts. Add boiling cooking liquid. Leave one inch headspace. Process in a pressure canner: 25 minutes for pints, 30 minutes for quarts. If using a weighted-gauge canner, set at 10 lbs pressure at 0-1000 feet above sea level.
I did not can quarts, only pints, so that extra five minutes of processing time may make a difference. Oh, and I did add salt.
Hope this helps.
Kathy
Joined: Oct 04, 2004 Posts: 5719 Location: Body in OK, Heart in TX
Posted: Thu Jun 05, 2008 9:42 am Post subject: Re: [Food] Storage Canning
That's interesting, SCF. I'm not a carrot fan so I don't usually eat them, but my husband and son both LOVE the carrots I canned more than any others, because the cooking caramelized them a bit. I can't remember if I added salt, but if I did it wasn't much. These were store bought large organic carrots that I sliced up into chunks. I wonder if it has something to do with the variety? _________________ "Every junkie's like a setting sun..." - Neil Young
Posted: Thu Jun 05, 2008 9:44 am Post subject: Re: [Food] Storage Canning
CarlinsDarlin wrote:
SCF,
Ours turned out good. Very "carroty" tasting. Not too watered down or overdone. I followed Carla Emery's canning directions in the Encyclopedia of Country Living. Smaller carrots can be just scrubbed. Larger ones have to be peeled. Carrots larger than 1 inch in diameter don't can well. I cut the carrots into about 1 inch pieces for canning.
After you have them peeled, scrubbed, chunked, etc...Put them in a pan on the stove.
Quote:
Cover with boiling water. Bring to a boil. Pack into hot jars. Optional: Add 1/2 tsp. salt for pints, 1 tsp. for quarts. Add boiling cooking liquid. Leave one inch headspace. Process in a pressure canner: 25 minutes for pints, 30 minutes for quarts. If using a weighted-gauge canner, set at 10 lbs pressure at 0-1000 feet above sea level.
I did not can quarts, only pints, so that extra five minutes of processing time may make a difference. Oh, and I did add salt.
Hope this helps.
Kathy
Why are people so intent on "peeling" carrots? The outside is no different than the inside. Same texture. Same carrot? Is it the dirt?
So I finally made a batch of Grass-Fed Organic Dinty Moore and it turned out just okay, a slight aftertaste. I noted after I was done that the Presto pressure cooker manual specifically advised against browning meat in flour, which I did? I wonder why that is?
Anyway next batch will be without flour. Just potato, which seem to thicken the stew very well. _________________ ree rah rip ram. sunofabitch godamn. hidey didey christ almighty. rah rah crap
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