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
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

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.

Dang, one more thing. I've been looking through the recipes that came
with the instructions. They're all for 4.2 quart and 6/8 quart
cookers. What type of adjustments should I make for cooking in the
monster we bought?

Carol, already considering getting a smaller one for normal cooking.
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote mo
> Dang, one more thing. I've been looking through the recipes that came
> with the instructions. They're all for 4.2 quart and 6/8 quart
> cookers. What type of adjustments should I make for cooking in the
> monster we bought?
>
> Carol, already considering getting a smaller one for normal cooking.
Do get the smaller one, you'll come to love it. As to timing in a
smaller pot or for your too big one, here's a resource you may find
useful: http://missvickie.com/howto/times/timecritical.html

PickyOne

On 15 Dec 2005 07:33:04 -0800, "JeanineAlyse" >
wrote:

>
> Damsel in dis Dress wrote mo
> > Dang, one more thing. I've been looking through the recipes that came
> > with the instructions. They're all for 4.2 quart and 6/8 quart
> > cookers. What type of adjustments should I make for cooking in the
> > monster we bought?
> >
> > Carol, already considering getting a smaller one for normal cooking.
> Do get the smaller one, you'll come to love it. As to timing in a
> smaller pot or for your too big one, here's a resource you may find
> useful: http://missvickie.com/howto/times/timecritical.html
>
> PickyOne

Thank you, Picky! LOL!
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress 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.
>
>
> Dang, one more thing. I've been looking through the recipes that came
> with the instructions. They're all for 4.2 quart and 6/8 quart
> cookers. What type of adjustments should I make for cooking in the
> monster we bought?
>
> Carol, already considering getting a smaller one for normal cooking.

The trick with pressure cooker is to actually get one bigger than you
think you will use. I have the 22 qt canner/cooker as well as a 6 qt
and 4.5 qt. Any pressure cooker can only be filled 2/3 full and if
doing something like beans only 1/2 full so in this case bigger is
better. With yours, you might want to try finding a rack for some
meats. Otherwise for things like soups and stew just make a larger
batch and freeze what you can't eat. You won't be sorry. I have a few
pressure cooker websites bookmarked if you are intereste.

On Thu, 15 Dec 2005 10:39:23 -0500, ~patches~
> wrote:

> The trick with pressure cooker is to actually get one bigger than you
> think you will use. I have the 22 qt canner/cooker as well as a 6 qt
> and 4.5 qt. Any pressure cooker can only be filled 2/3 full and if
> doing something like beans only 1/2 full so in this case bigger is
> better. With yours, you might want to try finding a rack for some
> meats. Otherwise for things like soups and stew just make a larger
> batch and freeze what you can't eat. You won't be sorry. I have a few
> pressure cooker websites bookmarked if you are intereste.

Thank you for your advice in both posts and your willingness to
respond to additional questions. I appreciate that.

I'd be very interested in your links. This is totally uncharted
territory for me!

Thanks again,
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:

> On Thu, 15 Dec 2005 10:39:23 -0500, ~patches~
> > wrote:
>
>
>>The trick with pressure cooker is to actually get one bigger than you
>>think you will use. I have the 22 qt canner/cooker as well as a 6 qt
>>and 4.5 qt. Any pressure cooker can only be filled 2/3 full and if
>>doing something like beans only 1/2 full so in this case bigger is
>>better. With yours, you might want to try finding a rack for some
>>meats. Otherwise for things like soups and stew just make a larger
>>batch and freeze what you can't eat. You won't be sorry. I have a few
>>pressure cooker websites bookmarked if you are intereste.
>
>
> Thank you for your advice in both posts and your willingness to
> respond to additional questions. I appreciate that.
>
> I'd be very interested in your links. This is totally uncharted
> territory for me!
>
> Thanks again,
> Carol

No problem We are both stong and opinionated personalities so we are
bound to clash. Anyway, pressure cooking is pretty easy and once you've
done it a time or two, you will wonder how you cooked with out it.
Mirro used to have information on their site but now it goes to
Wearever? I forgot to mention there are three types of pressure
cookers/canners. One uses a dial guage, one uses a rocker, and the last
has the regulator built right into the handle. My canner and one cooker
has the rocker regulator, the other has the regulator in the handle. I
really like the handle model but yours is likely a rocker model.

