(Below is Don's book review this week.)
My book suggestion for today is tiny...but oh so packed with information: The Pocket Ref.
At only 5.5 inches tall, this is truly a pocket book. I've had a copy of the Pocket Ref in my possession for years. If for some reason you were magically sent back in time to the 1800s and could only take one book that could fit in your pocket, this is that book.
The Amazon link has an astoundingly long list of the diverse kinds of critical information this volume contains. Much of the information that makes up our modern civilization is included in this tiny, dense book.
Frankly, this is the perfect "guy" stocking stuffer. Highly recommend.
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Today's product recommendation is something near and dear to my heart: A pressure canner.
The two most common types of (American) pressure canners are All American and Presto. The advantage of an All American is its heavy-duty quality, the lack of a gasket (it has a metal-to-metal seal), and its incredibly study build. The All American quality is such that it can be used for generations. The disadvantage is cost – depending on size, prices range from about $350 to $650 (the best-selling model #921 is about $450).
The advantage of a Presto canner is its cost (about $125). The disadvantage is the gasket on the lid – it must be checked and replaced every so often to ensure a proper seal. Additionally, the Presto is not as heavy-duty as the All American, and frankly is not built to last as long.
I've owned my All American (model #921) for 35 years and adore it. I have used a Presto once or twice (while teaching friends to can) and, while I didn't like it as much, a lot of that was due to my unfamiliarity with the product. However it should be noted that every canner becomes passionately attached to his or her particular brand and model, so go with whatever brand you prefer. Both brands have a long history of home-canning excellence. (It's worth noting, however, that neither canner is recommended for use on a glass-top stove.)
I have no experience with Mirro canners and therefore cannot make a recommendation. Ditto for Presto's new electric canner – the National Center for Home Food Preservation has not approved the electric canner, though they stop short of saying it is unsafe (they just haven't tested it yet).
I'm a passionate canner and have canned literally thousands of jars of food in my All American pressure canner. A pressure canner is the ultimate tool for those interested in food preservation.
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(Obligatory
disclaimer: This post contains affiliate links. As an Amazon
Affiliate, if you purchase through those links, we earn a small commission.)
Thanks for the info on the products. Do you have an Amazon Store or something on that order that would list what products you're an Amazon Affiliate on? I'm not currently in the market for a canner but I could be interested in it later or in other products you've mentioned, but would need to dig through posts to find the affiliate links. Thanks!
ReplyDeleteI've been meaning to put up a page on this blog with the collection of our product reviews. Thank you for the push, I'll start working on that.
DeletePatrice
Both products are worth of recommending. Thank you. Regarding the All American canners, over at their site they indicate that up to, and including the 921, their canners can be used on glass top stoves. They do suggest one checks with their stove’s manual, or the manufacturer, to verify.
ReplyDeleteAt 72 years of age, I would bet 50+ years of pressure canning and food preserving.
ReplyDeleteI use the Presto Canner for all this time, I do have an American Canner, but honestly tis what your used to for sure.
Regarding the Rubber Seal, and pop-off plug, on the Presto, If memory serves correctly, I bet I’ve not replaced that thing maybe 3-4 times using the same canner for all this time, and running literally thousands of processed through this puppy.
Heck, I still have Canning Books from my grandma. BUT!!!! I recommend the New Ball canning book.
I will agree 1000% that Use what you’re comfortable with, and NEVER cut corners when canning. If it says 15# at 75 minutes, then it’s 15 pounds at 75 minutes.
One last thing, Pressure Canning on a Glass Cooktop, my 2¢ worth, NO way in a million years, get an alternate heat source, tis NOT worth the risk.
I actually have all 4 pressure canners. I bought an All American in 2012, then inherited a vintage Mirro and Presto from my husband’s late grandfather, who took impeccable care of them, even storing the Presto in it’s original box, complete with the manual. I did buy a new gauge and gaskets for it. I also got the Nesco electric canner (essentially the same as the Presto). It is good for small batches, like canning leftovers or small quantities of meat.
ReplyDelete