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I thought spending $600 on a pressure canner was a waste until I saw the walk-in after a busy Saturday
Six months ago I would have laughed at anyone telling me to buy a pressure canner for a restaurant kitchen. I work the line at a 40 seat spot in Portland and we were throwing out maybe 15 pounds of trim and veg scraps every single week. Our chef kept saying we should do something with it, but I figured that was just him being cheap. Then a buddy who runs a spot in Seattle showed me his setup. He takes all his carrot peels, onion ends, mushroom stems, and simmer them down, then pressure cans the stock in quart jars. It sits on the shelf for months and costs him basically nothing. Last Saturday we had a brutal service and I watched a full cambro of veg trim go straight into the trash. I went home and ordered the canner that night. Now I'm running batches every Monday morning before prep and we haven't bought boxed stock in 5 weeks. Curious if anyone else cans stock for their line or if I'm just late to something everyone already does.
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evan_wilson1823d ago
Pressure canning and water bath canning are not the same thing, and stock is a low acid food so it actually needs the pressure canner to be safe to sit on a shelf. If you tried the same thing with a regular boiling water bath you would be risking some serious stuff. Sounds like you got the right gear though, so just make sure you are running it at the correct pressure for your altitude.
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