In article .net>,
"Gregory Morrow" > wrote:

> Melba's Jammin' wrote:
(snip)
> > Believe it or not, Greg, there's a differentiation between a
> > pressure cooker and a pressure canner. Pressure canner is bigger
> > and heavier. You can cook in a pressure canner; you cannot can in a
> > pressure cooker -- the cookers are too small and heat too fast and
> > cool too fast -- both times are important in the pressure canning
> > process. And, yes, steam pressure processng is a must for
> > vegetables, meats, seafoods and foods involving combinations
> > thereof. (And a hot water bath is done with the cover on. :-)
> > Open kettle canning is not allowed. Do you know what 'open kettle'
> > canning is?)

> Yes, thank you for clarifying ;-) Time to hit the canning books I
> think..I've got some 6 dozen canning jars in my storage locker downstairs
> that I should consider filling up ;-).

While I know there's at least one person who wouldn't be disappointed if
you accidentally poisoned yourself, I'm not one of them. :-) If
you've never done any canning before, please buy a good basic text for
reference and follow the rules. My personal favorite is the Ball Blue
Book (published by Alltrista Consumer Products Company); it's available
from them online for about $5. Or look for Putting Food By by Greene,
Hertzberg, and Somebody Else - Amazon has it. Or So Easy To Preserve,
put out by the University of Georgia food safety/food preservation
weenies. Online, you want to check in at rec.food.preserving for
discussion; for good information look to the National Center for Home
Food Preservation, housed at the U of GA (<www.uga.edu/nchfp/> will get
you there, I think). I attended a food preserving seminar a couple
weeks ago and the presenters recommended the three books I mentioned
above.

What are you planning on putting up?
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.