Author Topic: pressure cooker/canner...what do I want and not want (Read 2426 times)

yankieGirl · « **on:** August 04, 2011, 02:54:06 pm »

I am looking to buy a pressure cooker/canner. I would like to keep it simple and usable on a propane burner.

I plan to can venison, pork, veggies, etc...

Any help would be greatly appreciated!!!

doganjo · « **Reply #1 on:** August 04, 2011, 03:26:50 pm »

Do you mean real cans or do you mean glass jars? I wouldn't touch canning. A touch dangerous at the temperatures you'd need I'd think.

To achieve temperatures above the boiling point requires the use of a pressure canner. Foods that must be pressure canned include most vegetables, meat, seafood, poultry, and dairy products. The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6,[1] such as fruits, pickled vegetables, or other foods to which acidic additives have been added.

yankieGirl · « **Reply #2 on:** August 04, 2011, 03:45:50 pm »

Caution message received. In my area it is common practice.

Glass Jars.

Just thought someone could point me in the direction of a nice, no regrets purchase. I could learn from others unfortuate puchases.

doganjo · « **Reply #3 on:** August 04, 2011, 04:02:50 pm »

Ok, I have used glass jars in a normal domestic pressure cooker. It worked fine but didn't take large quantities.(about 5 jars at a time as thay have to have space between them) It was a Prestige, but that may be a UK make.