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Went with the Presto 16 qt pressure cooker/canner. No guage just the weights. Looked at the pros and cons between the guage and the weights. Checked different review sites and this one was favorable for a good basic canner. To get through the learning I'll probably try canning some store-bought peaches and berries before defrosting and cutting up smaller pieces of venison to can. I saw the fruits can be done just by boiling without pressure so I think that will be a good place to start. Right now it sounds like a little bit of fun for a fall weekend. Any suggestions on a book or two for recipes on what to add into the jars for flavoring? I'm seeing books but wondering if some are better than than others.
That "boiling without pressure" is also referred to as water bath canning. Best for high acid foods lest it spoil. I would suggest trying that with a standard stock pot and lid, making sure to keep the jars off the bottom, rather than the pressure canner you bought.
Any large stock pot will work for it. The lid is to help conserve energy.