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Anyone know anything about Pressure Cooker/Canners?
22 August 2011 | US Navy Vet

Posted on 08/22/2011 9:21:30 AM PDT by US Navy Vet

I am getting ready to do Fall Canning and I need to know what one is a good one.


TOPICS: Agriculture; Food; Gardening; Hobbies
KEYWORDS: canning; cooking; food
Any advice will be appreciated!
1 posted on 08/22/2011 9:21:35 AM PDT by US Navy Vet
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To: US Navy Vet

Be careful so they don’t blow up


2 posted on 08/22/2011 9:22:33 AM PDT by mel
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To: US Navy Vet; eastforker

Eastforker was discussing just that very thing over the weekend.


3 posted on 08/22/2011 9:23:17 AM PDT by humblegunner (The kinder, gentler version...)
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To: US Navy Vet

What are you canning? I think you only need a pressure cooker or canner if you’re canning meat or veggies. Fruit - all you need to use is a large pot or kettle.

If you really need one, go to Amazon and look. The comment section will tell you which one is the best.

Have fun! I love canning.


4 posted on 08/22/2011 9:24:47 AM PDT by miss marmelstein (Run, Sarah, Run! Please!)
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To: US Navy Vet

Can you give some additional background? Are you looking to do large-scale canning in quart jars, or are you looking to can just pint jars?

What type of stove have you? Gas, electric, induction?


5 posted on 08/22/2011 9:25:46 AM PDT by NVDave
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To: US Navy Vet

stainless steel, expensive but you don’t get aluminum in your food

growing up my mother cooked EVERYTHING in a pressure cooker, but she didn’t do canning, go figure

make sure the seals are on well.


6 posted on 08/22/2011 9:26:33 AM PDT by television is just wrong
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To: US Navy Vet

Not an answer but I went with vacuum sealing and freezing.


7 posted on 08/22/2011 9:26:37 AM PDT by Peter from Rutland
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To: US Navy Vet

Check out stores that sell used appliances. Look for a Presto brand canner.


8 posted on 08/22/2011 9:26:56 AM PDT by Eric in the Ozarks (Eh ?)
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To: US Navy Vet

All-American, the best of the best:

http://www.amazon.com/s/ref=bl_sr_kitchen?_encoding=UTF8&node=1055398&field-brandtextbin=All%20American


9 posted on 08/22/2011 9:26:56 AM PDT by Free Vulcan (Obama/Biden '12: No hope and chump change.)
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To: miss marmelstein
I do all my canning in a water bath canner too as the only veggies I can are those that get pickled or tomatoes.

I LOVE canning too. I'm looking forward to canning some tomatoes this upcoming weekend and then there's apple season this fall. So much fun.

10 posted on 08/22/2011 9:28:04 AM PDT by MissyMa
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To: US Navy Vet

I have an old one about 60 years or so but it works just fine. It holds 7 quarts or 16 pints. Best if you can get one with a preasure guage and a safety popoff valve . I haven’t looked at any new ones so I don’t realy know about them.


11 posted on 08/22/2011 9:28:37 AM PDT by eastforker
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To: US Navy Vet
Backwoods Home magazine has some articles and a cookbook. Your search function should help find many articles. I got over 37,000 hits on Ask Search.

I got an electric pressure cooker and a stove top. The electric pressure cooker works better than the stove top on an eclectic stove.

12 posted on 08/22/2011 9:29:01 AM PDT by mountainlion (I am voting for Sarah after getting screwed again by the DC Thugs.)
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To: US Navy Vet
Just by coincidence, my wife just bought this one:

All-American Pressure Cooker

It's a bit pricey, but will last a lifetime. It's built like a tank and it holds 7 quart sized jars easily. Over the weekend we canned 14 quarts of soup and it worked like a champ.

13 posted on 08/22/2011 9:29:26 AM PDT by 109ACS (If this be Treason, then make the most of it. Patrick Henry, May 1765)
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To: US Navy Vet
I just bought this All-American 921 pressure canner from Amazon for $200.

Very happy with it so far. I've canned ~30 quarts of garden veggies so far.

However, those were the first things I ever canned.

You might try craigslist to find something cheaper.

I like this thing because it's built like a tank. Having a large thermal mass which cools slowly seems to be important to keep all the liquid from boiling out of your quart jars during cool down.

14 posted on 08/22/2011 9:30:13 AM PDT by Royal Wulff
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To: US Navy Vet

With a pressure cooker and the right blend of herbs and spices, you can make Kentucky Fried Chicken.


15 posted on 08/22/2011 9:31:08 AM PDT by Dixie Yooper (Ephesians 6:11)
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To: US Navy Vet

I suggest Duromatic. Excellent quality, easy to use and not a jiggle top. Makes fantastic risotto. For canning most stuff all you need is a big pot with rack for a hot water bath.


16 posted on 08/22/2011 9:32:56 AM PDT by Pinetop
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To: US Navy Vet

From reviews on Amazon and the ummm...preparer site I visit, Presto’s pressure canner with the gauge is good. If you are using a glass top stove the base of the pan should only be one inch larger than the burner.

Check your local County Extension office in person, or on line, you can either get free or very inexpensive info. (at least that’s how it used to be)

I just bought Ball’s Book of Home Preserving. Seems to be a good book, but no much on freezing or drying.


17 posted on 08/22/2011 9:35:41 AM PDT by madison10
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To: US Navy Vet
The stuff around our house is well over 40 years old and still works fine.
I wouldn't have any idea what is "good stuff" today.
One thing for sure...new seals/lids are a must and wide mouth jars are much easier to work with!

And these things... are useless for true canning. They are, however, good for dry storage or if you're going to eat the product, something like bread and butter pickles, quickly.

18 posted on 08/22/2011 9:38:00 AM PDT by philman_36 (Pride breakfasted with plenty, dined with poverty, and supped with infamy. Benjamin Franklin)
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To: US Navy Vet
I have been safely using a pressure cooker and canning fruit, vegetables and meats for very well over 35 years.

In this one case, I would highly recommend relying on government information at the US Department of Agriculture.

I personally use a large aluminum Mirro pressure cooker for almost everything but I also use a small stainless steel one exclusively for acidic fruits such as tomatoes and tomato (spagetti, etc) sauces.

19 posted on 08/22/2011 9:43:56 AM PDT by pyx (Rule#1.The LEFT lies.Rule#2.See Rule#1. IF THE LEFT CONTROLS THE LANGUAGE, IT CONTROLS THE ARGUMENT.)
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To: US Navy Vet
Try here - lots of great info.

Frugal's Forums - Canning and Preserving Food

20 posted on 08/22/2011 9:46:05 AM PDT by ProfoundMan (Time to finish the Reagan Revolution! - RightyPics.com)
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To: Dixie Yooper
With a pressure cooker and the right blend of herbs and spices, you can make Kentucky Fried

Make sure it's one that doesn't use a rubber seal or the higher heat will destroy the seal and could result in hot oil spraying out.

21 posted on 08/22/2011 9:47:50 AM PDT by Errant
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To: US Navy Vet

It’s not overly technical

you just heat up the jars with the LIDS OFF (or just loose) until boiling

(or proper temp for whatever you are canning)

THEN -while it is still hot or boiling- close and tighten the lid onto the jars

As they cool, the seal will form a vacuum


22 posted on 08/22/2011 9:49:07 AM PDT by Mr. K (CAPSLOCK! -Unleash the fury! [Palin/Bachman 2012- unbeatable ticket])
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To: US Navy Vet

I retired my old 1940’s pressure canner and bought an All American model 921 about 3 years ago.

Pressure can about 35-40 cases a year - everything from venison, beef, chicken, fish, potatoes, lots of different beans, peas, corn, peppers (along with same number of water bath ones - tomatoes, apple sauce, pickles, etc.)

