"Ted Mittelstaedt" > wrote in message
...
>
>
> Personally I don't understand what the fuss is all about. Pressure
> canners
> are cheap and easy to operate, I have 2 of them both of which cost
> less than $10 from Goodwill. (granted, I kept an eye out for them and
> it took a while before they showed up) If you pressure can your Salsa
> you can use whatever recipie you like, acid or no acid, just as long as
> you pressure can it for the time called for, for the longest time
> ingredient
> in it.
>

Just a word of advice to anyone buying a dial-gauge pressure canner
second-hand: Have it tested before using it, even if you have replaced the
gaskets. Some (but not all) county extension services will test canners for
free. If not, contact the manufacturer and see what they recommend.

If you're buying an All-American canner, send it to the manufacturer to be
tested even though it's a weighted-gauge canner. If the canner was dropped,
it may not operate correctly.

Anny