Pressure Cookers

[loadmaster]

I need some help and guidence on buying a pressure cooker. Tried my first canned northern and was impressed. So off to the store I went looking to buy a cooker. Thats when things went south. Pressure cookers in all different sizes pressure canners with all sorts of attachements and sizes. Got on line and was more confused. What I want to do is can some venison/fish/veggies but also want to be able to cook not large batches but enough to make make it worth while whats the difference between a guage and rattle. Any help??? Thanks>>>>>later the load

[crawdad]

I have an older aluminum Presto with the guage which measures your pressure, and has a rocker type over-pressure relief. The rattle kind might be the type which is weighted for a pre-set pressure, and then release or maintain the steam/heat above that point. Check out c-list or put a want ad, the older ones are around plenty, work well, and you can still get replacement parts. Have not researched the new ones, but maybe its worth it. The extension service will still calibrate/check the guages on the older ones for you I beleive.

I suppose mine is 4-5 gallons in size, plenty big for batches of whatever. There are good recipes for cooking with a pressure canner/cooker also. The heat+pressure combo speeds up cooking, improves tenderness.

[BLACKJACK]

I have two canners, one a small one that I use the most for chickens, soup bones, etc. and a big one that will hold quart jars of canning. The small one just has a weight on it, you bring the pressure up to the first or second ring. The big one has a gauge on it, you just bring it up to 10-15 pounds. Both work equally as well. If you're buying new, the book will tell you what pressure to use and time. If you buy used, take it to a hardware store, most of them carry new gaskets and new pressure relief valves. Take care of the gasket, keep it clean, you can rub it with cooking oil or run it under water before you start to help it seal, if the gasket gets old, steam will leak out the side rather than building up pressure.

Don't be scared of it. If you follow directions, and don't leave it unattended, it won't 'blow'.

Pressure cookers are nice time saving tools!! Have fun!

[rowdyf]

I use a Presto 18 qt pressure canner/cooker, and I think when I bought it a couple years ago it was around $80.

Its a great size, not too big if you plan on using it on an electric range.

I've used it primarily for venison. The book that comes with it has a variety of recipes for most anything.

It uses a pressure gauge, and also incorporates a pressure regulator. There is an overpressure plug as well. Very safe to use. Once you read the directions that come with it, it's a pretty easy process to learn.

I would also suggest picking up the Ball canning book. A great resouce for recipes and tips.

Have fun!