We've not ever done pressure cooking canning. We have done a fair amount of jam, jelly, syrups, and sweet spreads, but that's all boiling water.
Meat takes some time. Quarts take 90 minutes, and 75 for pints, at 10 psi. Susan is a trooper! She is really liking our LP hotplate and working outdoors, rather than using the kitchen stove.
Outside is good in warm weather. My maternal grandmother had a summer kitchen in a sheltered open porch.
We've not ever done pressure cooking canning.
ReplyDeleteWe have done a fair amount of jam, jelly, syrups, and sweet spreads, but that's all boiling water.
Meat takes some time. Quarts take 90 minutes, and 75 for pints, at 10 psi. Susan is a trooper! She is really liking our LP hotplate and working outdoors, rather than using the kitchen stove.
ReplyDeleteOutside is good in warm weather. My maternal grandmother had a summer kitchen in a sheltered open porch.
ReplyDelete