Melba's Jammin' wrote:

> 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?)


Yes, thank you for clarifying ;-) Time to hit the canning books I
think..I've got some 6 dozen canning jars in my storage locker downstairs
that I should consider filling up ;-).

--
Best
Greg