Canning experts Robin Hughes and Tanya Kirkland of Ellis county share the best tips for pressure cookers. They both pressure cook and can much of their food. Canning food has a shelf life of 2 to 25 years depending on the product.
The best advantage to canning your own food is knowing the ingredients.
Tips for pressure cooker:
- Wal-Mart sells canners.
- Check lid for warping.
- Seals should be flexible.
- Look thru the vent and make sure it's clear.
- Look at the bottom of canner for pits. Pits are bad and can hold bacteria.
- Use a weight gauge; It's easier. The dial gauge canner has to be calibrated.
- Consider canning in the winter to heat your house.
- Turkey fryer burner is not recommended the temperature rises too high.
- If you pressure cook in the summer, do it outside to keep your kitchen and house from getting so hot.
- Do not leave unattended when cooking.
Tips on jars:
- Do not re-use jar seals; It doesn't seal properly and leaves room for bacteria.
- Stieg Tattlers can be used, multiple times.
- Sometimes mineral deposits accumulate on jars. It doesn't affect the canning.
- Canner should be full with jars to prevent other jars from falling over and cracking. (Fill jars with water and seal).
The University of Georgia and the University of Utah provide plenty of information on preserving and canning food.
Stay tuned for more updates.
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