recommended pressure canner

[dufus]

what would all recommend for a pressure canner? want to can some veggies bear and venison.......have a glass top stove and after searching many are not recommended for glass tops.......any advice before I spend money is greatly appreciated.

Thnks

[patricimo54]

Do you heat your home with wood? If so you might consider using your wood heater has a heat source for your fall meat canning. I have an old Presto that I bought back in the 70's still works fine for my needs.

[Jack of all Trapping]

Old Presto from the 80's. Can't be beat. Only replaced seal a couple times and 1 handle which I hit with a cast iron fry pan. ;D

[woodsman416]

I'm in the same boat as you Dufus. I have a glass top cookstove and it's not recommended to use a pressure canner on it. I do it outside on my propane turkey fryer.

[tinknocker1]

i use a double burner propane stove and a turkey fryer stove when i load up all my canners .. i always use mirror pressure canners only because that's what i started with ..Presto is another good one like mentioned before ... my grandma broke her glass top stove with a canner cracked that baby 2 ways

[ninedeer]

I have a Pesto cannier that I have used for years.as for glass top stoves I have canned many a Quart of veggies and meats on this stove.Maybe I have been lucky.

[STANLEY]

www.everythingkitchens.com/pressure_cooker.html

There are several here. I have a Presto & Mirror. Go with the advice of using the Turkey fryer burner.

STANLEY

[lookout]

I'm a recent purchaser of the all American. That is one nice piece of equipment that will never fail you! If I have a full canner, I wouldn't use it on a glass top stove, but when I do a partial load (1/2) I'm quite happy to throw it on the glass top. Otherwise, outside burner.

[tughilltrapper]

You don't need a canner at all save time by heating jars at 225 in oven put lids in hot water your product is going to be hot you put it in the jars out of the oven put on lid and cap put on table cover with towel and repeat. faster and easier this way. they seal in just a little while

[tinknocker1]

Dec 25, 2013 19:29:03 GMT -5 tughilltrapper said:

You don't need a canner at all save time by heating jars at 225 in oven put lids in hot water your product is going to be hot you put it in the jars out of the oven put on lid and cap put on table cover with towel and repeat. faster and easier this way. they seal in just a little while

meat has to be pressure canned you ever hear of

Botulism ?

[tughilltrapper]

no if the meat or what ever you do is cooked and hot it is finished you don't need pressure to seal it you are not getting anything from it including botchilisum but that's ok do what you want lot easier my way never been sick.

[tinknocker1]

Dec 28, 2013 11:49:10 GMT -5 tughilltrapper said:

no if the meat or what ever you do is cooked and hot it is finished you don't need pressure to seal it you are not getting anything from it including botchilisum but that's ok do what you want lot easier my way never been sick.

your wrong !!

i hope nobody on this forum follows your short cuts !

[Admin]

I would not eat canned meat if it wasn't pressure canned.

[Jack of all Trapping]

I usually hang back on debates , but this one hits home. My Mom taught me proper canning methods 40 yrs ago after my Uncle passed away from botulism poisoning. Tug hill method dates back to a earlier time. Many people back then passed on their recipes and canning methods to the next generation. Many people today still use the oven method and some still use a water bath method for meat. These methods have been found very unsafe for anything but some fruits.
The high acid content in foods kill a lot of bacteria. Most fruits have a high acid content and can be water bathed. Meats, seafood, dairy,and vegetables have a very low acid content. Bacteria spores can develop rapidly in these products. Only proper pressure canning can kill these bacteria and botulism spores.
A pressure canner is the (only) means of reaching a high temperature of 240 degrees F for a designated time, which is needed to kill all the really tough bacteria spores. The boiling point of water is only 212 degree F. This is far from what is needed.
While many people will still use the old methods and not have any problems. WHY CHANCE IT ? It would only take one time to make you or your loved ones seriously ill or become another fatality like my Uncle. Peace Jack

[tughilltrapper]

like I said do it your way I keep doing it the easy way been doing it for years im living and never been sick

[tinknocker1]

Dec 28, 2013 18:51:28 GMT -5 tughilltrapper said:

like I said do it your way I keep doing it the easy way been doing it for years im living and never been sick

fair enough you keep doing it your way !

but don't post on a open forum your methods of canning that the same methods people have died from. what kind of message do you send to a new person that wants to start canning ? call your county extension office and ask them their guide lines on canning meat

im done with this thread JC can handle it