The Canning Thread

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  • pbharvey

    Habitual Testifier
    MDS Supporter
    Dec 27, 2012
    27,229
    Todays 4 quarts of chicken stew used 10 raw chicken thighs, skinned and boned. I augmented the recipe from one of the Ball books, with extra salt and black pepper, plus a large jalapeño pepper, seeded and chopped.

    This is the All American 910. Capacity is 4 quarts or 7 pints. I wish it was larger (don’t we all), but the convenience of being able to use it on our glass-top stove without risk of cracking it, is clutch for me, so I don’t have to dick around with canning outside on a propane burner.

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    I was looking at the all Americans and it says not to use them on glass tops?
     

    smkranz

    Certified Caveman
    MDS Supporter
    Feb 21, 2013
    3,450
    Carroll County
    I was looking at the all Americans and it says not to use them on glass tops?

    I don’t remember seeing that about the 910 before I bought it, but I’m pretty sure it is because of the weight. The 910 is their smallest model and I’ve been using it with no issues since the stove was new several years ago. Works great on our stove. I use the widest burner which is wider than the diameter of the canner.


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    Last edited:

    Harrys

    Short Round
    Jul 12, 2014
    1,629
    SOMD
    Get an All American. I got the 915 and would like to have a 921 to do outside. Not sure the 921 would fit under the microwave on the stove in the house.

    I raw packed the pork and 75 minutes in pints and its plenty tender. Got that cheaper Mexican chicken bullion at walmart and half a square in each pint.
    I have a 915 it is great I use it on my glass top stove no issues.
     

    Harrys

    Short Round
    Jul 12, 2014
    1,629
    SOMD
    Yesterday I caned 4 quarts of homemade pulled pork. I cooked the frozen pork loin at 325 with 1 inch of water in the pan tightly covered for about 2 hours or until done. Shreaded it up, mixed in green peper and onions finely chopped. Once mixed I mixed in Sweet Baby Rays Hickory BBQ sausce until every thing was real wet. Packed tightly in sterlized jars, with 1/2 inch head space. Pressure cooked at 10 psi for 90 minutes. Saved one of the jars for todays supper and opened it to sample it. Yum, Yum makes your toung want to jump out and slap your face.
     

    Archeryrob

    Sir meat stuffer
    Mar 7, 2013
    2,270
    Fairplay, MD
    Made baked beans and black beans yesterday since it was hit and didn’t want to work outside. Soaked the beans over night and simmered over a 1/2 hour before adding to the Jars. Last time I saw a lady said just add them dry and crunchy black and baked beans was not on anyone favorite list. Much soft by the time of going into the jars.

    Baked beans have ham, brown sugar, molasses Worcestershire, mustard, garlic, Apple cider vinegar and tomato sauce

    Black beans, is M-n-L’s recipe. Garlic, chili, cumin and cayenne. Gets sherry when reheating. Canning cooked the sherry taste right out of it
     

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