Q and A: Canning pecans and duck confit
Wednesday, December 28th, 2011Canning pecans
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.
Estes Mills
Texarkana, Texas
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
Duck confit
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.
Wendy
Huddersfield, Yorkshire
England
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
December 28th, 2011
I’d like to can some of our pecans as we had an excellent crop this year. Do you pressure can them or water bath can them? How long do you process them for? Thanks!
December 29th, 2011
Susan,
You can water bath them, but the jars float! I pressure can mine. The nutmeats are toasted on a cookie sheet until dry and hot, then packed into pint and half pint jars. They are processed at 5 pounds pressure for 10 minutes. And they stay good for years and years!
Jackie