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.
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.
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
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.
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!
The pot I have can be purchases at Amazon for about $40 now with free shipping.
“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!
I know that you go into the pressure cooker after you’ve been canned.
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...
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.
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.
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.
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.
BFL- canning ping.
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.
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.
There are several here and good prices!
http://www.sportsmansguide.com/net/cb/fagor-duo-8-quart-pressure-cooker.aspx?a=480844
good place- that’s my favorite store.
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.
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.
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