• Is this a good deal?

    From notbob@21:1/5 to All on Mon Oct 22 14:25:13 2018
    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

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From heyjoe@21:1/5 to notbob on Sat Oct 27 16:48:49 2018
    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.


    --
    This economy is so good that even Colin Kaepernick found a job.
    Lou Barletta

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Wayne Boatwright@21:1/5 to All on Sun Oct 28 00:04:55 2018
    On Sat 27 Oct 2018 02:48:49p, heyjoe told us...

    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.



    I have a Mirro 23 qt. canner that I inherited from my paternal
    grandmother. My grandparents bought it in the 1930s, and I do have
    it checked each year, as well as replace the gasket, for good
    measure. I doubt I'll ever need to replace it.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    **********************************************************

    Wayne Boatwright

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Wilson@21:1/5 to notbob on Tue Feb 19 15:39:31 2019
    On 10/22/18 4:25 PM, notbob 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
    I have a 23 qt. Mirro canner that uses a weight on top. Being an accountant,
    I thought that the dial gauge would be more accurate.

    However, the gauge needs to be annually test. If you have vision problems,
    you might not like getting your face up close and personal to a pressure canner.

    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.

    --
    Wilson 44.69, -67.3

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Drew Lawson@21:1/5 to Wilson on Wed Feb 20 14:11:25 2019
    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.

    --
    In Dr. Johnson's famous dictionary patriotism is defined as the
    last resort of the scoundrel. With all due respect to an enlightened
    but inferior lexicographer I beg to submit that it is the first.
    -- Ambrose Bierce

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Wilson@21:1/5 to Drew Lawson on Wed Feb 20 12:33:17 2019
    On 02/20/19 9:11 AM, Drew Lawson wrote:
    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?

    --
    Wilson 44.69, -67.3

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Drew Lawson@21:1/5 to Wilson on Wed Feb 20 21:05:42 2019
    In article <q4k30u$lcl$1@dont-email.me>
    Wilson <nowhere@nearyou.com> writes:

    All good points, Drew. I haven't seen one with a gauge & weight too. What >model, may I ask?

    It's an All American 921.

    The weight selects the maximum pressure, but you can go lower by
    watching the gauge and nursing the burner setting.

    I may be a little too focused on the process monitoring there.


    http://www.allamericancanner.com/All-American-21-Quart-Pressure-Canner.htm


    --
    Drew Lawson

    ". . . And I never give a reason"
    -- God, as channeled by Seven Nations

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Melba's Jammin'@21:1/5 to heyjoe on Mon Feb 25 20:08:32 2019
    On 2018-10-27 21:48:49 +0000, heyjoe said:

    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.

    Note to Notbob: There are no tested recipes or times for canning
    anything in half gallon jars except for a couple fruit juices.
    The National Center for Home Food Preservation (NCHFP) at the U of GA
    is your go-to source for safe info along with Ball and your state
    university's extension division -- Colorado? Consider here: https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/#pres

    Read the introductory chapters of whatever paper text you'll use.
    Understand the underlying principles of safe food preservation.. It is
    science but not rocket science.

    Good luck -- and walk before you run.

    --
    --
    Barb
    www.barbschaller.com, last update April 2013

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From notbob@21:1/5 to Melba's Jammin' on Tue Feb 26 07:03:29 2019
    On 2/25/2019 7:08 PM, Melba's Jammin' wrote:

    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.


    Thanks for the info, Barb.

    Now, I wish I'd payed more attention to my days as a vertical "retort" (pressure cooker) operator loading/cooking No. 10 cans, But, I was
    young and stupid and jes payed attention to times/pressures recorded on
    the circular chart recorders on the wall behind each retort. ;)

    nb

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Drew Lawson@21:1/5 to Melba's Jammin' on Tue Feb 26 18:10:00 2019
    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.

    --
    Drew Lawson And I know there's more to the story
    I know I need to see more
    I need to see s'more, hear s'more
    feel s'more. I gotta be s'more

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From notbob@21:1/5 to Drew Lawson on Tue Feb 26 13:01:10 2019
    On 2/26/2019 11:10 AM, Drew Lawson wrote:

    Also have the sourdough starter living
    in one.

    I'm a big fan of sourdough, coming from the SFBA. But, it is rather
    difficult to pin down at 8K ft elevation (now live in CO Rockies)! ;)

    nb

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)
  • From Melba's Jammin'@21:1/5 to Drew Lawson on Tue Feb 26 20:57:31 2019
    On 2019-02-26 18:10:00 +0000, Drew Lawson said:

    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.

    A good use for them.

    --
    --
    Barb
    www.barbschaller.com, last update April 2013

    --- SoupGate-Win32 v1.05
    * Origin: fsxNet Usenet Gateway (21:1/5)