If you want to try canning using your pressure canner/cooker -
essentially use your pressure canner for anything low acid like veggies,
meats, and fish.
http://www.uga.edu/nchfp/
http://www.homecanning.com

For basic pressure canning recipes -
Presto - go to the cooking & recipe section, they have a lot of nice
recipes to get you goint
http://www.gopresto.com/information/...05dfc4de 7353

PS. I would not spend money on a pressure cooker recipe book. You can
get plenty of recipes off the net and once you get the hang of it, you
will be able to modify your own recipes.

HTH

~patches~ wrote:

>
> The trick with pressure cooker is to actually get one bigger than you
> think you will use. I have the 22 qt canner/cooker as well as a 6 qt
> and 4.5 qt. Any pressure cooker can only be filled 2/3 full and if
> doing something like beans only 1/2 full so in this case bigger is
> better. With yours, you might want to try finding a rack for some
> meats. Otherwise for things like soups and stew just make a larger
> batch and freeze what you can't eat. You won't be sorry. I have a few
> pressure cooker websites bookmarked if you are intereste.


AFAIK, a 12 quart pressure cooker always comes with a rack (because
actually it is a canner -- the smallest canner that will process 7 quart
jars.)

Bob

On Thu, 15 Dec 2005 09:54:32 -0600, zxcvbob >
wrote:

> AFAIK, a 12 quart pressure cooker always comes with a rack (because
> actually it is a canner -- the smallest canner that will process 7 quart
> jars.)

Yeah, there's a rack in there. I've been waiting for Crash to get up
so he can help me figure this thing out. Now he's up and I'm waiting
for him to become human.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:

> On Thu, 15 Dec 2005 09:54:32 -0600, zxcvbob >
> wrote:
>
>
>>AFAIK, a 12 quart pressure cooker always comes with a rack (because
>>actually it is a canner -- the smallest canner that will process 7 quart
>>jars.)
>
>
> Yeah, there's a rack in there. I've been waiting for Crash to get up
> so he can help me figure this thing out. Now he's up and I'm waiting
> for him to become human.
>
> Carol

Hey Dams, my pressure cookers all came with instructions to lightly oil
the seal. I'm not 100% sure why but I think it is to prevent the seal
itself from sticking to the metal of the pot. Make sure you check that
seal though. I just run a paper towel with a little veggie oil around
the rim then make sure the seal is fine and the rocker hole isn't plugged.

zxcvbob wrote:

> ~patches~ wrote:
>
>>
>> The trick with pressure cooker is to actually get one bigger than you
>> think you will use. I have the 22 qt canner/cooker as well as a 6 qt
>> and 4.5 qt. Any pressure cooker can only be filled 2/3 full and if
>> doing something like beans only 1/2 full so in this case bigger is
>> better. With yours, you might want to try finding a rack for some
>> meats. Otherwise for things like soups and stew just make a larger
>> batch and freeze what you can't eat. You won't be sorry. I have a
>> few pressure cooker websites bookmarked if you are intereste.
>
>
>
> AFAIK, a 12 quart pressure cooker always comes with a rack (because
> actually it is a canner -- the smallest canner that will process 7 quart
> jars.)
>
> Bob

If that's the case I *need* a 12 qt The way Dams was talking, I got
the impression they bought a used pressure cooker/canner. If that's the
case, the rack might have been missing. It took me ages to find a rack
for my 6 qt pressure cooker but I really like it.

On Thu, 15 Dec 2005 11:33:20 -0500, ~patches~
> wrote:

> If that's the case I *need* a 12 qt The way Dams was talking, I got
> the impression they bought a used pressure cooker/canner. If that's the
> case, the rack might have been missing. It took me ages to find a rack
> for my 6 qt pressure cooker but I really like it.

