Look into the opinions on this Web site – Kuhn Rikon, Fagor, WMF and Fissler ONLY make spring-valve cookers. Magefesa tends to make both of those. You’ll choose to ensure that you get 1 of their “super-speedy” cookers to stay away from dealing with the identical expertise you’re having While using the presto.
I absolutely sure want to can meat in the home over the Wintertime. Just how long have you been using your flat top rated for canning? Any challenges?
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Kellene, you gave me the bravery to can meat And that i thanks. But I worry I did one thing Erroneous. I utilized broad mouth pint jars, sterilized and heated, crammed with meat, included simply enough sizzling drinking water to fill and processed with the necessary 90 min at fifteen# pressure. My canner only holds five huge mouth jars and one of these was lying on its aspect After i opened the canner as well as the h2o and other jars were all greasy on the edges.
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A stove is right helpful, but I have canned salmon about a wood fireplace. T’have been a goat-roping practical experience shuffling three canners, going coals and incorporating wood, but it surely can and has been done.
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You are referring to my idea about not adding thickeners inside the tension cooker before pressure cooking, ideal?
Janet, I happen to be canning meat for virtually 10 years. I never ever knew any diverse about a flat leading stove vs. An additional form until the final handful of a long time. But I haven't had any problems with it and it isn't due to the fact my stove is some hoyty-toyty brand.
More liquid. As stress cooker measurement increases so do the least liquid specifications – while a small 2qt tension pan only needs about 1/2 cup of liquid (or significantly less) to achieve tension a much larger 12qt strain cooker requirements two
Thanks Kellene I failed to wish to serve poor foodstuff. The hamburger was ninety three% Body fat cost-free. Not far too concerned about the fat for wellbeing good reasons.
I choose to use the big mouth, pint sizing jars since 1 pint generally holds a pound of meat and that’s what most recipes demand.
put the strain pounds on the pan, As outlined by company’s directions and in thought of your respective altitude.
Hello Laura, I did use precisely the same burner. I utilize the term “hob” in which you use burner. I have a 4 hob cooktop. A few gas burners – Wok, medium and small – and a person electrical plate. So I tend to use “hob” for all of them. Like you I have spent time in IT, and also have uncovered the learn the facts here now benefit of redundancy.