BS: My head has become a pressure cooker

Subject: BS: My head has become a pressure cooker
From: Beccy
Date: 03 Jul 03 - 01:36 PM

I'm on a hunt, an obsession really, for advice about pressure cooker/canners. I want to get one. I want one badly. However, every site I've looked at to get recommendations on pressure cookers/canners has had a link to purchase the recommended cooker through their site. I want some field tests! I want some unpurchased opinions!

Let me tell you the product specs I'm looking for:
1.) Has to be a canner/cooker type WITH canner insert included.
2.) Has to be relatively easy to operate.
3.) Has to have other accessories included or purchaseable.
4.) Has to be at least 8 qt. capacity.

I do limited amounts of canning, so I'm going for the pressure cooker variety, because I'd be able to use a pressure cooker with some regularity (I can just see it- 20 min. adobo chicken, mmmmmmmmmm....) Does anyone have words of advice for me? I'm not looking to purchase one used because of the whole safety issue.

Beccy

Subject: RE: BS: My head has become a pressure cooker
From: wysiwyg
Date: 03 Jul 03 - 01:50 PM

See if you can get an extra rubber gasket or two when you ordder, it's the part that fails first. Other than that, a good one will last generations.

~S~

Subject: RE: BS: My head has become a pressure cooker
From: Stilly River Sage
Date: 03 Jul 03 - 02:14 PM

My pressure cooker has a weight on the pressure vent but it doesn't have a pressure guage. My mother used to cook (and can) with one that had a pressure guage, and I think it's a good idea to get one if it is possible. Mom was always suspicious of my pressure cooker because of this ommission. And I agree--get an extra gasket.

What are you planning to can?

SRS

Subject: RE: BS: My head has become a pressure cooker
From: Beccy
Date: 03 Jul 03 - 02:19 PM

SRS-Just the usuals... jams, jellies, basic garlic dills, salsa. I usually only do the stuff that we need to get through the winter. I'm not much for doing more than that at this point because I have 3 little ones and one due to arrive in October. As they get older, though, I'd like to can more of a variety. I just don't have the time to do a big garden now, so my canning is limited.

Thanks to both of you for the advice. Keep it coming.

Beccy

Subject: RE: BS: My head has become a pressure cooker
From: Gypsy
Date: 03 Jul 03 - 03:32 PM

If you are planning on using for cooking as well as canning.........get one that is STAINLESS steel. Spendy, but worth it. Not only for the (questionable) health hazard, but the flavour. Hate food out of aluminum. Get one with a gauge..........the rocker type just runs out of water if you are canning any low acid foods, like meat, or soups. My two BIG canners are vintage 50 plus years old.....they are beasts, and would take something major for them to break. Buy yer gaskets when you get the canner, and remember to replace the gasket on the petcock, as well. Looking at your list, however, you seem to be interested in high acid foods...........don't need a pressure canner, except for the tomatoe products. Oh yeah, you can get your gauge checked yearly at the local agricultural department.

Subject: RE: BS: My head has become a pressure cooker
From: Raptor
Date: 03 Jul 03 - 03:32 PM

Your gonna can yer little ones? Why what did they do ?

You should give the one due in october some time to prove themself before you up and can it as well!

The first three should get you through winter!

Raptor

Subject: RE: BS: My head has become a pressure cooker
From: Walking Eagle
Date: 03 Jul 03 - 03:33 PM

I get the feeling that you are looking for a pressure canner, right? If you check with the home economist at your County Extension Agent Office,every county has one, you might be able to get some good suggestions. The USDA might have some good suggestions as well.

I know that pressure canners are recommended for all canning now, not just for low acid foods, but I've canned high acid foods safely for 35 years without using my pressure canner and have yet to have any problems.

I have a large Presto pressure canner and I find parts readily available. I don't use my pressure canner for anything else, except for a VERY large soup pot!

Subject: RE: BS: My head has become a pressure cooker
From: maire-aine
Date: 03 Jul 03 - 03:45 PM

I've never used a pressure canner-- just did the hot-water bath method. But I have been using a pressure COOKER since I was just a kid-- probably no more than twelve. We won't say how long ago that was. The two that I have now go back to at least the early 1940s. Mine are aluminum, and I've never noticed a problem. I can still get replacement gaskets from the hardware store. Don't be afraid of it. Just use good common sense and read the directions carefully. Just don't forget to turn the heat down. And if the pressure valve blows off, even if it makes a mess, think of it as a learning experience. But you might want to keep the little ones out of the kitchen for a while.

Subject: RE: BS: My head has become a pressure cooker
From: JohnInKansas
Date: 03 Jul 03 - 07:27 PM

Advice to get the Stainless Steel model, rather than the cheaper aluminum, is good. The main disadvantage of the aluminum ones is that under tension and at temperatures reached under pressure, aluminum, in the grades commonly used, can "creep," causing loss of tension on the big gasket (after a few years - of course). This was the main reason for discarding two small p-cookers over the past 30 years or so. The flanges can be "reset" - with a 2x4 and a large hammer, but there has to be some concern about cracking the flange, so I've usually replaced after a couple of "adjustments."

Assuming you're in the U.S., you'll find that the new pressure cookers/canners all have OSHA mandated "safety" features that you may not have seen on older ones. One is the mandatory "positive lock" to prevent opening the lid under pressure. Obviously, this is a rule written by idiots, who don't know that it's virtually impossible to open the lid under pressure, just due to the friction imposed by the pressure, but I suppose some idiot probably used a crowbar and managed to do it, hence the new rule.

Unfortunately, most of the "safety" features almost assure that the cooker/canner won't work properly. The "positive lock" feature always leaks too much to allow pressure to build to the "seal point" until you find something to poke into the vent hole to jiggle the piston on the lock - while you wiggle the lid so it can "seat" itself. (This usually results in an eyeball full of steam, or at least a couple of "boiled" fingers, since you can't see the lock piston unless you get really close.)

Older cooker/canners usually had a "variable" weight that allowed 5, 10, or 15 psi use. I have not seen a "modern" one with more than one preset pressure, usually 10 psi, although some use 15 psi. In the interest of being "stupid friendly" (our OSHA friends again) very few of them even tell you which pressure they use.

Units with a pressure gauge are extremely rare, although you may find them if you go to a "commercial cookware" shop. I haven't seen a small one with a dial gauge for several years, and the ones that have them are often enormous relative to my needs.

The "surviving domestic brands" in my area are Presto and Mirro. I have not found it difficult to find gaskets, blowout plugs, and other "maintenance" parts for either, (usually at an "Ace" hardware) although it is a rule that the ones who sell Presto have only Mirro parts, and the ones who sell Mirro have only Presto parts. You do have to hunt a little to find the place that stocks the correct parts for your unit.

This is an item to which the warning is applicable - "it's made to SELL, not to USE." Look them over carefully before falling for a "pretty face." Small features can make a lot of difference in how usable a cooker is. The manufacturer$ don't care if it work$ - as long a$ they can get you to take it home.

John

Subject: RE: BS: My head has become a pressure cooker
From: kendall
Date: 03 Jul 03 - 08:47 PM

Just remember, steam is extremely dangerous. It has the power to move a locomotive at great speed.

Subject: RE: BS: My head has become a pressure cooker
From: SINSULL
Date: 03 Jul 03 - 10:06 PM

I was traumatized by an exploding pressure cooker at a very early age. No injuries but beets hit the ceiling and splattered everyone and everything in a ten foot radius. Oh the humanity!

Subject: RE: BS: My head has become a pressure cooker
From: Bobert
Date: 03 Jul 03 - 10:30 PM

Well, if yer just gonna put stuff up fir the winter a 7 quart canner is just fine. Why complicate things? Anything bigger won't work on yer stove and these canners ahve been 'round for a long, long time. Me and the P-Vine put up lots of stuff from the gardens usin' one and they can be bought brand new for $30. Throw in another $30 fir Mason jars and yer set...

Need specifics, PM me an' I'll give 'em to ya.

Bobert

Subject: RE: BS: My head has become a pressure cooker
From: Gypsy
Date: 03 Jul 03 - 11:53 PM

And no, you don't need to pressure can high acid foods like jam. sounds like it would be pretty yickety to me, anyway. have been canning anything that doesn't move for years now, and never had an explosion. Or a steam burn, you can't open them until cool, remember? And we can big time, like 30 cases of albacore at a crack...........power goes off ALOT around here, so don't trust freezer.

