Originally Posted by
PHyrbird
Bazoo,
Mother, Step mom, & wife did the canning for decades. I'm not sure about the brands so much but here's what I can help with.
I think most of the brands were Presto, maybe. Get a good one, tall is better, should handle 7 quart jars (I got boxes of them if you need some), get one with the screw in gauge too (not the weight type, not the ones with the rubber fitting for the gauge)
Pay attention when processing. These things work by STEAM. If the pressure gets too high it can BLOOIEE. Terrible mess, even if no one gets steam burned. Take ZERO chances with too high pressures, that's why I recommend the gauge.
Sterilizing is priority one everything needs to be at least blanched B4 processing. utensils should be boiled to death. Never use stuff you can't sterilize, it's asking for a bad case of intestinal problems minimum. Stainless is your friend.
Get: magnet tool to pick up lids w/o touching while still in hot water.
jar lifting tongs to lift stuff out of canner while hot, saves time for the next load.
Lid opening pliers to break loose those bone tight lids after they cool. Less arthritis.
Vitorio strainer to crank out juices for canning, they're real time savers. A little messy but productive.
Source: Amish or Mennonite stores. Some online, with caution.
Meat canning is another level, be very wary of spoilage after 3-6 mo. We did very little of it. That's what a freezer is for. Perhaps jerky is safer.
The glass jars are sensitive to cracking if quick changes of temps, Inspect B4 use closely, Never set cold in hot canner, Never set hot from canner on cold surface. Very messy, plus glass slivers everywhere. A large cooling rack helps, big enough to handle 2 loads, 14 jars.
Be very particular about checking lids after storage. Any that "POP' up while sitting are mandatory in the compost.
Pickled cukes, peppers, onion, cabbage (kraut), are delicious & can keep for years. Tomato juice or any acid type veg keep well too.
Beans: try the Kentucky Wonders, great flavor after a week in the jar, Blue lake are good too. Black eye peas, limas, can be canned but we usually froze for flavor, yanow.
Fruits keep well too if in a dark place, some "brown" with storage though.
Another thing to try is a pressure cooker after you get accustomed to the canner. A lot quicker cooking for stews & steaming foods; again pay attention while processing.