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From: Elote (ip68-99-197-21.ph.ph.cox.net)
Subject: Found it! Why not to use a pressure cooker for canning. m
Date: July 1, 2003 at 6:27 pm PST

Some asked about this a while ago; I didn't post at the time, and today found a response on Miss Vickie's site.

I'm including the text instead of linking it because I'm not sure whether it's in the membership only section.

Even though some manufacturers certify their brand of pressure cooker is acceptable for use as a pressure canner, most canning experts will tell you not to use a regular pressure cooker for canning purposes. You can, however, still use a pressure cooker with a regular lid, for small batches of water bath canning. Pressure cookers are NOT recommended for canning because a fully loaded canner takes a longer time for heating and cooling. This time is taken into account when determining processing times in standard canning timetables. The smaller pressure cookers have smaller loads, and this causes them to heat and cool quicker than a pressure canner. This causes problems with accurate timing.

That "problems with accurate timing" translates into increased risk of food poisoning, including fatal botulism.



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