In article >,
The Cook > wrote:

> On Thu, 15 Dec 2005 09:13:28 -0600, Damsel in dis Dress
> > wrote:
>
> >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
>
>
> Follow the instruction to the letter and never leave the room while it
> is cooking. (If you are like me (CRS) you will decide to do something
> else instead of returning immediately.)
>
> Take a book and sit in the kitchen. Listen to the jiggles.

I set a timer, leave my bedroom door open and play on usenet to time my
pressure cooking. ;-)

I've only had a safety valve blow once, but I'd over-filled it.

I ALWAYS make sure that the safety valve is pointed towards the back
wall behind the stove!

It was a hell of a mess, but I had a REALLY clean kitchen when I got
done... <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson