Best pressure cookers according to redditors

No, absolutely not, that cooker is not designed for canning.

You'd get more mileage and resale value out of a dedicated canning cooker. If you like it, yay! You have a real canner! If you don't no big deal, you resell it on ebay and lose maybe $50 over whatever price you paid.

Or for $20 more dollars over the one you listed you can get a real one from Presto for $70 right now.

Also, canning 3 jars at a time is a waste of energy, imo.

Prestige Pressure Cooker
http://www.amazon.com/Prestige-Deluxe-Stainless-Pressure-Cooker/dp/B000UZM9HC

Yes! Pressure cooker is 100% the way to go. It can make short work of any tough meat in 30-60 minutes (depending on the final consistency you are going for), not to mention any sort of dried legume, and even perfect risotto in 10 min, among other things. I haven't cooked anything in my slow cooker in years. I only keep it around as a food warmer for when I'm hosting parties, in which case I'm transferring food into it that I made some other way.

While many will have you believe the pricey InstaPot is the only way to go, I have a regular stovetop T-Fal brand pressure cooker that has been an absolute workhorse for me. I haven't had to replace anything on it after using it almost weekly for the past three years. You can also sear meat in it before adding the rest of the ingredients and sealing it for pressure cooking, which I'm not sure the InstaPot gets hot enough to do well.

Every home cook should own a pressure cooker!

I only have one pressure cooker but I've had it for over 15 years so I highly recommend it. This Fagor Splendor is basically the exact same design but slightly updated in looks. Seems well reviewed.

If you have a stovetop pressure cooker that can reach 15 psi (~105 kpa), you have an autoclave :) You can find a good one for about $75-100 on Amazon. Here is the not-so-fancy one I have for pressure canning meats and veggies.

They also make "legit" stovetop autoclaves that are made from heavier duty cast aluminum and are larger and a bit more rugged.

edit: That said, not all plastics deal with autoclaving well. A lot of medical plastics are sterilized by irradiation because they will warp under extreme heat and pressure (polystyrene is one of them.) So if you're experimenting around, don't be surprised if something pops out from the autoclave looking like a booger.

Buy a better canner, and stop using super high heat all the time. You need to maintain a boil, not try to melt the pot. If they are doing a ton of canning, they might want to invest in one of these monstrosities.

This 23 quart Presto will serve you quite well.

Try to get a strong stainless-steel pressure cooker rather than the aluminium ones. The steel is heavier to handle, but the advantage is that you can saute onions/garlic/spices directly in it before putting the main ingredients in. That allows you a wider range of recipes than just plain pressure cooking.

This is the one I got: http://www.amazon.com/Prestige-Deluxe-Stainless-Pressure-Cooker/dp/B000UZM9HC
That is Not an affiliate link, I get no commission or anything. Just trying to help. I got the 6 liter one from a local store a few years ago. Then I saw Amazon had a 2 liter model, and since I sometimes make smaller batches, I also got one of those. The one I got in the store came with a set of three matching steel pans that fit perfectly inside so you can cook rice in one and veggies/lentils in the others. The Amazon one just came on its own, no extra pans - I guess because it is smaller.

With aluminium cookers, you should not put food directly in the cooker - aluminium can react with food, esp if there is acidic stuff in it. The only upside of Al is that it is lighter.

[And as with almost anything else, see if you can find one that is not made in China - they seem to have invented "stainless steel" that starts rusting, and the plastic handles disintegrate within a couple of years.]

No. You can't use a pressure cooker in place of a pressure canner.

At a minimum, the only tested and validated safe pressure canners are required to hold a minimum of six 1L/1Qt jars. Anything smaller can't hold sufficient heat energy to ensure it will properly kill harmful bacteria (particularly C. Botulinum).

In addition, a pressure canner must have a gauge (dial or weighted) that can hold the pressure at a specific setting (generally 5, 10, or 15lbs of pressure). The cooker you've linked has no such gauge.

There are no substitutes or shortcuts here. You need a pressure canner.

These were the things I initially bought when gathering cookware.

Enameled cast iron dutch oven

Cast Iron Wok or a carbon steel wok.

Stainless steel cookset

Pressure Cooker

Cast Iron skillet

Stainless steel roaster

*Pyrex Bakeware

no. get the stuff yourself at stores and such. this way you know exactly what is going on. You can go big as hell for about 250$, bigger than this kit.

Heres your supply list


Quart jars -12$ for a pack of 12

Aluminum foil- cheap

spores- find a good shroomery sponsor

Pressure cooker- just got this bad boy the other day. get it. http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_4?ie=UTF8&qid=1367466002&sr=8-4&keywords=pressure+cooker

Some 66 gallon sterilite tubs - ~10 dollars each where i get them

some rye berries or wild bird seed - i get it at whole foods by the pound. cheap

vermiculite - 5$ a 32oz bag i believe where i live

coco coir- ~10$ a 3 pack at petsmart

some sterilie supplies such as gloves and isopropyl alcohol and disinfectant spray. etc.


If you want any help at all shoot me a message! im more than happy to help.

It's the All-American 30 quart pressure canner. =) https://www.amazon.com/All-American-30-Quart-Pressure-Cooker/dp/B0002808Z2

I looked into these. Decided to not mess around and got one of these instead.

The presto 23 quart is a nice unit. Also includes a pressure gauge so you can glance at your operating pressure $90.

Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_apa_L0YKzb5SDJTTT

This one isn't the biggest on the market, but will process 14 quart jars.

Dont listen to these guys. You have an absolutely sick pressure cooker. These are highly sought after, specifically because they are so well manufactured and will last many lifetimes. You'll need to replace the gauge though. Get a nice geared pressure gauge, shouldn't run more than $20.

Amazon still sells this exact product. Seriously, please dont throw it away. Use it. Its an absolutely beautiful tool.

Here is the gauge: http://www.amazon.com/All-American-pressure-cooker-guage/dp/B000S8I0YW/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1421020100&sr=1-7

Here is the slightly bigger version of the PC you have:
http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1421020100&sr=1-1


I monitor this subreddit, every time someone posts a picture of an all american people discourage them from using it. Such a shame. Sell it to me, ill use it.

No. I highly recommend AGAINST getting the T-FAL Clipso. It doesn't operate at the full pressure as most stovetop pressure cookers do. That means you won't get the full benefits of pressure cooking and you'll have to constantly alter the timing of any recipes from high to medium pressure. The closing mechanism on the lid overly complicates what's normally a simple process - for what purpose??? To be able to operate the lid with one hand, they say. That's utterly ridiculous. How are you going to get it to the stove with one hand when it only has two handles on the sides? I can move a pressure cooker with one long handle around with one hand.

Here's a better pressure cooker from Amazon that's cheaper and works like a pressure cooker is supposed to operate. I own 2 of them, a 6qt and a 4qt, and the lids are identical so they act as backup for each other. The 4qt. size is better to cook for 1-2 people, and it's usually better to use the smallest pressure cooker needed for the job to reduce the time it takes to build up and release pressure, so long as the pot isn't overfilled above 75% full.

This bad boy right here works very well, bought mine in 2011, still going strong

Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_apa_i_i5SYDbJCTKVM9

Here are all the things you need to know to start canning foods at home.

Canning Basics

Only Pressure Canning is recommended by the USDA for home canning of Meats or Vegetables. I recommend this large capacity pressure canner

Fruits, Jams and Jellies, Tomatoes and Salsas can be Water Bath Canned in most cases. This is a nice kit to get started with from Jarden

Ignore the steam canner, microwave canner, open water bath kettle, and any "reusable" canning lids---these are all a quick way to discover food poisoning.

Buy standard canning jars at garage sales and thrift stores---I like the wide mouth jars best. I also run an ad on craigslist offering to buy jars when I need them. I pay $2.50 per dozen for the pint size and $4.00 a dozen for the quart size. Carefully check each jar's rim to make sure there are no flaws or chips. (Always store empty jars with rings on them to avoid getting chips.) New jars with lids and rings are available in most grocery stores for $9-$14 per dozen. Buy brand name jars only---this is not a time to use cheap knock offs. Each jar should be clearly imprinted Ball, Mason or Kerr. There are many brands of vintage jars and all of those should be fine as long as the rim is sound. Save the boxes and dividers that come with new jars and use them to store the finished products.

Always use new canning lids Never reuse this part!

Remember, you don't have to grow a garden to benefit from home canning--now is a great time to buy produce while it's cheap!

Today's Buy of the Day: 12 ounce bags organic green beans-already trimmed and washed at 2/$1.00 = 24 quarts of green beans with bacon and shitaki mushrooms(33 cents a pack!) now in the pantry for about 50 cents per quart!

> The stove top ones are the dangerous ones.

Even with those, the danger is over stated. If anything, I'm more confident about one I use on the stove, because I can inspect all of the parts easily for damage everytime I use it.

Even an old pressure cooker will be UL rated, unless it's ancient.

https://www.ul.com/marks/

You'll have a blow-out plug, for anything made after 1977 (so within the last 40 years).

https://www.amazon.com/Presto-Pressure-Cooker-Canner-Overpressure/dp/B0016CV0X2/ref=sr_1_3?ie=UTF8&qid=1526768658&sr=8-3&keywords=pressure+cooker++plug

These are still made today; they use weights on top, all three for 15 pounds of steam, two for 10 pounds, and just one for 5 pounds.

If you have to go back further than that, they have parts going back to 1957.

https://www.amazon.com/Presto-Pressure-Indicator-Regulator-Cookers/dp/B00M7VWGES/ref=pd_sim_79_8?_encoding=UTF8&pd_rd_i=B00M7VWGES&pd_rd_r=P6HHAYRW3XD075H1Z6EE&pd_rd_w=Rgk2e&pd_rd_wg=6yMgB&psc=1&refRID=P6HHAYRW3XD075H1Z6EE

It's basically the top, the bottom, the seal, the plug, and the weights.

You inspect everything every time you use the pressure cooker.

Anything doesn't look right, you replace them.

The more modern ones use a twist orifice, instead of weights... that can get clogged with food (you inspect to make sure it's open).

If you get them on sale, either style, they're much less than $100.

https://www.amazon.com/Presto-8-Quart-Stainless-Pressure-Cooker/dp/B0000Z6JIW/ref=sr_1_22?s=home-garden&ie=UTF8&qid=1526768988&sr=1-22&keywords=pressure+cooker

Either way, you have a pressure vessel in your kitchen, the only difference is that the old design has been used billions of times (people have been canning with them for years, same for cooking). The digital ones are nice, but you probably won't get parts for them in 10-20 years.

