Do you have an over abundance of tomatoes and want to preserve them other than making the typical stewed tomatoes and tomato sauce? Did your veggies grow like crazy and now you’re short on freezer space? Well thats the situation I’m in right now. And knowing there are food safety concerns when it comes to canning vegetables, or tomatoes with veggies via the hot water bath, my only other option was to invest in a pressure canner.
Here’s the skinny on pressure canning. Water boiling processing at temps at/or below 212 degrees, sufficiently destroys mold, yeasts, and enzymes. But it’s the bacteria (clostridium botulinum) that produces a poisonous toxin which causes botulism, that is not destroyed at 212 degrees. In addition, the bacteria thrive on low acid food (vegetables, meats). For a safe food product, low acid food needs to be processed at 240 degrees, which can only be achieved with a pressure canner.
So with this in mind, here it is – yesterday’s purchase of the 16 quart Presto Pressure Canner. And geez, if your a newbie to pressure canners, they’re intimidating as heck. Just unpacking this bad boy was pretty scary. But if I can give you any advice when it comes to first time usage, especially if you’re a newbie like me, read the directions thoroughly, and then do what I did – watch a couple youtube videos (thank goodness for the internet). Hopefully they will ease any concerns you may have – well maybe!
So what’s on my canning agenda for today? Cooking up some Garden Vegetable Soup and then processing it in my new canner. Keep your fingers crossed that I don’t blow up my kitchen in the process.
Ciao for now.
Mama Bears Garden 