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Old 09-29-2015, 12:18 PM   #11
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Originally Posted by GotGarlic View Post
K'girl, this is the best place to get up-to-date information on safe canning: National Center for Home Food Preservation | How Do I? Can
Mahalos, thanks GG, I 'book markered' that site... I seem to recall looking at that once before, I think
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Old 09-29-2015, 12:24 PM   #12
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Originally Posted by blissful View Post
... snipped ...

There are different kinds and sizes of pressure canners. Some are without gaskets (I think the all-american brand is one) some have silicone or rubber gaskets. .... snipped ....
I'm not an expert but this will give you a run down summary of what to expect if you are buying one or finding one at a rummage sale or craigs list. Good luck!
Blissful, I 'Goggled' All American brand pressure cookers, I see what you're saying now.
DH and I turned the TV on the other night and it was set to QVC and they were selling this all in one type/electric/countertop model, it was for something like $100USD it looked pretty slick. I've NEVER used a pressure cooker of any type before.
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Old 09-29-2015, 02:44 PM   #13
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Originally Posted by Kaneohegirlinaz View Post
So okay, let me ask a follow up question:

if I add meats to the sauce, what I mean is that I've cooked the Marinara with say, meatballs or sausages or boneless pork ribs in it and then wanted to can the leftover sauce, minus the meats...

how should I proceed?

will pressure canning do the trick here too?
Pressure canning will do the trick K-Girl.
And once you've added meat to the sauce pressure canning is the only way you can go.


I see a purchase in your future.

An All American canner is a Cadillac among canners. You won't be sorry if you get one.

But less expensive canners will do the job and if you don't plan on using it a lot it might be the way to go.

Yard sales and second hand stores are a great place to find them.




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Originally Posted by Kaneohegirlinaz View Post
Blissful, I 'Goggled' All American brand pressure cookers, I see what you're saying now.


DH and I turned the TV on the other night and it was set to QVC and they were selling this all in one type/electric/countertop model, it was for something like $100USD it looked pretty slick. I've NEVER used a pressure cooker of any type before.



K-Girl, A pressure cooker and a pressure canner are 2 different beasts.
I don't think the one you saw on TV was a canner.
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Old 09-29-2015, 02:57 PM   #14
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I wish I had an all-american, I hear they are nice.

I have a Magic Seal, used $10 very old. If you buy used plan on spending $20-30 on a new gasket, dial, pressure release valve. The seal needs to be replaced every 3-5 years. I'm totally happy with my little investment of a used one.

I started asking around about canning supplies from friends after a while. You'd be surprised how many grandma's and great aunts have downsized after the kids are all grown, and they are willing to give you really good prices on hundreds of jars, and canners, at little prices or free.
Good luck to you!
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Old 09-29-2015, 03:33 PM   #15
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Quote:
Originally Posted by blissful View Post
I wish I had an all-american, I hear they are nice.

I have a Magic Seal, used $10 very old. If you buy used plan on spending $20-30 on a new gasket, dial, pressure release valve. The seal needs to be replaced every 3-5 years. I'm totally happy with my little investment of a used one.

I started asking around about canning supplies from friends after a while. You'd be surprised how many grandma's and great aunts have downsized after the kids are all grown, and they are willing to give you really good prices on hundreds of jars, and canners, at little prices or free.
Good luck to you!
Great tip about the folks downsizing. Thanks.
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Old 09-29-2015, 07:33 PM   #16
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I was thinking of using a counter top model,
any suggestions?
I have one of those glass top electric ranges, hate it, and I kinda feel like maybe the counter top model would be less frightening to me.
And Zagut, what does ETA meaning?
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Old 09-29-2015, 07:50 PM   #17
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Originally Posted by Kaneohegirlinaz View Post
I was thinking of using a counter top model,
any suggestions?
I have one of those glass top electric ranges, hate it, and I kinda feel like maybe the counter top model would be less frightening to me.
And Zagut, what does ETA meaning?
ETA meant "Edited to Add". Because computer illiterate dummies like me get confused sometimes.

K-Girl, I don't think you'll find a counter top pressure canner that's what you want. I guess they are out there but don't confuse canner with cooker. Your best bet is to find a canner you feel comfortable buying and I think your glass top will work just fine.
Glass tops just don't want you to put too much weight on them so don't go for the Giant size canner and you should be fine.
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Old 09-29-2015, 07:59 PM   #18
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Sadly, I have to agree, if it is a multi-use counter top electric pressure cooker possibly a canner, you might want to read this article. They are against it and once tested they will give recommendations.

The smaller stove top pressure canner can be used to can, and it CAN be used as a cooker (but not usually done, as food may clog the pressure air valve). Lots of options.

No Pressure Canning in electric pressure & multi-cookers says NCHFP | hip pressure cooking
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Old 09-29-2015, 08:14 PM   #19
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Originally Posted by Zagut View Post
ETA meant "Edited to Add". Because computer illiterate dummies like me get confused sometimes.

K-Girl, I don't think you'll find a counter top pressure canner that's what you want. I guess they are out there but don't confuse canner with cooker. Your best bet is to find a canner you feel comfortable buying and I think your glass top will work just fine.
Glass tops just don't want you to put too much weight on them so don't go for the Giant size canner and you should be fine.

I've done a lot of canning on my glass top, no biggie. As Zagut stated, just don't put too much weight on it.
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Old 09-29-2015, 09:03 PM   #20
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I've done a lot of canning on my glass top, no biggie. As Zagut stated, just don't put too much weight on it.
Dawg, could you tell me what brand and size of pressure canner you use?
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