WHAT ARE YOU CANNING TODAY?

flowerbug

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finished up the last batch before bed time last night. i just wanted to have them all done instead of waking up and having that to do. so yesterday's total was 47 quarts of tomato juice. Mom decided she wanted to do juice instead of chunks so that's what i did.
 

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I told my DH that I may be looking for a new pressure canner for next year. He can't understand why and says that if I don't like the one the neighbor gave me, there is another one that came with the house in the basement. This from the man who had to have a new circular saw for $500, while he has 3 already in the shop.

The canner the neighbor gave me is OK. The bottom is slightly bulging so it doesn't quite sit level. The emergency release plug seems to be wonky, it holds pressure but the plug somehow got pushed in, I think it should sit flush with the top. I do need to try to clean out the stem for the weight, I don't get a nice steady rocking from it like my mom used to get, it has a slower hiss/stop/hiss/stop/hiss/stop. I know it is reaching pressure and holding it, just would like it to be better. And, it is small. It only holds 6 quarts at a time.

The canner in the basement is similar to what I have, only I didn't see the weight. I will need to buy a new seal, so I will need to figure out what size/type it is. It doesn't have a rack for the bottom either.
Tell hubby that WHEN TSHTF. Not if, but WHEN, he will be mighty glad that both of you had the forethought to buy a bigger/better canner now. B/C you won't be able to find one when TSHTF. And a big canner will be more fuel efficient, just might make the difference between a full pantry, and a pantry that is lacking.
 

baymule

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I told my DH that I may be looking for a new pressure canner for next year. He can't understand why and says that if I don't like the one the neighbor gave me, there is another one that came with the house in the basement. This from the man who had to have a new circular saw for $500, while he has 3 already in the shop.

The canner the neighbor gave me is OK. The bottom is slightly bulging so it doesn't quite sit level. The emergency release plug seems to be wonky, it holds pressure but the plug somehow got pushed in, I think it should sit flush with the top. I do need to try to clean out the stem for the weight, I don't get a nice steady rocking from it like my mom used to get, it has a slower hiss/stop/hiss/stop/hiss/stop. I know it is reaching pressure and holding it, just would like it to be better. And, it is small. It only holds 6 quarts at a time.

The canner in the basement is similar to what I have, only I didn't see the weight. I will need to buy a new seal, so I will need to figure out what size/type it is. It doesn't have a rack for the bottom either.
$500 for a saw..... an All American pressure canner is less than that. I think you deserve one. Order the one you like. If he doesn’t like it, rip his ass up his butt crack to his eyebrows, using his fancy new saw of course!
 

baymule

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I canned 4 quarts of spaghetti sauce yesterday with onions and mushrooms. I cooked it down nice and thick. Just turned off my All American pressure canner ( @wyoDreamer you need to get one!) with 4 more quarts of spaghetti sauce with onions, celery, peeled and deseeded tomato chunks and garlic. Both batches have 4 tablespoons of Italian seasoning in the pot. I got a half quart yesterday and a half quart today so I put it in the same jar in the refrigerator. We’ll have spaghetti in a day or so.
 

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$500 for a saw..... an All American pressure canner is less than that. I think you deserve one. Order the one you like. If he doesn’t like it, rip his ass up his butt crack to his eyebrows, using his fancy new saw of course!
I agree, you should just go buy the All American. You can ask for forgiveness later. Now is not the time to be working twice as hard as necessary, in twice as much kitchen heat. You'll only spend the money once. Wish I had one!
 

bambi

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I canned 4 quarts of spaghetti sauce yesterday with onions and mushrooms. I cooked it down nice and thick. Just turned off my All American pressure canner ( @wyoDreamer you need to get one!) with 4 more quarts of spaghetti sauce with onions, celery, peeled and deseeded tomato chunks and garlic. Both batches have 4 tablespoons of Italian seasoning in the pot. I got a half quart yesterday and a half quart today so I put it in the same jar in the refrigerator. We’ll have spaghetti in a day or so.
I did the same today, but no mushrooms were added. Last week I did the sauce with meat.
 

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