Got started with a water bath canner a few years ago.

I Like canning.

Been looking at a pressure canner for a couple of years.

Really like the All American canner. 21 qt up to 30.

Well....they don't exist anymore. The friggin covid got them all.

The Presto 23 qt is all gone too.


Anyone know where a person can buy a pressure canner? Preferably 21 qt or bigger?

Thanks.

You gonna blow up the kitchen big boy. 😆


All the Karens are prepping now, cut the supply off

They're in the same aisle as AR-15's and 9mm ammo.

Yard sales, and craigslist might be worth a look. We got our presto years ago off a local radio call-in sale.

wife got hooked on canning a while back. best darned pickles ever!

all american is high dollar

$350 for an alum pot on Lancaster amish website.

North 40 doesn't list them but they do have them in the canning aisle sometimes. Especially as deer season approaches.

It would be worth a stop.

Give thanks that you found that rare woman

Take a look Big Jim.

Looky

That's pretty wild! were ya boiling Gasoline?

Might be a BUNCH of schit for sale when folks get their free money/unenjoyment tax bill!

What ever you buy make sure you can buy new gaskets and gauge.

Me-maws old timey pickled okra. Yum-my.

Check Lehmans General store

Yeah...Lehmans were all sold out.

Never thought about Craigslist. Will look.

North 40 too.

get an all American, you can find one on eBay or amazon, I have a 25 qt its old and will still be good long after i die. they're not cheap but worth the price. those prestos are junk.

Ebay?

there worth it, will last more than one lifetime.

Heck....even ebay is short of them.

Pressure canners.....the new 22lr.

My wife may have a spare, do want to pick, and return?

Pressure canning is like reloading. Follow the rules. Don’t try to make the gun or load or canner do something it wasn’t designed to do. Looks like he tried to pressure can a double charge of Bullseye.

the one I have, as from what my dad can remember my grandmother bought it back in the 1940s.

There is a local Mennonite owned store that had a number of them about a month ago. Want me to buy one and mail it to you?

We use a Presto that we've had for 30 years or so. Have already canned close to a 100 jars of stuff already this year. It just keeps on working.

Them Mennonites is sure reliable!

Would be surprised if they still had one on the shelf James.

Find an All American. Presto's are for cheapassed.

I'll be glad to look for you

That's right.

Well...if its on your way but dont make a special trip.

I didn't have any canner money until we got our Trump Bucks.

I guess no one else did either!

Probably be a pile for sale used after November.

A guy from work called me the other day with the same problem.
I have an All-American and in my opinion they’re well worth the money. I hope you find one!

An canner is useless without jars! Try to find some quart jars or lids. Everywhere is sold out. I bought out the last little hardware store’s inventory.

I'd grab the first canner you can find.

You might not be able to pass a Presto on to your grand kids but it will get you at least 10 years of canning done just fine.

Gee, I wonder why everybody's out of stock.

LOL

We have an old National brand machined fit between the lid and pot no gasket required. Regular pipe threads cut into the heavy cast lid so if needed the gauge can easily be replaced (no need the original still works fine). Heavy swing bolts and pressure releases (probably went out of business with that model as it will never wear out) Got it some years back for $10 at a garage sale.

We had new ones here recently at the local farm store. Will look and see for you....

My mom used a Presto for over thirty years. She probably canned about 75 quarts or more a year.She died about 5 years ago am I am still using it.

I bought an All-American off Craigslist last year. It's great.

My wife is using one her grandmother had. No telling how old it is.

Green beans take four hours in a cold pack canned, but just 25 minutes in a pressure canned!

We’ve canned 28 quarts so far this year, and most of our plants haven’t even started producing yet.

I’d look at eBay and old lady yard sales, estate sales, and local auctions. Worst that could happen is it needs a new seal. Ace Hardware has those.

Dollar Store has jars and lids.

They are everywhere here. No shortage. We have enough quart jars to can more than we need, but did buy some pints. Mennonite store had them, Walmart had them, TSC had them, and so did Rural King.

Get a big bastard.

You can use a stock pot to water bath some small batch stuff, but a small canner ain’t worth a fugg.

The All Americans are out there and available. Just not cheap.

I picked up one new and one used Mirro canner back in April / May time frame when daughters and I all decided to raise gardens this year.

ETA: Yeah, Jars may get scarce. Paid $25 per dozen for quarts on eBay back in April. Found quarts for $13 per dozen at local Amish store in May and stocked up. Just checked. eBay price now running $47 to $75 per dozen.

