Is this a good deal?
On 2018-10-27 21:48:49 +0000, heyjoe said:
> On Mon, 22 Oct 2018 14:25:13 -0600 > in Message-ID: > > 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 > > Have no idea about a Presto. I use a Mirro that's been around a long > time. > > Couple of thoughts, tho. > > The size/form factor - that's a tall pot. > Only two reasons I can think of for using that form factor. > 1) You're planning on canning large runs of pint or smaller jars and you > want to double stack them - or > OMG - you're going to can 1/2 gallon jars > 2) You're going to also use it for boiling water bath canning > > The 23 quart and 16 quart canners hold the same number of quart canning > jars (7). Do you really need the extra height of the 23 quart canner? > > The Presto has a dial guage to measure pressure. That guage should be > checked every year to be sure it's operating accurately. That's > expecially true for your altitude, where stuff should be canned at > 15PSI. Around here, that annual pressure check can be done by the > County Ag Extension office. How close are you to your local extension > office? Might give them a call and talk to their reaident expert. > They might offer canning classes for a nominal fee (in season - mid > summer here, but after my peaches are ready). > > What kind of warranty does the Presto offer? You're going to be running > it at the upper end of its presure range and warping that bottom may be > a concern. Note to Notbob: There are no tested recipes or times for canning anything in half gallon jars except for a couple fruit juices. The National Center for Home Food Preservation (NCHFP) at the U of GA is your go-to source for safe info along with Ball and your state university's extension division -- Colorado? Consider he https://extension.colostate.edu/topi...y-health/#pres Read the introductory chapters of whatever paper text you'll use. Understand the underlying principles of safe food preservation.. It is science but not rocket science. Good luck -- and walk before you run. -- -- Barb www.barbschaller.com, last update April 2013 |
Is this a good deal?
On 2/25/2019 7:08 PM, Melba's Jammin' wrote:
> https://extension.colostate.edu/topi...y-health/#pres > It is > science but not rocket science. > Good luck -- and walk before you run. Thanks for the info, Barb. Now, I wish I'd payed more attention to my days as a vertical "retort" (pressure cooker) operator loading/cooking No. 10 cans, But, I was young and stupid and jes payed attention to times/pressures recorded on the circular chart recorders on the wall behind each retort. ;) nb |
Is this a good deal?
In article <2019022520083253277-barbschaller@earthlinknet>
Melba's Jammin' > writes: > >Note to Notbob: There are no tested recipes or times for canning >anything in half gallon jars except for a couple fruit juices. We bought a case of half-gallon Ball jars a while ago, for non-canning purposes. I seem to recall the packaging recommended against use for canning, just for freezing and dry-goods storage. I use them for the bulk of my dried basil, since they hold a lot without breaking the leaves. Also have the sourdough starter living in one. -- Drew Lawson And I know there's more to the story I know I need to see more I need to see s'more, hear s'more feel s'more. I gotta be s'more |
Is this a good deal?
On 2/26/2019 11:10 AM, Drew Lawson wrote:
> Also have the sourdough starter living > in one. I'm a big fan of sourdough, coming from the SFBA. But, it is rather difficult to pin down at 8K ft elevation (now live in CO Rockies)! ;) nb |
Is this a good deal?
On 2019-02-26 18:10:00 +0000, Drew Lawson said:
> In article <2019022520083253277-barbschaller@earthlinknet> > Melba's Jammin' > writes: >> >> Note to Notbob: There are no tested recipes or times for canning >> anything in half gallon jars except for a couple fruit juices. > > We bought a case of half-gallon Ball jars a while ago, for non-canning > purposes. I seem to recall the packaging recommended against use > for canning, just for freezing and dry-goods storage. > > I use them for the bulk of my dried basil, since they hold a lot > without breaking the leaves. Also have the sourdough starter living > in one. A good use for them. -- -- Barb www.barbschaller.com, last update April 2013 |
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