2012年8月31日 星期五

All American Pressure Canner - Food All Year Round


It has become a growing trend today to have one's food fresh out of the garden. It was more common in olden days, but today the market offers excellent solutions for food storage. Among them, the all American pressure canner presents a great option for everyone who likes to cook.

If you want to stock up on fresh food, it is impossible to store all your groceries in a freezer. Some food will need to be canned, which will enable them to endure long periods of time without changing their quality. Many people today still tend to use some of the old canning methods, but the newer methods are much more popular and taking over the kitchens of modern and eco-aware families. The process of canning food will make your work easier in the long run.

Home food processing requires the right appliances, but with the all American pressure canner, you do not have to look any further. This clever device simply uses potent heat, which kills any potential harmful stuff in your food, such as bacteria. However, the heat is not applied for long periods in order to preserve the nutrients of your food. Basically, your food will not get cooked, but simply prepared for further storage. You certainly know how jam looks after it has been open for some time. The processing in jars simply allows too many unwanted organisms to grow in your food. When you store food properly in sealed jars, bacteria have no way in and your food will last longer.

The all American pressure canner (not to be mistaken with the cooker) has turned out to be one of the greatest inventions on the market of kitchen appliances. You are able to can your food at home, knowing each and every step of the process is clean and sterile, since you are there to supervise it at all times. Your meat, poultry, fish and vegetables are completely safe from outer influences for a long period of time.

These appliances are quite robust and reliable and the top-notch aluminum will provide a very high temperature in minutes. It is important to know that the canner washes easily and its resilient material will not rust. All fitting Bakelite handles and bayonet screws, clamp bolts, Bakelite knobs and several other additional items are replaceable and these parts can easily be obtained for your appliance.

If you take a closer look into any all American pressure canner, all of the various models will do the desired work in a satisfactory manner. It is up to you to decide which size to choose according to your needs and quantities of food you will need to pressurize at a time. The majority of users have reviewed this appliance as a must-have if you want to process your own food in your own kitchen. Apart of the fact that this is probably the easiest method of preserving the quality of food, it requires less time than the old-fashioned methods of preparing food for winter. Just make sure you take precautionary measures as with any other pressure-operated appliance.




Looking to find the best deal on stainless steel pressure canner, then visit to find the best advice on all American pressure canner for you.





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All American Canner Cooker Reviews


Canning is a time honored way of preserving food from your garden and becoming more self sufficient. In modern times, canning has become less popular although at one time it was routinely done so families would have food to carry them through the winter. There are still many families carrying on this tradition and one of the most popular brands of home canners they use is All American.

All American 25 Quart Home Canner

Canning food requires the proper equipment. A pressure cooker is required in order to create intense heat that kills bacteria. If you just put fruits and vegetables in jars, they will quickly spoil. When a home canner is used, the bacteria are killed and the jars are sealed so food has a long shelf life.

The All American pressure cooker heats and seals the food so when you open it several weeks or months later, it will be safe to eat. It does this by heating under pressure. This can cause inferior quality canners to break down after a few uses. The All American is durable and well built. It stands up to wear and tear and has no gaskets that will crack. The canner is an attractive addition to your kitchen as well being made from stainless steel and having a satin finish.

The All American Canner Cooker 21 1/2 Quart

This canner is built just as well and does the job just as well as the larger version. This one is just a little smaller. It holds up to seven quart jars or nineteen pint jars at a time. It costs a little less too so it is the perfect choice for the average home canner.

Pressure cookers, or home canners, are essential equipment if you want to can your own food. Canning is one of the best and easiest methods for preserving food. It has withstood the test of time and has many advantages over other methods. The All American brand canners are among the most durable and reliable and are always a good choice and this is reflected in the many good user reviews they have received.

There are a few safety precautions you must keep in mind when using a home canner. These are common sense but you should familiarize yourself with them by referring to the owner's manual before using your canner for the first time. If you buy a used pressure cooker and don't have access to the manual, then you can find the information you need on the All American website. If you use your home canner properly and take care of it, it will last you for several years.




Mikael Dinar owns and operates an All American Canner Review Site that educates consumers about different types of All American Canner Cookers and much more.





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The 2 Types of Pressure Canners


There are basically two types of pressure canner; one is the weighted gauge, and the other is the dial gauge.

The appearance of a weighted gauge resembles a disk that is attached to a vent port, which controls the internal pressure. This disk would rattle during the processing, which releases some amount of air and vapor. As they are able to control the pressure during the processing, we do not need to constantly keep an eye on its precision and accuracy when it is processing. The sounds of the weighted gauge rattling are the indication that the canner is sustaining the correct pressure. One disadvantage of weighted gauge canners is that at higher altitudes where the air pressure of the atmosphere is different, the accuracy of the weighted gauge will be affected.

The other type is the dial gauge. Unlike the weighted gauge, you will need to keep an eye on the dial gauge. The dial gauge is stuck to the cover, where you can refer to its needle that point at the pressure available in the canner. When you get a new dial gauge, do have it tested to ensure its accuracy. Experts recommend that these should be checked yearly.

It is important that both types of pressure canner are accurate. If the readings are lower than the real pressure, the food inside will become over-processed. However, when it comes to safety concerns, this is not a concern. In contrast, readings that are higher than the real pressure can cause under-processing, which may cause the food to be unsafe to be eaten. This is because you need enough pressure to get the food cooked, and being under-processed means that there is not enough pressure to get the food cooked. Thus, it is important that your gauges are accurate to avoid any mishaps.




Author enjoys writing on wide range of topics such as pressure canner and pressure cooker. You may visit for more details.





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How To Decide Whether To Use a Water-Bath Canner or Pressure Canner


Canning, or as some in the Appalachian Mountains say, putting up, is a way of preserving food safely for long periods of time. This is either by pressure canning or boiling-water bath canning.

How do you decide which method to use? Let's look first at the food. Foods are classified as either low or high acid foods. The acid level is based on the pH of the food. For a food to be a high-acid, its pH must be 4.6 or less. If the pH is higher, then the food has very little natural acid and is referred to as a low-acid food.

High acid foods include all fruits, tomatoes, and pickled vegetables. The boiling-water or water bath canning method is used for these foods. A large pot will work or you can purchase a water bath canner. If you are going to use a large pot you have on hand make sure that the pot is deep enough to have at least 2 inches of water over the top of the jars and 2 inches extra space for boiling. You should also be able to fit at least 5 jars in it with none of them touching. In order to prevent losing the water in the canner up to steam, it must have a snug-fitting cover. You also need a metal rack to keep the jars from touching the bottom of the pot. You can process two layers or decks at a time. If you plan on double decking your jars you will need to place a second rack between the layers of jars.

Low-acid foods include all vegetables (except tomatoes as mentioned above), meats, poultry and fish and must be processed in a pressure canner. The reason being is that these foods require processing above 240 degrees F in order to assure that there are no toxins or bacteria, such as Clostridium botulinum (botulism), remaining and only a pressure canner and achieve these temperatures.

For pressure canning, you really need to have a canner especially made for that purpose. It must contain a rack to keep the jars off the bottom of the pot. Pressure canners have gauges that maintain the pressure inside the pot. There are two types of gauges. One, the weighted gauge will have three markings, one for 5 pounds, 10 pounds or 15 pounds of pressure. Different foods require different pounds of pressure to be process under. The other type of gauge is the dial gauge. People living in higher altitude areas will need this type of gauge. Higher altitudes require the pressure needed by usually 1/2 pound per 1,000 feet above sea level. The recipe for each food will have this information.

Whatever you are going to can, it is important to follow the recommended temperature, pressure and cooking time for each recipe.

Remember, use the appropriate method for the foods you will be canning. For high-acid foods, use the water-bath canner and for low-acid foods always use the pressure canner method. Happy canning.




Betty Powers is passionate about canning. She currently runs a web site where you can purchase quality canners of all types. Go to pressurecannersusa for free recipes and home canning information and tips.





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2012年8月30日 星期四

Aluminum Pressure Cookers - Why You Need Them!


Pressure cooking with an aluminum cooker is very energy efficient and a very easy to cook. It allows cooks to prepare certain foods in less time. This is a very large pot with a locking lid and they are used to cook:

• Soups

• Stews

• Beans

• Meat

Pressure cookers, when placed on a stove, allow the liquid inside to boil, and the lid that is locked on tightly prevents steam from escaping the cooker. The pressure also increases in the aluminum pressure cooker. Since the pressure builds so fast inside these pressure cookers, the high temperature reduces the cooking time drastically and the steam will quickly tenderize the ingredients.

These have been around for centuries but now recent improvements have made them much better, safer and easier to cook with. The old generation pressure cookers had bead mechanisms and when the pressure built up high, the pot would just explode due to high intensity. But now the aluminum pressure pots are coming with great mechanisms of safety to prevent disasters like that. Now they have safer ways to speed up the cooking process and keep the cooking times low to be very efficient. These kitchen tools also retain the nutrients and vitamins of foods much better.

Now aluminum pressure canners are really widely used because really understand the easy benefits of cooking with them. Now they are really widely available to the public and are ready to use with great built in features already. Happy Cooking with these great kitchen tools!




Shawn Kirby a professional product reviewer who has reviewed over 100 different types of products. He mainly likes to review Aluminum Pressure Cookers. Click here to view his blog for great information.





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Steam and Pressure Canners - Convenient and Easy to Use


When it comes to storing food before it goes bad, nothing beats canning. Whether you are canning halved fruits or vegetables, pickles, jams or jellies, steam canners are the best for sealing your jars and preserving the contents for years. Your purpose for canning may be to collect a store of food for when times get rough, or you may simply want to enjoy the harvest of summer and fall all winter long. Whatever your reason for canning, you will want to get your hands on one of the quality canners available today.

There are two popular kinds, which are steam canners and water bath canners. With steam canners, you need less water than the other method for canning, meaning it takes less time and effort to bring the needed water to a boil. It is like steaming vegetables instead of boiling them. You can fit up to seven quart-size jars in this kind of steamer after the water has come to a gentle boil. There are side handles that make moving the canner easy if necessary. These kinds of canners should be hand-washed with hot-soapy water when your batch of canning is complete. If you have a glass or ceramic stove, you should not use a steam canner, but there is another convenient option for home canning still open to you.

Water bath canners, which can be used on any kind of stovetop, are great for canning jams and jellies, fruits and tomato products-anything that is considered a low acid food. With this kind of canner, you must allow the water to completely cover the cans during the process. Seven jars can fit into a water canner just like steam canners. You will find transporting this kind of canner easy thanks to the handles on the side. The lid is important to encourage a quicker heat up time and better heat retention and also features a handle for easy removal. This version is dishwasher safe and does not need to be washed by hand.

Clearly, if you are debating whether or not to get a canner, you have two great choices to select from. Whatever decision you make, you will be glad you have a way to preserve the best foods from summer's bounty without paying to have them canned by someone else. When you can obtain water bath or steam canners at a cheaper price without sacrificing quality, your decision is even easier to make.




For more information on home canners please visit my website at MyDiscountKitchen.com. We offer high quality small kitchen appliances and cookware sets at affordable prices.





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Pressure Cooker Canner - Where to Find a Great Deal


Are you looking for a great pressure cooker canner on sale? You are surely not the only one. Lots of people are now searching online for great prices on canners, and that is I why I wrote this article about getting you the best deal on this handy home appliance.

What is so great about the Pressure cooker canner?

Imagine coming home on a cold winter day. Perhaps you're back from work, or back from a lovely walk outside. You are hungry, but you don't feel like cooking.

Good news. You do not have to cook today, or tomorrow, or the next day! Imagine that you already have all kinds of great tasting food in the house, ready to be eaten straight away, after a little heating up.

How could this be so? Because earlier in the year you have canned your food and as if by magic kept the fresh and beautifully tasting food stored in such a way that it keeps that fantastic flavour for months on end. And it doesn't go off!

Here are 3 major reasons why a pressure cooker canner is so popular for so many people:


Food canned at home is much cheaper and tastier than canned food from shops;
The home canned food is healthier than canned food from the shop, as there are no additives or chemicals added to it;
It is possible to preserve seasonal food for much longer. e.g. you don't have to throw away your freshly harvested fruit and vegetables any longer as canning them will keep them perfect for ages. Or, if you see a cheap deal on meat in your shop, you can buy lots of it, and store it later use (yes, that can be canned too!)

So how do you find a great deal on a pressure cooker canner?

You can buy the canners in various stores, including online. Some of them have discounts, some might have coupons, and some have low prices in general. Also, free shipping is often included.

You need to know where to find the right stores to get your best deal. And the easiest way to do this is to find someone who has already done all that research for you.




So to find the best deal on a pressure cooker canner, such as the All-American pressure cooker canner, visit this pressure cooker canner site today.





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2012年8月29日 星期三

If Pressure Cooking is So Great, Why Don't I See Them on the Cooking Channels?


Despite the fact that no one can really pinpoint when or where they heard the story of the exploding pressure cooker, they still have a reputation of being 'explosive'. Is this 'urban legend' the reason we do not see pressure cooking on the cooking shows?

There are tons of stories out there but I cannot find any documented cases where a pressure cooker exploded AND it was not the fault of someone trying to do something stupid!

Now I am not saying that in my grandmother's day, these devices were not as safe as they are today. Today's pressure cookers are equipped with a number of safety devices that release steam and excess pressure even if the cook forgets. Without safely releasing all of the pressure and steam, the lid will simply not turn due to these safety features and locking mechanism wizardry.

Almost all (I cannot find one that has not) pressure cooker makers voluntarily ship their models of pressure cookers and pressure canners off to Underwriters Laboratories (UL) so that they can put these cookers through a variety of rigorous tests. They not only test them to approved safety standards, they abuse them! The override safety valves, build up pressure WAY beyond the safety ratings, damage the locking mechanisms and still no reports of explosions or injuries. These things are safe!

Maybe another reason we do not see these devices on popular cooking shows is that all the action goes on off-camera. By that I mean that the cooking process is hidden from view. Sure, I like to see Rachael cutting up that onion for the thousandth time - Yummo! And sure, E. Lagasse can't say "Gaarrrrlick" or "BAM" too many times for me because I am a huge fan!

But when it comes to the magic of cooking under pressure, it all happens under (safety) lock and lid. But I think there should be some time devoted to the pressure cooker on these shows. "Cooking under Pressure" is a modern marvel. It can reduce the cooking time of meals by up to 70%! What person in today's hectic lifestyle is not going to listen to that message? Additionally, meals cooked 'under pressure' retain almost all of their original nutrients because so little liquid is used during the cooking process, nothing is boiled or rinsed away.

I do recall a show with Jacques Pepin from several years ago when he used a pressure cooker on his show. It is the only show I can recall where a chef of his magnitude featured cooking under pressure on his show. He did two recipes: beef broth and chile con carne. It was amazing!

He took the same ingredients he would use for a conventional recipe for beef broth. The only step that was the same was to bake beef bones until they were nicely browned in the oven. Then all the ingredients: wine, aromatics, herbs, bones and water went in the pot. 45 minutes later he had what he said usually took him 8-12 hours to accomplish!!! And his chili - it was done in 30 minutes and it looked fantastic.

I have done both in my kitchen using my pressure cooker. And you may ask how it turned out? Well, I have bought beef broth out of a can since and the chili recipe rivals two award-winning recipes I bought. Try it and make up your own mind! I just wish other shows would catch on and learn that 'cooking under pressure' is a great idea for today's modern cook.




I have been writing articles and publishing editorials for over 4 years covering a number of popular topics about life, career and hobbies. My interest has recently involved getting my kitchen ready for spring and summer cooking, preserving and canning foods from my garden. I am reviewing several brands of pressure cookers and the latest model I wrote about is at the Presto Pressure Cooker Review page. Stop in and learn all about pressure cookers and pressure canners at my http://CookerCanner.com website for some great tips and hints for your own kitchen.





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What To Find In Pressure Cookers


Having a bountiful harvest in the middle of summer is a good thing, but when it comes to having this harvest last you all year, it can be nearly impossible. This is when you should learn more about what you need to look for in pressure cookers or pressure canners to guarantee you have the proper one to help you preserve your fall harvest. Three of the common items you need to look for include the size of the pot, the durability of the piece, and what kind of cook top this can function on.

Size of the pot is rather important to look at as well. Without this type of information you can easily select a canner which does not hold enough water or space for the number of jars you want to process at any time. Something else you will notice is when you look at these it will allow you to pick out the one which will work best for your home and the amount of water you have to put these into.

Durability of the piece is something you will like to see as well. If you pick out the wrong model, it is easy for you to find these as not working for your needs or even worse the bottom of the pan failing you because of the heat you have to subject these to at any period of time. By picking out the proper one, though, you will not have this issue because the items will be very durable and can be used for years on end.

Type of cook top these can be used on is rather important to look at. By looking at this, you can guarantee it will work for your cooking surface. Without this type of action it will be impossible to know if you will be able to use these on your cooking surface or not.

Being able to harvest from your garden each year is a great thing, but you know if you have too much food it can easily spoil before you get to eat it all. This is when you should know more about what you need to look for in the different pressure canners you can buy. Some of these items you need to look for includes the different sizes which you can select from, how durable these pieces will be for you to use, and even if these can be used on your cook top surface of not.




Finding the best pressure canner is a good thing and this great review will help out. However, if you already know what you want then you need to visit deals on pressure canners to ensure you get the best buy available.





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Pressure Canning - Best Known Techniques To Can Perfect Preserves


Pressure canning is the process of using pressurized canner vessel for canning with a 240 degree Fahrenheit required temperature. Foods that are low in acid like vegetables such as carrots, green beans, corn, squash and okra can be preserved through pressure canning. Meat and poultry can be processed in this type of canning method also. These foods contain harmful micro organisms that cause botulism or food poisoning. Pressure canning is safer to use in these types of foods because not all bacteria can be killed through boiling but needs high temperature to kill the present bacteria. In this method, short cut processing is not recommended for it is unsafe.

In doing canning, the pressure canner should be checked and examined. Always use tested and reliable recipe for you to follow. Before starting in pressure canning, gather all ingredients, utensils and equipment needed. Use a durable jar with lids and bands and provide the right amount of headspace in every jar. Always check air bubbles, if ever there is, remove it with a rubber spatula. Sealing the jar properly is very important also to ensure freshness. Storing in cool and dry place is also a must. After few days, check if there are changes in your preserve to assure it is safe for eating.

In canning, all precautions must be followed. The pressure canner must be in good condition, for it is not safe to operate your canner if some of its parts are broken like its gauges and gasket. Never force to open your pressure canner after cooking wait till it cools down to prevent severe burn and injury. You can place the vessel under running water until it cools, if you are in a hurry. You can easily release the pressure in this way of cooling it. Never disregard any precautions in pressure canning for it is for your safety.

In pressure canning, remember to follow the right steps in preserving your food to assure good quality food. There are no rules hard for you to follow, its just discipline within. It's for your own good and even to your family. It will prevent waste of money, time and efforts in doing the proper way. Now you can have your delicious mouth watering preserve food the way you like to be.




Victoria Stewart is a home canning and preserving food expert.
Learn How You Can Effortlessly Can and Preserve Your Own Food,
In Your Own Home - And Save HUNDREDS Of Dollars Each Year!
Discover more information about Pressure Canning, visit http://www.guidetohomecanning.com.





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2012年8月28日 星期二

Presto Products - Quality Pressure Cookers and American Innovation


When you think about buying a manufactured product, chances are you only think about two things: "Does it work for what I need it for?" and "Can I afford it?" However, there is also the "story" of the product, the "brand". These days I think many of us cynically believe everything manufactured is made in China. It's a bit depressing, since that means in buying those products we are getting involved in a story that's not close to home. Nothing against the Chinese, where would we be without some of their wonderful and affordable products after all? But it would be nice to know that there are still quality, innovative, essential products that are part of an ongoing American story. The line of Presto products are an example of just that; quality American made ingenuity going back over 100 years.

To recap their entire history here would be too much, but it is interesting to briefly outline where National Presto Industries came from. Started in 1905, in Eau Claire, Wisconsin, the company that would become National Presto Industries was already on the cutting edge. They manufactured a product that makes life in the kitchen faster, easier, safer and more affordable: Pressure cookers and canners. Their industry got a boost in 1917 when it was determined by the USDA that pressure canners were the only way to safely can low-acid foods, helping to stop deadly cases of food poisoning.

Most of their products were more commercially focused until, in 1939, they revolutionized the industry by introducing their "Presto" line of in home, saucepan-style pressure cookers. These pressure cookers make food preparation fast, easy, less expensive and yet more healthy. Amazingly, this is still true even today. Compared to a microwave pressure cooking is often faster and more desirable, given the higher quality and better tasting food you get as a result.

However, despite their boon in the market place, National Presto Industries suspended their production of pressure cookers in WWII. This was in order to assist in the production of needed rocket fuses for the war effort.

After the war, pressure cooker production expanded with the opening of a second plant in 1953. Once again this plant was located right in the USA--Jackson Mississippi. As production expanded so did the Presto product line, with innovations that included newfangled electric kitchen and household appliances. Many of these electric appliances are iconic of the 50's era, shiny, sleek, and more efficient. But still, pressure cookers and canners remained a top seller.

Since the 1950's the expansion and innovations have kept coming. First with the plant in Alamogordo, New Mexico, opened in 1971, and then with a slew of electric kitchen appliances that make food faster to prepare while at the same time being healthier. Just some of the many innovative Presto products include: the electric coffee maker, the electric pressure cooker, the SaladShooter, various electric griddles, healthier deep friers, the hot air driven and more efficient PopCornNow, and more.

To this day National Presto Industries still embodies innovation, seeking out inventors and ideas from the public. However, they also maintain excellence in the products that brought them success: quality pressure cookers made right here in the US. Because they have had such longevity Presto still supports repair parts for vintage model pressure cookers. They cover all lines going back to WWII, and some even before that.

It's nice to know that the same product grandma used to cook faster, healthier and taster meals is still available today. They still have as much quality as ever, and they are still made by the same company. So when you think "Do I want quality, or affordability" know that you can get both with Presto products. Plus, you can be part of an ongoing story of success, right here at home.




Debbie Lawrence is a mother of 2 who owns her own part-time catering business. She loves food and the history of food. She hopes to share with people how food strengthens not just our bodies, but our social connections as well. Her latest project revolves around Presto products such as the Presto pressure cooker line, explaining how they can make life easier in the kitchen and what to look for in purchasing.





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Pressure Canners - Just How Do They Work Exactly and What is the Best Kind of Canner?


Have you ever been intrigued by canning? Canning is a great way to make your own canned food at home that you can keep and eat at a later date. Some of the kinds of things that are able to be canned include fruits, vegetables and even meat. Spend a little time searching online and there are thousands of shops all with a large range of different canners. So just how do these canning machines work? If you are curious about canning and wanted to get started making your own canned food, then perhaps the best thing you can do is learn a little bit about how canners, how they work and what the best kind of canner available today is. This will make sure that you know what you are getting into before you may any kind of purchase.

Canners have come a long way over the years. The majority of canners that you can buy today are extremely lightweight; this is attributed to how they are constructed. Most canners nowadays are constructed from either aluminum or stainless steel. While there are many brands of canners on the market they all follow the same basic design principles. Most canners have a lid that is twisted on and also come with a gasket. Not all canners follow this new design as there are still one or two brands that follow the traditional design of using screw-down nuts which are placed around the edges of the lid and hold it in place. Inside the canner you will typically find racks that can be removed and also a weight vent port and safety vent. A pressure gauge either in the form of a simple dial or a weighted gauge make it possible for you to know the pressure inside the canner. The majority of canners can hold one layer of quart jars or two later of pint or smaller sized jars.

Water bath canners are very popular amongst beginners, but the more experienced and advanced users prefer to use pressure canners. One of the biggest advantages of pressure canners is that the jars are not completely covered in water. Pressure canners allow you to can large quantities are jars at the same time and since they are able to reach extremely high temperatures, there is almost nothing that can't be canned. All kinds of fruits, vegetables and even meat can be canned by a pressure canner. The downside is that these canners do require a little more experience knowledge to operate. You will have to ensure that you have properly vented all the air from the canner and maintain the canner at the required level of pressure for the required amount of time to ensure that all bacteria in the food you have canned is killed and safe to eat at a later date.

Hopefully now you have a better understanding of what canners are, how they work and what the best kind of canner is. Beginners should definitely start with just a water canner until they feel that they are comfortable with the process of making canned food. Once you've a little more experience under your belt, consider making the move to either a steam or pressure canner to enjoy the ability to can a much wider range of food.




Want to learn more about how a pressure canner [http://www.pressure-canners.net/how-do-pressure-canners-work/] works? Visit the pressure canner [http://www.pressure-canners.net/how-do-pressure-canners-work/] website today for more advice on how to use and make the most of any canner.





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The Benefits of Using a Pressure Canner


There are few things as delicious and nutritious as home canned fruits and vegetables. Families in this country and around the world have done so throughout history as a necessity towards feeding their families. Today, canned fruits and vegetables can be found at any grocery store. Why go through the hassle? Well, for one, there is no hassle. Canning your own produce using a pressure canner is easy and fun. Two, much has been made about all of the artificial preservatives the food industry puts in those canned vegetables. Isn't it better to know exactly what ingredients are-and are not-in the food you're eating and feeding to your family? Finally, perhaps the most important reason: it simply tastes better.

Why a Pressure Canner?

In order to keep fruits and vegetables safe for consumption for long periods of time, measures must be taken to prevent spoilage. There are a couple of methods for doing this: using the boiling water method or using a pressure canner. However, using a pressure canner is the only method approved by the U.S. Department of Agriculture for foods that are low in acid. This includes meat, poultry, seafood, and vegetables. Pressure canning these foods removes the dangers of spoiling agents such as enzymes and bacteria. While boiling water will get rid of some of the dangers, only a pressure canner can reach the temperatures necessary to get rid of them all.

Storage

After canning the food you wish to preserve, it's important to store the food properly. The first step in doing so is to make sure the food has been sealed properly. If the center of the lid is slightly concave, you know you have a proper vacuum seal in place and the food is well protected within. The food should be kept in an area that is cool and preferably dry. While canned food will last several years, the quality begins to go down after the first year. For this reason, home canners should be careful to label each jar with both the contents and the date on which it was canned.

Pressure canning one's own foods brings with it a tremendous sense of joy and achievement. It's becoming harder and harder in today's world to feed your family organically, avoiding many of the potentially harmful ingredients mass production has brought to our grocery stores. With a pressure canner, you can be sure that you're eating nothing but pure food. Is there anything better than having that peace of mind?




Linda Sweeney is excited to know that you are interested in home canning. See the latest pressure canners [http://www.pressurecannersupply.com] at [http://www.pressurecannersupply.com].





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Presto 23 Quart Pressure Canner Review - A Useful and Versatile Cooking Piece


Many people who enjoy canning have a difficult time deciding which kind of canner they should purchase. You may be struggling with this issue yourself. If so, hopefully this Presto pressure canner review will help you with that problem. The first thing you may be wondering is why you might need one of these pots - well, according to the USDA, pressure canning is the safest way to can foods low in acid such as meats, vegetables and poultry. Many home canners have found the Presto 23 quart pressure canner to be their pot of choice. Many of these owners have even posted written reviews expressing how happy they have been with their decision to purchase this product.

The simple fact is that this is probably the best canner on the market, for the price. It can handle virtually any home canning project you give it and more. It is constructed of heavy-duty professional grade aluminum. In addition to this, the canner will allow you to cook healthy meals as it can also transform into a large pressure cooker which is what makes this piece so versatile. If you're new to pressure cooking you'll be pleased to know that you can cook almost anything one of these pots including roasts, stews, baked beans and so much more. You will not be disappointed when you add this piece to your current kitchen cookware.

The Presto 23 quart pressure canner has a strong-lock steed lid and allows liquid to flow beneath the jars as it comes with a special rack just for this purpose. The inner sealing ring on the pot's lid ensures that steam will not escape. However, this canner does come with an awesome feature - an overpressure plug! This plug will allow you to easily release excess steam to keep a constant amount of pressure during the canning process. If you want to take advantage of the pressure cooker feature, you will be delighted to read through the included booklet which has over 50 recipes in it.

Another fact you may be interested in is that Presto offers an extended 12 year warranty with this product. That alone should tell you that this is an excellent canner that doubles as a cooker. This product is able to hold 24 ? pint jars or 7 quarts of liquid or food. This is a must have for anyone that enjoys canning food!




To learn where you can purchase the Presto 23 Quart Pressure Canner at a discount and with free shipping, visit the Presto Pressure Canner Review blog.





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2012年8月27日 星期一

Pressure Canner - How to Make the Most of Your Pressure Canner


Have you ever heard of pressure canning? Canning is an age old tradition and if you walk into any cooking appliance store you are bound to see all kinds of canners. Some of the most popular canners are called water bath canners, steam canners and even pressure canners. Each canner must be used according to the kind of food that you are attempting to can. Water bath canners are suitable for hobbyists, whereas pressure and steam canners are aimed at those who take canning a little more seriously. Here are some tips which will make your canning experience much easier, especially if you are just starting out and not sure how to make the most of your canning machine.

Regardless of what kind of canner you use, the biggest mistake most people make is letting their canner pressure drop too low while they are processing their food. It is absolutely essential that your canner's pressure remains stable all throughout the canning process. If you happen to notice that the pressure is beginning to drop, quickly but carefully turn up the heat on your stove to bring the pressure back up. Don't turn it up too much or you may send the pressure too high. You need just enough heat to keep the pressure stable so it doesn't fluctuate too much.

If you were unlucky enough to experience a drop in pressure and were not able to bring it back up before it dropped too low, then the bad news is that you'll have to start the entire pressuring process all over again. Canners need to be at a precise pressure level for an exact length of time. If the pressure is not maintained then you must begin the entire process over from the beginning. This means brining your canner back up to the required pressure level and then starting the timing process from the very start. If you don't do this then you won't kill all the bacteria in the food you are trying to can. All of the bacteria must be killed to ensure that the canned food is safe to eat and not harmful to your health.

Related to pressure is the problem of venting. Venting is required because you need to get all of the air out of your canner. Like the pressuring process, venting must be carried out for an exact length of time. If you don't vent long enough then the air that remains in the canner lowers the pressure of the canner and may mean that you can't get your canner hot enough to kill all the bacteria. Be sure that you follow the instructions of your canner exactly and vent for the required length of time.

Canning can be a lot of fun and these were just a few tips to help make your canning easier and safer. If you are just starting out and haven't purchased a canner yet, then you may want to consider a water bath canner. These canners are great for beginners and will make it much easier for you to get used to the canning process and the steps involved. Once you've mastered a water canner, you can move onto a steam or pressure canner and enjoy the ability to can a much wider variety of foods.




Want to learn more great pressure canner tips [http://www.pressure-canners.net/pressure-canner-tips/] to make the most of your pressure canner? Visit the pressure canners website today to discover everything could ever need to know a pressure canner [http://www.pressure-canners.net/pressure-canner-tips/].





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All American Pressure Canner


What's the difference between pressure canners and pressure cookers?

There are a few important differences to be aware of. Pressure canners can be used as pressure cookers, but pressure cookers must meet certain requirements before they can be safe for canning.

Pressure Canner

A pressure canner can be used as both a pressure cooker and a canner. It uses steam under pressure to cook foods. It is typically large in size and must be able to hold at least 4 quart jars inside. If the size is too small, the foods will be under processed because of the quick rise and fall in temperature.

The pressure setting used when canning foods is determined based on the size of jars you use, the altitude of your location, and the acidity of the food being canned. Pressure canners have three settings, unlike pressure cookers which have only two. When canning, you can increase the pressure high enough to kill bacteria in order to properly preserve specific foods.

When canning foods low in acidity, such as meats and fish, it is important that a pressure gauge be present with the valve on the canner. The pressure gauge must be monitored, and heat adjusted, during the canning process to maintain the recommended level of pressure for a specific length of time. This ensures safe cooking of certain foods.

If your canner has only the valve, much like a cooker, it should only be used for canning specific high acid foods. If you want to safely process low acid foods, make sure that the canner you purchase has a pressure gauge.

Canners are heavier to handle and because of their larger size are not practical for every day cooking.

Pressure Cooker

Pressure cookers can be used as canners if they meet certain requirements. To be safe for canning, your cooker must be large in size (must hold 4 quart jars inside) and must also have a gauge to monitor and maintain appropriate heat during cooking process.

