New pressure canner

[BOSMECH]

I am new to the forum and just ordered a new All American 921 pressure and can't wait to use it.
My daughter and I have been just doing water bath canning and are now going to step it up to the next level.
I am looking forward to using it and also sharing my reciepes and photos etc. etc.

[Molly53]

Congratulations! It will be a valuable life skill to teach your daughter.

Welcome to the forum. It's very nice to meet a new friend.

[BOSMECH]

Thank you Molly
Yes it is very important to pass this skill on since it is become less and less passed on.
We are a big seafood lovers from growing up in the great Pacific NorthWest (Seattle) but now I live in Massachusettes and work in Boston but want to get back to Seattle eventually.
So I want to can some seafood of course and I wounder if you can squid since you catch it here easly.

[Zeldaz]

There are no recommendations for canning squid in the National Center for Home Food Preservation USDA database, but squid does freeze very well.

[BOSMECH]

Thank you.
Maybe I should mail the Nation Center for Home Foo Preservation and they can maybe develope the way.

[Zeldaz]

You might want to bookmark their website. http://nchfp.uga.edu/

[Molly53]

This is what Dr. Elizabeth Andress of the University of Georgia has to say about canning squid: "Our Center's research and expertise is in the area of preserving food at home. If it is home food (non-commercial) preservation recommendations that you are looking for, the only recommendations that we have for home canning seafood products are here: http://www.uga.edu/nchfp/how/can5_meat.html

We (USDA/Cooperative Extension partners) do not have a home canning process for squid, octopus or calamari. A canning process, with it's accompanying heat effects, is very likely to affect the texture of these foods. However, we do not have any experience with preservation of squid/octopus/calamari at home. Additionally, each canning process has to be researched, and cannot be extrapolated from one product to another. Read why in this backgrounder:
ttp://www.uga.edu/nchfp/publications/nchfp/factsheets/heatprocessingbackgrounder.html

Freezing squid may be a good method of preserving it, if freezing is an option for you. Here is some information on methods used to preserve squid, from FAO:
http://www.fao.org/wairdocs/tan/x5948e/x5948e01.htm
www.codexalimentarius.net/download/standards/116/CXS_191e.pdf

If it is commercial food preservation expertise that you are looking for, the Institute of Food Technologists (http://www.ift.org) is a good resource. They have a database of experts in various areas of food manufacturing and process development."

[BOSMECH]

Thanks so much for the fast replies.
I guess freezing is what I will do.But as for Salmon thats a whole different story as we like both smoked and just plain and I will be doing a lot of it.

[BOSMECH]

Well got the 921 off Amazon used but new for $188 and well it came and the pressure gauge was broken so I sent it back the next morning and I am going to get a new one for $199.

[Krislady]

That's the same model I have - I LOVE it!

[BOSMECH]

Well I got my new 921 yesterday and the first thing I think I will try is making some Pork and Bean or Baked Beans.
Anyone have any good reciepes for them ?
Thanks

[chicken_feets]

I, too, have an All American 921 pressure canner never out of the box, purchased in 2005. Back then I had a garden and the dream was to can all those beautiful tomatoes and never again taste a tinny tomato in my life. Then came Katrina. I still have the canner, but not the garden. I'm hoping this year I can get some good tomato karma.

P.S. I'm still afraid to use the pressure canner. If I blow the roof off, will insurance cover that?

[Molly53]

chicken_feets wrote:
I, too, have an All American 921 pressure canner never out of the box, purchased in 2005. Back then I had a garden and the dream was to can all those beautiful tomatoes and never again taste a tinny tomato in my life. Then came Katrina. I still have the canner, but not the garden. I'm hoping this year I can get some good tomato karma.

P.S. I'm still afraid to use the pressure canner. If I blow the roof off, will insurance cover that?

Modern pressure canners have safety features that will help prevent explosions, CF. I'd be very surprised if such a quality canner such as you have exploded.

See if you don't find this information helpful: USING PRESSURE CANNERS (link).

Welcome to the forum. It's very nice to meet a new friend!

[chicken_feets]

Thank you very much, Molly, for the comfort and encouragement. I just remember my grandma telling me to not get close to the stove when the pressure cooker was blowing steam. She always had a pantry of canned tomatoes and other fresh garden goodies that I long to replicate. I want my food to be fresh and wholesome without chemical additives. It's the best I can do for myself in my old age, lol. I'll go read your link now. Thanks again!

[BOSMECH]

Well I hope you get your garden back and then can some tomatos in jars then those tinny ones you can buy.
Don't be affraid of you 921 it is real easy to use just make sure you lubricate the lid and pot so it seals right.