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Post by jerseycub on Dec 4, 2013 9:48:10 GMT -6
I just bought and new pressure caner for us the old one has kicked the bucket so to speak. We plan on doing some long storage for some of the food we are cooking and I needed a better pressure caner.I can do seven quarts at a time so that is big enough for me. I paid $116.00 for it,I think that was pretty good.
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Post by spuds on Dec 4, 2013 11:47:13 GMT -6
Good price,I finally got an All American a few years back,no gasket,very cool,but pricy,around 250?Justified it as a gift for family when we are gone,and then to their heirs,they sure do last.
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Post by BestoFour on Mar 12, 2014 10:55:15 GMT -6
I have been chatting with everyone who will listen about getting a pressure canner for this seasons bounty (hopefully) and now I realize that I have a Ceran cook top and while the website says it's "ok" to use a pressure canner, there are all these rules listed about which type, how, and when that it makes me concerned about using it on my stove top. Now I'm thinking I need to buy an electric burner. Any thoughts on a brand of burner?
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Post by w8in4dave on Mar 12, 2014 14:12:14 GMT -6
I have been chatting with everyone who will listen about getting a pressure canner for this seasons bounty (hopefully) and now I realize that I have a Ceran cook top and while the website says it's "ok" to use a pressure canner, there are all these rules listed about which type, how, and when that it makes me concerned about using it on my stove top. Now I'm thinking I need to buy an electric burner. Any thoughts on a brand of burner? Is that a glass top stovetop? I don't own a Glass Top stove. Have never owned one so I'm not sure. Dang girl! All you want to do is can!
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Post by w8in4dave on Mar 12, 2014 14:15:02 GMT -6
I have been chatting with everyone who will listen about getting a pressure canner for this seasons bounty (hopefully) and now I realize that I have a Ceran cook top and while the website says it's "ok" to use a pressure canner, there are all these rules listed about which type, how, and when that it makes me concerned about using it on my stove top. Now I'm thinking I need to buy an electric burner. Any thoughts on a brand of burner? www.pickyourown.org/cannings4glasstop.htmI see your dilemma ......
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Post by Rita on Mar 13, 2014 7:37:21 GMT -6
I have been chatting with everyone who will listen about getting a pressure canner for this seasons bounty (hopefully) and now I realize that I have a Ceran cook top and while the website says it's "ok" to use a pressure canner, there are all these rules listed about which type, how, and when that it makes me concerned about using it on my stove top. Now I'm thinking I need to buy an electric burner. Any thoughts on a brand of burner? Nope you don't .. they actually have a part you can buy for the ceramic cook tops ... I have never bothered with mine tho .. you just have to be careful and not drop the pot on the stove top ... If you do decide to get an extra burner .. I would go with gas myself .. Only because its easier to regulate ..
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Post by BestoFour on Mar 13, 2014 14:53:32 GMT -6
I read all sorts of reviews and advice columns about it and even though people have and still do it, it's an iffy situation. The burners decrease cooking temps when the surface gets to a certain temperature and the pots can be only so heavy blah blah blah blah. We should have gotten a gas range but we don't have natural gas here and I didn't want the trouble of having to make sure I always had gas in a tank and again blah blah blah blah. I'm just gonna find an electric burner that will work.
w8in, love the new look.
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Post by w8in4dave on Mar 13, 2014 15:21:47 GMT -6
My neighbors down the road have a glass top they have had it for 20 some years, someone told them they couldn't can on it. Oopsi they had been doing it for over 5 years at that point. But thats just up to the person who owns the range. Myself and it's just me. Would never own a glass top range. I'd own a plain electric before I would a glass top. But like I said it's up to the person. Sometimes you move in and thats what ya get. But any hoo canning season is a ways away. You have time. Do you have a garage? Maby put a burner you can use in your garage? Maby at a friends house? I used to can with my buddies all the time. If theres a will theres a way Thanks for the complement
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Post by spuds on Mar 13, 2014 15:55:26 GMT -6
Ive read too many horror stories of cracked tops,I wouldnt do it.One person heard a bang in middle of night and it just cracked,they would can on theirs.
I like my 1960's gas Sears stove top,just keeps on keepin' on.
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Post by jerseycub on Mar 13, 2014 17:33:10 GMT -6
What is the advantage of cooking on a glass top anyway? If I can ask.
