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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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[-] Milksteaks@midwest.social 3 points 7 months ago* (last edited 7 months ago)

Check out !canning@midwest.social if you're interested. I posted on there last year and will this year as well.

You're right definitely right about it being uncommon and underrated. Also pretty tine consuming when you're making large batches. Theres about a week during and at the end of harvest where its constant canning

this post was submitted on 07 May 2024
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