I finally bought one!

[~happy2Bamommy~]

I have one just like that!


I can't imagine trying to use it for actual canning but for cooking, it rocks!

[~happy2Bamommy~]

I just realized you mentioned actually wanting to use this to can

It may do the job but while it says 10 quart, that doesn't mean it holds 10 quart jars. You may have known this though

I think mine holds 3 or 4? It holds a very small amount and by the time you allow for the heating,pressure building,cooking and then cool down period, you won't be able to get much food put up in the course of a day with one this small

[sarahannecloud9]

Originally Posted by dmwinge Does that one have the gauge or the weights? I'm scared to use one with the weights. MIL has and uses her mother's PC but she has the gauge checked every year and has had to replace the gasket. She even has the original box it can in from the 40s or 50s. lol I'm going to have to dig out my PC to do some green beans since I'm picking so many out of my garden right now. Plus we have the last weekend of the pea pick at our CSA farm this weekend. 2 5-gallon buckets worth that are giong to have to be canned and/or frozen At least between the 2 of us, we have 3 canners to use for them.

It's a giggler weight. That's why I have been too scared. I just want to give it a shot though. Boy! I'd love to get some peas! I didn't plant any thins year. That's prob the only thing i didn't though. I deff want some next year!!! What a score moma!

Originally Posted by ~happy2Bamommy~ I have one just like that! I can't imagine trying to use it for actual canning but for cooking, it rocks!

Which one? You have me worried now, lol. I hope not the one i just ordered. I really have high hopes. Why wouldn't you use it for canning?

[sarahannecloud9]

Originally Posted by ~happy2Bamommy~ I just realized you mentioned actually wanting to use this to can It may do the job but while it says 10 quart, that doesn't mean it holds 10 quart jars. You may have known this though I think mine holds 3 or 4? It holds a very small amount and by the time you allow for the heating,pressure building,cooking and then cool down period, you won't be able to get much food put up in the course of a day with one this small

We must have posted at the same time.

Well crap! I guess I better get to saveing for a huge one too, lol. I was thinking it would be fast. I didn't consider the cooldown time. I did know about the quart thing though. I better get to hunting for the pdf for my old one, haha! I'll just run both at the same time.

Ugh.

[MrsCrafty]

Awesome! FMIL gave me her pressure cooker but I am clueless, where would you take it to get it checked out?

[sarahannecloud9]

Well, I canceled my order and got this one. I'll be scared to use it, but wtheck.
Lol!
http://www.amazon.com/exec/obidos/AS.../chrisficti-20

[DCAMama]

[QUOTE=sarahannecloud9;15395598]Well, I canceled my order and got this one. I'll be scared to use it, but wtheck.
Lol!
http://www.amazon.com/exec/obidos/AS.../chrisficti-20

You'll love that one. You can double stack pint jars with a second rack between the layers (so 20 pints) and can fit 7 quarts in it. I have the shorter one of this and I paid almost that much, used, but I got like 3 dozen jars and a bunch of other canning things from CL.

The biggest thing when you're using it, is to watch the gauge. And making sure you adjust for altitude of you're over 1000 feet.

Here's some good info: Pressure canning safely

[chloecat]

[QUOTE=sarahannecloud9;15395598]Well, I canceled my order and got this one. I'll be scared to use it, but wtheck.
Lol!
http://www.amazon.com/exec/obidos/AS.../chrisficti-20

thats the one i have and it's super easy to use!! i've had mine for 5 or 6 years and have had no issues whatsoever!!

[jen_batten]

[QUOTE=sarahannecloud9;15395598]Well, I canceled my order and got this one. I'll be scared to use it, but wtheck.
Lol!
http://www.amazon.com/exec/obidos/AS.../chrisficti-20

Okay, I may have to start saving my pennies for that sucker! It looks great. But first I'll dig out my old one and see if I'm still too scared to do anything with it.

[rebeccalynne15]

Originally Posted by sarahannecloud9 I'm terrified of the original canners. I have had one for years, but was always too afraid to use it. This is the new design I kept hearing the momas talking about. I went to their website and fell in love. It won't open untill the pressure is at a safe level. It won't over pressureise either. The cook time is something like 1/2 that of a reg canner. This one has the dial setter, not a jiggler. I'm excited to not only freeze this year, but can our veggies. Buying food is hard on us. I over planted this year in hopes of putting up enough to help fee our family for a year. I want to can things we really use like: potatoes tomato paste spaghetti sauce all kinda of veggies. I also want to change my canning method for pickeling. I do peppers, veggie chow chow, relish, water bath style. I would be more comfy to pressure cook those. My Gramma gave me this for my birthday: http://www.google.com/products/catal...ed=0CFcQxBUwAA She said she has used hers instead of water bathing for many many years and will never look back! I can't wait to use that one for jams, preserves, jellies, and fruit. I'm so excited! It took me months to save up for this thing. I just hid a little mason jar and started adding a tad here and there to it, lol. We have a rule that if we want something, we save and then buy. I have wanted one for a year now though. Just finally started saveing for it. My #1 goal is to become as self sustainable as possible. Especially with all of Cayden's health problems. We need to be sure what is in everything he eats. I can't wait to update on how it does for me. I also read on their website, you can cook meals in it. Like a whole chicken can be cooked in 70% less time! 50 % more of the vitamines are kept in the food and so is moisture. I'm just soo happy!

just fyi in case you didn't know Sarah my grandma gave me hers too

According to the National Home Food Preservation Center (USDA / U.Ga.):

"Steam canning is not recommended at this time for either acid or low acid foods. Processing times for use with current models have not been adequately researched. Today's steam canner looks like an upside-down boiling water canner. The base is a shallow pan with a rack that is covered with a high dome lid. After the jars of foods are placed on the canner's base, a small amount of water in the base is brought to a boil and the dome fills with steam. The jars and foods in them are heated by the steam surrounding them. However, steam canners do not heat foods in jars exactly the same as boiling water canning does. Low acid foods are potentially deadly because Clostridium botulinum bacteria could survive the steam canning and produce the poison that causes botulism. Acid foods may also be underprocessed and therefore could spoil."

Studies have concluded that:
- Atmospheric steam canners result in significantly lower product temperatures at the beginning and end of the scheduled process when compared to water-bath canning.
- Use of steam canners as instructed by the manufacturer would result in under processing and considerable economic spoilage.
- Because steam canners may not heat foods in the same manner as boiling water canners, using boiling-water process times with steam canners may result in spoilage. There is no tested nor approved conversion factor.