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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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