In general, if you do not plan to use your cooker for canning food, you can use a small cooker which makes it convenient for speedy, every day cooking. Just like a canner, a cooker also uses steam under pressure to shorten the amount of cooking time. Meat is very tender when pressure cooked and cooking rice, wheat and pasta extremely fast and easy.

Pressure cookers are sealed with rubber gaskets to create an airtight environment and prevent steam from escaping. The amount of pressure inside during the cooking process is regulated by a valve in the locking lid. My favorite canner is the All American Pressure Canner because of its gasket-free sealing system. It is designed to seal the lid tightly without the use of a rubber gasket. You never have to worry about replacing a gasket.

There are two main types of cookers...electrical and stove top. An electrical cooker simply plugs into the wall. After selecting the amount of time and pressure you want to process your food, you can simply leave the pressure cooker unattended while it does its job. Once its finished cooking, you can either quickly release the pressure or you can let it come down naturally. A stove top pressure cooker must be brought up and kept at the right pressure. It's not a good idea to leave it unattended while it processes the food.

Using a pressure canner or cooker is a great way to create fast, delicious meals or canned food items without compromising flavor. The All American Pressure Canner is what I have personally used and wrote a review on that you can read by clicking the link below.

To your cooking success!




Read more reviews on the All American Pressure Canner





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Why You Need a Pressure Canner


A Pressure canner is a wonderful piece of cookware that is a must for anyone who likes to can foods. Canners not only make life easy for processing excess produce but they are essential if you want to avoid food poisoning. That's not to say that you will definitely suffer from food poisoning with other methods but you greatly reduce your risks.

The reason why a this method reduces the problem of food poisoning is that they create high temperatures - a lot higher than water bath canners...and high temperatures are needed to prevent the growth of bacteria in foods.

The types of foods that should be processed in a pressure canner include meats, poultry, seafood, dairy products and most vegetables, in fact any Low-acidic foods are the main types of foods are suitable. The reason for this is that they are not acidic enough to prevent bacterial growth. The ideal temperature to prevent bacterial growth in these types of foods is at least 240F.

Most fruits and some types of tomatoes are acidic so you should be able to get away with processing these in a water bath canner.

What are the many advantages:

* They reduce the need to sterilize jars before canning.

* They use less water than water bath canning. Water canning needs to have the jars completely covered whereas pressure canners only need a small amount of water in the base.

* The processing time is shortened with a pressure canner.

* They can be used for non-acidic foods and acidic foods. Water bath canners on the other hand can only process acidic foods.

One of the most popular brands is the All American Pressure Canner. Available in a variety of sizes, this canner is strong and sturdy and made in the USA.

It's not uncommon to hear stories of people who are still using their All American Pressure Cooker after 30 or 40 years of use!




Benni Jenyfari is a freelance author for Only Cookware a guide to cookware and a resource for pressure canners and cookers.





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2012年8月26日 星期日

Pressure Cookers - Are They Safe Enough to Use?


Some people have an opinion that pressure cookers are not a safe way to cook their food. I just want to go through why that idea started, what has happened since then and how it is now. By the end, I hope that you will have a better idea of their safety.

When they first went on general sale, they were very basic and tended to only have one safety valve to release the air if the pressure got too high. When they were not looked after very well, food tended to block this single exit and that is what caused an explosion.

As technology has got more advanced so has the safety of the pressure canner (so called because they used to be used to sterilise cans for home canning). Modern day units usually have 3 separate safety outlets which obviously means that it is not as easy to allow it to get totally blocked. It is still a good idea though to make sure that you clean your cooker thoroughly after each time that you use it, making sure that there is not a build up of food around the gasket.

Another thing that has changed is the material that the pressure cooker is made from. Normally they are now stainless steel or aluminum. This makes them very durable and able to withstand the extreme pressure that they have to work under. The downside of this is that they tend to be heavy so you will need to be careful that that does not cause you any harm.

The main unit and the lid are now locked together in much more secure ways than they used to be. There is a much stronger seal between them. You do need to keep a check on this seal though as any deterioration of it could lead to an accident.

As you can see technology has made the pressure cooker a lot safer kitchen accessory than it ever was. As long as you look after it well, it will keep cooking you good tasty food for years to come.




I had to become the money advice expert for our family when the money got short so I would like to pass on tips for you that I have found.

This one is about replacing a pressure cooker gasket when it begins to appear worn. It will save you money as you will not need to buy a whole new cooker. Just replace the pressure cooker sealing ring.





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Mirro Pressure Cookers - Product Description and Review


Mirro Pressure Cookers was originally manufactured by a US company called Mirro which is then known to produce kitchen products like aluminum cooking utensils. Presently, they are part of the Wearever company which handles their parts and warranty services.

Mirro cookware is made of polished heavy gauge aluminum and is rust proof and dishwasher safe. Safety features include:

- pressure monitoring device

- locking handle which prevents the opening of the lid if its not safe

- overpressure release valve

- gasket release window

They come in different sizes as well to suit your family's needs - 4 quarts for single and small household, 6-8 quarts for the medium size families and the 12 and 22 quart sizes for large families and for feeding a crowd. The 12 and 22 quarts also function as pressure canners.

Mirro pressure cookers are a no fuss or no-frills type of cookwares. They have the basic functions and features expected of its kind. Like all the others, it can cut cooking time up to 70% without sacrificing the nutrients and flavors of the food. They come with a limited ten year warranty and parts and accessories are also readily available online. The downside to this product is its only aluminum made, there are no stainless steel ones if you are looking for that finish. It appears inferior in design compare to the pressure cookwares in the market. Another disadvantage is the fact that it is not recommended for use on glass stove top since it has a concave bottom. This makes it less versatile and flexible. However, this product is very affordable, $35-$90 depending on the size and model.




Check out Mirro Pressure Cookers or visit us at our Pressure cooker reviews website to read reviews and comparison of different brand names in cookwares.





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Pressure Canners - What Are the Differences Between Water and Pressure Canners


If you are into canning your own fruit or food, then you most likely know that there are several different ways you can go about canning. The three main canning methods available are water bath canning, steam canning and pressure canning. Each of these different methods has their own advantages and disadvantages. You are about to see that they aren't all equal and in actual fact water bath canning can be used for only a small variety of foods, whereas pressure and steam canning is suited to a much wider variety of foods. Knowing this in advance will ensure that you don't end up buying the wrong canner in the near future.

Water bath canning is perhaps the most basic and limited of all the canning methods. Water bath canners are only able to can food that has high acidic levels. This includes things like acidic fruits and vegetables, such as jams, jelly and tomatoes. Only a very select few vegetables are very acidic and the remaining have very low acidic levels. Another limitation of water batch canners is that they are limited in terms of how hot they get. The maximum temperature possible with a water canner is 212F. This isn't a problem if you are canning high-acid fruits, but to effectively can other fruits and vegetables you will need a canner that can reach much higher levels. Why is the temperature important? You canner needs to reach a certain level in order to kill all the bacteria in the food you are canning. If you don't then the bacteria will remain and this can be a danger to your health.

Steam and pressure canners can reach a maximum temperature of 250F, which is more than enough to kill all bacteria in low acid vegetables and meat. This is the main advantage of using a steam or pressure canner over a water bath canner; being able to reach such a high temperature means that canning just about every kind of fruit or vegetable or even meat isn't a problem with these canners. The difference between a pressure canner and a steam canner is minimal. They are almost identical with the only major difference between them being that pressure canners are much larger and usually have some kind of tray or additional devices which makes canning easier and faster. Other than this they have the ability to can the exact kinds of fruits, vegetables and meat.

Which canner you buy really depends on how serious you are about canning. If you are just starting out then a water bath canner might be just right for you, but anyone who is experienced or plans on taking up canning full-time should consider purchasing either a steam or pressure canner. The ability to reach much higher temperatures makes it possible for steam and pressure canners to can almost every kind of fruit, vegetable and even meat out there. The downside is that these canners are a little more complex and more expensive. If you are still unsure as to which one you should buy, try making a list of all the kinds of things you plan to can and if you find that the bulk of them are fruits, then a water bath canner is right for you; however, if your list consists of both fruits, vegetables and meat, then only a pressure or steam canner will fit your needs.




