/ck/ - Food & Cooking

Please clean that stove sometime soon.

nice work anon

For winter, soup all day, everyday.

>>4851693
>OP batch was, 22 quarts; 5.5 gallons; 704 ounces
>average soup serving is around 8oz
>88 servings
>Winter lasts for around three months; 89 days depending on where you are in the world.

Good thing I made soup, earlier this year, or I'd miss having at least one serving of soup each day in the winter.

>this pictured batch, made back in May, was 42 quarts; 10.5 gallons of vegetable soup.

I normally make some egg noodles and have them with the vegetable soup, or I'll open a pint of beef stew meat and add that to everything. So, 1 quart of vegetable soup + 1.5 cups dry egg noodles + 16oz beef stew = around 9 servings of food. Guests usually eat 2-3 servings each.

>>4851687
Thanks.

Dang OP, I jelly.

Also, pardon my ignorance, but I've never seen someone do canning with a pressure vessel like that before. Can you explain how that works?

>>4851656
So explain this to me. If you boil it in jars, it won't spoil?
Or do you freez it afterward?

10/10

I really need to learn how to do this without killing myself

could you can chili or does meat not work out that well?

Send a couple jars my way, negro. Stuff looks tasty.

>>4851874
Same as regular canning, but more reliable sterilization because of the higher pressure.

>>4851876
High pressure and/or high temperature will kill of most spoiling agents, so it will not spoil from microbes.

Looks awesome OP. Were the vegetables from your garden or the market?

I miss having a big garden and doing preserves, that was such a fun fall activity.

OP's doing shit right.

>>4851891
works just the same.

>>4851876
You bring the food to a boil using whatever recipe you want and "hot pack" the boiled-hot jars and put on boiled-hot lids and rings. you then place it in the pressure canner, close it, bring it up to steaming for x amount of minutes to get rid of air in the canner, set the jiggler to the pounds you need for your elevation and recipe, or flip the petcock closed. Then you wait until the pressure gauge and/or the jiggler reach the pounds needed, adjust the heat so it remains as the pounds needed for x amount of time as specified for your recipe or longest cooked food in the recipe. Once the time is up, you turn off the heat and wait until the pressure canner has 0 pounds pressure then you open it and take the jars out. The liquid in the jar will still be boiling and once they cool enough their lids will "POP!" and the jar is then sealed.

>>4851874
The pressure canner pressurizes the contents so the temperatures can go past 212F. This kills everything including spores, because it is sterilizing.

>>4851891
Do it.

Meat just takes longer to cook in a pressure canner, that's all. When in doubt, cook it longer. I go by the longest time for x ingredient. So, if meat is in there, it'll be timed for that ingredient and the size of the jar I'm using.

>>4851909
Thanks. The vegetables are from both my garden and the store in the OP pic. The stuff in this one was all from my garden.

>>4851891
Here, check out this PDF. It is the instruction manual for the canners I use:

http://fantes.com/manuals/all-american-pressure-cooker-manual.pdf

its... so... beautiful...

one day ill have the space to do this

>>4851938
motherfucker I got your image at /int/

But that pic above isn't what I posted. shit.

>>4851891
Here, (trying to post it again without the glitch)

http://fantes.com/manuals/all-american-pressure-cooker-manual.pdf

>>4851945
LOL

>>4851945
Moot said they are working on fix, but damn, I'm seeing it happen every day multiple times now. It is like musical chairs and every time I post an image I start sweating, hoping it won't swap with something rule breaking.

>>4851949
thanks

>>4851955
I've had this happen to me a couple times over the years but didn't know it was a thing that happens often now r

>>4851891
Not the OP here. I have some chili I pressure canned last year abot this time. I didn't put beans in it because I read that they might get mushy during the processing.

>>4852042
>I've had this happen to me a couple times over the years but didn't know it was a thing that happens often now r

It is because so many people are on 4chan now. In the old thread in /q/, someone had a program to check MD5s of images and find mismatches and there was like 1 out of every 1,000 images posted that this was happening.

>>4852055
The only real problem with beans in pressure canners if that if you don't do them correctly they can cause foam which can end up plugging the pressure gauge and the jiggler/petcock which can at worst lead to an explosion.

>>4852098
Oh ok, so as part of a cooked dish they would be unlikely to foam. Next time I'll try it with the beans in.

>>4852113
Do proper research about pressure canning beans and recipes with beans in them first.

>>4852122
I plan on it. Pressure cookers make me jumpy, even though I have two.

So, do you store all this for winter, or do you sell some of it?

>>4852208
I store it or trade it with neighbors and friends. I have chickens, eggs, fish, and tons of vegetables to use for trade. So, I trade for local raw milk, deer meat, vegetables I don't grow, manure, etc. It's like Harvest Moon in a way.

