/ck/ - Food & Cooking

[Anonymous No.15595922]

I currently live in a hotel and all I have to cook with is an instant pot. I bought a bunch of jars for an unrelated project and it turns out I bought way too many so I want to use them up with canning. I tried making some marmalade but I didn't cook it down enough and it turned out more like a chutney. Anyway what I want to know is can you make preserved baked goods by pressure canning them? I tried looking online and all the resources say not to, but they're all assuming that I'm going to be just baking the jar in an oven whereas what I want to do is bake it under steam pressure like you would when canning soup or something. I figure it should sterilize it and kill all the botulism if you cook it long enough but I can't be sure because the USDA and all the normal resources for this just seem to be completely ignorant that someone would want to do this. I know cake and bread is probably going to turn out shitty if it's steamed but I want to do it anyway.

[Anonymous No.15595930]

>>15595922
>instant pot

[Anonymous No.15595937]

>>15595922
why are you living in a hotel?

[Anonymous No.15595941]

>>15595922
What you want is to research brining. It's a form of pickling which will allow you to preserve things indefinitely, and which you can do easily with what you have now. All you really need is to make sure your materials are sterilized, but brining is really forgiving even with that.

As long as you're using the correct amount of salt, there's only a tiny risk of botulism, and even there you can eliminate that with a little bit of citric acid.

[Anonymous No.15595948]

>>15595922
>botulism

[Anonymous No.15595959]

>>15595937
for work
>>15595941
I know about pickling. I've done it before. I might do it to get rid of some of the jars but I specifically just want to know about pressure canning bread/cake/cinnamon rolls because I can't find any information about how to safely do it.