In canning pecans, how much water should you put in a pressure cooker before you set your jars? I’ve never canned pecans before. Love your blogs, and pictures, and your cook book on Growing and canning your own food. I’ve learned a lot, about canning from you, and making cheese, and soap.
You put the same amount of water in your canner as usual; most canners take about 2 inches of water in the bottom to generate the steam which processes the food. Pecans and other nuts can up perfectly. I used some that my friend Juanita Saunders and I canned back in New Mexico, more than 14 years ago for my Christmas pies. They were awesome! — Jackie
Do you know if it’s possible to pressure can duck confit? I’ve done it the old French way for years of cooking it in its own fat and then packing into jars warm although ‘theoretically it’s supposed to be safe I’ve always kept it refrigerated. I’m hoping that it can be done in my canner so as to be properly shelf stable but am a little concerned as most of the canning advice says to minimise fat in a product but confit is all about the duck fat.
This is one food I’d probably not can. Like you said, fat often causes seals to fail, so I’d not advise canning your duck confit. — Jackie