I agree with loveshercoffee. I would have to say if you want your salsa that way you need to make a fresh batch when you want it. I have made some tested cooked salsa's that were amazing and very shelf stable. If you want to can salsa, please for the love of God follow a tested recipe. I personally would not eat what you put on your shelf. The pH test strips might not accurately test the chopped veggies even if the juice is correct.

Something that has been tested for a pressure canner and has no instructions for a water bath means it needs to be pressure canned. Sorry, but unless you buy a pressure canner for $75 bucks please hold off on trying the peanuts.

we don't want you to die or get sick

From India here - is the pressure cooker you get in USA same as the ones we get here?

http://www.amazon.com/Prestige-Deluxe-Stainless-Pressure-Cooker/dp/B000UZM9HC

Presto Aluminum 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B073NCFL2L/ref=cm_sw_r_cp_api_i_A9qKDb2BRYVYZ

you found a cheaper one! i’ll pick yours

Hey, want to get on a list together? I'm a middle eastern male and I own this pressure cooker and I love it.

Yes. The All-American line. More costly up-front, but in exchange, they will outlive you.

I still have, and use, the one my mother got as a wedding gift.

In 1956.

They rely on a flat metal seal, so no rubber gasket to age and rot!

Absolutely! We got ours from Amazon after a bunch of research. I can't recommend the one we got more. They are not cheap, but this is a tool that you will buy once and it will be inherited by your next generation.

Called All American pressure cooker. We got the 21 1/2 pint unit. Was just under $250.00 Again, they are not cheap, but this is a unit you will buy once.

I just opened a can of salmon that I had on the shelf for 4.5 years, and it was as good as the day I made it. Pressure cooking for canning and long term storage is the way to go, and something that our grandparents used to do. It is really neat to see it coming back into the public eye again.

I also highly recommend the Ball Complete Book of Home Canning. This is the bible on how to preserve all kinds of foods. It is my one and only go-to book for knowing how to get things done right.

Hope you get into it! I scour thrift stores and yard sales for canning jars you can never have enough glass. And the glass is reusable! I have jars that were handed down to me that are from the 70s, and still are great.

Once you get into canning and preserving you will never go back and wonder "why didn't I do this sooner?"

Best of luck, let me know how it goes. I love sharing the information and insight.

PS: I would not go under the 21 1/2 pint size pressure cooker. Pressure cooking takes time (the fish I do takes 90 minutes per batch at 10LB of pressure), so you want to do as many cans as you can at one time. If you can go bigger, do! You can never have too much space to can in, but it is easy to not have enough. But bang-for-buck I found the 21 is really the best overall size and deal going.

All American brand might be what you are looking for. Except it is aluminum, not stainless steel. Available on Amazon. Heavy duty, gasket free. They are expensive, but will last forever. I use mine as a pressure canner for vegetables, non-acid food, especially tomatoes. Can be used as a pressure cooker or as a water bath canner without the pressure valve in place.

http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1426139931&sr=1-1&keywords=all+american+pressure+canner

Recipe:

• 15 Roma tomatoes
  
  
• 16 Jalapenos
  
  
• 2 White onions
  
  
• 2 Heads of garlic
  
  
• 25 Fresno peppers
  
  
• ~1 cup Apple cider vinegar
  
  
• ~1/4 cup Sea salt
  
  Smoked all the vegetables on the grill at a low temperature, about 150 F, for an hour [Pic of everything on the grill]
  Cooked over direct heat on grill until some char forms, then stems removed from peppers and blended
  
  For the pressure canning, I bought an All-American 15.5 Quart Pressure Canner. After a test run to make sure I could get it up to pressure, I canned 4 pints and kept the rest to compare to. The flavor is different between the fresh salsa and the canned, but it's not bad. The canned salsa is a little bit sweeter, but there's still plenty of heat and the smoke flavor is still there too.
  
  If you want to can your own salsa, make sure you read up on it! Water bath canning may not be adequate for homemade recipes, since low acid content could introduce botulism to your salsa. Pressure canning is much safer, and while the flavor is different, it's still really good.
  
  I'm definitely a bigger fan of fresh salsa, but for those times when vegetables are out of season or I want to give some salsa away, canning isn't a bad option.

I would consider All-American to be a buy for life quality pressure cooker. Reviews at Amazon support my claim.

https://www.amazon.com/All-American-2-Quart-Pressure-Cooker-Canner/dp/B00004S893/ref=sr_1_1?ie=UTF8&qid=1481924872&sr=8-1&keywords=All-American+15-1%2F2-Quart+Pressure+Cooker%2FCanner

You don't need a fancy instantpot or whatever. This one works just as well and is far more economical. I use mine at least weekly. But as another Redditor said, you can make this in a regular pot as well.

Even cheaper Presto 01264 6-Quart Aluminum Pressure Cooker https://www.amazon.com/dp/B00006ISG3/ref=cm_sw_r_cp_api_nXwzyb18VT21N $23.

Not exactly expensive.

http://www.amazon.com/gp/aw/d/B00006ISG3/ref=mp_s_a_1_4?qid=1398884138&sr=8-4&pi=AC_SX110_SY165_QL70

Or for absolute cheapest monotub and pressure cooker grow:

• Aluminum rocker-weight PC: $25
  
• A spore print ($10) or syringe ($20)
  
• Some jars $0-$10
  
• Bag of Whole Brown Rice, Bird Seed, popcorn.. etc: $4
  
• Three bricks of coir from the pet store: $7
  
• Big bag of verm: $7
  
• Plastic tub: $3-$10
  
• Lifetime supply of polyfill: $5
  
  This could yield 4-6oz dry per tub, with enough coir to do 3 grows, could be 4oz(pessimistic)-18oz(optimistic) dry for ~$88.
  
  Subsequent grows will cost much less: coir/verm/bird seed would be the only recurring expenses making it $18 for 4-18oz.

The pressure cooker doesn't have any settings. I have a presto and I just put it on my stove burner on the highest setting until the top thing starts rocking, then I turn the heat down to 1/3, which will keep the thing on top rocking for the duration I cook. That's how I cook everything. Most meats ~10 minutes, cool under the sink. Most vegetables ~1 minute, cool under the sink. I cook rice for about ~2mins, then set it aside for ~5mins, then cool under the sink.

I've never seen one like this so I can't comment on the quality or anything.

I have a very inexpensive, no-frills Presto. It's not expensive but it works great. It's got a nice, heavy bottom that makes it great just to use as an extra saucepan as well. You can also buy an alternate weight for it (part number 50332) that will allow you to use varying pressures (5, 10, 15psi) with it.

Kheema: serves 3

Ingredients

• 1lb Ground Beef
  
  
• 1 large russet potatoes skinned and cubed (inch)
  
  
• 1 large red onion
  
  
• 3 cloves garlic minced
  
  
• 3 jalepenos diced
  
  
• 2 serrano peppers julienned
  
  
• cilantro 4 stalks diced
  
  
• canola oil 2tbsp
  
  Spices:
  
  
• 1tbsp: cumin powder, coriander powder, indian red chilli powder,
  
  
• 1tsp: salt, garlic powder, ginger powder
  
  
• 0.5tsp turmeric powder
  
  Method:
  
  In a pot on medium heat, add oil, onions and stir fry it till it become translucent
  
  Add jalapenos and garlic and story fry till light brown
  
  Add ground beef and mix well. Fry for 10mins constantly stirring on medium
  
  Add all the spices. Fry for 10 constantly stirring on medium.
  
  Add the pototes, mix, and fry for 10 mins on medium.
  
  Add 3/4 cup water, cover with tight lid and reduce heat to simmer.
  
  In 10 mins add serrano peppers. Cover and cook 5 mins.
  
  Add diced cilantro. Turn off heat.
  
  Let it cool for 5 mins and serve with rice, naan and daal.
  
  
  
  
  
  Daal: Serves 8
  
  Ingredients
  
  
• 1 large red onion
  
  
• 3 medium roma tomatoes diced
  
  
• 2 cups spinach diced
  
  
• 5 cloves garlic minced
  
  
• 6 serrano peppers whole (stems cut off)
  
  
• cilantro 5 stalks diced
  
  
• canola oil 2tbsp
  
  Dried beans:
  
  
• 4 cups yellow lentils (toor daal) (washed and drained)
  
  
• 2 cups red lentils (masoor daal) (washed and drained)
  
  
• 2 cups dried red kidney beans (washed and drained)
  
  
• 2 cups black eye beans (washed and drained)
  
  
  Spices:
  
  
• 2 tbsp: coriander powder
  
  
• 1tbsp: indian red chilli powder, mustard seeds, coriander seeds.
  
  
• 1tsp: salt, garlic powder, ginger powder
  
  
• 0.5tsp turmeric powder, cumin powder
  
  
  In a large pressure cooker, add oil and mustard seeds and coriander seeds.
  
  Add onions and fry till translucent,
  
  Add serrano peppers, fry for 8 mins on medium
  
  Add all dried beans and mix well
  
  Add tomatoes, spinach, and all spices, mix well.
  
  Add enough water (should be about 3/4 full in a 6quart pressure cooker like [this] (http://www.amazon.com/gp/product/B00006ISG6/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1)
  
  Wait till the pot starts bubbling, then add the pressure cooker lid and let pressure build up on medium/medium-high.
  
  Once pressure is built up, cook time is about 8 mins of constant 15lbs pressure.
  
  Rapid depressurize the pressure cooker.
  
  Add cilantro
  
  Let it cool for 10 mins and serve with rice, naan and kheema or a dollop of fat free yoghurt.

YES! Winter canning! Canned soups, chili, beans, and chicken stock are my favourites. My garden isn't quite large enough that I need to can green beans and whatnot, but when it is, I'll be canning those too! I got this one two years ago and it has more than paid for itself already. You'll never go back to the commercially canned soups and chili etc after making your own. There's no comparison with respect to the quality of the finished product. I also find it's more fun. If you enjoy cooking, you'll like pressure canning things. Making vats of chili or chicken stock is so different from hunkering down with 50 lbs of apples.

I feel your pain re the pears. I put up around 100 half-pints for our lunch pails last summer.

As ShannonOh says, you'll need a pressure cooker. I use mine to can stews, chili, pork curry, basil chicken, and tom kah gai soup. If you end up getting a pressure cooker, work up small batches until you get the flavoring right. The pressure cooking process bleeds a lot of the flavor out.

I bought this pressure cooker, this kit, and this book. I like the book and the cooker, but the kit was somewhat low quality and is already in need of replacing.

You can also use a pressure cooker for just regular cooking too. The book talks about taking completely frozen roasts and cooking them in a couple hours! I haven't tried it yet, but I will.

If you're interested in getting into canning, you could pressure can any amount of shelf-stable vegetable broth.

https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/

https://www.bernardin.ca/recipes/vegetable-stock.htm?Lang=EN-US

This is one I got and it’s $70

Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_api_i_iUqKDbT8V0XE5

Yeah it can be, you're not supposed to tilt them for ~24 hours, it can screw up the seal. Best to set them out and let them be. Watch them, if any of the seals aren't down, eat them immediately. If anything is suspicious throw it out.

As others have pointed out, go with a non-electric canner too. Presto canners work quite well, plus they come with a booklet for canning that is very helpful.

23-Quart Pressure Canner and Cooker

This is what everyone starts off with
It will last you through the learning process and is good enough for growing your own

https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1526745078&sr=1-1-spons&keywords=presto+pressure+cooker&psc=1

Once you get good and have more money and want to go smal scale commercial, you can upgrade to an "ALL AMERICAN 941"or Large 41 Quart Benchtop Autoclave Sterilizer

Watch YouTube! I love BexarPrepper, Linda's Pantry, and Deep South Homestead. Read the most current canning books, and follow processing instructions as printed. I also learned by watching my mom and talking with a few other avid canners. I bought this canner, the ball canning book from the canning aisle, read and watched everything I possibly could. Knowing how to can is great, because now there are things I will never purchase from store, like strawberry jam 😍

If you get a really big one you can use it as a pressure canner. I have this and it just baaaaaaarely fits a single can, which is better than nothing because it means I can do things like make caramelized onions in a jar.

Moreover, even if you don't think you'll ever want to pressure can anything, a large cooker is nice because you don't want to fill them up entirely, so you can't just think about it as a soup pot: you need to leave room up top whenever you make anything.

There's also no downside to getting a large one except that it takes up more space when you store it. There is no reason to worry about matching burner diameter at all, let alone exactly, but you don't want it to be smaller than the burner because then of course you're just wasting energy heating it up.

So, my suggestion is to go as large as you can without breaking the budget, unless you have storage concerns, in which case go as large as you can before it gets too big to store. Especially if you're going to be cooking for 6-7 people sometimes, you'll want a pretty good sized pressure cooker.

If you need specific numbers, mine's an 8-quart and it's more than large enough for cooking for one person. Cooking for 3 I'd maybe feel a little cramped sometimes but I'd likely be fine. Cooking for 6-7 I might want something even larger but if I'm making food that won't foam up or otherwise require lots of headroom, 8 quarts might still cut it.

Mirro PC on amazon is like 70$.
https://www.amazon.com/gp/product/B000RNH7PQ/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Finding myself in the same position, after reading through posts on this thread, and already owning 2 small, old, Indian cookers, I purchased this cooker, nervous about it being well-made, and I LOVE IT. Perfect capacity, sturdily built, easy to clean, just perfect. I will add that I had no interest in an electric cooker.

This pressure canner can hold 19 quart jars.
http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z

Link.

Check out the sidebar, it has all kinds of info! This is the go to website for all things canning, I only trust tested recipes (meaning I don't do some mashed potato recipe I found on someone's blog).

I have only water bath canned before, but I have heard that All Americans are the way to go for pressure canners though there are cheaper options depending on how much you plan to do.



There are a couple things I always suggest for people who show an interest in canning.

Ball Complete Book of Home Preserving

A small tool set

> ncluding what kind of pressure canner to buy

All-American makes great canners. They are expensive but will last you a lifetime.

We also use a cast iron electric burner to save some wear on the stove.

http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z

All American makes great pressure canners/cookers, american made with a great warranty.

Here Ya go... http://www.amazon.com/gp/aw/d/B00004S88Z

> canning them with my InstantPot

DANGER WILL ROBINSON!

Pressure canners are different than pressure cookers. aka you will die if you use your Instant Pot for pressure canning:

https://www.hippressurecooking.com/pressure-canning-faq-put-em-up/

Botulism is no joke:

https://www.cnn.com/2015/04/28/health/potatoes-to-blame-for-botulism/index.html

More info here:

https://preservingfoodathome.com/2014/11/25/can-i-can-in-a-multi-cooker/

You need something like this instead: (this is the model I have)

https://www.amazon.com/gp/product/B00004S88Z

HOWEVER, there is an upcoming electric model called the Instant Pot Max, which can do up to 15 PSI (a regular Instant Pot goes up to 11.6 PSI) & is being advertised as being able to do canning:

https://instantpot.com/portfolio-item/max-6/

However, the temperature is the main issue, which is currently in dispute:

https://www.cnet.com/news/instant-pot-max-home-canning-safety/

TL;DR: You cannot use a regular Instant Pot for pressure canning.

My pressure canner manual calls it a pressure canner/cooker. http://www.amazon.com/gp/product/B00004S88Z/ref=oh_details_o07_s00_i00?ie=UTF8&psc=1

I borrow one that is similar to this guy:

https://www.amazon.com/Presto-6-Quart-Aluminum-Pressure-Cooker/dp/B00006ISG3/ref=lp_289825_1_1?s=kitchen&ie=UTF8&qid=1485481958&sr=1-1

I use it for agar. Have to put a few canning rings down to elevate it. I tried a few bags inside, every single time they melt to the side of the pressure cooker. It just gets too hot on the sides.


I've never seen a pressure cooker of any kind in my local good will.


I have 2 of these. They work awesome:
https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1485482118&sr=1-1&keywords=pressure+canner

Of course all American is the best you can buy:
https://www.amazon.com/dp/B0002808ZM/ref=twister_B00DR737G2?_encoding=UTF8&psc=1

I have 1 of those too.

https://www.amazon.com/dp/B00006ISG3

Walmart too.

> $40, Presto - Stellar reviews, however, the product is aluminum and not stainless steel as advertised. Reviews warn about rusting and overall poorer quality in models purchased after 2012.

Presto makes both aluminum and stainless models:

• Stainless - $33
  
• Aluminum - $27

My mom has made soup her entire life and now she always makes soup in a pressure cooker. Very little steam/aroma is able to escape, and because it creates a seal, I believe that the soup cooks at a higher temperature. So what would take a couple hours to cook takes 30-45 minutes. Something like this: http://www.amazon.com/gp/product/B00006ISG3?keywords=pressure%20cooker&qid=1450279755&ref_=sr_1_6&s=kitchen&sr=1-6

I've been using this simple & inexpensive stove-top pressure cooker for a few months & it's great.

It's a quick & easy way to make large quantities of food at low-cost, and the food comes out way better than a microwave.

I throw in a few pounds of boneless, skinless chicken breasts & about 25 minutes later, I've got enough chicken to split across meals for a few days.

I cut a few sweet potatoes into big chunks, toss 'em in the pressure cooker, & in less than 10 minutes they come out soft enough to easily mash for a tub of mashed sweet potatoes that last me a few days.

At first, I was a bit intimidated by the thought of potential dangers with the pressurized pot, but I read the brief instruction booklet very carefully & learned just how easy it is to use.

1/2 pint jars or these 1 pint twist lids (yes the plastic is fine) work great but make sure they're twist lids.

You can find vermiculite stupid cheap if you can find a hardware store that has verm used as insulation (this also works great). If not, you can find small bags in garden sections everywhere for 5 to 10 bucks.

Brown rice from any grocer and a coffee grinder, or blender but a coffee grinder is best to make your own brown rice flour.

A pressure cooker Isn't a must but you probably want one. This is a good one because it will hold many jars and will also hold quarts if you go there in the future. You don't want this one because it's not big enough.

If you're just doing the 1/2 pints you can use steam/fractional sterilization in a pot with a lid (Google it) but I wouldn't use this for the plastic pints.

These are a few money/supply tips I can give and as far as the process goes, it's easier than you think. I'd say it's slightly easier than growing good bud but a different animal altogether. Don't worry to much about fucking up. It can happen, and if it does, you figure out what you missed and fix it. If you follow PF tek I think you'll do fine tbh.

As far as species goes, any cube will work. Reputable and cheaper source. There are others an r/sporetraders may be cheaper. not sure

I recommend against kits because they're not sustainable, you don't learn the process, they're expensive in the long run, may not be attainable depending where you're at.

I have one of these, though the styling has changed a little over the years.

http://www.amazon.com/Presto-01362-6-Quart-Stainless-Pressure/dp/B00006ISG6/ref=sr_1_24?s=home-garden&ie=UTF8&qid=1311344253&sr=1-24

Not quite. An Insta-pot is a multi-function cooker. Insta-pot is a brand name. I use this Fagor 4 qt. It can slow cook, steam, sauté, pressure cook, and even make yogurt. I originally bought one to replace a regular pressure cooker which wasn't as idiot-proof as I needed it to be.

The multi-cookers are awesome, especially if you're cooking bulk meals and have a small kitchen. They're way easier to use than the standard pressure cooker and have more temperature control than a slow cooker. Downside is that they're not as bomb-proof as the standard pressure/slow cookers and only have a shelf life of (I'm guessing) 2-4 years of regular use.

A pressure cooker lets you cook soaked beans in 30 minutes as opposed to 2.5 hours. Long grain rice in 8 minutes instead of 28. If you're intending on spending you're whole Sunday prepping your meals this will greatly cut down the effort and save some on your energy bill too.

I've owned a lot of slow cookers, and just recently got a pressure cooker..so I may have some new toy bias...but ffs I love that thing. Every big tough slow piece of meat I cook in it comes out amazing..and I can sear in it, deglaze it all in the same pot. For 30 bucks too. I have this one I got during a sale, so 45 now apparently.

Though, they're scary, so I understand sticking to slow cookers...I've never owned one smaller than 6 quarts though honestly. Where would the meat go!?

I took a second look and I see what you mean. But you can pressure cook at home! I cook all my chicken in this guy. Nothing comes close in terms of juiciness and tenderness except for rotisserie.

First, I doubt you'd get a satisfactory electric pressure cooker for that low a price (electric pc's are sometimes called "multi-cookers" too). It might work okay in the beginning (or not), but won't last well or may just have problems (or any non-stick inner pot will eventually need to be replaced), etc.

If you want an electric pc, I'd suggest waiting for upcoming Black Friday and getting one of the models of the brand "Instant Pot" (IP makes various models, though the DUO60 7-in-1 is the best selling of all). Probably most of the IP models will have very significant sale prices on Black Friday and Amazon Prime Day (twice a year). There are also lots of Facebook groups for those with IP's where you can get support, questions answered, tips, recipes, etc.

If you don't mind getting a stovetop pressure cooker instead of an electric, one inexpensive one that works really well is Presto (about $35?). Some people turn up their noses at most of the less expensive stovetop pc's but we've had Presto's in our family for years and they're still going strong. The least expensive ones will be made from aluminum rather than stainless steel, but they still work fine for pressure cooking (though won't do some of the other things many electrics will do and have other disadvantages). Presto also has stainless steel models now:
https://www.amazon.com/Presto-6-Quart-Stainless-Pressure-Cooker/dp/B00006ISG6
more Presto:
https://www.google.com/images?q=presto+pressure+cooker
https://www.google.com/search?q=presto+pressure+cooker

You said you found one on Amazon for $38. Would have been good to give a link to the exact one you're referring to.
But what did the Customer Reviews at Amazon say for that one?
.

I have this one and [this one] (http://www.amazon.com/Presto-1755-16-Quart-Aluminum-Pressure/dp/B000QJJ9NY). The big one is for canning (meat and or low acid vegetables) but I've done huge batches of food in it too.

Do you have any Eastern markets nearby? I'm in a larger city (Nashville), and there are plenty of Indian, Chinese, Thai, Vietnamese, and other such grocers. You can get cheap authentic spices at these places. And really once you've got the spices, you're 80% of the way there.

Another useful thing to pick up is a pressure cooker. Many recipes implement cooking with these, and they're relatively cheap. I recommend one like this which has ample room (6qt) and is stainless steel.

Lastly, find some good recipes. I've become a big fan of VegRecipesofIndia despite being a pretty big carnivore. The restaurant-style dal makhani and rajma masala recipes are great and highly recommended.

I couldn't begin to tell you how much time a PRESSURE COOKER has saved me. They're just amazingly handy when it comes to cooking tougher cuts of meats, making stock, 'baked' potatoes. I even hard boil eggs with mine. This one is a bit bigger than most but you can do small batch canning with it as well.

I see. The brand I use is Fagor, and the one I use is like this one. I love it.

There's lots of sites about DIY canning. Here's one with a tutorial. We got a pressure canner like this.

We like canning boneless skinless chicken breasts because the canning process if very simple and you can just pull it out, cut it up, and dump it into pasta or whatever without any extra prep time except what it takes to warm it up. We do dozens of jars at a time and you can reuse the jars. Once you have the supplies, there is very little cost except the electricity or gas for your stove. Canning takes a little extra work upfront, but it's really nice to always have meat and other goods handy without worrying about spoilage or freezer burn. Since you canned it yourself, you know what's going into your food, don't have to worry about unknown preservatives, etc.

Yeah, that's cooker + shipping.

Looking at this one here: https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?keywords=presto+23+qt&qid=1560423656&s=gateway&sr=8-1&ie=UTF8&linkCode=ll1&ie=UTF8&linkCode=ll1&ie=UTF8&linkCode=ll1&ie=UTF8&linkCode=ll1&ie=UTF8&linkCode=ll1&ie=UTF8&linkCode=ll1&ie=UTF8&linkCode=ll1&ie=UTF8&linkCode=ll1&tag=theshro-20

You mentioned the presto 23qt. Are you talking about this?

Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_tai_HT1nDbVQTSN54

My local store has that on sale for quite a steal. I just saw it listed primarily as a pressure canner and initially dismissed it. I could easily pick that up and be within budget because of the deal on it!

Do not use all in ones for pressure canning

https://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html

Pressure canners can be used to cook. But pressure cookers should never be used to can.

I bought this one back in December and I'd reccomend it:

Presto 01781 23-Quart Pressure Canner and Cooker https://smile.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_apa_i_oflnDb0ZZT7BS

Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_apa_otA9BbM3368FQ

nice move on the temp controller for your first time! Took me several run throughs before I stepped up to it. I'd invest in a PC sooner than later ;) Looks good!


​

Great point. Mine is a canner (this one: https://www.amazon.com/dp/B0000BYCFU/) so I’ve not paid attention to making the distinction since I wrote this for myself. I’ll update it to clarify since these instructions are out for public use. Thanks.

https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=mp_s_a_1_3?ie=UTF8&qid=1543590904&sr=8-3&pi=AC_SX236_SY340_QL65&keywords=presto+23+quart+pressure+canner&dpPl=1&dpID=410aORMkjVL&ref=plSrch

$70 just depends on how much it costs to ship it to you . Let me know when you find out cuz I'm interested .

I have an instant pot, but it's a bit small for the cook I'm looking to do. This is the pressure canner I have. It's quite a bit bigger than I remembered it being. It's a freaking monster!

Coffee grounds do work, but as they are extremely nutritious and high in nitrogen, it is also one of the easiest to get contaminated. You can also mix it in (~10%) into a substrate like straw or sawdust:

For a kitchen, instead of using straw you can use sawdust. Buy a bag of hardwood fuel pellets (HWFP); you can get them for ~$5 for a 40 lb bag at a hardware or home improvement store. Just hydrate the pellets and they turn into sawdust, which king oysters, lions mane, and shiitake love, and regular oysters do well on it as well. I use sawdust supplemented with wheat bran and gypsum for my grows.

The instant pot will work initially, but it cooks around 10-12 psig, compared to the suggested 15 psig of other pressure cookers (I have an Instant Pot as well, but use a 23 qt Presto pressure cooker for mushrooming). This means you might not get quiiite as good of sterilization. However, if you use low or no supplementation (i.e. just use 100% sawdust), it should work perfectly. As you'll want to pressure cook for a fairly long time (~2 hours), you need to make sure to put a lot of

For the Instant Pot size, I'd suggest getting medium-sized mycobags. You should be able to fit one comfortably into the Instant Pot. It's generally advisable to put a piece of Tyvek (either a tyvek sleeve or part of a tyvek post office envelope) slid down the opening of the bag (and folded down) to ensure the bag stays open enough during the pressure cooking. You'll also want to put something on top of the bag (either a plate or something similar; I use a canning rack) to prevent the bag from expanding and covering the pressure release valves.

I realize this was a huge information dump, sorry if it's more than you wanted/needed! Happy to answer any other questions you have; I'm far from an expert but I keep trying :)

https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU

Same brand but larger for the same price if you're looking to sterilize 10 qt jars at once. And the pressure gauge comes in handy.

Is it one of these monsters? (https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU)

You might want to invest in a smaller pressure cooker...if only to make your life easier when it comes time to clean the thing.

I know this isn't what you're asking, but I'd just like to chime in and say that if you're serious about mushroom cultivation you should invest in a pressure cooker. I have this 23 qt Presto, which, at around $90, may seem expensive, but it's really worth it, and it can handle the largest jobs you can throw at it. It makes the entire process so much quicker and easier and ensures you're getting proper sterilization.

I just bought this http://amzn.to/2puzIdE from all my research it seemed to be the best bang for the buck. I have yet to use it though.

IDK about the elctric models, but Presto makes an very good cooker (nonelectric) for the money. I own both a fagor and a presto and probaly use my presto more, it may not be as "nice" but for almost half the price I dont mind if it gets a scratch or burn...

http://www.amazon.com/Presto-01370-8-Quart-Stainless-Pressure/dp/B0000Z6JIW/ref=sr_1_4?ie=UTF8&qid=1463228260&sr=8-4&keywords=8++quart+pressure+cooker

Just found an 8 quart stainless steel pressure cooker on Amazon knocked down to $50, supposedly originally $100. Presto 01370 8-Quart Stainless Steel Pressure Cooker https://www.amazon.com/dp/B0000Z6JIW/ref=cm_sw_r_cp_apa_i_wz0zDbAPC5KRW

You can usually tell if they're going to be quiet by the absence of a "jiggler" on top - although not a perfect gauge, it works pretty well.

Here's a T-Fal and a Presto that are inexpensive and highly rated.

As always, I have to throw in a recommendation for Hawkins - although their best value is in their hard anodized cookers like this one. The Futura line lets out a fairly constant quiet hiss when the flame is appropriately set. Their more traditional ones (appear like jigglers) don't jiggle, but give a periodic concentrated burst of steam. That's because these are "modified 1st gen" technology. But, I am a fan of the simple lid locking mechanism.

https://www.youtube.com/watch?v=IiCUKA7dDUs

I personally go off Amazon's top rated pressure cooker in an 8 quart size.

I have an All American (https://www.amazon.com/gp/aw/d/B0002808YS/ref=mp_s_a_1_20?ie=UTF8&qid=1511223223&sr=8-20&pi=AC_SX236_SY340_QL65&keywords=pressure%2Bcooker&dpPl=1&dpID=41rHEAS8sPL&ref=plSrch&th=1&psc=1) and I LOVE it. They make them in several different sizes if you'd prefer smaller or larger.

My wife uses a pressure canner. It’s big and can accommodate 19 full size mason jars at one time. Since it’s a pressure cooker, sterilization is faster. The pressure canner does not fit on our indoor stove so she does this process outside on a propane burner. I don’t know if this is what you’re looking for, but it’s something to think about.

Okay

Ah, I mixed up Fissler with Fagor. That is very suspect to have had issues with such an expensive device. This is what I went with, based on the Amazon reviews. http://www.amazon.com/dp/B000AUOC7W/ref=psdc_289825_t2_B00873AOIU

I stared with the reviews from ATK - but after reading Amazon, went with the KR

I have a glass top stove and one thing manufacturers are concerned about (with any pot) is if the bottom is bigger than the burner. You don't want the pot to be on the surrounding glass top. Presto canners have a thick metal disc (the one on the left) on the bottom that keeps it the size of the burner but the pot still is large in diameter.

If you can find a larger stock pot (I found one at Costco), that fits your burner size and is no bigger, you could go with that. Canning rings tied together make a good rack on the bottom.

But be warned! You may decide you really like canning and want to get into pressure canning. I do meats and chilies and soups now, when all I used to do were jams and applesauce. You might want to go with the 16 qt Presto as it is able to pressure can and water bath food. If you do get this one, I recommend getting the three piece weight to use instead of the mushroom looking one it comes with. This way you won't have to babysit the dial gauge (which you have to get calibrated every year and can be off right out of the box). If you shop at Wal-Mart you can get one without the dial gauge and not have to get the three piece.

Under $10

Under $20

$$$ I have this guy on my own wishlist! It's good for canning low-acid items like green beans and beets and etc.

As a bonus, here's a fun book: Put 'Em Up. I have it and it's great! Also, you can make things like jam with little sugar by using pectin, or if you aren't into jams and preserves, you can pickle things and can sauces. It's just generally awesome.

This is the one we have and we love it. There are cheaper options, but you don't really want to cheap out on something that's essentially a bomb, do you? Also an issue if you're looking at used ones. They may be warped or have bad seals, potentially being dangerous.

here it is I bought a used one though so that’s why it was so cheap and it works beautifully. Hopefully there’s a used one

I meant Amazon.com, it's world wide!

http://www.amazon.com/Mirro-Polished-Aluminum-Dishwasher-Pressure/dp/B000RNH7PQ/ref=sr_1_1?ie=UTF8&qid=1416144732&sr=8-1&keywords=mirro+22+quart+pressure+canner

I recently bought this one, my first pressure canner. I've used it twice and so far I love it. No complaints.

Don't kill me if its actually 7 jars, but I think its 8. I got this one

i have this pressure cooker http://www.amazon.com/Prestige-Popular-Aluminium-Pressure-Cooker/dp/B002RL8XAO

its really good.

HA! :-) I'm glad you're willing to dabble. Most people are too afraid! Tandoori chicken is probably the easiest. Throw the tandoori masala into some yogurt mixed with ginger garlic paste and some lemon juice slather that shit onto some legs and thighs and throw it in the oven. If you really want to step it up cook it till almost done then move it under the broiler for a couple minutes to get the skin REALLY crispy. You don't have to use a TON of yogurt and if you want you can marinade it for an hour or so first.

Get yourself a pressure cooker, they're wicked cheap. Don't bother with the real fancy ones that time shit out for you. We have this one and prestige is kind of the brand most Indians use. Get one with the whistle on the top that you have to lock the top onto. Just trust me on that! You can make a SHIT TON of meat dishes in this and you have a SINGLE POT to clean and it cooks food SO fast.

Pork vindaloo I would recommend marinating first, though you don't have to, I don't always if I'm feeling lazy. This is a good recipe for it. You can sub most of the spices with just garam masala (google the ingredients you'll get what I mean) and rather than cooking for 2 hours do all the prep work and throw it in a pressure cooker for 3 whistles. Done.

Chicken Tikka and Chicken Korma - same thing - start yourself off in the pressure cooker, add your marinated meat and cook for 2-3 whistles. Once you get yourself used to using the pressure cooker you'll know how many whistles it'll need!

I don't believe you are going to find any electric pressure cookers even close to that size, the largest I have seen is 8Qts, besides that any pressure canner will work fine provided it has a stainless base. Something like this maybe?

I have this T-fal Pressure Cooker, Pressure...

I’ve got the can cooker. A little one.

Pro: It is a nice large pot with a great sealing lid. It does speed up cooking a bit.

Con: mine is aluminum. Check material. It doesn’t have any rocker for pressure control, it’s a weep hole that “sighs” pressure out.

If I had a do-over, I would get a small steel pressure cooker instead.

The smallest steel one I can find is a Presto 01341 4-Quart Stainless Steel Pressure Cooker.

If you're going to spend that kind of money, there's also the All American 921. Greater capacity and it can also be used to pressure can.

I see an All American 21qt for $320 and a Presto 23qt for $83. Is there something I'm missing? Is the All American just extremely high quality?

I'm considering a Presto 16qt for $75 but I feel like it'd be silly to not get the larger for the slight increase in price...

Is that the one currently listed at $199? How good of a price is that?

http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z

It's within reach, I just use a Presto, it was legit less than $100. Not sure what they would cost in Europe but I can't imagine it would be too much more.

That all said, this is the giant pressure cooker of my dreams.

I just totally forgot until you told me to look that up! And he's not the type to remind me. I told him I want one big enough for canning jars. Like this: https://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/
Of course, I'd be totally freaked out if he bought me one that expensive. The mixer was from a group of people.

http://www.amazon.com/All-American-921-2-Quart-Pressure/dp/B00004S88Z/ref=sr_1_3?ie=UTF8&qid=1452899078&sr=8-3&keywords=autoclaves

That is all. American made.

btw, it's not the cheapest but All American Pressure Canners are really good. We have the 21.5 qt model and it's enough to do 7 quart jars of spawn in one go, or a ton of Petri dishes. Obviously it'd be useful for cooking and canning as well, and it should last a long-ass time.

It may be a bit big, but if your looking for reliability. Metal on metal sealing. No gaskets will fail on this. http://www.amazon.com/exec/obidos/ASIN/B00004S88Z

I'd bet no. Lots of plastic and those soft touch bubble buttons are bound to fail one day.

Are you looking for a general purpose pressure cooker? That looks like it is intended as an indoor smoker rather than for general purpose pressure cooking.

For a BIFL general purpose pressure cooker, the fancy ones are metal on metal, like http://www.amazon.com/All-American-2-Quart-Pressure-Cooker-Canner/dp/B00004S893/ref=sr_1_19?s=kitchen&ie=UTF8&qid=1395324152&sr=1-19

If that's not in your budget, normal ones like this http://www.amazon.com/Fagor-Splendid-6-Quart-Pressure-Cooker/dp/B0000717AU/ref=sr_1_12?s=home-garden&ie=UTF8&qid=1395324374&sr=1-12&keywords=pressure+cooker
have a rubber gasket that is bound to fail one day, so pick a mainstream brand that has a good record of selling spare parts. That way when you need a gasket in 10+ years you'll be able to find one.

If you are looking for a smoker, ignore me. I know nothing about them and don't imagine I'd wear one out.

Thank you so much! The link to the water bath canner is the one I was looking at :) (yay!!) then this is the pressure one I was looking at (http://www.amazon.com/gp/product/B00004S893/ref=ox_sc_act_title_4?ie=UTF8&psc=1&smid=ATVPDKIKX0DER) yes I would start small and work my way up. My husband and I have a rather large garden this year and we wont' be able to eat everything we grow so I wanted to get into canning to save the excess food instead of having it go to waste. I'm VERY interested in making spaghetti sauce. I'm also planning on getting the bell blue book too for true recipes.

$145 for the 15.5 quart one. Can do 7 quart jars at a time

https://www.amazon.com/gp/product/B00004S893/

The cheap cooker I found on amazon is here. It's not electric, so I imagine this is why its so much cheaper. I think the end of my other comment sums it up for me.

> I guess this whole exercise proves to me that, if you have nothing else, the versatility of this appliance could make it worth it. But if you already have a fully functional kitchen, it seems pretty unnecessary.

Yes, but you shouldn't have to pay that much for a decent one.

I've had this one for over two years now and I use it 3-4 times a week and it's still going rock solid.

https://www.amazon.com/Presto-6-Quart-Aluminum-Pressure-Cooker/dp/B00006ISG3/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1501169089&sr=1-5&keywords=pressure+cooker

You're getting it! Your physics is looking good,Good work!

Now look at this:

https://www.amazon.com/dp/B00006ISG6/?tag=pressurecookerportal51-20

That little device at the top is a weight. It sits over an opening, keeping the steam in the pot, thus raising pressure inside of the confined space!

This is a conventional pressure cooker and if you take the weight off you loose pressure, as there is only an open tube leading down into the cooker.

OK, now, this weight is totally dependent on gravity, and the weight is not held on by anything else, there is no spring. I think this may have been a source of confusion.

So you can simplify your equation, as the Fatm is the same on both sides, before heat, the weight sits on a tiny tube, holding in steam as heat is applied, until the pressure overcomes the weight, regulating the pressure to your design parameters.

Did your mom let you try our little experiment? You turn that pot upside down and the weight falls off! Give it a try! But be careful!

Now this is fun:

http://www.popsci.com/science/article/2010-06/esa-satellite-maps-earths-gravity-3-d

See all those colors? Those are changes in gravity on Earth! Engineers at the GOCE did that. Now it may not be much, but it is effecting the weight. Do you see that the cooker may not work well in free fall?

I found that pressure cooker on Craigslist brand new for $20. Some really nice old lady down the street was selling it. It's regularly sold for $45 on Amazon. As for the grand total, I think it's somewhere around $150-$200. I 'm too tired to add it up now but I'll PM you if you're interested.

That pc is aluminum. I would probably pass on that. Stainless steel is much better as it will not leech flavors you don't want into your meal like aluminum will, especially if you use it for acidic food like spaghetti sauce.

Some better options:

https://www.amazon.com/gp/aw/d/B00006ISG6/ref=mp_s_a_1_1?ie=UTF8&qid=1501187271&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=stainless+steel+pressure+cooker+stove&dpPl=1&dpID=41tlHqnnxSL&ref=plSrch

After doing my research, I chose the 8qt version of the following:

https://www.amazon.com/gp/aw/d/B0018A9ATS/ref=mp_s_a_1_1?ie=UTF8&qid=1501187425&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=magefesa%2Bpressure%2Bcooker&dpPl=1&dpID=41Oz0xosloL&ref=plSrch&th=1&psc=1

I haven't had a chance to use it yet, but I've read decent things about it. But I'd a little more pricey. When it comes to a kitchen tool you will have for awhile, it's probably best to spend some money on it rather than cheaping out on it. But then again I wouldn't spend $200-$300 on some of them out there.

Do your research and choose what's best for you.

I have a 6qt Fagor like the one below, but I have a glass lid with it also. Between that and my cast iron skillet, I don't need any other pots and pans for what I cook. I have cooked everything from ravioli, to curry, to pot roast in it. I think PCs are perfect for van living, since they cook things quicker and are a serious kitchen multi-tasker. Boils water way faster than most things since you can keep the lid on and in just a few minutes have boiling water. Also, there's been a time or two that I couldn't wash it immediately, so all I did was put the lid on, and it didn't dry up and was as easy to clean as if I had just used it. Sometimes I'll cook something and take it off the heat, and just let the pot sit until lunch, and most things have completely cooked with just the heat inside. Bring it to pressure, then turn off the heat and leave it alone. Can't be easier than that. It makes enough food for a few meals also. A great buy if you ask me. I had an 8qt duo, and it seemed to leak, so I returned it. The reviews on amazon are all for the model prior to the one being produced now... and the quality has really plunged, according to the reviews. Make sure you read the negatives and sort by newest review first on things.

https://www.amazon.com/Fagor-Splendid-6-Quart-Pressure-Cooker/dp/B0000717AU/

A part of me wants to go this route to give it a try. It's only twenty dollars and even then, I can get a refund if I find it of THAT poor a quality.

http://www.amazon.com/dp/B00008UA5V/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=2OOZVTP74TIH&coliid=I2G4ITJSAJC8OR

This is the one I would get if I had the money outright. I have been told by the boss at the concession stand I work at that they would pay me to bring some tacos to sell. Given the length of time of the most popular dishes in my area of Texas, this would free up more time and probably make it better. This would also double my income, so yeah I got to get an 8qt or 10qt to make it worth my while. -Joe

Tools: another knife, or a end-grain cutting board. Digital scales are always handy. Pressure cookers can be had for under $100 and a water circulator (sous vide machine) will fall slightly above that price range.

Ingredients: Foie gras makes a good gift. I would be delighted to get some high-end pork product. for a gift.

Books: Modernist Cuisine at Home is as much a book as it is a reference guide and set of projects. On Food and Cooking is an essential book for food nerds.

Yeah, 9mm is larger than any I've got. That thing looks to be around as big as my 23 quart canner you may have better luck specifying pressure canner parts rather than pressure cooker parts.
Maybe it's related to this thing ?

Here's the one I have. It's wonderful.

A pressure pressure canner is awesome for what you are looking to do (http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU). I do a lot of potatoes, basically peel, cube and can (http://pickyourown.org/canning_potatoes.htm). The great thing is they are ready for anything, put them in a bowl, heat in microwave (or stove top) and mash. Leave cubed and fix it like a baked potato. Make potato salad in no time. Best thing about the pressure canner (yes, you need to use a pressure canner, not a water bath to can them safely) is you can do 18 pints at a time and once canned they have a long shelf life.

You bought this one ye? That is was above my budget shit haha and 50 bucks seems like a good deal cause thats only 35GBP and not 150 wtf. What about this one it says it goes up to 14,5lb/100kpa which did translate to PSI so only 14,5PSI will that actually matter fuck?

http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1416156640&sr=8-1&keywords=presto+canner&pebp=1416156641589

sorry lmao, this is the same one theyre selling for 150 at my hardware store, I think it might be worth it for me to hook up some sort of online banking for amazon, maybe ill buy one of those pizza cards -_- stupid internet

https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU

Both I guess. This is the model I bought.

Thanks for the tips. I'll use the recommendations for plain fish and then I'll be sure to be safe since it will have vinegar as well. It was 1 hr 45 minutes if I remember correctly.

The product you linked to will not be adequate for sterilizing the various materials needed in mushroom cultivation. It is only capable of being used as a hot water bath for high acidity canning. This can be done with any pot with a lid.

You are going to want to get a pressure cooker that can achieve 15 psi (250 F). Additionally, you will want one that has a decent volume. I suggest one that can hold at least 7 standing quart jars. In the United States the 23 quart Presto pressure cooker is a pressure cooker that is readily available and a great value. If you have the money and space, you likely wont regret getting a bigger one. The more you can put into your cooker, the more time and energy you save.

Also, read the instructions carefully. Pressure cookers are bombs in your kitchen.

> I've always been a bit intimidated by canning.'

Oh, don't be. If you're growing your own stuff like that you should definitely look into saving it for later. And freezing is nice, but if power goes out? And how big is the freezer? Canned stuff can live in any cool, dark place. There are lots and lots of canning resources online, too.

> Might be something I have to look a bit more into.

I bought my wife a 23 quart pressure cooker. It's super easy to use. And that one's good because you can get the taller wide mouth jars to fit in there. The taller Ball jars are good because you use half of the stuff in ti let's say, then put the remainder in the fridge for later in the week. But less actual canning overall.

You also need to get a rack/trivet so the bottoms of the jars don't crack from sitting on the bottom. But for not too much money you can make and save stuff for literally decades.

> mixed reviews on Instant Pot canning

I love my Instant Pot, but it's way too small to be a pressure canner. When you do canning, it's like making tamales: you want to make a lot of tamales. Like, you make all the tamales that ever lived. Using an IP would be a royal pain since you'd have to make everything to be canned, then fill small jars, then wait, repeat, etc.

You want a factory line: sterilize everything, fill some up, pressurize them, let that batch cool, fill up and pressurize some more, put up the previous batch since they've cooled.

Get help, and hand out jars of tomato stuff that helpers can eat in December. It'll taste like you made it right then.

Please do not waterbath can soup. Doing so is risking botulism poisoning, which involves paralysis and possibly death. Foods with a pH above 4.6 can't be safely waterbath canned.

To do it safely, you will need a pressure canner. Presto makes models for $65 at the cheapest. The most commonly used one, and one I'd personally recommend is the 23 quart Presto 01781 and it can be had for $80-100 depending on where you look. All American brand canners are also great, and they're sturdier and don't use a rubber seal that needs to be replaced every few years, but they're also more than twice the price.

The USDA/NCHFP rules are very flexible regarding soup: you can add anything that can be canned: vegetables, meat, beans, spices, but can't add dairy, eggs, flour, starch, pasta, rice, grains, or thickeners. That stuff you can always add afterwards, when heating to serve. You also need to make sure that if you're using the basic soup guidelines, only half the jar is filled with solids.

http://nchfp.uga.edu/how/can_04/soups.html

I would recommend first reading the USDA guide, or at the very least, Principles of Home Canning (PDF)

The National Center for Home Food Preservation offers a free online course, though it's temporarily unavailable until the beginning of next year.

Also, look into picking up the Ball Blue Book. It can usually be had for around $7 or less, and can often be found in Walmart, Ace Hardware, OSH, True Value, and some grocery stores.

As for preventing mushiness: many people add "Pickle Crisp" to their jars. While pickle crisp is only sold for use with cucumber pickles, it consists solely of Calcium Chloride, which is often used commercially for keeping vegetables and beans firmer during canning. Some people claim to be able to detect the taste of it and hate it, some taste it but don't mind it, but many (dare I say most) people can't taste it aside from a saltiness. You can not reduce processing time, as that will put you at risk of botulism.

Wait until the jars are cool enough to touch and inspect them. If the jars are not cracked, go ahead and sterilize them. If any of the jars are cracked, go ahead and throw them away and use the remaining jars that are not cracked.

Look into a pressure cooker for next time. This one will hold 10 quart-sized jars.

Nope, you need a pressure cooker for that.

Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_api_LQDOzb1KWHCPW

I have a massive pressure canner that I really like. It's a Presto brand, and very nice, fairly simple to use too. http://www.amazon.ca/National-Presto-01781-23-Quart-Pressure/dp/B0000BYCFU

Two days ago I pressure cooked a whole 20lb turkey in it for DH!

Edit: oops it was a 12lb turkey! But still!

Thoughts on this one?
Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_api_i_z.A2Db15E0H97

In the US, got this guy on amazon https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_apip_aU4777Sonv5s9

He just told you. 20qt. Here's a decent one

https://www.amazon.com/dp/B0000BYCFU/

Yes, actually. Condensation can be both: the process of the vapor condensing into a liquid or the result of that process, whereas condensate is always the result of that process; e.g., in this case, the water droplets themselves.

I would suggest that when doing G2G, either get a PC for the jars you would transfer to, or use the whole brown rice like in the Broke Boi Bulk Tek. Why take the same risk if you don't have to?

You can get a new 23 qt PC from Amazon [here](Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_apa_i_cz0WCb8C6N5D2) for only $70 right now (I paid $80 when I got mine). Or you can probably find a similar one used for $40-50.

You know, I initially thought to go with small batches, but I decided against it and went with a monotub. I'm so so glad I did.

I would HIGHLY recommend getting a pressure cooker especially if you decide to do a monotub- and a good one at that. This is the one I purchased and it has done wonders for me. You really don't want to start everything up, use spores, and find out that your pressure cooker didn't reach high enough temperature for long enough, and all your jars get contaminated, and you have to throw all of them away wasting nearly a month and a half of time (me, three times in a row).

I recommend ordering spores or syringes (You can purchase a spore syringe for like five to ten bucks, but I prefer spores because 1 spore print makes 5-10 syringes for the same price) from r/SporeSwap. I store all of my syringes in the fridge, and all of the prints in the fridge as well.

Here is what I followed in regards to things for beginners:

1, 2, 3, 4, 5

I also want to make the case one more time for doing monotubs if you have the space. You will be much happier with your yield I think, and as long as you properly store them (use a dehydrator on fresh mushrooms at about 115 F until they are cracker dry, store with a desiccant in a vacuum sealed bag. The nice thing is when properly treated, they stay good for a loooong time. Plus, it's super easy to make some cash on the side if you're into that kind of thing because you will have so so much left over.


This is pretty much everything you need to know, besides how to inoculate. That's an easy step though, ask google. Shoot me a pm if you're having trouble with anything related to monotubs.

I've done this with brisket in my pressure canner,this one.
Though I cut the brisket into two pieces so it would fit in the bottom with a braising liquid. It absolutely works. Turns out great. I can't remember exactly how long I put it in for though, I've cooked too many other things since then, sorry.

Stainless is best, but expensive. We use this exact aluminum pressure cooker and a 13mm thick polycarbonate lid cut a little larger than the rim. There's a very tiny deformation of the bottom, but that will happen with stainless also given the area involved on that surface. Put short rack in there to prevent any movement of the containers.

https://www.amazon.com/gp/product/B0000BYCFU

If you are pressure canning and following the directions, there isn't a significant risk. If $230 for the All-American is too expensive, then you can go for the Presto 23 qrt pressure cooker for $80.

Canning wort isn't for everyone, but it works for me!

The pressure canner I got was a presto brand and it came with an instructional booklet that contained info for anything I'd want to can and the pressures and times for what sizes.

This is the one I got. https://www.amazon.com/gp/product/B0000BYCFU/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

They're not all that big. I just can a lot at a time.

I have this one

I have been using this one for many years. Normally $60 when in stock:
https://www.amazon.com/Presto-01370-8-Quart-Stainless-Pressure/dp/B0000Z6JIW

• A basic pressure cooker (stainless steel stove top)
  
• A good knife
  
• Cast iron pan
  
• Dutch Oven
  
• Sous Vide

This is not an old school version, it has several backup safeties. Here.

Lots of people will say to look at the Instant Pot which is a combination electric pressure cooker/slow cooker/rice cooker ("multi cooker"). I had a bluetooth enabled "IP-SMART" 6qt model of theirs (actually three: first had a safety recall, second was dented on arrival, third still exhibited regulation issues). Lots of people are happy with Instant Pots, but I had a lot of issues with the pressure control being flaky for certain recipes. Additionally, much of what makes slow cookers safe when you are out of the house is their low wattage heaters... typically 250-400W... and low complexity (basically it's a small electric blanket that is wrapped around a very heavy ceramic pot). The Instant Pot has a 1000W heater, and is more complex (microcontroller + a thermocouple), so this negates some of the safety aspects of unattended slow cooking... though it is UL listed and has a thermal fuse in case anything goes wrong.

My recommendation if you are interested in pressure cookers and slow cookers:

1. Presto 8qt stovetop http://www.amazon.com/Presto-01370-8-Quart-Stainless-Pressure/dp/B0000Z6JIW $69 More volume than electric pressuer cookers (8qt > 6qt) which is important since safely pressure cooking needs lots of headroom between the food and lid valve so as not to clog. Typically headroom is 1/3rd volume for most foods, 1/2 for foamy foods like rice, etc. Thus a 8qt pressure cooker effectively has a volume of 4-5qt. When using it without building up pressure, it can double as a large 8qt stockpot. I ended up preferring stovetop over electric since I can get an initial brown on meat without having to use multiple pots, and I don't have to wait for an electric heater to come up to temperature (10+ minutes on the Instant Pot for me).
   
   
2. Hamilton Beach 6qt set'n'forget slow cooker http://www.amazon.com/Hamilton-Beach-33967A-Programmable-6-Quart/dp/B00EZI26DW $50 Check reviews on thesweethome.com for it, but it beat out a lot of more expensive crock pot models. Oval shape lends itself better for some slow cooker recipes, such as mini, chocolate lava cakes, roasts, etc.
   
   $120 for both.. around the ballpark of the cheaper Instant Pots, you gain an additional pot for stove use, pressure cooker is of bigger size, slow cooker is safe unattended and a more conventional shape, and IMO will last longer. You lose automatic rice cooking capabilities but... by a $20-$30 rice cooker and probably get better rice, or just do it on the stovetop.
   
   By the way, no idea what food you like to eat, but these are two of my favorite cookbooks if you are getting started and wanted to build up some experience:
   
   

• America's Test Kitchen 100 Recipes http://www.amazon.com/100-Recipes-Absolute-Best-Essentials/dp/1940352010/ Good for in-depth explanation of 100 recipes across a pretty big range of techniques.
  
  
• Cook's Illustrated Cookbook http://www.amazon.com/Cooks-Illustrated-Cookbook/dp/1933615893/ Shorter explanations but lots and lots of recipes.
  
  And major shout out to Kenji's (from Seriouseats.com) new book if you want more detailed science information:
  
  
• The Food Lab: Better Home Cooking through Science http://www.amazon.com/Food-Lab-Cooking-Through-Science/dp/0393081087
  
  This post ended up being much longer than I expected, but those are my recommendations if you are just starting out. ;) The main thing I've learned since beginning to cook is that 90%+ of the recipes online (and even in print) are untested crap, and to look for recipe sources you can trust. The second thing is that a finished recipe is much more dependant on the technique (the steps you use to modify ingredients at specific times, temperatures, and textures) and way less dependent on the ingredients themselves (you can easily sub ingredients for many recipes once the core techniques are understood).

I've had this Presto pressure cooker for almost a year and haven't had any issues with it.

By modern, what do you mean? Is this considered modern: https://www.amazon.com/gp/aw/d/B0000Z6JIW/ref=ox_sc_act_image_3?smid=ATVPDKIKX0DER&psc=1

I'd definitely second the recommendation for a pressure cooker. Also consider the plain old non-electronic kind. This is what I have: https://smile.amazon.com/gp/product/B0000Z6JIW

Electric pressure cookers cook at somewhat lower pressures, so it takes longer. Also, it's about 1/2 the price of the 8 quart Instant Pot.

I've seen aluminum large commercial size pressure cookers on Amazon.com. You might want to check there. Seems like that might be heavy for an induction top, though.

ETA: http://www.amazon.com/All-American-25-Quart-Pressure-Cooker-Canner/dp/B0002808YS/ref=pd_sim_sbs_k_4

I know, I could never bring myself to buy a decent pressure cooker. Perhaps if I sell some of this next harvest I'll get one of these and get back into it. Got tired of doing back-to-back-to-back-to-back pressure cooker runs with my tiny one...

What? I'm talking about an All-American pressure canner.

They're the best.

https://www.amazon.com/All-American-30-Quart-Pressure-Cooker-Canner/dp/B0002808Z2

I have a new in the box All American double capacity 930 pressure canner and Eastman Outdoor Cooking set , also new in the box, (ie. Outdoor LP burner to fire the oversized pressure canner on, plus fish/turkey cooker pots) + (3) cases of (12) new quart jars, (1) case (12) pint jars, lids, blocks of wax, book Complete Book of Home Preserving, possibly other related books and a box of previously used canning jars. If needed, I could throw in a used LP replacement tank for an extra $25. I'm thinking $300 for everything less LP tank or $325 for everything plus LP tank delivered in Orange or Durham counties. PM me email address, and I'll attempt to send photos.

That's the model I have, and I love it. If you think it will be limiting, they have a 30 quart model that will fit 14 quart jars.

Unfortunately, I cannot help you there. My pressure cooker does not whistle at all (unless I forget to turn down the heat). The way pressure cookers work is that you use high heat to bring them to cooking pressure, and then you turn the heat down to as low a level as possible that will maintain that pressure. Then just cook for however many minutes are needed for that particular dal. The cooker will not whistle because the optimum cooking pressure has not been exceeded.

My cooker has two settings - low (8 pounds per square inch pressure) and high (15 pounds per square inch pressure). Typically, I cook dals like moong for about 7-8 minutes, arhar/toor for 15 minutes, split urad for 20 minutes, and whole urad for maybe 25 minutes. I always cook dals at the high setting (15 psi).

I know that some people measure cooking times by whistles, but I have never owned a cooker that whistles so I am unfamiliar with that. This is the cooker I use. It has no "whistle" - just a dial at the top with a pressure gauge that tells you internal pressure in psi and a knob that you can turn to quick release steam if you need to open it.

I would suggest experimenting with increasing times until the dal is cooked but not overcooked. Don't worry about the simmering part - make sure that it's fully cooked under pressure first. It will not overcook during the simmering phase, provided you actually simmer and don't boil it then. Simmer means the top of the dal is barely steaming, but it's not boiling.

Here is the mobile version of your link

This is what I have. Liking it so far.

Do you think 23 qt is too much for a starter pot? I saw that there was also a 16 quart pot, but it looks like it's roughly the same circumference, just shorter, so it would have the same heating problem as the 23 qt, if I understand correctly (though obviously less weight).

My first strain was z-strain. I think it makes a good one for beginners because it seems to colonize very quickly. However, just about any cube is going to be pretty easy to work with. PF tek is a good place to start, but don't be intimidated by grain and bulk. It's not much more complicated and you get yields that are orders of magnitude greater in volume. The biggest advantage of PF tek, IMHO, is not having to buy a pressure cooker.
If you do buy a pressure cooker, I reccomend this one at first. http://www.amazon.com/Presto-1755-16-Quart-Aluminum-Pressure/dp/B000QJJ9NY
It holds 7 quart jars at a time, which is good volume for the cost.

Have you tried Amazon? https://www.amazon.com/dp/B000RNH7PQ/ref=asc_df_B000RNH7PQ4745251/?tag=hyprod-20&creative=394997&creativeASIN=B000RNH7PQ&linkCode=df0&hvadid=167158323047&hvpos=1o2&hvnetw=g&hvrand=1302571502979749684&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9013461&hvtargid=pla-273195472279

Unless you use brf jars, the pressure cooker is a must. I use a much older mirro (like the one in the link, just years older) and its still going strong.

No worries, had a quick search and Amazon US and found this one:

https://www.amazon.com/Mirro-Polished-Aluminum-Pressure-Cookware/dp/B000RNH7PQ/ref=mp_s_a_1_7?keywords=pressure%2Bcooker%2Bfor%2Bcanning&pd_rd_r=e059f68e-7cc2-4f7c-9c09-80403aa37933&pd_rd_w=ccvWO&pd_rd_wg=r3wz2&pf_rd_p=c4f415d0-a1e0-4106-ae10-812d2919cfaf&pf_rd_r=R5EGQE06942HK7ST0DD8&qid=1569515645&s=gateway&sr=8-7&th=1&psc=1

Little bit higher price and I can't see how much shipping would be, $80 to get it to the UK!

Does 5 10 or 15psi though and is 22 quart.

You want the big, old, stovetop ones, not the electric ones. The electric ones are just pressure *cookers*, not pressure *canners*. My understanding is they can't get high enough pressure for pasteurization. Here is the one I use. I was able to snag it for $36 on a Gold Box deal. If you like hard boiled eggs, using a pressure cooker is by far the best way to make perfect, easy peeling eggs.

You really should sterilize your substrate, and boiling method is long and not a guarantee. I just got the cheapest large canner off Amazon, but you'd probably have decent luck finding one at a Goodwill for like $5 and some patience. But the pressure cooker and dehydrator were the two biggest expenditures accounting for over half the entire budget, everything else is quite cheap.

Yes the first versions were basically pressurized pots that go on a stove top. They still make them today that are a lot safer and work just as well if not better. https://www.amazon.com/T-fal-Stainless-Dishwasher-Pressure-6-3-Quart/dp/B00EXLOW38/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1468416212&sr=1-11&keywords=pressure+cooker

This is a better pressure cooker. It has a high pressure setting as well versus the clipso and it's the same price. It's a no brainer.

https://www.amazon.com/gp/aw/d/B00EXLOW38/ref=mp_s_a_1_2?ie=UTF8&qid=1468273446&sr=8-2&pi=SX200_QL40&keywords=T+fal+pressure+cooker&dpPl=1&dpID=41ece%2B140kL&ref=plSrch

I searched Amazon for 15 psi pressure cookers and found quite a few. This one I have and it works fine but is pretty small.

https://www.amazon.com/gp/aw/d/B00EXLOW38/ref=mp_s_a_1_1?ie=UTF8&qid=1501052717&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=15+psi+pressure+cooker&dpPl=1&dpID=41ece%2B140kL&ref=plSrch

This is the one I have, and I'm very happy with it https://www.amazon.com/gp/product/B01KWZEERC

Was looking into this more.

>To be effective, the autoclave must reach and maintain a temperature of 121° C for at least 30 minutes by using saturated steam under at least 15 psi of pressure. Increased cycle time may be necessary depending upon the make-up and volume of the load. (link)

As explained here, it would seem that a high quality standard US pressure cooker should reach such a pressure - but that an EU one could be slightly short of it. I would think a cooker with a pressure gauge on it would be best. This looks like a super high quality model, though this one looks more affordable!

Post #2:

Preparation:

getting the supplies

Agar agar powder. [US](https://www.amazon.com/Telephone-Product-Thailand-Powder-Ounce/dp/B01KMHY2OU/) [Europe](https://www.amazon.co.uk/Special-Ingredients-Premium-Gelatine-European/dp/B00EZMPMNE)

Always start with agar! And don't throw old fully colonized plates out. Some contaminants (e.g. mycogone, AKA wet bubble disease will only show up after full colonization (white blobs oozing yellow/orange fluid). and that one (mycogone) will fck up your grow hard, been there done that...

Light malt extract. [US](https://www.amazon.com/Organic-Light-Dried-Malt-Extract/dp/B007XYGBXQ/) [Europe](https://www.amazon.co.uk/Balliihoo-Light-Spraymalt-1Kg-Bag/dp/B0153BASSY/)

Containers for no pour agar (Pasty Plates). [US](https://www.amazon.com/Glad-Food-Storage-Containers-Round/dp/B000WGBMMM/) [Europe](https://www.flaschenbauer.de/einmachglaeser/sturzglaeser/sturzglas-225-ml-to-82) (maybe use Google translate on that site). Also if you are in North America there are Glad mini rounds, they are used in the original Pasty Plate tek. They also have [430ml jars](https://www.flaschenbauer.de/einmachglaeser/sturzglaeser/sturzglas-430-ml-to-82) suitable as substrate containers

A pressure cooker. Good ones are a b**ch to find in Europe. I wouldn't buy [that one](https://www.ebay.de/itm/Pressure-cooker-17L-Stainless-steel-Made-In-Turkey-Largest-Size/133128864948) or similar constructed ones, they are complete s**t, build up next to no pressure and need ungodly amounts of water. I have two of them, but had to do some haphazard MacGyveresqe hacking to get them to sterilize properly, I'll bring that up later.

I also have a Fagor Alu 22 (22 liters, fits eleven quart bottles), but I think that model went out of production in 2017 without a replacement. IMHO the only sane option in Europe right now, would be to order a Presto from the US, they're ~80€ + 40€ shipping, so not that bad. [Presto 23 quart PC](https://www.amazon.com/Presto-Aluminum-23-Quart-Pressure-Canner/dp/B073NCFL2L/)

Also on US websites like shroomery, you'll always read something like "sterilize 90min @ 15 psi". Pressure cookers in Europe usually have no gauges and only go to 50-70 kPa (~7-10 psi). It isn't as bad as it sounds, since sterilization time isn't linear with pressure/temperature. I've found I can get away with 120 min sterilization time for grains, 75 min for PF sub and 30 min for agar.

Scalpel handle and blades. [US](https://www.amazon.com/100-Scalpel-Blades-One-Handle/dp/B01MPX3JTI/) [Europe](https://www.amazon.co.uk/Swann-Morton-Handle-5-10-Blades/dp/B004OIAVJY/)

(optional) inoculation loop. [US](https://www.amazon.com/OESS-Reusable-Inoculating-Inoculation-Bacterial/dp/B071DCS7TW) [Europe1](https://www.amazon.co.uk/Akozon-Inoculation-Inoculating-Microbiology-Laboratory/dp/B07KM7F8VH) [Europe2](https://www.amazon.co.uk/sourcingmap%C2%AE-Inoculating-Microbiology-Tissue-Culture/dp/B071X44DS4/)

Tyvek (for filtered lids). [US](https://www.amazon.com/Dupont-Tyvek-105gm-A5-Sheets/dp/B07418F31G/) [Europe](https://www.amazon.co.uk/Tyvek-75gm-Bumper-pack-sheets/dp/B004EXTKSW/)

(optional) oster blender attachments used for PF slurry or LI. [China](https://www.ebay.com/itm/4-Head-Ice-Crushing-Crusher-Blade-Replacement-Part-For-Oster-Osterizer-Blender/182451440105)

3M Micropore tape (for filtered lids and monotub holes). [US](https://www.amazon.com/3M-1530-1-Micropore-Tape-Pack/dp/B0082A9FEM/) [Europe](https://www.amazon.co.uk/3M-Micropore-Surgical-First-Medical/dp/B01KYK2666/)

A spray bottle for soapy water. [US](https://www.amazon.com/Tolco-Bottle-Frosted-Assorted-Colors/dp/B000H88PCU/) [Europe](https://www.amazon.co.uk/Leifheit-72416-Laundry-Sprayer/dp/B0049PB11Y/)

Isopropyl alcohol (rubbing alcohol), 70%. [US](https://www.amazon.com/Amazon-Brand-Isopropyl-Antiseptic-Technical/dp/B07NFSFBXQ/) (dilute down to 70%, that percentage is best for sanitization [EU](https://www.amazon.co.uk/We-Can-Source-Ltd-Fingerprints/dp/B07PGB5X6Y/)

A rack to elevate your agar dishes while you do transfers, like these that come with microwave ovens (contaminants tend to collect on the SABs bottom).

A slightly wet towel to put the SAB on. Some people disagree on this, I use the towel to absorb the sprayed soap/water mix and not having that run off the table.

A clear box that's modified as a SAB. I use this one as a SAB, maybe they ship outside Germany. Anyway the manufacturer is kis.it (builds the monotub too), so I think they might be available elsewhere in Europe: https://www.obi.de/aufbewahrungsboxen/obi-allzweckbox-santos-transparent-oversize-140-l/p/3333341?template=PDP&box=box4

More clear boxes used to fruit bottles (basically a monotub, just with individual substrate containers). I use these as unmodded monos (no holes, no flipped lid, lids not latched): https://www.obi.de/aufbewahrungsboxen/obi-allzweckbox-cadiz-l-mit-4-rollen-transparent/p/1930387.

Butane torch [US](https://www.amazon.com/Multipurpose-MDee-Culinary-Refillable-Adjustable/dp/B07MNN2B43) [Europe](https://www.amazon.co.uk/Kollea-Adjustable-Refillable-Blowtorch-Soldering/dp/B07QC1T6H5)

Bottles (can be wide mouth pint mason jars (US), quart Ziplock PP5 containers (US) or [these (which I use)](https://www.ebay.co.uk/itm/Round-Food-Containers-Plastic-Clear-Storage-Tubs-with-Lids-Deli-Pots-2oz-to-32oz/232308091965)

I just started keeping plates and isolating individual colonies for propagation. Start up was pretty inexpensive:

• $90 pressure cooker
  *$6 agar
  
• $6 plastic, sterile plates
  
• $5 inoculation loop
  oil lamp - made from an old salsa jar and some lamp oil I had on hand. I also use candles to help with an updraft, for whatever they're worth. I haven't had any contaminated plates with about 2 dozen made. I keep a bic lighter on hand for sterilizing the loop.
  
  I'm looking at getting a microscope and some methyl blue next, b/c I'm a little tired of estimating cell counts and viability. So far, the most difficult part of streaking plates is getting good quadrants. My inoculation loop is a fairly fine metal that just cuts into the agar, making it difficult to get a good streak. I usually end up with some individual colonies, but not as many as I'd like. It often ends up looking like this. This is a good example of an overfilled plate, due to not cleaning off my loop between streaks.
  
  My process is simple and hasn't caused any issues yet: cook up some DME to form a hot break (SG around 1.030), transfer it to some mason jars and stir some agar into one of the jars and put them all into the pressure cooker. Let the cooker do it's thing until all is sterile, which takes about 15 minutes or so from when the relief cap starts rocking. Then you let it all cool down inside the cooker, not too cool though or the agar will set in the jar. When it's still pretty warm I start pouring the wort w/ agar into the pre-sterilized plates. Last time I had some agar wort left over, so I froze it until I did my next batch in the cooker, re-sterilized it and re-used it on some more plates. As for the tubes, I have some borosilicate glass test tubes that can go in the pressure cooker as well, so they can be filled with a bit of the agar wort before they go in the cooker, then you lay them down on an angle to dry on a slant. My slants are still sitting in the fridge, empty... I've yet to transfer from plates onto slants for some reason.
  
  On hand, I have:
  Brett Clausenni (the darker colonies in the picture posted above)
  Ommegang's Hennepin
  Brett Lambicus
  Brett trois
  Brett Brux
  Orval's
  WYeast 3711
  Ybay saison blend
  Some wildlings
  

Most modern pressure cookers don't have a rocker weight.

EDIT:
Seriously, they don't.

• Fagor
  
• NuWave
  
• T-Fal
  
• Fissler
  
• Presto
  
• Kuhn Rikon
  
  Where you see rocker weights is on cheaper, older style aluminum ones and on larger pressure canners. Modern pressure cookers have moved to the easier to manage spring valves.
  

Just give him a pressure cooker..!! He will be amazed and would never never ever expect it to come from an american..!! It is pretty standard marriage gift by the way..!

http://www.amazon.com/Presto-01362-6-Quart-Stainless-Pressure/dp/B00006ISG6