If you can, you should post this also on the Harvest Forum, where there are more people who do canning. I've not canned anything properly - I've only made fermented pickles, which is very different.

As for beans, I see no reason to can them unless they are fresh green beans. If you happen to cook too many dried beans, they are easy to freeze, and that's what I do with them. I do not grow any vegetables, except for the occasional tomatoes, and I don't grow enough of those to do any canning.

Anyway, see if you can cross post on the Harvest Forum, and you'll get a lot more responses.

Well, now there's all kinds of stuff you are able to can, with a pressure canner! I had to look up that brand, I'd never even heard of it.

First, you can put the stuff in smaller jars, just not bigger ones. So process the half pints for the same time you do pints. And you can do pumpkin and winter squash, but in cubes, not in puree.

You can process broth, stock, vegetables, soups, all kinds of things. Right now on my shelves I have chili, split pea soup, french onion soup, chicken, beef and duck stocks, cabbage roll soup, base for chicken noodle soup or chicken rice soup, cubes of beef, sweet and sour chicken (which I haven't tried yet, so I can't make rash promises). I had a problem canning dried beans, about half of them unsealed and the beans just soaked up the liquid, leving the beans dry and overcooked. I haven't had time to try again since then.

I've canned salmon and taco filling and beef stew, as well as most of my garden vegetables. You cannot safely can pureed squash/pumpkin, as it is too thick and heat penetration is an issue. Noodles and pasta turn to mush, they're disgusting and dairy is pretty much a no-go. Flour used as thickener will clump and cornstarch loses it's thickening power, ClearJel is the way to go when canning. Some approved recipes have a little butter or fat in them, but not a lot.

Good luck, and happy canning!

Annie

Like Annie, I had to look it up as I had never heard of it being used for canning, only cooking (pressure cooker vs. pressure canner). The negative reviews I found about it was the rust problems with the lid, the need to frequently re-tighten all the screwed in parts, that it can't be used on induction stoves, and that it easily warps if exposed to high heat.

Otherwise you have a world of canning options available. I'd recommend reviewing the "How to Use a Pressure Canner" instructions at NCHFP as well as all the recipes and guidelines found there. It is sort of the bible for home canning.

https://nchfp.uga.edu/

Dave

Thanks for the replies folks. I did indeed post this in both the harvest and cooking forums to hopefully get more responses. And I do already use NCHFP as one of my main sources for my water bath canning and have been looking at the pressure canning information.

It is labeled as a pressure canner and came with a canning rack and canning instructions, I don't have to worry about the induction part because I don't own any induction burners. And I will make sure I don't use it on my brewing burners that may get too hot.

I'd like to mention that my family has canned butternut squash, cut into cubes, following the NCHFP directions. (Normally we just shelf store them whole and raw in the cool basement, but I feared that they had not matured and cured enough for proper shelf storage.) When opened, the jars of cubes were very soft and would not have held their shape in any dish. We used them for a pureed soup, which is how we use most of our butternut anyway. So if you wish for puree, just know that cubes can work out for that quite fine.

matthias, I also canned pumpkin that way, after the year of the "pumpkin shortage". Like you I found that they were fine for things like soup, as well as pie, muffins, cookies, quick breads.

Annie