Pressure canning class/Canner question

**Buc-O-Mama** · 05-13-2011, 05:21 PM

I just took a free pressure canning class at my county extension service, and now I've got the bug. Does anyone have a pressure canner that they love? Any thoughts on purchasing a used one?

**MaryCarney** · 05-13-2011, 06:47 PM

I have a nice 'shorter' pressure canner, made by Mirro. I'm kinda short , so this one is WAY easier for me to load and unload - safer for a shorty, I guess.

When you buy one, go ahead and purchase a second gasket - it's the only thing that ever wears out.

**Josephhgoins** · 05-13-2011, 06:56 PM

I would actually recommend a large one and a small one. The large one for when you too large batches and a small one when you are doing just a few pints or half pints.

**Spirit Deer** · 05-13-2011, 08:22 PM

I would look for Mirro, Presto, or National brands. They are made by a company in Wisconsin and parts are available all over for them, and from the company too.

I prefer the type that uses a weight to regulate the steam. I also like the jiggly weights because I can listen to it and know it's doing what it should. Some people don't like the noise, but to me that's a plus. You can't walk away from them, but it's nice to be able to work around the kitchen and still be able to monitor the canner just by the sound.

The reason I prefer the weighted type is because the gauges on the others have to be checked annually. As far as I could find out, the only place that now checks gauges is the company in Wisconsin, which is another reason to buy one of the brands I mentioned. If you get another kind, I don't know where you'd get the gauges checked. I just wouldn't have the patience to mail my gauge in and then wait for it to come back, which is why I donated my gauged pressure canner to GW last fall. I replaced it with a vintage canner from the seventies with the jiggly weight. I paid $2 for it (one of my best finds ever!) and I just love it.

I bought books for two of my pressure cookers on eBay. Overpriced, but in the interest of safety, I wanted the books the cookers had originally come with, so it was worth it to me for the peace of mind of knowing I was using each as the manufacturer intended.

**MaryCarney** · 05-13-2011, 08:45 PM

My 'short' canner holds 7 quarts, same as the taller ones.

**mndtrp** · 05-13-2011, 10:50 PM

I highly recommend the All-American brand. It doesn't use a gasket, so you never have to look for a new one. It uses a weight, instead of a metered gauge, so you don't have to worry about making sure the gauge is calibrated. All of the reviews online state they will last forever. Many people are using their grandmother's, with no alterations or repairs.

This is the one I have. It seems a little pricey, but knowing that it's extremely safe with no future parts needed, it's worth the price.

[ame="http://www.amazon.com/All-American-2-Quart-Pressure-Cooker-Canner/dp/B00004S893/ref=sr_1_4?ie=UTF8&qid=1305341298&sr=8-4"]Amazon.com: All-American 15-1/2-Quart Pressure Cooker/Canner: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/41CvXI3gHEL.@@AMEPARAM@@41CvXI3gHEL[/ame]

**Spirit Deer** · 05-13-2011, 11:25 PM

It looks like it has a gauge and a weight. What's the gauge for, and why wouldn't it need to be checked for accuracy every year like other canners?

**greekislandgirl** · 05-14-2011, 02:35 AM

I have a "pressure cooker" - is that the same as a "pressure canner"? Is there any reason why I can't use a regular pressure cooker (that I use at least 5x/week to cook meals) to can stuff also?

**mndtrp** · 05-14-2011, 06:56 AM

Originally Posted by Spirit Deer

It looks like it has a gauge and a weight. What's the gauge for, and why wouldn't it need to be checked for accuracy every year like other canners?

That gauge only shows what the pressure inside the canner is reaching. The only things I use it for is to guess how much longer until it reaches the proper pounds of pressure, so I can start my timer. It is unnecessary, since the weight is what controls the pressure, and it starts to make noise once the pressure is reached.

If that gauge loses accuracy, nothing adverse will happen to the canner. If a canner that uses a gauge to regulate pressure loses accuracy, it could cause incredibly serious problems.

**Spirit Deer** · 05-14-2011, 08:58 PM

I passed up a gorgeous vintage canner today. I'm still in pain over it. But I don't need it and don't have a place to store it, so I'll have to get over it.

I've read you're not supposed to use the smaller pressure cookers for small-batch canning, but I haven't been able to find out why.

A pressure cooker usually holds seven or more quarts and has handles on each side, while a pressure cooker is smaller and has one long handle like a saucepan does. AFAIK, that's the only real difference, but I could be wrong.

Be sure to use a rack in the bottom if you use a pressure cooker for small batches.

**Buc-O-Mama** · 05-15-2011, 10:01 AM

Thanks for the input. After taking the class, weighted vs. the gauge seemed to make sense and be more predictable without having to be calibrated every year. I didn't know that some are gasket free. I really appreciate the information.