How can anyone can vegetables using a pressure cooker?

2 Responses to “How can anyone can vegetables using a pressure cooker?”

1. fl_lopez says:

   November 25, 2010 at 11:52 am

   It depends on how what and how you want to can. Very simple caning of something like corn would include boiling the corn in water and salt. The salt is very important as it is a preservative. Get the water going in your pressure cooker JUST DON’T SEAL IT YET. Boil your lids in a small an of water this helps the adhesive in the lids to activate, Once your corn is cooked fill up jars specialized for cooking, common brands are Mason and Bell. Fill the jars with the corn/salt/water to just below the neck (do not allow the mixture to cool to much). Placed the lids and screw tops on and place them in the pressure cooker. The water level MUST be over the tops of the lids, a good suggestions is 2-3 inches or more over. Seal the pressure cooker and allow to boil for at least 45 minutes, allow the jars to cool (don’t let them touch each other) after they have cooled completely push down on the center of the lid you should not be able to push it in, it should not pop. The heating has expanded the contents and the cooloing created a vacuming
2. J says:

   November 25, 2010 at 12:01 pm

   This site might help;
   homecooking.about.com/od/
   canning1/Canning_Preserving_Resources.htm

   (Sorry about the link )