Is this a good deal?

[notbob]

The cheapest I've found this 23 qt Presto pressure canner is at Walmart.
I gotta order it online and have it sent to my local store:

https://www.walmart.com/ip/Presto-23-Quart-Pressure-Canner-and-Cooker-01781/2625289

I see some one-star ratings, most complaining about the Presto alum 23
qt pressure canner (#01781) bulging out at the bottom after only a few
uses.

Is this true? I'll wait and save and buy a better canner, if need be.

nb

[heyjoe]

On Mon, 22 Oct 2018 14:25:13 -0600

Post by notbob
The cheapest I've found this 23 qt Presto pressure canner is at Walmart.
https://www.walmart.com/ip/Presto-23-Quart-Pressure-Canner-and-Cooker-01781/2625289
I see some one-star ratings, most complaining about the Presto alum 23
qt pressure canner (#01781) bulging out at the bottom after only a few
uses.
Is this true? I'll wait and save and buy a better canner, if need be.
nb

Have no idea about a Presto. I use a Mirro that's been around a long
time.

Couple of thoughts, tho.

The size/form factor - that's a tall pot.
Only two reasons I can think of for using that form factor.
1) You're planning on canning large runs of pint or smaller jars and you
want to double stack them - or
OMG - you're going to can 1/2 gallon jars
2) You're going to also use it for boiling water bath canning

The 23 quart and 16 quart canners hold the same number of quart canning
jars (7). Do you really need the extra height of the 23 quart canner?

The Presto has a dial guage to measure pressure. That guage should be
checked every year to be sure it's operating accurately. That's
expecially true for your altitude, where stuff should be canned at
15PSI. Around here, that annual pressure check can be done by the
County Ag Extension office. How close are you to your local extension
office? Might give them a call and talk to their reaident expert.
They might offer canning classes for a nominal fee (in season - mid
summer here, but after my peaches are ready).

What kind of warranty does the Presto offer? You're going to be running
it at the upper end of its presure range and warping that bottom may be
a concern.

[Wayne Boatwright]

On Sat 27 Oct 2018 02:48:49p, heyjoe told us...

Post by heyjoe
On Mon, 22 Oct 2018 14:25:13 -0600

Post by notbob
The cheapest I've found this 23 qt Presto pressure canner is at Walmart.
https://www.walmart.com/ip/Presto-23-Quart-Pressure-Canner-and-Coo
ker-01781/2625289
I see some one-star ratings, most complaining about the Presto
alum 23 qt pressure canner (#01781) bulging out at the bottom
after only a few uses.
Is this true? I'll wait and save and buy a better canner, if
need be.
nb

Have no idea about a Presto. I use a Mirro that's been around a
long time.
Couple of thoughts, tho.
The size/form factor - that's a tall pot.
Only two reasons I can think of for using that form factor.
1) You're planning on canning large runs of pint or smaller jars
and you want to double stack them - or
OMG - you're going to can 1/2 gallon jars
2) You're going to also use it for boiling water bath canning
The 23 quart and 16 quart canners hold the same number of quart
canning jars (7). Do you really need the extra height of the 23
quart canner?
The Presto has a dial guage to measure pressure. That guage
should be checked every year to be sure it's operating accurately.
That's expecially true for your altitude, where stuff should be
canned at 15PSI. Around here, that annual pressure check can be
done by the County Ag Extension office. How close are you to your
local extension office? Might give them a call and talk to their
reaident expert. They might offer canning classes for a nominal
fee (in season - mid summer here, but after my peaches are ready).
What kind of warranty does the Presto offer? You're going to be
running it at the upper end of its presure range and warping that
bottom may be a concern.

I have a Mirro 23 qt. canner that I inherited from my paternal
grandmother. My grandparents bought it in the 1930s, and I do have
it checked each year, as well as replace the gasket, for good
measure. I doubt I'll ever need to replace it.

[Melba's Jammin']

Post by heyjoe
On Mon, 22 Oct 2018 14:25:13 -0600

Post by notbob
The cheapest I've found this 23 qt Presto pressure canner is at Walmart.
https://www.walmart.com/ip/Presto-23-Quart-Pressure-Canner-and-Cooker-01781/2625289
I see some one-star ratings, most complaining about the Presto alum 23
qt pressure canner (#01781) bulging out at the bottom after only a few
uses.
Is this true? I'll wait and save and buy a better canner, if need be.
nb

Have no idea about a Presto. I use a Mirro that's been around a long
time.
Couple of thoughts, tho.
The size/form factor - that's a tall pot.
Only two reasons I can think of for using that form factor.
1) You're planning on canning large runs of pint or smaller jars and you
want to double stack them - or
OMG - you're going to can 1/2 gallon jars
2) You're going to also use it for boiling water bath canning
The 23 quart and 16 quart canners hold the same number of quart canning
jars (7). Do you really need the extra height of the 23 quart canner?
The Presto has a dial guage to measure pressure. That guage should be
checked every year to be sure it's operating accurately. That's
expecially true for your altitude, where stuff should be canned at
15PSI. Around here, that annual pressure check can be done by the
County Ag Extension office. How close are you to your local extension
office? Might give them a call and talk to their reaident expert.
They might offer canning classes for a nominal fee (in season - mid
summer here, but after my peaches are ready).
What kind of warranty does the Presto offer? You're going to be running
it at the upper end of its presure range and warping that bottom may be
a concern.

Note to Notbob: There are no tested recipes or times for canning
anything in half gallon jars except for a couple fruit juices.
The National Center for Home Food Preservation (NCHFP) at the U of GA
is your go-to source for safe info along with Ball and your state
university's extension division -- Colorado? Consider here:
https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/#pres

Read the introductory chapters of whatever paper text you'll use.
Understand the underlying principles of safe food preservation.. It is
science but not rocket science.

