Wednesday, October 23, 2013

Soup's On

It's soup season, and I spent Monday fortifying my stock supply.

I used my pressure canner (what I call the time machine since it looks a little like it came from the '60s TV show Lost in Space) to make it shelf stable.  For you pressure canner users, I used 10lbs of pressure for 20 minutes.  Works like a charm.  I'm over freezing stock in glass jars.  Lately, even when filled with an inch or so of headroom, I get cracks.  A little frozen flat in ziploc bags isn't bad, but I have more shelf space than freezer space.

Danger!  Danger, Will Robinson!
Respect the pressure canner, and it will be your best friend.

3 comments:

  1. Is it scary to use? We've been contemplating getting one.

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    1. Well, the warnings make it seem scary, but if you follow the instructions, it's all good. I would recommend you buy the All American one. It's a little more pricey than the Presto or other ones, but it's made in Wisconsin and has no rubber gaskets, which makes it more durable as well as consistent.

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  2. Thanks Claudia! We'll look into it.

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