[Sca-cooks] OT:More on canning....

[WyteRayven at aol.com]

Ok....so I think I just made a mistake....

I found a small pressure cooker and decided to go ahead and buy it. Now, according to something I just read, it looks like there is a difference between pressure cookers and steam pressure canners. I had thought they were the same, and they do seem pretty much the same. The difference is that the cooker that I bought does not have a gauge to tell the pressure. It has a rocking thing at on the lid that is suppoesed to rock regularly when it reaches 250 degrees (15 lbs pressure). 

So, what I have read says that you are supposed to can at 240 degrees (10 lbs pressure). Does it really have to be that precise? Will the extra 10 degrees cause problems with sealing or the quality of the food?

I suppose I can take this one back if I need to and order one online later, as they seem to be quite a bit more expensive than this one.

Thanks,

Ilia