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Old 04-18-2015, 05:59 PM   #1
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by BigMeatballDave View Post
I wanna learn how to can.

Thinking about growing Habaneros and Tomatoes and make my own salsa.

I'd like to pickle habaneros. Sweet brine.
I've tried pressure canning, never really had luck with it. I've had no problems with water bath canning, but pressure canning seems to be problematic for me.
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Old 04-18-2015, 06:04 PM   #2
chiefzilla1501 chiefzilla1501 is offline
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Dumb question, but don't want to go through pages to find the answer....

What is recommended process for searing and resting? How long after I cook sous vide should I throw it into the pan for searing? I would think if you sear it too soon, it's easier to get above the perfect temperature. I also didn't know how that affects meat cooking while it rests.
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Old 04-18-2015, 06:11 PM   #3
Fire Me Boy! Fire Me Boy! is offline
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Originally Posted by chiefzilla1501 View Post
Dumb question, but don't want to go through pages to find the answer....

What is recommended process for searing and resting? How long after I cook sous vide should I throw it into the pan for searing? I would think if you sear it too soon, it's easier to get above the perfect temperature. I also didn't know how that affects meat cooking while it rests.
Not a dumb question at all, just takes experience or someone telling you how to do it.

No rest needed. Take it out of the bag, dry it really well, and put it in the pan to sear.

If you get the pan really hot (I mean, really hot; get a cast iron and heat that sucker up to 700 degrees), you're only going to sear for 30 seconds or so per side; that's not enough to overcook it.
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Old 04-18-2015, 06:28 PM   #4
chiefzilla1501 chiefzilla1501 is offline
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Originally Posted by Fire Me Boy! View Post
Not a dumb question at all, just takes experience or someone telling you how to do it.

No rest needed. Take it out of the bag, dry it really well, and put it in the pan to sear.

If you get the pan really hot (I mean, really hot; get a cast iron and heat that sucker up to 700 degrees), you're only going to sear for 30 seconds or so per side; that's not enough to overcook it.
Cool. Thanks for the tip. Hadn't thought about doing that on cast iron.
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Old 04-18-2015, 06:20 PM   #5
BigMeatballDave BigMeatballDave is offline
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Quote:
Originally Posted by Fire Me Boy! View Post
I've tried pressure canning, never really had luck with it. I've had no problems with water bath canning, but pressure canning seems to be problematic for me.
What is water bath canning?
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Old 04-18-2015, 06:23 PM   #6
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What is water bath canning?
Anything that's sufficiently acidic doesn't have to be pressure canned. You fill the sterilized jars with your product (pickles, most jams, jellies, etc.), lightly cap, and put in a boiling pot of water (let the water come up over the lids by an inch or so), and process for the set amount of time.

The acid is a preservative, so you don't need to get it over 212 degrees.

Product that isn't acidic you have to get up to like 245 to kill botulism, so you have to use a pressure canner.
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Old 04-18-2015, 07:44 PM   #7
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Quote:
Originally Posted by Fire Me Boy! View Post
Anything that's sufficiently acidic doesn't have to be pressure canned. You fill the sterilized jars with your product (pickles, most jams, jellies, etc.), lightly cap, and put in a boiling pot of water (let the water come up over the lids by an inch or so), and process for the set amount of time.

The acid is a preservative, so you don't need to get it over 212 degrees.

Product that isn't acidic you have to get up to like 245 to kill botulism, so you have to use a pressure canner.
Interesting. Thanks.
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Old 04-18-2015, 10:54 PM   #8
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Originally Posted by Fire Me Boy! View Post
I've tried pressure canning, never really had luck with it. I've had no problems with water bath canning, but pressure canning seems to be problematic for me.
Huh, my mom has pressure canned in the same cooker since I was a tot.

Wouldn't recommend in that AiO of BMD's, is it operates at lower pressure. I read that recipes need to be adjusted accordingly.

I considered getting one of those, but I realized that I have an appliance for each function, and while it might be nice starting out from scratch to have such a multitasker, but I'm not gonna ditch me existing, and the problem of a unitasker is, failure for one is often failure of all.
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Old 04-19-2015, 04:57 AM   #9
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New cooking methods ... sous vide
Quote:
Originally Posted by Baby Lee View Post
Huh, my mom has pressure canned in the same cooker since I was a tot.



Wouldn't recommend in that AiO of BMD's, is it operates at lower pressure. I read that recipes need to be adjusted accordingly.



I considered getting one of those, but I realized that I have an appliance for each function, and while it might be nice starting out from scratch to have such a multitasker, but I'm not gonna ditch me existing, and the problem of a unitasker is, failure for one is often failure of all.

In all honesty, I've only ever done it once, but the entire batch of chicken stock was spoiled. Never really inclined to try it since.
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