Cooking With a Pressure Canner





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Published on Jul 29, 2012

In any disaster situation, energy is a premium. If you are cooking over a fire -- every second of heat is paid for several times over with work finding, carrying, chopping, and stacking firewood. If you are using a petroleum based fuel you have to rely on your supply -- which is something you may not be able to replace easily. Therefore, anything you can do to cook your food faster is something to consider. Besides energy costs -- time saved cooking is time gained to take care of other things (which is useful outside of a disaster).

Today's article talks about one such time saving method of cooking. For simplicity sake we are going to use potatoes as our video example -- but as you can see from the chart below -- this method of cooking works with all manner of foods.
Cooking Times Chart

Obviously many factors will influence you cooking times. Use this information as a guideline, but the actual cooking times may vary depending on your pressure cooker, heat source and the quality and/or quantity of the food.

All times are for 15psi pressure using a cooking rack.

For most vegetables, the cold water release method is recommended for tender-crisp results, and the quick release will produced a more 'cooked' result. Dense vegetables like whole potatoes and yams, or winter squash can benefit from the natural release. For instructions on the release method please look at the instructions at the end of the chart. (on site)

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