Any Preserving / Canning Gurus ?

[Brian Reay]

I've mentioned this before but I've since done some more research so
here goes:


In the US, pressure 'canning' is more popular- it seems almost unknown
in the UK, at least I can't find any UK pressure canners etc.

In the UK, we seem to rely on the water bath technique.

Reading up on pressure canning, you are advised against using a normal
pressure cooker as a proper pressure canner has a means (a gauge) to
ensure you canner is at 15psi- the recommended pressure to ensure the
contents are at 240F (the US use F of course).

Therefore, the crucial thing, seems to be, ensuring your canner is at
15psi so you maintain 240F

My theory is, due to the geography of the US, they are concerned that
people may be in places where the local pressure is lower, which will of
course impact the operation of a normal pressure cooker- hence the need
to monitor a canner.

Conversely, in the UK, in most places, we don't have the variation in
local pressure and, on checking, our normal pressure cookers on 'high'
operate at 15psi and 240F.

Am I missing something? Has anyone use a pressure cooker in the UK for
pressure canning?

At the moment, I'm using a water bath - I don't have a pressure cooker
which will work on our induction hob.

I'm currently doing some chutneys and some pickled onions. I plan to do
some beetroot, relishes etc. All using one piece 'pop up' lids.
Quantities are quite small and all for family consumption- not for sale
etc.

[graham]

Post by Brian Reay
I've mentioned this before but I've since done some more research so
In the US, pressure 'canning' is more popular- it seems almost unknown
in the UK, at least I can't find any UK pressure canners etc.
In the UK, we seem to rely on the water bath technique.
Reading up on pressure canning, you are advised against using a normal
pressure cooker as a proper pressure canner has a means (a gauge) to
ensure you canner is at 15psi- the recommended pressure to ensure the
contents are at 240F (the US use F of course).
Therefore, the crucial thing, seems to be, ensuring your canner is at
15psi so you maintain 240F
My theory is, due to the geography of the US, they are concerned that
people may be in places where the local pressure is lower, which will of
course impact the operation of a normal pressure cooker- hence the need
to monitor a canner.
Conversely, in the UK, in most places, we don't have the variation in
local pressure and, on checking, our normal pressure cookers on 'high'
operate at 15psi and 240F.
Am I missing something?  Has anyone use a pressure cooker in the UK for
pressure canning?
At the moment, I'm using  a water bath - I don't have a pressure cooker
which will work on our induction hob.
I'm currently doing some chutneys and some pickled onions. I plan to do
some beetroot, relishes etc. All using one piece 'pop up' lids.
Quantities are quite small and all for family consumption- not for sale
etc.

In Canada, the hot water bath is normal for canning* fruit. However,
pressure canning is used when fish and other savoury items are preserved
to prevent botulism. My ex & I were once given several flats of tomatoes
so we decided to try and preserve them using the water bath method.
Every jar popped its lid as the temperature was obviously not high
enough. I live at ~1100m and obviously water boils at a lower
temperature than at sea level. This also has an effect on my cake baking
and I have to decrease the amount of baking powder I use.

For some reason, jam makers also finish their filled jars in a hot-water
bath. This can lead to turning the jam into a toffee-like consistency if
they are not careful.

*It's called canning despite the use of jars.

[Brian Reay]

Post by graham

Post by Brian Reay
I've mentioned this before but I've since done some more research so
In the US, pressure 'canning' is more popular- it seems almost unknown
in the UK, at least I can't find any UK pressure canners etc.
In the UK, we seem to rely on the water bath technique.
Reading up on pressure canning, you are advised against using a normal
pressure cooker as a proper pressure canner has a means (a gauge) to
ensure you canner is at 15psi- the recommended pressure to ensure the
contents are at 240F (the US use F of course).
Therefore, the crucial thing, seems to be, ensuring your canner is at
15psi so you maintain 240F
My theory is, due to the geography of the US, they are concerned that
people may be in places where the local pressure is lower, which will of
course impact the operation of a normal pressure cooker- hence the need
to monitor a canner.
Conversely, in the UK, in most places, we don't have the variation in
local pressure and, on checking, our normal pressure cookers on 'high'
operate at 15psi and 240F.
Am I missing something?  Has anyone use a pressure cooker in the UK for
pressure canning?
At the moment, I'm using  a water bath - I don't have a pressure cooker
which will work on our induction hob.
I'm currently doing some chutneys and some pickled onions. I plan to do
some beetroot, relishes etc. All using one piece 'pop up' lids.
Quantities are quite small and all for family consumption- not for sale
etc.

