Subj : Canning was:Crock Pot was To : Ruth Haffly From : Dave Drum Date : Wed Aug 09 2023 06:08:00 -=> Ruth Haffly wrote to Dave Drum <=- RH> I've also got my 8 qt pressure cooker (used to have a 22 qt one but RH> sold it when Steve went into the Army) that gets plenty of use. Will RH> pull out the water bath canner next week tho, to proccess fig RH> 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. DD> I have an old pressure cooker in that size range (5+ gallons) that DD> I've never used as a pressure cooker. I grabbed it at Goodwill's DD> Op-Shop to be used in making chilli for chilli suppers. The lid is DD> held on with turnbuckles and it has a pressure relief and a 2" face DD> pressure gauge on the lid. But no gasket and I've no idea where to DD> get one should I ever need to use it as a pressure cooket. Bv)= RH> Check Amazon if you know the brand. We used the water bath canner RH> today; it's really much taller than the half pint jars but it has a RH> nice rack for holding them in place. I've heard a number of "pops" RH> 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). DD> The big boy is quite handy for one-pot meals. To wit: DD> Title: Dirty Dave's Crockpot Chuck Roast Dinner DD> Categories: Beef, Vegetables, Herbs, Potatoes DD> Yield: 6 servings RH> Lots of left overs, unless making it for a group. Do the left overs RH> freeze well? DD> I only make it when having company over - or when taking it with - to DD> a family event. There are seldom any significant leftovers. And I am RH> Looks like something I might do for our small group at church. RH> Yesterday it was only us and one other couple--she brought fixin's for RH> red (tomato) soup and grilled cheese with Nutty Buddies for dessert. RH> 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 .... The multicultural New South: Korean-Southern fried chicken --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .