Is barley okay to pressure can?
cream_please
15 years ago
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digdirt2
15 years agoLinda_Lou
15 years agoRelated Discussions
Are these Pressure Washers okay for home use?
Comments (11)I did buy the unit from Sam's and as you mentioned the hosed keeps getting kinks in it. Is quite annoying. But no more than I will use it, guess I will just put up with it since I do not want to spend mega-bucks. Just not that big of a priority for me. Another thing is the unloader keeps sticking when I first begin to use it. The pressure just stops suddenly. After a couple of minutes of running though it is fine. Read about a fix on the internet, but do not want to tear into it until the warranty is over. Seems like they said it needed more grease on the unloaders. Thanks for the replies, Brad...See MorePressure Canning Chili Pepper Sauce
Comments (3)First and most important - WELCOME!!! :) What I'm trying to understand and differentiate is really why there are no "tested" pressure canned hot sauce recipes.. yet there's a tested pressure canned "tuna meat" recipe... Is this because there's something inherently dangerous with this combination of peppers, garlic, vinegar, and water?? No it isn't because it is 'inherently dangerous'. It is because of 1) a lack of interest/demand combined with 2) insufficient funding for such testing and 3) an underlying philosophy in what is the real purpose of home canning: long term safe preservation of the basics while they are in season for later use as opposed to testing combination niche' recipes and convenience items. As we often discuss here, it takes approximately $10,000 to $50,000 dollars and a year or more of testing to validate each recipe. So the money and time are spent on the 'common' or high demand foods, the basics. Things such as chili pepper sauce just aren't in high demand. :) OR they can easily be assembled for fresh and refrigerated use by having on hand all the basic components that were canned individually. So yes, you should be able to pressure can your recipe but you would just have to guess at the processing time needed. Some are content to do that. It's your choice, your risk to take. Hope this helps clarify. Dave...See MoreWhich fish varieties can (or can't) be pressured canned?
Comments (12)Okay, I finally did it. My husband brought home some more catfish yesterday. Per the instructions, the fish were gutted and bled within 2 hours of being caught (actually was done immediately). They were stored on ice until he got them home. He filleted them and handed them over to me. I washed them again and drained them. I pressure canned them per NCHFP instructions for pint jars. The fish are canned raw pack into hot jars. I filled the jars with fish cut into approximately 3-1/2" strips. I left 1" of head space. No liquid was added. I added approximately 1/8 tsp of salt per jar, much less than the listed amount, which is optional anyway. The processing time was 100 minutes. I processed only 4 pints because I didn't know if I would like the catfish pressure canned. After processing was complete and jars removed, I had one jar with a seal failure, which I know was related to the lid itself. It was the only one left from an old batch I uncovered in the pantry and it just didn't take. I refrigerated that jar as soon as I discovered it this morning, approximately 9 hours after being removed from the canner. I cooked it up in a recipe for lunch today. I used a recipe for fish patties that was labeled "if you like crab cakes, you'll love this recipe." It was only for "inspiration" and what I did was mix the entire jar of fish (drained of the liquid) with about a cup (maybe a little more) of cracker crumbs, a squirt of mustard, mayo, some lime juice, about 1/3cup each of minced bell pepper and onion, 1 clove of garlic, 1 egg, cajun seasoning, and some freshly picked and chopped cilantro. I formed patties and cooked over medium heat in about 1-2 TBS of oil in a large skillet. When they were golden brown on each side and thoroughly cooked, I removed from the skillet. They are actually quite good. I would repeat this recipe. Now, for the negatives: I was forewarned by several official extension agency publications that the texture of the fish might not be satisfactory after canning this type of fish. The catfish did not come out flaky. In the jar, it looks like it remains in the cut slabs, but it is extremely mushy, and becomes almost paste-like as soon as you start stirring it up. This texture did not affect the recipe I used at all, but I can't see it working for most other recipes. I thought it might be usable for casseroles (like a tuna-like casserole), but I don't think I would like it. I will try it for a tuna-like salad sandwich spread, but I don't know how that will turn out yet. I'm not sure what other recipes this might work for. I thought if all the recipes were failures at the taste-test, I would use it for cat food. However, my vet has recommended that I not feed fish-flavored cat food to my cat due to a bladder ailment. He says fish cat food is processed with the fish bones, which provides too many minerals which form crystals in his bladder (similar to kidney stones in people). I will ask if that is still a problem if the fish is processed without bones, but for now, I'll avoid canning it for cat food. All in all, I think it will work just fine for fish patties and I would probably do it again. It is very, very, very easy. It was easier than bagging up in individual bags for the freezer. The only thing time-consuming about it was monitoring the canner processing time. The only other thing that occurred is that the jars are not full. I did not have any siphoning. I probably did not put enough fish in the jars. I just dropped pieces of fish in until it came up to the 1" head space. I didn't try to push them down or fit any more in. When processing was over, the self-made liquid covers the fish, but the jars are a little less than 2/3 full. Jill in Texas...See MoreBarley in canned soups?
Comments (3)Possible to cook and freeze soup with barley in it? Yes it is. The barley will be quite soft when the soup is thawed but it will hold up better than it will with pressure canning. Here's what we do - we cook pearl barley by itself to the 1/2 way point (about 15 min.), and freeze it in portion size bags. That way it can be added to all sorts of thing to finish cooking. With soups, after opening the soup jars we toss a packet of the barley in with the soup and finish cooking it as the soup is re-heating and simmering. This works best with pearl barley since hulled requires a much longer cooking time. Dave...See Moregran2
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