post #1 of 1
8/26/11 at 2:45pm
Thread Starter 

I'm thinking of buying a pressure canner to jar up some things this year.  The one I'm looking at also functions as a pressure cooker.

 

I've searched old threads here but wanted to ask again if:

 

1) Pressure canning is 'OK' for TF foods.  I'm thinking of things like spaghetti sauce and soups and stews and broth.  I use frozen broth sometimes (not enough), and I must say that saving a step with defrosting it would make me use it a whole bunch more! Also wondering if you can pressure can things that are already lacto-fermented to give them a really long shelf-life.  What are your thoughts about pressure canning?

 

2) What about pressure cooking bone broth?  I don't mind having a pot on the stove for 24 hours, but there's something appealing about the idea of sending DH off to climb a mountain with the boys for a day and just getting it all cooked and canned while they are out of the house, you know?  What are your thoughts about pressure cooking, especially bone broth?

 

Oh, and just for fun 3)!  I've been really hesitant to get into soaking grains.  Not sure why beyond the fact that it's ONE MORE THING to do.  I'm sort of thinking that if I could soak up a whole bunch and somehow process those into a place where they could also be pressure canned, I'd probably actually get around to doing it.  Think it's possible?

 

 

 

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