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Pressure canning food (sh.itjust.works)
submitted 7 months ago* (last edited 7 months ago) by PM_ME_YOUR_ZOD_RUNES@sh.itjust.works to c/cooking@lemmy.world
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So me and my dad were talking about pressure canning and how it's very uncommon. I've never talked to anyone irl that pressure cans, maybe some water bath canning but that's it. I wonder why it's so uncommon? You can get a pressure canner for less than 150$ and it's incredibly useful.

I mainly use it for stock/broth but you can use it for so many things, tomatoes, soups, chili, baked beans, stew, spaghetti sauce, etc.. Honestly, anyone who cooks whole chickens somewhat regularly should invest in a pressure canner. I cook two whole chickens at a time and use the carcass to make about 14 litres of stock. I also make beef, turkey, pork and smoked variations of these.

It's so much better than buying your stock at the store. I will admit that it is a lot of work, from start to finish it takes me about 3 days because I wet brine my chickens. But you could just buy the bones from your butcher which I have done. Just wondering if anyone else does this or reasons why you don't do it?

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[-] PM_ME_YOUR_ZOD_RUNES@sh.itjust.works 3 points 7 months ago

100%, I've eaten pressure canned chili that was sitting in my pantry for 4 years and it was still amazing.

[-] FuglyDuck@lemmy.world 5 points 7 months ago

I bet it was better than when it was first canned.

In the same way that roasted beef is better a day or two later, canned goods develop in ways you can’t get any other way.

this post was submitted on 07 May 2024
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