Since watching my mother get covered with extremely hot potatoes which
had erupted out of her pressure cooker, I've been scared to death of
the things.

Crash and I spotted a Mirro cooker and canner on sale just after
moving to this house a little over two years ago. We brought it home,
and it's been sitting in the basement, waiting to be used, ever since.

Promptly by rising gas prices, I decided to haul it up from the
basement and start using it. I just want to clarify. A 21st century
canner will tend to be safer than a mid 20th century one?

Also, I had no clue how big this thing would be. Holy smokes, is this
puppy big! 12 quart size. After I lose my fear of this thing, I'll
probably head over to rec.food.preserving so I may can some things
other than fruits.

In addition to safety reassurance, I'd be interested in knowing what
others use their pressure cookers for.

Thanks,
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Thu, 15 Dec 2005 09:13:28 -0600, Damsel in dis Dress
wrote:

Since watching my mother get covered with extremely hot potatoes which
had erupted out of her pressure cooker, I've been scared to death of
the things.

Crash and I spotted a Mirro cooker and canner on sale just after
moving to this house a little over two years ago. We brought it home,
and it's been sitting in the basement, waiting to be used, ever since.

Promptly by rising gas prices, I decided to haul it up from the
basement and start using it. I just want to clarify. A 21st century
canner will tend to be safer than a mid 20th century one?

Also, I had no clue how big this thing would be. Holy smokes, is this
puppy big! 12 quart size. After I lose my fear of this thing, I'll
probably head over to rec.food.preserving so I may can some things
other than fruits.

In addition to safety reassurance, I'd be interested in knowing what
others use their pressure cookers for.

Dang, one more thing. I've been looking through the recipes that came
with the instructions. They're all for 4.2 quart and 6/8 quart
cookers. What type of adjustments should I make for cooking in the
monster we bought?

Carol, already considering getting a smaller one for normal cooking.
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote, questioning:
Since watching my mother get covered with extremely hot potatoes which
had erupted out of her pressure cooker, I've been scared to death of
the things....snip....
In addition to safety reassurance, I'd be interested in knowing what
others use their pressure cookers for.
Thanks, Carol
With my usual cooking being only for myself for several years now, I
gave my good old (1960) 4 quart pressure cooker to son, John, who often
cooks for several of his man friends. But when I was using it
regularly my three more often uses were to cook big amounts of fresh
made tamales for pre-freezing by the dozen; steaming a pot full of
artichokes in 12-15 minutes, and making wonderfully full-flavored pot
roasts with various veggies included.

PickyOne

Damsel in dis Dress wrote mo
Dang, one more thing. I've been looking through the recipes that came
with the instructions. They're all for 4.2 quart and 6/8 quart
cookers. What type of adjustments should I make for cooking in the
monster we bought?

Carol, already considering getting a smaller one for normal cooking.
Do get the smaller one, you'll come to love it. As to timing in a
smaller pot or for your too big one, here's a resource you may find
useful: http://missvickie.com/howto/times/timecritical.html

PickyOne

Damsel in dis Dress wrote:

Since watching my mother get covered with extremely hot potatoes which
had erupted out of her pressure cooker, I've been scared to death of
the things.

Crash and I spotted a Mirro cooker and canner on sale just after
moving to this house a little over two years ago. We brought it home,
and it's been sitting in the basement, waiting to be used, ever since.

Promptly by rising gas prices, I decided to haul it up from the
basement and start using it. I just want to clarify. A 21st century
canner will tend to be safer than a mid 20th century one?

Also, I had no clue how big this thing would be. Holy smokes, is this
puppy big! 12 quart size. After I lose my fear of this thing, I'll
probably head over to rec.food.preserving so I may can some things
other than fruits.

In addition to safety reassurance, I'd be interested in knowing what
others use their pressure cookers for.

Thanks,
Carol

You likely won't see this as from last night's comments, I assume you
kf'ed me, but just in case, I have the 22 qt Mirro pressure
cooker/canner. If you need any advice, just ask. I have the manual as
well as recipes. IMO, the new pressure cookers/canners are perfectly
safe. I have two other pressure cookers. If canning, make sure you
adhere to the 10 min venting prior to bringing the canner up to pressure
as that is part of the cooking process. Make sure you keep your seal in
good condition and take the precaution of ensuring the hole where you
place the rocker is clear of any debrise. Other than that, sit back and
enjoy. I use my pressure canner for canning but it could be used for
cooking large quantity foods. I use my pressure cookers for soups,
stews, chili (if in a hurry), stocks, beans, and roasts. Unlike a slow
cooker, the meat can be browned directly in the pressure cooker. Beans
are quick to do in a pressure cooker but in my experience, the cook time
is quick to overshoot resulting in mushy beans. I really like the
pressure cookers for making stocks as it greatly shortens the time
saving both energy and time. Personally I prefer pressure cookers to
the microwave. Anyway, have fun experimenting

Damsel in dis Dress wrote:

On Thu, 15 Dec 2005 09:13:28 -0600, Damsel in dis Dress
wrote:


Since watching my mother get covered with extremely hot potatoes which
had erupted out of her pressure cooker, I've been scared to death of
the things.

Crash and I spotted a Mirro cooker and canner on sale just after
moving to this house a little over two years ago. We brought it home,
and it's been sitting in the basement, waiting to be used, ever since.

Promptly by rising gas prices, I decided to haul it up from the
basement and start using it. I just want to clarify. A 21st century
canner will tend to be safer than a mid 20th century one?

Also, I had no clue how big this thing would be. Holy smokes, is this
puppy big! 12 quart size. After I lose my fear of this thing, I'll
probably head over to rec.food.preserving so I may can some things
other than fruits.

In addition to safety reassurance, I'd be interested in knowing what
others use their pressure cookers for.


Dang, one more thing. I've been looking through the recipes that came
with the instructions. They're all for 4.2 quart and 6/8 quart
cookers. What type of adjustments should I make for cooking in the
monster we bought?

Carol, already considering getting a smaller one for normal cooking.

The trick with pressure cooker is to actually get one bigger than you
think you will use. I have the 22 qt canner/cooker as well as a 6 qt
and 4.5 qt. Any pressure cooker can only be filled 2/3 full and if
doing something like beans only 1/2 full so in this case bigger is
better. With yours, you might want to try finding a rack for some
meats. Otherwise for things like soups and stew just make a larger
batch and freeze what you can't eat. You won't be sorry. I have a few
pressure cooker websites bookmarked if you are intereste.

On Thu, 15 Dec 2005 10:39:23 -0500, ~patches~
wrote:

The trick with pressure cooker is to actually get one bigger than you
think you will use. I have the 22 qt canner/cooker as well as a 6 qt
and 4.5 qt. Any pressure cooker can only be filled 2/3 full and if
doing something like beans only 1/2 full so in this case bigger is
better. With yours, you might want to try finding a rack for some
meats. Otherwise for things like soups and stew just make a larger
batch and freeze what you can't eat. You won't be sorry. I have a few
pressure cooker websites bookmarked if you are intereste.

Thank you for your advice in both posts and your willingness to
respond to additional questions. I appreciate that.

I'd be very interested in your links. This is totally uncharted
territory for me!

Thanks again,
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:

On Thu, 15 Dec 2005 09:13:28 -0600, Damsel in dis Dress
wrote:


Since watching my mother get covered with extremely hot potatoes which
had erupted out of her pressure cooker, I've been scared to death of
the things.

Crash and I spotted a Mirro cooker and canner on sale just after
moving to this house a little over two years ago. We brought it home,
and it's been sitting in the basement, waiting to be used, ever since.

Promptly by rising gas prices, I decided to haul it up from the
basement and start using it. I just want to clarify. A 21st century
canner will tend to be safer than a mid 20th century one?

