Did I Mention How.Much I Dislike Pressure Canning?

[Idaho Linda]

It isn't hard, but it sure takes forever! I ended up having to do two layers of potatoes (16 pints) because I really was off on my estimate of how much I could get is a pint jar. Oh well, it could be worse. Now I REALLY need to go buy more jars.

As soon as the thirty minutes of pressure is up, I am out the door to ride. Alas, it takes more time than I would.like to get up to pressure, especially with two layers....

As I complain, I think of the 90% of the world that would love to have my problem. We are so blessed in this country that we lose sight of what coulld be our reality if we hadn't been lucky enough to be born here.

[Trailpal]

I wonder how practical it would be for you to dehydrate potatoes? Seems like dehydrating slices would work well for when you make au gratin or scalloped potatoes, also good in soups.

[Idaho Linda]

That could be an option if it looks like I am going to lose a bunch.

[Mary Ann]

Linda, what kind of canner do you have? Presto now makes a jiggler that you can put on your vent with weights for five, ten, or fifteen pounds pressure, that will keep your pressure steady even if your heat's on really high. You don't have to rely on a guage; it can be a backup.

I'm pretty sure All-American makes them, too.

The nice thing about that is, once you've got it to temp and have set the timer, you can walk away. When your timer goes off, you can turn off the heat and go do something fun. The pressure inside can return to normal and even cool, and you don't have to be so vigilant.

It's nice to be able to can, and it's nice to be able to have a life while you're canning.

[Idaho Linda]

I have a pressure cooker like that. I am just impatient LOL