All American Canning Pressure Cooker
Some All American Canning Pressure Cooker Reviews!
Great Pressure Canner!
This is a very high quality, heavy weight canner. It practically screams, 'Industrial strength!' The slide clips and screw-downs securely fasten the lid to the pot. No blow-outs with this baby. The weighted pressure gauge makes operation almost foolproof. And no gasket required! Before purchasing a canner, I did a lot of reading in the rec.food.preserving news group. I saw endless inquiries about sources for gaskets for canners ranging from a few years old to many decades old. It was clear some of these people had spent many, many hours in search of a gasket. Avoiding the need for a gasket became a major criteria for my purchase.
I've had my canner for a couple years and am still impressed with the quality.
The Best Canner/pressure Cooker I've owned...
I do lots of cooking and canning - sometimes just for family, sometimes for large gatherings - and this cooker has made that chore much easier. Even when cooking for family, I'll make 2 chickens at a time, that way I won't have to cook another night. While the chickens are cooking, I'll also have stock to make rice or soup with. Forgot about cooking dinner? This baby can take 2 frozen rabbits from the freezer to the dinner table in less than an hour. Its large size makes canning large batches quick work. I have a double sink and it fits in nicely - a must for anyone with a large family !
The Safest Home Pressure Cooker Money Can Buy
I work for a machining company and asked a machinest and an engineer how safe it looks. Then I explained how it worked. They both admit they see nothing wrong with it and deem it very safe if used as directed.
I know this thick anodized aluminum will hold the pressure. It has not two, not four, but SIX locking screws. Screw down simultaneously on opposite sides for a level seal. Plus, it has three locking hooks that stops the lid from blowing off when you undo the screws. Not to mention the rubber pressure gasket in the lid that releases steam if the pressure gets too high.
Because it doesn't use a rubber ring gasket and is metal-to-metal sealed, it can last many life times. The steam valve is regulated with a special metal knob you sit on top of it.
Naturally, you have to follow the safety rules like:
* ALWAYS handle a hot pot with kitchen mitts.
* Never fill past half way when cooking veggies or rice that expand. Half way includes any water and extras. For other stuff, 2/3 way is good.
* NEVER pour cold water on it when it is hot, or apply cold wet towels.
* ALWAYS let the pressure gage DROP to zero before you open the pot.
* Open the lid AWAY from you, something you should do with any cooking pot.
* NEVER lift the pot by the lid handle, only by the pot handles.
READ AND FOLLOW ALL THE SAFETY RULES and don't try to over pressure cook your food. You will have fast, safe and delicious cooking experiences for decades.
Sure, you could buy cheaper ones, but I wouldn't put my trust in them. Especially if you have children. I'd go to the moon in this thing.
We pressure cooked two 4lb roast beefs for the first time, then cut it into 1/2' slabs. Those slabs made for a juicy and tender sandwich. Was as easy to chew as the thin sliced roast beef! The tenderness is fantastic.
I didn't cap it off until the water was hot, that's when I started counting the cooking time of 50 minutes. This cooked it fully with no pink in the middle. Next time I am guessing 35 minutes to keep it a little pink. Took about 30 minutes to reach 15 lbs of pressure, and the very instant it reached, the pressure regulator started to whistle. Used a mitt to remove the HOT pressure regulator. Took about 7 minutes for the pressure to reach zero. Best part of all, the whole house didn't smell like food!
