Hey there, fellow canning enthusiasts! I'm a supplier of the Old Mirro Matic Pressure Canner, and I get this question a lot: "Can the Old Mirro Matic Pressure Canner be used for canning pears?" Well, let's dive right into it and find out.
First off, let's talk a bit about the Old Mirro Matic Pressure Canner. This bad boy has been around for a while, and it's got a solid reputation in the canning world. It's built to last, with a sturdy construction that can handle the rigors of canning. The pressure canner works by creating a sealed environment where the pressure inside the canner is higher than the outside. This higher pressure raises the boiling point of water, which in turn allows you to reach temperatures high enough to kill bacteria, yeasts, and molds that can cause spoilage in canned foods.
Now, when it comes to canning pears, the Old Mirro Matic Pressure Canner is definitely up to the task. Pears are a low - acid fruit, and low - acid foods require pressure canning to ensure they are safe to store and eat. The high temperatures achieved in a pressure canner are necessary to destroy Clostridium botulinum, the bacterium that produces the deadly botulinum toxin.
Let's go through the steps of canning pears using the Old Mirro Matic Pressure Canner.
Step 1: Prepare Your Pears
First, you'll need to select fresh, ripe pears. Wash them thoroughly under running water to remove any dirt or debris. Then, peel the pears, core them, and cut them into slices or leave them whole, depending on your preference. You can also add some lemon juice to the pears to prevent them from turning brown.
Step 2: Prepare the Syrup
Next, you'll want to make a syrup for the pears. You can use a light, medium, or heavy syrup, depending on your taste. To make a light syrup, combine 1 cup of sugar with 4 cups of water. For a medium syrup, use 1.5 cups of sugar with 4 cups of water, and for a heavy syrup, use 2 cups of sugar with 4 cups of water. Bring the syrup to a boil, then let it cool slightly.
Step 3: Fill the Jars
Take your clean canning jars and fill them with the prepared pears. Leave about 1 - 1.5 inches of headspace at the top of the jar. Then, pour the cooled syrup over the pears, making sure to cover them completely. Use a non - metallic utensil to remove any air bubbles from the jars. Wipe the rims of the jars clean with a damp cloth, and then place the lids on the jars and screw on the bands until they are finger - tight.
Step 4: Load the Canner
Place a rack in the bottom of the Old Mirro Matic Pressure Canner. Add 2 - 3 inches of water to the canner. Carefully place the filled jars on the rack, making sure they are not touching each other. Put the lid on the canner and lock it in place.
Step 5: Build Pressure
Turn the heat on high and wait for the steam to start coming out of the vent pipe. Let the steam escape for 10 minutes to ensure all the air is removed from the canner. Then, place the weight on the vent pipe. As the pressure builds, the weight will start to jiggle or rock, indicating that the canner has reached the correct pressure.
Step 6: Process the Jars
Once the canner has reached the correct pressure, start timing the processing time. For pears, the processing time can vary depending on the size of the jars and your altitude. Generally, for pints, you'll process them for about 25 - 30 minutes, and for quarts, it's about 30 - 40 minutes. Keep an eye on the pressure gauge to make sure the pressure stays constant throughout the processing time.
Step 7: Cool the Canner
After the processing time is up, turn off the heat and let the canner cool down naturally. Do not try to force the pressure down by running cold water over the canner or removing the weight prematurely. This can cause the jars to break or the seals to fail. Once the pressure gauge has returned to zero, wait an additional 10 minutes before removing the weight and unlocking the lid.
Step 8: Check the Seals
Carefully remove the jars from the canner and place them on a towel to cool. After 24 hours, check the seals on the jars. Press down on the center of the lid. If the lid does not move or make a popping sound, the jar is sealed. If the lid pops up and down, the jar did not seal properly, and you'll need to either re - process the jar or store the pears in the refrigerator and use them within a few days.
Now, you might be wondering how the Old Mirro Matic Pressure Canner compares to other canners on the market. Well, there's the Micro Matic Pressure Cooker, which is also a great option. It's a bit more compact, so it might be a good choice if you have limited space in your kitchen. However, the Old Mirro Matic Pressure Canner has a larger capacity, which means you can can more pears at once.
Another option is the 12 Quart Mirro Pressure Canner. This canner is a bit larger than the Old Mirro Matic, but it still has the same reliable performance. It's a great choice if you're planning to do a lot of canning.
In conclusion, the Old Mirro Matic Pressure Canner is an excellent choice for canning pears. It's reliable, easy to use, and can handle the job with ease. Whether you're a seasoned canner or just starting out, this canner will help you preserve your pears and enjoy them all year round.
If you're interested in purchasing an Old Mirro Matic Pressure Canner or have any questions about canning, feel free to reach out. We're here to help you with all your canning needs.
References
- Ball Blue Book Guide to Preserving
- USDA Complete Guide to Home Canning