Hello

I am about to purchase a home pressure canner and would like to know what features I should be looking for or if there is a specific brand that is better than others. Should I be opting for stainless steal or would aluminum be okay since the food is not actually being cooked in the pressure cooker. I am also looking for home canning recipes for a pressure canner. In particular I would like to make Alfredo Sauce that is shelf safe using the recipe that I already have. Our daughter has just moved away for school and she is missing Mama's home cooking :p

Thanks for your help!
Kiwi

Hi, kiwi, welcome to the site. Not having any experience with pressure cookers for canning, I had to look up the information for you. I use the hot water bath method which works for me. I don't can meat or dairy products which need the pressure cookers.

As for recipes, well you can Google anything in that line by entering recipes for home canning pressure cookers and you will receive a lot.

Here is the website for your information:

www.pickyourown.org/pressurecanner

Ms tickle

Thanks for your response. I am not finding anything about canning alfredo sauce but did find good information regarding purchasing the canner from the link you posted.

Have a great day!

Pressure cooker canning usually implies BIG with a cradle to hold the jars so they don't hit each other and break or tough the bottom and break.

If I remember right, my father never used the pressure cooker in the pressure cooker mode to can, but rather a large pot of boiling water with the rack.

Quote:

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Originally Posted by KeepItSimpleStupid

Pressure cooker canning usually implies BIG with a cradle to hold the jars so they don't hit each other and break or tough the bottom and break.

If I remember right, my father never used the pressure cooker in the pressure cooker mode to can, but rather a large pot of boiling water with the rack.

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There is actually a good reason to use a pressure cooker canner. Low acid foods should be cooked this way because the temp reaches 240 degrees F. This high temp will kill any bacteria if you are canning low acid foods such as meat, seafood, poultry, milk and fresh vegetables. Tomatoes are high acid so bacteria will be killed off quicker and it is safe to use the hot water bath which has a rack to lift the jars out safely when done.

I always froze my fresh vegs, blanching them first..

There are pressure cookers, and pressure cooker canners. Each has its own purpose.

Tiok

Stuff dad did was figs, apples, pears, grape jam, fig jam, peaches, peach jam and tomatoes. Tomatoes were usually purchased. Sometimes beans were done.

I used to know a farmer and he'd give us 100-200 ears of corn and basically said it needed to go from picked to shucked and frozen in the same day to be any good. He was right.

Quote:

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Originally Posted by KeepItSimpleStupid

Stuff dad did was figs, apples, pears, grape jam, fig jam, peaches, peach jam and tomatoes. Tomatoes were usually purchased. Sometimes beans were done.

I used to know a farmer and he'd give us 100-200 ears of corn and basically said it needed to go from picked to shucked and frozen in the same day to be any good. He was right.

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You dad was a pretty busy man ! Lots of good things came out of kitchen apparently.

I know about the corn. I used to pick it, set up with a bundt cake tin (hole in the middle to stabilize the corn cob) and a very sharp knife to scrape off the corn; then boiling hot water, in and out into iced water and into the zip lock bags for freezing. Nothing better then what you do yourself. I miss the farm, and would probably do it again in a heart beat.

Tick