Low Acid Preserving: A heaven sent time saver
Do you make jams and jellies? Have you put up fruit in jars? Have you shelf-preserved pickles? With a little work,
Consider taking the next step and prepare main-course food in jars: learn about pressure canning for low-acid vegetables, meats and beans.
The only way to do this is in a pressure canner. There are simple, not-hard steps to follow. If the instructions at the National Center for Home Food Preservation (NCHFP)are followed you will obtain a safe, delicious, and wholesome product. Take a look at information available at NCHFP on Canning Vegetables and Vegetable Products and Preparing and Canning Poultry, Red Meats and Seafoods to see if you might want to try this.
Next, get a PRESSURE CANNER. Pressure cookers ARE NOT pressure canners. Please see here to find out what you need in a pressure canner: Preserving Food: Using Pressure Canners. Pressure canners MUST have a way to adjust for your altitude. If your pot does not have a way to do this you CANNOT use it safely preserve low acid food.
Pressure canners are perfectly safe if used with tested recipes, like at the NCHFP (directions found here and here). You have the responsibility to educate yourself! If you do so, you can low acid preserve.
Just remember one thing: a pressure COOKER is NOT a pressure CANNER. A pressure cooker is to be used to cook food, period. Pressure canners can be used to just cook food, but can ALSO preserve food. Don't be mislead by those who tell you that you can pressure can low-acid items in their pressure cooker. Make sure you read this page on using pressure canners and educate yourself!
It is really nice having room-temp shelf-stable food I can use to whip up a meal.