Since watching my mother get covered with extremely hot potatoes which
had erupted out of her pressure cooker, I've been scared to death of
the things.

Crash and I spotted a Mirro cooker and canner on sale just after
moving to this house a little over two years ago. We brought it home,
and it's been sitting in the basement, waiting to be used, ever since.

Promptly by rising gas prices, I decided to haul it up from the
basement and start using it. I just want to clarify. A 21st century
canner will tend to be safer than a mid 20th century one?

Also, I had no clue how big this thing would be. Holy smokes, is this
puppy big! 12 quart size. After I lose my fear of this thing, I'll
probably head over to rec.food.preserving so I may can some things
other than fruits.

In addition to safety reassurance, I'd be interested in knowing what
others use their pressure cookers for.

Thanks,
Carol
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