Quote:
Originally Posted by Spike2
Because it is cubed not a puree. The issue comes when it is mashed or pureed. To can the mashed or pureed pumpkin, you would need a commercial canner for safety measures. Has to do with the thickness of the mash/puree. It is best to freeze. Anyway that is what I have always been told so have never tried. Also since I am only going by passed down info, I could be full of dog doots!
Edit to add:
*shakes finger at Worth*
Don't do it! I can hear you thinking from here >,< Yes I said I could be full of dog doots. Hold yourself back . . .  |
I can help myself.
Last year I did a ton of research on the subject and really dont know how to express it.
Other than to say I am surprised the government hasn't mandated training wheels on nail clippers and outlawed sharp points on knives.
But many people are ignorant and some are just plain stupid so we have to protect them.
A co-worker killed himself by way of electrocution because he was just plain stupid.
I went to the source and from what I could find out the all American canner is the same vessel they use for their sterilizer.
All of the bosses are cast into it and everything they just dont use them.
If you go back in time they used to use the same adjustable pressure valve on both the canner and the sterilizer.
The commercial canners work a totally different way and something you cannot duplicate with a home pressure canner.
It has to do more with time and heat with dry steam not wet steam I think.
It has been awhile since I read up on them and cant even think of the name of them or the process.
The other problem is the lazy government egg heads haven't got off their tails to do anything real in years for home canning.
Lets look at the pressures they are no more than 15 PSI in the home canner and for the most part good reason.
The pop off goes someplace beyond this but not even close to 30 PSI.
I have my adjustable one set to go a little beyond 20 PSI at full tension.
Why are these canners set so low.
They are not a true pressure vessel.
The bottoms are flat and that is their weak point.
If you look at any other container that holds pressure the bottoms will be concave or convex in a curve.
Even wine bottles that have any type of pressure in them like moscato.
If you were to totally block off a pressure canner and let it build up pressure the flat bottom would start to bulge out and then it would blow sending it through the roof.
Myself personally would never buy the electric POS digital made in China pressure cookers.
Worth