This has been my favorite canning class so far. I’ve enjoyed our water bath classes, don’t get me wrong but pressure canning is just so cool–I can literally preserve anything I want–the idea of shredded meats and broths, potatoes, soups, anything non-acid–WOW.
I mean, I don’t want to can everything–a lot of produce I believe should be fresh or frozen, but I still like the possibilities that pressure canning opens up. Or, I suppose, has opened for many years. I am just now getting on the train.
It appears many people were not on the train–this was our most heavily attended cooking class, and almost everyone present had canned before as far as water-bath goes, but had never fooled with the pressure.
Pressure canning takes a long time–processing what you will can (wash, chop, cook), sanitizing jars, getting water in canner up to heat, filling jars, and then processing. It is important to run some water around the lid of the pressure canner so the seal keeps its integrity with time. There are different ways pressure canners display their PSI (pounds per square inch) of pressure. Make sure you know what you are working with.
It isn’t necessarily hard, but the procedure must be understood and followed so that items are canned the correct amount of time at the correct amount of pressure. Also, it’s advisable to pay attention to how to not get a steam burn and the proper way to handle hot jars, all that jazz…
We focused on potatoes.
One of my favorite Grow Your Own days for sure!