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9:09 am
August 24, 2009
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Pete
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Holy cow! At that price, now is certainly the time to get a second one, if anyone needs it!! 
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Anulos qui animum ostendunt omnes gestemus!
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9:42 pm
October 19, 2009
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Runningtrails – Sheryl
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| Mighty Chicken | posts 452 | |
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After reading this post, I am really interested in getting a canner. I'm just trying to decide where to keep the jars of canned goods. We do have a basement and cold cellar but we don't use it much and the door in the floor to the basement is broken. It's going to be hard to get down there regularly.
Maybe I'll get the door fixed and use the basement. I sure would like a canner.
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Sheryl
providence-acres.blogspot.com
providenceacresfarm.com
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11:00 am
October 20, 2009
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WV_Hills
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Runningtrails said:
After reading this post, I am really interested in getting a canner. I'm just trying to decide where to keep the jars of canned goods. We do have a basement and cold cellar but we don't use it much and the door in the floor to the basement is broken. It's going to be hard to get down there regularly.
Maybe I'll get the door fixed and use the basement. I sure would like a canner.
I have shelves all around the wall of my root cellar — canned things on one wall, and baskets of potatoes, onions, winter squash, etc. on the other wall. It never freezes (it never gets below 40 degrees, about the temperature I keep my refrigerator) and it never gets above the mid-50's in the summertime. Not so my house!
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11:18 am
October 20, 2009
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Pete
| | WV | |
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Sure glad you brought this topic to the front, Astrid! Reminded me that I have a question about canners, too!
Has anyone used the "steam canner?" It sure looks like it would be much more efficient for water baths, since it uses much less water. I do remember seeing them used many years ago, but all those women are long gone now so unavailable to ask.
(We may have talked about this before, and I just didn't clue in to what was being discussed!)
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Anulos qui animum ostendunt omnes gestemus!
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11:52 am
October 20, 2009
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wvhomecanner
| | North Central WV | |
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Pete said:
Sure glad you brought this topic to the front, Astrid! Reminded me that I have a question about canners, too!
Has anyone used the “steam canner?” It sure looks like it would be much more efficient for water baths, since it uses much less water. I do remember seeing them used many years ago, but all those women are long gone now so unavailable to ask.
(We may have talked about this before, and I just didn't clue in to what was being discussed!)
I have not YET, but plan to purchase one. We had a co-owner/very good efriend on Canning2 who passed away unexpectedly in May of this year (and oh how I miss her). Kathie was LDS and very knowledgeable about many things including preserving and preparedness. She had used steam canners for over 30 years. Here is some info from cut/paste from her explanation of a steam canner
A steam canner is used for the same purposes as an ordinary waterbath canner
(BWB canner, on this list). Its design is sort of like an upside-down BWB
canner. It is still not approved by the USDA, but tests performed at USU
and UC have shown safe results, and USU issued a set of guidelines for safe
use. It is quicker to use than a BWB canner because you are only bringing a
couple of inches of water to a boil, rather than an entire cannerful. You
will not find separate processing guidelines for a steam canner since the
normal BWB processing times are used, as set forth by the USDA.
DO NOT CONFUSE
THIS WITH A PRESSURE CANNER–it is NOT intended for low-acid foods, only for
the fruits, tomatoes, and pickles that can be processed via BWB.
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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2:42 pm
October 20, 2009
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Pete
| | WV | |
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So far, all that I have seen are in the $50-60 range, but they sure are intriguing! I just hate to waste all that water. Plus, the weight of the canning operations is a serious issue some days, not so bad others. The steamer could solve both of those problems.
One more thing to store?? Egads! 
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Anulos qui animum ostendunt omnes gestemus!
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2:53 pm
October 20, 2009
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CindyP
| | Hart, MI | |
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Oh no…….something more to research and want…… I need the steam juicer first, I need the steam juicer first………
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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4:10 pm
October 20, 2009
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wvhomecanner
| | North Central WV | |
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Pete said:
So far, all that I have seen are in the $50-60 range, but they sure are intriguing! I just hate to waste all that water. Plus, the weight of the canning operations is a serious issue some days, not so bad others. The steamer could solve both of those problems.
One more thing to store?? Egads! 
There was one a few weeks ago for about 30 but I didn't have that extra at the time :(
The one to get I think, though, would be one that the top/cover doubles as a water bath canner.
Several members of Canning2 are using these now due to the lighter weight – a couple of ladies in wheelchairs, and some with RA or other issues.
dede
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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4:11 pm
October 20, 2009
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wvhomecanner
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CindyP said:
I need the steam juicer first, I need the steam juicer first………
Yes, you do!
dede
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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4:21 pm
October 20, 2009
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wvhomecanner
| | North Central WV | |
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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7:56 pm
October 20, 2009
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Pete
| | WV | |
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Wow – that Sears deal looks like the best thing going!
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Anulos qui animum ostendunt omnes gestemus!
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7:57 pm
October 20, 2009
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WV_Hills
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http://www.amazon.com/exec/obi…..p;v=glance
More than either of the other two, but it's stainless steel and comes with a gauge to show you when to start timing. It holds 8 quarts as a steam canner. This canner can be used as a steam canner, or a waterbath canner.
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3:17 pm
October 25, 2009
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Runningtrails – Sheryl
| | Barrie, Ontario | |
| Mighty Chicken | posts 452 | |
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You guys have sold me. I'm getting a canner. My birthday is coming up mid month next month and that is what I have asked for. I think I will buy it myself, maybe this week.
I have to build some sturdy shelving in the basement!
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Sheryl
providence-acres.blogspot.com
providenceacresfarm.com
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3:34 pm
October 25, 2009
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CindyP
| | Hart, MI | |
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Which kind are you getting, Sheryl? Pressure canner?
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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8:44 am
November 4, 2009
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beeyourself
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CATRAY44 said:
I think someone on this forum told me about the great deal on this pressure cooker…. 23 qt Presto on sale for 75.00 and FREE shipping… Mine arrived in a couple days time and I love it!
http://www.everyespressomachin…..ku=PTO1038
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12:44 pm
November 4, 2009
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Pete
| | WV | |
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Got a new question for all you gals who have used pressure canners for a while. I use mine and love it, but have noticed having a LOT of trouble keeping the pressure at 10 pounds. We have an electric range, which could be the problem. It is an older model, and a cheapy one. Am almost ready to toss it and get a new one, but there is probably too much life left in it for that!
No problem keeping the pressure at 12 or 15 pounds, but invariably, maintaining 10 pounds is just about impossible. It seems that I can have either 8 or 12, but not 10 consistently. Have tried every combination of ways to correct the problem, including using different burners, speeding up and slowing the heating process. Have found nothing that works yet.
Any ideas? The worst part of this is that several times I've lost product into the cooker because it was supposed to be 10 pounds pressure, which I could not maintain, and I'm guessing that the increased pressure is what pushed the product out of the jar and into the canner. Yucky mess!
Have not tried adjusting the water level yet. Maybe that would help! 
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Anulos qui animum ostendunt omnes gestemus!
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1:30 pm
November 4, 2009
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beeyourself
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Well Pete, I'm no expert on pressure canners, but I am an expert on frustration! I'd buy me that brand spanking new one mentioned in two posts above…free shipping…to me, it isn't worth the worry of losing something I've worked that hard to prepare.
I giveth you permission to purchase said new pressure canner! 
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2:15 pm
November 4, 2009
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WV_Hills
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Pete said:
Got a new question for all you gals who have used pressure canners for a while. I use mine and love it, but have noticed having a LOT of trouble keeping the pressure at 10 pounds. We have an electric range, which could be the problem. It is an older model, and a cheapy one. Am almost ready to toss it and get a new one, but there is probably too much life left in it for that!
No problem keeping the pressure at 12 or 15 pounds, but invariably, maintaining 10 pounds is just about impossible. It seems that I can have either 8 or 12, but not 10 consistently. Have tried every combination of ways to correct the problem, including using different burners, speeding up and slowing the heating process. Have found nothing that works yet.
Any ideas? The worst part of this is that several times I've lost product into the cooker because it was supposed to be 10 pounds pressure, which I could not maintain, and I'm guessing that the increased pressure is what pushed the product out of the jar and into the canner. Yucky mess!
Have not tried adjusting the water level yet. Maybe that would help! 
I had the same problem canning chili and beef stew — DeDe suggested the fluctuating pressure might have contributed to the failure of two jars in each canner load I did. I have a fairly new Presto 23 qt, so it's not the age of the canner. I suspect my problem with keeping a constant temperature may be due to the natural gas I'm using. It's well-head gas, not refined, and contains other gases and water which may make the temperature actually fluctuate whether it's natural gas or butane being burned at the time. I can achieve and maintain any pressure — for awhile — but after 15 minutes with the gauge right on the dot it will suddenly increase rapidly. Up to 15, down to 10 and back a few times…not good for the jars or the contents.
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3:39 pm
November 4, 2009
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Pete
| | WV | |
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beeyourself said:
Well Pete, I'm no expert on pressure canners, but I am an expert on frustration! I'd buy me that brand spanking new one mentioned in two posts above…free shipping…to me, it isn't worth the worry of losing something I've worked that hard to prepare.
I giveth you permission to purchase said new pressure canner! 
Be glad to buy a new canner, but the one I have is less than a year old! And it IS the 23-qt Presto we've been talking about. Works wonderfully well, except for the 10 pound (and none other) pressure variations. It's the electric stove I'm threatening to set out some night and claim that a ghost came and stole it!
As long as the instructions are to process at 12 pounds or above, we don't have a problem. Sounds like Kathy sometimes has a similar issue. Oh, well. Will keep contemplating potential solutions, hoping to find one which won't cost much!
Hmmm. Maybe I COULD justify getting a new range. This one has a dity oven, and I don't have a clue how to clean one…
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Anulos qui animum ostendunt omnes gestemus!
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3:44 pm
November 4, 2009
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beeyourself
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well, it does sound like you need a new range…too bad I didn't know while I was there…I could have helped you curb it!
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