Assuming that the gophers are less successful this year than last,
I'm hoping to be getting back to canning this year (after decades).

I know that some of what is planned will need to be pressure canned.
I'm unclear from my initial research whether there is any reason
to do both pressure and water bath canning (other than cool-down
time).

Is there any general problem with pressure canning foods that are
usually water bath canned?

Does the higher heat cause any problems for pectin in jellies/jams?

--
Drew Lawson | Broke my mind
| Had no spare
|

On 3/16/2012 9:16 AM, Drew Lawson wrote:
> Assuming that the gophers are less successful this year than last,
> I'm hoping to be getting back to canning this year (after decades).
>
> I know that some of what is planned will need to be pressure canned.
> I'm unclear from my initial research whether there is any reason
> to do both pressure and water bath canning (other than cool-down
> time).
>
> Is there any general problem with pressure canning foods that are
> usually water bath canned?
>
> Does the higher heat cause any problems for pectin in jellies/jams?
>
The higher heat of the pressure canner will pretty much ruin
jellies/jams done that way. You can use the pressure canner pot and rack
to boiling water bath your jellies and jams and you will end up with a
better product in my opinion. Pressure canners are required for low acid
foods, which, nowadays, can include canning tomatoes as so many new
varieties are low acid.

Many times when we get a bumper fruit crop we will run the pressure
canner as a BWB kettle along with the large BWB kettle we also have.
Hope this helps.

George

In article m>
George Shirley > writes:
>On 3/16/2012 9:16 AM, Drew Lawson wrote:
>>
>> Is there any general problem with pressure canning foods that are
>> usually water bath canned?
>>
>> Does the higher heat cause any problems for pectin in jellies/jams?
>>
>The higher heat of the pressure canner will pretty much ruin
>jellies/jams done that way.

That's good to know. I was only guessing.

>You can use the pressure canner pot and rack
>to boiling water bath your jellies and jams and you will end up with a
>better product in my opinion.

Huh. I didn't think of that. Problem solved. I was really just
wanting to avoid having to find room for *two* large kettles.

>Pressure canners are required for low acid
>foods, which, nowadays, can include canning tomatoes as so many new
>varieties are low acid.

If all works out, pasta sauces and (non-cream) soups, both containing
meat. So pressure is required no matter how the tomatoes turn out.

>Many times when we get a bumper fruit crop we will run the pressure
>canner as a BWB kettle along with the large BWB kettle we also have.
>Hope this helps.
>
>George

Thank you. That helps a lot.

(Now, if the garden was only ready for planting.)

--
Drew Lawson | It's not enough to be alive
| when your future's been deferred

On 3/16/2012 11:45 AM, Drew Lawson wrote:
> In ws.com>
> George > writes:
>> On 3/16/2012 9:16 AM, Drew Lawson wrote:
>>>
>>> Is there any general problem with pressure canning foods that are
>>> usually water bath canned?
>>>
>>> Does the higher heat cause any problems for pectin in jellies/jams?
>>>
>> The higher heat of the pressure canner will pretty much ruin
>> jellies/jams done that way.
>
> That's good to know. I was only guessing.
>
>> You can use the pressure canner pot and rack
>> to boiling water bath your jellies and jams and you will end up with a
>> better product in my opinion.
>
> Huh. I didn't think of that. Problem solved. I was really just
> wanting to avoid having to find room for *two* large kettles.
>
>> Pressure canners are required for low acid
>> foods, which, nowadays, can include canning tomatoes as so many new
>> varieties are low acid.
>
> If all works out, pasta sauces and (non-cream) soups, both containing
> meat. So pressure is required no matter how the tomatoes turn out.
>
>> Many times when we get a bumper fruit crop we will run the pressure
>> canner as a BWB kettle along with the large BWB kettle we also have.
>> Hope this helps.
>>
>> George
>
> Thank you. That helps a lot.
>
> (Now, if the garden was only ready for planting.)
>
We planted our spring garden last week and have tiny tomatoes forming
already. The green beans and butter beans we seeded are breaking the
soil surface. Won't be long before we have to get out the pressure
canner. The peach and plum trees are blooming and the persimmon tree is
on the verge.

We had to turn on the AC yesterday as it got to about 82F here. Today,
at this moment, it is only 77F outside and 75 inside. Time to mow again.

