Brisbane Local Food

Growing local

Tiny tales
Well damn. I’m used to making jams and sauces etc, bottling them and boiling them in a water bath so they seal and can be kept for many months. I do a lot of that.
Then I got this pressure canner thing. It works as a pressure cooker – I made pea and ham soup in it tonight. However, the damn thing can cook your meal in a jar and store it out of the fridge for a year or more. So, I can add a quail or two to my bottles and then onion, potato, carrot etc and herbs and spices. When I pressure can it, I have quail (chicken) stew. It cooks in the jar. Add a tomato base and becomes cacciatore. This stuff will store out of the fridge for ages. Yeah, you can do the same with beef, lamb or pork etc. I’m thinking about Perch too – tuna casserole.
A lazy kitchen full of “cans” may just go gourmet.

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Comment by Sophie on February 10, 2021 at 11:12

Yeah me neither... 

Comment by Andrew Cumberland on February 9, 2021 at 14:34

It won't be dry and chalky Sophie.  LOL.  I can't even imagine what they did to that.  

Comment by Sophie on February 9, 2021 at 8:20

Actually, you've pretty close convinced me. My only real last deciding question: Does the meat in the jar (eg Beef pot roast https://www.healthycanning.com/beef-pot-roast-jar/) actually taste like it would in eg the slow cooker or does the meat taste dry and chalky? I had some 'slow cooked' beef the other day at a restaurant and it tasted dry like tuna chunk from a can - do not want that!

Comment by Sophie on February 9, 2021 at 8:17

Sounds industrious Andy, well done. THanks so much for the info and yes would love a canning visit!

Comment by Andrew Cumberland on February 8, 2021 at 18:34

My one is a Ball brand from the States.  They are pretty much the gold standard of canning Sophie.  If you want to tee up a drop in sometime you are in Brisbane, I'm more than happy to show you.  I have a few devices that eliminated many of my old ones.  The stove top Ball canner is for low acid preserving mostly.  I have a Phillips multi cooker which is a pressure cooker, baker (as in cakes etc), slow cooker, risotto, yoghurt and soup maker as well.  I got a cheap rice cooker that is also a steamer.  And let's not forget the upright air fryer which is a fryer, mini oven (yes, it bakes etc) and pizza oven.  Between a few devices, I can now turn out loads of different foods at the same time.  

Comment by Sophie on February 8, 2021 at 13:03

Thanks Andy that is so interesting. I don't have a regular pressure cooker (just regular slow cooker) so would be doubly interested to use the canner as pressure cooker as well! Are you happy with your model?

Comment by Andrew Cumberland on February 8, 2021 at 10:36

You can do it either way Sophie.  The cooking times are just longer for canning from raw.  You won't have much trouble finding interweb recipes for most things done either way.  

And if I am doing something that requires a lot of space, like pea and ham soup then I just use the canner as a pressure cooker.  I bought a stove top canner but also have an electric pressure cooker.  

Comment by Sophie on February 8, 2021 at 9:39

Awesome! sorry to clarify - can you use the pressure canner in the same way as a pressure cooker (i.e. cook the meal in it) then put in jars THEN pressurised them? Or did you put the ingredients into the jars raw and then it cooked during the pressuring? So keen to give this a go but want to hear what you think before spending $$

Comment by Andrew Cumberland on May 20, 2020 at 21:55

Another insight from a newbie.  It seems to me that things are canned without being thickened.  I suspect that thickeners interfere with the long term storage process.  From what I can see, where appropriate people take their cans and reheat the contents in a rue of flower and butter.  I've seen it with curry, beans and all sort of dishes now.  Who'da thunk it? 

Comment by Dianne Caswell on May 8, 2020 at 12:17

So pleased to see you using your new toy. I am sure you will find it so useful. I thought about one but there is only 2 of us and what I Preserve doesn't need the extremes that you need for your non-acidic food needs. Good luck with it, but be very, very careful what bottles you use in it as not all can take the pressure, but I guess you know that.

I cooked Pea & Ham Soup a couple of days ago in my Slow Cooker/Pressure Cooker, made it with 2 big Hocks so blimey is it a Meal & a half.  Anyway have fun with your "Canning"

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