Of Course I Can! Bog Hop: Pressure or Boiling-Water Bath?

As promised, here is an installment for the Of Course I Can! Blog Hop.  Please note that I am not an expert nor a professional in the field of food preservation.  My expertise comes from personal experience that has been passed down generationally.  Always refer to published, up-to-date guides for cooking times.  If you need help finding a resource for your area, please let me know.  Also, this is meant to pique the interest of the novice and assuage fears and insecurities.  I won’t be going into much of the science behind food preservation methods.

Now that we have taken care of the disclaimer, let’s get down to the question of the day: pressure canning or boiling-water bath canning?  I say: both!  There are many people out there, possibly you, who are deathly afraid of meth lab-like explosions happening in their kitchen thanks to those intimidating-looking pressure canners, but let me assure you, this is very nearly impossible.  Do you feel better?  I hope so.  In all seriousness, the pressure canner is essential.  If you don’t have one you can kiss your dreams of home-canned green beans and tuna fish goodbye.  Why you say? Because you would have to boil quarts of green beans for 4 hours, that’s why.  My maternal grandmother was one such anti-pressure canner and she, in all actuality, boiled batches of green bean for 4 hours at a time.  No thanks.

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