Pressure canning jam?

fearlessemJuly 27, 2007

Hi all --

Ok, I have to admit that I just hate BWB canning -- that huge vat of boiling water, taking forever to come to a boil, splashing over the stove, blech! I would love to be able to use my pressure canner for canning jam, and am wondering if anyone here has tried that / what happened?

Many thanks in advance!

Emily

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ksrogers(EasternMass Z6)

Yes, it can be used.

    Bookmark   July 28, 2007 at 10:43AM
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malonanddonna(z7 NC)

As can the Back to Basics steam canner.

    Bookmark   July 28, 2007 at 1:52PM
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fearlessem

I'm assuming I can just use 5 lbs of pressure and do it for the same length of time as called for with BWB? Should I expect a different consistency or change in taste over BWB?

Emily

    Bookmark   July 28, 2007 at 5:16PM
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readinglady(z8 OR)

There's not much information out there for pressure-canning jams (probably for good reason). The best I can come up with is the same as for fruit purées, which is 8 minutes at 5 psi. If you want to give it a shot, that should do it.

Let me know how it turns out. There have been a couple of posts on rec.food.preserving where people have pressure-canned jams. The results have been iffy.

Excess heat will break the jell and the whole thing about pressure canners is more heat than what you achieve BWB. Low-pectin jams and jellies are so delicate the recommendation is to sterilize jars and process only 5 minutes. Even the extra 5 beyond that in a BWB can be enough to break the set.

How big are the batches you're making? Aside from the recommendations here, I never use a full-size BWB canner for preserves because the batches are small. I use a stockpot less than half the size with a cake rack on the bottom or steamer basket, reducing the weight and the amount of water I'm dealing with.

Carol

    Bookmark   July 28, 2007 at 5:51PM
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readinglady(z8 OR)

Actually, now that I think of it, there's no reason why you couldn't try 5 minutes at 5 pounds pressure. That time's good enough for a BWB, so it's sure to be fine for a PC.

Carol

    Bookmark   July 28, 2007 at 6:25PM
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bluejean(z6 OH)

Does this theory apply to other things as well?

For example, I would like to pressure can the Bruschetta and Roasted Vegetable Pasta Sauce Recipes from the Small Batch Preserving Book. It seems the recipes from this book are all BWB processed, I am much like the original poster- I would rather not mess with all the water- it's just too heavy once loaded up. The bruschetta is supposed to cook for 40 min for pints in a BWB- couldn't I can at 5 lbs pressure for the same time? The Raosted Vegetable Sauce is 35 minutes in BWB- couldn't I can it in the pressure canner for the same time?

Thanks,
bluejean in ohio

    Bookmark   August 21, 2007 at 10:25AM
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readinglady(z8 OR)

I don't see why not. The total time, of course, would be longer because of the venting time and cool-down. You're going to achieve a higher internal temp with a pressure cooker, so I can't see any way it would be anything but "more safe" if that's possible. (Someone please correct me if I'm missing something obvious here.)

Cutting the time based on some sort of guesswork would be risky but not processing for the same time as the original BWB recipe.

Carol

    Bookmark   August 21, 2007 at 5:41PM
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oldroser(z5)

Too heavy? I put the canner on the stove, half fill with a sauce pan that holds a quart since I can't lift more than a couple of pounds (torn rotator cuffs in both shoulders). Then put in the jars and add water until it is an inch over the lids. Process, remove the jars with a tongs. And, after the water cools, bail it out with the same one quart sauce pan I used to fill it.
Since I mostly can half pints or pints, the canner is never close to full.

    Bookmark   August 21, 2007 at 9:02PM
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ksrogers(EasternMass Z6)

For me, the easiest to use is my steam canner. Its used primarily for only high acid foods like pickles and jams. Without it, I would not be canning as much as I do. using a quart or a bit more water and a small dash of vinegar as the steaming liquid, it can reach boiling very fast and the jars still get their dose of heat. For pickles, it helps to not over cook them in a canner, which is one reason my pickles are never mushy, unless they sit around more than about 2 years. Something odd has happened though. I used to be able to put 7 quart Ball jars in the canner and the domed lid would fit on nicely. Now that I use mostly the Golden Harvest jars, I can't fit 7 quarts in anymore as its just too tight when the domed lid goes on. Its gotta have something to do with the Golden Harvest jars being ever so slightly larger.

    Bookmark   August 22, 2007 at 8:31AM
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bluejean(z6 OH)

It is easier for me to use the pressure canner. It fits on our stove better, The biggest burner is on the side practically butted up against the fridge. The BWB canner is a much larger pot. It doesn't sit well on it. And when I am done with a batch, I have to move the canner in order to cook the next batch. It is just too heavy for me to keep moving- I like working with the pressure canner- Even if it wasn't heavy I would still prefer the pressure canner.

Thanks for the info Carol. I figured it would work, but I just wanted to ask someone with more experience than I. I had posed a similar question and was told the bruschetta receipe didn't look like it had enough acid to can in a pressure canner. That didn't make the most sense to me- so I just wanted to double check- maybe I was missing something.

Thanks,
bluejean in ohio

    Bookmark   August 22, 2007 at 10:04AM
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readinglady(z8 OR)

Well that sounds silly. It would make sense to say a recipe doesn't have enough acid for a BWB but a pressure canner is exactly what low-acid product calls for.

Which bruschetta recipe?

Carol

    Bookmark   August 22, 2007 at 1:19PM
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bluejean(z6 OH)

It's the recipe from the Small Batch book.

Salsa Bruschetta-Style
3 cups chopped peeled Italian plum tomatoes
2 large cloves garlic, minced
2 shallots, minced
1 cup chopped fresh basil
1 tbsp. red wine vinegar
1 tsp. lemon juice
1/2 tsp. pickling salt
1/4 tsp. coarsely ground black pepper
2 green onions, minced
3 tbsp. tomato paste
1. Combine tomatoes, garlic, shallots, basil, vinegar, lemon juice, saltand pepper in a medium non-reactive saucepan. Bring to a boil over high heat, reduce heat and boil gently for 5 minutes, stirring frequently. Stir in green onion, tomato paste and return to a boil.
2. Remove hot jars from canner and ladle salsa into jars to within 1/2" of rim. Process 35 minutes for half-pint and 40 minutes for pint jars.
Makes 3 cups.

I looked at the other thread, I guess I was mistaken in saying that I was told it couldn't be pressure canned, the question was over the length of time. I had hoped to pressure can the above bruschetta recipe at the same time as Annie's salsa- I was hoping that considering the amt of low acids in the salsa in comparison with the bruschetta, that it would be safe to can for 30 minutes at 10 lbs pressure as I can annie's salsa. I could never get a definate yes- so I canned them seperate- hauling out the water bath- yuck!

This is my first season pressure canning- my mom gave me one as a birthday gift. I am just trying to make sure I am canning everything very safely. I am also teaching my sister-in-law to can too. I want to make sure I am teaching her correctly.

Carol-thanks for your input, I really appreciate the knowledge you bring to this board. When I find a post from you, I know that I will find all of the information you supply to be reliable, helpful, and relevant.

Thanks,
bluejean in ohio

    Bookmark   August 22, 2007 at 1:35PM
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dgkritch(Z8 OR)

You can also just use your pressure canner pot to BWB in.
If it's the pot size that you like.........

I understand how a certain one works better.
I have a lip on the back of my stove where all the controls are. My shorter canner won't fit there because the lid area aligns with the lip of the stove. The taller one works OK since the pot part is narrower than the edge of the lid.
Deanna

    Bookmark   August 22, 2007 at 1:44PM
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readinglady(z8 OR)

You're very welcome. There are lots of people on this board with all kinds of valuable knowledge. I have been known to err and I really appreciate people like Linda Lou keeping an eye out also.

If you prefer the pressure canner, I'd just pressure can at the same time Topp and Howard provide for the BWB using 5 psi. I doubt you'll notice any difference in texture. It's amazing how things hold up in the PC.

I personally wouldn't reduce the time to that for Annie's salsa just because we can't "know" whether that's sufficient or not. We tend to forget the basil is a low-acid product and there's very little added acid in this recipe. I'm in the "better-safe-than-sorry" school.

Carol

    Bookmark   August 22, 2007 at 3:58PM
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joanmary_z10(z10 Fort Lauderdale, Florida)

I always use my pressure cooker for jam making. It takes 10 minutes to soften 1 grapefruit, 2 oranges and 1 lemon to make THREE FRUIT MARMALADE. (To cut down time for the sugar to melt, always warm the sugar up before you add it to the fruit. I put my sugar in a large Corning pan, oven 250F and just leave it there till I'm ready to add it to the softened jam).

I use an old Prestige Pressure cooker phamphlet which gives specific instructions for different types of jams. I've tried to find a link to the Prestige site which would give these instructions, but not had any luck.

    Bookmark   August 23, 2007 at 1:54PM
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readinglady(z8 OR)

Here're the instructions for pressure cooker marmalade. Not canning but making the preserve itself.

Carol

Here is a link that might be useful: Home-Made Pressure Cooker Marmalade

    Bookmark   August 23, 2007 at 3:01PM
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