Anyone recently buy a new pressure canner?
catherinet (5IN)
11 months ago
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catherinet (5IN)
10 months agoRelated Discussions
'New' pressure canner - need some info and help
Comments (3)My Presto canner is about that age but definitely not like "brand new" LOL. Here's an abbreviated checklist from rec.food.preserving's FAQ to run through for your canner: 1. Check the rim to make sure there're no nicks and that the locking tabs aren't damaged. 2. Check the rubber gasket and the rubber safety pressure release. (The plug in the lid.) Discard if cracked/hardened. For your own comfort you may choose to replace both before beginning the canning season. They're quite inexpensive. Or you may want to order them and keep for a back-up. If they're hard to find in your area it's good to have them on hand. 3. If there's a pressure gauge it needs to be recalibrated. If you don't have/can't find an Extension agency in your area that tests gauges, you can mail it to Presto. Here's a link to a previous thread with contact information: Presto Gauge Testing Address. And here's the rec.food.preserving FAQ I mentioned: Pressure Canner Maintenance. There's been lots of previous discussion on this Forum about canning on flat-top stoves but the search engine is idiosyncratic: Canning and Flat Top Ranges. Flat Tops and Pressure Canning? The National Center for Home Food Preservation offers a self-paced online (free!) course in canning. It's a great way for beginners and also those wanting a refresher to polish their skills. NCHFP Preserving Food at Home: A Self-Study. I hope this helps. If you get going now you'll be all ready by tomato season to can those tomatoes and maybe a batch or two (or three or four) of Annie's Salsa. Carol P.S. Canning may be a lost art in some parts of the country but it's a long ways from dying out. Kind of like Mark Twain who said reports of his death had been exaggerated....See MoreWeights for my new Presto 23q pressure canner?
Comments (35)You'll find the discussions on hard water problems in the Causes and Solutions for Problems sections at NCHFP linked below. Hard water is primarily a problem with pickling where is causes cloudy water and discoloration problems. It isn't a risky thing per se, just an undesirable appearance issue but it can be avoided by using bottled water if your's is especially hard or you can boil the water first for 15 mins. then let it stand covered for 24 hours and skim off the residue. That will remove much of the hard minerals in the water. Adding a good 'glug' of vinegar to the canner/PC water eliminates the build-up on the canner and the jars and you can use either Lime Away or CLR to remove any build-up deposits in the canners. Vinegar works too. Dave Here is a link that might be useful: NCHFP - Problems...See Morewhat is better, pressure canner or boiling water canner?
Comments (10)There are plenty of tomato recipes you can water-bath too, however. Some of us who have only water-bath canners manage to put up quite a few tomatoes! But the good news is you can use your pressure canner as a BWB canner if you decide you want to can some recipes that can be done that way. The resources you mentioned (BBB and the NCHP) are great ones, with up-to-date safety guidelines. They'll tell you for each recipe whether it should be pressure canned or BWB canned or whether you have a choice. BWB is used for high-acid things: fruit in syrup, jams and jellies, pickles, some tomato and other recipes that have appropriate acid amounts. Pressure canners allow you to do low acid things like beans, other vegetables, prepared soups and stews, even with meat in them, and a wider range of tomato recipes. Try both approaches! See what you like! Z...See Morepressure canner or pressure cooker
Comments (7)No, they are not. It's a question of size. Pressure cookers are smaller. As a result, they heat up, and cool down, faster than a pressure canner. However, the heat up/cook down times are factored into the directions for any particular canning recipe. If you can in the pressure cooker the food will be underprocessed, and possibly unsafe. The bottom line is, you can cook in a pressure canner, but canning in a pressure cooker is not recommended....See Morecatherinet (5IN)
10 months agoannie1992
8 months agoHU-939938193
8 months agolast modified: 8 months agobragu_DSM 5
8 months agoPamella Marvel
7 months agocatherinet (5IN)
4 months ago
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