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Best kind of Pressure Cooker...?

Discussion in 'Random Ramblings' started by WhiteMountainsRanch, Dec 17, 2010.

  1. WhiteMountainsRanch

    WhiteMountainsRanch Chillin' With My Peeps

    Jun 19, 2010
    Sandy Eggo, CA
    I think we are getting one soon and I want to make sure I get a good one, not a pile of junk... what do you all recommend?? Thanks!
  2. AllTheseCreatures

    AllTheseCreatures Chillin' With My Peeps

    I have two, both Presto. One that holds about 6 quarts and one huge, tall canner. They work great! I've had them both for about two years now and I haven't had any problems yet. They both have a back-up safety feature in case the pressure gets too high. They're sturdy and a good value.
  3. Baymule

    Baymule Chillin' With My Peeps

    Jul 1, 2010
    Northeast Texas
    Sorry I can't help you. Mine came from Montgomery Wards 30 years ago. [​IMG]
  4. MandyH

    MandyH You'll shoot your eye out!

    ALl of mine are Presto's from the 50's. I've got about 5 of them and they all came from estate sales. I love them.
  5. acid_chipmunk

    acid_chipmunk Polish Silkies d'Uccles O my!

    Mar 29, 2010
    Are you looking for a pressure COOKER or a pressure CANNER? They are different things. If you are wanting a pressure canner, Presto makes very nice ones, I have 8 of them.
  6. WhiteMountainsRanch

    WhiteMountainsRanch Chillin' With My Peeps

    Jun 19, 2010
    Sandy Eggo, CA
    I type both those in google and it comes up with the same thing... I always thought it was just called a pressure cooker. I want to use it to can.
  7. acid_chipmunk

    acid_chipmunk Polish Silkies d'Uccles O my!

    Mar 29, 2010
    It may come up with the same thing, but they are different. For a starter pressure canner, I would go with a Presto. Our first one came from Walmart and I believe it cost around $45 and holds 7 quart jars. If you think canning is something you are going to do a lot of and do it for a long time, check out Lehmans and look at their canners. Very expensive, but worth the money.

    Also, check out backwoods home and read Jackie Clay's articles. Investing in her canning book is also a good idea. She is a canning guru, does it all year and has for many years. The Ball blue book is also a good one to have on hand.
  8. AngieChick

    AngieChick Poultry Elitist

    I have an All American, they are known as the industry standard and will last a lifetime. The nice thing about them is that they don't use gaskets, you just put some petroleum jelly around the rims and screw down the clamps. They come in different sizes.

    Sometimes you can luck out and get one second hand (I scored mine for $20 at the thrift store), but otherwise you will be paying a nice chunk of change for it.
    Last edited: Dec 17, 2010
  9. Lady Henevere

    Lady Henevere Chillin' With My Peeps

    Mar 30, 2009
    Los Angeles County
    I bought an All-American this year and I am very happy with it. I really like the no-gaskets thing because I don't have to worry about replacement parts.
  10. Junkmanme

    Junkmanme Chillin' With My Peeps

    All-American is the BEST, hands-down.

    You can make a few simple alterations on a VINTAGE "National" and have the same thing.

    I am speaking of the "canners" which can, of course, be used as "cookers" also.

    I have a few of them...all "converted" Nationals, except a small "cooker" which is an ancient "Mini-Maid" (or some-such similar name ---it is good for small roasts.)

    IF you wish to convert a Vintage "National" pressure-canner to be like an All-American (a fraction of the cost of an All-American), "Click" on the Link below:

    This will tell you how to do the SIMPLE "conversion".

    -Junkmanme- [​IMG]

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