On Fri, 16 Mar 2012 12:52:04 -0500, George Shirley
> wrote:

>On 3/16/2012 11:45 AM, Drew Lawson wrote:
>> In ws.com>
>> George > writes:
>>> On 3/16/2012 9:16 AM, Drew Lawson wrote:
>>>>
>>>> Is there any general problem with pressure canning foods that are
>>>> usually water bath canned?
>>>>
>>>> Does the higher heat cause any problems for pectin in jellies/jams?
>>>>
>>> The higher heat of the pressure canner will pretty much ruin
>>> jellies/jams done that way.
>>
>> That's good to know. I was only guessing.
>>
>>> You can use the pressure canner pot and rack
>>> to boiling water bath your jellies and jams and you will end up with a
>>> better product in my opinion.
>>
>> Huh. I didn't think of that. Problem solved. I was really just
>> wanting to avoid having to find room for *two* large kettles.
>>
>>> Pressure canners are required for low acid
>>> foods, which, nowadays, can include canning tomatoes as so many new
>>> varieties are low acid.
>>
>> If all works out, pasta sauces and (non-cream) soups, both containing
>> meat. So pressure is required no matter how the tomatoes turn out.
>>
>>> Many times when we get a bumper fruit crop we will run the pressure
>>> canner as a BWB kettle along with the large BWB kettle we also have.
>>> Hope this helps.
>>>
>>> George
>>
>> Thank you. That helps a lot.
>>
>> (Now, if the garden was only ready for planting.)
>>
>We planted our spring garden last week and have tiny tomatoes forming
>already. The green beans and butter beans we seeded are breaking the
>soil surface. Won't be long before we have to get out the pressure
>canner. The peach and plum trees are blooming and the persimmon tree is
>on the verge.
>
>We had to turn on the AC yesterday as it got to about 82F here. Today,
>at this moment, it is only 77F outside and 75 inside. Time to mow again.


Looks like we are about 5 weeks behind you. The onions, spinach and
beets went in last week. I will probably put in a few cabbages and
broccoli tomorrow if it doesn't rain so much that I sink up to my
ankles in the garden. The tomatoes and other summer veggies have
mostly sprouted and will be ready for the outside world between 4/15
and 4/22 if we don't get a major freeze the first week in April.

The fruit trees are starting to bud and the rhubarb is coming up. I
have a few more rhubarb plants in the greenhouse. The asparagus
should be up soon and the strawberries in late April.

Thank goodness I am feeling pretty decent right now and I hope it
continues. I really didn't feel like doing much of anything the past
couple of years.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 3/16/2012 6:09 PM, The Cook wrote:
> On Fri, 16 Mar 2012 12:52:04 -0500, George Shirley
> > wrote:
>
>> On 3/16/2012 11:45 AM, Drew Lawson wrote:
>>> In ws.com>
>>> George > writes:
>>>> On 3/16/2012 9:16 AM, Drew Lawson wrote:
>>>>>
>>>>> Is there any general problem with pressure canning foods that are
>>>>> usually water bath canned?
>>>>>
>>>>> Does the higher heat cause any problems for pectin in jellies/jams?
>>>>>
>>>> The higher heat of the pressure canner will pretty much ruin
>>>> jellies/jams done that way.
>>>
>>> That's good to know. I was only guessing.
>>>
>>>> You can use the pressure canner pot and rack
>>>> to boiling water bath your jellies and jams and you will end up with a
>>>> better product in my opinion.
>>>
>>> Huh. I didn't think of that. Problem solved. I was really just
>>> wanting to avoid having to find room for *two* large kettles.
>>>
>>>> Pressure canners are required for low acid
>>>> foods, which, nowadays, can include canning tomatoes as so many new
>>>> varieties are low acid.
>>>
>>> If all works out, pasta sauces and (non-cream) soups, both containing
>>> meat. So pressure is required no matter how the tomatoes turn out.
>>>
>>>> Many times when we get a bumper fruit crop we will run the pressure
>>>> canner as a BWB kettle along with the large BWB kettle we also have.
>>>> Hope this helps.
>>>>
>>>> George
>>>
>>> Thank you. That helps a lot.
>>>
>>> (Now, if the garden was only ready for planting.)
>>>
>> We planted our spring garden last week and have tiny tomatoes forming
>> already. The green beans and butter beans we seeded are breaking the
>> soil surface. Won't be long before we have to get out the pressure
>> canner. The peach and plum trees are blooming and the persimmon tree is
>> on the verge.
>>
>> We had to turn on the AC yesterday as it got to about 82F here. Today,
>> at this moment, it is only 77F outside and 75 inside. Time to mow again.
>
>
> Looks like we are about 5 weeks behind you. The onions, spinach and
> beets went in last week. I will probably put in a few cabbages and
> broccoli tomorrow if it doesn't rain so much that I sink up to my
> ankles in the garden. The tomatoes and other summer veggies have
> mostly sprouted and will be ready for the outside world between 4/15
> and 4/22 if we don't get a major freeze the first week in April.
>
> The fruit trees are starting to bud and the rhubarb is coming up. I
> have a few more rhubarb plants in the greenhouse. The asparagus
> should be up soon and the strawberries in late April.
>
> Thank goodness I am feeling pretty decent right now and I hope it
> continues. I really didn't feel like doing much of anything the past
> couple of years.
Welcome to my world, just found out today that one of the blood pressure
meds I take can and is seriously affecting my kidney function. I've been
on the stuff over a year and next week I go to my cardiologist to
discuss ALL my BP meds. I get tired very easily and it now seems that
the meds are the cause.

Asparagus appears to grow well here as we have friends with beds of the
stuff. Once we move I will most likely prepare an asparagus bed. Miz
Anne and I courted along the creek by her parents home in Southern
Maryland searching for the wild asparagus. As an East Texas boy I had
never eaten it until her Mom fixed some one night when I came to dinner.
Now I love the stuff but it very expensive in the supermarkets here for
some reason. I hope your gardening efforts survive the rain, we've
finally caught up on our rain deficit here and are hoping we can dry out
for awhile. We did mow and run the trimmer today so the old house looks
better for awhile. A hard job for two old people and a fat little dog.

The Cook wrote:
....
> Thank goodness I am feeling pretty decent right now and I hope it
> continues. I really didn't feel like doing much of anything the past
> couple of years.

i'm glad you're feeling better!


songbird

"George Shirley" > wrote in message
...
> On 3/16/2012 6:09 PM, The Cook wrote:
>> On Fri, 16 Mar 2012 12:52:04 -0500, George Shirley
>> > wrote:
>>
>>> On 3/16/2012 11:45 AM, Drew Lawson wrote:
>>>> In ws.com>
>>>> George > writes:
>>>>> On 3/16/2012 9:16 AM, Drew Lawson wrote:
>>>>>>
>>>>>> Is there any general problem with pressure canning foods that are
>>>>>> usually water bath canned?
>>>>>>
>>>>>> Does the higher heat cause any problems for pectin in jellies/jams?
>>>>>>
>>>>> The higher heat of the pressure canner will pretty much ruin
>>>>> jellies/jams done that way.
>>>>

snip

We did mow and run the trimmer today so the old house looks
> better for awhile. A hard job for two old people and a fat little dog.

You been spying on us? ;-)

On 3/17/2012 8:14 AM, Shawn Martin wrote:
>
> "George Shirley" > wrote in message
> ...
>> On 3/16/2012 6:09 PM, The Cook wrote:
>>> On Fri, 16 Mar 2012 12:52:04 -0500, George Shirley
>>> > wrote:
>>>
>>>> On 3/16/2012 11:45 AM, Drew Lawson wrote:
>>>>> In ws.com>
>>>>> George > writes:
>>>>>> On 3/16/2012 9:16 AM, Drew Lawson wrote:
>>>>>>>
>>>>>>> Is there any general problem with pressure canning foods that are
>>>>>>> usually water bath canned?
>>>>>>>
>>>>>>> Does the higher heat cause any problems for pectin in jellies/jams?
>>>>>>>
>>>>>> The higher heat of the pressure canner will pretty much ruin
>>>>>> jellies/jams done that way.
>>>>>
>
> snip
>
> We did mow and run the trimmer today so the old house looks
>> better for awhile. A hard job for two old people and a fat little dog.
>
> You been spying on us? ;-)
>
>
>
Sometimes I think the whole world is old people and fat dawgs, sure is
at our house and even our children are getting old. Our eldest turned 50
12/2011 and continues to complain about it.

"George Shirley" > wrote in message
...
> On 3/17/2012 8:14 AM, Shawn Martin wrote:
>>
>> "George Shirley" > wrote in message
>> ...
>>> On 3/16/2012 6:09 PM, The Cook wrote:
>>>> On Fri, 16 Mar 2012 12:52:04 -0500, George Shirley
>>>> > wrote:
>>>>
>>>>> On 3/16/2012 11:45 AM, Drew Lawson wrote:
>>>>>> In ws.com>
>>>>>> George > writes:
>>>>>>> On 3/16/2012 9:16 AM, Drew Lawson wrote:
>>>>>>>>
>>>>>>>> Is there any general problem with pressure canning foods that are
>>>>>>>> usually water bath canned?
>>>>>>>>
>>>>>>>> Does the higher heat cause any problems for pectin in jellies/jams?
>>>>>>>>
>>>>>>> The higher heat of the pressure canner will pretty much ruin
>>>>>>> jellies/jams done that way.
>>>>>>
>>
>> snip
>>
>> We did mow and run the trimmer today so the old house looks
>>> better for awhile. A hard job for two old people and a fat little dog.
>>
>> You been spying on us? ;-)
>>
>>
>>
> Sometimes I think the whole world is old people and fat dawgs, sure is at
> our house and even our children are getting old. Our eldest turned 50
> 12/2011 and continues to complain about it.
>