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Post by Pharmer Phil on Mar 14, 2014 4:21:12 GMT -6
I can sure see an advantage of a glass top stove..I'm a "Toss the salt, pepper,herbs, ..typa guy" ...so cleanup is tough..on the new gas stove it's a constant... There's One cooking show on the Live Well Network..called Let's Dish.. now the " chef" that cooks on the show..is: Christopher Koetke, MBA, CEC, CCE Vice President, Kendall College School of Culinary Arts Vice President, Laureate International Universities Center of Excellence in Culinary Arts beats me how he could Have all these credentials because I find him to be a mediocre cook myself..Anywho..He uses a glass top stove..never have seen anyone on any cooking show use one before... Sheri...Get Ya one of these..and use your glass top to Cook INside and this to Can.. Outside dat way yer "beverage" won't get spilled inside.. P.s. we used one we borrowed to can on last summer when our electric stove shot craps...
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Post by w8in4dave on Mar 14, 2014 8:45:47 GMT -6
I can sure see an advantage of a glass top stove..I'm a "Toss the salt, pepper,herbs, ..typa guy" ...so cleanup is tough..on the new gas stove it's a constant... There's One cooking show on the Live Well Network..called Let's Dish.. now the " chef" that cooks on the show..is: Christopher Koetke, MBA, CEC, CCE Vice President, Kendall College School of Culinary Arts Vice President, Laureate International Universities Center of Excellence in Culinary Arts beats me how he could Have all these credentials because I find him to be a mediocre cook myself..Anywho..He uses a glass top stove..never have seen anyone on any cooking show use one before... Sheri...Get Ya one of these..and use your glass top to Cook INside and this to Can.. Outside dat way yer "beverage" won't get spilled inside.. P.s. we used one we borrowed to can on last summer when our electric stove shot craps... I guess for clean up it's a plus! We have one of those contraptions to deep fry our turkeys. Works like a charm!
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Post by Pharmer Phil on Mar 14, 2014 13:56:45 GMT -6
told the pheller down the road (old Vet and Biker) that we used the propane cooker to can on..he said..so do we..They ROCK...I agreed
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Post by w8in4dave on Mar 14, 2014 17:58:13 GMT -6
When I said "I guess for clean up it's a plus!" I ment the stove. I am not a fan of electric stoves. We have one up north. After being spoiled on gas stoves. It's not my thing. But hey sometimes ya gotta do what ya gotta do! Alot of times up north we cook outside or we cook half our stuff on the fireplace ! Too bad we cannot can there
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Post by BestoFour on Mar 14, 2014 20:12:28 GMT -6
We had an electric stove that was 20 years old that we had to replace. We don't have natural gas out here and I didn't want to put in a gas tank - stupid - we just bought this awful glass top and I hate it already. I like the convection oven but I hate the burners. The top is made by Ceran and it's not that hard to clean - I think they've made progress in that area - but it's just weird. Maybe I should sit a canner on it and hope it breaks. I've learned a hard lesson.
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Post by jerseycub on Mar 15, 2014 6:37:31 GMT -6
Morning Pholks: Guess I should feel lucky to have natural gas here. We cook with a counter gas range, and a electric oven. For us that has always been the way to go. As far as canning goes we have done both using the gas range and a propane double burner outside for cooking down pots of tomatoes and canning. My mom had an electric stove and it was a pain to regulate the heat,nothing like gas where you have much more control of the heat....when it comes to pressure canning you need that sort of control to maintain a regular pressure. You really don't need a big ass burner like the one pictured there are much smaller ones that are much less expensive. Look in Aig Supply or Tractor Supply.
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Post by w8in4dave on Mar 15, 2014 7:35:43 GMT -6
We had an electric stove that was 20 years old that we had to replace. We don't have natural gas out here and I didn't want to put in a gas tank - stupid - we just bought this awful glass top and I hate it already. I like the convection oven but I hate the burners. The top is made by Ceran and it's not that hard to clean - I think they've made progress in that area - but it's just weird. Maybe I should sit a canner on it and hope it breaks. I've learned a hard lesson. In our cabin we have a electric stove. Hubbs wants a gas stove so bad! But what can ya do? If it's not offered then nothing you can do. It's all a live and learn thing. When we went searching for a stove here I made sure I got a good heavy duty stove. I have a 4 burner stove and a griddle in the middle, you can lift off the griddle and put another burner there. But I know what I need for canning. I don't think regular sized stoves are big enuf for canning myself. So our stove is wider than most. Hard to find to! So I understand your delema! You'll figure something out. You have time. Don't be to hasty and give up. Ask around see what you can find out and see what others do.
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Post by jerseycub on Mar 16, 2014 8:01:09 GMT -6
Fore me cooking and canning are two different operations in that your needs are much less demanding. canning requires a decent source of heat with enough space for large pots. which a old fashion gas cook stove will do great or two single burners on propane would work. It's not rocket science,rather it's what you can afford and what your needs are...how much canning do you do. We put up hundreds of jars of Tomatoes,Stews,Soups,and salsas. But not all at once,it's as we harvest and make batches. We certainly don't have a commercial operation and do quite well with normal equipment. Electric stoves are difficult for Ruth and me because we are not used to them. My Aunt cooked and canned on nothing but electric on there farm for 50 years and never complained as a matter of fact she wouldn't cook with anything else. And that lady canned thousands of jars of everything you can think of.
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Post by w8in4dave on Mar 18, 2014 7:01:57 GMT -6
Well well let me tell ya what I did yesterday I went to a friends whp wanted to can a Jiggs dinner. I asked her if she wanted me to bring my canner over and she said no that she had one. She has never used it before and was afraid because she is just new to canning and just wanted me there to show her. She had a cooker/canner well if thats what they are all like I will never use one again. This one had no dial just a cap over the pressure hole. It works on how many times the cap wiggles. 4 times per minute is 10 lbs. Never seen anything like it before. I told her if she's going to be pressure canning again especially meats. She needs one that shows the pressure. and we had to do 2 batches. We didn't get started till 4 pm the first batch took us longer , trying to get it to wiggle 4 times per minute. I didn't leave till after 11 pm. and the second batch wasn't quite done. I felt it did do what we needed but I was not 100% comfy with the wiggles 4 times a minute. End product! Wonderful! 10 lbs for 75 minutes.
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Post by spuds on Mar 18, 2014 10:47:05 GMT -6
I wouldnt trust that canner for a minute,yikes!That sounds like a pressure cooker.
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Post by BestoFour on Mar 18, 2014 11:06:19 GMT -6
w8in, what kind of range does she have? The way the burners on this glass top light up and go off it would never work.
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Post by w8in4dave on Mar 18, 2014 15:19:14 GMT -6
She has a very nice gas stove! It's absolutly beautiful!
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Post by w8in4dave on Mar 18, 2014 15:21:34 GMT -6
I wouldnt trust that canner for a minute,yikes!That sounds like a pressure cooker. I know! It said Canner/Cooker tho. We used it. She said I'd of never been able to do this if it wasn't for you being here. I told her to get a good quality canner. If your gunna be canning meat, you need one with a dial gauge. But we used it and hopefully I don't die LOL ...
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Post by jerseycub on Mar 19, 2014 9:05:25 GMT -6
Wa-wa-wa-wa What? Caner pressure cooker....ain't they basically the same?
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Post by spuds on Mar 19, 2014 9:11:53 GMT -6
Wa-wa-wa-wa What? Caner pressure cooker....ain't they basically the same? If it doesnt have a gauge and/or weighted pressure relief valve with 5-10-15 lb settings its a cooker,not a canner.
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Post by jerseycub on Mar 20, 2014 13:11:05 GMT -6
Wa-wa-wa-wa What? Caner pressure cooker....ain't they basically the same? If it doesnt have a gauge and/or weighted pressure relief valve with 5-10-15 lb settings its a cooker,not a canner. Really; That's news to me. I always say pressure cookers with that graduated valve that my mom and aunt cooked with and canned with. Never saw one without....but I'm not that worldly to say they don't exist. I just figured the pressure cookers/caners with the gauge made it more simple to operate at a given pressure. OH well ya live and learn every day, Thanks for that Spuds.
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Post by spuds on Mar 20, 2014 14:47:24 GMT -6
If it doesnt have a gauge and/or weighted pressure relief valve with 5-10-15 lb settings its a cooker,not a canner. Really; That's news to me. I always say pressure cookers with that graduated valve that my mom and aunt cooked with and canned with. Never saw one without....but I'm not that worldly to say they don't exist. I just figured the pressure cookers/caners with the gauge made it more simple to operate at a given pressure. OH well ya live and learn every day, Thanks for that Spuds. Hard to say whats safe or not,my trust in gov knows no lower limits for sure. My old pressure cookers only have one valve,one temp,and of course that varies with elevation too.But I'll bet most anything can be be pressure canned in a cooker just fine. Anywho,for sure the multi stage valves are canners that can be cookers.
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Post by w8in4dave on Mar 20, 2014 22:12:43 GMT -6
Crazy !! if ya ask me! Maby it's just me??
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