Good luck -- and walk before you run.

[notbob]

Post by Melba's Jammin'
https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/#pres
It is
science but not rocket science.
Good luck -- and walk before you run.

Thanks for the info, Barb.

Now, I wish I'd payed more attention to my days as a vertical "retort"
(pressure cooker) operator loading/cooking No. 10 cans, But, I was
young and stupid and jes payed attention to times/pressures recorded on
the circular chart recorders on the wall behind each retort. ;)

nb

[Drew Lawson]

Post by Melba's Jammin'
Note to Notbob: There are no tested recipes or times for canning
anything in half gallon jars except for a couple fruit juices.

We bought a case of half-gallon Ball jars a while ago, for non-canning
purposes. I seem to recall the packaging recommended against use
for canning, just for freezing and dry-goods storage.

I use them for the bulk of my dried basil, since they hold a lot
without breaking the leaves. Also have the sourdough starter living
in one.

[notbob]

Post by Drew Lawson
Also have the sourdough starter living
in one.

I'm a big fan of sourdough, coming from the SFBA. But, it is rather
difficult to pin down at 8K ft elevation (now live in CO Rockies)! ;)

nb

[Melba's Jammin']

Post by Drew Lawson

Post by Melba's Jammin'
Note to Notbob: There are no tested recipes or times for canning
anything in half gallon jars except for a couple fruit juices.

We bought a case of half-gallon Ball jars a while ago, for non-canning
purposes. I seem to recall the packaging recommended against use
for canning, just for freezing and dry-goods storage.
I use them for the bulk of my dried basil, since they hold a lot
without breaking the leaves. Also have the sourdough starter living
in one.

A good use for them.

[Wilson]

The cheapest I've found this 23 qt Presto pressure canner is at Walmart.  I
https://www.walmart.com/ip/Presto-23-Quart-Pressure-Canner-and-Cooker-01781/2625289
I see some one-star ratings, most complaining about the Presto alum 23 qt
pressure canner (#01781) bulging out at the bottom after only a few uses.
Is this true?  I'll wait and save and buy a better canner, if need be.
nb

I have a 23 qt. Mirro canner that uses a weight on top. Being an accountant,
I thought that the dial gauge would be more accurate.

However, the gauge needs to be annually test. If you have vision problems,
you might not like getting your face up close and personal to a pressure canner.

The benefit of the weight, holding 5, 10 or 15 psi, is that you choose your
weight and then set your temperature according to instructions. It will rock
and make a racket, but you don't have to sit right on it. You could be
across the room. Pressure canners IMHO, should never be left unattended.

If you check the vent stack to make sure it isn't plugged to begin with (I
poke it with an un-bent paperclip) and you follow directions, it should
never wear out.

Bulging bottoms sounds like a BS story or somebody darn near blew themselves up.

[Drew Lawson]

Post by Wilson
The benefit of the weight, holding 5, 10 or 15 psi, is that you choose your
weight and then set your temperature according to instructions. It will rock
and make a racket, but you don't have to sit right on it. You could be
across the room.

Mine has the gauge as well as the weight. My sauce canning is at
something like 12 psi, so I use the weight at 15 psi and keep
rechecking the gauge. If I hear rattling, I know I need to turn
the stove down. I sit across the room, but it is a small kitchen.

Post by Wilson
Pressure canners IMHO, should never be left unattended.

Agree. Once it is up to temperature, I don't even like to take a
pee break.

Post by Wilson
If you check the vent stack to make sure it isn't plugged to begin with (I
poke it with an un-bent paperclip) and you follow directions, it should
never wear out.

I would think if the vent is plugged you would never get past the
venting stage. But I do make sure I can see light through the stem
when I'm setting up the canner.

Post by Wilson
Bulging bottoms sounds like a BS story or somebody darn near blew themselves up.

I wouldn't feel comfortable using a pressure canner that didn't
have a rubber (or whatever it is made of) safety release plug.
I do enough stupid things without blowing myself up as well.

[Wilson]

Post by Drew Lawson

Post by Wilson
The benefit of the weight, holding 5, 10 or 15 psi, is that you choose your
weight and then set your temperature according to instructions. It will rock
and make a racket, but you don't have to sit right on it. You could be
across the room.

Mine has the gauge as well as the weight. My sauce canning is at
something like 12 psi, so I use the weight at 15 psi and keep
rechecking the gauge. If I hear rattling, I know I need to turn
the stove down. I sit across the room, but it is a small kitchen.

Post by Wilson
Pressure canners IMHO, should never be left unattended.

Agree. Once it is up to temperature, I don't even like to take a
pee break.

Post by Wilson
If you check the vent stack to make sure it isn't plugged to begin with (I
poke it with an un-bent paperclip) and you follow directions, it should
never wear out.

I would think if the vent is plugged you would never get past the
venting stage. But I do make sure I can see light through the stem
when I'm setting up the canner.

Post by Wilson
Bulging bottoms sounds like a BS story or somebody darn near blew themselves up.

I wouldn't feel comfortable using a pressure canner that didn't
have a rubber (or whatever it is made of) safety release plug.
I do enough stupid things without blowing myself up as well.

All good points, Drew. I haven't seen one with a gauge & weight too. What
model, may I ask?

[Drew Lawson]

Post by Wilson
All good points, Drew. I haven't seen one with a gauge & weight too. What
model, may I ask?

It's an All American 921.

The weight selects the maximum pressure, but you can go lower by
watching the gauge and nursing the burner setting.

I may be a little too focused on the process monitoring there.


http://www.allamericancanner.com/All-American-21-Quart-Pressure-Canner.htm