Newbie w/question about Mirro pressure canner.
bodhimama
15 years ago
Featured Answer
Sort by:Oldest
Comments (20)
ksrogers
15 years agoshirleywny5
15 years agoRelated Discussions
Two newbie questions about canners...
Comments (7)Illy, I agree with Bejay. While I understand the impulse to "get it right the first time," since haven't tried canning yet and aren't sure what you'll want to can, I suggest you find out more about what you like, what interests you, how you end up actually canning, before you spend a lot of money on equipment. You probably want to start with BWB canning, and if you really are going to mostly make just "a few half-pints at a time," then for BWB you don't even NEED a canner. You just need a pot with a lid that is deeper to hold the largest jars you plan to can -- enough deeper that there is room for the jars to sit on top of a rack of some kind, and that there can be water at at roiling boil covering the jars well. You may well have such a pot already. Like bejay, I found that the key wasn't the pot or canner itself but a rack for the bottom of it. Even canners that you buy often come with racks that are useless for small jars, so you will want to buy something that they can sit on --- there are nice stainless steel ones meant for this purpose available at kitchenkrafts.com & other specialty retailers, OR you can cruise the dollar and discount stores for a cake-cooling rack that fits your pot. (This will work fine but be sure not to dump your canning water or remove the rack when finished; if you leave it soaking overnight because, say, you plan to can again in the morning, I can tell you from experience it'll get spots of rust.) SO, to start your canning adventure, I actually recommend NOT buying a canner but rather measuring your pots and finding a suitable rack. If you don't have a pot already that will work, then buy an inexpensive enamel canner as bejay says --- they are less than $20. If you plan to can in small jars, I would get the smallest one I can find --- no point taking up the room for something that will hold quarts if you will never can in them (I never have; it's just me and my husband in the house so the biggest jar I've ever used is 3 cups; mostly I can in pints and half-pints.) The other things I recommend buying before you start to can (other than jars, which come with lids and rings) are 1) a jar lifter [available wherever canners are sold, usually, --- about $5 and a LIFE saver], and 2) a Ball Blue Book (also less than $10 and full of useful instructions, recipes, etc.). Then just start canning! Begin with applesauce or jam or pickles or fruit in syrup -- all easy and VERY low-risk things you can BWB. See what you like. Post to us about your adventures! If --- or when ;-) --- you get hooked, as bejay says, you may decide you want a larger canner, or a better-quality rack, or to move on to a pressure canner. But by then you'll have more of an idea of how much one is worth to you, which will help you spend your money wisely. Just my 2 cents. Happy canning! Zabby...See MoreQuestion about pressure cookers (not canners)
Comments (9)That's what I figured. While I never noticed if the water in the canner was still boiling after a natural depressurization, I have seen the food boiling in the jars. Worries me that when I just tried PCing 2C of water in the electric one, it wasn't boiling after quick release. But they won't take it back - too late, had to have done it last night. Thanks for the link, I did read that this morning before DD had to go to Girl Scouts and I went shopping, it looks like I used too much water (only supposed to use 1.5x as much water as rice) and also may have done 1 minute too long (following the manual that said 7 minutes) if it doesn't take longer to cook more rice (I used 1.5C of rice and 3C of water, and not in a bowl - that's what I used for steaming but for PCing I just put the rice directly into the PC). But I got The Pressure Cooker Cookbook by Toula Patsalis at the library today, others coming on interlibrary loan so I will get this figured out. Hopefully the electric PC will work with the recipes (I won't use the manual) and will just need a little longer cooking time due to not coming to full pressure (?)....See MoreUsing a pressure canner as a water bath canner?
Comments (14)As others have said you can use the pressure canner if it allows 2 inches of boiling water above the jars. Be very careful, however. Two years ago I was using this method and had locked down the lid leaving the vent open as JodieMo suggested earlier. A small amount of pressure had built up and when I removed the lid, the superheated water exploded up out of the canner and burned me quite badly. I still have the scars to prove it. This was a very old canner (it has since been retired) and did not contain the pressure lock that modern Presto models have. However, I will never again lock a pressure cooker lid down for boiling water processing. Either remove the seal or search for a lid that fits the pot....See MoreA newbie preasure canner question
Comments (10)I typically have a film on my lids as they dry when removing from the canner. It doesn't matter what I'm pressure canning. When I remove the rings, and wash the jars and lids, it's gone. As Dave suggested, wash the rims, but don't put them back on the jars, you don't need them, unless you are giving a jar as a gift and at that time, apply the clean rim. It's normal when you open the lid, to smell the food you canned. Ball Book says, "You may notice a slight decrease in the food/and or liquid levels. This happens as food shrinks from heat processing. It may also result from a siphoning of the liquid during processing. After the jars have cooled 12 to 24 hours, test the lids to determine if a vacuum seal has formed. The best method for testing a seal is to press the center of the lid to determine if it is concave, then remove the band and gently try to lift the lid off with your fingertips. If the center does not flex up and down and you cannot lift the lid off, the lid has a god vacuum seal. Listen for a "ping" whe the lids seal." Plus when you wash the jars, that lid should be nice and tight and only budge with a can opener. Sounds like you are trying to do everything right and the folks hear will help you, so don't be afraid to ask questions. Congratulations on your new skills! It get's addictive!!! June Lynn...See Moredigdirt2
15 years agobodhimama
15 years agoksrogers
15 years agoshirleywny5
15 years agodigdirt2
15 years agobodhimama
15 years agoshirleywny5
15 years agoksrogers
15 years agodigdirt2
15 years agolaura_boatright_msn_com
12 years agodorisruth10_yahoo_com
12 years agokkkayngel
9 years agodigdirt2
9 years agolenahiebert88
8 years agoHU-692256483
3 years agoSusan Pletcher
3 years agoHU-106127221
last year
Related Stories
WALL TREATMENTSPick the Right Paint Finish to Fit Your Style
The question of finish may be as crucial as color. See which of these 9 varieties suits your space — and budget
Full StoryMOST POPULARHow to Choose the Right Kitchen Sink
Learn about basin configurations, sink shapes, materials and even accessories and specialty sinks
Full StoryLIFEThe Top 5 Ways to Save Water at Home
Get on the fast track to preserving a valuable resource and saving money too with these smart, effective strategies
Full StoryKITCHEN DESIGNCreate Your Own Checklist for a Well-Stocked Kitchen
Personalize the kitchen with your own must-haves from our list of top cooking tools, small appliances, pots, pans and more
Full StoryKITCHEN STORAGEGet It Done: How to Clean Out the Pantry
Crumbs, dust bunnies and old cocoa, beware — your pantry time is up
Full StoryKITCHEN ISLANDSSmall, Slim and Super: Compact Kitchen Islands That Offer Big Function
Movable carts and narrow tables bring flexibility to these space-constrained kitchens
Full Story
calliope