Quote:
Originally Posted by LarsMac
The daughter has tried canning/pickling for the last two years, and so far, has ended with relative disaster both times.
I always thought that for canning anything, one needed a pressure cooker, which she does not have. (This from my limited experience with helping Grandmother with canning when I was quite young.)
I thought about sharing this thrad with her, but so far she has never appreciated unsolicited advice, ever, so I have, to date, avoided even a hint at suggesting anything. (A difficult task for a constant meddler such as myself.)
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No need for a pressure cooker*, just a large pot, patience, and a good jar lifter (I didn't think it was necessary, but after burning my hands enough times I realized I choose poorly).
I thought about using my Instant Pot, but it seems that
they're not recommended even though many come with a canning option.
*depends on the foods acidity. Low acidity = pressure cooker required, high acidity** = no pressure cooker required.
**High acidity foods include jellies, jams, fruits, and pickled items.