|
Pressure Canner
Does anybody know where I can get a pressure canner in Australia? Is a
standard pressure cooker the same - just different size? Would I be able to use a standard pressure cooker? Thanks Andrew |
Pressure Canner
Andrew Valiukas wrote:
> Does anybody know where I can get a pressure canner in Australia? Is a > standard pressure cooker the same - just different size? Would I be able to > use a standard pressure cooker? > > Thanks > Andrew > Perhaps. But it needs to be large enough for the jars to sit on a rack and have the lid close properly, and it needs an accurate and precise way to control the pressure. Best regards, Bob |
Pressure Canner
Anne Chambers wrote:
> Andrew Valiukas wrote: > >> Does anybody know where I can get a pressure canner in Australia? Is a >> standard pressure cooker the same - just different size? Would I be >> able to >> use a standard pressure cooker? >> >> Thanks >> Andrew >> >> > I seem to remember seeing a warning somewhere that ordinary pressure > cookers can't be used because the pressure cannot be regulated > accurately enough. > Anne > South Australia > And the metal is generally not thick enough to hold the heat adequately allowing proper cool down. A pressure canner can usually be used as a pressure cooker but it seldom goes the other way. George |
Pressure Canner
George Shirley wrote:
> Anne Chambers wrote: > >> Andrew Valiukas wrote: >> >>> Does anybody know where I can get a pressure canner in Australia? Is a >>> standard pressure cooker the same - just different size? Would I be >>> able to >>> use a standard pressure cooker? >>> >>> Thanks >>> Andrew >>> >>> >> I seem to remember seeing a warning somewhere that ordinary pressure >> cookers can't be used because the pressure cannot be regulated >> accurately enough. >> Anne >> South Australia >> > > And the metal is generally not thick enough to hold the heat adequately > allowing proper cool down. A pressure canner can usually be used as a > pressure cooker but it seldom goes the other way. > > George > But we don't know what passes for a pressure cooker in Australia. Maybe it's a big clunky thing with a dial gauge on top (and would work perfectly for canning.) You can overcome the thin metal cool-down thing by adding more water. Bob |
Pressure Canner
zxcvbob wrote:
> George Shirley wrote: > >> Anne Chambers wrote: >> >>> Andrew Valiukas wrote: >>> >>>> Does anybody know where I can get a pressure canner in Australia? Is a >>>> standard pressure cooker the same - just different size? Would I be >>>> able to >>>> use a standard pressure cooker? >>>> >>>> Thanks >>>> Andrew >>>> >>>> >>> I seem to remember seeing a warning somewhere that ordinary pressure >>> cookers can't be used because the pressure cannot be regulated >>> accurately enough. >>> Anne >>> South Australia >>> >> >> And the metal is generally not thick enough to hold the heat >> adequately allowing proper cool down. A pressure canner can usually be >> used as a pressure cooker but it seldom goes the other way. >> >> George >> > > But we don't know what passes for a pressure cooker in Australia. Maybe > it's a big clunky thing with a dial gauge on top (and would work > perfectly for canning.) > > You can overcome the thin metal cool-down thing by adding more water. > > Bob > No - my old one just has a weight that wobbles - no way of regulating the pressure at all. I don't use it. The latest ones may be different, but I don't think so; I haven't noticed big dial gauges on the ones on display. Anne South Australia -- The privacy.net address is a spam trap. Please reply to |
Pressure Canner
|
Pressure Canner
"zxcvbob" > wrote in message ... > George Shirley wrote: > > Anne Chambers wrote: > > > >> Andrew Valiukas wrote: > >> > >>> Does anybody know where I can get a pressure canner in Australia? Is a > >>> standard pressure cooker the same - just different size? Would I be > >>> able to > >>> use a standard pressure cooker? > >>> > >>> Thanks > >>> Andrew > > > > > And the metal is generally not thick enough to hold the heat adequately > > allowing proper cool down. A pressure canner can usually be used as a > > pressure cooker but it seldom goes the other way. > > > > George > > > > But we don't know what passes for a pressure cooker in Australia. Maybe > it's a big clunky thing with a dial gauge on top (and would work perfectly > for canning.) No dial gauge, but generally they're stainless steel (not always tho). > > You can overcome the thin metal cool-down thing by adding more water. > > Bob > |
Pressure Canner
Ellen Wickberg wrote:
>> >>No - my old one just has a weight that wobbles - no way of regulating >>the pressure at all. I don't use it. The latest ones may be different, >>but I don't think so; I haven't noticed big dial gauges on the ones on >>display. >>Anne >>South Australia > > Check and see if your weight has a pressure written on it, many do. Ellen > It doesn't, that's why I don't use it - it was a Xmas present years ago. Seemed like a good way to blow up the kitchen ;) Anne -- The privacy.net address is a spam trap. Please reply to |
Pressure Canner
"Andrew Valiukas" > wrote in message
> Does anybody know where I can get a pressure canner in Australia? Is a > standard pressure cooker the same - just different size? Would I be able to > use a standard pressure cooker? I don't think you can any more. The last time I saw them even mentioned here was when the Americans that ran Millenium Ark moved to this country prior to Year 2000. When it didn't cause the major dramas anticipated they moved back to the US. I've never seen or heard of any Australian ever using a pressure canner. A pressure cooker, yes: but that isn't the same thing. Do you have any real objections to using a Vacola like everyone else does? |
Pressure Canner
"Fran" > wrote in message u... <<<<<snip>>>>>> > I've never seen or heard of any Australian ever using a pressure canner. A > pressure cooker, yes: but that isn't the same thing. Do you have any real > objections to using a Vacola like everyone else does? > > I resisted the urge to ask for an explanation and googled Vacola all by myself. ;> What I see is an electric BWB system. Cool, I wish I had one of the electric ones..... Fowler's only recommends preserving pickled vegetables and fruits. But it doesn't address the needs for a pressure canner. Low acid foods, such as vegetables and meats, should be processed at 240* F, which can only be accomplished by using pressure. Hence the need for a pressure canner. To the OP: If you were to find a pressure canner, or import one, what would you use for jars? I noticed Fowler's jars use a rubber ring and a solid lid. Would that be ok for pressure canning too? To everyone: Is there such a thing as an electric pressure canner? I canned chicken today and it was almost impossible to keep the pressure steady, even when using the fancy 'simmer control' on my fancy new range. ;< Gas stove would have to be LP and there really is no place to set one up until I build a herbarium/canning kitchen..... as soon as I win the lottery..... Deb -- (in Oregon, the pacific northWET) ;> |
Pressure Canner
In article >, wrote:
>zxcvbob wrote: >> George Shirley wrote: >> >>> Anne Chambers wrote: >>> >>>> Andrew Valiukas wrote: >>>> >>>>> Does anybody know where I can get a pressure canner in Australia? Is a >>>>> standard pressure cooker the same - just different size? Would I be >>>>> able to >>>>> use a standard pressure cooker? >>>>> >>>>> Thanks >>>>> Andrew >>>>> >>>>> >>>> I seem to remember seeing a warning somewhere that ordinary pressure >>>> cookers can't be used because the pressure cannot be regulated >>>> accurately enough. >>>> Anne >>>> South Australia >>>> >>> >>> And the metal is generally not thick enough to hold the heat >>> adequately allowing proper cool down. A pressure canner can usually be >>> used as a pressure cooker but it seldom goes the other way. >>> >>> George >>> >> >> But we don't know what passes for a pressure cooker in Australia. Maybe >> it's a big clunky thing with a dial gauge on top (and would work >> perfectly for canning.) >> >> You can overcome the thin metal cool-down thing by adding more water. >> >> Bob >> >No - my old one just has a weight that wobbles - no way of regulating >the pressure at all. I don't use it. The latest ones may be different, >but I don't think so; I haven't noticed big dial gauges on the ones on >display. >Anne >South Australia > My pressure cooker is a "cooker-canner". It's, erm, I think 15-quart capacity, which means it holds 4 quart jars. The weight has 3 spots to balance it on the stem, marked 5, 10 and 15 pounds. So, most of the time, I used it at 15 pounds to make sure it got to 10-12. It's also an older-style, with a heavy skin. Now I've got the "Queen Mary", a 22-quart (7 quart jars) canner, with a dial gauge, and it's thinner skinned. The instructions say you can use it for pressure cooking, but I never do (well, I've still got the "smaller" one when I need to pot roast 10 pounds or so of something...) So, what's the capacity of your cooker? If you can fit quart jars in it, it should be large enough for canning. If you can only fit pints, it may be fine, if you can fit the 7-pattern. If it only fits 4 pints, it may be too small for the timed recipes to work properly. Also depends on what pressure the wobbly weight (supposedly) holds. -- Marie Martinek Northwestern University, Evanston, IL. USA unge |
