zxcvbob wrote:
> George Shirley wrote:
>
>> zxcvbob wrote:
>>
>>> pickle wrote:
>>>
>>>> "Bob Kay" > wrote in message
>>>> ...
>>>>
>>>>> I've water bathed canned for years, but have been intimidated with
>>>>> pressure canner. I am thinking about Presto 25 quart canner. Any
>>>>> advice or reccomendations?
>>>>>
>>>>> Thanks
>>>>>
>>>>> Emarie
>>>>
>>>>
>>>>
>>>>
>>>>
>>>> Hi !
>>>>
>>>> Stay away from any pressure canner with rubber gaskets. Check out a
>>>> metal-to-metal seal. Such as The All American Canner - which comes in
>>>> different sizes.
>>>>
>>>> pickle king
>>>> Chiang Mai, Thailand
>>>>
>>>>
>>>
>>>
>>> My two Mirro canners are over 25 years old and have the original
>>> gaskets and they work just fine. Eventually they may fail and need
>>> to be replaced, but if looks mean anything they have another 10 years
>>> to go at least.
>>>
>>> All Americans are nice, but they weigh twice as much as a Mirro or
>>> Presto, take up more cabinet space, and they cost a lot more.
>>>
>>> If you have a glass top stove, Presto is the only canner with a flat
>>> bottom that might work.
>>>
>>> Best regards,
>>> Bob
>>
>>
>>
>> I'll trump your two Mirro canners Bob. I've got a Sears canner that is
>> about 40 years old now. I replace the gasket every two years and have
>> the steam gauge adjusted and certified annually. Still works for me.
>>
>> George
>>
>
>
> I was bragging about the gaskets. That's what I meant have at least 10
> more years in 'em.
>
> grumblegrumbletrumpyourtwomirrosmyassgrumble, ;-)
> Bob
Oh well, I was bored and now I'm not. Back to work I guess. B-)

George