Ruth Haffly wrote to Dave Drum <=-
I've also got my 8 qt pressure cooker (used to have a 22 qt one but
sold it when Steve went into the Army) that gets plenty of use. Will
pull out the water bath canner next week tho, to proccess fig
preserves.
I had an old Mary Dunbar 20 qt (5 gal) waterbath canner that passed from
my granfmother to my mother to me. I didn't use it so I passed it to
my friend Les' new wife who will/does use it. She has children (from a
previous marriage) so it will continue its heirloom usage, I expect.
I have an old pressure cooker in that size range (5+ gallons) that
I've never used as a pressure cooker. I grabbed it at Goodwill's
Op-Shop to be used in making chilli for chilli suppers. The lid is
held on with turnbuckles and it has a pressure relief and a 2" face pressure gauge on the lid. But no gasket and I've no idea where to
get one should I ever need to use it as a pressure cooket. Bv)=
Check Amazon if you know the brand. We used the water bath canner
today; it's really much taller than the half pint jars but it has a
nice rack for holding them in place. I've heard a number of "pops"
since they came out but haven't counted to see if all 9 sealed.
I dunno the name of the maker. It was stamped into the bottom and I think
it was made in Peoria, IL. But, the logo/name has eroded over the years.
The gauge, however, is a standard item (according to my brother).
The big boy is quite handy for one-pot meals. To wit:
Title: Dirty Dave's Crockpot Chuck Roast Dinner
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 servings
Lots of left overs, unless making it for a group. Do the left overs
freeze well?
I only make it when having company over - or when taking it with - to
a family event. There are seldom any significant leftovers. And I am
Looks like something I might do for our small group at church.
Yesterday it was only us and one other couple--she brought fixin's for
red (tomato) soup and grilled cheese with Nutty Buddies for dessert.
Our turn to cook is next week so I'm thinking of doing taco salad.
Here's a hot-water bath canned pickle recipe very similar to what my grandmother used to do (and dragooned me into helping with).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Bread & Butter Pickles w/Water Bath Canning Instructions
Categories: Squash, Vegetables, Herbs, Preserving
Yield: 6 pints
4 lb Cucumbers; pref Kirby
2 lb Yellow onions; thin sliced
- approx 2 lg onions
1/3 c Salt w/no preservatives and
- anti-caking agents or
- iodine (Kosher works)
3 c Sugar; can reduce this
2 tb Yellow mustard seeds
2 ts Ground turmeric
2 ts Celery seeds
1 ts Ground ginger
1 ts Whole black peppercorns
3 c White vinegar; 5% acidity
1 ts "Pickle Crisp" (opt) for
- water bath canning *
* This is calcium chloride. It will keep your pickles
"crisp," however, I do not recommend this ingredient, as
it is a chemical that I prefer not to add to my pickles.
And personally, I think the salt keeps these pickles
sufficiently crisp. -- Mary
Using a colander, rinse the cucumbers under cold water.
Drain and transfer to a large bowl.
Remove the stem and blossom end of each cucumber. Cut
cucumbers crosswise into 1/4 inch slices and place the
slices into a colander that you have placed over a bowl
to catch any liquid drippings.
Add sliced onions to the colander that contains the
sliced cucumbers. Toss the entire mixture with salt.
Allow the mixture to drain at room temperature for 1 1/2
hours. Alternatively, you can drain the mixture in the
refrigerator for 3 hours.
After the cucumber mixture has completed the draining
process, combine sugar, spices, and vinegar in a large
non-reactive saucepan or stockpot (stainless-steel or
enameled). Bring this brine mixture to a boil and stir
until the sugar dissolves. Now add the un-rinsed
cucumbers and onions, along with any liquid that has
drained into the bowl, into the saucepan and bring the
brine back up to a boil. Stir well. Once the mixture
comes up to a boil, remove it from the heat.
If you are NOT water bath canning your hot pickles and
brine, transfer them to clean jars that have been washed
in hot soapy water and rinsed well. Make sure the jars
are still hot when you fill them with the pickles and
brine.
And if you're NOT water bath canning, once the jars are
filled, allow the pickles to cool slightly, place the
lids on the jars, and refrigerate. Pickles should stay
fresh stored in the refrigerator for six months.
WATER BATH CANNING PICKLES: Pack the hot pickles and
brine into a hot jar leaving a 1/2" headspace. At this
point, if you are using the "Pickle Crisp," add
approximately 1/8 teaspoon to the jar.
Use a debubbler to remove any air pockets and recheck
for 1/2" headspace. If headspace has dropped, add a
bit of additional hot brine.
Wipe jar rim with a paper towel dipped in white vinegar.
Center the canning lid on to the rim of the jar. Apply
the canning ring (band) and adjust to "fingertip" tight.
Place the jar into your water bath canner and repeat
this process until all your jars are filled. Place the
lid onto the canner. Bring the water in your water bath
canner up to a rolling boil and process (boil) for 10
minutes.
After 10 minutes, turn off the heat and remove the lid
of the canner. Be careful when you remove the lid, as
steam will be released. Allow the jars to stand in the
hot water for 5 minutes.
After 5 minutes, remove the jars, one at a time, from
the water bath canner using a jar lifter. Keep the jars
upright as you remove them. Cool for 24 hours.
After 24 hours, verify that each jar is sealed properly
by checking to see that the "button" (raised area) on
the canning lid is now depressed.
Yield: 6 Pint-sized jars
Author: Mary Bryant Shrader
RECIPE FROM:
https://marysnest.com
Uncle Dirty Dave's Archives
MMMMM
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