Pressure Canner? Canning And Preserving

pressure canner?

mamakeith 15 years ago

hi! Any input on pressure canners? I have a b.w. canner but was thinking of upgrading... do they use less energy/water? It takes forever to get my b.w. going... Thanks for the imput!

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pointsevenout 15 years ago said:

If you have a flat top glass stove then a pressure canner may not be the right way to go. Those stoves have a temperature sensor built in to keep the glass from getting too hot and breaking.

The pressure canner, when doing its thing, elevates the temperature in the canner well above 212*F to destroy the little nasty microorganisms that can get you sick. As the pot temperature increases, it reflects the temperature back into the glass stove top surface. The elevated temperature can cause the stove top overtemperature sensor to kick in causing the stove top to remain off until the temperature drops to a safe level for the glass. In doing so, the temperature in the pressure canner may not maintain the temperature at a safe level for a long enough period of time to kill all the microorganisms.

So a gas or raised element stove is better for the pressure canner.

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linebb956 14 years ago said:

Dang... I am switching to a glass top. Our gas puts out way to much heat into the room and makes the air run. We do have one of those iron ones that is to use outside. Not sure of the BTU's. That might work.

What about electric? Is there such a thing for canning?

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Deborah62 13 years ago said:

I was about to purchase a pressure canner but now have concerns since I have a glass top stove. One of the elements on my stove has a "Simmer Select" control which allows me to maintain the heat at a certain level (i.e. the element doesn't go on and off like it normally does). Would this perhaps make it possible to use a pressure canner on my stove top?

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windy1950 13 years ago said:

Thanks for that input, P7O, about the glass cooktops. I haven't done any canning in some time, but it gives me some insight regarding my stove. I remember when I first got the stove, and was puzzled as to why the owner manual recommended that I NOT use cast iron cookware, and it didn't explain why. I'm wondering if it's possibly because of any heat retaining characteristic of the cast iron?

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