[catllar]

So, what I'd like to know from you clever peeps is this: I have my kilner jars full of pate etc and I have a pressure cooker. I understand I can use this to preserve the food in the jars. Have no idea how though, any thoughts are welcome. Thanks!

[Trillium]

The going rule is that normal household pressure cooks will not work for what you want.

The reason is that pressurized foods need to be cooked at a specific pressure temperature and 'pounds' so that the food will be properly sealed and cooked. A household pressure cooker does not have the pressure gauge needed to do so because it's simply a constant release pressure so the pot won't blow up, whereas the pressure canner must be watched to keep pressure rate constant.

[Annen]

My Prestige pressure cooker book has instructions for bottling, but its about 3 pages long and would take ages to type out.  Maybe if you try googling pressure cooker manuals you might get a hit.

[Kleftiwallah]

I don't know how old your pressure cooker is, but ours has three interlocking weights that give a choice of pressere 5lbs, 10lbs and 15lbs.

Cheers,   Tony.

[catllar]

Hmm, right - well thanks anyway Guys!

[Trillium]

One little note: even if you pressure can your items, anything with meat usually requires 50-60 minutes for pints and 75-90 minutes for quarts. Half pints would still require 50 minutes with proper pressure, usually 10 lbs under 1,000 ft of altitude.

Check this guide though I'm not sure you'd be high enough to need it: LINK

[catllar]

Oh my goodness - how complicated - far too complicated for this blonde :unsure:I've taken the easy way out and shoved em in the freezer.

Trillium, we are just at 1000 feet so add that into the equation and I decided life is toooooooooooooo short! Thanks all the same for the info! Perhaps one day I'll give it a whirl.