Comments on: Yes I Can Can

By: A Hill of Beans | Left Coast Cowboys

A Hill of Beans | Left Coast Cowboys — Fri, 23 Oct 2009 04:37:18 +0000

[...] back me up before I chose a methodology or alter the formula. Yes Gentle Readers, you’ve seen The Mother of All Pressure Canners and shared my frustration with what seem to be lacksadaisical instructions from cookbooks about [...]

By: Hot Jammin’ Sonoma Style | Left Coast Cowboys

Hot Jammin’ Sonoma Style | Left Coast Cowboys — Mon, 28 Sep 2009 02:20:38 +0000

[...] first vat of boiling liquid, the water to loosen the skins of the tomatoes. Not a problem. After my canned tomato adventure, I’m an expert at this: dunk ‘em in boiling water for 30 seconds, drop them in ice [...]

By: aaryn b.

aaryn b. — Wed, 23 Sep 2009 06:49:23 +0000

I am not worthy.
I am not worthy.

When it comes to me in the kitchen, and to quote the deadheads, “I need a miracle.”

Your pics are gorgeous. I can almost taste those tomatoes.

By: SusanA

SusanA — Wed, 16 Sep 2009 14:28:25 +0000

If your stove goes missing, check my house. Or rather, um, don’t. Love it–it’s beautiful. I’m stuck with smooth-top electric. Bleh.

By: carma

carma — Wed, 16 Sep 2009 01:35:04 +0000

Great job!! We tried this one year and never again. nuff said. Now we put the toms in boiling water, skin them (like in your pic) and then freeze them in ziploc bags. Much easier. And no risk of explosions

I may just go ahead and try your sauce recipe (sans sausage)

By: Lisa

Lisa — Tue, 15 Sep 2009 19:19:01 +0000

KathyB, thanks for that bit of Pressure Cooking Trivia. I think of pressure cooking a very healthful, so pressure frying seems like a real mixed metaphor.

By: KathyB

KathyB — Tue, 15 Sep 2009 18:54:19 +0000

First time tomato canning experience for me this year, old hat for the guy with the Blue Book and big pot for water bath canning. We added a little salt and vinegar to the jars to raise acidity. He gets to have the first taste. But he hasn’t killed himself lo these many years so I guess he knows what he is doing.

We put up 14 pints and have enough tomatoes in the kitchen at this moment for a similar amount. I think there are even enough quart jars for a batch of those.

I am in love with your gigantic pressure canner. I am a fan of pressure cooking and brought mine with me in the move. And I am sure you know that pressure frying is the innovation that brought the world Colonel Sanders and his finger lickin good chicken.

Love the photos.

By: MAYBELLINE

MAYBELLINE — Tue, 15 Sep 2009 05:07:36 +0000

Smokes! That is one piece of impressive kitchenware. I’m too chicken to go the pressure cooker route. It’s water bath for me all the way. Either way, it sure is a lot of work.

By: carson

carson — Mon, 14 Sep 2009 22:23:02 +0000

I’m still deciding which is more impressive – the pressure cooker or the stove or the fact that there were no explosions involved.

No I can’t can’t – too intimidated by the entire process.

By: leigh

leigh — Mon, 14 Sep 2009 22:19:24 +0000

Eeeew, they do look grody, but I’m sure they tasted fab! I would eat anything that came out of that pressure cooker – she is one intimidating mother that I’m sure would kill any bacteria that crosses her path!