Admittedly, canning can seem overwhealming at first – but I promise, it becomes much easier with practice. I wanted to compile a list of commonly asked questions (which I am sure will be ever growing).
- Can I use my Pressure Canner to Water Bath?
Yes, the pressure canner has many uses such as acting as a pressure cooker, and a water bath. In order to water bath, you must leave the lid unlatched (just sitting on top) to avoid pressure building.
- Are pressure canners and pressure cookers the same?
No! In order to safely can goods, you must know the pressure at any given moment. When using a pressure cooker, you have no physical proof as to where the temperature/pressure is than the high/medium/low dials on your stove top. Additionally, most (if not all) tested recipes are done so in a regulated environment (i.e. a pressure canner). A safe tested recipe in a pressure canner can become un-safe when using the wrong processing means (i.e. using a water bath and/or a pressure cooker).
- Can I use store bought produce to safely can?
Yes, however – there are a few caveats. Most store bought produce have been preserved in wax to ensure longer shelf life. Due to this, it is very important to remove skins and/or thoroughly wash produce before canning. (Please note, that some foods require complete removal of skins for both store bought, and home grown goods).