>>4851656
So OP, how do I get started with this?

Did you read a book on this or what?

>>4852240
Holy shit your life sounds interesting. Where do you live?

>>4852307

with what? making soup or canning?

>>4851656
I'd gladly pay money for this. Good job, OP

>>4852307
>how do I get started with this?

By wanting to do it. You have the internet. There's already a good bit of info in this thread, enough to get you started with research.

>Did you read a book on this or what?

I grew up doing this. The smaller canner in the OP image is like 35-40 years old or something. The larger one is only a couple years old.

What's the story with that badass walking stick?

>>4852343
It is actually a stiring stick for deep pots. It can be used as is, or a paddle board can be attached to it to be used for constantly stirring things like apple butter.

https://www.google.com/search?q=apple+butter+stirrer&tbm=isch

my grandfather used this when i was a child to make preserves of all sorts, i cant remember much more. ive had it for 20 years now and have never used it but i want to.

>>4852395
That's pretty nice actually. I can't tell how the petcock(s) work though or if they need a jiggler on one.

>>4852401

If it is that old then I would not use it. Aluminum alloys lose strength over time, if it is more than 30 years old its structural integrity is suspect for that reason alone.

Assuming you wanted to risk it, you could easily tell if a jiggler was required: a jiggler pressure release valve is simply a vertical pipe with a hole in the top, so if you see that on your pressure cooker then a weight needs to go on top. The problem with that is that you don't know the mass required, so if its missing it will be difficult to replace it.

>>4852401
>jiggler
the petcock on the left i can pull it up like its on a spring. is that where you put the weight to let the steam out?

>>4852419

then you have a spring-type pressure valve instead of a weight type. It's one or the other.

Also, the weights don't let the steam out. Their job is to keep the steam IN. It's stupidly simple: it's nothing more than a vertically oriented open pipe. Weight sits on top. Steam cannot escape because the weight blocks the pipe. The steam can move the weight if the pressure gets high enough (Force = pressure x area), so the weight is sized so that when the maximum pressure acts against it it moves the weight and temporarily vents steam. The calculation is simply that pressure x the area of the hole in the pipe = the mass of the weight; and the pressure setting is usually 15 psi (about 1 atmosphere). Some pressure cookers have a modular weight which has 3 different sized holes on it so it can activate at 3 different pressures.

>>4852427
ok, i understand the engineering behind it, all i can do is try it out. in the next few days ill give it a shot. will document.

>>4852430

See >>4852416. This is actually quite dangerous.

Be careful!

I did similar things shortly after the gfc (it's the end of the world, useful skills etc), growing, cooking, canning, trading, giving. Did it for one year and found that while the growing was a net positive experience (a green stiffy), the rest was a waste of time. Would not do again, but at least have some skills for the zombie holocaust

>>4852474
>gfc

What?

I don't quite understand the pressure canning process.

You put hot food into a hot jar with a hot lid. Pressurize the air around it and once you let it cool down, the jar is sealed?


Also, what do you do with all this stuff you can? Do you sell it? Give it away? Do you do this for a living?

>>4852427
>pressure x the area of the hole in the pipe = the mass of the weight

pressure x the area of the hole in the pipe = the weight of the weight

Sorry if im being a pedantic asshole, but its a pet peeve of mine when people confuse weight and mass

>>4852494

Yep, you got it right. The real purpose isn't sealing the jar though--that just happens as a side effect. The purpose is to heat up the food to a high enough temperature and time period to kill off any bacteria that might be in the food, sterilizing it. That's why it can sit on the shelf for months or years without spoiling. It's the same process as food you buy at the supermarket in metal cans: seal food in container, cook the hell out of it to sterilize it.

I've got no idea what OP does with his canned food, but generally one does this to save produce when it's in season so you can eat it out of season. For example, you might have a fuckload of squash when you harvest them but you don't want to eat that many right then, so you can 'em. That way you can eat them throughout the year. Also, it's generally illegal to sell food that wasn't prepared in a kitchen that was inspected by the state health department. OP is probably not selling them for that reason--oh, and he'd need a much larger operation. You aren't going to process enough jars to make a living using a residential range and chopping veggies by hand.

>>4852500

Mr Pedantic, you appear to be missing a period at the end of your sentence. You are also missing the apostrophe in the contraction "it's".

Sorry it's a pet peeve of mine when people are too stupid to use proper punctuation.

>>4852512
your definately a faget

>>4852515
defiantly*

>>4852500
>>4852512
>>4852515
>>4852524
Take it to /sci/ or /b/ please.

>>4852531
sorry SRS