First Pressure Canning

My first project in pressure canning is homemade chicken soup.

I used organic chicken, wild rice, and some organic veggies.  I had homemade stock which I defrosted.  Since my stove has a low overhanging second oven, my pressure canner would not fit under it.  I took it to my daughter’s house to use her stove.

Carefully following the directions, I had lubricated the seal between top and bottom (it is an All-American Canner so I put a thin layer of olive oil between the top and the bottom of the canner), added water, made sure to tighten the nuts on opposite sides simultaneously and set up a stool near the stove.

I watched the time, waited for the steam to vent and timed it for seven minutes.  Then I put the pressure gauge on, ten pounds for this altitude.  Once the gauge started jiggling, I nursed the temperature so the timing was right, between one and four jiggles per minute.  I counted seconds and kept track of the jiggles.  On my daughter’s stove, the setting was about “five” on the burner regulator knob.

During the cooking time for seventy-five minutes, I helped my granddaughter with her homework.  We also watched a cooking show.  When the time was up, I turned off the burner, watched the pressure go down to one PSI, removed the pressure gauge and left it to sit overnight since I did not want to deal with opening it up with the hot steam right away.

I will check it today and bring home my first pressure canned goods.

One more step in homesteading!

© 2012 Kathryn Hardage


Nature and How It Surrounds You

Get back in Nature.

Aside from Nature Deficit Disorder, it just feels good.

Yes, it makes us more ecologically aware.

For me, it is the place to soak up peace…





Bird sounds.

Wind sounds.




I invite you to send your child to Kacky Muse – Farm Arts Nature Camp.