20Gauge
TB Fanatic
Pressure canning is what I am after.
Prep Genrl Weekly Prep Thread: December 6~12, 2020
- Thread starter ReneeT
- Start date
20Gauge
TB Fanatic
That is what I am doing with my pressure canner. I am getting the idea just having a 2nd or 3rd one of the same size will work just fine as I would be able to rotate them in my two burners.
Marseydoats
Veteran Member
My Grandmother and my Aunt had an assembly line of canners. As soon as one came off the burner, another loaded one went on. I don't think they ever ran 2 simultaneously though.
I've had 3 or 4 pressure canners going at the same time; usually stick with just two as I can only put two per cookstove and that means either using the downstairs stove or the one in the machine shed. I don't know that you can find used canners where you are - I've bought mine at auction or a friend who knows that I'm on the lookout will keep an eye out at auctions for me.
All American canners are spendy, but worth it - they are a lot heavier and don't require gaskets. That's the one I keep on the main floor and use most often. The rest live in the storeroom down basement and I bring them upstairs as needed. My other pressure canners are Presto and Mirro brand; when I have to buy new gaskets, I usually buy three - and reorder when I have one of that size left. I think I picked up the last at the Amish store; before that I bought on line, but the website I used comes up as something else now. I do vacuum seal the extras to keep them from drying out.
I don't use the canners that you can double stack jars in because I'm short and I'm not going to stand on a step stool to pull boiling hot jars of product out of canner. I'd rather use two canners; that way I can prep the jars for one and get it going; then prep the jars for the other one.
Turkey fryers can be used as heat sources for canners, but you have to watch to make sure the flame will go low enough. I have an HVAC guy in the family and he changed out something on the one I use so that it can be adjusted down lower. They work for both pressure and water bath canners - you can use the fryer pot as a water bath canner but you'll need to find a rack to fit it.
I use a plain stock pot with a rack in it to WB jelly and jam; and sometimes fruit if I just have a bit to do. As long as the water is at least 2" above the tops of the jars, it should be okay to use.
All American canners are spendy, but worth it - they are a lot heavier and don't require gaskets. That's the one I keep on the main floor and use most often. The rest live in the storeroom down basement and I bring them upstairs as needed. My other pressure canners are Presto and Mirro brand; when I have to buy new gaskets, I usually buy three - and reorder when I have one of that size left. I think I picked up the last at the Amish store; before that I bought on line, but the website I used comes up as something else now. I do vacuum seal the extras to keep them from drying out.
I don't use the canners that you can double stack jars in because I'm short and I'm not going to stand on a step stool to pull boiling hot jars of product out of canner. I'd rather use two canners; that way I can prep the jars for one and get it going; then prep the jars for the other one.
Turkey fryers can be used as heat sources for canners, but you have to watch to make sure the flame will go low enough. I have an HVAC guy in the family and he changed out something on the one I use so that it can be adjusted down lower. They work for both pressure and water bath canners - you can use the fryer pot as a water bath canner but you'll need to find a rack to fit it.
I use a plain stock pot with a rack in it to WB jelly and jam; and sometimes fruit if I just have a bit to do. As long as the water is at least 2" above the tops of the jars, it should be okay to use.
I have the 930 and the 915 models. The bigger one is my main summer canner, and when doing big projects, I often have them both going. (Boy, is our move going to change everything! There is a glass top stove in the apartment... I don't have any place to put my 40" professional dual fuel stove. Sigh...)
The 915 (holds 7 quarts) is perfect for canning small batches of "planned overs" (leftovers created by deliberately making way more food than we can eat at a meal). It great for canning, say, 5 jars of soup while cleaning up the kitchen... because it's smaller, it gets up to pressure faster and cools down more quickly, too.
I thought about getting one of the huge 940 models, but decided the 2 I have are the best solution.
Summerthyme
The 915 (holds 7 quarts) is perfect for canning small batches of "planned overs" (leftovers created by deliberately making way more food than we can eat at a meal). It great for canning, say, 5 jars of soup while cleaning up the kitchen... because it's smaller, it gets up to pressure faster and cools down more quickly, too.
I thought about getting one of the huge 940 models, but decided the 2 I have are the best solution.
Summerthyme
