[YorkshireLass]

HFW also has a rillons recipe...coincidence? 

As for canning etc, I just got this book, the brining and lactofermentation look surprisingly easy But not for meat...

[Simon O]

'All American' 21.5 quart pressure canner available on overstock.com £160.90.
Pressure canning allows a higher temp to be reached than boiling does, needed to kill botulinum spores.

[princesspiggy]

 Is that really FFW or should it be HFW .

If it should be FFW please tell me more ..   who is it ??
[/quote]

sorry i meant HFW, i have fat fingers ...lol...too much rillons! we had them last night and roasted veg in with them..so delicious ...but ridiculously fattening. i did extra batch to jar but kids scoffed them too. i did keep the jars of herby lard. i wonder how long i can store that?

[Plantoid]

'All American' 21.5 quart pressure canner available on overstock.com £160.90.
Pressure canning allows a higher temp to be reached than boiling does, needed to kill botulinum spores.

 That's the type pressure cooker I'd like .... no neoprene seals or gaskets to go wrong  . P&P is £ 's high though.

 I've just found that there is a book " Canning & Preserving For Dummies " available ..it seems cheaper than the Ball Blue canning books


 I've also have a look on the German , French , Swedish and Dutch ebays , I found some interesting old antiques but nothing worthwhile that could be used .
 
I've also tried to contact a Canadian guy I know that lives up by Pegs Bay Nova Scotia  where canning is the norm for all sorts of food for more info but he seems to have disapeared fromm the site I play on.

[yankieGirl]

'All American' 21.5 quart pressure canner

Word is, they're the best.  I have a Presto 16 quart pressure canner.  In hindsight I think I should have gone the extra and bought an ALL American.

[Plantoid]

'All American' 21.5 quart pressure canner

Word is, they're the best.  I have a Presto 16 quart pressure canner.  In hindsight I think I should have gone the extra and bought an ALL American.

 Hi yankee girl,
 what sort of things do you sterilize/can /bottle up

Can you give any info in chart form as to product type, weight  and time in the canner etc.?

[yankieGirl]

venison.....10 pounds pressure for 75 minutes.  Pint jars

[Plantoid]

Thanks yankeegirl ,
Have you done any veg such as peas , carrots , potatoes , beans or beetroots etc.?

 Have you canned fish , chicken , beef or pork ?

[Plantoid]

Yankie girl,

I've managed to answer my own question
 I put   " presto pressure canner &  cooker  manual " into the google search engine and then found a 21 quart canner manual

In is everything I wanted with the exception of how to can potted /paste things such as meat paste or fish paste , salmon paste , liver paste  & bacon paste etc.

if you have any info on these I'd be most pleased if you share it with me.

[yankieGirl]

Plantoid,

I am new to pressure canning.  Just puchased the canner this past summer and only tried venison.

 I have done cold packing of beets, pickles.  Have canned (hot water bath) tomatoes, salsa.

Glad you found your info.  Good luck!  I'd love to hear your results.

[Plantoid]

I've also found the manual for the  " All American Canner "  at   foodforthought.net/assets/files/pressure-canners/pressure-canner-manual.pdf

 There are even more recipes in it and it covers several aspects in great detail such as food safety  & what can and cannot be done in cans or jars. ( not all steel can stuff can be bottled in glass jars )

 Best of all ...... It is for making up sensible sized batches ..... ie 16 servings at a time  so you should be able to run to canning several cans/bottles at a time..