Haven't really looked int pressure canner's in a few years. but for 43% off list. I'm considering. but need your input

specifically the ad states

"it is important that you never cook rice, applesauce, beans, cranberries, macaroni, rhubarb or spaghetti in your cooker �" these foods tend to foam, froth, and sputter and pieces of food could block the safety or pressure release devices; therefore, it is advised not to use these items in this pressure cooker."

does this mean directly or in jars as the intended use?

is this a good deal

BTW offer ends 10/31 if you have interest too.

It's a beautiful piece of equipment. And a good price, but Overstock, Sears, Amazon have it for between $215-$220 too. I'm not familiar with the site you linked to know if reliable, acceptable shipping costs etc or not.

This is considered just about the Cadillac of canners, and I don't mean that it isn't a workhorse, just possibly the best for those who can invest that much in a canner.

http://www.allamericancanner.com/allamerican921pressurecanner.htm

http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z

for starters. Lots of them for sale on eBay too.

It means directly in the canner. If cooking things like rice, pastas, etc. they are cooked in a pan in the cooker - manual explains how to do it. Most them you would not can anyway - rice, pasta, cranberries, rhubarb - even in a pressure canner, but you could do beans or applesauce in jars.

Dave

Amazon and Overstock both ship it for free at a slightly higher purchase price. With Amazon I pay WA state sales tax, almost 9%. Not that I'm in the market this year, I'd like to have one but my vintage canner hasn't given me good reason to replace yet.

But then I have to admit I can't see spending that much money for a canner, ANY canner.

Dave

I do no know how this pressure canner/cooker works BUT , if you have go soley by the gauge to control the pressure, You will need to pull up a chair and sit by the stove and make sure you have had plenty of coffee to satay alert. UNLESS it has a WEIGHT system to automatically relieve the excess pressure, beyond what has been set..

I have just learned all this stuff by reading tens and tens of testimony and comments that PC users had about PRESTO's triple pressure weight system. This fairly new system make that old GAUGE WATCHING and playing with the burner knobs(electric or gas) a history . Do Yourself a favor and go to Amazon and read all about it. UNLESS< AS I SAID, THIS UNIT THAT YOU ARE AFTER HAS COMPARABLE SYSTEM>

The All-American gauge is a back-up. It offers a three-setting weight standard, while with the Presto it's an additional purchase.

(Some older Mirro canners also have the three-setting weight and a gauge.)

Carol

The technology is the same. Most of them are made of aluminum . Stainless steel ones sell at a premium. They all have weight/jiggler/hisser control plus secondary safety pressure relief valve, for just in case. But with the weight system that should not be triggered unless somebody is negligent and puts the cooker on real HIGH mode of stove.

But I personally prefer the Stainless steel.

I have one of the cooking, not canning size, and I would not want it in the larger version for canning, it doesn't begin to compare with my 1970's 22 quart that is still serving me well.

I usually take a more minimalists approach to cookware, thinking the more bells and whistles can mean more to go wrong eventually, but my now-two-years-old Fagor multi function electric pressure cooker has been a cooks dream. I love this appliance and use it frequently for pressure cooking and slow cooking both. Nesco makes one similar, I don't know if the Nesco has the same flawless silicon gasket as the Fagor.