December 15, 2020 at 5:23 pm #31593Steve HuntParticipant
Hi y’all. I’m a noob…to the forum, not cooking or eating! I do most of the regular cooking, and all of the killing, but my wife does ALL of the canning etc. She has been doing water bath stuff for jams, jellies and that sort of thing, but she’s really wanting a pressure cooker to can things like meat nd stuff that can’t be properly stored using the water bath method.
I’m looking to get her a good pressure cooker, like mama had…the kind with the big knobs to close off the steam and the big pressure gauge, etc. I’ve tried to read up on them and there are simply too many options for an uneducated person like me to choose. We have a flat top electric stove, but I have plenty of propane burners if that’s needed. She cans with a water bath using one of my 30 quart pots for now and that size would probably do her good. I should mention she’s just under 50 and I’m just over and we have no kids to hand it down to. I don’t mind spending for heirloom quality, though, if they are that much better. We do have nieces and friend’s kids we can give them to, though.
I realize this question lends to plenty of personal preference, but any and all comments on the matter are welcome!
December 16, 2020 at 9:49 am #31599Atypical SapienParticipant
In 2015 we purchased a Presto 23 quart pressure canner. https://www.amazon.com/gp/product/B0000BYCFU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
We do not use it nearly as frequently as our InstaPot. For Thanksgiving I cooked a whole mostly frozen turkey in the canner due to the size of the bird. I had to thaw it out enough under running water to get the neck and giblets out. It took about 30 minutes total.
I had considered the more expensive 3x cost All American. It is my understanding that the biggest difference is that the Presto has a gasket and the All American does not. We purchased an extra gasket and figured that if we chose to get a better one we would have a backup ( 2 is one…bla bla)
We had an electric solid surface stove before switching to gas. It did not work well. I had to use the turkey fryer propane to do my beer wort and bee sugar and would have had to do the same with canning.
I would recommend that every prepper purchase a pressure cooker since it is much more efficient in cooking large quantities of food quickly. I did 20 pounds of froze baby back fall off of the bone ribs very quickly for a large group of friends.
Wrap some heavy cooking twine around the turkey carcass to use as a lift. It is difficult to get a 20 lb bird out of the cooker otherwise and you may burn your fingers if they happen to dip down into the hot juice…. A wet hot oven mitt makes a mess when quickly flung off of a hand.
Our only attempt at canning vegetable soup did not turn out well. Next time we will not cook the veggies before putting it in the jars.
One of the skills that I would like to learn soon is how to can meat. – If our freezers go out we’re gonna have to do some serious canning.
I recently received my order for reusable canning rings and lids. It took about six weeks to get these. https://canninglids.com/ They are survivalblog.com advertisers Good luck in finding lids and seals otherwise…
December 17, 2020 at 1:13 pm #31634
You can look in estate and thrift stores I got an all American 30 at for $30 at one it was missing the replaceable pressure valve. $1 each on all american web site.
For cookers I stay away from aluminum as the health issue. We have some hawkin 22 L big boy pressure cookers the handles and cooker are able to withstand being on a camp fire and still work. They are not lite when filled so a 2 person job.
December 17, 2020 at 11:03 pm #31643OldMt WomanParticipant
Quote: A wet hot oven mitt makes a mess when quickly flung off of a hand.
Yoww…that sounded like the voice of experience. Made me cringe.
I was able to get a used All-American canner years ago. I’d imagine even used ones have come up in price now. Mine is small so I can’t stack double but….I think that’s probably a good thing for my short self. I’d need a hoist to lift the big ones….as Namelus mentions.
The advantages to the All-American is it’s obvious durability and craftsmanship. They are heirlooms to pass down generations…if treated decently. If the company machines those parts so fine that you do not need the gasket…that says something. And those big black screw-down handles really do secure the lid under pressure.
They have both a dial and a rocker-weight-thing for calibration of your pressure. That’s kinda like Two is One and One is None. You can learn to watch/hear how the rocker-weight should look/sound. But you also have the dial gauge. In the StuffHitsFan, the gauges, which are usually checked for accuracy now and then, will not be checked. The rocker-weight does not change and will be accurate. And….if Two is One…..I made sure to get an extra rocker-weight-thing too. Way to easy for a little thing like that to get lost. The weight device changes to use at which ever elevation you are located above sea level.
Oh…Namelus? Is it a good idea to keep an extra pressure valve? Do they clog or blow or something? That I do not have.
- This reply was modified 4 months, 3 weeks ago by OldMt Woman.
December 18, 2020 at 8:43 am #31648Steve HuntParticipant
This is god information, y’all. Thank you. I can’t wait to get her one!
December 18, 2020 at 10:35 am #31651
They do blow out sometimes and can be hard to find. Happened only once on a bathroom. Break mid canningpaloosa and had to stop no safety valve.
I have spare rocker weights and gauges. Changed to a steam.pressure gauge from Instrumentation friend one from industrial side of things 15 years no fails yet.
December 20, 2020 at 9:14 am #31672GrwrnParticipant
I have been a water bath canner for 6+ years and a pressure canner for 2+ years. I have the Presto canner with the dial gauge and it meets my needs. My favorite thing to can is meat. Raw pack chicken and cooked pulled pork are my most used for quick easy meals.
Your challenge will be to find a pressure canner. Pressure canners are mostly sold out due to Covid. Hope you can find it without it being too expensive. I checked the American canner site and they won’t be back in stock until May 2021.
December 21, 2020 at 2:12 am #31675OldMt WomanParticipant
Wow Grwrn….that’s good news if people are learning this great skill of canning up their own food. But it sounds like it’s another scarcity….along with the lid flats. People can’t find the tattler lids either. Some folks I know started buying lids for the 2020 gardening season in March. And seeds early too. They were both scarce.
Saving your own seeds is another good skill to learn to avoid the scarcity others encounter.
December 21, 2020 at 1:36 pm #31685
tattler lids are ok they are not as good as the disposable ones for longer shelf life.
We do have them but also bought a few pallets of the lid cheap covers. Rings are easy to find here as are jars. Every yard sale has them here….
Tattlers require special care and storage as any warping makes them useless. They work ok up to a wide mouth we do can some things like pickles and ketchup and spaghetti sauce in gallon jars which require special commercial lids.
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