Canning help needed!

[jodi]

I have been asked for birthday/Christmas gift ideas and would like to expand my canning supplies (I just canned for the first time this summer). I would like to do veggies (tomatoes, beans, peppers) and jellies - with the possibility of expanding even more once I get the hang of things.

Current equipment - I have a water bath canner (is that what it's called?) with a broken rack, which makes getting the jars in and out a little tricky. I am thinking of putting a pressure canner on my list, but I really don't know anything about it. Is it the same as a pressure cooker? What's the difference? I have seen some listed as just canners or cookers, or some listed as both. What are the pros and cons of this method? I hate the fact that it takes so long to boil water for the water bath method - seems like I am wasting a ton of energy.
And then, I'm wondering if any of this is worth the trouble and expense for a casual canner???

[jodi]

C'mon, I know there are canners out there. Anyone??? Anyone???

[LuxLiving]

okay Jodi, I've canned some in the past but it's been awhile - and all of my canning books are in my junque' booth waiting to be sold so I can't look anything up right now.

Water bath canning - if I'm thinking correctly (maybe not) there are some things that just don't work w/simple water bath. I canned some meat and think that did require the pressure canner.

I agree that it appears a waste of energy in today's times to spend all that gas/electricity to run a burner for long enough to do some of those things.

Can you ask for a pressure canner as a gift?

[mom-from-missouri]

I ended up calling my local extension center. They had a home econimist call me back (no charge) who answered all my questions.

[pretty cheap jewelry]

Hello hello
I thought I was the only one under 50 who does canning...

Around my house some summers is was like you walked into Del Monte..

It all started when my husband gave me a pressure cooker some Christmases ago \

But I came to love it.

It is intended originally to 'cook' and can, but I just use it for canning.

It is easiest to can only acidic foods as they take much less time (ie about 20 min at 5 lb pressure). Other things such as meats, soup stock, non-acidic are much longer, up to an hour. (I may have teh acidic/non-acidic thing backward...)

It is great for processing the backyard harvest. We've done peaches, vegetable stock, applesauce.

It is really great for homemade tomato sauce for pasta and pizza. I make up to 8 jars ata time. The pressure cooker takes 4 jars, I run two batches.

The most important thing is to follow the instructions with the cooker. I also obtained a Kerr canning booklet somewhere at a used book store along the way. Be resourceful, but be careful.

If you have anymore questiosn, don't hesitate to contact me.