Reccomendation on a good pressure canner.

[Chef #2663112]

I want to start canning my own spaghetti sauce, and I need some advice and a recommendation on a new pressure canner. Can you help me out?

[Molly53]

Chef 2663112 wrote:
I want to start canning my own spaghetti sauce, and I need some advice and a recommendation on a new pressure canner. Can you help me out?

All-American is generally considered the cadillac of home pressure canners, but they're a little pricey. Mirro and Presto also make pretty nice ones. When you make your purchase, make sure you get a pressure CANNER, not a pressure cooker. Click on PRESSURE CANNER V. PRESSURE COOKER for more information.

A caveat if you have a smooth-top stove...not all of them can withstand the rigors of pressure canning (All-American does NOT recommend using their product on those stoves). It's an expensive appliance and it would be a shame to cause damage. It's best to contact your stove's mfgr for accurate advice. Click on CANNING ON A SMOOTHTOP STOVE for more information.

If it turns out that your stove cannot handle pressure canning, some other people have had good luck with a commercial hotplate:


Welcome to the forum. It's very nice to meet a new friend.

[Chef #2663112]

Thanks Molly53:
This is exactly the advice and recordation I was looking for.
Your point about the smooth top stove is great because I have one.
I will have to called the manufacturer to see if it can handle pressure canning.
Otherwise I will need to purchase the commercial hot plate.

[Krislady]

I've been using an All-American canner for several years now, and have been very happy with it. I think it cost a couple of hundred dollars on Amazon, which I've more than recovered in home-canned food (mostly tomatoes and chicken stock!).

The main reason I bought the All-American, though, was that it looked the most like the only other one I was familiar with - my mother's.

[lotusland]

I have used the side burner on my Barbeque for canning out on my deck. Worked fine! Lotus

[Krislady]

Lotus - so have I! I had too many pots of tomatoes blanching and puree cooking, and we ran out of burners for the canner!

[Chef #2663112]

Still trying to buy the right pressure canner, and i have another question.
The All-Ammerican 15 quart canner holds 7 quart jars but the inside hight is only 7.5 inches. Standard canning jars are 6.9". I remeber reding that the top of the jars need to be covered with 2" of water, Is that true?
Do i need to be concerend about the inside hieght of the canner? I am only going to use quart jars.

[Molly53]

[quote="Chef #2663112"]Still trying to buy the right pressure canner, and i have another question.
The All-Ammerican 15 quart canner holds 7 quart jars but the inside hight is only 7.5 inches. Standard canning jars are 6.9". I remeber reding that the top of the jars need to be covered with 2" of water, Is that true?
Do i need to be concerend about the inside hieght of the canner? I am only going to use quart jars.[/quote]No, you only need a coupla inches of water in a pressure canner.

The 2" you're referring to are for a boiling water bath canner (for processing pickles, fruits and jellies)

Click on this and see if you don't find it helpful: http://nchfp.uga.edu/publications/uga/using_press_canners.html