goatilocks
Power Conserver
So whats the difference between a pressure cooker and a canner? If I want to can green beans and such, which one do I want? Any recommendations on a small one? Dont plan on doing a lot, theres just 3 of us.
Oh no, not smooshie.goatilocks said:Looks like I need the canner then! I had no idea you could can meat. Doesnt it turn out smooshie?
While some people can veg. in a water bath canner it is not recommended. Make sure you check a recent manual on canning before deciding how to preserve any particular thing.Dirk Chesterfield said:It isn't recommended that you can anything in a pressure cooker. Pressure cookers do not have the water capacity for running at pressure more than 20 to 40 minutes before they will run dry. They are only good for pressure cooking roasts and such.
A pressure canner is a totally different than a pressure cooker. The pressure canner is much bigger, will hold a lot more water (and canning jars) and can be kept at the appropriate pressure for up to 2 hours without running out of water.
A water bath canner is basically a pot of boiling water and is good for preserving fruits, vegetables, jellies and pickles but NOT meat. If you ever plan on canning meat then you will need a pressure canner to achieve the temperature and steam pressure required to preserve it.
I own an All American 921 canner and can use it either as a water bath or a pressure canner. Last year I used it to can more than 250 lbs of chicken, beef, turkey and pork. Something I couldn't do if I just had a water bath canner. I have also used my All American 921 canner to pressure cook 3 pork shoulders at a time to make pulled pork which I subsequently canned.