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Tom Kurth ![]() Chef's Apprentice ![]() Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
![]() ![]() ![]() ![]() ![]() Posted: 15 September 2016 at 20:11 |
Was looking at the recipe for the red hop apple wedges. It's apple season around here--just picked up a half bushel of no. 2 Granny Smith's last weekend--$5.65--a real bargain. I don't have a water bath canner
but have one six quart and one 22 quart pressure cookers. How would a person adapt? Just leave the seal off and follow the recipe? Or could I maybe freeze the cooked apples?
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Best,
Tom Escape to Missouri |
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Tom Kurth ![]() Chef's Apprentice ![]() Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
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Never mind. Just found and read the primer on canning. But thanks anyway.
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Best,
Tom Escape to Missouri |
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HistoricFoodie ![]() Admin Group ![]() Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4891 |
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FWIW, Tom, unlike a pressure canner, which is a precisely built piece of equipment, a boiling water kettle is, literally, any pot big enough to hold and cover the jars.
My go-to canning kettle actually is the pot portion of a pressure canner that no longer worked. That's when I'm doing full canner loads. But for smaller quantities, any of my various stock pots does the job just fine. |
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