You are viewing a single comment's thread from:
RE: The Canning Guide: The Basics For Preserving Jams, Jellies & Pickles
I had no idea the invention of canning began back in the 18th century... in FRANCE, no less. VERY informative.
I have a question... I have been looking to buy a pressure canner so I can preserve MORE of my own harbest, but you mentioned a steam canner. Are those one and the same?
I used to have a pressure cooker (not canner) many years ago but lost it when I had moved. I would make things like corned beef in it, etc- but it was by no means large enough to accompany canning jars- well,maybe two pints at a time. But I'm curious if a steam canner and pressure canner are the same.
Before I buy my pressure canner I wanted to make sure.
no, a steam canner is not the same. It's just a water bath canner that uses less water.
In the photos of canners the left canner is a pressure canner and the right is my steam canner. I shouldn't have used this photo for the post but .... oops.
You need a canner that is specifically a pressure canner - there's no alternatives. If you end up buying a Presto model let me know - there's a few really helpful things I can tell you. I don't have experience with the fancier All American models of pressure canner but they look pretty sweet.
I believe the brand I am looking at is a Mirro - I'd have to double check when I get back to my laptop.
THANK YOU for the explanation... very helpful.
We have a Mirro brand pressure canner. It's been used heavily in the 10 years we've owned it, and never let us down. Seal is still good, weights, valve, etc. I'd recommend it.
That's GREAT! the one I was thinking about had a 5 - 10 and 15 Psi on it.
good to know that replacement parts are not needed much; even after ten years! You definitely got your money's worth from that one!
My dream, to have an All American pressure canner.....
it's a dream of mine too! I have two presto canners and they've been excellent but those All American's are so impressive looking.