Old & New Pressure Canners.

[Big Daddy's House]

Does anyone have one of these?

I had the old style about 35 years ago, gave it away, and now I regret ever doing that!! I want another one!

I'd like to get another one, but I think they are expensive now.

The one in the 3rd pic is NOT a canner, but note that it is somewhat reminiscent of the 2 old ones in the pics above it, with the handles to the pot and lid paired together on each side of the cooker!

Below are pics of the old and new ones;

[natt12321]

We've got a pressure cooker that looks exactly like the 2nd photo, but it was only bought new about 2 years ago. Dunno where from though.

[Big Daddy's House]

I read a thread on another cooking forum that I belong to, from a member there, and it has rekindled my interest in getting another pressure canner.

Think I'll get a smaller one this time around.

[Big Daddy's House]

After doing a much-exhausting research, I've decided that I'm leaning more toward THIS one - the 16-qt Presto unit (Large pic below).

It is shorter than the 23-qt unit, but I think that it'll do the job just perfectly for me! Only shortcoming is that these units, reguardless of the co that makes them, are availible only in aluminum. But it is what it is. This unit is the cheapest one.

Here's a link and PDF for the unit


http://www.gopresto.com/products/products.php?stock=01755

[Big Daddy's House]

I had a monster Presto pressure canner many years ago. It did not cause a problem at all.

I also have 2 regular pressure cookers, and they are not a problem at all either. They are safe as long as you follow the guidelines and don't abuse them at all.

Here they are, pictured below;

[PappaLazarou]

I think it is a dangerous pressure cooker, kitchen utensils, so far I have not used it！

So how do you know ? :confused:

[Big Daddy's House]

Anyone who's never tried using a pressure cooker, or even thinks that they're dangerous without even learning more about them, they'll quickly assume the wrong things about them. And one automatically assumes that the worse is going to happen. Their #1 fear above all, believe it or not, is that it might blow up during use.

But when used properly, and according to the manufacturer's instructions, they are just as safe as an ordinary pot. I still have YET to hear about one having blown up. Because there are built-in safety features that help preclude that mishap from ever happening.

They're met with very strict manufacturing safety standards and comply with United Labratories (their 2-letter logo is stamped on these and most other comsumer products for home use), meaning that they are very safe to use and meet or exceed all safety requirements set forth by the U.S. Gov't. The only time that they would ever become dangerous to use is if the owner or consumer messes up in some way and puts himself or herself in harm's way. This is why very strict instructions are given and should be followed with each one.

Respect the unit and the use of one, and it'll give you many, many, many years of safe, trouble-free reliable and enjoyable operation. Replace the gaskets, handles and other parts when they begin to crack or wear out (I've done that with one of mine, I've replaced the gasket and handles, and it still works like new), and you'll be helping the unit maintain its reliable trouble-free & safe qualities.

In other words, treat it right, and it'll be your friend for life. That's a true guarrantee!

[Big Daddy's House]

Went into Walmart yesterday, looking for a Presto Pressure Canner, and the blasted store did not have the first one!!

Seems that it is awfully hard to obtain in person, but it seems very easy to buy online, because there seems to be an abundance of them there!

I expect the same thing to be true with the Mason jars as well.

[Whoopie Pie]

Yeah, it seems that pressure cookers have fallen out of fashion, I don't see them often in stores, maybe every so often, and even more rare is finding a pressure canner.

Now Mason Jars seem pretty easy to find here, especially this time of year when people are likely to can. If you have trouble finding them in the grocery store or Walmart, you can almost always find them in a hardware store like ACE or True Value.

I think my last case of jelly jars came from ACE, and my local grocery store sells them too. I saw some sold individually in AC Moore, that people use for crafts.

[Big Daddy's House]

Yeah, it seems that pressure cookers have fallen out of fashion, I don't see them often in stores, maybe every so often, and even more rare is finding a pressure canner.

Now Mason Jars seem pretty easy to find here, especially this time of year when people are likely to can. If you have trouble finding them in the grocery store or Walmart, you can almost always find them in a hardware store like ACE or True Value.

I think my last case of jelly jars came from ACE, and my local grocery store sells them too. I saw some sold individually in AC Moore, that people use for crafts.




You are right.

I DID however, see some pressure COOKERS there, the few that they had. Presto and Mirro were the brands that they had there.

You're also right about pressure CANNERS. They are even HARDER to find in a store. Amazon.com seems to have the Presto units and at the lowest price. Everywhere else, they want over $100, while Amazon sells the same Presto 16-qt pressure canner for only $74.

I think that I'm going to have to get it from them. And yes, I've gotten the Mason jars from a local supermarket. But I'll also try Home Depot and others just in case.

Presto recommends using only the quart-size Mason jars for pressure canning low-acid foods like meat, veggies, fruits and dried beans. Stuff like preserves, jams and jellies, they have to be plain boiling-water canned - not under pressure. Don't know why, but it is what it is.

[Whoopie Pie]

I'm not sure what the difference is either. I have only canned jam myself. My mom used to can pickles, string beans, beets etc.. in a regular canner, never anything with meat.

[Big Daddy's House]

My mom used to make and can jellies also.

[Big Daddy's House]

I got one!

Here are a few pics of my new Presto 16-qt Pressure Cannner that I just got from Bed Bath & Beyond.

Now I just need to get the canning kit and some 1-qt Mason jars.

[PappaLazarou]

Nice one Sherm. You can now cook a 10 to 12 pound piece of Corned beef etc in it. Brilliant for stock and takes about a third of the time from start to finish. I have one of these and the stock takes 20 min at 15PSI. Have fun !

[Big Daddy's House]

Thanx, Pappa!

Having a pressure canner again gives me fond memories of the mid '70s when I first had a pressure canner!! One of the old Presto units pictured at the top of the previous page.

I plan to use it mainly for canning, but it IS good as a large capacity unit for making soup stock and other things for large crowds, like you said.

It is almost as big as my 17-1/2-qt stockpot, but it's now the largest pressure canner / cooker that I own!!

Yeah, I think now, that for the very first time, I'll be able to make some pressure-cooked beef stock, which when made the normal way in my 17-1/2-qt stock pot, it takes anywhere from 8 to 12 hours or overnight!! This unit will help speed up that process and will help shave off many hours of cooking time, yet still give the stock that long slow-simmered taste!!

And now that winter is coming, what better time would it be than right now, to make some homamde veggie beef soup and then can it in up to 7 1-qt Mason jars, all at once, to save precious room in the freezer!