Subject: RE: BS: My head has become a pressure cooker
From: Beccy
Date: 04 Jul 03 - 08:26 AM

Okay... so let's see if I have this right. Go Stainless Steel instead of aluminum as I intend to use this ALOT for regular cooking in addition to my small amount of canning. Go with one that has good features rather than attractive looks. And above all, wear my glasses and an ove glove when trying to adjust the gaugue.
Thanks everyone!!!! If anyone has a brand specific complaint or kudo I'd like that, too.
Happy Independence Day!!!!!!!!!!!

Beccy

Subject: RE: BS: My head has become a pressure cooker
From: Sorcha
Date: 04 Jul 03 - 12:31 PM

Presto is OK, so is Mirro (I think that's how it's spelled). For pickles, jelly, etc. I don't use a canner at all. For high acid like tomatoes I use water bath. For low/no acid (green beans, meat, etc) I use a pressure canner. You can also cook in a pressure canner. Mine has a weight, not a gauge, but either is OK.

Subject: RE: BS: My head has become a pressure cooker
From: Gypsy
Date: 10 Jul 03 - 11:45 PM

Tomatoes are iffy. I use a pressure canner for them, and they wind up tasting better. As well as being a heck of a lot faster than in a water bath.

Subject: RE: BS: My head has become a pressure cooker
From: Sorcha
Date: 11 Jul 03 - 10:11 AM

Pressure isn't faster at over 4,000 ft. altitude. Takes forever for them to get up to pressure then down again. I usually figure 2 hrs per load when pressuring.

Subject: RE: BS: My head has become a pressure cooker
From: GUEST
Date: 30 Jul 03 - 02:30 PM

I got it!!!! I got a pressure cooker yesterday for my birthday. Now I need some recipes. Hit me folks!
Beccy

Subject: RE: BS: My head has become a pressure cooker
From: NicoleC
Date: 30 Jul 03 - 02:46 PM

National Food Safety Database Home Canning Guide

I haven't done anything with a pressure cooker since I was kid (supervised, of course). Other than chicken, I can't remember anything being that special in a pressure cooker. The above link will get you going down the road to canning, though.

Subject: RE: BS: My head has become a pressure cooker
From: Hollowfox
Date: 30 Jul 03 - 06:07 PM

PM me with your address and I'll mail you a couple of pamphlet/cookbooks I just found.

Subject: RE: BS: My head has become a pressure cooker
From: Walking Eagle
Date: 30 Jul 03 - 07:03 PM

Again, the county ag agent office will have recipes. Make good use of them, it's your tax dollars. Before you buy any books, check and see if your library has any canning books for lending. The Ball Corp. used to put out a pretty good canning guide with recipes.

Subject: RE: BS: My head has become a pressure cooker
From: IvanB
Date: 30 Jul 03 - 09:53 PM

If you can't find the Ball guide (called "Ball Blue Book"), PM me with a snail mail address and I'll send you my copy. It's edition 28, copyright 1966, and it cost all of 35 cents. Haven't canned anything in years now and I'm too busy enjoying retirement to start again.

Subject: RE: BS: My head has become a pressure cooker
From: Amos
Date: 31 Jul 03 - 12:05 AM

This isn't the same pressure cooker about which the Blue Ball Guidebook was written, is it? I thought that was a different kind of pressure altogether.


A

Subject: RE: BS: My head has become a pressure cooker
From: IvanB
Date: 31 Jul 03 - 10:16 PM

The Ball Blue Book is a general canning guide, covering both pressure and water bath methods, with lots of recipes besides. Mine even has 2 pages on freezing!

Subject: RE: BS: My head has become a pressure cooker
From: JohnInKansas
Date: 01 Aug 03 - 02:32 AM

I haven't seen the blue book since granny's 1940s edition, but suspect it's still a good source. "Ball Blue Book" in Google gets quite a few outlets that offer the current version, typically for about $7 US (just one source at random).

I haven't done any canning for some years, but have noted quite a few food column/cooking articles indicating some rather significant changes in recommended practices in recent years. It seems that many of the things granny did should have killed us all years ago. There possibly has been some improvement in selecting the best methods to preserve the nutrients in stuff you put up.

A current guide, given the apparent ready availability, should probably be hunted up. As noted by others, the USDA and local/county ag services likely have free or very low-cost guides also; or you might look up a local FFA or 4H leader (or member) who'll have a pocket full of good info.

John