Group active since Wed, Jul 07, 2010
Hello! I have been looking at this website for a while now and would like to see some recipes for that good ol' Pressure Cooker that I have in my pantry. I mostly use it right now just to cook BBQ chicken or ribs. Surely, with all of the seasoned good cooks watching this site, there will be some that would like to share their recipes. Please join in and help me get better use of my pressure cooker.
I am thinking of buying a can sealer and going to cans vs jars. I have the go-ahead from hubby. The cheapest is $200. The rationale is that we are leaving AK in 3 years and want to process our salmon in cans. Does anyone have experience with can sealers and pressure canning? Can you reuse the cans? We thought that because I have to pressure it for 90 minutes it will be sterilized. I'm not sure I want to go through with this until I learn more.
Does anyone have experience with a can sealer? Any recommendations?
Okay you guys...I need help. So we dipnetted our sockeye...Hunky hubby came back with a huge ice chest full of "Scraps"....heads, bones, carcasses, eggs all junk that it typically thrown back into the river. Last year I canned it for dog meat in the winter. Why not? My house stinks for a week or two, but my dogs have some seriously good protein and Omega 3 oils at -40F. Should I can all of it now...6-7 days of straight canning or freeze half and can later. Also...my extension office recommends never canning a quart of salmon...only pints...your take? How come I can't can quarts?
Yes....I saved all my shells from shrimp, lobster, and crab as well as scrap veggies (the ends and peelings of onions, carrots, etc. Since I bought some AK King Crab today at the store to make a grilled cheese,... I thought I had enough to bring the old shells out of the freezer and make stock. I will pressure can this stock and use it whenever I need to make gumbo, chowder, orzo or anything else that a seafood stock might enhance the recipe better than water.
After you can a meat when you go to use it , it's fully cooked. So you are just adding it to say a ragout and warming it up is that correct. There are lots of directions on how to pressure can but hardly any on how to use the meat after being caned in a recipe. I'm sure you are having a pretty good laugh right now. Stop laughing I can hear you. I understand spaghetti sauce , veggies,can you give me some ideas how you use yor pressure canned meat.
I got an all american 921 (21.5) can't wait to start, first thing I'm going to make is some chicken broth. Can't wait to hear those famous words. Now what the hell did you buy? The UPS driver and I are on a first name basis.
I am making a recipe soon that calls for Court Bouillon. The recipe makes 3 quarts and does not involve meat. The recipe calls for wine, carrots, onion, leeks, celery and spices that are then strained through cheesecloth. If I want to can this, I am going to have to pressure can it in pint jars for the 30 minutes you would do a veggie stock. Right??? AND....do stocks pressured canned with alcohol taste ok?
I posted my recipe for Putanesca Sauce. Can you have a look and let me know if you think it could be pressure canned? I know with the addition of anchovies that it would have to go for 90 minutes. I'm just not sure if it could be canned. The olives might also turn to mush.