Comments on: Pressure Canned Ham Stock

By: marisa

marisa — Thu, 05 Jan 2012 18:46:31 +0000

Thanks for the reminder, Beth!

By: Beth Wright

Beth Wright — Thu, 05 Jan 2012 14:39:15 +0000

I want to also add that, once you’ve conquered your pressure canner fears, you should get your canner checked yearly by your local Agriculture Extension Service. They should have a procedure for checking your gauge to be sure it’s reading psi correctly and for checking the seal made by the rubber ring inside the lid. This is essential! It is quite possible for a gauge to read high or low by a pound or even two and you not know it. Pressure canning is wonderful and safe–IF directions are followed precisely. Enjoy!

By: Top 5 Turkey-day Pro-tips | Kara LaFleur

Top 5 Turkey-day Pro-tips | Kara LaFleur — Thu, 15 Dec 2011 16:03:01 +0000

[...] skills you could also go the canning route. I briefly considered trying it this year after reading Pressure Canned Ham Stock on Food in Jars, but think I might need to tackle learning how to can before tackling advanced [...]

By: Janet

Janet — Sun, 11 Sep 2011 02:35:32 +0000

I have a 6 qt and a 12 qt. I use them both to can as well as cook meals. I can only can pints in the smaller one but that’s OK. I can’t imagine not having these wonderful additions to my kitchenware!

By: | giverslog

| giverslog — Thu, 28 Oct 2010 13:50:59 +0000

[...] and bring my own canned pear butter and garlic pickles, and would love to start making my own stock for fall soups. If you need yummy gift ideas this year, her blog is the place to [...]

By: Ruth Ann

Ruth Ann — Tue, 20 Jul 2010 16:44:56 +0000

I had the same fears about using a pressure canner so really researched to find the safest one. I settled on an All American Pressure Canner which I purchased on the internet. It was expensive but all the information pointed it to being the best and safest and it comes in several sizes. If you are going to can very much it pays to purchase this canner. I have used it quite a bit for the last 2 canning seasons and have not been sorry I put the money into it that I did. Just a note though, you can’t can with a small pressure cooker (the kind you cook with) – you must use a pressure canner for canning. If you search the internet when purchasing this canner you will find places that have better prices than others and occasionally a sale. With the present economic situation and food shortages that have been predicted it pays to can as much food as you can now while it is available. Happy Canning!!!

By: Food in Jars » Dark Days: Sausage, Kale and White Bean Soup

Food in Jars » Dark Days: Sausage, Kale and White Bean Soup — Mon, 11 Jan 2010 04:57:52 +0000

[...] the liquid component, I used two quarts of the ham stock I pressure canned last July. Lately, I’ve been really working on using the foods I’ve preserved (I get so excited [...]

By: threadbndr

threadbndr — Sat, 31 Oct 2009 20:33:22 +0000

My DiL wants a pressure cooker/canner for her ‘big’ Christmas gift. I’d also like to know about how to choose, since she hasn’t clued me (or son) in on make/model.

By: Heather

Heather — Mon, 19 Oct 2009 19:18:58 +0000

Well now I’m convinced! A pressure canner is worth it’s weight in stock, for sure!

By: Kim (Edible/Usable)

Kim (Edible/Usable) — Fri, 16 Oct 2009 14:54:24 +0000

Great post with lots of helpful information. My grandmother used to pressure can stuff (greenbeans, meat, corn) but I’ve never gotten a pressure cooker/canner but would dearly like one (as long as I can find a place to keep it in my smallish NYC kitchen). Stock seems like a perfect thing to can at home – it’s easy to make and very useful. I have some chix stock in my freezer right now, but space is tight. Ah, space.