September 29, 2020 at 1:02 pm #29954kt emrParticipant
prepper in 70s (age)…realize pressure cookers were used constantly growing up, but mother being a nurse, always had horror stories about them blowing up…consequently there is an inherent fear about them.
Want to be able to use one, so what are suggestions for some for beginners, not large just 2 people and not real expensive?
September 29, 2020 at 5:54 pm #29956corsaireParticipant
I have an instant-pot. Its easy to use and works great. The mini- 3qt runs around $60 and the 6 quart runs around $80.00
September 30, 2020 at 2:11 pm #29960namelusParticipant
With what’s coming would get a old-fashioned one that can be used on stove or fire. We have a large and small ones made of stainless steel by hawkins (made in india) over there are used on fires to heat. You can buy and ship from.India for less than one on amazon.
They don’t explode unless you plug the safety valve…. just take apart and clean it each time zero issues. Just if you get a gasketed one get extra gaskets.
October 2, 2020 at 12:37 pm #29969Atypical SapienParticipant
There are pressure cookers and pressure canners as well as those who do both. I have used our large canner to cook ribs for a large gathering. We had to make a cost to benefit decision on getting the less expensive aluminum canner ( it has a gasket and I agree with namelus) as opposed to the the stainless steel model. If we were younger and were planning on doing a tremendous amount of canning, then I would recommend the stainless unit. We hardly use our 30 quart pressure canner, Most of our canning is jams and jellies. If we start to do more meat and meals (Daisy had a great article last week on 3 fast food recipes) I may invest in the stainless. It seems that all pressure canners have safety valves that were not necessarily around during my mother’s time. All have pressure gauges. Recipes call for varying pressures and cook times.
The pressure cooker/InstaPot is another matter. Since I do most of the cooking, I use the instaPot cooker a few times a week and as far as tools go, it is up there near the top. There is no pressure gauge on the instaPot. It has a relief valve. It doesn’t cook well if you forget to close the valve.
These are some of the things that I frequently do in a InstaPot:
Boiled fresh eggs. six eggs, six minutes and a minute or two cool down will make perfect boiled eggs. Ice bath afterwards.There is no issue of peeling. We’ve tried all other options on a good peel..
Dried beans – I did four cups of year-old dried red beans last week. They went from vacuum jar sealed to tender in an hour. One half batch went into chili.- I cooked the onions, ground turkey, peppers with the saute setting then added the beans back. Second half I did Cajun red beans and rice with kielbasa and a can of Rotel. I added some Cajun curds from Aldi’s
Frozen turkey breasts take about an hour from frozen to sandwich. You need to run water through the cavity to get the gravy packet out, otherwise cook frozen. Since we are getting another deep freeze, we’ll be stocking up on holiday breasts.
Ribs- frozen or fresh about thirty minutes then on the grill.
Eye of Round roast- Straight from frozen vacuum sealed to slices with sharp Cabot cheddar cheese, Ritz and Nature Seasons in about 30 minutes.
BTW: how many have discovered Better Than Bullion? to paraphrase the commercial I put that s**t in everything.
I hope this helps.
October 3, 2020 at 12:34 am #29973namelusParticipant
I tried the stuff have a jar in my Bob.
But it is not nearly as good as home.made bone broth reductions.
November 12, 2020 at 2:02 pm #30578kt emrParticipant
thanks everyone for your help and advice! taking it all into consideration, it seems at this point in time, its gonna be needed soon!!!! better get busy…..yall stay well, stay safe, looks like we’re in for a rough time!!
luv to all….
November 23, 2020 at 12:01 pm #30966ChickmomParticipant
I did water bath canning before, but learned how to pressure can this year. I had also heard all the horror stories and was scared of blowing myself up. I watched a lot of youtubes on pressure canning. Bought a small one. I just looked to see which one and its the <span class=”matches”>Presto</span> 01755 16-Quart Aluminum <span class=”matches”>canner</span> Pressure Cooker. I bought mine on Amazon, but I have seen them at my local Theisens a farm type store. I now love pressure canning. I canned my green beans I grew this summer and some other things, but what I really love it for is to be able to make protein shelf stable. I’ve canned lots of chicken, beef, pork and deer this year as well as broth. Yesterday we got lucky and a farmer that I bought some straw off of in the spring for my potato bed remembered I had said I would like meat and bones. He had some left and called my husband and we picked up 25 pounds of pork and a bunch of soup bones and ham hocks. Technically we didn’t get it at a discount or anything but making contacts with a localish farmer is awesome. I am now on the list to get pig fat in the spring to make my own lard.
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