http://www.democraticunderground.com/11579946Oh my.
TNDemo (3,429 posts) Profile Journal Send DU Mail Ignore
Pressure canner.
I let it be made known I was in the market for a pressure canner and today one arrived on my doorstep from my kids (good kids!). I have only used a water bath canner before but wanted to can green beans and other low acid stuff. It is a Presto 23 qt canner cooker that says it doubles as a water canner. Has anyone got this brand? Would be interested in your experience. Also want to be sure I don't put an eye out or get burned.
Pressure-cookers, like natural gas stoves, have the tendency to explode.
If the primitive wants canned green beans and other low acid stuff, I suggest she go to the grocery store and buy them.
The defrocked warped primitive, she with the face like Hindenberg's, who's been banned for life from nursing:
Warpy (63,196 posts) Profile Journal Send DU Mail Ignore
1. I have the All American one with the six clamps instead of the rubber ring. I've had a rubber ring standard cooker in the past and found that the rings have to be replaced frequently because they soften and tend to stick. At that point, you'll need a weightlifter to get the thing apart.
Pressure canning is safer than it once was. Just know that you're going to have to stay in the kitchen while the stuff processes to make sure that gauge doesn't either go into the danger zone or stay too low to sterilize the food.
HopeHoops (31,018 posts) Profile Journal Send DU Mail Ignore
2. I've got the same one - works great - but get one of those mason jar lifter clamp thingies.
Actually, the first thing to do is get the Ball Blue Book on canning and preserving (Agway ALWAYS has it in stock). Another useful thing is a plastic canning spatula to release trapped air bubbles around the inside of the jar. And ALWAYS use fresh lids. You can reuse the bands, but a new lid every time is critical. I have a separate water bath pot (meant for the purpose) and it works great for applesauce and such.