Want to learn more tips about a pressure canner [http://www.pressure-canners.net/why-use-a-pressure-canner/]? Visit the pressure canning website today to find out more about pressure canners [http://www.pressure-canners.net/why-use-a-pressure-canner/] and how they work.





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Buying The Best Pressure Cooker


Buying the best pressure cooker, does not always mean buying the brand that is considered to be top of the line. Some top of the line cookers don't cook as efficiently as those that cost less.

The efficiency of a pressure cooker is determined by how much constant pressure is being exerted within the pot while cooking a meal. This pressure is known as operating pressure and should remain constant though out the cooking cycle. In 1917, the USDA(United States Department of Agriculture} set a standard of 15 psi(pounds per square inch) for pressure cookers manufactured in the US to target and destroy microorganism such as botulism and salmonella that are found on all foods and are associated with food being mishandled. Yet all cookers do not adhere to this standard and take longer to cook than those that do. Most recipes that are created for pressure cooking are written to cook by the USDA standard. Knowing what to look for, before buying, can be an essential step in purchasing a cooker that provides the maximum savings in energy and the time it takes to cook a meal. Pressure cookers today, are a lot safer than the one that grandmother used and are equipped with more safety features to prevent explosions, that haunted their use in the past.

Here are some questions that you may want to have answered before buying what you consider to be the best pressure cooker for you.

1. How do you plan to use your cooker? Cooking, canning or both? The pressure cooker, You choose, should not be used to can foods. It does not meet the USDA standards for a canner If you plan on using it for both cooking and canning, buy a pressure canner. It is better suited for both cooking a meal and canning.

2. What size pot is adequate to feed your family. The size of the pot can be a significant factor in how much you pay for the convenience of cooking food under pressure. A six quart pot is the most common size.

3. What is the maximum pressure your cooker will achieve? Many cookers today come with more than 1 setting of pressure for cooking various types of food. They provide versatility in the cooking of foods that would fall apart at a pressure of 15 psi. Buying a pot that adheres to the USDA standard will provide you with the maximum in savings on energy and time used in preparing a meal.

4. What type of warranty does the manufacturer offer? Warranties should long enough to allow you to obtain the maximum return on your investment. A short warranty period puts you at the mercy of the manufacturer and you can find yourself in the position of replacing your cooker sooner than you expect.

5. Are replacement parts readily available for your cooker and for how long? Some brands have parts that are extremely difficult to find - the manufacturer may no longer in business or no longer makes the parts for your brand of cooker. Encountering either one of these situations, can make the pot you are thinking of buying, useless in a relatively short period of time.

These are some of the more important questions to consider before making your decision to buy, but there are other facts you may want to consider before making a choice as to which is the best pressure cooker for you.




Find out what you need to know to make an informed decision as to which pressure cooker is the best one to buy and provide you with the maximum savings in energy and time in cooking your meals.





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2012年8月25日 星期六

Presto 23 Quart Pressure Cooker Canner Review


The Presto name goes a long way back to 1905 when it started to manufacture industrial size pressure canners for commercial canneries. Given this history, if you are in the market for a new pressure cooker canner surely the Presto 23 quart is worth considering?

The Presto 23 quart is made of extra strong Aluminum with an attractive polished finish which is easily cleaned with a soap and water. It can also be kept bright and shiny using a good silver polish.

It is suitable for use on regular and smooth top ranges; however some people have reported that when using a glass top stove the pressure takes longer to come up. Another point to consider is that standing over 16" with the gauge you may not have room if you have an over the range microwave.

Each time the cooker is used the seal ring must be removed and washed in warm sudsy water, dried and replaced in the cover. Because the seal rings are made of rubber, Presto advises replacing them every three years. In our experience we suggest that a spare be purchased after the first year and put in the cupboard just in case. Parts can be ordered online from the presto website.

The presto 23 quart has some good safety features, for example only when the cover is closed properly will the air vent allow pressure to build up. If there is an excessive build up of pressure the over pressure plug will let off the steam while the pressure regulator prevents a build up in the canner above 15 pounds.

A locking bracket situated on the inside of the canner engages with the air vent cover to prevent the cover being opened if there is still pressure in the unit

The presto 23 quart can hold 20 pint jars or 7 quart jars. It has an accurate easy to read pressure gauge, registering pounds per square inch situated on top of the lid for constant pressure monitoring during canning. Maintenance is fairly straight forward and the manual covers all planned cleaning in detail. The presto site has some good information on canning, with lots of recipes for you to try in your new cooker.




We love reviewing items and love home decor too. For ideas on home decor visit http://www.summerwreath.org we may have something to interest you.





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Get Rid of Monosodium Glutamate (MSG) by Pressure Canning Your Food


Monosodium Glutamate, otherwise known as MSG, has been linked to a wide variety of illnesses. Everything from headaches to chest pain, and even breathing problems for those who suffer from asthma are just a few of the bad side effects. Pressure canning completely eliminates MSG from the food because you simply don't use it at all during the canning process. You do have to be careful if you don't create your own spice blend when canning, as some of the store bought canning mixes do include it in their blends.

People that are sensitive to Monosodium Glutamate may experience different bad side effects at different times, too. Depending on their personal body chemistry and their health level, the results of ingesting MSG can vary. For instance, someone who has high blood pressure problems may feel a rapid heartbeat. Individuals that suffer from arthritis can have increased swelling and aches in the muscles as though they have the flu. It can even produce neurological problems such as depression, anger management issues, migraines, panic attacks, and insomnia is people that as sensitive or already having problems such as those individuals suffering from fibromyalgia or any type of mental disorder.

Pressure canning can help completely alleviate all of these bad side effects by preserving your foods, home grown or purchased at a farmers market or grocery store, in a healthy way. You will find that using a pressure canner is simple to do and your food will taste significantly better than anything you ever purchase from a grocery aisle. Pressure canning correctly will also leave more of the nutrients in your foods as it is not completely processed out.

The initial cost of pressure canning quickly pays for itself, particularly if you are a home gardener or even if you buy in bulk from a farmers market. Another way might be if you have an overabundance of one food, say tomatoes, you can trade with another gardener for their overabundance of green beans. If you do not have enough space for a garden yourself, community gardens work well. Community gardens where everyone chips in on the weeding and various gardening tasks along with the price of seed can keep your costs much lower as the food is divided amongst those that actually worked the soil and produced the food.

Simply put, if you really want to get rid of the Monosodium Glutamate (MSG) from your life, pressure canning is the best way to store nutritious food and get the job done. It's safer than water baths, the costs are recouped quickly, and it makes for a fun way to get the family involved in a healthier, happier lifestyle.




Linda Sweeney is excited to know that you are interested in home canning and better nutrition by eliminating MSG. See the latest pressure canners [http://www.pressurecannersupply.com] at [http://www.pressurecannersupply.com].





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Understanding Electric Pressure Cookers - Pros and Cons


When thinking of ways to prepare food faster, while not sacrificing quality and nutrition, investing in a pressure canner or cooker is one obvious choice.

Now you may also be wondering if you should get a standard or electric model. This article will help you understand and avoid the pitfalls and appreciate the convenience an electric pressure cooker has to offer vs a traditional model.

CONS:

Lets start with the "Cons" since they are a bit more subtle, but understanding those will help you better contextualize the "Pros".

1) Less durability: Typically electric models do not last as long as their non-electric counterparts. You can see this reflected in the shorter warranties on an electric vs. traditional model. The reason for this? With more complicated parts and electronics on an electric pressure cooker there is more possibility for failure. Many newer models come with extra electronics, press button displays, and other convenient features. Generally electronics do not like the excessive heat with which these appliances operate. Durability varies by brand and quality, some are better than others, but as a rule it is true electric models may not last as long.

2) Lower PSI: To operate a pressure cooker it needs high pressure, measured in pounds per square inch (PSI). Higher pressure makes steam hotter than normal and allows food to cook faster. Often times electric pressure cookers, especially the older ones, cannot achieve the 15 PSI that is standard for traditional models. I'm sure It has something to do with the heating units, as well as safety concerns and costs factors. Whatever the reason, you have to be cautious when getting an Electric model, they often top out at 9-12 PSI. Lower PSI means lower temperature and thus slower cooking. Moreover, it is an annoyance since most pressure cooker recipes assume 15 PSI, so adjusting can be a pain. Basically, get one that goes to 15 PSI if you can.

3) Historical Safety issues: This is more of a problem with older models, and I think honestly, the lax attitude of users resulting in user error. Because electric pressure cookers are so easy, people often push limits unintentionally or leave it unattended for long periods on ill advised settings. Some have noted that electric pressure cookers tend to have less redundant safety valves than the traditional designs do. This is true, you may want to stay away from those models. But some of the horror stories can be explained by misuse. If you accidentally over fill with liquid (a big no-no) it increases the likelihood of clogging and overflow. Compounded that with not being in the room to see the overflow occurring, and you can see how big disasters might occur, generating bad rap through user error. Don't worry, If you follow the manual, especially on new models, you will likely never have an issue.

PROS:

The Pros are much more straightforward:

1) Ease of use and Convenience: This is huge, with all the automatic timers, food specific cooking settings, PSI adjustment and other features that can be loaded onto an electric model, they save a bunch of time. Also, some will argue this cancels out the lower PSI issues, since if the cooker can be started with the touch of a button and walked away from, who cares if it takes a bit longer to cook?

2) Consistent heating: Electric designs have the heating source inside them. A traditional cooker may have to deal with various cooking surfaces such as gas range, electrical coil or glass top. When it comes to a gas range, traditional pressure cookers perform masterfully, but some people report problems with electric ranges. The reason is that pressure cookers want an even, steady heat. If temperature bounces around too much then pressure is inconstant which makes calculating cooking time difficult, risking over or under cooking. Often people over-correct with glass top and coil ranges due to the nature of how they heat. I've never found a problem cooking on a glass top, but even If you do run into this problem you should be able to overcome it with a little trial and error. But that's part of the argument for electric pressure cookers, why go through the trouble? Just get an electric pressure cooker to begin with.

So there you have it. You now know some of the not so obvious considerations when choosing between an electric and a traditional stove top pressure canners and cookers. Don't agonize over it too much. If nothing above jumps out at you then go with whatever model you find that offers the best quality at your price point. Remember: if you stick to good quality brands, and follow the manual, you should not encounter any difficulties, whether you go traditional or electric.




Debbie Lawrence is a mother of 2 who owns her own part-time catering business. She writes about food and the history of food. Her latest project revolves around Presto products such as the electric pressure cooker. She explains how they can make life easier in the kitchen and what to look for in purchasing.





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2012年8月24日 星期五

How to Do Pressure Canning


Low-acid foods, such as vegetables (except tomatoes), meats, poultry, and fish must be processed in pressure canner to destroy the heat-resistant bacteria that could cause food poisoning. A higher temperature (240 degree F to 250 degree F) can only be reached in a pressure canner.

First, read the instructions packed with the pressure canner to become familiar with the canner's operation. Make sure all parts are clean and in working order. If your canner has a spring-dial gauge, have it checked for accuracy. Contact your County Extension Service for the nearest location.

When ready to start canning, set the canner with rack on the range and add 2 or 3 inches of boiling water or the amount specified by the canner manufacturer. Turn the heat to low.

Next, prepare enough vegetables or meat for one canner load. Fill each jar and place it in the canner. Jars should not touch. When the last jar is added, cover and lock the canner. Turn the heat up. When steam starts to come out of the open vent or petcock, reduce the heat so steam flows freely at a moderate rate. Let steam flow steadily for 10 minutes or more to exhaust air from inside the canner.

Close the vent and increase pressure. Refer to your canner instructions for specific details. Turn up and maintain the heat till you reach 10 to 15 pounds pressure, as the recipe directs. Adjust the heat to maintain constant pressure. Constant pressure is important because any fluctuations will draw liquid out of the jars.

Pounds of pressure in the recipes are for canning at less than 2,000 feet above sea level; make adjustments for altitude, if necessary. Processing times are for canners of 12-quart size or larger.

Remove the canner from heat and set out of drafts on a wire rack or wooden board. Allow the pressure to return to normal on its own. Do not run water over the canner or rush cooling. Follow the canner's instructions for opening the pressure canner. Be sure to lift the cover away from you to avoid a blast of hot steam. If food is still boiling vigorously in jars, wait a few minutes before removing from the canner. Cool jars 2 to 3 inches apart on towels or a wooden board in a draft-free area. Check for proper sealing on the jars after they are completely cooled.

Remember to boil the foods processed in the pressure canner for 10 to 20 minutes (20 minutes for corn or spinach) before tasting or using. Add water, if necessary. Do not taste these products cold from the jar. This includes all home-canned vegetables (excepts tomatoes), meats, poultry, and fish.




Sandy is a food lover who has been into food business for more than 20 years. She shares her experience in cooking tips and recipes as well as a healthy cooking way.

She maintains her site at: http://www.lowcarbdiabeticdiet.com.
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Pressure Canning Means Food Dyes and Food Coloring Are Out of Your Life


If you are having problems with store bought foods containing food dyes or food coloring, pressure canning fresh produce can really help get them out of your life. It doesn't seem to matter what brand you buy, most food manufacturing companies add these to make the food appear more appetizing in their canning process. Not only can this create health problems, but commercially canned food is also lacking in nutrients because it is over processed.

Food dyes and food coloring have been linked to a wide variety of illnesses, some that are just irritations and some that are potentially life threatening. Everything from mild allergies to tumors and chromosome damage can happen when they are ingested or even just in contact with the skin. To reduce the possibility of any of these sorts of health issues, pressure canning is a viable solution that anyone can pursue for a better life.

Pressure canning is the preferred way to home can. It has been proven to have fewer problems with bacteria than water baths which means that your food will be safer for a longer period of time. You won't have to worry when you open a jar of green beans, soup or peaches for your family that there may be bacteria present that could make you ill. Following the directions is all that's required for nutritious foods that still have all their nutrients, flavor, and wonderful natural color.

Even though it may seem less expensive to just use a water bath to do your home canning, pressure canning will pay for itself faster in the long run. One of the biggest problems with water baths is that the seal doesn't always set right and then there is bacterial growth that ferments or otherwise ruins the foods making all the hard work a waste. By using a pressure canner, you virtually eliminate that possibility and your canned foods will stay pure and ready to eat and even have a longer shelf life. Plus, using a pressure canner is so much faster than using a water bath canner.

If you are looking for a great alternative that eliminates the problematic food dyes and food colorings from your diet, pressure canning is the way to go. Despite the initial cost of the canner, you will spend much less money on medications, doctor appointments, and will actually see more money in your savings account with just a couple of years, particularly if you choose to can your own produce from your own garden.




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What Are Pressure Canners?


The conventional way of processing food is to place them in jars which would be then put into water bath canners filled with water. This is done by immersing jars into boiling water, allowing the high temperature to kill the bacteria in it. However, when it comes to processing low acids food, a much higher temperature is needed, or else the bacteria in it will not be killed. Low acids foods refer to any food at or above the pH level of 4.6, such as red meats, sea food, poultry, and fresh vegetables. The temperature that can neutralize the bacteria is at 240 F, and it has to be maintained for some time. In order to get this done, the food needs to be put under steamed pressure. This can be achieved using pressure canners.

Pressure canners look like a pressure cooker, and can carry the functions of one, however, as its name suggests, it also cans. Modern day canners are built lightweight, with thin walls made out of either aluminum or stainless steel. Most have lids that fit in by twisting, and have a gasket attached to it so that the contents do not leak out, while others uses knobs on the lids that screw enables you to screw it down into the canner. With either the dial gauge, or weighted gauge type of canner, both are able to indicate how much pressure there is in the canner. These canners are usually able to fit one layer of quart sized jars or two layers of pint size jars.

As mentioned earlier, water bath canners need to be filled with water to work its magic. Pressure canners, on the other hand, rely on how much pressure is needed, which can be created by the amount of water you put in. The canner will then boil the water inside, which causes water and steam to fill into the area where the jars of food are placed. As the space is pressured, the temperature of the steam can be increased with heat compacted around all sides of the jars, thus, processing the food.




Author enjoys writing on wide range of topics such as pressure canner and pressure cooker. You may visit for more details.





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2012年8月23日 星期四

When Is the Right Time to Buy a Pressure Canner?


You have a bunch of fresh produce from your garden and it has you thinking about food preservation. Is now the right time to buy a pressure cooker canner and start preserving that glorious bounty?

