My First Pressure Canner And Cooker - What to Blog, What to Blog, What to Blog? Blog at - 120341

What to Blog, What to Blog, What to Blog?

Aug. 24, 2009 6:54 am 
Updated: Aug. 30, 2009 8:30 pm
Yes I know. I'm a sad being for being so excited about a pressure canner & cooker. I've been wanting to pressure can something, in fact anything, since last year. I've heard horror stories of jars busting, glass shrapnel flying everywhere, and tomato sauce flying all over people's kitchens. Last year I wasn't that brave but this year I felt a little more comfortable with my Mason Jars. I bought my nifty new toy last week and had to wait a WHOLE WEEK for the tomatoes to ripen, come back from vacation, and finally start pressure canning.



It was suppose to stay on 11 lbs of pressure but I had a hard time keeping it that low. It usually varied between 11-13 lbs. I guess its better to overprocess than underprocess right? Plus, my elevation for Kingwood, WV states an average elevation (1,800 ft) but I know I'm higher than that because my house is at the top of the "mountain" and you drive downhill to get to town.
Also, 4 jars "PLINKED" as Pam would say. I guess I'll find out if I did this right when I open the jars during the winter and do a smell test. As for the 1 that unsealed after cleaning the jar, I hope someone with more experience will tell me what to do with it. So far, its in the fridge and I plan to have spaghetti tonight or tomorrow.

I've been waiting on it for 5 months!!!
Isn't it beautiful???
FYI: No children were harmed during my first pressure canning experience. Josceline was outside playing with the next door neighbor and Lindsay was napping during the 90 minutes cooking time. Also, husband is experienced with pressure canning so he was within earshot of the stove at all times.
NEXT OBSESSION: More tomato/pasta sauce pressure canning, pork chops, tomatillos, peppers, and blanching my cabbages.
NEXT TOY TO BUY: Probably a smaller pressure cooker and not a pressure canner & cooker.
Aug. 24, 2009 7:04 am
Congratulations on a successful first run! You'll enjoy your new toy for years to come. Just remember to use up your canned goods every year - and your cabbage is gorgeous!
Aug. 24, 2009 7:15 am
Congrats hopefully it will taste as good as it looks! =)
Aug. 24, 2009 10:08 am
If you need more info on pressure canning or any food preservation, check out the USDA site, Food Preparation, Canning and Preserving. The info is free and up to date as far as recommended safety - minutes, temps, etc. Perfection counts in pressure canning - looks like that's not a problem with your work. Great job!
Aug. 24, 2009 11:14 am
I really wish I had a pressure canner too. I do have a hot water bath and have always been leary and afraid of the pressure canner also. That is, until last year when I made some wonderful salsa that had peppers and oil in it. It required the use of the pressure canner. I borrowed my friends and with her help, we were able to do everything I needed done. What a great thing that was. Now I want one. Did you only grow one head of cabbage, or is that just one of many?
Aug. 24, 2009 12:28 pm
Congrats on your pressure canner success! I have a pressure cooker & the first time I used it was terrifying! All that angry steam spewing about. And your cabbage is truly beautiful!
Aug. 24, 2009 1:03 pm
Avon: I have 10 cabbage plants. Its just the first one so I'm really excited about using it.
Aug. 24, 2009 4:22 pm
I too just got a pressure canner (my Baby got it for me/us!) We have a large garden so decided it was a good investment. Turns out it was! I have canned 14 qts of green beans, 8 half pints of watermelon preserves, 14 qts of tomato juice cocktail (sooo yummy)and 12 pints of squash soup. More beansand squash ready and I want to make Mom's homemade tomato soup! I plan on canning some beef and chicken later (after garden is done) to have quick meals - beef and noodles, chicken and dumplings, chicken salad... canned meat is SO expensive! BUT... you're right - it WAS scarey! I remember when I was little Mom's pressure cooker exploding! The nightmare stories ARE true! It is NOT an urban legend! Stuff was all over the ceiling - I think that is the only time I heard Mom swear!
Aug. 24, 2009 8:31 pm
Josephine, your cabbage is just a beautiful thing to be hold!! You must feel so proud,kinda like kids, you water them and watch them grow! You are the mistress of your domain! No pressure( get it? TEE TEE) but what is your next kitchen conquest? I am really impressed with you taking a chance at something and giving it all you've got!
Aug. 24, 2009 8:32 pm
BTW, That cooker is a monster, or do you have the zoom lens on your camera on? hahaha JK!!
Aug. 25, 2009 4:12 am
LOL. No zoom on. Its 23 quarts!
Aug. 25, 2009 7:05 am
I have to tell you this story: Sixty years ago when I was in first grade, the parents were using a pressure cooker to cook hotdogs. This was in a two-room school on a hotplate! [I'm surprised we even had electricity! We didn't have flush toilets] Anyhoo - a piece of a hotdog got stuck in the pressure release valve and - you guessed it - the lid blew off and hotdogs were stuck everywhere! We are all so fortunate to's made me leery of pressure cookers ever since, although my grandma and mom both used theirs forever with no incidents! Todays models are almost fail-proof so enjoy yours and can lots and lots of your gorgeous garden produce.
Aug. 25, 2009 7:11 am
...and as Handful said, can meat! Buy a half or quarter of beef and chunk it up - it makes the best meat and potatoes meal you'll ever eat!
Aug. 29, 2009 4:01 pm
That is quite an impressive pan & you have worked hard to provide for your family. Gardening & "putting up" are both hard work-my hat's off to you!
Aug. 30, 2009 8:30 pm
PLINK! Love that sound! I just made my second batch of homemade spaghetti sauce and I'll be canning it tomorrow after work - I'm too tired tonight after a loooonnnngggg day of tomato picking (in the cold and rain) and all the processing that goes with making the sauce. Hard to believe that 12 quarts of chopped tomatoes will probably produce 4 quarts of sauce. Oh well... As for the one that didn't plink, you could freeze it if your jars are freezer safe, or just have spaghetti like you're planning. Actually, you've probably already enjoyed it, and I'll bet it was delicious!
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Josephine Roeper

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