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Old 08-23-2012, 01:44 AM   #1
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Default Which Pressure Canner

I'm in the market for a pressure canner. I'd like a big one so that I can do many quarts of whatever. I'm looking at the following two. One is much more expensive than the other, but it also looks like very sturdy.

Anyway, I know this forum has lots of cooks and otherwise DIY people. What do you all think: cheap one (Presto) or deluxe (All-American).

Thanks!


http://www.amazon.com/Presto-01781-2...ressure+canner


http://www.amazon.com/All-American-9...ressure+canner

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Old 08-23-2012, 02:13 AM   #2
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I've been wanting to try canning. Don't know much about it but I've been considering this one:

http://www.lehmans.com/store/Kitchen...rs___910?Args=

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Old 08-23-2012, 02:13 AM   #3
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Geez, I don't know! I don't think you need a gauge, but I have a weighted pressure canner (like the second without the gauge). so I think you need a weighted pressure canner. (The dials can stick, and such, but the weights can't go bad).

I have one that can fit 7 quarts, 8 pints, or 16 half-pints but I've never done anything smaller than a pint. Mine is around 22 quart size, I think.

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Old 08-23-2012, 02:22 AM   #4
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Two things I would look for are:

- the ability to reach 15PSI (to achieve true sterilization)

- metal-to-metal seals (far superior to ones that require gaskets)

Obviously, both features come at a price, so you'll have to decide if that's still in your price range, but if you can afford it, I'd definitely say they are must-have features!

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Old 08-23-2012, 02:59 AM   #5
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I've had the 17 qt version of the Presto pressure canner for years. It looks just like your top picture. Never had a problem with it and I would recommend it to others. You control the pressure by adjusting your burner, but is pretty easy.

I've canned lots of stuff in it - sweet corn, green beans, Boston baked beans, works great. The 17 qt version holds 5 quart jars or 8 or 9 pints, as I recall. I haven't pressure canned this summer due to the drought, unfortunately.

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Old 08-23-2012, 03:23 AM   #6
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Having a pressure gauge is very convenient, IF you need to achieve something below 15 PSI and maintain.

DO NOT USE A PRESSURE COOKER OVER A GAS JET BURNER! It's just too much heat. Kitchen stove (gas, electric, etc) is more manageable.

I'd say "get the biggest you can afford".

Here's my pressure cooking wort thread.

MC

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Old 08-23-2012, 11:32 AM   #7
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Thanks for the feedback everyone. I'm leaning towards that all-american one.

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Old 08-23-2012, 12:24 PM   #8
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I use my mom's old Mirro canner. I think it's 7 quarts. It's got a weight and a rubber gasket, but it works great. Just crank the heat until it starts to give off steam and make the weight jiggle and then turn it down until it jiggles on and off every few seconds. The weight has 3 pressures so you can adjust from 5 lbs, to 10 lbs, to 15 lbs. I like it because you can turn your back to do other things and still hear if the neat is right or if it's too high or low.

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Old 08-23-2012, 12:47 PM   #9
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Quote:
Originally Posted by Homercidal View Post
I use my mom's old Mirro canner. I think it's 7 quarts. It's got a weight and a rubber gasket, but it works great. Just crank the heat until it starts to give off steam and make the weight jiggle and then turn it down until it jiggles on and off every few seconds. The weight has 3 pressures so you can adjust from 5 lbs, to 10 lbs, to 15 lbs. I like it because you can turn your back to do other things and still hear if the neat is right or if it's too high or low.
I have the same....they can be found on CL and Ebay in mint condition for low prices.
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Old 08-23-2012, 01:06 PM   #10
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Quote:
Originally Posted by Homercidal View Post
I use my mom's old Mirro canner. I think it's 7 quarts. It's got a weight and a rubber gasket, but it works great. Just crank the heat until it starts to give off steam and make the weight jiggle and then turn it down until it jiggles on and off every few seconds. The weight has 3 pressures so you can adjust from 5 lbs, to 10 lbs, to 15 lbs. I like it because you can turn your back to do other things and still hear if the neat is right or if it's too high or low.
That's the kind I have (although it's "old", it's not really very old though! I bought it about 20 years ago).

That's what I was trying to say- you don't have many pressures (just 3) but it holds it there, and it can't go up or down like with the first one.

For meats and fish, you need the 15 psi. For other things, like fruits and veggies, 5-10 psi is sufficient. It's important to be able to go to 15 psi, as someone else mentioned.
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