I have been canning using the water bath method for some time now. I've had success with all the fruit, relishes and homemade ketchups I've tried/made.
I have been looking at canning potatoes and other low-acid veggies, and realize that these must be canned using a pressure canner. I have a Presto pressure cooker that maintains 15lbs of pressure for cooking. Would that work? Is there a danger of explosion, or something, due to the higher pressure?
Thanks,
BeaArthur
Hey BeaArthur,
No, pressure cookers are not recommended for home canning low acid foods...you need a reliable way to maintain accurate pressure, and besides, unless you are several thousand feet above sea level, 15 lbs is overkill. Pressure canners are not that expensive, I have seen small ones as low as $100.00. I just found mine used at a flea market for $50.00.
I use the USDA Guide to Home Canning to get my times and tips, although the Ball Blue Book will do just as well. Let me know if you are interested in either one of them, I have PDF's I can give you the link for.
Use a pressure canner that is designed for canning as well. I suggest a weighted pressure canner to start. I got mine at Canadian Tire for $100.00. They come with 5,10,15 psi weights. Some things like fruit and veg you use 5 psi and meats at 10 or higher. I printed a copy of the USDA 'Complete Guide to Home Canning' . It has everything you would want to know how to safely can foods. But the most important thing to do is to read the manual that comes with your canner!