In article . net>,
"Gregory Morrow" > wrote:

> "Melba's Jammin' wrote:
>
> > Seems to me that Kuhn-Rikon and Fagor get good marks. Is a 4-quart
> > large enough? If that's what you've been using, I guess so. :-0) It
> > just seems small considering that you can't fill them to the brim.
> >
>
> Do you ever use a pressure cooker for canning, e.g. in lieu of an open -
> kettle hot water bath? [I THINK that question makes sense...] ISTR that
> pressure canning is recommended for certain things....

Believe it or not, Greg, there's a differentiation between a pressure
cooker and a pressure canner. Pressure canner is bigger and heavier.
You can cook in a pressure canner; you cannot can in a pressure cooker
-- the cookers are too small and heat too fast and cool too fast -- both
times are important in the pressure canning process. And, yes, steam
pressure processng is a must for vegetables, meats, seafoods and foods
involving combinations thereof. (And a hot water bath is done with the
cover on. :-) Open kettle canning is not allowed. Do you know what
'open kettle' canning is?)
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.