They jump over my 6' fence in one leap from a stand-still. My neighbor only has a 4' fence and has had a garden every year since 1984. with no deer intrusion. But I am deeper in the woods than he.
@Marie Mallery deer can reportedly clear at least an 8 foot fence if they put their mind to it. That is why you have to fool them in some way or put a very tall fence in place.
My daughter has been safely using an outdoor burner for years, but her outdoor burner is just like a stove burner. It is NOT like my big burner that I used to cook dog food or I use to pluck chickens and turkeys. The big burner has no flame adjustment and is adjusted only by the knob on the tank. It is much too hot to can on.
This guy puts his canners on what he calls a "fish cooker." Go to the 14:20 mark to see the canning part (you can skip the deer meat prep. )
He says "It comes up to heat quicker." That's not a good thing according to what I've read, no matter how recently he keelt thuh deer.
I've found a couple of good All American canner deals on Craigslist, but I don't know how CL thinks that a town in Ohio is near me in central Virginia. There's a New In Box one not too far from me, but it's 30 quarts. You can do 14 quart jars at once. I'd be tempted if it weren't for the weight of the thing and it stressing my stove top.
Like most of us who grew up rural, the "experts" would be shocked to learn how many of us survived not following their canning rules. I'm pretty sure that 90 minutes at 15 lbs pressure is getting the job done.
I imagine that the natural pressure release adds at least an hour more to the processing time. Reading the caution about not using the canner on a high BTU burner seems to be focused on damaging the canner, not food safety. I would definitely prefer to use an outside burner for a large pressure canner. My stovetop is tall and I am short, so dealing with a huge pot is a challenge. Of course my canning is limited to tomatoes, salsa, pickles and jelly so I'm not exactly an expert.
I agree with that. I looked at that 40qt canner and wondered if my stovetop could support the weight of the canner+jars+contents+water. At some point, you're getting into commercial kitchen territory. But if I had a large garden, I'd sure appreciate processing 14 quarts at a time.
I am not familiar with pressure canning at all, Marie. The 15 pound pressure is what the guy in the video was using. He lives in the mountains of North Carolina, and I found this info online... "Pressure canning is also affected by the lighter atmospheric pressure found at higher altitudes. In pressure canning, processing times do not change, although the canner pressure must be increased at higher altitudes."
Yup. Altitude affects pressure and the boiling point of water. 212° is at sea level. And I wondered if his canning venison made a difference in the technique. I really want to try canning meat. I understand that it's very good.
You can also can prepared dishes like soups and stews. We always use the time of the longest thing in the "meal" such as meat, fish or sausage. Other stuff might be slightly over cooked but it is safe. We also can individual ingredients and combine them when preparing to serve them. The one thing we haven't found a time for is celery. We can a lot of it for later use, but no one seems to have established a time for celery alone, so we use the time for meals that have celery in them but no acid.
Why would you can celery? And do you really consume the quantities that a given jar would contain? And educate me on canning prepared foods and using "the longest time." If I can beef stew, would the time be the same as for canning raw beef?