I just took it out of its sealed box. Bought it on closeout at
WalMart.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

~patches~ wrote:

> zxcvbob wrote:
>
>> ~patches~ wrote:
>>
>>>
>>> The trick with pressure cooker is to actually get one bigger than you
>>> think you will use. I have the 22 qt canner/cooker as well as a 6 qt
>>> and 4.5 qt. Any pressure cooker can only be filled 2/3 full and if
>>> doing something like beans only 1/2 full so in this case bigger is
>>> better. With yours, you might want to try finding a rack for some
>>> meats. Otherwise for things like soups and stew just make a larger
>>> batch and freeze what you can't eat. You won't be sorry. I have a
>>> few pressure cooker websites bookmarked if you are intereste.
>>
>>
>>
>>
>> AFAIK, a 12 quart pressure cooker always comes with a rack (because
>> actually it is a canner -- the smallest canner that will process 7
>> quart jars.)
>>
>> Bob
>
>
> If that's the case I *need* a 12 qt The way Dams was talking, I got
> the impression they bought a used pressure cooker/canner. If that's the
> case, the rack might have been missing. It took me ages to find a rack
> for my 6 qt pressure cooker but I really like it.

I bought a 22 quart Presto canner 2 years ago to add to my collection.
It was half price ($45), and my justification for getting it was that I
do most of my canning late at night and Wife* hates the noise that the
Mirro jigglers make. The Presto canner has a dial gauge and is silent.

I don't do enough canning anymore to need a 22 qt model and would have
rather had a 16 qt or another 12 qt. But for $45 I'm not complaining :-)

Best regards,
Bob

*I almost said "the wife" just to send Sheldon on a tirade, but then
thought better of it.

Damsel in dis Dress 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.
>
>
> Dang, one more thing. I've been looking through the recipes that came
> with the instructions. They're all for 4.2 quart and 6/8 quart
> cookers. What type of adjustments should I make for cooking in the
> monster we bought?
>
> Carol, already considering getting a smaller one for normal cooking.


No adjustments necessary. Well, that's not totally true; you'll
sometimes have to add a little more water, like if you try to pressure
cook a whole tukey hen.

I think I have that same Mirro pressure cooker. I bought it in the early
80's and I really like it. I think I use my 8 quart one more. Both of
them still have the original gasket, but the gasket on the 8 qt. will
have to be replaced soon.

Best regards,
Bob

Damsel in dis Dress wrote, questioning:
> 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....snip....
> In addition to safety reassurance, I'd be interested in knowing what
> others use their pressure cookers for.
> Thanks, Carol
With my usual cooking being only for myself for several years now, I
gave my good old (1960) 4 quart pressure cooker to son, John, who often
cooks for several of his man friends. But when I was using it
regularly my three more often uses were to cook big amounts of fresh
made tamales for pre-freezing by the dozen; steaming a pot full of
artichokes in 12-15 minutes, and making wonderfully full-flavored pot
roasts with various veggies included.

PickyOne

On 15 Dec 2005 07:26:59 -0800, "JeanineAlyse" >
wrote:

> With my usual cooking being only for myself for several years now, I
> gave my good old (1960) 4 quart pressure cooker to son, John, who often
> cooks for several of his man friends. But when I was using it
> regularly my three more often uses were to cook big amounts of fresh
> made tamales for pre-freezing by the dozen; steaming a pot full of
> artichokes in 12-15 minutes, and making wonderfully full-flavored pot
> roasts with various veggies included.

Tamales sound good! I've never made them, but I enjoy eating them.

The maiden use of our cooker (which can do double duty as a swimming
pool in the summer) will be for making beef stew.

I made a pot roast last night that I've made a dozen times before. I
don't know why, but it came out tough and flavorless. I'm gonna
pressure cook that sucker, along with last year's standing rib roast
bones. All three of them. <G>

Okay, patches. After I cook the meat until it's tender, remove it,
trim away the nasties, and cube the meat ... should I put it back in
and cook it more, along with the veggies, or should I wait and add it
at the end?

