I've been wanting to try pressure canning, but not wanting to invest in the canner if I wasn't going to use it. Turns out a friend had one that she wasn't using and she let me borrow it to try. I've had it in my closet for months, waiting for the right alignment of my energy level and something to can, oh and time to try it out AFTER testing the seals, etc. We've been getting an abundance of tomatoes at the produce rescue, so I've been making sauce and freezing it. Running out of room in the freezer is what motivated me to give pressure canning a try. I just heard the pressure lock unlock on this first batch, that means I take off the pressure regulator and wait 10 more minutes before I take off the lid and start on round two. It holds 5 pints or 7 half pints at a time. I have 6 quarts of sauce, so if my math is right, that's 3 rounds of canning.
While reading through the instruction and recipe book I see that I can cook in this too, so maybe I'll try cooking beans to can my own refried beans?! Do you have a pressure canner? How often do you use it and what do you can?
