"Marie Dodge" > wrote in message
...
>
> "Anny Middon" > wrote in message
> ...
>> "Marie Dodge" > wrote in message
>> ...
>>>
>>> "Isabella Woodhouse" > wrote in message
>>> ...
>>>
>>> [brevity snips]
>>>>
>>> So it's kind of hard to believe that the
>>>> quality is going to be the same before and after a 30-60 minute
>>>> cool-down time in a hot canner.
>>>
>>> I have a Presto 23qt pressure canner and it cools in 15 minutes in my
>>> 76F kitchen. 10 minutes after the pressure reaches zero I remove the
>>> canned food.
>>>
>>> . When pressure canning, you
>>>> can't use a quick release mechanism or hold the pot under cold water
>>>> like you do for pressure cooking. It just has to sit there until the
>>>> pressure comes down on its own. That is a lot of time all right---
>>>> unless you have 2 or 3 pressure canners, a huge kitchen, and don't mind
>>>> fooling with multiple gauges or weights, not to speak of all the
>>>> storage
>>>> room required. I don't think the people who wrote the article I cited
>>>> included this cool-down time in their calculations.
>>>
>>> A kitchen would have to be 95F for a canner to take 30 to 60 mins to
>>> cool.
>>
>> Not to doubt you or anything, but do you have a cite for this?
>
> A cite for how long it takes *my* canner to cool? LOL!!!!!

No, silly -- a cite for your contention that a kitchen would have to be 95F
for a canner to take 30 to 60 minutes to cool.

>>
>> Perhaps it's a function of the model canner one is using. I haven't
>> timed how long it takes mine to cool except, except that I know it's a
>> lot more than 20 minutes. Once I was trying to finish up some canning
>> before I went out to dinner. I turned the stove off at about 6:00, and
>> at 6:20 the pressure reading was still over 5.
>
> Try moving it off the burner when the time is up. Some people sit their
> canner on the floor on a few bricks where it's cooler. I just move mine to
> a cool burner.
>

The manual for my All-American canner specifically states that it should not
be moved until the pressure indicator reads 0.

>>>> OTOH, it does take more energy to boil the huge amount of water
>>>> necessary for a BWB canner. But, if you are going to be processing
>>>> sequential batches, that would save some of that energy.
>>>
>>> As it does with a pressure canner. By the time I remove the 1st batch to
>>> the counter I have the second batch ready. A hot PC will reach 10 psi in
>>> minutes.
>
>> Yes, in minutes, but still in a lot more time than it takes the BWB
>> canner to return to a boil if it's already at a boil when you put the
>> jars in and you are using the hot-pack method. With pressure canning
>> it's three steps: 1) Come to a boil hard enough to send steam through the
>> opening, 2) vent for 10 minutes, and 3) bring up to pressure. All in
>> all, that's at least 15 minutes, and more likely to be at least 20.
>
> Why are you in such a rush? What's the big deal if one takes a few minutes
> more than another method? If you dislike canning don't do it, or if you
> don't want to use a PC, stick with the BWB method. Why discourage others
> who may not have tried a PC? BWB is very limiting.

Once again -- I can using both methods. I can because I like it. I often
can in marathon sessions where I do maybe three items -- but only when I'm
BWB, because PC takes too much time to do more than one product in an
evening. My stove just isn't big enough to can using both BWB and PC at the
same time -- I can put one on the front burner one side and the other on the
back burner on the other side, but then there's no space for a pot to cook
the next item to be canned.

Why is pointing out that PC takes longer than BWB supposed to discourage
others? I don't like misinformation, even when it is well-meant. The
notion that PC takes the same amount or less time than BWB for the same
product when measuring from the point that cans are put in till when they
are removed is misinformation.

Anny


>
>>
>> I'm not saying that pressure canning is harder to do than BWB canning --
>> I'm just saying that it often takes more time. When I have a choice in
>> how to can safely (which means canning tomatoes -- I can't think of any
>> other product that gives safe and satisfactory results with either
>> method), I use the BWB method. YMMV.
>>
>> Anny
>>
>>
>