Thankee!
Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:

> On 15 Dec 2005 07:26:59 -0800, "JeanineAlyse" >
> wrote:
>
>
>>With my usual cooking being only for myself for several years now, I
>>gave my good old (1960) 4 quart pressure cooker to son, John, who often
>>cooks for several of his man friends. But when I was using it
>>regularly my three more often uses were to cook big amounts of fresh
>>made tamales for pre-freezing by the dozen; steaming a pot full of
>>artichokes in 12-15 minutes, and making wonderfully full-flavored pot
>>roasts with various veggies included.
>
>
> Tamales sound good! I've never made them, but I enjoy eating them.
>
> The maiden use of our cooker (which can do double duty as a swimming
> pool in the summer) will be for making beef stew.
>
> I made a pot roast last night that I've made a dozen times before. I
> don't know why, but it came out tough and flavorless. I'm gonna
> pressure cook that sucker, along with last year's standing rib roast
> bones. All three of them. <G>
>
> Okay, patches. After I cook the meat until it's tender, remove it,
> trim away the nasties, and cube the meat ... should I put it back in
> and cook it more, along with the veggies, or should I wait and add it
> at the end?
>
> Thankee!
> Carol

For stew, brown the meat. I cut the meat into bite size pieces before
browning and use a medium olive oil. I don't drain the olive oil as I
only use enough for browning. Then deglaze using a little wine, stock,
or water. Add the raw veggies with the exception of frozen corn or
green beans or any other beans you might add. Add enough stock or water
to bring up not quite to the 2/3 level. Pressure cook for 20 min. Let
the pressure fall by itself or you can speed this up by running the
pressure cooker under cold water. I don't do this because the pressure
cooker is heavy and I have problems with my wrists. Once the pressure
is off. stir in any greens and frozen corn. Bring to a simmer and
thicken with a corn starch or flour slurrey.

For spices - our number one favourite for stew is Montreal Steak Spice,
bay leaf, salt & pepper - go easy on the salt or just omit

On Thu, 15 Dec 2005 11:40:34 -0500, ~patches~
> wrote:

> For stew, brown the meat. I cut the meat into bite size pieces before
> browning and use a medium olive oil. I don't drain the olive oil as I
> only use enough for browning. Then deglaze using a little wine, stock,
> or water. Add the raw veggies with the exception of frozen corn or
> green beans or any other beans you might add. Add enough stock or water
> to bring up not quite to the 2/3 level. Pressure cook for 20 min. Let
> the pressure fall by itself or you can speed this up by running the
> pressure cooker under cold water. I don't do this because the pressure
> cooker is heavy and I have problems with my wrists. Once the pressure
> is off. stir in any greens and frozen corn. Bring to a simmer and
> thicken with a corn starch or flour slurrey.

This is leftover pot roast. Does the above still apply? My veggies
will be onions, potatoes, and carrots.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:

> On Thu, 15 Dec 2005 11:40:34 -0500, ~patches~
> > wrote:
>
>
>>For stew, brown the meat. I cut the meat into bite size pieces before
>>browning and use a medium olive oil. I don't drain the olive oil as I
>>only use enough for browning. Then deglaze using a little wine, stock,
>>or water. Add the raw veggies with the exception of frozen corn or
>>green beans or any other beans you might add. Add enough stock or water
>>to bring up not quite to the 2/3 level. Pressure cook for 20 min. Let
>>the pressure fall by itself or you can speed this up by running the
>>pressure cooker under cold water. I don't do this because the pressure
>>cooker is heavy and I have problems with my wrists. Once the pressure
>>is off. stir in any greens and frozen corn. Bring to a simmer and
>>thicken with a corn starch or flour slurrey.
>
>
> This is leftover pot roast. Does the above still apply? My veggies
> will be onions, potatoes, and carrots.
>
> Carol


Think of your new toy as a crockpot that cooks in 10 minutes instead of
10 hours and you'll be on the right track...

Bob

In article >,
Damsel in dis Dress > wrote:

> On 15 Dec 2005 07:26:59 -0800, "JeanineAlyse" >
> wrote:
>
> > With my usual cooking being only for myself for several years now, I
> > gave my good old (1960) 4 quart pressure cooker to son, John, who often
> > cooks for several of his man friends. But when I was using it
> > regularly my three more often uses were to cook big amounts of fresh
> > made tamales for pre-freezing by the dozen; steaming a pot full of
> > artichokes in 12-15 minutes, and making wonderfully full-flavored pot
> > roasts with various veggies included.
>
> Tamales sound good! I've never made them, but I enjoy eating them.
>
> The maiden use of our cooker (which can do double duty as a swimming
> pool in the summer) will be for making beef stew.

