Durgan
Attractive To Bees
In pressure canning the objective is to raise the temperature of the jars to 240F for some set time to kill all bacteria. What I mean is it is possible to reach 15 PSI without the jars reaching 240F. My procedure is to operate the pressure cooker without the bubbler in place for about 30 minutes. This ensures the jars reach 212F. Then the bubbler is applied and the pressure allowed to reach 15 PSI, then the timer is set. I pressure all my produce at 15 PSI for 15 or 20 minutes. Never have anything spoiled using he procedure.
http://www.durgan.org/URL/?BDUGG 18 April 2012 Pressure Cooker
Pressure cookers have got a bad name, since when cooking items like peas and beans the rocker hole can get plugged from small particles like skins bubbling up blocking the exit, pressure builds up and the safety valve blows and scares people away. When the safety valve blows there is as miserable mess to clean up, usually from the ceiling of the kitchen.
To eliminate the blocking problem, I use a colander with the handles knocked off. Handles are knocked off with a sharp blow from a hammer, since they are only spot welded. When inserted into the pressure cooker, there is about two to three inches for the water, which doesn't touch any food placed in the calendar, hence the items are steam cooked, and no bubbling occurs. I have also used the all steel butterfly steam device with feet. It is equally as effective. My cooker has been in operation for over 20 years.
The gasket should last for the life of the pressure cooker if a film of vegetable oil is applied to the metal surface, where the gasket sits prior to use. Also the lid should never be used loose to cover the pot, since heat builds up and destroys the gasket. The pressure cooker may be used as a boiling pot, but never use the gasketed lid as a cover.
The best cooker on the market is the Presto, since it has a dead simple effective closing mechanism. Some of the new types now on the market are complicated with silly elaborate safety devices which are a recipe for trouble down the line, and serve no real purpose.
One more caveat. The bottom of the pot can get warped if placed on high heat with no water, or the water gets all evaporated. If this occurs the pot will not sit flat on the heating surface. There is a bulge. It also destroys the gasket.
I don't use the cooker for vegetables, since they will turn to mush very quickly. To make a quick stew, the meat is pressure cooked for about 15 minutes, then placed in a pan to brown nicely, then vegetables are added to the meat in another pot and cooked in a normal manner to prevent them from being overcooked.
Here is the two cookers that I have. Now I use the pressure canner for all my cooking.
http://www.durgan.org/URL/?SJYCT Common use.
http://www.durgan.org/URL/?CIBMF Canner.
I have experienced all the problems mentioned at one time in my life, so my comments are from very practical experience.
http://www.durgan.org/URL/?BDUGG 18 April 2012 Pressure Cooker
Pressure cookers have got a bad name, since when cooking items like peas and beans the rocker hole can get plugged from small particles like skins bubbling up blocking the exit, pressure builds up and the safety valve blows and scares people away. When the safety valve blows there is as miserable mess to clean up, usually from the ceiling of the kitchen.
To eliminate the blocking problem, I use a colander with the handles knocked off. Handles are knocked off with a sharp blow from a hammer, since they are only spot welded. When inserted into the pressure cooker, there is about two to three inches for the water, which doesn't touch any food placed in the calendar, hence the items are steam cooked, and no bubbling occurs. I have also used the all steel butterfly steam device with feet. It is equally as effective. My cooker has been in operation for over 20 years.
The gasket should last for the life of the pressure cooker if a film of vegetable oil is applied to the metal surface, where the gasket sits prior to use. Also the lid should never be used loose to cover the pot, since heat builds up and destroys the gasket. The pressure cooker may be used as a boiling pot, but never use the gasketed lid as a cover.
The best cooker on the market is the Presto, since it has a dead simple effective closing mechanism. Some of the new types now on the market are complicated with silly elaborate safety devices which are a recipe for trouble down the line, and serve no real purpose.
One more caveat. The bottom of the pot can get warped if placed on high heat with no water, or the water gets all evaporated. If this occurs the pot will not sit flat on the heating surface. There is a bulge. It also destroys the gasket.
I don't use the cooker for vegetables, since they will turn to mush very quickly. To make a quick stew, the meat is pressure cooked for about 15 minutes, then placed in a pan to brown nicely, then vegetables are added to the meat in another pot and cooked in a normal manner to prevent them from being overcooked.
Here is the two cookers that I have. Now I use the pressure canner for all my cooking.
http://www.durgan.org/URL/?SJYCT Common use.
http://www.durgan.org/URL/?CIBMF Canner.
I have experienced all the problems mentioned at one time in my life, so my comments are from very practical experience.
