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While considering containers I visited what used to be my number one store for such goods. While there, for whatever reason, my mind drifted to something that has been on my mind. A pressure cooker would make for fast and relatively simple cooking. It might even expand my culinary skills a goodly bit. I like to think of it as an indoor grill. Not that it grills, but cooking is fast, easy, clean, and scalable. Larger group or leftovers needed? Not a problem. So, after looking over containers, I began looking over pressure cookers available at the site. Being who I am, that is only the beginning.
After seeing what was available, realizing I have zero ability to quantify the qualities, needs, and wants from users of such devices, and being on the internet already, a research project unfolded. No, one site is not enough. Gladly so, as it turned out and usually turns out. I found several very good sites. One of the best offered no brand choice, choosing merely to highlight what is good and bad or wanted and unwanted in such a device (good and bad are not always obviously juxtaposed). Further, in that and another site, I noticed that living at 4K+ elevation rules out using a typical pressure cooker for canning. And, actually, most pressure cookers are no longer suggested in the canning process, meaning another set would be needed for that. Since my gardening skills and success warrant no such expense, at this point, I believed I could simply focus on a standard pressure cooker. I do cook beans, rice, and meats frequently, meaning the expense could be warranted.
I would love to have a double duty device, one that would cook and can at this altitude, but I do not think that is possible, at this point. I could be taught differently, and I continue my search. However, at this point, this is the probable pick. Not only does it have everything of value on all of the lists, save a long handle (not so good on 8 quarts anyway, while it's two stubbier handles make more sense at least to me), it has a few undescribed good features. For example, it has two steam release mechanisms, one for mid-level and one for high pressure ratings. It works at low, medium, and high pressures (5/10/15 psi). Further, this particular device has both an 8 and a 4 quart pan (if only one lid), and an insert basket.
One thing always seems to lead to another. I, of course, ended up buying nothing. Further, I am taking containers off my list for the moment. How did that happen? I will begin, now that I am thinking about it, searching for a cannery pressure cooker which works for food and at this altitude. Perhaps cannery devices are able to achieve higher pressures? Of course, this is not necessarily good if it is limited to high pressure, as some foods require lower pressure. Maybe all foods do. It is amazing how little I know about so many things. Still, this item, or one like it, is on my list. I am thinking I will save pennies for a personal Christmas gift. Good thing I am not a woman, I would have to hit myself with it for the notion!
You are right that they are really not dual purpose devices. You *can* cook in a pressure canner, but the thing is the best canner out there is the American brand and it is made of aluminum, which is generally not the best metal to cook food in.
ReplyDeleteYou can get stainless steel canners, but they do not have the metal to metal seal that the aluminum American brand has, and this is an important detail.
I also own a pressure cooker of unremembered brand. Daisycat bought it. I've never used it yet. I have used my pressure canner on several occasions however, and love it.
For many vegetables you would not need a pressure canner--a water bath canner works well for fruits, jams & jellies and acidic vegetables such as tomatoes. What the pressure canner really excels in is to preserve meat that you may find super cheap on sale (for example around the holidays), that you can put up for later use throughout the year.
Or for your preparedness larder.
Not saying go for it at this time necessarily--if the main thing you want to do is pressure cooking, I'd get the stainless steel pressure cooker you found.
Great, that not only clarifies what I have found, it puts it all in one place and adds a brand, American. Which, by the way, was a temptation. The last time you spoke of pressure cookers was the time you were canning turkey, iirc. I do not know, but I think you put up the brand or maybe a link to it. I know I looked at it then, but I was so busy or between so many things that I couldn't really do much more than look.
ReplyDeleteThe simple pressure cooker is an amazing item. I may have suggested that my mother created a neurosis for me regarding those. Beyond having conquered most of her apron string scars and ligature damage, I have become a cook in my own right and it is time. As well, safety improvements since her time are huge. I remember her using this device to cook so very many things. Things I miss. From tough beef cuts like cow tongue and heart to whole meals, like beef and homemade noodles to soups and such. If cooking your batches eats up too much time to clean when finished, you might consider getting into it? It cooks not just meats, but beans (from dry(?) if I heard right) to rice to... almost anything.
I will look up American though, and because canning meat is a very nice option, I will keep it bookmarked. If the world falls so that bookmarks are useless, my chance of laying my hands on such an item anyway will come to naught. Sometimes, bookmarks and hope are as good as it can get?