Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling.

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Old 19-02-2019, 08:39 PM posted to rec.food.preserving
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Default Is this a good deal?

On 10/22/18 4:25 PM, notbob wrote:
The cheapest I've found this 23 qt Presto pressure canner is at Walmart. *I
gotta order it online and have it sent to my local sto

https://www.walmart.com/ip/Presto-23...-01781/2625289


I see some one-star ratings, most complaining about the Presto alum 23 qt
pressure canner (#01781) bulging out at the bottom after only a few uses.

Is this true?* I'll wait and save and buy a better canner, if need be.

nb

I have a 23 qt. Mirro canner that uses a weight on top. Being an accountant,
I thought that the dial gauge would be more accurate.

However, the gauge needs to be annually test. If you have vision problems,
you might not like getting your face up close and personal to a pressure canner.

The benefit of the weight, holding 5, 10 or 15 psi, is that you choose your
weight and then set your temperature according to instructions. It will rock
and make a racket, but you don't have to sit right on it. You could be
across the room. Pressure canners IMHO, should never be left unattended.

If you check the vent stack to make sure it isn't plugged to begin with (I
poke it with an un-bent paperclip) and you follow directions, it should
never wear out.

Bulging bottoms sounds like a BS story or somebody darn near blew themselves up.

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Wilson 44.69, -67.3

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Old 20-02-2019, 02:11 PM posted to rec.food.preserving
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Default Is this a good deal?

In article
Wilson writes:

The benefit of the weight, holding 5, 10 or 15 psi, is that you choose your
weight and then set your temperature according to instructions. It will rock
and make a racket, but you don't have to sit right on it. You could be
across the room.


Mine has the gauge as well as the weight. My sauce canning is at
something like 12 psi, so I use the weight at 15 psi and keep
rechecking the gauge. If I hear rattling, I know I need to turn
the stove down. I sit across the room, but it is a small kitchen.

Pressure canners IMHO, should never be left unattended.


Agree. Once it is up to temperature, I don't even like to take a
pee break.

If you check the vent stack to make sure it isn't plugged to begin with (I
poke it with an un-bent paperclip) and you follow directions, it should
never wear out.


I would think if the vent is plugged you would never get past the
venting stage. But I do make sure I can see light through the stem
when I'm setting up the canner.

Bulging bottoms sounds like a BS story or somebody darn near blew themselves up.


I wouldn't feel comfortable using a pressure canner that didn't
have a rubber (or whatever it is made of) safety release plug.
I do enough stupid things without blowing myself up as well.

--
In Dr. Johnson's famous dictionary patriotism is defined as the
last resort of the scoundrel. With all due respect to an enlightened
but inferior lexicographer I beg to submit that it is the first.
-- Ambrose Bierce
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Old 20-02-2019, 05:33 PM posted to rec.food.preserving
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Default Is this a good deal?

On 02/20/19 9:11 AM, Drew Lawson wrote:
In article
Wilson writes:

The benefit of the weight, holding 5, 10 or 15 psi, is that you choose your
weight and then set your temperature according to instructions. It will rock
and make a racket, but you don't have to sit right on it. You could be
across the room.


Mine has the gauge as well as the weight. My sauce canning is at
something like 12 psi, so I use the weight at 15 psi and keep
rechecking the gauge. If I hear rattling, I know I need to turn
the stove down. I sit across the room, but it is a small kitchen.

Pressure canners IMHO, should never be left unattended.


Agree. Once it is up to temperature, I don't even like to take a
pee break.

If you check the vent stack to make sure it isn't plugged to begin with (I
poke it with an un-bent paperclip) and you follow directions, it should
never wear out.


I would think if the vent is plugged you would never get past the
venting stage. But I do make sure I can see light through the stem
when I'm setting up the canner.

Bulging bottoms sounds like a BS story or somebody darn near blew themselves up.


I wouldn't feel comfortable using a pressure canner that didn't
have a rubber (or whatever it is made of) safety release plug.
I do enough stupid things without blowing myself up as well.

All good points, Drew. I haven't seen one with a gauge & weight too. What
model, may I ask?

--
Wilson 44.69, -67.3
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Old 20-02-2019, 09:05 PM posted to rec.food.preserving
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Default Is this a good deal?

In article
Wilson writes:

All good points, Drew. I haven't seen one with a gauge & weight too. What
model, may I ask?


It's an All American 921.

The weight selects the maximum pressure, but you can go lower by
watching the gauge and nursing the burner setting.

I may be a little too focused on the process monitoring there.


http://www.allamericancanner.com/All...ure-Canner.htm


--
Drew Lawson

". . . And I never give a reason"
-- God, as channeled by Seven Nations


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