Over this last weekend we’ve been very busy clearing out our freezers by doing quite a bit of pressure canning. Many people don’t realize that not everything can be boiled water canned due to safety reasons. In all actuality only a small percentage of fruits and vegetables can be boiled water canned and most others need to be pressure cooked in order to prevent the growth of botulism.
This last weekend we pressure canned green beans, peas, corn, spinach, carrots and mustard greens. If it is your plan to truly get into canning my suggestion is to learn to both boil water can and to pressure can. I know to some pressure canning may seem a little scary because they are afraid that the thing might blow up, but in all actuality it is very simple and easy to use modern pressure canners.
One of the things that I absolutely love to pressure can is anything with meat in it such as pasta sauce or soup. There is nothing so wonderful as cracking open your own lovely jar of soup and having a nice warm meal of it during the winter. Also if I may make another suggestion buy a pressure canner large enough to double stack pints inside of because it makes it a lot easier and quicker to get a lot of canning at one time done if you can double stack your pints.
Hopefully everyone out there will be inspired to be a little brave and purchase a pressure canner because it is well worth it.