For Home Canning
Sep 21 '01
The Bottom Line For food preservation, you should decide how much you want to can before you invest in the limiting factor.
Pressure canning is the only recommended method for canning low-acid foods such as meats and vegetables. A pressure canner can also be used to cook foods and to can fruits. At high pressure, foods are cooked faster at a higher temperature. When cooking foods, this can better maintain nutrititive value. When canning foods, this kills bacteria that are not killed at the boiling point of water.
Pressure canner/cookers are available in a variety of sizes from several manufacturers. Food can be canned in standard mason jars, wide-mouth jars, or tin cans(special equipment required). The amount of food that you want to can per batch is a good determining factor of the pressure canner that will serve your needs. Descriptions will generally include an estimate of pint or quart jars. The estimate is based on the size of a standard jar and the number of jars that can be placed inside the canner without touching one another. Separator plates can be purchased to allow for multiple levels of jars/cans in the canner. This is a per batch estimate, meaning that you will need the pots and pans and counter space to fill the number or jars estimated to make a full batch in the canner.
22 quart canner -- 18-19 pints or 7 quarts (Presto, Maitres or All American)
17 quart canner -- 9-10 pints or 7 quarts (Presto or All American)
12 quart canner -- 10 pints or 7 quarts (Maitres or Mirro)
8 quart canner -- 5 pints (this can easily be used as a pressure cooker--Presto or Mirro)
Below the 8 quart size, canning ability is really lost and the designs are intended for cooking only in terms of the space.
Pressure gauges are a significant feature. Many older pressure canners have a weighted-gauge. These have less precision than more modern dial-gauges. Recipes will give weights and times for weighted- and dial-gauges separately. Pressure gauges must be checked each year to guarantee food safety. An extension agent or hardware store should know where to get this done. Mirro and Maitres canners do not include a pressure gauge--the pressure regulator rocking movement is considered as a weighted-gauge.
Other features on various models include metal-to-metal seal (All American), Stainless steel vs Aluminum construction, and various safety cover locks. The metal-to-metal seal used on the All American canners eliminates the need for rubber gaskets. The availability of replacement parts is a deciding factor for the purchase of a pressure canner. No canner wants to have 7 quarts of anything sitting on the counter when they find out they need to replace and automatic air vent that no one has in stock. Look around at area hardware stores and discounters to see what parts they keep in stock and what models they work for.
Cost varies for larger canners. Features like the metal-to-metal seal will garner more money in comparison to a weighted gauge canner. You can expect to spend at least $50 for the latter and up to $200 for the former. A canner is a lifetime investment, so you need to have a good idea of what you want to use it for before you make the investment. I recommend that you do some high-acid canning (jams, jellies, and fruits) and get a good understanding of the information in The Ball Blue Book or Putting Food By before making this investment. If you are already canning and are set for the next step, you can look at my review of the Presto 22 quart canner at http://www.epinions.com/content_41182596740.
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I cook, I can, I quilt, therefore I am insane !?!
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