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 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"

Comment by Andrew Cumberland on May 6, 2020 at 23:12

My big mistake... I said "canning."  I should have called it "a machine capable of temperatures so extreme that no pathogen can survive which will also vacuum seals the food in a way that is safer than freezing."  They'll eat the pressure cooker food from tupperware in the freezer but not from a large jar.  
They hear "canning" and think of spam in a tin.  *facepalm*  

Comment by Doug Hanning on May 6, 2020 at 18:07

My mind starts racing when I see that thing! 

Comment by Christa on May 6, 2020 at 13:05

Sounds great Andrew, I have a book somewhere on canning as they call it the States.  It is just pressure cooking with 15psi., which is greater pressure than my old arcosteel pressure cooker.    If I wait about 4 months, I may get an All American when the ship comes in.

Good to see you using it, just imagine the fruits you can bottle.

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