The short answer is yes. Pressure canners can be used as pressure cookers, but not all pressure cookers can be used for canning. Pressure cookers must meet certain criteria before they can be considered safe for canning certain types of low acidic foods.
A pressure canner can be used for both cooking and canning. However, because pressure canners are typically are larger in size (must be able to hold a minimum of 4 quart jars) than a regular pressure cooker, it is not always practical to use for cooking on an every day basis. If the size of a pressure canner is too small, the foods will be under processed because of the quick rise and fall in temperature.
The pressure when using a pressure canner to can food is determined based on the size of jars you use, the altitude of your location, and the acidity of the food being canned. Pressure canners have three settings, unlike pressure cookers which have only two. When canning foods low in acidity, such as meats and fish, it is important that a pressure gauge be present with the valve on the canner. The pressure gauge must be monitored, and heat adjusted, during the canning process to maintain the recommended level of pressure for a specific length of time. This ensures safe cooking of certain foods.
If the pressure canner has only the valve, much like a pressure cooker, it should only be used for canning specific high acid foods. If you want to safely process low acid foods, make sure that the pressure cooker/canner you purchase has a pressure gauge.
It is not always practical to use a pressure canner on an every day basis because of their large size.
If you plan to use a pressure cooker for canning foods, then make sure it meets certain requirements. It must be large enough to hold 4 quart jars inside and it must also have a pressure gauge. A small pressure cooker is not suitable for canning, as it heats up and cools down too quickly to thoroughly process the foods.
Most pressure use rubber gaskets to seal the lid, creating an airtight environment that prevents steam from escaping. An exception is the All American Pressure Cooker because of its gasket-free sealing system. It is designed to seal the lid tightly without the use of a rubber gasket. Replacing the rubber gaskets is never a worry.
There are two main types of pressure cookers...electrical and stove top. An electrical pressure cooker simply plugs into the wall. After selecting the amount of time and pressure you want to process your food, you can simply leave the pressure cooker unattended while it does its job. Once the pressure cooker is finished cooking, you can either quickly release the pressure or you can let the pressure come down naturally. A stove top pressure cooker must be brought up and kept at the right pressure. It's not a good idea to leave it unattended while it processes the food.
For practical every day cooking, a small pressure cooker gets the job done.
To your cooking and canning success!
A pressure canner can be used for both cooking and canning. However, because pressure canners are typically are larger in size (must be able to hold a minimum of 4 quart jars) than a regular pressure cooker, it is not always practical to use for cooking on an every day basis. If the size of a pressure canner is too small, the foods will be under processed because of the quick rise and fall in temperature.
The pressure when using a pressure canner to can food is determined based on the size of jars you use, the altitude of your location, and the acidity of the food being canned. Pressure canners have three settings, unlike pressure cookers which have only two. When canning foods low in acidity, such as meats and fish, it is important that a pressure gauge be present with the valve on the canner. The pressure gauge must be monitored, and heat adjusted, during the canning process to maintain the recommended level of pressure for a specific length of time. This ensures safe cooking of certain foods.
If the pressure canner has only the valve, much like a pressure cooker, it should only be used for canning specific high acid foods. If you want to safely process low acid foods, make sure that the pressure cooker/canner you purchase has a pressure gauge.
It is not always practical to use a pressure canner on an every day basis because of their large size.
If you plan to use a pressure cooker for canning foods, then make sure it meets certain requirements. It must be large enough to hold 4 quart jars inside and it must also have a pressure gauge. A small pressure cooker is not suitable for canning, as it heats up and cools down too quickly to thoroughly process the foods.
Most pressure use rubber gaskets to seal the lid, creating an airtight environment that prevents steam from escaping. An exception is the All American Pressure Cooker because of its gasket-free sealing system. It is designed to seal the lid tightly without the use of a rubber gasket. Replacing the rubber gaskets is never a worry.
There are two main types of pressure cookers...electrical and stove top. An electrical pressure cooker simply plugs into the wall. After selecting the amount of time and pressure you want to process your food, you can simply leave the pressure cooker unattended while it does its job. Once the pressure cooker is finished cooking, you can either quickly release the pressure or you can let the pressure come down naturally. A stove top pressure cooker must be brought up and kept at the right pressure. It's not a good idea to leave it unattended while it processes the food.
For practical every day cooking, a small pressure cooker gets the job done.
To your cooking and canning success!
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Get my full review of the All American Pressure Canner, as well as other pressure cooker reviews for your needs.
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