Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > Canning, Freezing, Dehydrating and Other Food Preservation
  New Posts New Posts RSS Feed - canning
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

canning
 Post Reply Post Reply
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
Tom Kurth View Drop Down
Cook
Cook


Joined: 10 May 2015
Location: Alma, MO
Status: Offline
Points: 233 		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
Back to Top
Sponsored Links


Back to Top
Tom Kurth View Drop Down
Cook
Cook


Joined: 10 May 2015
Location: Alma, MO
Status: Offline
Points: 233 		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
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4606 		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
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.063 seconds.