My mother and grandmother used both pressure cooker and canner to cook and preserve food by canning the food they grew in their garden. I am avid cook and gardener but I somehow did not get in to canning until much later as I felt canning was time consuming. Every year, when I had harvest of tomatoes, zucchinis,eggplants, I made stew, soup and froze it, gave it friends but when my freezer was full and friends said they had enough, I turned to my mom and canning for rescue. I have since learned to use canner and save my garden harvest in can and jars. I have since found the best two in one kitchenware that does both job so well, is All American 921 21-1/2-Quart Pressure Cooker/Canner. If you are in market for pressure cooker or canner, this would be the one to own. There are a few small appliance that makes my cooking time in kitchen easier and this pressure cooker and canner simply does that. It cooks fast, holds enough food to cook large crowed without slaving over cooking for hours in kitchen.
Pressure cooker and canner have improved since my mother days. Modern pressure canners have removable racks, an automatic vent/cover lock, a vent pipe (steam vent), and a safety fuse. Today’s pressure canner may have a dial gauge for indicating the pressure or a weighted gauge, for indicating and regulating the pressure. Weighted gauges are usually designed to “jiggle” several times a minute or to keep rocking gently when they are maintaining the correct pressure. Read your manufacturer’s directions to know how a particular weighted gauge should rock or jiggle to indicate that the proper pressure is reached and then maintained during processing.
I have my All American 921 21-1/2-Quart Pressure Cooker/Canner for 4.5 years now and it is as good as it was new. My aunt has been using hers for 29 years without a much issue, so I know that I have a good quality pressure cooker which will last me a long time. I am generally not an expert canner like my mom or aunt, yet I am able to use this canner without blowing things, as it is simple enough for anyone to use, specially when I follow canning guide.
This heavy-duty pressure cooker’s large capacity is probably best utilized for canning and great for many other cooking tasks. A pressure cooker is generally recommended when canning vegetables and nonacid fruit, since the high heat that can be generated will kill more bacteria than a regular hot water bath. Made from cast aluminum, with sturdy screws to seal the lid to the pot, this pressure cooker requires no rubber or plastic gaskets or rings. Its 21-1/2-quart capacity holds 19 pint jars or 7 quart jars. A three-setting pressure regulator valve is included, and the pressure gauge gives a clear reading. It is truly all American classic, as it is made in Wisconsin.
It is heavy duty, industrial strength pressure cooker and canner that is great for new or expert canners. One thing I like about this as it does not require gasket. I have learned from experts that having not to worry about gasket or weighted pressure gauge means no blow outs and no headaches. I like that.
I wanted to find a kitchenware that did
I found all of the above in All American 921 21-1/2-Quart Pressure Cooker/Canner. In addition to my aunt has been using hers for 29 years so I trust her. My grandmother and mother’s pressure canner is great but that manufacture no longer makes that brand and she has replaced with All American Pressure cooker.
Only All-American Pressure Cookers/Canner feature an exclusive, precision machined “metal-to-metal” sealing system. Positive action clamping locks align the cover to the base, forming a steam-tight seal. This metal to metal seals automatically allows venting under pressure condition and you will not have to worry about replacing worn out gaskets or rubber seals.
All American Pressure cooker and canner comes in various sizes from small 10.5 quart to 41 quart large size for large batch of canning. I chose 21.5 quart size when I bought mine, as it is perfect size for my family and my harvest, not too big or not too small. You can pick and choose based on your canning requirement. Here are some of the sizes available;
– holds 7 pint jars or 4 quart jars
– measures 11¾ inches overall with 10¼-inch inside diameter
– includes 1 rack
– weighs 11½
– shipping weight: 15 pounds
Click here for more information: All-American 10-1/2-Quart Pressure Cooker/Canner
– holds 10 pint jars or 7 quart jars
– measures 12¼ inches overall with 12¼-inch inside diameter
– includes 1 rack
– weighs 18 pounds
– shipping weight: 21 pounds
Click here for more information: All-American 15-1/2-Quart Pressure Cooker/Canner
– holds 19 pint jars or 7 quart jars
– measures 15⅜ inches high with 12¼-inch inside diameter
– includes 2 racks
– weighs 17¾ pounds
– shipping weight: 25 pounds
Click here for more information: All American 921 21-1/2-Quart Pressure Cooker/Canner
– holds 19 pint jars or 7 quart jars
– measures 16¾ inches high with 12¼-inch inside diameter
– includes 2 racks
– weighs 18¼
-shipping weight 24 pounds
Click here for more information: All-American 25-Quart Pressure Cooker/Canner
– holds 19 pint jars or 14 quart jars
– measures 19 inches high with 12¼-inch inside diameter
– weighs 21¼ pounds
– shipping weight: 28 pounds
Click here for more information: All-American 30-Quart Pressure Cooker/Canner
– holds 32 pint jars or 19 quart jars
– measures 19 inches high with 15¼-inch inside diameter
– weighs 33 pounds
– shipping weight: 40 pounds
Click here for more information: All-American 41-1/2-Quart Pressure Cooker/Canner
Getting started to use pressure cooker and canning seems always hard, but once you have right method and tips, you can start with right way. I was one of these people who was avoiding canning, despite my mother and grandmother both were great at canning.
If you are looking for great recipes to cook in your pressure cooker and canner then I recommend using Ball Complete Book of Home Preserving: 400 Delicious and Creative Recipes.
As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers: Cooks gain control of the ingredients, including organic fruits and vegetables; Preserving foods at their freshest point locks in nutrition; The final product is free of chemical additives and preservatives; Store-bought brands cannot match the wonderful flavor of homemade; Only a few hours are needed to put up a batch of jam or relish; Home preserves make a great personal gift any time of year. These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as: Mango-Raspberry Jam, Damson Plum Jam, Crab Apple Jelly, Green Pepper Jelly, Spiced Red Cabbage, Pickled Asparagus, Roasted Red Pepper Spread, Tomatillo Salsa, Brandied Apple Rings, Apricot-Date Chutney. The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.
As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers:
You will need a few basic tools and jars, along with your pressure cooker and canner. Most of it are cheap enough and can be reused again and again.
Capture summer fruits and vegetables at their prime for enjoyment throughout the year by canning at home. This seven-piece canning kit provides all the essential tools needed for getting started. A jar lifter, a magnetic lid lifter, two canning funnels, sterilizing rack, canning rack, and natural cheese cloth. To safely remove hot jars and lids after they’ve been sterilized in boiling water, use the jar lifter to pick up the jars and the magnetic lid lifter to easily remove the lids, with no risk of burned fingers.
Yes, cooking with pressure cooker is perfectly safe. You may remember your grandmother’s pressure cooker blowing off food all over the ceiling and kitchen floor. However, since then lot of safety features have made pressure cooker much safer. Today’s pressure cookers are built with multiple safety features that ensure that cooks won’t have the same explosion issues as in pressure cooker lore of yesterday. For instance, lids have locks that must be activated before the pressure builds, and these locks won’t open until the pressure inside has been released. Most cookers also have valves to release excess pressure.
However there are a few safety features to look for;
If you follow above tips, there should be no problem using the pressure cooker and canner. If you do it properly, you will get food cooked with nutrition, quickly, and you will be preserve lot of food which otherwise can go to waste. Pressure cooker will make you cook healthy and save you money in long run.
This article is written by Cookware HQ Team, See some of key posts: