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induction-ready pressure canner?

14 years ago

Is an induction-ready pressure canner available in the US? I've checked this forum and online and haven't found anything that sounds workable. There's a Fagor pressure canning kit, but I have a Fagor pressure cooker and this sounds exactly like my cooker, i.e. no way to know what the pressure is. I don't think this would safely can low-acid foods.

Thanks,

Cheryl

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Comments (14)

wizardnm
14 years ago
Cheryl, over a year ago I redid my kitchen and went to induction. I got a new WB canner that works fine but could not come up with a pressure canner either. So what I have used is the single element unit that I bought for my temporary kitchen to cook on. I kept it and it has worked well for using with my pressure canner. Just be sure to get a good one if you decide to go with one. Mine is like the one linked below.

Nancy

Here is a link that might be useful: Cadco Hot Plate
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
Try Fagor Duo Stainless Steel 10 q. Pressure Cooker/canner. I think this one works on induction.

Otherwise get one of those heat transfer plates, which will allow you to use an alum. canner on an induction cook top.

dcarch
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I bought the Fagor, and tried it out for the first time last weekend. I peeled too many potatoes and after filling both canners with quarts, I still had enough left over for 4 more quarts, so after they were done, I brought them in and used the Fagor. It worked just fine. The main drawback is that it holds at 8lbs and 15lbs, so for canning you have to do everything at 15lbs. When you turn the knob to "open" it vents like normal, then you turn it to the 2nd position, and when it reaches pressure, it gave a "pop" sound and started releasing pressure. I turned the heat down so it kept a gentle steady stream (per instructions) and it was real easy to control on the induction. It also has a little pop-up indicator for when the pressure is down to zero, so no guessing there.
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NO! Not all stainless 18/10 is induction ready.That is a huge error. In fact most USA cookware is not appropriate for an induction cooktop. If a magnet sticks to the bottom of the cookware it will work on a induction stove. I do not know of an induction compatible pressure canner available in the USA. I am not saying it does not. The pressure canners I am familiar with are aluminum.I do have a pressure cooker that can be used on induction it is German made. I am certain there are induction pressure canners in Europe. I have recently ordered a induction cooktop and will be in the market for a pressure canner. Someone mentioned copper doesn't work well on a induction cooktop. Copper does not work at all on a induction cooktop.I will let you know if I come up with a induction pressure canner. Ebay has induction cookware at restaurant supply stores be sure the listing specifically mentions "induction compatible" or "induction ready". Restaurant supply stores have it because many restaurants have induction hobs. Some of the HSN ultrex brand cookware is induction ready, but again be sure to ask. Some of the All Clad cookware is induction. Again, not all check at their website. Induction cooktops are making big news these days particularly since Sears just came out with one. The high end manufacturers have them but they are still quite expensive. I predict induction cooktops will almost replace conventional electric cooktops within 5 years. Prices are already beginning to fall. The premier Diva de Provence from Canada has come down in price. See their website for info on induction divadeprovenceinduction.com Also there is excellent information elsewhere at this site. I am new to this and can't direst you but it is there if you search.Cheers, Antiqueace
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I have an old electric stove and it pulses and heats unevenly, even under the best of cooking conditions. That might explain some of your issues with the pressure canner. I got a one burner butane stove that I use on my countertop sometimes for canning. I got it at a restaurant supply store. Works like a charm but you have to buy the fairly pricey little gas canisters to use with it so wouldn't work if you do a LOT of pressure canning. I posted on here once about various stove options and canning and also on the Harvest Forum. I don't have the option of getting gas at my house. I did a lot of reading and thinking on it and just decided to get a new electric coil stove, although a flat top probably would have done OK, many models are appropriate for canning. I decided the benefits of induction just weren't worth the price, for me. I will say this, if you get an electric coil stove, you still are probably going to have to replace the coils and connections from time to time, they corrode and impair the performance of the burners. I have done that on my stove twice so far, due to the heavy duty use I put it to. Don't know if the glass tops last longer or not.
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jadeite
Original Author
14 years ago
Nancy,

Thank you for the link and response. What size canner will fit on this hot plate? I have an electric hot plate I got when our previous kitchen was being remodelled, but it was pitifully underpowered. It took forever to heat water for pasta. Does your hot plate do a good job of heating a big canners without a long, long wait?

Cheryl
jadeite
Original Author
14 years ago
dcarch - the Fagor cooker/canner is what I already have. It has no pressure dial, so you can't tell what the pressure is. I don't think I would be comfortable not know if it was safe or not. Botulism is pretty serious.

The induction plates are very inefficient. I've tried it with my aluminium stockpot and it takes way too long to heat a big quantity of liquid. It's much slower than gas or direct induction.

Cheryl
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
It is not the pressure that is important for canning, it is the temperature achievable at that pressure for canning safety. I am not sure.

You can get an inexpensive IR thermometer to measure the temperature of the vessel and see if yours can do the job.

I am at work now, I can't check the temperature for you.

dcarch

Here is a link that might be useful: IR termometer
wizardnm
14 years ago
Cheryl, I just have a 12qt canner, the old basic Mirro kind. If you have a larger canner, you might want to check out the Cadco website.

Nancy
jadeite
Original Author
14 years ago
Nancy - thanks again. I don't have a pressure canner, but was thinking of getting one. Until I realized that there are none which work well with induction.

dcarch - you're right that I could use a thermometer to keep a check on the temperature, but there are two problems. One is that the temperature of the pot is not the same as the temperature of the contents. There is generally heat loss because conduction isn't very efficient. The other problem is that all canning recipes are given in terms of the pressure required, not temperature. Yes, I could do the conversion, but this adds to the number of steps I have to take, not to mention having to check the temperature regularly. A pressure canner with gauge or weights is a simple solution, as long as I find a way to heat it.

Cheryl
TobyT
14 years ago
We have a propane ring that we use for pressure canning of fish when we are out in the boondocks. Works great and is also good for a corn or seafood boil for a crowd. Not expensive at all.
Jane
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
Cheryl, given a reasonable amount of time, the contain should be the same temperature as the PC or higher.

The Fagor PC I named above says it is safe for canning low acid food.

DC
annie1992
14 years ago
I've also used the burner of a turkey fryer that I got at a yard sale to can outside when it's hot. I just did 6 pints of corn. You do have to keep it out of the breeze, though, if there is any.

My old boss got an induction stove top and swore that her pressure canner worked on it, but I don't know how.

Annie
jadeite
Original Author
14 years ago
Thanks to all the replies. DH says we could put something on the gas grill which could be turned into a gas burner. I've never tried this, but it seems worth a shot. Alternatively I might look into a burner which could be plugged in as Nancy suggests.

dcarch - I know Fagor claims it is safe. I don't know what this is based on. I have a Fagor pressure cooker and wouldn't use it for low acid foods, but perhaps I'm just a coward. Thanks for your suggestions but I don't know how to test the results for safety, and I'm not willing to eat something that could make me very sick.

Cheryl
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
I seem to remember 250F is safe. It has been a while since I canned. It would be easy to find out.

If you meassure the PC and it gets to 250F with the pressure valve on, it will always be 250F inside, makes no difference how much stuff is inside the PC.

dcarch
dcarch7 d c f l a s h 7 @ y a h o o . c o m
14 years ago
I should say that it will always be 250F inside regardless of how much stuff is inside the PC, and the same next time and the next time you can. The only it will be different is when the atmospheric pressure chages.

It also doesn't matter how high you set the fire.

Always 250F

dcarch
jadeite
Original Author
14 years ago
OK, I did more homework and have found out that most modern pressure cookers work at 15 psi, or 250F as dcarch said. So my Fagor should reach a safe temperature. If I'm conservative about the times, I should be OK.

The outdoor options would work on aluminium pressure canners, so our grill should do the job. Or a camping stove or turkey fryer as Jane and Annie use. So I have several options to try out.

Thank you all very much,
Cheryl

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