Prairie~Phlox Posted July 31, 2012 Share Posted July 31, 2012 Just curious what people use. We only do acidic stuff, so we do use a water bath canner, salsa, applesauce and jams about all I do, I freeze the rest of the stuff we save. So I'm wondering if it's really safe? Quote Link to comment Share on other sites More sharing options...
Dory Posted July 31, 2012 Share Posted July 31, 2012 I just use a hot water bath just as my mom and Grandma did. The only thing I bother using a pressure canner for is meat. The veggies, sauces, and jams that we made with it have always been excellent. There is a good seal so why wouldn't they be just fine? My mom forgot about some tomatoes once in the back of the cold room for 7 years. That's pushing it a little, but they were still good. Quote Link to comment Share on other sites More sharing options...
Hypatia. Posted July 31, 2012 Share Posted July 31, 2012 I use my hot water bath canner for jams and salsa, my pressure canner for stocks. Quote Link to comment Share on other sites More sharing options...
justLisa Posted July 31, 2012 Share Posted July 31, 2012 Certain soups seem to can better than freeze IMO. Having said that, I do not at the moment have a pressure canner. Quote Link to comment Share on other sites More sharing options...
Reeciecup Posted July 31, 2012 Share Posted July 31, 2012 If it can be water bath canned, then I use a steam canner. I use a pressure canner for low acid foods, but I love the steam canner for everything else because it's so much more user friendly than the water bath canner. Quote Link to comment Share on other sites More sharing options...
plath Posted July 31, 2012 Share Posted July 31, 2012 I do jams, fruit in syrup, pickles and salsa in water bath and everything else (stock, beans, soup, veggies) in my pressure canner. Quote Link to comment Share on other sites More sharing options...
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