You win on the old part. DW turned 55 last month, (and I ain't saying
nothing about me)

On 3/18/2012 7:22 AM, Shawn Martin wrote:
>
> "George Shirley" > wrote in message
> ...
>> On 3/17/2012 8:14 AM, Shawn Martin wrote:
>>>
>>> "George Shirley" > wrote in message
>>> ...
>>>> On 3/16/2012 6:09 PM, The Cook wrote:
>>>>> On Fri, 16 Mar 2012 12:52:04 -0500, George Shirley
>>>>> > wrote:
>>>>>
>>>>>> On 3/16/2012 11:45 AM, Drew Lawson wrote:
>>>>>>> In ws.com>
>>>>>>> George > writes:
>>>>>>>> On 3/16/2012 9:16 AM, Drew Lawson wrote:
>>>>>>>>>
>>>>>>>>> Is there any general problem with pressure canning foods that are
>>>>>>>>> usually water bath canned?
>>>>>>>>>
>>>>>>>>> Does the higher heat cause any problems for pectin in
>>>>>>>>> jellies/jams?
>>>>>>>>>
>>>>>>>> The higher heat of the pressure canner will pretty much ruin
>>>>>>>> jellies/jams done that way.
>>>>>>>
>>>
>>> snip
>>>
>>> We did mow and run the trimmer today so the old house looks
>>>> better for awhile. A hard job for two old people and a fat little dog.
>>>
>>> You been spying on us? ;-)
>>>
>>>
>>>
>> Sometimes I think the whole world is old people and fat dawgs, sure is
>> at our house and even our children are getting old. Our eldest turned
>> 50 12/2011 and continues to complain about it.
>>
>
> You win on the old part. DW turned 55 last month, (and I ain't saying
> nothing about me)
I got kids close to your DW's age, try that for old. <G>

On Sun, 18 Mar 2012 08:54:57 -0500, George Shirley
> wrote:

>On 3/18/2012 7:22 AM, Shawn Martin wrote:
>>
>> "George Shirley" > wrote in message
>> ...
>>> On 3/17/2012 8:14 AM, Shawn Martin wrote:
>>>>
>>>> "George Shirley" > wrote in message
>>>> ...
>>>>> On 3/16/2012 6:09 PM, The Cook wrote:
>>>>>> On Fri, 16 Mar 2012 12:52:04 -0500, George Shirley
>>>>>> > wrote:
>>>>>>
>>>>>>> On 3/16/2012 11:45 AM, Drew Lawson wrote:
>>>>>>>> In ws.com>
>>>>>>>> George > writes:
>>>>>>>>> On 3/16/2012 9:16 AM, Drew Lawson wrote:
>>>>>>>>>>
>>>>>>>>>> Is there any general problem with pressure canning foods that are
>>>>>>>>>> usually water bath canned?
>>>>>>>>>>
>>>>>>>>>> Does the higher heat cause any problems for pectin in
>>>>>>>>>> jellies/jams?
>>>>>>>>>>
>>>>>>>>> The higher heat of the pressure canner will pretty much ruin
>>>>>>>>> jellies/jams done that way.
>>>>>>>>
>>>>
>>>> snip
>>>>
>>>> We did mow and run the trimmer today so the old house looks
>>>>> better for awhile. A hard job for two old people and a fat little dog.
>>>>
>>>> You been spying on us? ;-)
>>>>
>>>>
>>>>
>>> Sometimes I think the whole world is old people and fat dawgs, sure is
>>> at our house and even our children are getting old. Our eldest turned
>>> 50 12/2011 and continues to complain about it.
>>>
>>
>> You win on the old part. DW turned 55 last month, (and I ain't saying
>> nothing about me)
>I got kids close to your DW's age, try that for old. <G>

