Last week a group from the Hill Country Master Gardeners got together and taught a class on pressure canning and boiling water bath processing.  Since I knew absolutely nothing about these methods of preserving food, I learned a lot!

Here is one big hint that I was taught:  YOU CAN COOK IN YOUR PRESSURE CANNER BUT YOU CAN’T CAN IN A PRESSURE COOKER.  So, if you are about to pursue canning some vegetables from your garden, the best tool to have is a pressure canner since you can cook and can in it. 

A few other hints:
     Read canning instructions and be sure to use the correct processing time.

     Select sound, firm-ripe fresh food.

     Wash all foods thoroughly

    It is very important to process food the length of time suggested in the time tables given with your pressure canner.

First we did potatoes….. in the pressure canner.

We peeled and cut the potatoes into smaller pieces.

Keep the peeled and cut potatoes in water as they will turn brown.  Put the pieces in clean sterilized jars for processing.  Add water to jar.

I think we added salt in this step?  Or was it sugar.  Oh bother, I can’t remember.  If you know, please help a girl out!

Putting the seals and bands on the jars.  The seals are prepared by placing them in a pan and pouring boiling water over them.  Don’t boil them, just let them stay in the water until ready to use.  The screw bands must be clean and in good condition, but they do not require scalding.

All tidy and placed in the pressure canner. 

Coming out of the pressure canner.  It’s VERY hot.  This little contraption – a Grip-Tite Jar Lifter for removing the jars from the HOT water is a must.

The finished product.  Ready to be put up.  Tomorrows post will be on boiling water bath method of processing, if I remember…..

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