What are you canning now? - Page 643

 

 

A pressure canner and a pressure cooker are two different things.  No one model is suitable for both jobs. 

Really? I use my 16 quart pressure canner to cook all the time. Never had anyone, not even the manual that gives cooking and canning instructions, tell me I couldn't cook in it.

aceschix... I have a 16 quart Presto pressure canner with a weighted gauge. It will handle 7 quarts at a time for pressure canning or a nice big roast (or several smaller pieces of meat) or a large batch of boiled peanuts...........

 

 

You're right.  I guess I should have said a pressure cooker is not suitable for canning.  I always forget that some people use their canners for pressure cooking.  As many times as it's come up, you'd think it'd stick with me, but I really cannot imagine cooking food directly inside that thing so it never crosses my mind.  

Thanks!  So I am shopping for a pressure canner and I can also cook in that should I choose to?  I was looking at the Presto 21 Qt pressure canner but the reviews say it is very heavy.  Are they all?

I'd like to have a 21 quart but I have a glass top stove and there have been complaints on the canners cracking the glass when fully loaded.  Plus my microwave sits over the stove and there's just barely enough room for the 16 quart one!  It will be darn near impossible to move when loaded as well.

Personally, I don't even attempt to move mine unless it's been unloaded.  There are to many critters here that can get in my way and make me drop it!

 

No problem   I didn't intend to sound so snarky either, it's just been one of those days!

I did some curried pickled eggs today (to store in the fridge), and am in the process of doing my pot roasts.  I read so much info, but never got the notifications about the thread being updated (or any other thread for that matter).  Thanks for your input.

I went with hot packing this time, but will probably try the raw pack next time.  Thanks for all your info.

Tomorrow - some more traditional pickled beets & eggs.  (I have too many eggs.)

 

My pot roasts are "PING"ing right now!  that sweet sound of success.

 

Later this week I plan to make some chicken soups.  Something light for summer eating.

 

I also want to make some rhubarb jams while it is in season.  That is on the roster for this week, too.

Edited by m.kitchengirl - 5/14/12 at 8:17pm

I have the 21 quart Presto and it's heavy, but manageable.

I really should go get glasses.

 I read 21 quarts of 'pesto'. 

 I could not imagine what you'd do with that big of a jar of pesto.

 

I need more coffee before I get on BYC. But thanks for my daily chuckle!

 

That is what I have also.  I love it.  It cans a lot all at once, and I can make "slow food" in no time at all on nights when I would have to eat stir-fry otherwise.

 

I don't have to work & it is rainy.  Going to use this as an excuse to can some chicken soup.  I think something with lemongrass, and rice.  I was just put on a gluten-free diet and finding things I can eat "in a pinch" is a nightmare.

For pressure canners I recommend this one

http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z

DH got it for me for mothers day last year. And I was just like you!! I canned lots of jams and tomato sauce but never thought I would want to pressure can. They were scary to me, and all I figured I would want to pressure can was stock, and I chalked it off to just freezing it. Boy was I wrong! I want to can soups, green beans, corn, pinto beans, stock, etc!! So, I was pleased with this pressure canner.it looks like you could take it to the moon and back and it would be fine. The lid slides together with the canner, and these latches lock under some plates on the canner. Then there are the 6 huge bolts. This made me feel safer in using it and not blowing my head off.

I know a lot of people use the presto canner as well. I have no experience with it. Take the leap, you'll enjoy it!!