Food Weirdest Prep Question Ever

[psychgirl]

So, I was literally raised with canning but for some reason I just never “latched on to” learning and following moms canning.
Yeah.
I regret that, but she taught me everything else including pie crust, baking etc.
So at my work in the veterinary clinic we have the old fashioned style autoclave.
Summerthyme and cyclonemom know what I’m talking about lol!


Could I, essentially, use that to do a quick canning of anything, if I had to or wanted to, in that autoclave? I know how to use it backwards and forwards and am ten minutes away from work.

Or is that a totally different ballgame?

 

[packyderms_wife]

There’s a thread here on the topic, same title even.

 

[summerthyme]

IF it can maintain 10 pounds pressure for as long as you need (generally between 20 minutes - pints of green beans- to 90 minutes- quarts of meat) it should work for canning..

If it has temperature settings, you need 255 degrees...

Summerthyme

 

[Tom McDowell]

I use mine to pressure cook 34 pints at a time. It's a Vietnam era (MASH Unit), with two pop off valves and a pressure gauge. Same as All American.

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[moldy]

Pound of pressure needed depends on your altitude though.

 

[psychgirl]

Thank you!
(I didn’t realize there was a similar thread already, but I’ll look)

 

[summerthyme]

Pound of pressure needed depends on your altitude though.

True... if you are above 1000 feet elevation, you need between 11# and 15# pressure...

And the other thread was just asking people what their weirdest preps are...

Summerthyme