In Canada, the hot water bath is normal for canning* fruit. However,
pressure canning is used when fish and other savoury items are preserved
to prevent botulism. My ex & I were once given several flats of tomatoes
so we decided to try and preserve them using the water bath method.
Every jar popped its lid as the temperature was obviously not high
enough. I live at ~1100m and obviously water boils at a lower
temperature than at sea level. This also has an effect on my cake baking
and I have to decrease the amount of baking powder I use.
For some reason, jam makers also finish their filled jars in a hot-water
bath. This can lead to turning the jam into a toffee-like consistency if
they are not careful.
*It's called canning despite the use of jars.

Thank you for the response.

I don’t think many, if anyone, cans meat/ fish in the UK at home- I’ve
certainly never even seen a reference to it here. I suspect that is why we
don’t generally pressure can.

However, I understand botulism can occur in other things- especially if
garlic is present, hence my interest.

The highest village in the UK is at 463 m so we don’t have you problems.
I’m at about 100m.

[Ophelia]

"Brian Reay" wrote in message news:rbnnpr$kaq$***@gioia.aioe.org...


I've mentioned this before but I've since done some more research so
here goes:


In the US, pressure 'canning' is more popular- it seems almost unknown
in the UK, at least I can't find any UK pressure canners etc.

In the UK, we seem to rely on the water bath technique.

Reading up on pressure canning, you are advised against using a normal
pressure cooker as a proper pressure canner has a means (a gauge) to
ensure you canner is at 15psi- the recommended pressure to ensure the
contents are at 240F (the US use F of course).

Therefore, the crucial thing, seems to be, ensuring your canner is at
15psi so you maintain 240F

My theory is, due to the geography of the US, they are concerned that
people may be in places where the local pressure is lower, which will of
course impact the operation of a normal pressure cooker- hence the need
to monitor a canner.

Conversely, in the UK, in most places, we don't have the variation in
local pressure and, on checking, our normal pressure cookers on 'high'
operate at 15psi and 240F.

Am I missing something? Has anyone use a pressure cooker in the UK for
pressure canning?

At the moment, I'm using a water bath - I don't have a pressure cooker
which will work on our induction hob.

I'm currently doing some chutneys and some pickled onions. I plan to do
some beetroot, relishes etc. All using one piece 'pop up' lids.
Quantities are quite small and all for family consumption- not for sale
etc.

===

I still have one somewhere:) Not used it for many years though:))

[Brian Reay]

Post by Brian Reay
I've mentioned this before but I've since done some more research so
In the US, pressure 'canning' is more popular- it seems almost unknown
in the UK, at least I can't find any UK pressure canners etc.
In the UK, we seem to rely on the water bath technique.
Reading up on pressure canning, you are advised against using a normal
pressure cooker as a proper pressure canner has a means (a gauge) to
ensure you canner is at 15psi- the recommended pressure to ensure the
contents are at 240F (the US use F of course).
Therefore, the crucial thing, seems to be, ensuring your canner is at
15psi so you maintain 240F
My theory is, due to the geography of the US, they are concerned that
people may be in places where the local pressure is lower, which will of
course impact the operation of a normal pressure cooker- hence the need
to monitor a canner.
Conversely, in the UK, in most places, we don't have the variation in
local pressure and, on checking, our normal pressure cookers on 'high'
operate at 15psi and 240F.
Am I missing something?  Has anyone use a pressure cooker in the UK for
pressure canning?
At the moment, I'm using  a water bath - I don't have a pressure cooker
which will work on our induction hob.
I'm currently doing some chutneys and some pickled onions. I plan to do
some beetroot, relishes etc. All using one piece 'pop up' lids.
Quantities are quite small and all for family consumption- not for sale
etc.
===
I still have one somewhere:)  Not used it for many years though:))

Out of interest, is it a US one or were you able to find one made in the
UK?

[Ophelia]

I've mentioned this before but I've since done some more research so here
In the US, pressure 'canning' is more popular- it seems almost unknown in
the UK, at least I can't find any UK pressure canners etc.
In the UK, we seem to rely on the water bath technique.
Reading up on pressure canning, you are advised against using a normal
pressure cooker as a proper pressure canner has a means (a gauge) to
ensure you canner is at 15psi- the recommended pressure to ensure the
contents are at 240F (the US use F of course).
Therefore, the crucial thing, seems to be, ensuring your canner is at
15psi so you maintain 240F
My theory is, due to the geography of the US, they are concerned that
people may be in places where the local pressure is lower, which will of
course impact the operation of a normal pressure cooker- hence the need to
monitor a canner.
Conversely, in the UK, in most places, we don't have the variation in
local pressure and, on checking, our normal pressure cookers on 'high'
operate at 15psi and 240F.
Am I missing something? Has anyone use a pressure cooker in the UK for
pressure canning?
At the moment, I'm using a water bath - I don't have a pressure cooker
which will work on our induction hob.
I'm currently doing some chutneys and some pickled onions. I plan to do
some beetroot, relishes etc. All using one piece 'pop up' lids. Quantities
are quite small and all for family consumption- not for sale etc.
===
I still have one somewhere:) Not used it for many years though:))

Out of interest, is it a US one or were you able to find one made in the
UK?

