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  • From: bob ford <bobford79 AT yahoo.com>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Canning, was Go ld -- feel free to ignore
  • Date: Tue, 9 Dec 2008 16:59:17 -0800 (PST)

I'll tell you what a good heavy well made pressure cooker is good for :
Pressure cooking. I never said anything about any item's future use.

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--- On Tue, 12/9/08, Lynda <lurine AT softcom.net> wrote:

> From: Lynda <lurine AT softcom.net>
> Subject: [Homestead] Canning, was Go ld -- feel free to ignore
> To: cayadopi AT yahoo.com, homestead AT lists.ibiblio.org
> Date: Tuesday, December 9, 2008, 4:31 PM
> Pressure cookers don't have the right weights or gauge
> to do pressure
> canning at higher elevations.
>
> The local Farm Bureau would be incorrect. One can both BWB
> (boiling water
> bath) and steam can (a steam canner is not a pressure
> canner) at all
> elevations. Just like the pressure canner, your times
> change.
>
> Here's the real answer to all your canning questions,
> one should get the
> latest Ball Blue Book (referred to by canners as the BBB)
> and refer to
> National Center For Food Preservation
> http://www.uga.edu/nchfp/ for general
> information on all types of food preservation and
> http://www.uga.edu/nchfp/publications/uga/using_press_canners.html
> for
> specifics on canners.
>
> Lynda
> ----- Original Message -----
> From: "Leslie" <cayadopi AT yahoo.com>
>
>
> Double check that one.
>
> For pressure cooking, for every 1000 feet above 2000feet
> sea level, you have
> to increase the cooking time by 5%.
>
> I've heard at the local Farm Bureau that the hot water
> bath method (as
> opposed to pressure canning) for high acid foods can't
> be don't at higher
> elevations, but have not verified that independently.
>
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  • Re: [Homestead] Canning, was Go ld -- feel free to ignore, bob ford, 12/09/2008

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