Be sure you make a big batch -- I'm guessing at least 4# of beef chunks.
I do the meat separately from the veggies because of the different times
required for both. And I freeze the meat and some broth so it's easy
enough to cook up some vegetables, combine, thicken, and serve.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri

On Thu, 15 Dec 2005 12:24:11 -0600, Melba's Jammin'
> wrote:

> Be sure you make a big batch -- I'm guessing at least 4# of beef chunks.
> I do the meat separately from the veggies because of the different times
> required for both. And I freeze the meat and some broth so it's easy
> enough to cook up some vegetables, combine, thicken, and serve.

I'm making this with leftover pot roast. It needs to be cooked more.
It was tough as shoe leather. I think I'll toss it in with the bones,
then add it to the vegetables after I've cooked them.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

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

You likely won't see this as from last night's comments, I assume you
kf'ed me, but just in case, I have the 22 qt Mirro pressure
cooker/canner. If you need any advice, just ask. I have the manual as
well as recipes. IMO, the new pressure cookers/canners are perfectly
safe. I have two other pressure cookers. If canning, make sure you
adhere to the 10 min venting prior to bringing the canner up to pressure
as that is part of the cooking process. Make sure you keep your seal in
good condition and take the precaution of ensuring the hole where you
place the rocker is clear of any debrise. Other than that, sit back and
enjoy. I use my pressure canner for canning but it could be used for
cooking large quantity foods. I use my pressure cookers for soups,
stews, chili (if in a hurry), stocks, beans, and roasts. Unlike a slow
cooker, the meat can be browned directly in the pressure cooker. Beans
are quick to do in a pressure cooker but in my experience, the cook time
is quick to overshoot resulting in mushy beans. I really like the
pressure cookers for making stocks as it greatly shortens the time
saving both energy and time. Personally I prefer pressure cookers to
the microwave. Anyway, have fun experimenting

There was a Girl Fight last night and I missed it? (I'm quoting your
whole message so Damsel will see it because it's good info.)

~patches~ wrote:
>
> You likely won't see this as from last night's comments, I assume you
> kf'ed me, but just in case, I have the 22 qt Mirro pressure
> cooker/canner. If you need any advice, just ask. I have the manual as
> well as recipes. IMO, the new pressure cookers/canners are perfectly
> safe. I have two other pressure cookers. If canning, make sure you
> adhere to the 10 min venting prior to bringing the canner up to pressure
> as that is part of the cooking process. Make sure you keep your seal in
> good condition and take the precaution of ensuring the hole where you
> place the rocker is clear of any debrise. Other than that, sit back and
> enjoy. I use my pressure canner for canning but it could be used for
> cooking large quantity foods. I use my pressure cookers for soups,
> stews, chili (if in a hurry), stocks, beans, and roasts. Unlike a slow
> cooker, the meat can be browned directly in the pressure cooker. Beans
> are quick to do in a pressure cooker but in my experience, the cook time
> is quick to overshoot resulting in mushy beans. I really like the
> pressure cookers for making stocks as it greatly shortens the time
> saving both energy and time. Personally I prefer pressure cookers to
> the microwave. Anyway, have fun experimenting

On Thu, 15 Dec 2005 09:52:12 -0600, zxcvbob >
wrote:

> There was a Girl Fight last night and I missed it? (I'm quoting your
> whole message so Damsel will see it because it's good info.)

Saw it the first time, Bob-o, but thanks for re-posting. : ) Patches
and I butt horns from time to time, but as she said it's because
neither of us is a shrinking violet. I'm glad we're both willing to
forgive and to move on in a civil manner.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

zxcvbob wrote:

> There was a Girl Fight last night and I missed it? (I'm quoting your
> whole message so Damsel will see it because it's good info.)

Oh just a wee one nothing to really write home about. Dams and I are
both strong personalities so ****iness to the point of clashing is a
given sometimes Other than that we get along ok. I'm a little ****y
over the pic links but I'll get over it. Besides, I like Dams so any
conflict will soon pass I'm sure.

We have to go to a funeral today so I'm really miserable. And it is
snowing buckets to boot Like the roads are horrible looking and I
can't even see across the water. Why have funerals on horrid days?
Rhetorical question, no response needed. I pulled out some made ahead
filling for cabbage rolls. That should go down well for tonight's
dinner. I'm going to top them with roasted tomato sauce and fresh
grated parmesan cheese. I'll like toss a loaf of bread into the
breadmaker to bake while we are away. I have a sneaking suspicion that
our friends will be crashing here for dinner. I have no idea what to
pull out for desert if we have company. I figure cheese and crackers
will be ok for appetizers along with a little wine.

>
> ~patches~ wrote:
>
>>
>> You likely won't see this as from last night's comments, I assume you
>> kf'ed me, but just in case, I have the 22 qt Mirro pressure
>> cooker/canner. If you need any advice, just ask. I have the manual
>> as well as recipes. IMO, the new pressure cookers/canners are
>> perfectly safe. I have two other pressure cookers. If canning, make
>> sure you adhere to the 10 min venting prior to bringing the canner up
>> to pressure as that is part of the cooking process. Make sure you
>> keep your seal in good condition and take the precaution of ensuring
>> the hole where you place the rocker is clear of any debrise. Other
>> than that, sit back and enjoy. I use my pressure canner for canning
>> but it could be used for cooking large quantity foods. I use my
>> pressure cookers for soups, stews, chili (if in a hurry), stocks,
>> beans, and roasts. Unlike a slow cooker, the meat can be browned
>> directly in the pressure cooker. Beans are quick to do in a pressure
>> cooker but in my experience, the cook time is quick to overshoot
>> resulting in mushy beans. I really like the pressure cookers for
>> making stocks as it greatly shortens the time saving both energy and
>> time. Personally I prefer pressure cookers to the microwave. Anyway,
>> have fun experimenting
>
>

On Thu, 15 Dec 2005 11:31:02 -0500, ~patches~
> wrote:

> Oh just a wee one nothing to really write home about. Dams and I are
> both strong personalities so ****iness to the point of clashing is a
> given sometimes Other than that we get along ok. I'm a little ****y
> over the pic links but I'll get over it. Besides, I like Dams so any
> conflict will soon pass I'm sure.

Forgotten. *smile*

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

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.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

On Thu, 15 Dec 2005 11:03:31 -0500, The Cook >
wrote:

> 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.)

This is good advice. I *am a merry wanderer.

> Take a book and sit in the kitchen. Listen to the jiggles.

Sounds like a plan. Glad you mentioned it.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

In article >,
says...
>
> On Thu, 15 Dec 2005 11:03:31 -0500, The Cook >
> wrote:
>
> > 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.)
>
> This is good advice. I *am a merry wanderer.
>

I have to use a LOUD timer. That's one thing with the pressure cooker: giving
your veggies just 1 minute too much can make the difference between prefect
food and mush in the bottom of the pot ;-)

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

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.


If you have a jiggle (rocker) regulator you will quickly learn how fast
you want it to jiggle. I leave my kitchen all the time when the
pressure canner/cookers are going *but* we have an open design house
where I can hear the rocker anywhere on the main level. A timer is a
real good thing to use as well because over pressure cooking results in
mush for veggies. For pot roast or other meats, that just makes the
meat more tender but mushy veggies really suck!

In article >,
The Cook > wrote:

> 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.

Or at least don't leave without a timer on your person. I'm a screwed
goose without my timer next to where I compute.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri

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

In article >,
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

My 6-quart stainless Presto pan is my jampot. Like my Bigass(TM) Demeyere
kettle's, its helper handle makes it invaluable.

I pressure cook beef soup bones for soup broth.
And I do oxtails in it for oxtail stew.

