In article >,
Christine Dabney > wrote:

> On Sun, 23 Nov 2008 23:32:56 -0600, Melba's Jammin'
> > wrote:
>
> >I have a 6-quart stainless Presto with a 15# psi weight. I use it for
> >cooking beef for stew, for making jelly (it's deep),
>
> Hmm..you make jelly in it? I didn't know you could do that with a
> pressure cooker. Or do you just use it cause it is deep?
> Christine


Sorry. I see that my writing was not clear. I use the pan for cooking
my jelly. I do not process the filled jars under pressure. I cook the
beef chunks under pressure.

Very specifically, I use that pan because of its capacity (5-6 quarts is
a minimum size for making jelly [not jam] in order to allow for a hard,
full boil without spilling over), and because of its design and
construction: it has a 'saucepan' handle and, opposite, a helper handle
that makes the physical act of pouring from pan to jar relatively easy
and generally very neatly.

You boil jelly and you simmer jam (unless your recipe tells you
otherwise).

I have a 6-7 quart dutch oven with two handles opposite. It would be
nigh unto impossible to pour jelly neatly from that kettle into the
waiting jars.

I hope that's clearer. If not, email me.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - chicken cacciatore-like