The Perils of Pressure Cookers

October 9, 2012

in How to be a Housewife

So it’s Tuesday. Which means I should, in theory, be eating some freshly canned applesauce. Or at least staring at it lined up in my pantry, sparkling with the promise of goodness yet to come.

I should also be done with Monday’s laundry.

I chickened out. Well, not on the laundry – on the canning. It’s not that I don’t intend to do it. Eventually. But have you READ the directions for canning? They aren’t so much directions…as book-long warning labels. Which becomes a tad redundant when you see the actual canner…

Yes, there is one on the lid too…in case you miss the two on the front.

And on the back. And in the directions. And on the box…

But they seem rather adamant. Mostly about not blowing yourself up. Also? That you should have a degree in Chemistry to use this thing. Because if you can at the wrong temperature, or the wrong thing, or at the wrong phase of the moon in the month of the Gemini….you are going to blow yourself up.

And while things such as “water temperature” and “acids” and “whatever the heck the opposite of “acids” is” may come naturally to some, I only managed to pass high school chemistry because my teacher felt sorry for me and gave me a passing grade for managing to kill only a handful of green algae with my salicylic acid and not my lab partner. It helped that I had a major crush on him at the time…

The lab partner. Not my teacher. Although she wasn’t bad looking either…

So. Long story short, I have freshly made Oatmeal Raisin Pecan Cookies, Chicken & Vegetable Tikka Masala, Apple Cider, Pumpkin Poppers, Banana Nut Waffles, Crockpot Chicken Chili, and a bag of popcorn.

And a cooking thermometer on order.

AND a “Canning 101” class next Saturday.

Here’s hoping I get paired with a cute partner….


Megan (Best of Fates) October 26, 2012 at 1:16 pm

Okay, I’ve never canned anything, but I’ve always wanted to so I pay attention when people talk about it and the craziest part? Every single person has a no-matter-what-do-exactly-this-or-you’ll-kill-someone part and everyone’s is always different! What reassures me is I know tons of people who’ve canned and not a single one has ever killed someone, so I’m just going to assume that people exaggerate the danger!

Krystyn @ Really, Are You Serious? October 21, 2012 at 9:56 pm

Okay, first this fear of chemistry hurts me…but that’s okay. Second, opposite of acid is base.

Third, I’ve never heard of needing a pressure cooker for canning. Don’t you just need some stuff in the can, then to heat them and put the lid on so it can form a vacuum as it cools?

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