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Food Safety: Keeping Food Fresh Ideas relating to canning all types of foods, can also cover freezing for preservation, long term storage, avoiding spoilage and other safety concerns.

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Old 07-26-2009, 02:08 PM
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canning with a pressure canner

I bought this canner used. How do I check it out? How do I can green beans? I am scared to death of pressure canners! I am told I can waterbath everything, then I read I must not. I am confused. lol
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Old 07-26-2009, 03:22 PM
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I'm no expert but the canning class I took at my library the lady said the only things that can be hot water bathed now are fruits because of the acid in them and to add the pecid that you can buy in the canning isles.

You will want to check the seal on the lid to make sure it isn't dried out but if it is she said to check out the hardware stores for a replacement, take the lid with you.

In my area Ace hardware carries lid seals, etc. for canning and also she recommended buying the Ball Canning book and update it every two years because things change based on the seeds being treated for desease and to produce more the acid content of food has changed.

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Old 07-27-2009, 09:12 AM
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Thanks. Will check the canner out today. Really wish my neighbor was home but she won't be back until late Sept.
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Old 07-27-2009, 06:17 PM
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Try looking up the user's manual online. Amazingly most users manuals are available on the manufacturers website nowadays
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Old 04-29-2011, 10:39 AM
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Canning QUestions

I suggest you call your local Cooperative Extension office they will have a Family Consumer Sciences Agent (that is what ours is called) anyway. But they probally offer canning classes, but will definantly have canning safely publications, and ours also has pressure canner testing of the lids also. To be sure it works and is safe. They may be listed as a state agency or by county.

Good luck!
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Old 04-29-2011, 12:58 PM
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I have 3 pressure cookers and they are all different. I really don't know what I would do without them in canning season. They have given you good advice here. Green beans do have to be cooked under pressure. Pick up a Ball Canning Book there's lots of advice in them. What brand its it? I may have the book. I have one that has a weight , one that has a gauge, and another that is automatic. My favorite is the one with the pressure gauge becasue you know how much the pressure actually is where the weights I do not feel are as acurate. I can everything from chicken, baked beans, shell beans, green beans,venison , beef stew etc.
then water bath tomatoes, pickles anything that is high acid.
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