blissful
Master Chef
- Joined
- Mar 25, 2008
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Thanks @Kaneohegirlinaz I'll use it for smaller batches of fruit (like your apple sauce), and pressure cooking for beans/grains or stews.
My Instant Pot® Experience So Far
- Thread starter Kaneohegirlinaz
- Start date
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Kaneohegirlinaz
Wannabe TV Chef
@blissful , Oh Oh! I just remembered that I've cooked dried beans in the Instant Pot in no time at all. Oh, and Wild Rice too.
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Kaneohegirlinaz
Wannabe TV Chef
@blissful I put in the 6 quart IP 3 pounds worth of peeled, cored and quartered Apples, it came up to almost the max fill line. I got 6 half pint and 2 1/4 cup jars worth of Apple Sauce.
That sounds terrific for the applesauce and I was seriously considering looking around. But even with the canning I use applesauce once in a blue moon.
So rather than open a jar I often just peel a single apple, quarter (or so), plop in a dish, zap in microwave (with a tiny bit of sugar-depending on apple) and have a warm serving of applesauce for my dinner.
Anything left over I have with a biscuit later on for a snack.
So rather than open a jar I often just peel a single apple, quarter (or so), plop in a dish, zap in microwave (with a tiny bit of sugar-depending on apple) and have a warm serving of applesauce for my dinner.
Anything left over I have with a biscuit later on for a snack.
pepperhead212
Master Chef
@blissful I use the IP all the time for dishes with dehydrated eggplant - the thing I dry most of. Usually I soak them first, since I can weight them in the containers, and they will soak faster, but sometimes I just throw them on top of things, before pressure cooking, if I'm going to be opening it, and adding another ingredient, and cooking again. Surprisingly, dehydrated EP keeps together fairly well, even when cooked for a while - fresh EP would fall apart, if cooked that long.
As for the size of the IP, I would recommend the 6 qt size, unless you are cooking for a large family. The 6 qt you can cook smaller amounts of rice, and other whole grains in, while the 8 qt is too broad for smaller amounts. And for 2 people, the 6 qt filled halfway, is more than two meals, and even more can be made, of non-legume things - like any pressure cooker, anything prone to possibly foaming, should only be filled halfway. But even 3 qts is a lot of legumes! And the thing I like about the IP, compared to using a PC on a regular burner, is you can set it, and walk away - for the most part. Regular PCs you have to adjust the heat, just high enough to keep it "making noise" (whatever kind it is), and set a timer, to go back, and this does it automatically, reducing the heat to a keep warm mode, if I'm still out in the garden.
As for the size of the IP, I would recommend the 6 qt size, unless you are cooking for a large family. The 6 qt you can cook smaller amounts of rice, and other whole grains in, while the 8 qt is too broad for smaller amounts. And for 2 people, the 6 qt filled halfway, is more than two meals, and even more can be made, of non-legume things - like any pressure cooker, anything prone to possibly foaming, should only be filled halfway. But even 3 qts is a lot of legumes! And the thing I like about the IP, compared to using a PC on a regular burner, is you can set it, and walk away - for the most part. Regular PCs you have to adjust the heat, just high enough to keep it "making noise" (whatever kind it is), and set a timer, to go back, and this does it automatically, reducing the heat to a keep warm mode, if I'm still out in the garden.
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Kaneohegirlinaz
Wannabe TV Chef
@dragnlaw that's why I like putting up those little 1/4 C. jars. Just a bit and no waste.
Normally, I'm in your camp, simply nuke a diced Apple for one serving, but with 23 pounds of Apples .... I figure too that should the World go to I can use that as barter... and yes, here in Cowboyville they do barter and trade.
Normally, I'm in your camp, simply nuke a diced Apple for one serving, but with 23 pounds of Apples .... I figure too that should the World go to
I can use that as barter... and yes, here in Cowboyville they do barter and trade.
yeah, 23 lbs is a bit much for one serving.
Hate to sound like a broken record, but were I on the farm I would can them quick as a wink. They would not have gone to waste.