I don't do candy in it because I have a 5-quart cast aluminum saucepan
that's prolly 50 years old for that task. I use it at holiday
candy-making time.

Funny, but I'm not afraid of it exploding. I clear the vent tube
periodically and don't cook stuff that might clog the tube in it.
--
http://www.jamlady.eboard.com, updated 12-13-05 - RIP, Gerri

"Damsel in dis Dress" > wrote in message
...
> 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.

I'll be interested in what people have to say about this. I was just
talking to a friend that uses her pressure cooker a lot. Says she loves to
cook beans in it. All I remember is grandma talking about exploding jars
(canning) and scars. My mom said, "Grandma uses mayonnaise jars and that's
why they explode on her occasionally." Still I'm scared. But I'm wanting
to stop being such a scardy cat and give it a try.

Lynne

On Thu, 15 Dec 2005 20:40:19 GMT, "King's Crown" >
wrote:

> "Damsel in dis Dress" > wrote in message
> ...
> > 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.
>
> I'll be interested in what people have to say about this. I was just
> talking to a friend that uses her pressure cooker a lot. Says she loves to
> cook beans in it. All I remember is grandma talking about exploding jars
> (canning) and scars. My mom said, "Grandma uses mayonnaise jars and that's
> why they explode on her occasionally." Still I'm scared. But I'm wanting
> to stop being such a scardy cat and give it a try.

Mom's accident was her own fault, but it doesn't keep me from being
frightened of the things. She'd forgotten to make potatoes for
dinner. At the last minute, she pressure cooked them. Since the rest
of dinner was already cooked and getting cold fast, she ordered
everyone out of the kitchen and forced the thing open before it
depressurized. Potatoes all over her, the ceiling, the whole kitchen.

My ex, an EMT at the time, grabbed her, ran her to the bathroom, stuck
her in a cold shower and ripped her clothes off (no jokes, please). He
saved her from some very serious burns.

So it was Mom's fault, not the pressure cooker's. I'm just a little
traumatized is all.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Damsel in dis Dress wrote:

> On Thu, 15 Dec 2005 20:40:19 GMT, "King's Crown" >
> wrote:
>
>
>>"Damsel in dis Dress" > wrote in message
. ..
>>
>>>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.
>>
>>I'll be interested in what people have to say about this. I was just
>>talking to a friend that uses her pressure cooker a lot. Says she loves to
>>cook beans in it. All I remember is grandma talking about exploding jars
>>(canning) and scars. My mom said, "Grandma uses mayonnaise jars and that's
>>why they explode on her occasionally." Still I'm scared. But I'm wanting
>>to stop being such a scardy cat and give it a try.
>
>
> Mom's accident was her own fault, but it doesn't keep me from being
> frightened of the things. She'd forgotten to make potatoes for
> dinner. At the last minute, she pressure cooked them. Since the rest
> of dinner was already cooked and getting cold fast, she ordered
> everyone out of the kitchen and forced the thing open before it
> depressurized. Potatoes all over her, the ceiling, the whole kitchen.
>
> My ex, an EMT at the time, grabbed her, ran her to the bathroom, stuck
> her in a cold shower and ripped her clothes off (no jokes, please). He
> saved her from some very serious burns.
>
> So it was Mom's fault, not the pressure cooker's. I'm just a little
> traumatized is all.
>
> Carol


Ouch!

All she had to do (all you have to do in a similar situation) is put the
pressure cooker in the sink and run cool water over it and it'll
depressurize. (don't do this with jars inside, it's just for cooking,
not canning)

You're new canner/cooker has a pressure latch in the lid that prevents
you from opening it under pressure.

Bob

In article >,
Damsel in dis Dress > wrote:

> On Thu, 15 Dec 2005 20:40:19 GMT, "King's Crown" >
> wrote:
>
> > "Damsel in dis Dress" > wrote in message
> > ...
> > > 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.
> >
> > I'll be interested in what people have to say about this. I was just
> > talking to a friend that uses her pressure cooker a lot. Says she loves to
> > cook beans in it. All I remember is grandma talking about exploding jars
> > (canning) and scars. My mom said, "Grandma uses mayonnaise jars and that's
> > why they explode on her occasionally." Still I'm scared. But I'm wanting
> > to stop being such a scardy cat and give it a try.
>
> Mom's accident was her own fault, but it doesn't keep me from being
> frightened of the things. She'd forgotten to make potatoes for
> dinner. At the last minute, she pressure cooked them. Since the rest
> of dinner was already cooked and getting cold fast, she ordered
> everyone out of the kitchen and forced the thing open before it
> depressurized. Potatoes all over her, the ceiling, the whole kitchen.

