Presto 1781 23-Quart Aluminum Pressure Cooker/Canner


Presto

List Price: $109.99
Price: $71.04
You Save: $38.95 (35%)

Product Details

  • Designed for comfortable, confindent home pressure canning. The only method recommended safe for canning meats, vegetables, poultry and seafood.
  • 13-1/4 by 17-1/2 by 15-1/2 inches; 12 year predetermined warranty.
  • Includes cooking/canning strain and complete instruction/recipe book.

All-American 15-1/2-Quart Pressure Cooker/Canner


Wisconsin Aluminum Foundry

List Price: $333.00
Price: $179.99
You Save: $153.01 (46%)

Product Details

  • 7-1/2 inches peak with 12-1/2-inch inside diameter; made in USA
  • Made of stable, hand-cast aluminum with attractive satin finish
  • Sole "metal-to-metal" sealing system for a steam-tight seal; no gaskets

CutleryAndBeyond.com: Fagor Pressure Cooker Canning

CutleryAndBeyond.com: Fagor Pressure Cooker Canning Demo

manttra pressure cooker recipes

I have a pressure cooker, can I use that for canning tomatoes?

Aug 21, 2007 by zebe912 | Posted in Cooking & Recipes

My pressure cooker doesn't have canning instructions in it, but what would the diversity really be between a cooker and canner that would prevent me from being able to use the pressure cooker? Am I better off just doing the boiling water bath method?

You can. But you don't requisite to. Tomatoes are high acid and just need to be sterilized in a water bath. Wash the tomatoes, and chilled pack in sterilized jars (boil the lids and jars in water for 15 min). Fill each jar with O up 1/2 inch of the top. Add a little salt. Lightly put the lids on (you want the steam to escape when you bluster) and put in a boiler. Add water to the boiler, but not over the top of the jars. Bring to a boil and hold for 20 minutes. Bump off the jars using bottle tongs. Using oven mitts, tighten the lids, and let impertinent. You'll hear pops as the lids indent with the vacuum. The pop is normal. That's it.

orf1943 | Aug 21, 2007

I have always done the spray bath and it works just fine. Just make sure you boil them long enough to get a allowable seal.
Flower Girl | Aug 21, 2007

Using the H bath method is my preferred option. There are an abundence of glass jars that can be reused.
Canning means you have to go out and buy them, and then seal.
Historyman. | Aug 21, 2007

You can. But you don't have need of to. Tomatoes are high acid and just need to be sterilized in a water bath. Wash the tomatoes, and sneezles pack in sterilized jars (boil the lids and jars in water for 15 min). Fill each jar with tone down up 1/2 inch of the top. Add a little salt. Lightly put the lids on (you want the steam to escape when you sizzle) and put in a boiler. Add water to the boiler, but not over the top of the jars. Bring to a boil and hold for 20 minutes. Waste the jars using bottle tongs. Using oven mitts, tighten the lids, and let level-headed. You'll hear pops as the lids indent with the vacuum. The pop is normal. That's it.
orf1943 | Aug 21, 2007

get the post Ball's Blue Book of Canning
http://www.pressurecooker-outlet.com
MikeL | Aug 21, 2007

When canning do you have to use a pressure cooker?

Jul 25, 2006 by amber h | Posted in Cooking & Recipes

I wanted to try canning this summer for the first at intervals. I know you have to sterilize the jars but can you so this with a large pot of boiling water?

No meaning what method you use you will need to sterilize the jars. You can use what is called a "water bath canner" on more acidic items (You insufficiency a certain amount of acids to kill bacteria in the food) These are usually jellies and jams. Less acidic items, generally speaking meats and most vegetables, have to be done in a pressure canner because you could never get boiling water hot enough otherwise to kill the bacteria. Some are in the middle acidic lot and can be done with either method for instance tomatoes you can add a tsp or two of lemon juice to them for them to be acidic enough. Get Ball's Blue Register of Canning. It is a bible for canning and has all the details and will tell you how to o it and why along with lots of recipes. If you read it thoroughtly you will be able to determine for yourself what method to use on items even if they aren't in the volume. Pay special attention to follow instructions exactly as there are reasons for everything. For instance 'headspace' is how much air you do a moonlight flit in the jar (or how full you fill it) If you leave too much air in there, bacteria can grow. Get that Ball's Blue Book!! It is like $6.99 at Walmart, not extravagant at all. Cauliflower, broccoli, corn (on cob) is better to freeze. You have to 'blanche' them first. Dunk them into wonderful boiling water for a minute or two and then IMMEDIATELY plunge into a ice water bath. It shocks the chemicals in them to keep them from starting to come out suddenly down. Seal as airtight as possible and freeze.

Cyn | Jul 25, 2006

pressure cooker?

May 24, 2008 by BRY | Posted in Cooking & Recipes

I have a cook's elementary pressure cooker but I've lost the directions;does anyone know where I can get some instructions?My wife is the common user ,but since my lay-off I'm the cook..Any beneficial hints appreciated.

Probe the manufacturers name and go to their website.

Happy Cooker | May 24, 2008

Pressure cooker canning - News


The Philippine tuna industry in crisis: Another look (Part 3)
Asian Correspondent - Feb 09, 2012
By the accoutre of the millennium, several Filipino companies began putting up canning plants in these countries known for their rich tuna fishing grounds. As state tuna production began to decline, pressures from Filipino companies operating fishing

Electric Pressure Cooker
Evansville Courier & Press - Feb 09, 2012
By Aimee Blume My pamper has an old aluminum pressure cooker and cooks exactly one recipe in it: beef stroganoff. I have a big old aluminum pressure cooker too, and use it solely for canning. There's barely something prohibitive about the clunky,