Originally Posted by scoundrel
Perhaps I need an education here but why would you say pressure cookers are different than canners? My pressure cooker is weighted to 15 pounds and once the internal pressure is achieved and the wort is at 240 degrees, it will kill off the spores just as much as a canner, autoclave or any other device that can reach that temperature. As long as the lids are on and you let the cooker/canner cool at room temp, a seal will be made.
The idea here is to kill the spores in the jars so they can't multiply in a sealed, oxygen free environment.
ya i'm just not sure about the functioning's of these pressure cookers. i know they have auto releases and what not and they use silicone and plastic seals which can break down. i'm sure they work fine.
being that they are smaller people tend to do funny things with them to, like cold crash under a tap or with wet towel. which is a big no no.. alot of people take the weight off to rapidly release pressure which makes the liquid in the jar boil like a mad man.. cooking a roast these things are fine, but when trying to properly can, may lead to unsealed bottles.
also i think most of the pressure cookers not labeled as canners are weighted to 10 PSI still enough temp to kill, but might want to leave it 20-25 mins instead of 15.
basically i follow the canner instructions. let it cool in the canner and what not.. and i always listen for the sucking sound when i open a jar. i've never had an unsealed jar.. i've only canned about 100 jars in my life but never had one not seal