The cheapest I've found this 23 qt Presto pressure canner is at Walmart.
I gotta order it online and have it sent to my local store:
https://www.walmart.com/ip/Presto-23-Quart-Pressure-Canner-and-Cooker-01781/2625289
I see some one-star ratings, most complaining about the Presto alum 23
qt pressure canner (#01781) bulging out at the bottom after only a few
uses.
Is this true? I'll wait and save and buy a better canner, if need be.
nb
On Mon, 22 Oct 2018 14:25:13 -0600
in Message-ID: <news:g36q1bF4vcsU1@mid.individual.net>
notbob <notbob@nothome.com> wrote :
The cheapest I've found this 23 qt Presto pressure canner is at
Walmart.
I gotta order it online and have it sent to my local store:
https://www.walmart.com/ip/Presto-23-Quart-Pressure-Canner-and-Coo
ker-01781/2625289
I see some one-star ratings, most complaining about the Presto
alum 23 qt pressure canner (#01781) bulging out at the bottom
after only a few uses.
Is this true? I'll wait and save and buy a better canner, if
need be.
nb
Have no idea about a Presto. I use a Mirro that's been around a
long time.
Couple of thoughts, tho.
The size/form factor - that's a tall pot.
Only two reasons I can think of for using that form factor.
1) You're planning on canning large runs of pint or smaller jars
and you want to double stack them - or
OMG - you're going to can 1/2 gallon jars
2) You're going to also use it for boiling water bath canning
The 23 quart and 16 quart canners hold the same number of quart
canning jars (7). Do you really need the extra height of the 23
quart canner?
The Presto has a dial guage to measure pressure. That guage
should be checked every year to be sure it's operating accurately.
That's expecially true for your altitude, where stuff should be
canned at 15PSI. Around here, that annual pressure check can be
done by the County Ag Extension office. How close are you to your
local extension office? Might give them a call and talk to their
reaident expert. They might offer canning classes for a nominal
fee (in season - mid summer here, but after my peaches are ready).
What kind of warranty does the Presto offer? You're going to be
running it at the upper end of its presure range and warping that
bottom may be a concern.
The cheapest I've found this 23 qt Presto pressure canner is at Walmart. I gotta order it online and have it sent to my local store:
https://www.walmart.com/ip/Presto-23-Quart-Pressure-Canner-and-Cooker-01781/2625289
I see some one-star ratings, most complaining about the Presto alum 23 qt pressure canner (#01781) bulging out at the bottom after only a few uses.I have a 23 qt. Mirro canner that uses a weight on top. Being an accountant,
Is this true? I'll wait and save and buy a better canner, if need be.
nb
The benefit of the weight, holding 5, 10 or 15 psi, is that you choose your >weight and then set your temperature according to instructions. It will rock >and make a racket, but you don't have to sit right on it. You could be
across the room.
Pressure canners IMHO, should never be left unattended.
If you check the vent stack to make sure it isn't plugged to begin with (I >poke it with an un-bent paperclip) and you follow directions, it should
never wear out.
Bulging bottoms sounds like a BS story or somebody darn near blew themselves up.
In article <q4hpi5$9a2$1@dont-email.me>
Wilson <nowhere@nearyou.com> writes:
The benefit of the weight, holding 5, 10 or 15 psi, is that you choose your >> weight and then set your temperature according to instructions. It will rock >> and make a racket, but you don't have to sit right on it. You could be
across the room.
Mine has the gauge as well as the weight. My sauce canning is at
something like 12 psi, so I use the weight at 15 psi and keep
rechecking the gauge. If I hear rattling, I know I need to turn
the stove down. I sit across the room, but it is a small kitchen.
Pressure canners IMHO, should never be left unattended.
Agree. Once it is up to temperature, I don't even like to take a
pee break.
If you check the vent stack to make sure it isn't plugged to begin with (I >> poke it with an un-bent paperclip) and you follow directions, it should
never wear out.
I would think if the vent is plugged you would never get past the
venting stage. But I do make sure I can see light through the stem
when I'm setting up the canner.
Bulging bottoms sounds like a BS story or somebody darn near blew themselves up.
I wouldn't feel comfortable using a pressure canner that didn't
have a rubber (or whatever it is made of) safety release plug.
I do enough stupid things without blowing myself up as well.
All good points, Drew. I haven't seen one with a gauge & weight too. What >model, may I ask?
On Mon, 22 Oct 2018 14:25:13 -0600
in Message-ID: <news:g36q1bF4vcsU1@mid.individual.net>
notbob <notbob@nothome.com> wrote :
The cheapest I've found this 23 qt Presto pressure canner is at Walmart.
I gotta order it online and have it sent to my local store:
https://www.walmart.com/ip/Presto-23-Quart-Pressure-Canner-and-Cooker-01781/2625289
I see some one-star ratings, most complaining about the Presto alum 23
qt pressure canner (#01781) bulging out at the bottom after only a few
uses.
Is this true? I'll wait and save and buy a better canner, if need be.
nb
Have no idea about a Presto. I use a Mirro that's been around a long
time.
Couple of thoughts, tho.
The size/form factor - that's a tall pot.
Only two reasons I can think of for using that form factor.
1) You're planning on canning large runs of pint or smaller jars and you
want to double stack them - or
OMG - you're going to can 1/2 gallon jars
2) You're going to also use it for boiling water bath canning
The 23 quart and 16 quart canners hold the same number of quart canning
jars (7). Do you really need the extra height of the 23 quart canner?
The Presto has a dial guage to measure pressure. That guage should be checked every year to be sure it's operating accurately. That's
expecially true for your altitude, where stuff should be canned at
15PSI. Around here, that annual pressure check can be done by the
County Ag Extension office. How close are you to your local extension office? Might give them a call and talk to their reaident expert.
They might offer canning classes for a nominal fee (in season - mid
summer here, but after my peaches are ready).
What kind of warranty does the Presto offer? You're going to be running
it at the upper end of its presure range and warping that bottom may be
a concern.
https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/#pres
It is
science but not rocket science.
Good luck -- and walk before you run.
Note to Notbob: There are no tested recipes or times for canning
anything in half gallon jars except for a couple fruit juices.
Also have the sourdough starter living
in one.
In article <2019022520083253277-barbschaller@earthlinknet>
Melba's Jammin' <barbschaller@earthlink.net> writes:
Note to Notbob: There are no tested recipes or times for canning
anything in half gallon jars except for a couple fruit juices.
We bought a case of half-gallon Ball jars a while ago, for non-canning purposes. I seem to recall the packaging recommended against use
for canning, just for freezing and dry-goods storage.
I use them for the bulk of my dried basil, since they hold a lot
without breaking the leaves. Also have the sourdough starter living
in one.
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