TWL: Re: Pressure cooker
Thanks for the note, Sandy. We have canned fish, shrimp, turkey, and
chicken in almost exactly the same way. We serve it much as you do, or else
turn it into our favorite sandwich stuffer, which would be similar to tuna
salad. I'd never can most varieties of tuna fish. They get eaten before
they can be put up, or they get sold or traded. The only exception is the
Bonita, which is a type of tuna that a lot of folks count as a trash fish.
They are very common and easy to catch off of the Florida coast, though.
The only way I like them is canned. It is a dark meat fish. A slight
variation of what you do is to pre-cook and to pack hot. I cut the canning
time in half when I do it that way.
I do not cover the jars. I only put about an inch and a half of water in
the bottom. By the time you count the rack, that only leaves less than an
inch to contact the jars. Then, I let the water boil and purge the air out
of the pot before I lock down the pressure regulator. That enables a phase
change heat transfer to the glass, which is extremely effective --
especially when using very large pressure cookers. One of my pressure cooker
books years ago recommended that, and I've been doing it that way ever
since. The only exception is for the very small pressure cookers, in which
I almost but not quite cover the jars. I like the extra water in those for
the extra heat capacity. It seems to make the process work better for the
smaller pressure cookers. I never completely cover the jars, though. I
understand that lots of folks do it exactly as you do and it works well. I
only mentioned the difference to show that the process is extremely flexible
so that different people are free to do it differently.
BTW: Where do you buy your salt with no iodine?
Paul Kruse
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
::
Paul and Cindy Kruse :: KJV Joh 14:27 Peace I leave with you,
165 South Kenneth Court :: my peace I give unto you:
Merritt Island, FL 32952 :: not as the world giveth, give I unto you.
E-mail: plkruse@iu.net :: Let not your heart be troubled,
407-453-6206 :: neither let it be afraid.
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We've considered buying a pressure cooker and have been following this
thread with much interest. Could you furnish some "buying guide"
information related to what is currently available? Our initial interest
was for just food preparation, but, now has expanded to canning (after
reading recent postings on the list).
The Salty Dog has a three burner propane stove.
Laurelyn & Mick
The Salty Dog - Krogen Manatee
Port of San Francisco
On Fri, 17 Dec 1999, Mick Coleman wrote:
We've considered buying a pressure cooker and have been following this
thread with much interest. Could you furnish some "buying guide"
information related to what is currently available? Our initial interest
was for just food preparation, but, now has expanded to canning (after
reading recent postings on the list).
If you own a pressure cooker very long, you are going to have to buy
replacement gaskets for it. The department and kitchn stores in Seattle
sell imported pressure cookers but not the gaskets for them. My advice is
to find a small appliance repair shop near you and ask them about
availability of replacement gaskets. Then pick a brand they support. I
did that and ended up buying a new Presto pressure cooker for our boat to
replace an old one for which parts are no longer available.
Chuck Taylor
SEASCAPE GB 32-2
mick@ricochet.net writes:
We've considered buying a pressure cooker and have been following
this
thread with much interest. Could you furnish some "buying guide"
information related to what is currently available? Our initial
interest
was for just food preparation, but, now has expanded to canning
(after
reading recent postings on the list).
Besides for canning and cooking, pressure cookers can also be used
for baking bread. However, only if the walls go straight up. Some
cookers' walls curve inwards near the top to provide the seal with
the lid. These are suitable for anything but breadmaking (you can't
get the finished loaf out of the pot because of the inward curving
wall). So buy a pressure cooker with straight walls only - someday
you'll want to make homemade bread.
George
Got our 2 at garage sales for almost nothing. Goodwill usually has a bunch,
too. They're both aluminum units people dumped after the Alzheimer's scare.
(BTW, current medical thinking is that Alzheimer patients have difficulty
flushing aluminum from their systems, not that aluminum causes Alzheimer's.
After all, aluminum is one of the most ubiquitous elements around--celery
and the leafy veggies, particularly. There is more aluminum in a Caesar
Salad, single beer or diet coke than you'd get from a lifetime of cooking
with an aluminum pot).
If you need replacement parts and gaskets for a Presto unit (Aluminum or
Stainless Steel), we've ordered them here
http://www.goodmans.net/presto.htm
Now, if I could just remember what I was doing....your name again is?
Rick the Mouseherder - nh2f
Westsail 32 Xapic
Annapolis, MD
A small boat and a suitcase full of money
beats a 40 footer tied to the Bank.
Creative graphic solutions in vinyl for your boat lettering & designs
http://www.mouseherder.com
Visit our Westsail 32 Xapic
http://www.abs.net/~nh2f
The Westsail Owners Assn. Homepage
http://www.erols.com/woax
=-----Original Message-----
=From: owner-trawler-world-list@samurai.com
=[mailto:owner-trawler-world-list@samurai.com]On Behalf Of Mick Coleman
=Sent: Friday, December 17, 1999 12:54
=To: trawler-world-list@samurai.com
=Subject: TWL: Pressure Cooker (What Kind)
=
=We've considered buying a pressure cooker and have been following this
=thread with much interest. Could you furnish some "buying guide"
=information related to what is currently available? Our initial interest
=was for just food preparation, but, now has expanded to canning (after
=reading recent postings on the list).
=The Salty Dog has a three burner propane stove.
=Laurelyn & Mick
=The Salty Dog - Krogen Manatee
=Port of San Francisco
=