We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
Pressure Canning
Options
penny-wise
Posts: 11 Forumite
I am looking at getting a pressure canner to preserve my garden harvests and meat on sale, etc without relying on the freezer.
I know some of you on this board have pressure canners, can I ask what jars you use? I've found a deal online where I can get Ball widemouth jars for £1.30 a jar, which is the best I've found so far. Can I get them, or other jars, cheaper?
Also, is pressure canning really necessary? Or is it overkill to prevent a risk which isn't very great to start with? In my quest for jars I found Le Parfait jars and their website has loads of recipes, including low acid foods and meats, preserved in a waterbath not a pressure canner. If I am to believe most US canners, then anyone who consumes meat or low acid veg that hasn't been pressure canned is certain to die from botulism. I don't know who to believe anymore.
I know some of you on this board have pressure canners, can I ask what jars you use? I've found a deal online where I can get Ball widemouth jars for £1.30 a jar, which is the best I've found so far. Can I get them, or other jars, cheaper?
Also, is pressure canning really necessary? Or is it overkill to prevent a risk which isn't very great to start with? In my quest for jars I found Le Parfait jars and their website has loads of recipes, including low acid foods and meats, preserved in a waterbath not a pressure canner. If I am to believe most US canners, then anyone who consumes meat or low acid veg that hasn't been pressure canned is certain to die from botulism. I don't know who to believe anymore.
0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 351K Banking & Borrowing
- 253.1K Reduce Debt & Boost Income
- 453.6K Spending & Discounts
- 244K Work, Benefits & Business
- 598.9K Mortgages, Homes & Bills
- 176.9K Life & Family
- 257.3K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards