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Old 10-08-2012, 05:27 PM   #41
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Originally Posted by beastmode986
Wait so here's what I found, basically I boil a jar and lid, put in some vegetables, then fill it with vinegar or salt water and screw the lid on?
There is a bit more to it than that, but its not complicated and most house hold kitchens already have the necessary equipment.
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Old 10-08-2012, 06:01 PM   #42
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Wait so here's what I found, basically I boil a jar and lid, put in some vegetables, then fill it with vinegar or salt water and screw the lid on?

LOL, no, not quite........................the reason that "canned" foods last so long, is that the bacteria (that were on, in, and around the food, jar, jar lids, your hands, etc, etc) are killed in the process of puttin them under the pressure cookers intense "steam treatment."

i would've said heat treatment, but there is more to it than that. steam is "super-heated" water, therefore it is hotter than boiling water. in a pressure cooker, that steam is compressed, and the "super-heated" steam GETS HOTTER STILL. the foods inside the jars are raised to a high temperature (higher than normal cooking), and any living organism that was in, on, or around, before pressure cooking is now toast.

the average time for a pressure cooker depends on what type of food is bein canned, and how long it takes to get the cooker to the appropriate internal temperature. so, on average, you could say.........anywhere from 30 - 60 minutes.
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Old 10-09-2012, 01:17 AM   #43
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By the way, a pressure cooker is part of our preps. But not for canning.

We have a spare quart-and-a-half (two-quart is cheaper and better for at least two people) kit set aside with two spare seals and spare emergency release plug and pressure valve as well! This should last an emergency lifetime. Cooking in one is MUCH faster and fuel efficient. Doing the staple of dried beans takes so little time my honey ALWAYS overcooks them because she just can't accept they're done in minutes instead of a couple of hours (when you've soaked them overnite).

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