Also, I had no clue how big this thing would be. Holy smokes, is this
puppy big! 12 quart size. After I lose my fear of this thing, I'll
probably head over to rec.food.preserving so I may can some things
other than fruits.

In addition to safety reassurance, I'd be interested in knowing what
others use their pressure cookers for.


Dang, one more thing. I've been looking through the recipes that came
with the instructions. They're all for 4.2 quart and 6/8 quart
cookers. What type of adjustments should I make for cooking in the
monster we bought?

Carol, already considering getting a smaller one for normal cooking.


No adjustments necessary. Well, that's not totally true; you'll
sometimes have to add a little more water, like if you try to pressure
cook a whole tukey hen.

I think I have that same Mirro pressure cooker. I bought it in the early
80's and I really like it. I think I use my 8 quart one more. Both of
them still have the original gasket, but the gasket on the 8 qt. will
have to be replaced soon.

Best regards,
Bob

There was a Girl Fight last night and I missed it? (I'm quoting your
whole message so Damsel will see it because it's good info.)

~patches~ wrote:

You likely won't see this as from last night's comments, I assume you
kf'ed me, but just in case, I have the 22 qt Mirro pressure
cooker/canner. If you need any advice, just ask. I have the manual as
well as recipes. IMO, the new pressure cookers/canners are perfectly
safe. I have two other pressure cookers. If canning, make sure you
adhere to the 10 min venting prior to bringing the canner up to pressure
as that is part of the cooking process. Make sure you keep your seal in
good condition and take the precaution of ensuring the hole where you
place the rocker is clear of any debrise. Other than that, sit back and
enjoy. I use my pressure canner for canning but it could be used for
cooking large quantity foods. I use my pressure cookers for soups,
stews, chili (if in a hurry), stocks, beans, and roasts. Unlike a slow
cooker, the meat can be browned directly in the pressure cooker. Beans
are quick to do in a pressure cooker but in my experience, the cook time
is quick to overshoot resulting in mushy beans. I really like the
pressure cookers for making stocks as it greatly shortens the time
saving both energy and time. Personally I prefer pressure cookers to
the microwave. Anyway, have fun experimenting

~patches~ wrote:


The trick with pressure cooker is to actually get one bigger than you
think you will use. I have the 22 qt canner/cooker as well as a 6 qt
and 4.5 qt. Any pressure cooker can only be filled 2/3 full and if
doing something like beans only 1/2 full so in this case bigger is
better. With yours, you might want to try finding a rack for some
meats. Otherwise for things like soups and stew just make a larger
batch and freeze what you can't eat. You won't be sorry. I have a few
pressure cooker websites bookmarked if you are intereste.


AFAIK, a 12 quart pressure cooker always comes with a rack (because
actually it is a canner -- the smallest canner that will process 7 quart
jars.)

Bob

On 15 Dec 2005 07:26:59 -0800, "JeanineAlyse"
wrote:

With my usual cooking being only for myself for several years now, I
gave my good old (1960) 4 quart pressure cooker to son, John, who often
cooks for several of his man friends. But when I was using it
regularly my three more often uses were to cook big amounts of fresh
made tamales for pre-freezing by the dozen; steaming a pot full of
artichokes in 12-15 minutes, and making wonderfully full-flavored pot
roasts with various veggies included.

Tamales sound good! I've never made them, but I enjoy eating them.

The maiden use of our cooker (which can do double duty as a swimming
pool in the summer) will be for making beef stew.

I made a pot roast last night that I've made a dozen times before. I
don't know why, but it came out tough and flavorless. I'm gonna
pressure cook that sucker, along with last year's standing rib roast
bones. All three of them. G

Okay, patches. After I cook the meat until it's tender, remove it,
trim away the nasties, and cube the meat ... should I put it back in
and cook it more, along with the veggies, or should I wait and add it
at the end?

Thankee!
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Thu, 15 Dec 2005 09:13:28 -0600, Damsel in dis Dress
wrote:

Since watching my mother get covered with extremely hot potatoes which
had erupted out of her pressure cooker, I've been scared to death of
the things.

Crash and I spotted a Mirro cooker and canner on sale just after
moving to this house a little over two years ago. We brought it home,
and it's been sitting in the basement, waiting to be used, ever since.

Promptly by rising gas prices, I decided to haul it up from the
basement and start using it. I just want to clarify. A 21st century
canner will tend to be safer than a mid 20th century one?

Also, I had no clue how big this thing would be. Holy smokes, is this
puppy big! 12 quart size. After I lose my fear of this thing, I'll
probably head over to rec.food.preserving so I may can some things
other than fruits.

In addition to safety reassurance, I'd be interested in knowing what
others use their pressure cookers for.

Thanks,
Carol


Follow the instruction to the letter and never leave the room while it
is cooking. (If you are like me (CRS) you will decide to do something
else instead of returning immediately.)

Take a book and sit in the kitchen. Listen to the jiggles.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Damsel in dis Dress wrote:

On Thu, 15 Dec 2005 10:39:23 -0500, ~patches~
wrote:


The trick with pressure cooker is to actually get one bigger than you
think you will use. I have the 22 qt canner/cooker as well as a 6 qt
and 4.5 qt. Any pressure cooker can only be filled 2/3 full and if
doing something like beans only 1/2 full so in this case bigger is
better. With yours, you might want to try finding a rack for some
meats. Otherwise for things like soups and stew just make a larger
batch and freeze what you can't eat. You won't be sorry. I have a few
pressure cooker websites bookmarked if you are intereste.


Thank you for your advice in both posts and your willingness to
respond to additional questions. I appreciate that.

I'd be very interested in your links. This is totally uncharted
territory for me!

Thanks again,
Carol

No problem We are both stong and opinionated personalities so we are
bound to clash. Anyway, pressure cooking is pretty easy and once you've
done it a time or two, you will wonder how you cooked with out it.
Mirro used to have information on their site but now it goes to
Wearever? I forgot to mention there are three types of pressure
cookers/canners. One uses a dial guage, one uses a rocker, and the last
has the regulator built right into the handle. My canner and one cooker
has the rocker regulator, the other has the regulator in the handle. I
really like the handle model but yours is likely a rocker model.

If you want to try canning using your pressure canner/cooker -
essentially use your pressure canner for anything low acid like veggies,
meats, and fish.
http://www.uga.edu/nchfp/
http://www.homecanning.com

For basic pressure canning recipes -
Presto - go to the cooking & recipe section, they have a lot of nice
recipes to get you goint
http://www.gopresto.com/information/...05dfc4de 7353

PS. I would not spend money on a pressure cooker recipe book. You can
get plenty of recipes off the net and once you get the hang of it, you
will be able to modify your own recipes.

HTH

On 15 Dec 2005 07:33:04 -0800, "JeanineAlyse"
wrote:


Damsel in dis Dress wrote mo
Dang, one more thing. I've been looking through the recipes that came
with the instructions. They're all for 4.2 quart and 6/8 quart
cookers. What type of adjustments should I make for cooking in the
monster we bought?

Carol, already considering getting a smaller one for normal cooking.
Do get the smaller one, you'll come to love it. As to timing in a
smaller pot or for your too big one, here's a resource you may find
useful: http://missvickie.com/howto/times/timecritical.html

PickyOne

Thank you, Picky! LOL!
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Thu, 15 Dec 2005 09:52:12 -0600, zxcvbob
wrote:

There was a Girl Fight last night and I missed it? (I'm quoting your
whole message so Damsel will see it because it's good info.)

Saw it the first time, Bob-o, but thanks for re-posting. : ) Patches
and I butt horns from time to time, but as she said it's because
neither of us is a shrinking violet. I'm glad we're both willing to
forgive and to move on in a civil manner.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos