Savor your summer bounty with a pressure cooker
The fall is here. The air is cool and the leaves turn 50 shades of yellow or gold. Some of us are desperately trying to get the last of the summer. What’s better for preserving the bounty of summer than canning in a pressure cooker?
Aside from the general features, there are a few areas that require your special attention for a pressure cooker/canner.
Size Matters
If you are a moderate to serious canner, you should choose a pot that is large enough to hold at least 4-quart jars at a time. Some people get confused with the liquid capacity, like 10 quarts vs. the volume capacity of the number of jars the pot can hold in pint or quart. Some people prefer to can everything in a quart, while others do it in pint jars. Be sure to keep this in mind when you go shopping.
The other consideration is weight. Many models already weigh quite a few pounds with nothing inside. Adding water, jars, and food will make it extremely difficult to transport the kitchen from one location to another.
The bottom line is that you want to be time and energy efficient, while being able to handle the large size and heavy load of the canner.
The space is in Premium
Many pressure cookers/canners come in tall models, which means they require a lot of clearance between the stove and the range hood. Be sure to check the overall dimensions and compare them to the space above the burners on your stove.
Aluminum, Stainless Steel or Nonstick
Most pressure cookers are made of aluminum or stainless steel. There are models that have an aluminum disc sandwiched at the base between two layers of stainless steel. This is the best of both worlds for the effective thermal conductivity of aluminum and the durability, exterior finish, and easy cleaning of stainless steel.
If this isn’t an option for you, look for one made of heavy-gauge aluminum from a reputable brand. For example, the pressure cooker/canner made by All-American in Wisconsin.
You may be aware that there are electric pressure types made of Teflon-coated non-stick material. Don’t even waste your money on them because nonstick can’t handle high heat and high pressure and it also doesn’t last as long as aluminum or stainless steel cookware. The worst thing is that it rarely reaches the standard pressure level as the manufacturers claim.
pressure level
It is essential to choose a pressure cooker/canner with a standard pressure setting of 15 psi (pounds per square inch). Some on the market do not meet the standard. You will then end up adjusting the cooking time to make up for the shortage in pressure level. It’s a dilemma you don’t want to find yourself in.
Pressure relief methods
I guess if you are canning you may have batches to make in a short amount of time. So having an automatic pressure release mechanism is very helpful in reducing the time you wait for the cooker to cool down and being able to release the pressure automatically. It’s certainly not practical to take the jumbo pot to the sink and use the cold water method in the sink due to the weight and size of the pot vs. the size of your sink.
cost
Pressure cookers/canners are priced very differently from brand to brand. Generally speaking, those made abroad are more expensive than those made abroad. those made in the USA, but there are always exceptions. My advice is to save your money and buy a high quality pressure cooker/canner that will last you a lifetime or two. I’m all for being wise with your money, but this is not an area where you should spare no effort.
I hope you find the information useful. Happy canning!