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

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

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

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

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