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<blockquote data-quote="swampratt" data-source="post: 3070622" data-attributes="member: 15054"><p>I have water canned many beans and never got sick I canned meat the pressure method though and never got sick.</p><p>2 families eating the stuff.</p><p></p><p>I am 49 years old and this is what i discovered when researching old cook books and instructions on how to can foods.</p><p></p><p>All the books and instructions or say 95% of them leave out the cooking times and some leave out the pressures.</p><p>Then those books say refer to the manual for correct time and pressures.</p><p>Almost like they are scared to tell you what time and pressures like you will sue them if you get it wrong.</p><p></p><p>Well I never had any literature to tell me. Never had a manual they speak of to refer to. I had to resort to the internet.</p><p>Even then it will not say it all. Like will a roast be more tender at 15 psi than at 10.</p><p>can i go 15 and 1 hour and 10 psi at 1.5 hours and get same results..Almost like witchcraft. It exists somewhere but people do not want to bring it out in the open .</p><p></p><p>Explain if you know the answers.</p><p></p><p>I make jelly and wine also.. never got sick from it. of course some of you know what i eat and feed my family.. so we may have rock guts like a buzzard.</p><p></p><p>I keep my pressure at 11psi or higher .. usually 12.5 to 15 psi and my caner has a gauge on it.</p><p>Not that rocking type that you need to keep whistling.</p><p></p><p>If you pick the 10 psi rocking type it needs to constantly whistle or you have dropped below 10 and you MUST start the count all over from the beginning.</p><p></p><p>I do not walk away for more than 3 minutes when pressure canning I need to watch the gauge.</p><p></p><p></p><p> I do now know do not try to rush the cooling of the canner.. just turn the heat off and walk away and let the pressure come down gradually as it cools off.</p><p>Especially for a roast or old Hen or rooster you decide to cook.</p><p>If you rapid cool it or pull the whistle off then the meat will contract back tight and you will still have a tough bird on your plate.</p><p></p><p>That is what i learned the hard way..Still have not got carp correct..I think I need to cook them in a jar like canning beef.</p><p>I only tried cooking under pressure and just toss one in the pot.</p><p>Fell apart like baby food and all the bones were still hard and pokie.</p><p><img src="/images/smilies/smile.png" class="smilie" loading="lazy" alt=":)" title="Smile :)" data-shortname=":)" /></p><p></p><p>I grind my carp in the food grinder 2X then make salmon patties from it..well Carp patties.</p></blockquote><p></p>
[QUOTE="swampratt, post: 3070622, member: 15054"] I have water canned many beans and never got sick I canned meat the pressure method though and never got sick. 2 families eating the stuff. I am 49 years old and this is what i discovered when researching old cook books and instructions on how to can foods. All the books and instructions or say 95% of them leave out the cooking times and some leave out the pressures. Then those books say refer to the manual for correct time and pressures. Almost like they are scared to tell you what time and pressures like you will sue them if you get it wrong. Well I never had any literature to tell me. Never had a manual they speak of to refer to. I had to resort to the internet. Even then it will not say it all. Like will a roast be more tender at 15 psi than at 10. can i go 15 and 1 hour and 10 psi at 1.5 hours and get same results..Almost like witchcraft. It exists somewhere but people do not want to bring it out in the open . Explain if you know the answers. I make jelly and wine also.. never got sick from it. of course some of you know what i eat and feed my family.. so we may have rock guts like a buzzard. I keep my pressure at 11psi or higher .. usually 12.5 to 15 psi and my caner has a gauge on it. Not that rocking type that you need to keep whistling. If you pick the 10 psi rocking type it needs to constantly whistle or you have dropped below 10 and you MUST start the count all over from the beginning. I do not walk away for more than 3 minutes when pressure canning I need to watch the gauge. I do now know do not try to rush the cooling of the canner.. just turn the heat off and walk away and let the pressure come down gradually as it cools off. Especially for a roast or old Hen or rooster you decide to cook. If you rapid cool it or pull the whistle off then the meat will contract back tight and you will still have a tough bird on your plate. That is what i learned the hard way..Still have not got carp correct..I think I need to cook them in a jar like canning beef. I only tried cooking under pressure and just toss one in the pot. Fell apart like baby food and all the bones were still hard and pokie. :) I grind my carp in the food grinder 2X then make salmon patties from it..well Carp patties. [/QUOTE]
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