Hate to sound like a broken record, but were I on the farm I would can them quick as a wink. They would not have gone to waste.
jennyema
Chef Extraordinaire
The company that makes Instant Pots filed for bankruptcy earlier this year
Read the story:
Read the story:
Well, at first I was shocked, then surmised that it was because the product was too perfect, LOL!
But now, having read the article - am of several opinions but am not converse enough of the business world to really state much.
I think when all is said and done, the bottom line is all that money spent on R & D was grossly negligent of the future. Someone, somewhere should have seen that. Such a diverse company, to allow all of them to be dragged down by one, just doesn't make sense.
Does it all boil down to greed? ... again? .. as per usual?
JMHO
But now, having read the article - am of several opinions but am not converse enough of the business world to really state much.
I think when all is said and done, the bottom line is all that money spent on R & D was grossly negligent of the future. Someone, somewhere should have seen that. Such a diverse company, to allow all of them to be dragged down by one, just doesn't make sense.
Does it all boil down to greed? ... again? .. as per usual?
JMHO
GotGarlic
Chef Extraordinaire
FYI, the USDA has not approved any electronic pressure cookers as safe for water-bath canning.
Burning Issue: Canning in Electric Multi-Cookers
Burning Issue: Canning in Electric Multi-Cookers
Are you saying that it wouldn't be safe to water bath can in a pot that hasn't be specifically approved for canning by the USDA? I can understand that for pressure canning and for steam canning, but not for water bath canning. In terms of water bath canning, if the water in an Instant pot can cover the jars by the required inch or two, what would be the problem? Knowing when the water came to a boil for proper timing?
I'm asking the same question taxy. Not having an IP it is hard for me to visualize but don't most of them have glass lids? and even if not, water bath pots don't either, only way to know is to look. If it can hold that boil for the required 10-15-20 minutes, I should not think it matters.
I believe wording is a problem here. People have a tendency to say "canning" and not specify 'pressure', 'steam'. 'water bath',. The wording may start out correct but because people want to take a shortcut they will drop the all important word assuming everyone knows if you've changed methods.
I believe wording is a problem here. People have a tendency to say "canning" and not specify 'pressure', 'steam'. 'water bath',. The wording may start out correct but because people want to take a shortcut they will drop the all important word assuming everyone knows if you've changed methods.
jennyema
Chef Extraordinaire
GG’s article was about pressure canning, not water bath canning. Pressure cookers should not be used for pressure canning.
except GG specifically stated water-bath canning. Egro, I assumed, perhaps wrongly that was included in the article. Yes, I already understood they were saying it is not approved for pressure canning.
another question might be - "Is it not approved for pressure canning simply because they have not tested it? or have they tested it?"
pepperhead212
Master Chef
Another problem with using these things for canning, even water bath or steam canning, is the depth - about all you can do with a 6 qt one, FI, is 1 c jars, or smaller. I put 4 pint jars in for yogurt, but that's sitting on the bottom of the pot, and they barely fit - I wouldn't can anything in it that had to be sealed, even water bath canning. Of course, there are larger ones (though they still aren't that much deeper), and there are electric models that are made by brands specifically for canning.
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Kaneohegirlinaz
Wannabe TV Chef
I found this:
www.bedbathandbeyond.com
I think I also saw a Ball brand Pressure Canner.
I would never try to pressure can in my present IP.
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I would never try to pressure can in my present IP.
Andy M.
Certified Pretend Chef
Isn't BBB out of business?
pepperhead212
Master Chef
It is around here - but I didn't know if it was everywhere, or if they had just closed brick and mortar stores.
jennyema
Chef Extraordinaire
Yes
GotGarlic
Chef Extraordinaire
This is the question - whether the IP maintains a rolling boil for the entire time it needs to. Apparently it cycles up and down, so some models can maintain it and some can't. This method has not been tested by the USDA, so they don't recommend it, but some people use it anyway, relying on their own experience and judgment.
This is certainly true.
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