cshenk wrote:
> "aem" wrote
>
>> Pressure cooking is a specialty. Done badly your stews will be mushy,
>> your vegetables will be extremely overcooked, your soups will lack
>> texture. So if you buy one, take the time and make the effort to
>> learn how to do it well. Look at the recipes on the website you
>> provided, for example. Some of them look like recipes for (culinary)
>> disaster to me.
>
> Same for crockpots (slow cookers) of which I am a specialist. The
> difference is I can add a veggie 'midway in the cooking' but with a pressure
> cooker that's not gonna happen while at pressure.
>
> I have a pressure canner for small jobs, but find it useless for any other
> sort of cookery for *my* habits.
>
>

So what is the difference between a pressure cooker and a pressure canner?