Thursday, December 15, 2011

23 Qt Aluminum Pressure Canner

!±8± 23 Qt Aluminum Pressure Canner

Brand : Presto | Rate :

| Price : $121.09
Post Date : Dec 15, 2011 19:32:53 | Usually ships in 1-2 business days

23 Qt Aluminum Pressure Canner

Presto 23-Quart Pressure Canner... Pressure canning is the only method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats and fish. The easy-to-read gauge automatically registers a complete range of processing pressures. Air vent/cover lock allows pressure to build up only when the cover is closed properly and prevents the cover from opening until pressure is safely reduced. This Presto Pressure Canner also doubles as water bath canners for preserving fruits, jams, jellies, pickles and salsas. Mason Jar Capacity: 24 Half-Pints, 20 Pints, 7 Quarts. 23-Quart liquid capacity (21.8 liters) Constructed of extra-strong, warp-resistant aluminum and suitable for use on regular and smooth-top ranges. Includes cooking/canning rack and complete instruction and recipe book.

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Saturday, November 26, 2011

Kuhn Rikon 3344 7.4-Quart Stainless-Steel Pressure Cooker

!±8±Kuhn Rikon 3344 7.4-Quart Stainless-Steel Pressure Cooker

Brand : Kuhn Rikon
Rate :

Price : $219.00
Post Date : Nov 26, 2011 21:48:31
Usually ships in 24 hours

Want to speed up your cooking time and reduce your energy bill at the same time? With Kuhn Rikon's Stainless Steel Pressure Cooker, you can do both. By using their pressure cooker to prepare everything from risotto to roasts to cheesecakes, you'll reduce your cooking time by one-third and your energy use by 70 percent! The Swiss-made, 7-liter pressure cooker is equipped with a special spring-loaded valve that eliminates every bit of the guesswork. The integral lid-locking system comes with 5 safety steam-release systems that pretty much eliminate mishaps once associated with pressure cookers. The 18/10 stainless steel cooker won't react to foods being cooked, and the solid thermal aluminum bottom promotes even browning and rapid heat absorption. The bottom pan is dishwasher safe..

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Friday, November 18, 2011

Pressure Cooking Canning, What is the Difference?

!±8± Pressure Cooking Canning, What is the Difference?

You are wondering is it really worth the time and effort to can and preserve my garden's bounty this year? Even for that matter you are down at the local grocery store and see a bunch of in season fruit and vegetables on sale. Buying some and enjoying it at home sure is satisfying. What if you could enjoy these fruits and vegetables all year around? Wouldn't that be nice?

Remember visiting you grandma's house and looking in her pantry and seeing rows of mason jars filled with tomato sauce, green beans, peppers and more.

Back in the day, Grandma would be in the kitchen in the middle of the summer, pealing, blanching and canning away. Taking the garden's harvest preserving them in glass mason jars using a large pot of boiling water. Now a-days known as the water bath canning method.

Water bath canner

The water bath canning method uses boiling water to kill off bacteria and serialize the jars and lids. This method is good for high acid foods like tomatoes and fruits. The canned food reaches 212 degrees Fahrenheit, if you are sea level that is. The higher up in altitude you live the lower the boiling point of water is due to the lower air pressure, remember your high school chemistry and physics classes? That is why water bath canning recipes have different processing times based on your altitude.

The problem with using the water bath canning method low acid foods will allow the deadly bacteria to grow in an oxygen free environment. Later when you open up the jar and have bite it can be very risky if not deadly. How do I preserve low acid foods safely?

Pressure cooker canner

Pressure cooker canning uses a specially made pressure cooker to raise the air pressure in the vessel which in turn increases the temperature at which water boils. Water is an incredible agent for absorbing and transferring heat.