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Tom Kurth View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 10 May 2015
Location: Alma, MO
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Points: 251 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Topic: canning
    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?
Best,
Tom

Escape to Missouri
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Tom Kurth View Drop Down
Chef's Apprentice
Chef's Apprentice


Joined: 10 May 2015
Location: Alma, MO
Status: Offline
Points: 251 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 15 September 2016 at 20:20
Never mind. Just found and read the primer on canning. But thanks anyway.
Best,
Tom

Escape to Missouri
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HistoricFoodie View Drop Down
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Joined: 21 February 2012
Location: Kentucky
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Points: 4891 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 16 September 2016 at 05:21
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.
But we hae meat and we can eat
And sae the Lord be thanket
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