Pressure canner.

[TNDemo]

I let it be made known I was in the market for a pressure canner and today one arrived on my doorstep from my kids (good kids!). I have only used a water bath canner before but wanted to can green beans and other low acid stuff. It is a Presto 23 qt canner cooker that says it doubles as a water canner. Has anyone got this brand? Would be interested in your experience. Also want to be sure I don't put an eye out or get burned.

[Warpy]

1. I have the All American one with the six clamps

instead of the rubber ring. I've had a rubber ring standard cooker in the past and found that the rings have to be replaced frequently because they soften and tend to stick. At that point, you'll need a weightlifter to get the thing apart.

Pressure canning is safer than it once was. Just know that you're going to have to stay in the kitchen while the stuff processes to make sure that gauge doesn't either go into the danger zone or stay too low to sterilize the food.

[HopeHoops]

2. I've got the same one - works great - but get one of those mason jar lifter clamp thingies.

Actually, the first thing to do is get the Ball Blue Book on canning and preserving (Agway ALWAYS has it in stock). Another useful thing is a plastic canning spatula to release trapped air bubbles around the inside of the jar. And ALWAYS use fresh lids. You can reuse the bands, but a new lid every time is critical. I have a separate water bath pot (meant for the purpose) and it works great for applesauce and such.

[noamnety]

3. Mine is saving my dinner right now.

I got it for canning but found out how awesome it is for quick cooking meats. I forgot to start my corned beef in the crock pot early today, didn't get it in til 2. So I knew I was pushing it to have it ready for dinner. Then I realized an hour later the crockpot was turned on, but not plugged in.

I tossed the beast in the pressure cooker where it only takes an hour to cook instead of 8. Yay!