Comments on: How to Can: Pressure Method http://suzannemcminn.com/blog/2009/09/16/how-to-can-pressure-method/ Life in Ordinary Splendor Wed, 10 Mar 2010 07:37:27 -0500 http://wordpress.org/?v=2.9.2 hourly 1 By: Debbie http://suzannemcminn.com/blog/2009/09/16/how-to-can-pressure-method/#comment-47822 Debbie Fri, 18 Sep 2009 02:53:46 +0000 http://suzannemcminn.com/?p=14153#comment-47822 Thank you so much for responding. O.k. I'm not giving up-- tomorrow I'm going to try for a third time on the burnt sugar cake. Third times the charm, right? Approximately how long did you whip your egg whites? The receipe says until fluffy, I'm assuming that is soft peak stage. Also, did you use 8 or 9 inch pans---- wish me luck! Thanks again. Thank you so much for responding. O.k. I’m not giving up– tomorrow I’m going to try for a third time on the burnt sugar cake. Third times the charm, right? Approximately how long did you whip your egg whites? The receipe says until fluffy, I’m assuming that is soft peak stage. Also, did you use 8 or 9 inch pans—- wish me luck! Thanks again.

]]> By: Donna http://suzannemcminn.com/blog/2009/09/16/how-to-can-pressure-method/#comment-47751 Donna Thu, 17 Sep 2009 01:40:02 +0000 http://suzannemcminn.com/?p=14153#comment-47751 My step grandmother always cooked her wonderful green beans and I think her roast in a pressure cooker. My step grandmother always cooked her wonderful green beans and I think her roast in a pressure cooker.

]]> By: Lois Klein http://suzannemcminn.com/blog/2009/09/16/how-to-can-pressure-method/#comment-47749 Lois Klein Thu, 17 Sep 2009 01:14:57 +0000 http://suzannemcminn.com/?p=14153#comment-47749 I'm just getting back into canning, after doing it for years. My return to water bath tomatoes/zucchini is tomorrow. While I have a kitchen glass top cookstove, I'm using a cooktop in the basement. I use wooden chopsticks to poke/release air bubbles. I just froze my first corn, according to your previous post, but wish I had my big pressure canner back. I'm looking forward to making apple butter in my crockpots. More women are returning to preserving foods and sewing. Your site is really lovely and informative. I’m just getting back into canning, after doing it for years. My return to water bath tomatoes/zucchini is tomorrow. While I have a kitchen glass top cookstove, I’m using a cooktop in the basement. I use wooden chopsticks to poke/release air bubbles. I just froze my first corn, according to your previous post, but wish I had my big pressure canner back. I’m looking forward to making apple butter in my crockpots. More women are returning to preserving foods and sewing. Your site is really lovely and informative.

]]> By: Suzanne http://suzannemcminn.com/blog/2009/09/16/how-to-can-pressure-method/#comment-47748 Suzanne Wed, 16 Sep 2009 23:41:26 +0000 http://suzannemcminn.com/?p=14153#comment-47748 Oh, Debbie, I'm so sorry to hear that. I really have no idea, unfortunately. I've never had any trouble with that cake! I haven't used the syrup really hot, though I'm not sure if that would do it or not. Possibly if it was very hot, it could mess up the baking powder. Maybe. (I'd have to experiment with that to know for sure.) I always make my cake recipes to make tall layers so I hate to hear that! Oh, Debbie, I’m so sorry to hear that. I really have no idea, unfortunately. I’ve never had any trouble with that cake! I haven’t used the syrup really hot, though I’m not sure if that would do it or not. Possibly if it was very hot, it could mess up the baking powder. Maybe. (I’d have to experiment with that to know for sure.) I always make my cake recipes to make tall layers so I hate to hear that!

]]> By: Debbie http://suzannemcminn.com/blog/2009/09/16/how-to-can-pressure-method/#comment-47747 Debbie Wed, 16 Sep 2009 23:33:18 +0000 http://suzannemcminn.com/?p=14153#comment-47747 Thank you so much for explaining pressure canning. I've been wanting to try it but it seemed so mysterious!! Love, love, love your blog!! Today is my son's birthday and he requested a carmel cake, well I thought of your burnt sugar cake because it looked so good. So I proceeded to make it and for some reason the cake layers were very flat, I mean really flat. Hmmm, I double checked my ingredients and AHA!! my baking powder was expired. So off to town I go again and buy some "fresh" baking powder. So I started to make it a second time. Thought about putting it in 8 inch cake pans but I thought it might spill over. Anyway, it was time for the cake to come out and it was JUST as flat as my first attempt. :( What in the world could have gone wrong? I have never had any luck with whipping egg whites and today is real humid (I live in N.C. in an old farmhouse that doesn't have central air (sound familiar?) Do you think that could be it? Maybe my egg whites didn't have enough volume? Has this ever happened to you? I did use fresh all purpose flour and just bought the eggs and used 9 inch pans. The only other thing I can think of is maybe the sugar syrup was too hot when I added it to the flour/sugar mixture. Anyway, I hope you can help me. Love your recipes and your farm. Debbie Thank you so much for explaining pressure canning. I’ve been wanting to try it but it seemed so mysterious!!

Love, love, love your blog!! Today is my son’s birthday and he requested a carmel cake, well I thought of your burnt sugar cake because it looked so good. So I proceeded to make it and for some reason the cake layers were very flat, I mean really flat. Hmmm, I double checked my ingredients and AHA!! my baking powder was expired. So off to town I go again and buy some “fresh” baking powder. So I started to make it a second time. Thought about putting it in 8 inch cake pans but I thought it might spill over. Anyway, it was time for the cake to come out and it was JUST as flat as my first attempt. :( What in the world could have gone wrong? I have never had any luck with whipping egg whites and today is real humid (I live in N.C. in an old farmhouse that doesn’t have central air (sound familiar?) Do you think that could be it? Maybe my egg whites didn’t have enough volume?

Has this ever happened to you? I did use fresh all purpose flour and just bought the eggs and used 9 inch pans. The only other thing I can think of is maybe the sugar syrup was too hot when I added it to the flour/sugar mixture. Anyway, I hope you can help me. Love your recipes and your farm.

Debbie

]]> By: milkmaid http://suzannemcminn.com/blog/2009/09/16/how-to-can-pressure-method/#comment-47743 milkmaid Wed, 16 Sep 2009 20:29:24 +0000 http://suzannemcminn.com/?p=14153#comment-47743 My pressure canner is my best friend this time of the year. I just finished 170 quarts of tomato yummyness...I LOVE my canner. My pressure canner is my best friend this time of the year. I just finished 170 quarts of tomato yummyness…I LOVE my canner.

]]> By: Brenda http://suzannemcminn.com/blog/2009/09/16/how-to-can-pressure-method/#comment-47739 Brenda Wed, 16 Sep 2009 17:24:31 +0000 http://suzannemcminn.com/?p=14153#comment-47739 Yesterday I WBC applie pie filling. Today I'm Pressure canning vegeatable soup, tommorrow it's chicken. I could do this almost everyday if I could find good prices on produce and meat. My dad sent me his pressure canner since he said he didn't want to can anymore. Can't beat free. Yesterday I WBC applie pie filling. Today I’m Pressure canning vegeatable soup, tommorrow it’s chicken. I could do this almost everyday if I could find good prices on produce and meat. My dad sent me his pressure canner since he said he didn’t want to can anymore. Can’t beat free.

]]> By: Catalina http://suzannemcminn.com/blog/2009/09/16/how-to-can-pressure-method/#comment-47738 Catalina Wed, 16 Sep 2009 16:23:30 +0000 http://suzannemcminn.com/?p=14153#comment-47738 Great post! I love my magnetic wand. It makes canning so much faster and easier. Great post!
I love my magnetic wand. It makes canning so much faster and easier.

]]> By: Kat http://suzannemcminn.com/blog/2009/09/16/how-to-can-pressure-method/#comment-47737 Kat Wed, 16 Sep 2009 15:39:56 +0000 http://suzannemcminn.com/?p=14153#comment-47737 I scored a well-loved pressure canner this year at an estate sale earlier this summer. It's the type with a dial gauge. Our local extension agency tests the accuracy of canners for free, and boy was I glad I took advantage of the opportunity. The gauge was up to 4 pounds off at the top of the scale, and 2 pounds off at the bottom. Nothing I canned would have been safe to eat. I picked up a new gauge at the hardware store for about 12 dollars... I scored a well-loved pressure canner this year at an estate sale earlier this summer. It’s the type with a dial gauge. Our local extension agency tests the accuracy of canners for free, and boy was I glad I took advantage of the opportunity. The gauge was up to 4 pounds off at the top of the scale, and 2 pounds off at the bottom. Nothing I canned would have been safe to eat.
I picked up a new gauge at the hardware store for about 12 dollars…

]]> By: Suzette http://suzannemcminn.com/blog/2009/09/16/how-to-can-pressure-method/#comment-47722 Suzette Wed, 16 Sep 2009 12:27:21 +0000 http://suzannemcminn.com/?p=14153#comment-47722 I got a pressure canner for the first time last summer. About all I've done in it is chicken. But, I'm here to tell you...it makes the most amazing canned chicken. The chicken salad made with home-canned chicken is to die for. It was scary the first time I opened a jar, but now I wouldn't be without it in my pantry. Thanks for sharing. I hope your post encourages others to dive in. I got a pressure canner for the first time last summer. About all I’ve done in it is chicken. But, I’m here to tell you…it makes the most amazing canned chicken. The chicken salad made with home-canned chicken is to die for. It was scary the first time I opened a jar, but now I wouldn’t be without it in my pantry. Thanks for sharing. I hope your post encourages others to dive in.

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