Cold pack canned beef
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marzig20 I have my Grandmother’s and my Mom’s pressure cookers, haven’t used them and might need some refurbishment if I ever do use them. I could not throw them out, too much history.
bocephus Pretty much check the seals and if a gauge get it tested or replaced. If there isn’t any physical damage they should be good to go.
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bocephus just lost my dad 3 weeks ago and day before yesterday I passed his hunting knife
on to my son. He was so proud to have it and promised to pass it on to his children. He’s 12 so he’ll get to carry it for a while.cdavis I am sorry, I meant to start with sorry for your loss. I got caught up with the knife being passed on.
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bocephus Pretty much check the seals and if a gauge get it tested or replaced. If there isn’t any physical damage they should be good to go.
YooperDog I think if I use them I may have to get new seals and will definitely get gauges checked out. If I ever get my set up I really plan to have a shelf displaying some of the old equipment from my ancestors.
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YooperDog I think if I use them I may have to get new seals and will definitely get gauges checked out. If I ever get my set up I really plan to have a shelf displaying some of the old equipment from my ancestors.
bocephus You should be able to get the gauges checked at the county extension office, or they will know where to go. I use Presto canners, and have converted all of mine to weight types, much easier. The weighted jiggler keeps the pressure steady without me fooling with changing the burner to keep the gauge set.
If the old canners are All Americans, they don’t even have a seal, just make sure the mating surfaces of the pot and lid aren’t chewed up.
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bocephus You should be able to get the gauges checked at the county extension office, or they will know where to go. I use Presto canners, and have converted all of mine to weight types, much easier. The weighted jiggler keeps the pressure steady without me fooling with changing the burner to keep the gauge set.
If the old canners are All Americans, they don’t even have a seal, just make sure the mating surfaces of the pot and lid aren’t chewed up.
SupplySergeant Thanks for the info, I will look into them deeper.
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bocephus You should be able to get the gauges checked at the county extension office, or they will know where to go. I use Presto canners, and have converted all of mine to weight types, much easier. The weighted jiggler keeps the pressure steady without me fooling with changing the burner to keep the gauge set.
If the old canners are All Americans, they don’t even have a seal, just make sure the mating surfaces of the pot and lid aren’t chewed up.
SupplySergeant said in Cold pack canned beef:
bocephus You should be able to get the gauges checked at the county extension office, or they will know where to go. I use Presto canners, and have converted all of mine to weight types, much easier. The weighted jiggler keeps the pressure steady without me fooling with changing the burner to keep the gauge set.
I’m interested in how the weighted jiggler works. I just use the weight included from Presto and constantly adjusting as pressure goes up and down, especially during start up.
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This link explains it well: https://www.healthycanning.com/presto-pressure-canner-3-piece-regulator-weight/
Basically, you replace the safety weight on your gauge style canner with the jiggler set, then as long as you don’t have the stove set too high, the jiggler rocks back and forth and lets out excess steam.
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This link explains it well: https://www.healthycanning.com/presto-pressure-canner-3-piece-regulator-weight/
Basically, you replace the safety weight on your gauge style canner with the jiggler set, then as long as you don’t have the stove set too high, the jiggler rocks back and forth and lets out excess steam.
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bocephus just lost my dad 3 weeks ago and day before yesterday I passed his hunting knife
on to my son. He was so proud to have it and promised to pass it on to his children. He’s 12 so he’ll get to carry it for a while.cdavis sorry to hear about your Dad. I wish I had some words to help, but there really is nothing that will. Time helps some, but just remember those good times. I was with my dad when he passed last year. I like to think we honor them by the life we live and keeping those traditions alive.
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SupplySergeant Do you still vent for ten minuets and what pressure does it maintain?
Sorry, your link explains it all. Thank you for the great tip!
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marzig20 No worries, this stuff is critical for your safety!
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SupplySergeant look like it works on my 23-quart but my smaller 17-quart isn’t listed. I’ll contact Presto next week.
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marzig20 I used it on my 23 quart, I have two smaller ones that came with jigglers, but I think they are 16 quarts. If it helps any, the jiggler weights are the same on all three!
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SupplySergeant Thanks again for the tip! Now I have to figure out what to can next.
marzig20 A good intro to canning meat products is to make chicken stock. Chicken leg quarters are the cheapest meat at the store, just boil down a few pounds in a couple gallons water, with carrots, onions, celery and garlic till it reduces by half, strain everything off, and you have a stock that you control the salt! Follow the USDA guidelines on canning it, it lasts about a year in a cool dry shelf. I use it in any savory dish that calls for water, SOOOO much more flavor!
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marzig20 A good intro to canning meat products is to make chicken stock. Chicken leg quarters are the cheapest meat at the store, just boil down a few pounds in a couple gallons water, with carrots, onions, celery and garlic till it reduces by half, strain everything off, and you have a stock that you control the salt! Follow the USDA guidelines on canning it, it lasts about a year in a cool dry shelf. I use it in any savory dish that calls for water, SOOOO much more flavor!
SupplySergeant said in Cold pack canned beef:
marzig20 A good intro to canning meat products is to make chicken stock. Chicken leg quarters are the cheapest meat at the store, just boil down a few pounds in a couple gallons water, with carrots, onions, celery and garlic till it reduces by half, strain everything off, and you have a stock that you control the salt! Follow the USDA guidelines on canning it, it lasts about a year in a cool dry shelf. I use it in any savory dish that calls for water, SOOOO much more flavor!
That sounds very good! I only use dark meat chicken to cook with anyway as I think it has the most flavor and best texture. I made a post in User Recipes about making canned corn beef. With your knowledge of canning, I would appreciate any thoughts you might have on this idea.
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marzig20 A good intro to canning meat products is to make chicken stock. Chicken leg quarters are the cheapest meat at the store, just boil down a few pounds in a couple gallons water, with carrots, onions, celery and garlic till it reduces by half, strain everything off, and you have a stock that you control the salt! Follow the USDA guidelines on canning it, it lasts about a year in a cool dry shelf. I use it in any savory dish that calls for water, SOOOO much more flavor!
SupplySergeant we make stock, but ussually in smaller batches. Im going to give canning some for long term a shot.
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cdavis I have no kids, but I do have a nephew who likes to hunt and one day he will probably get the knife. I am not ready to give it up yet and I don’t think he is responsible enough to get it yet.
bocephus you’ll know when the time is right
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cdavis I am sorry, I meant to start with sorry for your loss. I got caught up with the knife being passed on.
bocephus no worries and thanks
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SupplySergeant we make stock, but ussually in smaller batches. Im going to give canning some for long term a shot.
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cdavis sorry to hear about your Dad. I wish I had some words to help, but there really is nothing that will. Time helps some, but just remember those good times. I was with my dad when he passed last year. I like to think we honor them by the life we live and keeping those traditions alive.
GWG8541 good words from a good man. Thanks
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