Pressure Cooker Help

[loadmaster]

Just got a new electric range with smooth top. Will these work on pressure cookers. My old one had the coils and worked fine. Also, lost the instruction, what are the general guidelines on the amount of water to use in the cooker.

[delcecchi]

Which type of smooth top? Some pans don't work well with induction type ranges.

[KEN W]

I have a Fagor.....works fine on an electric range.Just have to manage the heat settings.

[BLACKJACK]

My pressure cookers works fine on a flat topped stove. The one thing I do notice is that the stove will 'cycle/glow red on and off', its not as constant of a heat source so your gauge/jiggler will vary a little bit more.

As far as amount of water, it depends on what I'm cooking. If its a beef soup bone or a chicken that I plan on using in soup, lots of water is good - save it, cool it off, skim off the fat, and you have one heck of a soup stock. Everything else gets 1-2 cups of water.

[pushbutton]

Like Del mentioned, it is all about the one you have or what type of range. Would suppose a lot of the older models that were made out of aluminum or stainless will not work and the newer model types coming out will be fine. Would just google your brand and model number and see if there is a pdf instruction "book" out there. Just got an older Presto from the rents and had to do that. Have to say these things are pretty darn sweet. Never really used one before and now busting out taters in minutes and tender flavorful carp roasts in way less than an hour. There should be a fill line for the amount of liquid not to go over....think most are 2/3, but again probably best to check for sure, as well as conversion/cooking charts, and lists of no no foods that might clog .....in the pdf's.

[loadmaster]

Getting ready to can some smelt in quart jars. a did not understand push,s post about 2/3 full If a remember right, I thought you put enough water to cover bottom of jars and up about 1 inch. Also, have you ever used one os those metal racks that you use in a cannier.

[pushbutton]

I don't understand me sometimes either Think pressure cooker versus canner may be the issue. Again, if you can find the specs for your canner ...great...if not would probably go with something like 3 inches of water since it takes so long to can fish and would not want to run out or not build up the right amount of pressure for the proper time. Have never canned fish before, so take any advice for what that is worth, have been recently looking into it though, and have read that only pint jars or smaller should be used for reasons of proper pressure. Is this some governmental recommendation overkill? Perhaps, but think botulism would be a big bummer. Hope someone that cans fish could chime in here.......

Edit..... As far as the racks, I do use them when canning. Have read it could bust jars if you do not. Can't say for sure because have always used it and never busted a jar

[loadmaster]

Thanks

[delcecchi]

I think canning is one thing and cooking is another thing when it comes to pressure cookers.

I had two big pressure canners, passed on to kids. Have a smaller pressure cooker that I need to get some practice on making dinner with.

[pikestabber]

Think pressure cooker versus canner may be the issue. Again, if you can find the specs for your canner ...great...if not would probably go with something like 3 inches of water since it takes so long to can fish and would not want to run out or not build up the right amount of pressure for the proper time. Have never canned fish before, so take any advice for what that is worth, have been recently looking into it though, and have read that only pint jars or smaller should be used for reasons of proper pressure. Is this some governmental recommendation overkill? Perhaps, but think botulism would be a big bummer. Hope someone that cans fish could chime in here...

When I can fish I use pint jars, but for me that is a preference on how much I'll eat or use for one serving. A pint of smoked fish makes quite a bit of cracker dip, IMO. Also, if you want to give some away, that's about the right size, too. I prefer the wide-mouth pints. I only can one row at a time, but I don't have the rack to stack even if I wanted to try doing more (and honestly, the thought of blowing up the whole batch, no matter how rare, would prevent me from trying anyhow). I put in the jars and then add enough water to cover them halfway up. I always used to can at 10 lbs of pressure for 90 minutes. That was enough to dissolve all bones (smoked suckers) minus the rib bones which I remove beforehand. I was very happy with the results. Recently, however, I read that you should can for 11 lbs of pressure for 110 minutes for fish. I don't know why I let that scare me off, but I tend to be careful with things of this matter, so I complied...and it was WAY TOO over-processed. I can still make dip out of it, but's it's nothing I'd want to just snack on out of the jar...

[loadmaster]

Thanks Pike. So you call your canned fished smoked. Looked around and found a few recipes do you have one you care to share.

[pikestabber]

Thanks Pike. So you call your canned fished smoked. Looked around and found a few recipes do you have one you care to share.

My apologies, I didn't make the first part of my post very clear... I smoke the fish first, and then I can them for long term storage and also because it dissolves all the little bones. Are you looking for a smoked fish recipe or help with canning?

I have actually canned fish from a fresh state, too, and that is a very similar process.

[loadmaster]

Canning with a pressure cooker. Have good recipes for smoking and pickling

[delcecchi]

http://www.extension.umn.edu/food/food-safety/preserving/meat-fish/canning-fish/

http://www.extension.umn.edu/food/food-safety/preserving/meat-fish/#canning

[pikestabber]

Thanks, Del. That is the procedure I go with, too.

For smoked fish, just can it as is...

For raw fish, I will add a garlic cloves, some slices of Serrano or Jalapeno pepper and some onions plus any herbs or seasonings I feel like trying. You really are only limited by your imagination here. The canning itself, especially of fresh fish, makes a lot of liquid in the jar, so keep that in mind.

[loadmaster]

Thinking back, I do remember trying to can smelt quite a few years ago and the reason I think I gave it up, was do to the nasty looking stuff I ended up with.

All of the liquid on the bottom made for some mushy fish and not that appealing. Do not know of a solution for this. I was anticipating a product that was like the canned sardines you can buy. A few of the recipes I have found call for some tomato paste maybe that will get rid of the awful looking watery stuff on the bottom of the jar.

[delcecchi]

Amazing what's on youtube.

[loadmaster]

How did I miss this video. Thought I saw them all. Thanks. From the pics they look different then what I remember. So you should be able to add what ever think sounds good as long it is not in liquid form. Thinking of making some garlic and spicy one. I wonder if the 1/2 pints made the difference I think I used pints

[delcecchi]

For sure I would never have put the smelts, if I had smelts, in the way he did. I would have packed them vertically instead.

[loadmaster]

Well got going on my smelt on a rainy day. Did eight 1/2 pints with a variety of ingredients and one plain as a base. First about the stove, I have a newer flat top range and it would not bring up cooker high enough even after 15 min. Ended up using neighbors gas stove it started rocking in 3 min after watching the you tube video I did not understand the ending. He said to let cool for one day and then put on shelf for one week and then eat. I thought that they were cooked and ready to eat so whats up with that. What does everybody do with their cooked smelt Not the most appealing stuff I have seen. Think I will try to smoke first and then can. Sure would like to find out how they do the cans Thinking of trying aux burner on the grill

[delcecchi]

One of those propane deep fryer things, or a camping burner or even a classic Coleman stove ought to do the trick.

[loadmaster]

Was thinking that also but instructions does not recommend the turkey fryer. Did you happen to glance at that you tube on canning smelt. Why would you have wait a week

[delcecchi]

I don't know why not a turkey fryer, unless the pressure cooker won't sit securely or the heat won't go low enough to regulate pressure in the canner. Otherwise, a burner is a burner to me. Although there are different styles of burners from the old 100k BTU jet engine types to the ones that look more like a stove burner

[thirdeye]

The video did not show the 10 minute venting step for the canner, this is critical as it gets most of the air out. Without venting your canner might not get process the jars correctly.

I've used an outdoor propane burner, like turkey fryers come with, for years with my 16 quart pressure canner. They work great. I set it up on a table in my garage and leave the entry door open so I can hear the weight giggle and to keep an eye on the canner. Once I get to pressure (13# at my altitude) I rarely have to make an adjustment. I also have an adjustable weight I have dialed in at 13.5#, so I have both a weight and gauge to go by. My flame is very small, like 3/8" or less.

When canning 1/2 pints (my favorite size for fish) I can stack the jars using a second ring and get 14 jars in each batch.

[pikestabber]

The video did not show the 10 minute venting step for the canner, this is critical as it gets most of the air out. Without venting your canner might not get process the jars correctly.

I wonder if that answers loadmaster's question about why they wait a week... To see if the fish is spoiled before eating it!

Yes, I can't stress enough the importance of venting before canning. There are numerous things that can go wrong with canning/pressure cooking, and they are virtually all preventable. Don't think of canning as grilling out...throwing together sauces, rubs, spices and "winging" it. Think of it as a chemistry experiment. Follow the proper steps in the proper order and get the right result. Skip a step or "wing it" and bad things can/will happen.