Just wondering how many feet of row it takes to get a good amount to process. I plan on canning peas for the first time this year and was wondering how much to plant for a family of four. Do you have any suggestions? Im growing tall telephone peas that grow about 7feet tall.
That looked to be a pressure cooker not a canner. Can you effectively use a pressure cooker for canning? I heard that the pressure canner reaches higher temps than that of a pressure cooker.
Could you clarify step 8 a little further? Are you adjusting constantly to get the desired temp? Are you turning the heat down dramatically at this point looking for the sweet spot? or are you generally keeping the heat right on it? Is this a "simmer" technique?
@dukeu2gmail1 Thanks! I think that one was a 6 quart. I only use it for smaller batches. Most of the time, I use my other larger one it's a 20 quart pot.
You need to use the stove to bring the water inside the canner to a boil. Low acid veggies and meat are canned under pressure to get a higher temperature then the normal boiling point of water. This kills any nasty bacteria that could be in your food. If you have any more questions we are happy to help if we can.
Just wondering how many feet of row it takes to get a good amount to process. I plan on canning peas for the first time this year and was wondering how much to plant for a family of four. Do you have any suggestions? Im growing tall telephone peas that grow about 7feet tall.
stevenrisley06 3 weeks ago
Hi,How long did you process them for and what weight did you use?
Loving all your videos :)
sumdayiwillc 3 months ago
oops found part 2..never mind lol
sumdayiwillc 3 months ago
That looked to be a pressure cooker not a canner. Can you effectively use a pressure cooker for canning? I heard that the pressure canner reaches higher temps than that of a pressure cooker.
KCash69 6 months ago
Just found your channel and I'm learning a great deal from your videos and way of living. Excellent content.
nobska913 6 months ago
Could you clarify step 8 a little further? Are you adjusting constantly to get the desired temp? Are you turning the heat down dramatically at this point looking for the sweet spot? or are you generally keeping the heat right on it? Is this a "simmer" technique?
kaos0077 1 year ago
what size canner is the one you were using? great video!
dukeu2gmail1 1 year ago
@dukeu2gmail1 Thanks! I think that one was a 6 quart. I only use it for smaller batches. Most of the time, I use my other larger one it's a 20 quart pot.
HomesteadAcres 1 year ago
Awesome!..thanks
Monicasdestiny 2 years ago
Very Unique
Two thumbs up.....
Five Stars Again!
ABETRMAN 2 years ago
excellent video, i was wondering if you canned tomatoes as well?
charitonfarmer 2 years ago
is the way for all vegtables???Would you do meat differently ???Peace
twhittamore 2 years ago
How do you guys store these after you can them? Do you just sit them on a shelf or do they find a spot in your refrigerator?
Excellent video, by the way. 5/5
MtnManSam 2 years ago
We store them on shelves in our pantry. Once canned they don't need to be kept in the fridge unless they didn't seal.
HomesteadAcres 2 years ago
Ive never canned anything before and im wondering what the purpose of using the stove? what does that do for the canning process. Thanks.
odeswx 2 years ago
You need to use the stove to bring the water inside the canner to a boil. Low acid veggies and meat are canned under pressure to get a higher temperature then the normal boiling point of water. This kills any nasty bacteria that could be in your food. If you have any more questions we are happy to help if we can.
HomesteadAcres 2 years ago
Thank you for the quick reply! God bless
odeswx 2 years ago