93,350 views
0:00 Introduction 2:34 Cooking and preserving in a pressure cooker 3:06 Traditional preserving in Germany: Three methods 3:42 The most common preserving method in the USA: The pressure canner 4:15 Rules for preserving in a pressure cooker 7:50 What Weck says about preserving in a pressure cooker 8:56 The advantages of preserving in a pressure cooker and unanswered questions 10:00 Which foods do not require preserving in a pressure cooker 10:34 Are there any disadvantages to using a pressure cooker for preserving? 12:20 Safety check and the choice of jars 13:35 New information about Weck: If you use 3-4 clamps, the rubber will also hold in the pressure cooker! 14:39 Lid: What do past. and ster. mean? 17:00 The pressure cooker shortens the preserving time. All other information in the recipe remains the same! 17:44 And this is how it works: Safely preserving in a pressure cooker 21:10 What about botulism? 22:01 How to release the pressure from the pot without the jars overflowing 24:00 Addendum: A lid test Preserving in a pressure cooker is becoming more and more popular. Nowadays, we want to preserve our ready meals. We also want to avoid too much acid when preserving vegetables. Preserving under pressure is therefore always a good option, because the rate of microorganisms being killed is particularly high. The Presto Pressure Canner has been highly praised for this reason. However, you can achieve just as good results with our normal pressure cooker in terms of the rate of killing. In this video, I show you how it's done; recipes will follow.