Grocery budget

[kittensaver]

So yogiii and Apple, let me ask you an off-topic question:

Does pressure canning save you any realistic amount of processing time? I've always been a luddite (a water bath canner, mostly because I have the equipment). A few years back, I helped a friend can tomatoes at her house. She had a pressure canner. By the time it came up to temp, the items got loaded in, it came back to temp and the half-as-long processing time got completed, then there was still the wait for the first part of the pressure/heat to dissipate, then there was releasing the valve and waiting even MORE time for more pressure to dissipate, and finally unloading. It SEEMED to me that in the end it took about the same amount of time as a water bath.

Yes? No? What has been your experience? Is it "worth it" to buy a pressure canner over a water bath canner? Esp. since I work two water bath canners at a time - - 2 pressure canners would be $$$.

Thoughts?

[yogiii]

I've never done it the other way but your description of pressure canning fits with what my experience is. 

ETA - Maybe you should get one pressure canner and have 3 going at once!

[Apple]

We only use the pressure canner when necessary (for meat and other low acid foods).  If we have a recipe that works for water bath or pressure, we go with the water bath method (some tomato recipes have both as options).

I don't think pressure canning would save any time at all (unless there was a huge difference in process times), for all the reasons you mentioned.  There is the heat up time, the 10-minute steam release time, canning time, pressure reducing time (which you shouldn't rush, because it's calculated into the processing time and is needed).  With water canning, you bring it to a boil and start the timer.  I guess one plus to the pressure canner is not having to sterilize your jars.

When doing pressure canning though, I highly recommend spending an extra few dollars and buying a weighted regulator so you don't have to monitor the gauge the whole time.  If you can hear it gently rocking, your pressure is perfect (if you live at an in-between altitude, you may get stuck not being able to can at the ideal pressure, therefore over-processing a little, but it's nice when the weight is right for your altitude).  


www.amazon.com/Presto-Pressure-Canner-Regulator/dp/B000HMBVQ8/ref=sr_1_2?ie=UTF8&qid=1442002570&sr=8-2&keywords=canning+weight 

[kittensaver]

Thanks you, ladies, for your input!

ps, Apple: my altitude is sea level (well, maybe 150 feet or so). Is that a problem for the weighted regulator, or only high altitudes?

[Apple]

Sept 11, 2015 15:29:49 GMT -5 kittensaver said:

Thanks you, ladies, for your input!

ps, Apple: my altitude is sea level (well, maybe 150 feet or so). Is that a problem for the weighted regulator, or only high altitudes?

It's perfect!  I'm pretty much the same altitude.  For the one in the link, it comes in two pieces, the 10 weight and a ring that makes it a 15 weight.  You can use the 10 for up to 1000 feet, just use it without the extra ring.  You can compare with your gauge, when we use it, it sits right at 10 and 11, which is the recommended psi for our altitude.

I don't think mine came with instructions (I learned about the regulator in a canning class).  Just use it in place of the little pressure relief weight that comes with the canner.  

[megaptera]

Sept 11, 2015 15:29:49 GMT -5 kittensaver said:

Thanks you, ladies, for your input!

ps, Apple: my altitude is sea level (well, maybe 150 feet or so). Is that a problem for the weighted regulator, or only high altitudes?

Adding my thanks as well! I got a pressure canner a few years ago, but have never used it. I'm afraid I'm going to blow something up.

(I've done plenty of water bath canning, so I guess pressure canning is my next step!)

[Apple]

Sept 11, 2015 17:08:14 GMT -5 megaptera said:

Sept 11, 2015 15:29:49 GMT -5 kittensaver said:

Thanks you, ladies, for your input!

ps, Apple: my altitude is sea level (well, maybe 150 feet or so). Is that a problem for the weighted regulator, or only high altitudes?

Adding my thanks as well! I got a pressure canner a few years ago, but have never used it. I'm afraid I'm going to blow something up.

(I've done plenty of water bath canning, so I guess pressure canning is my next step!)

I took classes with the local Extension Office.  Very much worth it if they do classes in your area!