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From: nomikins (12.107.203.68)
Subject: Well,
Date: August 22, 2003 at 2:05 pm PST

In Reply to: But........... posted by Griz on August 22, 2003 at 1:51 pm:

As I understand it, pressure canners have gauges for the purpose of regulating the pressure in order for temperature/pressure in a sufficient quantity to kill the bacteria that can cause botulism, a potentially fatal condition. I use a pressure canner for my canning, and I have taken the trouble to get the gauge tested for accuracy. I haven't killed anyone yet! :)

I don't know how you would go about ensuring both consistent temperature and pressure for the period required in order to safely process food in a pressure cooker not designed for canning.

If you are really determined to use a pressure cooker for canning, I would suggest contacting the manufacturer to get their recommendations. Better to be safe than sorry! Good luck.

Follow Ups:

• Re: Well, Griz 8/22/03 (1)
  • That isn't the point. (And I am the one who posted the original quotation.) m Elote 8/24/03 (0)

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