[US Navy Vet]

Any suggestions? I have a "All American 21.5 Quart Pressure Cooker Canner", is this a good one?

[justsaynomore]

I’m canning my famous salsa as we speak :-)

[TASMANIANRED]

Canning becomes addictive.

[BMWR1200C]

FYI just because it can be stuffed in a mason jar does not mean it can be SAFELY pressure canned. Highly recommend further research.

[mad_as_he$$]

Learn and follow ALL of the safety rules. (as a Navy vet I know you will do that). Pressure cookers are not to be trifled with or left unattended. May well be the most dangerous thing you do at home.

[BuffaloJack]

I didn’t know anyone still used pressure cookers.
My mom had one 45 years ago. We got rid of it after she put an entire chicken dinner through the little pressure tube on the top where the weight sits. And by entire chicken, I mean meat, bones, carrots, potatos and all.
We had to replace the kitchen ceiling after that.

[TASMANIANRED]

Lubricate both sides of contact between the lid and the pot with vaseline.

It can cause a vapor lock if you don’t.

[SatinDoll]

I’ve never canned but thought about doing so recently. Then I discovered you should never use a pressue canner on a ceran top range which is what I own.

If you have a ceran top range, I strongly suggest you contact the manufacturer before attempting to use a pressure cooker/canner. The glass top sits over electric elements that can electrocute someone if the glass top breaks.

[TASMANIANRED]

http://www.youtube.com/user/webcajun#p/u/67/cReDnoDx8F8

This guy has good technique.

Do not over tighten your lids.. The air has to vent out.. if it can’t you will risk exploding the jars or deform your lids risk not having them seal.

Be meticulous with your head space, venting the air out is what makes your vacuum.

[greeneyes]

A good book to have is the Ball Blue Book guide to preserving. It has good recipes and good directions. My husband does the pressure canning. I do the water bath canning, freezing and dehydrating, so I’m not much help with the pressure stuff.

[kitchen]

Call your county extension agent and get your pressure correction and any other tips they offer. Many will have a testing device to ensure your pressure gauge is reading properly.

Many fine suggestions here already, I would just add that you wipe the jar rim with a vinegar soaked cloth before putting on the lid. Kills anything that fell from the sky and a dynamite cleaner too.

Also, as mentioned above. pressure canning and pressure cooking are two different animals. Unlike the All American pressure canners (the best) you have to go to Europe for a top pressure cooker. Fissler (Germany) came up with most of the innovations over the last century, but Kuhn Rikon (Switzerland) and Fagor (Spain) make excellent products too. All are built of stainless steel with encapsulated aluminum bases to ensure even heat. There are also two options in lid diameter that can be paired with a variety of bases ranging from 1.5L to 10L. We prefer the Fissler, but sell all three.

[2nd Bn, 11th Mar]

Navy,
Any chance of sharing your chili recipe? I’m always looking for new variations to try. Many thanks and

Semper Fi,

[Marie]

1. follow the directions exactly
2. don’t fill all your jars in anticipation of the next load. different foods expand in different ways. one soup may need 1/2 an inch, another may need up to 3/4. run your first batch and see how it does. if the jars spill over and don’t seal, just put in a little less with the next load. canning is both an art and a science.

3. HAVE FUN! I love canning. I don’t know why, but I always feel good about life when I pull out 6 jars with perfect seals.

[Aliska]

Yes, just once. Green beans and corn, pint jars, in my mother's old pressure canner. Mirro I think. Started from raw. I was kind of scared, actually have always been a little afraid of them. My mom's eventually broke and need a new one if I do any more; the expense has kept me from buying one and I'd rather have one with a warranty. It eventually blew something, and I can still use it for other things, but the top is warped and won't lock in and gauge glass is broken.

I don't know if I'd want one I like saw on YT or not. She was canning milk, a double decker for pints, had at least 17 in there. It looked expensive.

I don't know if my old stove could take all that weight any more. I lost my water bath canner bottom but could use my mom's pressure cooker for that. But not for low acid veggies unless they are mostly tomatoes. Like if I make salsa with peppers and onions, I doubt I'd pressure can it. But definitely would pressure can for just the veggies or meat, fish or poultry.

[tacticalogic]

I have a brand new (never used, still in the box) “Liberty” pressure cooker (circa 1942) I bought at an auction for $10.

[eggman]

I have the smaller All American canner and it works great. Don't can too much meat but do a lot of vegetables - beets, carrots, beans, etc. Any vegetables that are not high acid like tomatoes must be pickled or pressure canned.

That canner is probably pretty heavy when it's loaded. I know mine is. Once it is up to pressure it takes very little heat (low setting) to maintain it. Start measuring your cooking time from the time it reaches the proper pressure. I usually turn off the burner about 5 minutes before the timer is up and then just leave it sit for about 45 minutes. Don't try to rush the depressurization as it will cause the jars to boil over. Make sure the pressure gauge is at zero before removing the weight. You may need to use a screwdriver to gently loosen the lid after undoing the knobs holding it down as it sometimes gets stuck on. Don't be surprised if the jars are still boiling after you remove them from the canner.

That canner will probably last a lifetime and more. Mine is 10 years old and still looks new except for the bottom aluminum rack which is a bit discolored