Pressure Canner
"Deb" > wrote in message
> "Fran" > wrote in message > <<<<<snip>>>>>> > > I've never seen or heard of any Australian ever using a pressure > canner. A > > pressure cooker, yes: but that isn't the same thing. Do you have > any real > > objections to using a Vacola like everyone else does? > > > > > > I resisted the urge to ask for an explanation and googled Vacola all > by myself. ;> > What I see is an electric BWB system. Cool, I wish I had one of the > electric ones..... Fowler's only recommends preserving pickled > vegetables and fruits. > > But it doesn't address the needs for a pressure canner. No it doesn't adress it but since the pressure canners and the jars and anything else one needs for what Americans call "canning" are not available in Aus, I don't really think there is a suitable answer for Andrew unless he imports everything. Given the exchange rate this would be very expensive. > > Low acid foods, such as vegetables and meats, should be processed at > 240* F, which can only be accomplished by using pressure. Hence the > need for a pressure canner. Just for interest sake, I have the instruction booklet that came with my mother's Vacola. In those days (1930s) they used to give instructions for 'bottling' (canning) meat such as rabbit,lamb and lots of other stuff. the instructions say to do the processing normally and then a couple of days later to reheat again before storing. A botulism delight just waiting to happen. |
Pressure Canner
"Fran" > wrote in > > Just for interest sake, I have the instruction booklet that came with my > mother's Vacola. In those days (1930s) they used to give instructions for > 'bottling' (canning) meat such as rabbit,lamb and lots of other stuff. the > instructions say to do the processing normally and then a couple of days > later to reheat again before storing. A botulism delight just waiting to > happen. > > > Rather like the stories my Dad tells me of how Gramma used to can meats and veggies with a wood cookstove and the old fashioned jars. All day long stoking the stove and cooking the food for many hours. Sheesh, it took me all day just to get the jars ready to stick in the canner. Then I only had to watch the gauge for 75 min. I DO appreciate how good we have it now. ;> Deb -- (in Oregon, the pacific northWET) ;> |
Pressure Canner
> Just for interest sake, I have the instruction booklet that came with my > mother's Vacola. In those days (1930s) they used to give instructions for > 'bottling' (canning) meat such as rabbit,lamb and lots of other stuff. the > instructions say to do the processing normally and then a couple of days > later to reheat again before storing. A botulism delight just waiting to > happen. I've actually seen "sterilization" instructions where you boil three times, each time about a day apart. Since only botulism spores survive the boiling, the idea is to kill the bacteria after it hatches(?) from the spores. In 2 or 3 days, all the spores should have hatched, I guess. Note that I'm not recommending this process and haven't researched it at all - I've only seen it mentioned. |
Pressure Canner
"Deb" > wrote in message
> "Fran" > wrote in > > > Just for interest sake, I have the instruction booklet that came > with my > > mother's Vacola. (snip) > > > Rather like the stories my Dad tells me of how Gramma used to can > meats and veggies with a wood cookstove and the old fashioned jars. > All day long stoking the stove and cooking the food for many hours. Uuuuummmmm. I still use a wood stove all winter for cooking, hot water and hydronic heating and sometimes I've also used it in summer if the weather is cool to do my own bottling (canning). I have 2 of the old stove top Vacola units and they work better on my fue stove (which they were designed for) than they do on electric hotplates. The hotplates are too close together and getting the Vacola units to sit flat on them is impossible. My fuel stove on the other hand, has a full top flat surface of about 4 ft by 3 ft and I can fit both Vacolas on the top and do a big batch of bottles at the one time. I also suspect that the way we do bottling here (jars which use a rubber ring and then the lid is held closed by putting a temporary "sprung" clip on over the lid till a seal is formed) may not be too different from how your Gran used to do it. I know it is certainly no different to how my Gran used to do it as she also had a Vacola system. (In those days one could get Mason [???] jars here - the ones with a two part metal lid [???]