Crap! Never, EVER do that!
If you want to bring down the pressure fast, just put the whole thing in
the sink with the weight ON and run cold water over the lid!
It works quickly and safely IME.

>
> My ex, an EMT at the time, grabbed her, ran her to the bathroom, stuck
> her in a cold shower and ripped her clothes off (no jokes, please). He
> saved her from some very serious burns.

Good thinking. :-)
Stuff from a PC is hotter than normal.

>
> So it was Mom's fault, not the pressure cooker's. I'm just a little
> traumatized is all.

I don't blame you.
but they are a wonderful tool when used properly.

Kinda like a chinese cleaver. <G>
Om -> who's cuts from last week are healing remarkably quickly...

>
> Carol
--
Om.

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

"Damsel in dis Dress" > wrote in message
...
> On Thu, 15 Dec 2005 20:40:19 GMT, "King's Crown" >
> wrote:
>
>> "Damsel in dis Dress" > wrote in message
>> ...
>> > 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.
>>
>> I'll be interested in what people have to say about this. I was just
>> talking to a friend that uses her pressure cooker a lot. Says she
>> loves to
>> cook beans in it. All I remember is grandma talking about exploding
>> jars
>> (canning) and scars. My mom said, "Grandma uses mayonnaise jars and
>> that's
>> why they explode on her occasionally." Still I'm scared. But I'm
>> wanting
>> to stop being such a scardy cat and give it a try.
>
> Mom's accident was her own fault, but it doesn't keep me from being
> frightened of the things. She'd forgotten to make potatoes for
> dinner. At the last minute, she pressure cooked them. Since the rest
> of dinner was already cooked and getting cold fast, she ordered
> everyone out of the kitchen and forced the thing open before it
> depressurized. Potatoes all over her, the ceiling, the whole kitchen.

Carol, it is easy to depressurise it fast. Just run cold water over it.

Don't be scared of it, I have used mine for over 30 years and never had
any problem

O

On Thu, 15 Dec 2005 22:06:42 GMT, "Ophelia" > wrote:

> Carol, it is easy to depressurise it fast. Just run cold water over it.
>
> Don't be scared of it, I have used mine for over 30 years and never had
> any problem

I just did some leftover, very tough, pot roast and the bones from a
standing rib roast. The meat is extremely tender (I probably cooked
it too long). I ran an errand after I turned off the heat, and when I
got back, it was cool enough to open.

Before attempting to open it, I tried to cool it in the sink. It's
too big for the sink! LOL! We're going to have to get a smaller PC
for every day use.

I didn't get a delightful beef broth. I got a pot full of yellow,
greasy water. Fortunately, Crash likes those little seasoning
packets, and we had a beef stew gravy mix in reserve. I'm shredding
the beef (no way can I cube it) and adding the leftover potatoes and
carrots from last night, along with that gravy mix.

I'll keep trying, and see if I can do better the next time.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

On Thu, 15 Dec 2005 17:01:31 -0600, Damsel in dis Dress
> wrote:

> I didn't get a delightful beef broth. I got a pot full of yellow,
> greasy water. Fortunately, Crash likes those little seasoning
> packets, and we had a beef stew gravy mix in reserve. I'm shredding
> the beef (no way can I cube it) and adding the leftover potatoes and
> carrots from last night, along with that gravy mix.

Scratch that. I just tasted a hunk of the beef. All of the flavor
has been sucked out of it. We're going to shred it, surround it with
barbecue sauce, and freeze it for another time when we can serve it on
hamburger buns.

We're having leftover roasted potatoes and carrots for dinner tonight.
Love that stuff!

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos