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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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OK, I just removed them from the canner. Floating tomatoes as I expected (had this with the BWB also), very little siphoning, but prob a very small amt since the water has a faint yellow tint and I did use some orange tomatoes in a couple of quarts. Will have to see how they sealed when they cool, but it doesn't look like I will have a problem. Time will tell. Only opening and using them will tell about the quality/flavor, I think. Total processing time: probably 10 minutes to come up to steam (I used a instant hot water faucet in my kitchen that starts the water out at 190 degrees), 10 minutes of venting steam, then 15 minutes processing, 30 minutes to cool so the pressure came down, then removing the weights and another 10 minutes cool down before removing the cover and jars = 75 minutes, probably 20 minutes more of coming up to temp and then steam venting the first time = 95 minutes! It may have needed less than 30 minutes to cool before moving the weights, but I only checked it after 15 minutes and then 30 minutes because I wasn't willing to stand there and watch it, lol. So I can't see that it saves much time, though probably a little, if you do it right the first time and when you add the time it takes to come up to a boil to the 85 minutes processing time required for BWB. Still, if it is safer or better quality it is worth it. At the least, I will have the canner if I decide to can items that can't be done by BWB.
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Don't rely entirely on Presto service. They've been known to be wrong, depending on who answers the phone. Several have insisted to customers that Presto doesn't even carry a three-piece weight, when they do. I had a Presto 30+ years. Currently I have an All-American and a Mirro. For my money, the Presto is the best value on the market. The All-American is by far the better product, but unless you're lucky and hit a super sale of some kind they do cost a mint. Locally this month the 23-quart Presto came on sale for $59.99, a price which just can't be bettered. I like the gauge for a visual back-up check, but I use the three-piece weight to determine the pressure. That way, the gauge doesn't need to be checked annually. Those gauges are so cheap (true even of the All-American) that hypothetically you could rattle it on the car seat coming home from a check and it could be off a pound or two just from that. You never know. I've included a link to one source for the Three-Piece Regulator. It says it's for gaugeless canners but I used one with my gauge canner and it worked just fine. It actually is a cheap way to emulate the All-American which also has a gauge and a 5-10-15 psi regulator. There are perhaps one or two "oddball" older Presto canners the regulator won't fit, but AFAIK, it works just fine with all the current models. If you get the right person on the phone at Presto they can verify. Extension agencies also say this setup is fine. No problems with canning safety. Just a heads-up. Use the canner manual for basic operational instructions but not for canning times. The manuals aren't updated and canning standards are often way behind the times. Vent for a full 10 minutes before canning then get the canner up to pressure. Process for the recommended time, allow the canner to return to zero pressure, remove the regulator and wait ten minutes before taking off the lid. Some manuals still list the vent time as 5 minutes and don't mention the wait time at the end at all. Carol Here is a link that might be useful: Presto Three-Piece Regulator
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A pressure cooker and a pressure canner are two different things, and cannot be used interchangeably. You need a pressure canner. I don't believe one is available that works on induction, although my old boss swore hers did. I think she was actually using a pressure cooker, not a canner, because I can't find one that would work on induction. Tomato sauce and salsa can be done in a hot water bath, as can fruits and some other condiments, like catsup. If that's all you want to do, a hot water bath is fine. If you want to can meat or vegetables, the low acid stuff, then you need a pressure canner. There is a big long thread at Harvest on this issue, if you can find it. I will tell you that it is becoming difficult/impossible to get the dial gauges checked on pressure canners, whether at your extension service or other place. Most members on Harvest suggest the "jiggle" type instead of a dial gauge, as it doesn't require calibrating or checking or accuracy. Some canners have both. Happy Canning! Annie
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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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