Friday, June 25, 2010
New poll to the right ---->
The risk of pressure canning... Please comment below. Have you ever used one? Weights or gauge? Have you ever had something blow up? Have any great recipes to share? Pros and cons of canning vs. freezing?
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I have made huge pots of spaghetti sauce with all fresh garden ingredients to can or freeze. Same thing with salsa. The year I froze it all was the best tasting sauce ever. Canning seems to last longer, but I'll never make more spagetti sauce that I can use in a year. The only canning I've done is hot water bath stuff. Everything else is frozen. I've used a pressure cooker with gauge before, and it requires learning first, and paying attention. It's a great tool, but I no longer use one. Too many other options.
ReplyDeleteI want to vote but "What's a pressure canner?" is not an option...
ReplyDeleteGood one, Morgan
ReplyDelete