Home canning pressure cookers

Canning.

Regular mouth or wide mouth?


Apologises if this is an old question.

 

It's a money or a personal thing. Wide mouth jars and lids cost a little more, but I find them easier (to fill, to clean, to empty). I have both, but I use the wide mouth jars so much more.

 

Use to be a Joint that was known as the PRESSURE COOKER, relates to a Lady that stayed too long at the Local Bar and she had to hurry home to have a meal on the table for her Old man in time to look like it was an all day job to cook so much good food.

It was on Telephone Road or so I am told.

Go Figure, YMMV.

 

Well, there's different types of glass-topped stoves, so you may be on the right path.

The type you refer to uses a current that sets up a magnetic-type field in special cookware, so the cookware heats up, not the element beneath heating up and passing that heat on to the pots & pans.

The type I have (that I inherited with the house, when I bought it) actually has a regular heating element under the glass, and the glass gets quite hot! Pretty sure I could utilize a pressure cooker on my stove. I am interested in the electric models now, though, since I saw a remark on here talking about them.

 

Many do use glass topped ranges. There is always the danger of cracking the surface with a drop or simply the weight. We do 90% of our canning outside using several canners. that way we can be cooking cooling processing at the same time. We have five or six so the "production line" works smoothly. Goal this year is 400 quarts. For those in/near NC, we are having our bi annual gathering 17-19 May and we will have a canning "class" going on along with other goodies. Reloading and casting class also. Shooting between them--lol.

 

My wife would like a Stainless Steel Cooker that could double as a roasting pot as well.
We do have a "all American " aluminum pressure caner , but would never cook in that tainted aluminum.
Any ideas on where to pick up one ? (I could be into getting ,Dream-on)
Sloth

Edit add , Lots with seals , And one thing I know , it's the seal that is the destruction of the tool/equipment . The american is Vaseline & it's seal is the taper ,,all else is straight nuts & NPT threads . look at the crap there pushing on North America , 4 years and the replacement spare part is NLA. ,so the unit is junk.

I'm looking for a good summer, just bought the house a new Dryer , outside type , right from down-under

Kinda dry dude for the job

 

Most manufacturers of pressure cookers shift from SS to aluminum at 10 or 12 quart capacity. I did a quick search and found this Amazon.com: Presto 8-Quart Stainless Steel Pressure Cooker: Kitchen & Dining . 8 quarts is a lot. When I make chili I normally use a 6 quart pot.

 

I picked some Tattler lids from the link below, bought them on the 9th they were delivered today...

Tattler Reusable Wide Mouth Canning Lids Rubber Rings BPA Free Bulk 1 Dozen | eBay

 

Just picked up two small pressure cookers at a yard sale for $2 each. One needs a gasket and both need the "rocker". New gaskets come with a new pressure release button.

 

Okay, I finally did some canning on our new stove tonight (ceramic top Whirlpool), and it performed like a champ. It may be the case that older ceramic tops have a problem with pressure cookers, or that certain types of ceramic tops do, but this one does not. It maintained 15lbs of pressure with the stove eye set on medium. I initially had it on high, and had to quickly turn it down. We put up some tomatoes and peppers tonight, and will do some corn tomorrow.