===

Odd you should ask that! I am trying to remember. I know I bought if from
a poster here ... so I am not sure. Although give it was sent to me, I
think it might haven been UK.

[Brian Reay]

Post by Brian Reay

I've mentioned this before but I've since done some more research so here
In the US, pressure 'canning' is more popular- it seems almost unknown in
the UK, at least I can't find any UK pressure canners etc.
In the UK, we seem to rely on the water bath technique.
Reading up on pressure canning, you are advised against using a normal
pressure cooker as a proper pressure canner has a means (a gauge) to
ensure you canner is at 15psi- the recommended pressure to ensure the
contents are at 240F (the US use F of course).
Therefore, the crucial thing, seems to be, ensuring your canner is at
15psi so you maintain 240F
My theory is, due to the geography of the US, they are concerned that
people may be in places where the local pressure is lower, which will of
course impact the operation of a normal pressure cooker- hence the need to
monitor a canner.
Conversely, in the UK, in most places, we don't have the variation in
local pressure and, on checking, our normal pressure cookers on 'high'
operate at 15psi and 240F.
Am I missing something? Has anyone use a pressure cooker in the UK for
pressure canning?
At the moment, I'm using a water bath - I don't have a pressure cooker
which will work on our induction hob.
I'm currently doing some chutneys and some pickled onions. I plan to do
some beetroot, relishes etc. All using one piece 'pop up' lids. Quantities
are quite small and all for family consumption- not for sale etc.
===
I still have one somewhere:) Not used it for many years though:))

Out of interest, is it a US one or were you able to find one made in the
UK?
===
Odd you should ask that! I am trying to remember. I know I bought if from
a poster here ... so I am not sure. Although give it was sent to me, I
think it might haven been UK.

Thank. It isn’t that important, I was just curious. They seem to be as rare
as hen’s teeth here- not that I’m seriously planning on buying one. I’m
under strict instructions- no more kitchen gadgets! (We just replaced the
slow cooker and I wasn’t even allowed to buy a larger one ;-( as the
cupboard space is tight.)

[Ophelia]

Post by Brian Reay

I've mentioned this before but I've since done some more research so here
In the US, pressure 'canning' is more popular- it seems almost unknown in
the UK, at least I can't find any UK pressure canners etc.
In the UK, we seem to rely on the water bath technique.
Reading up on pressure canning, you are advised against using a normal
pressure cooker as a proper pressure canner has a means (a gauge) to
ensure you canner is at 15psi- the recommended pressure to ensure the
contents are at 240F (the US use F of course).
Therefore, the crucial thing, seems to be, ensuring your canner is at
15psi so you maintain 240F
My theory is, due to the geography of the US, they are concerned that
people may be in places where the local pressure is lower, which will of
course impact the operation of a normal pressure cooker- hence the need to
monitor a canner.
Conversely, in the UK, in most places, we don't have the variation in
local pressure and, on checking, our normal pressure cookers on 'high'
operate at 15psi and 240F.
Am I missing something? Has anyone use a pressure cooker in the UK for
pressure canning?
At the moment, I'm using a water bath - I don't have a pressure cooker
which will work on our induction hob.
I'm currently doing some chutneys and some pickled onions. I plan to do
some beetroot, relishes etc. All using one piece 'pop up' lids. Quantities
are quite small and all for family consumption- not for sale etc.
===
I still have one somewhere:) Not used it for many years though:))

Out of interest, is it a US one or were you able to find one made in the
UK?
===
Odd you should ask that! I am trying to remember. I know I bought if from
a poster here ... so I am not sure. Although give it was sent to me, I
think it might haven been UK.

Thank. It isn’t that important, I was just curious. They seem to be as rare
as hen’s teeth here- not that I’m seriously planning on buying one. I’m
under strict instructions- no more kitchen gadgets! (We just replaced the
slow cooker and I wasn’t even allowed to buy a larger one ;-( as the
cupboard space is tight.)

====

Oh dear <g> Fortunately for me I don't have any restrictions ... Yet
:)))