. I've seen some in Antique shops and I do recall some in the back of my Aunt's pantry) > Sheesh, it took me all day just to get the jars ready to stick in > the canner. Then I only had to watch the gauge for 75 min. I DO > appreciate how good we have it now. ;> Well, since I love my wood stove I still think I have it pretty good. I find that I do a lot of cooking when I have the wood stove lit as I don't want to waste the heat. I enjoy it a lot unless the winter goes on too long. Anyway, since you think your Gramma had it hard, I won't tell you about my other house where I only have solar power and no hot water unless I light the wood stove to cook on and to heat the water. Things get a bit difficult there if the header tank on the hill which allows me to use the water that is gravity fed to the house runs out of water and I have to go out and bring it inside by the bucket from a tank under the the gutter - now that is hard! :-))) |
Pressure Canner
"Fran" > wrote in message u... > "Deb" > wrote in message > > "Fran" > wrote in > > > > Just for interest sake, I have the instruction booklet that came > > with my > > > mother's Vacola. (snip) > > > > > Rather like the stories my Dad tells me of how Gramma used to can > > meats and veggies with a wood cookstove and the old fashioned jars. > > All day long stoking the stove and cooking the food for many hours. > > Uuuuummmmm. I still use a wood stove all winter for cooking, hot water and > hydronic heating and sometimes I've also used it in summer if the weather is > cool to do my own bottling (canning). I tried to figure out how to put a wood cookstove into my house. Just can't find the room for it... sigh.... I think it would be great to heat the house and cook on the same armload of wood. I have 2 of the old stove top Vacola > units and they work better on my fue stove (which they were designed for) > than they do on electric hotplates. The hotplates are too close together > and getting the Vacola units to sit flat on them is impossible. My fuel > stove on the other hand, has a full top flat surface of about 4 ft by 3 ft > and I can fit both Vacolas on the top and do a big batch of bottles at the > one time. > That would be convenient. I recently purchased a new range. It has 2 large burners in the front so I can use 2 large pots at once. The old one with one large one in the back was impossible... couldn't reach the controls and a large pot couldn't sit completely on the burner area because of the back controls. I do have a flat glass top, but one that was hot all over instead of just in the circled area would be nice. > I also suspect that the way we do bottling here (jars which use a rubber > ring and then the lid is held closed by putting a temporary "sprung" clip on > over the lid till a seal is formed) may not be too different from how your > Gran used to do it. I know it is certainly no different to how my Gran used > to do it as she also had a Vacola system. (In those days one could get > Mason [???] jars here - the ones with a two part metal lid [???]. I've seen > some in Antique shops and I do recall some in the back of my Aunt's pantry) > Those are the jars I use to store various dried food, herbs, and grains. I do have a friend who still uses them for pickled foods. She's afraid of the metal and vinegar contact. > Anyway, since you think your Gramma had it hard, I won't tell you about my > other house where I only have solar power and no hot water unless I light > the wood stove to cook on and to heat the water. Things get a bit difficult > there if the header tank on the hill which allows me to use the water that > is gravity fed to the house runs out of water and I have to go out and bring > it inside by the bucket from a tank under the the gutter - now that is hard! > :-))) Thanks for not reminding me of your other house. ;> I think I remember reading all about it awhile back on another group we both subscribe to. I admit, I'm spoiled by the 'good things' in life. And I like it that way... Now 30 years ago, I had a few other ideas of what would be optimal, but I cranked the stereo until the mood passed. ;> Deb -- (in Oregon, the pacific northWET) ;> > > > > |
| All times are GMT +1. The time now is 03:04 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter