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

[johnna holloway]

I don't think that one substitutes for the other.

You can however use the pressure cooker to "cook" the jam or jelly down 
of course which reduces time. And you may find enough uses to justify 
keeping it.
Pressure cookers are rather sensitive and everything I've read about 
them stresses that they ought to be used according to the instructions.
In other words, don't experiment with them. Older models are subject to 
trouble with seals and such. Failures can end in burns. You might see if 
the local extension office or school district evening course office 
offers a canning class.

Johnnae llyn Lewis

WyteRayven at aol.com wrote:

> 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