Best Canner??

I use the canner with the screw down lid and I don't think I would use any other because it makes me feel the safest.

 

Can you please post more details on the pressure canners for us newbies? I remember horror stories of them blowing up when I was a kid so I don't know what is available and how safe they are now-a-days?

 

I'm new to canning too. But even tho I don't have a Pressure Canner (hope to for next yr tho ). But I've read up A TON & found that the new ones now-a-days have several safety devices that won't let them explode as old ones in yester-year had done. I guess there are safety devices that now won't allow you to open the canner until the pressure is real low or at no pressure....years ago there weren't any safety on that & sometimes people would open it before the pressure was down & the pressure would forcefully flip the lid off when opening it. & I seen a site online that had info online that said nearly all pressure cookers manufactured Before 1960 were molded together in pieces, so there'd be seams to at times crack the canners open or explode the pressure from, especially if they were damaged like being dropped which weakened the molding seams. & the Pressure Canners of today are made of 1 solid sheet of 'metal' (whatever kind they use) so it makes them stronger without the seams. I'll look for that website.

 

Modern pressure cookers have a heat/pressure sensitive valve that releases when the pressure or heat get too high for safety.

I use a Mirro automatic weighted pressure canner, which I bought on ebay for around $50. It took me a while to figure out b/c the seller didn't have the manual. I'm at sea level, so don't need to worry about hitting 11psi on the nose as people at higher elevations do.

That said, I think I'd get a dial guage next time for the assurance of an exact psi measurement. The lid on mine is one of those twist-lock kind that won't open until the psi has gone back to 0.

 

I've read about the safety features of New Pressure Canners.. but I've also heard of people complaining that it takes 'hrs' to be able to open it..Is this true that it takes that long for the pressure to go down top open?

But I've read the Older ones & New ones alike have to have their Pressure Gauge checked yearly & calibrated. But that the weighted ones are always right on.. no matter how old. Just make sure they're free of food debris so they work correctly for each use. So I'd want a newer one, but with a weighted gauge so I can cut the worry of yearly calibrating the dial kind of gauge.

 

I have the older Presto model with dial gauge. It was handed down to me by my DML. I take it to the extension office every year to have the canner checked (free here). The important thing is NOT to walk off and leave it on its own while pressurizing. I stay in the kitchen the whole time because I too fear of it blowing up. It hasn't happened yet. I mainly use mine for potatoes and beef. It IS rewarding and convenient to have canned goods available all year long!
K