I'm right behind you. Mr older son was 45 this past September. We
will celebrate our 50th anniversary this coming September. I was 21.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 3/18/2012 10:09 AM, The Cook wrote:
> On Sun, 18 Mar 2012 08:54:57 -0500, George Shirley
> > wrote:
>
>> On 3/18/2012 7:22 AM, Shawn Martin wrote:
>>>
>>> "George > wrote in message
>>> ...
>>>> On 3/17/2012 8:14 AM, Shawn Martin wrote:
>>>>>
>>>>> "George > wrote in message
>>>>> ...
>>>>>> On 3/16/2012 6:09 PM, The Cook wrote:
>>>>>>> On Fri, 16 Mar 2012 12:52:04 -0500, George Shirley
>>>>>>> > wrote:
>>>>>>>
>>>>>>>> On 3/16/2012 11:45 AM, Drew Lawson wrote:
>>>>>>>>> In ws.com>
>>>>>>>>> George > writes:
>>>>>>>>>> On 3/16/2012 9:16 AM, Drew Lawson wrote:
>>>>>>>>>>>
>>>>>>>>>>> Is there any general problem with pressure canning foods that are
>>>>>>>>>>> usually water bath canned?
>>>>>>>>>>>
>>>>>>>>>>> Does the higher heat cause any problems for pectin in
>>>>>>>>>>> jellies/jams?
>>>>>>>>>>>
>>>>>>>>>> The higher heat of the pressure canner will pretty much ruin
>>>>>>>>>> jellies/jams done that way.
>>>>>>>>>
>>>>>
>>>>> snip
>>>>>
>>>>> We did mow and run the trimmer today so the old house looks
>>>>>> better for awhile. A hard job for two old people and a fat little dog.
>>>>>
>>>>> You been spying on us? ;-)
>>>>>
>>>>>
>>>>>
>>>> Sometimes I think the whole world is old people and fat dawgs, sure is
>>>> at our house and even our children are getting old. Our eldest turned
>>>> 50 12/2011 and continues to complain about it.
>>>>
>>>
>>> You win on the old part. DW turned 55 last month, (and I ain't saying
>>> nothing about me)
>> I got kids close to your DW's age, try that for old.<G>
>
> I'm right behind you. Mr older son was 45 this past September. We
> will celebrate our 50th anniversary this coming September. I was 21.
52 years for us in December this year, I was 21, she was 20. I feel 95,
she's still spry as ever. Walks two miles roundtrip to Mass during this
Lent. She's one year 16 days off of hip surgery. Wish I was that tough.
My eldest will be 51 in December, youngest will be 49 in September, I
will be 73 in September. My last surviving uncle passed away last month
at 97 years, I am now the eldest male survivor in my family line.

In article >,
lid (Drew Lawson) wrote:

> Is there any general problem with pressure canning foods that are
> usually water bath canned?
>
> Does the higher heat cause any problems for pectin in jellies/jams?

It can. Pressure canning is not the appropriate choice for everything;
it is the only appropriate choice for canning low acid vegetables
(unless they've been pickled with a substantial amount of vinegar).
--
Barb,
http://web.me.com/barbschaller September 5, 2011

George Shirley wrote:
> We planted our spring garden last week and have tiny tomatoes forming
> already. The green beans and butter beans we seeded are breaking the
> soil surface. Won't be long before we have to get out the pressure
> canner. The peach and plum trees are blooming and the persimmon tree is
> on the verge.
>
> We had to turn on the AC yesterday as it got to about 82F here. Today,
> at this moment, it is only 77F outside and 75 inside. Time to mow again.


The weather up here is the same as it is there. In fact, Thursday the
forecast says we might be warmer. I went out yesterday to prune that
last watersprout on the apple tree that I missed last weekend, and it's
starting to bud out. Saturday I saw maple trees in Wisconsin with
buckets on them, being tapped for syrup. But it'll get cold again at
least once or twice before it's over.

The first of my peppers are just starting to come up, and I don't even
have the tomato seeds planted yet. I'll plant some onion seeds when I
get home this afternoon, but it's probably too late already.

* * *

To the original question about canning, I often use my PC instead of a
water bath canner. I put an extra inch or two of water in it -- come up
the sides of the jars a little -- then when steam is pouring out the
vent I turn the heat down a little and start timing my 10 or 15 minutes
or whatever. Just like purging the air from a pressure cooker before
you close the vent or put the weight on top. I read about this in a
canning book a few years ago.

If you pressure can stuff where a water bath would have been sufficient,
it will be safe enough but you'll ruin the texture.

~bob

Its too great nd really very very best work done here that i ever found
incredible sharing it is



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