So me and my dad were talking about pressure canning and how it’s very uncommon. I’ve never talked to anyone irl that pressure cans, maybe some water bath canning but that’s it. I wonder why it’s so uncommon? You can get a pressure canner for less than 150$ and it’s incredibly useful.
I mainly use it for stock/broth but you can use it for so many things, tomatoes, soups, chili, baked beans, stew, spaghetti sauce, etc… Honestly, anyone who cooks whole chickens somewhat regularly should invest in a pressure canner. I cook two whole chickens at a time and use the carcass to make about 14 litres of stock. I also make beef, turkey, pork and smoked variations of these.
It’s so much better than buying your stock at the store. I will admit that it is a lot of work, from start to finish it takes me about 3 days because I wet brine my chickens. But you could just buy the bones from your butcher which I have done. Just wondering if anyone else does this or reasons why you don’t do it?
I have an Instant Pot and love it. I use it daily and to the point I have had to replace some of the electronics that failed.
Presser Canning is a totally different beast. It’s hard to get your cans into the electric ones compared to the ones designed for canning. Also the amount of cans you can get into them. As someone who grew up using these. They are great for their use cases. Your food comes into harvest and now you have 50 lbs of corn or whatever crop now you need preservative it till next harvest in your cellar. The best jams and pickles I have ever had have been out of someone’s garden.
yup. I have fond memories spending my summers with grandma and grandpa. she always maintained a garden… blackberries, strawberries, musk melons. Tomatoes (3 different kind, including cherry tomatoes for snacking- important lesson that,) green beans
When I say I pressure can in the electric… for the record there’s exactly one mason jar in there… It’s definitely not got the through-put of grandmas; but there’s something about the canning and storing for a month that just makes the sauce that much more.
Also, pressure cooker risotto might be cheating, but if you can nail it, it’s an easy risotto. (though I kinda like doing it the old way. it might take longer, but I enjoy the process.)
I also have an instant pot style pressure cooker and I agree that it’s not really the best for canning, but I love it for cooking. I’ve canned stock in it but only small batches of a few jars. Seems that the downside for pressure canners is that they take up a lot of room for the specific use you need them for. I can see that and it’s a good reason but I would suggest finding the room for one.
Cooking something on your smoker/BBQ and making stock with it is a game changer. It actually retains the smoke. Plus I use stock to cook all my rice. Rice cooked in stock is so much better than water. I’ve made shoyu stock for my Asian dishes, makes a world of difference.
You could always make small batches in your pressure cooker and if it’s something you like, you could upgrade to a designated canner.
Any tips for making the Shoyu stock that you wish you had known the first time you tried it?
So I know that Shoyu typically uses Bonito Flakes but I use dried shrimp as a substitute. I just grind it up in a mortar and pestle. You also need to use Kombu and a good amount of soy sauce. It’s usually made with pork and chicken stock but I’ve made it with chicken only. I use both dark and regular soy sauce.
Just simmered all of the ingredients for most of the day. I’m not someone who enjoys seafood but I actually liked the flavor the dried shrimp added. It’s not your traditional Shoyu broth but it’s close enough.
The next time I make it I want to use Bonito Flakes instead of dried shrimp. But overall, it’s amazing stuff and I love using it for ramen and rice.
Perfect, thank you for the info. I will try and make it this weekend.
Thought I should add that I use chicken/pork bones in addition to everything else I mentioned.
Let me know how it turns out!