We bought a used, never used, Presto canner back last fall. Dollar General here always has lids and bands. Typically jars also. A small city nearby has a honey operation w over 6k jars for sale. Qts are 10$ per 24 in plastic trays. We bought 6 cases to begin with and have done fine. Canned lots of proteins, beans. Our kids have also enjoyed the good luck.
We found our by advertising need on 5Miles. Search took less than 24hrs. No bs.
Good luck w your search.

https://www.ebay.com/itm/All-American-No-941-Pressure-Cooker-Canner-41-5-qt/203043401575?hash=item2f46546f67:g:q30AAOSwoYBfBi6~

Jim, I was inspired by your post to delve into this w/ my Intel and LE sources. Hint: avoid marathons!

I ask once again; How many green beans can you eat in 1 year?


mike r

Uhhhhh...........yes?

Oh, I see.

Last year, there was a 23 quart Presto canner at Walmart on clearance for $19.99. Of course, it was one of those items they couldn't find. Typically, they say that those things have been shoplifted. I suppose the Yoders and the Stoltzfoos's put it under their long dresses and walked out with it.

The last jars I got were at the dump! Fancy jelly jars and chit!

All American is what you want, because when times get bad, you won't be guaranteed a new gasket will be available if needed, and like everyone has said, it can be passed down for generations, and it's 100% USA made.

All of the new All Americans are sold out until October at all dealers, and if things go sideways, there's no guarantee October will be good. You're going to have to come out of pocket big if you want one, unless you get lucky on craigslist or other local site without someone throwing it up, and "not knowing the recent sky rocketing value in the current market, supply/demand.

The new ones, and even some used ones, on ebay are going for 1.5 - 1.5+ times what they sell for new right now.

I got an ancient big one from an old guy’s garage sale a few years back, $2. It was his 90 something year old mother’s and she got it in the 30’s or early 40’s. I put a gauge and a lid seal on it and it works great.

I inherited another big one that’s probably from the 60’s when my grandmother passed last year. I haven’t used it as my stove isn’t big enough for both of them. Too bad you’re so far away Jim or I’d make you a gift of one.

Our semi local, 20 miles away but the closest one, Ace hardware carries them and parts such as seals, rattlers, and gauges. Might be worth a look if you have an Ace nearby.

I use a propane burner for mine, do it outside.

If you own multiple pressure canners like myself. Don’t get the weighted bobbles mixed up. 😀

My Mirros don’t have gauges

Just have to learn by ear on the chatter rattle.

Hard pass. It’s supposed to be 105 tomorrow here. Ain’t no green bean on earth worth that kind of misery. Of course if I put the lid on and put it on the porch it might boil and seal them by itself.

Meh

Get a cheap one

First time you suck all of the liquid out of your jars as it depressurizes, you stick it back in the closet for 10 years.

This place has Mirro's in stock. Unless their website just sucks.

https://tiditime.com/product/mirro-...2I3BUQj6N1jhPJKXOfDD6WJ8C5BoCEhsQAvD_BwE

"When you cook outside the first 100* is free"! - tikkanut

Looks like Rural King has Presto's in stock as well.

James may not approve but I'm sure they can handle the whopping 10psi required for canning.

I just remembered Mirros as well!

Our cycles must be in sync.

Made in China, and guaranteed to blow up from bad castings made from pizz pour quality control.

PM gunwizard. He's upset because he just found out they cancelled "welcome back, kotter" and might trade you one for some 9mm ammo?

Sure thing, fugk tard.

LOL

There's a reason the holes are marked, 5-10-15...

Go make a scooter run for your nightly 12 pack.

I have a Mirros with the weighted rattle top.

Works fine, just too small.

Presto's are no good but there goes Lil' James sniffin' out another Wal-Mart deal.

LOL

Sure thing, fugk tard.

What a fugkin' genius you are.

Yeah, and buying a 12-pack of cans does not make one qualified to offer canning advice....

You haven't canned a fugking thing in your life.

Just STFU and go suck your boyfriend off.

My advice is for the novice, if someone were to buy some yardsale nice from mee maw and her estate had jumbled up.



As for Mirro experience, I’ve used three for 20 plus years no explosions so far.
Mine are older, maybe I got mine before they moved production offshore.

Rural King you say?


Wonder what the fugg a Rural King is...........

I had a mirro for a while and used it a bunch canning tuna. Like a whole bunch and it never blew up.

When my wife cans, she counts the jars as they seal.

The old tile kitchen celling had meat imbedded in it when the plug
blew.

Type it into a search engine you fugkin' bumpkin.

