I had my mother in laws old pressure cooker and I gave it away. Didn't like the "explosive" stories I was hearing. I understand the new ones are safe. Anyone with some advice or suggestions as to which one to buy?
I had my mother in laws old pressure cooker and I gave it away. Didn't like the "explosive" stories I was hearing. I understand the new ones are safe. Anyone with some advice or suggestions as to which one to buy?
My favorite pressure cooker for canning is an "All American" - it's a very heavy aluminum cooker that doesn't require a gasket and has both a gauge and a weight. The weight is the same one that was used on older Mirro canners which were about half as heavy in thickness. Older All American canners didn't have a weight - just a gauge.
I like a weight because it allows you to walk away and know that the correct pressure is still being maintained because you can hear it. It also allows excess pressure to be continuously released.
A large pressure cooker is easier to keep at a steady heat than a small one so it doesn't run into the same pressure fluctuation problems of smaller canners (fluctuating pressures can force liquid out of the jars during long processing times). Most of the other pressure canner brands (other than All American) use gaskets that can wear out. A 21-22 quart size is a good size if you process 7 quarts (one layer) or you can do 2 layers of 9 pints.
For smaller pressure cookers (not for canning) I have a number of different sizes starting from an old 2.5 quart Mirro to a 7.5 and 10 quart All American, and a 5 and 3 quart stainless steel Kuhn Rikon and a few different low pressure chicken fryers. You can buy an extra glass cover to fit a Kuhn Rikon so the pan can be used normally.
I've also got a few different electric pressure pans which are convenient because they have thermostats. One of them, a Cuisinart, allows you to use it without the pressure top as a slow cooker.
I've never had any problems using pressure cookers, though once, when I was carrying it to the sink to run under cold water to reduce pressure, the regulator flew upwards a few feet! I wouldn't recommend doing this with any but the smallest pans.
Another time I had a safety fuse go, but that's what they're supposed to do, so there weren't any problems - I just replaced the fuse.
--CM
Thanks CM. I've been thinking about this a lot lately since everyone is talking canning. I was feeling like I was doing half a job without one!
My Mom used to make pot roast every Sunday with one of those. The meat was fall apart tender. I loved it, plus the carrots and potatoes were wonderful. I really enjoyed those Sunday roast beef dinners. Now I make it too, but without the pressure cooker. I would like to get one, though.
The older pressure cookers had either 3 settings (5, 10, 15 lbs) like a Mirro, but many of the Presto canners had a single weight (I believe it may have been for 10 pounds pressure).
Some new cookers have a lower pressure setting, too, for low pressure cooking.
Pressure cookers can be used for making bread and steamed puddings, cheesecakes, applesauce, split pea soup and baked beans or lentil soup (and making other dry beans), wonderful soup stock, braised beef ribs, tender pot roasts from tough cuts of meat and steamed chicken for making chicken pot pie and chicken salads.
--CM
Sounded great until I started shopping. They run about $200. Anyone know of a better price in Canada. If I order from USA I end up paying for exchange, shipping, handling and getting that thing across the border with taxes! No longer a bargain.
Karen, have you tried ebay.ca or amazon? The larger pressure canners are expensive, especially All American, but they use high quality materials that will last a lifetime. An added advantage is that replacement parts are available; gauges, weights, handles, vents, etc. can all be replaced.
--CM
Any thoughts on this one? It's $138.50 from one of my favourite websites. (Canadians you should bookmark this site) www.goldaskitchen.com.
http://www.goldaskitchen.com/merchan...id=6467&step=4
Amazon and ebay were more expensive than this site. I did other site searches and find they range from $40. to $400. Still try to educate myself......
I have this model for a pressure saucepan that I'm happy with. Another cooker I use is the 5 quart Kuhn Rikon - it has a nice wide base for easy reductions of stocks/sauces and braising before putting on the cover. I also bought the glass cover that fits the 5 quart pan. Both pans state clearly in large letters on the bottom "Swiss Made" - so I'm not sure about the Golda's Kitchen versions that say they're made in India. Neither of these pressure cookers should be used for canning.
If you're not sure about whether you're going to be using a pressure cooker on a regular basis, you can get by with a Presto for about $29 at Wal-Mart (aluminum).
--CM
Always good advise. Thanks for your help. I'll continue to look around. Somebody is bound to have a sale at Christmas time.
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