larry_stewart
Master Chef
I may be taking the plunge and getting a pressure canner in the near future. With the amount of potatoes I have ( and the amount I usually throw away do to sprouting or rotting), and have already made enough pierogi, French fries and other things to freeze, I think its time. Inspired by Bliss's ' Canning Potato ' Thread, Im going to do it. Just want some recommended brands ( or ones to stay away from). Any specific features that truly make a difference, or things that are just bells and whistles to inflate the prices.