Pressure canners.

[hippywife]

Unlike the cookware I had to purchase quickly, I do have time to look around and consider options on this piece of equipment. I would like to have it by probably April so no hurry. I've only canned preserves before so I'm really only familiar with the water bath method.

I did do a search but didn't see any threads in the past year or so that talked about the brands and characteristics of a really good pressure canner. From the little I've read so far, a weighted one is better than one with a dial.

As always, the budget is a consideration. Let me have 'em, foodies! Hit me with your recs and suggestions! :bounce:

Oh,

[eleny]

1. I know there have been some discussions here on canning and canners

Since I only do water bath canning the best I can suggest is to also do a search here in the group. And go back as far as you can with the search.

Love the smiley with the cherry on top. That is too cute!

[Mojorabbit]

2. I have the All American canner

and it has both a weight and a dial. It does not have a gasket and it takes a little getting used to closing it up. A little vaseline around the rim is needed. I really like it.
Pics
http://www.pressurecooker-outlet.com/americancans.htm

[Warpy]

3. I have one capable of doing quart jars

which is really the size you want. You can water bath can as well as pressure can in one. Mine is 30 years old, an aluminum All American that looks like I bought it yesterday if you don't look inside it. You'll want one capable of holding 20 pounds of pressure for at least 30 minutes, although most canning is done at 15. Mine will do that, but it doesn't like it much--I've used it as a poor man's autoclave in emergencies.

This canner comes with a mechanical seal, meaning there is no rubber ring to get weird and gummy with use. The top sits on the bottom and then is screwed down tight with Bakelite handled screws. It has a safety mechanism that will release pressure so you don't get a bomb on the stove if you neglect it.

If you are squeamish about using aluminum, remember the food never comes into contact with the cooker. Also consider that if you need to use it to cook in, it will accommodate a large round stainless steel bowl to contain the food. I find it very handy to cook beans that like to foam a lot, the increased head room makes certain the foam never gets near the pressure valve.

Just make sure you get one big enough to do quarts and heavy enough to stand up to sudden changes in temperature and pressure should you find it necessary to trip that steam valve and reduce pressure quickly (yeah, the phone rang, the kid cried, and you really don't want your chicken THAT overcooked). If you get one used, just make sure that all the mating surfaces are smooth so that you will get a good seal when you put it together. They aren't polished, just smooth. Look out for dings, in other words.

[hippywife]

5. Good advice and info, as usual, Warpy.

I did check for dings and looked over the mating surfaces. All looks good. The seal is probably still serviceable when hot and wet but ordering a new one just in case. It looks like once I get the new seal and new regulator, I will have saved about $40. Not too bad and it should work out for some time to come.

Always appreciate your input! :hi:

[hippywife]

4. Thanx for the replies.

The oddest thing happened this morning. We were on the way to get something else and stopped at a couple of thrift stores. I ended up buying a used Mirro 16 qt. for $20. It needs a pressure regulator which we are ordering. It's seen some definite use and needs a really good scrubbing but it should fill the bill. Those All American look nice but way outta my budget.