Under pressure

I have a confession… I’ve bought another a new gadget. It’s something that I’ve wanted for several years now, but have been unable to buy in the UK. Finally, however, thanks to the ‘global shipping programme’ available on a certain on-line auction site I was able to place an order from a seller in the US and pay all the import duty and shipping up-front for a very reasonable price.

So now (having coveted the ones belonging to several of my friends) I am the proud owner of a Presto pressure canner:

Hey Presto - a pressure canner!

Hey Presto – a pressure canner!

It was described on the Presto web site as an ‘entry level’ canner, since it only has a capacity of 16 quarts (US), but it’s certainly ample for what I need. Selecting an appropriate model took a while since I needed one that I could use on a ceramic hob. In addition, I had to read around to discover whether there was a difference between a pressure cooker (for sale in the UK) and a pressure canner (not for sale in the UK as far as I could find). It turns out that a pressure canner has a gauge so that you can maintain it at a specific pressure for a specific length of time (you can read more here).

Having a canner means that I can preserve all sorts of food in jars, not just acidic things like apples and tomatoes, without the risk of botulism. My first experiment is actually going to be with apples, because I still have lots of them to process, despite my dresser already looking like this:

It's an apple-fest!

It’s an apple-fest!

I will report back soon.

 

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