Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Pressure Canner v. Pressure Cooker
    Lost? Site Map

    Pressure Canner v. Pressure Cooker

    Fri Aug 06, 2010 7:55 pm
    Forum Host
    From the web:

    While it is possible to use cookers for small batches of water bath canning, it is not recommended to use cookers for canning. The main problem is that the pressure cookers need longer period of time to heat up and to cool down.

    This issue is one and the only thing that makes cookers unsuitable for canning. With every canning recipe, there is a certain timetable that needs to be followed in order to make a successful canning. And because pressure cookers have smaller loads then canners, they need less time for heating and for cooling. This is clearly the problem since it is not possible to accurately measure the time.

    You probably know that you can find many pressure canner cookers in stores as well as online, but this is the problem you will have to deal with if you are concerned about safety. These products are not all the same and can make troubles for you in your canning recipes. You can also destroy the entire food supply if you make a mistake with canning process. Not to mention your health that also may come in danger.

    What you need to take care of first is the size of a canner and its thickness. Canners are much wider in diameter and they use more water then pressure cookers. While cookers have 10″ in diameter, canners have at least 11″ and more. It is clear that there is much difference between these two and this is exactly what affects the canning process and recipe you are using.

    There are the exact timetables that need to be followed but it is impossible to track them correctly with a pressure cooker. There are also margins of safety that show us how much heat is required for the reduction in bacteria for acid foods. If this is not monitored and done correctly, your food will not be suitable for consumption.

    These are the reasons that pressure cookers shouldn't be used as canners. Different sizes and thickness just don't suit the recipe and canning process. It's recommended that you use Presto pressure canner or All American canner and use them as your equipment. You really shouldn't save money on something that may endanger your health, destroy your food supply while not bringing any results.

    How does a pressure canner work?
    Modern pressure canners are lightweight, thin-walled aluminum or stainless steel kettles. Most have twist-on lids fitted with gaskets. There are still one or two that have screw-down knobs around the lid on the canner. They have removable racks, a weighted vent port (steam vent), and a safety vent. They also have either a dial gauge for indicating the pressure or a weighted gauge (which both regulates the pressure and indicates, by rattling). Pressure canners can usually handle either one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars.

    Please click on for a great discussion on choosing a pressure canner. icon_smile.gif

    Pressure canning is used to prepare low-acid foods like vegetables, meats, poultry, seafood, mushrooms, and soup. Tomatoes and mixed vegetable recipes should be pressure canned. To make sure that all bacteria that cause spoilage in low-acid foods (pH value higher than 4.6) are destroyed, low-acid foods must be processed in a pressure canner at 240F to 250F (116 to 121 degrees C) for the correct amount of time based on the specific food product, style of pack, and jar size.

    Introduction to Pressure Canning

    Pressure Canning Video

    Last edited by Molly53 on Tue Sep 18, 2012 12:41 am, edited 1 time in total
    Fri Aug 31, 2012 1:21 pm
    Forum Host
    Here is the new link for Introduction to Pressure Canning,
    Mon Sep 17, 2012 11:59 pm Groupie
    I just received this cooker/canner -

    Presto 1755 16-Quart Aluminum Pressure Cooker/Canner

    was it a good choice?
    Tue Sep 18, 2012 12:02 am Groupie
    duonyte wrote:
    Here is the new link for Introduction to Pressure Canning,

    Thanks. I printed this off for easy reference. icon_biggrin.gif
    E-mail me when someone replies to this
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites