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Pressure Canning
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.
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