Great canner and NO gaskets to have to replace. I did modify mine with a key ring, thin chain and cotter pin - keeps the weight where you can’t lose it...

I highly recommend them - worth the little bit extra, and no, aluminum does not get into the canning food jars as someone suggested.


23 posted on 08/22/2011 9:50:29 AM PDT by DelaWhere (Better to be prepared one year early than one day late!)
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To: US Navy Vet

The folks who have advised you to get the All-American pressure canner are wise. It uses the metal-to-metal sealing system as opposed to using a gasket. It will never wear out. I still have the canner my mother used decades ago. I just bought a new one this year because I am now retired and doing more canning. Canning is a very satisfying project, And you don’t lose all the produce and hard work as you would if you freeze and then lose electricity. Best wishes!


24 posted on 08/22/2011 9:52:57 AM PDT by jemckay19
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To: Eric in the Ozarks
I have a stainless 6 quart Presto that is one of my most used pots. It's great for vegetables (2 mins), beans/peas (12 mins), roasts (45 mins), spaghetti sauces (12 mins), meatballs (porcupine mostly) (15 mins), chicken (20 mins), pork and specialty dishes. It saves on cooking time/energy and not heat up the kitchen. I also have two large aluminum mirror cookers for canning.

The pot I have can be purchases at Amazon for about $40 now with free shipping.

25 posted on 08/22/2011 9:55:09 AM PDT by Errant
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To: Mr. K

“It’s not overly technical

you just heat up the jars with the LIDS OFF (or just loose) until boiling

(or proper temp for whatever you are canning)

THEN -while it is still hot or boiling- close and tighten the lid onto the jars

As they cool, the seal will form a vacuum”


Hope you have a paid up life insurance policy - that’s a sure way to need it.

Need to get the internal temp of the jars to 240F - boiling water just won’t get over 212 without pressure - less as you go higher in altitude.

Never, never, never try to can low acid foods that way!


26 posted on 08/22/2011 9:56:56 AM PDT by DelaWhere (Better to be prepared one year early than one day late!)
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To: US Navy Vet

I know that you go into the pressure cooker after you’ve been canned.


27 posted on 08/22/2011 9:58:37 AM PDT by the invisib1e hand
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To: Errant

The Presto we have was bought by my dad when he and mom were married in 1945. It is big enough to handle quart jars...


28 posted on 08/22/2011 10:01:48 AM PDT by Eric in the Ozarks (Eh ?)
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To: Eric in the Ozarks

Those things used to scare me to death when I was little!! When the pressure thingy started rattleing I was out of there!! My Mom used to cook everthing in her Presto and in a fraction of the time it took to cook the regular way. All those good veggies from the garden sure were great in the wintertime. Good memories.


29 posted on 08/22/2011 10:12:42 AM PDT by NativeTxn
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To: NativeTxn

We took the presto with us when we lived in Yokohama in the 1950s. Our maid, Masako, was sure the thing was “gona blow,” whenever my mom used it.


30 posted on 08/22/2011 10:29:08 AM PDT by Eric in the Ozarks (Eh ?)
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To: Free Vulcan

I think it’s interesting that the American Canners are recommended to keep aluminum out of your food, but they are all made of cast aluminum.


31 posted on 08/22/2011 10:34:15 AM PDT by FrogMom (There is no such thing as an honest democrat!)
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To: US Navy Vet

I’ve had an All American pressure canner for 15 years.They are really expansive but made in the USA and don’t use seals which is something that most need replaced every or so. If you want one to last a lifetime buy an All American.Mine will do 14 quarts at a time.


32 posted on 08/22/2011 10:43:02 AM PDT by chris_bdba
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To: US Navy Vet

BFL- canning ping.


33 posted on 08/22/2011 10:43:06 AM PDT by WOBBLY BOB (My mind is like a steel trap: rusty and illegal in 37 states.)
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To: US Navy Vet

This is my first canning season with my new All-American Model 921. I LOVE it! Can process 19 pints at a time! Made like a tank, its many safety features leave me worry free of explosion (as long as I follow safety instructions!) Just finished apples and heading into pears! If you have a microwave or hood over your stove, make sure you purchase a canner that will fit within your space perameters (I almost bought one too tall) AND my All-American 921 is HEAVY (Over 20 lbs w/out water or filled jars). No problem for me since I have gas stove with heavy metal grates but it is definitely too heavy for smooth surface (glass) cooktops. Electric coil cooktops might not be able to handle the weight either. I load mine down when I’m processing and it gets heavy. I spent alot for this canner but it will last forever and is worth the money. Good luck as you weigh the options.


34 posted on 08/22/2011 10:48:55 AM PDT by johnsmom (home canning)
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To: US Navy Vet

We use the Mirro. It works fine but keeping an eye on the gauge gets tiresome. The weighted kind avoid that and needing to check the gauge for accuracy periodically.

The All-American brand have a great reputation but, as I remember, they weigh a lot more and consequently take much more time to cool down so multiple canner loads take longer.


35 posted on 08/22/2011 10:55:18 AM PDT by Ford4000
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To: WOBBLY BOB

There are several here and good prices!

http://www.sportsmansguide.com/net/cb/fagor-duo-8-quart-pressure-cooker.aspx?a=480844


36 posted on 08/22/2011 11:02:45 AM PDT by antisocial (Texas SCV - Deo Vindice)
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To: antisocial

good place- that’s my favorite store.


37 posted on 08/22/2011 11:10:41 AM PDT by WOBBLY BOB (My mind is like a steel trap: rusty and illegal in 37 states.)
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To: US Navy Vet

I love canning. I have been canning for the past month. Make sure you get a Ball Blue Book or a canning guide. Also follow all the rules and don’t take shortcuts on processing or cleaning hands and utensils.

I haven’t had a bad jar yet and I have been doing it for years. Check to make sure that all sealed after processing.

I have a water bath canner and a Presto Pressure canner. Some foods can only be pressure canned. Many high acid foods can be canned in a water bath canner. They have some fancy ones if you are doing quarts or a lot of things.
Have fun.


38 posted on 08/22/2011 11:19:42 AM PDT by dforest
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To: US Navy Vet

Hey ‘Vet,

I hope your thread doesn’t get hijacked by the anti-preparedness trolls, which the moderators seem to let run riot here. Prepping used to be welcome on FR, but now trolls just make fun of us. It’s one of the reasons my posting has slowed to a trickle.


39 posted on 08/22/2011 11:20:52 AM PDT by backwoods-engineer (Any politician who holds that the state accords rights is an oathbreaker and an "enemy... domestic.")
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To: US Navy Vet
Walmart carries Presto pressure canners. We have one. It works fine. It's not the cadillac like the All-American brand, but it does the job. Walmarts in my area usually have a few on hand this time of year. If not, go to the link below. they have free shipping to your closest store for pick up.

Walmart

40 posted on 08/22/2011 11:28:19 AM PDT by OB1kNOb (When scraping bottom of political candidatesbarrel, the top layer of scum isn't better than bottom.)
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To: US Navy Vet

Also, be sure to get a pressure canner model that has a pressure regulator (aka a “jiggler”) rather than a model that just has the pressure gauge. Some come with both, but a jiggler is a MUST have to prevent explosions. It will allow the pressure to release once it exceeds the 5-10-15 lbs of pressure you set the jiggler to measure.


41 posted on 08/22/2011 11:34:01 AM PDT by OB1kNOb (When scraping bottom of political candidates barrel, the top layer of scum isn't better than bottom.)
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To: backwoods-engineer

Matthew 25(KJV)
1Then shall the kingdom of heaven be likened unto ten virgins, which took their lamps, and went forth to meet the bridegroom.

2And five of them were wise, and five were foolish.

3They that were foolish took their lamps, and took no oil with them:

4But the wise took oil in their vessels with their lamps.

5While the bridegroom tarried, they all slumbered and slept.

6And at midnight there was a cry made, Behold, the bridegroom cometh; go ye out to meet him.

7Then all those virgins arose, and trimmed their lamps.

8And the foolish said unto the wise, Give us of your oil; for our lamps are gone out.

9But the wise answered, saying, Not so; lest there be not enough for us and you: but go ye rather to them that sell, and buy for yourselves.

10And while they went to buy, the bridegroom came; and they that were ready went in with him to the marriage: and the door was shut.

11Afterward came also the other virgins, saying, Lord, Lord, open to us.

12But he answered and said, Verily I say unto you, I know you not.

13Watch therefore, for ye know neither the day nor the hour wherein the Son of man cometh.


42 posted on 08/22/2011 11:36:37 AM PDT by US Navy Vet (Go Packers! Go Rockies! Go Boston Bruins! See, I'm "Diverse"!)
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To: US Navy Vet
An excellent resource to add to your kitchen library.......

Low as $10 including shipping by seller on Amazon.com. New copy.

43 posted on 08/22/2011 11:40:03 AM PDT by OB1kNOb (When scraping bottom of political candidates barrel, the top layer of scum isn't better than bottom.)
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To: FrogMom
I think it’s interesting that the American Canners are recommended to keep aluminum out of your food, but they are all made of cast aluminum.

Not sure what the first thing has to do with the second.

Prepared food goes in glass jars with lids and bands.
Filled jars are lowered into hot water in canner.
Food never makes contact with hot water or canner.

44 posted on 08/22/2011 11:59:38 AM PDT by whd23 (Every time a link is de-blogged an angel gets its wings.)
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To: US Navy Vet

http://www.amazon.com/s/?ie=UTF8&keywords=american+pressure+canner&tag=googhydr-20&index=aps&hvadid=3212111577&ref=pd_sl_8zuksxj379_b

American Harvest canners are on sale.

Heavy duty, reliable.. It’s the one I bought after researching last year.


45 posted on 08/22/2011 3:21:52 PM PDT by TASMANIANRED (We kneel to no prince but the Prince of Peace)
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To: US Navy Vet

My parents have a pressure cooker they bought at Sears or Monkey Wards 45 years ago and they still use it. I think it was a West Bend. It doesn’t have a gauge on it, just the rotating top that hisses.


46 posted on 08/22/2011 3:29:27 PM PDT by rabidralph
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To: US Navy Vet

Make sure the rims of the jars are wiped clean and the rubber gasket on the pressure cooker are clean and not stretched. These are the most mistakes made by beginning canners.


47 posted on 08/22/2011 3:30:42 PM PDT by KYGrandma (The sun shines bright on my old Kentucky home......)
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To: whd23

Avoiding aluminum is mentioned twice is why I mention it.

My canner is a Presto and it’s aluminum. Thinking about getting the monster All-American, also aluminum.


48 posted on 08/22/2011 4:39:50 PM PDT by FrogMom (There is no such thing as an honest democrat!)
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To: US Navy Vet

I’m canning some beef stew following what this woman did in this video http://www.youtube.com/watch?v=YPYXi7Wn4gw

If she can can safely in that filthy kitchen I’m good to go.


49 posted on 08/22/2011 4:52:24 PM PDT by Royal Wulff
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To: US Navy Vet
My grandma had an All American and it is still working - my sister had it. I just bought a big All American from Emergency Essentials this summer while they were on sale.

All Americans do not have the rubber seal around the top of the canner like the Presto and Mirror canners. I've been canning meats (chicken, beef) and veggies from the farmer's market - my garden died this year because of the drought here in Texas. Got a few tomatoes before they died and a couple of cucumbers. I also purchased a dehydrator and have been making dried fruits and veggies (corn and some carrots). You won't regret the purchase of the All American.

50 posted on 08/22/2011 7:18:46 PM PDT by texgal (end no-fault divorce laws return DUE PROCESS & EQUAL PROTECTION to ALL citizens))
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