In article >,
"andicee" > wrote:

> Hi all,
>
> just popped over from misc.survivalism where I'm (hopefully) reliably
> informed someone here can help me. I've just acquired some Kilner jars
> (Mason jars)

> and am looking to lay some food up for longish term (year!) storage.
> We discussed this ages ago over there and now I've got my jars I
> can't find the recipes that I'd saved. It's not so much the recipes,
> more the process. I definitely recall whole meals/stews that were
> either cooked in the jar or was the cooked food put in the jar? And
> where does the pressure cooker come into it? Any help much
> appreciated.

> Andy

Andy, a reliable resource online is the National Center for Home Food
Preservation, located at the University of Georgia in the southern US.
Your use of the Kilner term leads me to believe you're not an American.
Let me know if that's a wrong assumption.

At the NCHFP site, you'll find all kinds of good information to get you
started. It's he <http://www.uga.edu/nchfp/>

The correct processing method for the foods you reference is steam
pressure canning. A pressure canner is different from a pressure cooker
in size and weight of material -- a canner is larger and heavier. I
believe I've seen info that says a pressure cooker may be used for
processng if it is at least 8 quart capacity -- though that size won't
hold very many jars at one time. Most canners I'm familiar with range
anywhere from 12-22 quarts in capacity. They are not inexpensive to
purchase.

Due to the low acidity (pH level) of the foods you referenced, proper
methods must be followed for safety's sake.

Check out the NCHFP site and then come back with questions.
--
-Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05.
Sam I Am! updated 4-9-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.