It could be, at least if you're ready to make the investment in equipment and supplies, and do all the work with all appropriate precautions.

You won't need a pressure canner for all kinds of food preservation. High acid foods can do better being canned in a water bath canner. But if you have low acid foods to preserve, the pressure canner is an absolute must, for your health and safety. Improperly preserved foods can grow botulism and other poisons.

Be prepared to deal with the fact that there's more to the cost of home canning than just the cost of the pressure canner. There's also the cost of all the jars you're going to need. These do add up if you had a really good harvest.

The great part about buying a good sized pressure canner is that it may also be large enough for water bath canning. You will still need to use a rack to keep the bottoms of the jars off the bottom of the canner, so that water can flow all the way around it.

If you're preserving low acid foods, such as most vegetables, you must switch over to the pressure canner, as water bath methods won't be enough to kill all of the deadly bacteria which could grow as your food sites on the shelf. The pressure will allow the heat to reach a point that will kill the bacteria, making these foods safe to consume later.

Take some time before you get started with any kind of canning, and read up on how to do so safely. You can also talk to any friends you may have who do canning themselves. You do not want to get this wrong. If you get a recipe, there are often good reasons things are done the way they are in it. Make sure you know what you're doing before you make changes.

That said, let's remember the most important reason of all to can your own produce. It feels great! You know that you'll be serving your family healthy produce even when the season to enjoy it fresh is over. You won't have to worry about strange additives or junk like high fructose corn syrup being added to everything. The only things in your foods will be what you put in there.




Stephanie Foster gives tips at her page on how to buy a pressure canner for your home.





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All American Pressure Canner - Why This Brand of Pressure Canners is So Famous


If you have ever walked into a store that sells pressure canners, then you will know that there are an enormous number of brands on the market. Each brand also has many different kinds of models. Such a large number of canners can make it confusing for anyone who is new to canning. A beginner may feel extremely overwhelmed and unsure as to where to start and which brand of pressure canner is best suited to their needs. One of the most popular and oldest brands is the All American Pressure Canner brand. This brand has been around long enough that it is extremely well known and almost every shop that sells canners is bound to have this brand somewhere on its shelves. Read on to discover why these canners are so well known and why you should seriously consider purchasing one if you are looking at getting involved in canning your own food at home.

All American Pressure Canner began production in 1930 and is produced by Wisconsin Aluminum Foundry. The design of all their canners has remained basically unchanged to this day and this is just one of the reasons why it has become such a well known brand name amongst canners. The popularity of this brand is in part due to an exclusive, precision machined "Metal-to-Metal" sealing system. This unique design incorporates clamping locks that align and hold the lid in place, which forms a steam tight seal. The lack of a gasket on this brand makes opening and closing extremely convenient and easy to do. Most other brands utilize a gasket which hampers opening and closing. A readable pressure gauge allows you to clearly see the pressure level of the canner at all times. Even though the design has many advantages, there are a few minor disadvantages which one needs to be reminded of.

The main disadvantage of the unique design is that each canner comes with a large number of parts. Since the lid is clamped on and the design incorporates many small parts or devices that screw on, you may find that they are easily misplaced, especially when the canner is not in use. Some of the parts that people regularly misplace include the pressure regulator, gauge or even the wing nuts. Since the wings nuts are extremely small, you should always be sure to place them and all other parts inside the canner when it is not in use. Doing this is one of the best ways to ensure you do not lose anything. The good news is that if you do happen to lose any of these parts they can be easily replaced and are not overly expensive.

Pressure canners are the only kind of canner that the USDA recommends for canning vegetables, poultry, meat and fish. The ability of these canners to reach extremely high temperatures makes it possible for them to kill all bacteria and make the canned food safe for consumption. If you are interested in trying your had at canning, check out what the All American Pressure Canner brand has available the next time you go shopping. They are definitely the most trusted and well known brand available today.




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How to Buy The Perfect Pressure Cooker


Just what is the best pressure cooker? Endeavouring to discover one specific answer is in fact close to unachievable. Why? since there are almost as many pressure cookers as there are users needs, and each user will look for a different set of criteria when choosing the best pressure cooker, for his or her requirements.

The choice to start cooking with a pressure cooker is sure to ease your cooking process on a daily basis and add new flavours and tastes to your mealtime. For this decision to purchase a pressure cooker to really have the proper impact however, you need to make sure you are getting the right tool, the best pressure cooker, that meets your specific needs as a cook. A wrong cooker will be only a hindrance in the kitchen.

Figuring out what cooker suits your needs and identifying a list of requirements that your product of choice needs to meet, will make the process of choosing a pressure cooker, easier and more enjoyable. Here's a list of 'preferences' that you might consider satisfying before you make a decision to get your very own best pressure cooker.

Size

Pressure Cookers come in different measurements. From 4 quart to 30 quart, and with sets in between - two or three cookers of different sizes, in the same box. How to decide between those options? Just consider how many mouths you feed on a regular basis. Are you a single person, sometimes having one or two friends over for dinner? or do you cater for a family of 6 with never ending appetites? how many people will this product be used to cook for? don't forget to include guests and special occasions in your calculations, if they are a thing of habit in your household. If you only prepare food for 2-3 people daily, then a basic 4 quart cooker devoid of extras is more than likely your best choice.

Assuming you are cooking food for 4-6 people, you oftentimes have guests coming over, and every meal consists of several courses and a plethora of food to choose from, then the multi-set / combi pressure cookers are probably a good option to consider. Having more than one pot which you can use to pressure cook food with, as well as a glass cooking lid and other essentials, lets you to prepare multiple foods in unison (think marinade in one pot, and some chicken in another - all quickly and efficiently prepared). This parallel cooking lessens time spent in the kitchen, and also helps minimize gas/electricity costs as you can cook a substantial amount of food faster.

If you are planning to do some canning quite regularly, then the larger up to 30 quarts pressure canners and cookers are what you should probably look at. Most of these cookers + canners are large in size and as a result weightier to deal with and maintain. They are not intended for the regular sized family, if they are not into canning, and are not usually the best solution for amateurs. Chefs and cooks who are familiar with preparing food with pressure cookers are probably a better fit for these large sized cookers / canners.

Utilisation:

How routinely or scarcely you need to work with a your cooker will allow you to opt for the material that's most suitable for pot you are about to purchase. The stainless steel cookers are a whole lot more resilient, simple and easy to clean, look better and are scratch, warp and corrosion immune. But unfortunately, these will be more expensive. By contrast, the aluminium models conduct heat better and are usually cheaper, yet they get corroded and dented very easily.

The best pressure cookers are the stainless steel cookers with a steel - aluminium - steel base. This way, the product body is of the highest quality material and the aluminium sandwich base helps in conducting heat uniformly thus helping cook food faster and thoroughly. These pressure cookers can last more time, function to the best of their ability for many years on end and are easy to maintain.

Functionality:

Consider what features you need when cooking a meal, before making a decision.

One crucial thing to consider is the pressure setting on your cooker of choice. Most foods demand a high pressure setting of 15 psi and a low one of 8psi. If the cooker provides both these settings, then it is an ideal choice. If you need to compromise on just one pressure setting, always opt for the high pressure setting of 15psi. Most recipes cook at 15psi, so not having a low setting will not harm your cooking in any way.

Price level:

Purchase prices for good cookers fluctuate based on the brand, size and variety. The premium solutions sell for over 200$, The multi-set cookers usually sell for just over $100, and the smaller sized cookers come at around $50. Pressure cookers are an expensive financial investment, but the ones worth the price tag deliver for a minimum for a period of 10 years. That is why, it is highly recommended to pay for precisely what you require.

It is often worth investing in the best pressure cooker you can afford, to ensure that it will last as long as possible and meet your needs, without the need to look for a new replacement, too often.

User reviews

One of the very best ways to select the best cooker for you is to go through product reviews. In most cases, these paint a real picture on how the cooker functions, its value for money and what are its advantages and disadvantages. Always hunt for the most extensive and detailed pressure cookers reviews to obtain a clear notion of just what is the most desirable cooker - for your needs.




For some of the best most comprehensive pressure cookers reviews, and for users own evaluations of pressure cookers, check out: http://pressure-cookers-reviews.net. Good luck finding the top pressure cooker for your needs





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