So your experience at "removing oxygen and sterilization / canning" is sucking boys off...drink on limp wrist...

I sent you a pm about rural king earlier today.

But it’s a presto.

But it’s also 89$

also listening by ear to the chatter frequency, I know with my cookers what is enough heat and how long just by sound.
Full pressure at about 23 minutes for quart green beans.

Long time up, steady bobble, then longer for it to completely come down enough to unlock

Often easier to water bath. (For my purposes)

I don’t can any meat products.

Fugkin' people act like the things can turn Kingsford into a diamond.

Ah, ok, you have the old ones you truly have to be on top of, 2-4 jingles p/min., not the newer style round with the three holes.

Let me guess...

You have NO pics of your canner.

LOL

That’s just about right.

If you can moderate the temp and get that amount of rattle for 20-25 mins. I call it good for tomatoes and green beans.

Look in the mirror.

All I'm saying, is there is no way in hellz bells I'd buy a cheap one made out of China today if you value your life.

I like gauges, but I drink a lot.

Sure thing dumb fugk.

They're both too big for the camera's frame....

Haha! By god you did. Thanks


I just ordered one. Never did say specifically that is was in stock or not........


Some outfits said they were expecting 6 months delivery time.




89 bucks and 15 dollars for Fed Ex to ship it to the wrong house is not too bad.


Maybe get an All American some day.....and run two canners. Reckon this Presto will do fine for a long time.




Thats how you really hurt em!

You don't do schit.

Just STFU.

Like your mouth, and my cock.

I have a couple cheap ass Granite Ware water bath canners.


This Rural Presto King will allow me to can some of this next beef we had butchered.




We are gonna do the next beev ourselves. Hamburger and can some of that one too hopefully.



Now.....next agenda item....



Anyone know where to fine some Duroc pigs on the Hi Line?

On that old style, since the jiggler only has "one" place setting, how is a person supposed to regulate temp/pressure for higher temps needed / diff elevations?

The new style circled weight has three diff settings, and you just set on the selected number/pressure/temp and adjust temp for 2-4 jiggles p/min.

The Presto works just fine. We work the schit out of ours every year, no problems, and it was well-used when we got it. You will enjoy it.

You're supposed to thank everybody for their help before you move on to the next line item.

Were you raised in a barn?

What if it gets all the way up to 15 PSI?

LOL

I'm smart enough to put meat in a jar. You're smart enough to put "human meat" in your mouth.

Ah the return of Elklayer. You can just feel the Campfire love... He’s still a douche.

Carry on...

Charles Law would maybe play in. LOL

longer times, more chatter

I live at 639ft per railroad benchmark behind my mailbox. I’m not much help.

D'oh!


Excuse my fox pox.



Thanks everyone for the help and suggestions.....and PM's.



I promise to document and share any disasters that might befall us during canning season.


Unless we all die from the botulism.....no one will be around to take a picture.

No. You're not.

And you've never killed a game animal either.

Just STFU.

Go finish your potable water system, so you can hide four mountain ridges away from civilization, instead of being man enough to go to the front.....

Conrad, You Could just dry that meat on the roof.

Canned hamburger? New one for me.
We do pork tenderloin, sausage balls and chunks of venison. Have never done ground beef. Tenderloin is unreal though.
We canned a bunch of potatoes couple years ago. I dump, rinse, shake in seasoned flour and fry. Keep a bunch of pints at the cabin

Forgiven.

If you follow the internets you'll quickly learn that BBQ, reloading, and canning, are akin to the colonization of Mars.

I meant the next beef would be half ground and half muscle cuts. The whole cuts could be chunked for canning.


Maybe you could can ground beef though......why not?

If you find the pigs, google canned carnitas. They're pretty good.

The benefit of living in a semi arid environment.


Plus....the roof is cedar. I see people order salmon on cedar.


Must be about the same thing.

I've made 50% in the market since you first claimed we should all get out of the market.

I'd be curious how they regulate the old ones for diff temps. I'll have to look that up. It'd be interesting to read.

On the other hand, they might only offer one seting, the way you do it, 2-4 p/min for one temp/pressure, and there is "no other" temp setting they offer, because to do so would kill the stupid people who didn't get it right.

Jim;
Good evening to you sir, I hope this finds you well other than the upcoming wait for your pressure canner and in all remaining aspects your fine family is well.

You mentioned canning beef and while we've only canned venison, I would suspect it is for the most part similar.

We like to brown the venison prior to canning it as we prefer the flavor.

We learned the usual way - that is to say by not doing it correctly sir - that one is better to add more salt afterward than too much prior.....

Though it's a matter of taste and I suspect the amount of vampire incidents local to you folks, we like to add a toe or two of Russian garlic into the jar of canned meat. Again it's to personal tastes, but we've all been left alone by the vampires as well which is a positive side benefit.

The resulting canned fare is an instant stew ingredient for sure and certain, but we prefer it on a cracker with some salsa, antipasto or sweet chili sauce.

Anyways sir, sorry to delay the next item up for discussion - please do continue.

All the best to you and yours this summer sir, I hope you get enough rain and at the right times.

Dwayne

My mother like some canned beef even after they had a freezer, she's brown it , and make gravy, to serve on potatoes, don't ask how the potatoes got cooked fast?

I suggest you stay away from the Walmart brand of canning lids, they suck big time. They are too thin and buckle under pressure. Golden Harvest or Ball or Kerr are the way to go. Lids are hard to find this year.

I bet they are. Hardly ever hear about canned pork.


Looking for some weaner pigs.


Probably just end up buying some sows.........


No one raising anything other than Yorkshires anymore. Want some Durocs.

You edited out the bold. Hit too close to the truth?

Thanks Dwayne!


Hope summer is good for you folks too.



I predict I am going to enjoy pressure canning.

Canned stew sounds good. Never heard of Russian Garlic though.

You can can ground, but you have to "brown it" before you put it in the jar, and add water to the top, minus head space.

All bullschit.

I never advised people to get out of the market. I only gave my opinion of the fiscal realities, and where it will end up.

Go find and post a quote of me advising people to "get out"...you liar.

Jim;
Thanks kindly sir, I appreciate the reply.

I have family north of you in Assiniboia, SK who got hit pretty hard with a storm last week. Welcome to the prairies in summer though I suppose, no?

Here's a link thing on Russian Garlic.

It's common here in our part of BC - most of the growers seem to offer it.

https://healthyeating.sfgate.com/russian-garlic-9246.html

While it might not keep quite as long as some other varieties, in our experience it's juicier and imparts a more distinct flavor in most cooking. For instance in potatoes it's a wonderful addition along with some dill.

Thanks again, good luck with the canning and all the best to you all.

Dwayne

We've canned ground beef. It works. Some say it's better to brown it before canning, if only because it is easier to get out of the jar. I find if I'm hungry, getting it out of the jar isn't that much problem.

Can you eat that right out of the jar with a plastic spoon?


If so...................renegade might have a new lunch item for dove hunting!

^^^^^^ Biden Brain Syndrome ^^^^^^^^^

Yes you clown, you can can ground, you have to cook it first. Chunks you don't.

Yes.

More bullschit.

You’ve never canned anything.

Just STFU.

Have you ever canned a thing in your life? Like every thread you reply to, all you add is attacks and negativity - never anything positive. GFY.

Anyhow, back to the adults:

Yes, you can can ground beef. I personally prefer to par-cook ground beef and vacuum seal, but we have canned it too, successfully. It is a little off-putting for the uninitiated to have canned meat with airspace in the jar, but perfectly safe if you follow the process.

Side note: A sous vide device and canning jars opens up an entirely new culinary experience. There are SO MANY creative ways to cook using those tools.

Ground has more “total surface area” than chunks, and that is why they say you need to brown it first, to ensure it gets cooked.

if he knew that someone’s nana had a part in making it, he would turn his nose up

He’d rather rather eat lips and [bleep] potted meat made by some slavek than something made by someone’s nana.

I won't read all the bs, but, I have canned meatballs in a sauce and can't remember a damned thing about it.

I have only had this. It's like a life saver.

https://www.amazon.com/Ball-Complet...mp;psc=1&refRID=Q136CTXN6EARNTQZWE3J

Cheap presto works fine.

Yep. I have a ball book.


The spicy pickled beans recipe in there is really good.


Its just regular pickled green beans with an ass load of cayenne.

No way Joe Say!

Huntsville Craigslist

Jim, before you drive to Tennessee or even Alabama to get one, consider the fuel costs.

Dang! Thats a good price for that canner!

Wonder if I could call it a business expense?



I could just get you to throw it in your sleeper maybe??

Next time you hit up the KFC here, you can pick one up.

1 month old...That is gone gone gone.....

Brand new in the box , including instructional DVD.

I'm rocking a day cab! Yahoo.

Thats the way to do it right there.


Cant sleep in your sleeper if you dont have one.


Like me.....I cant throw a set of chains on my trucks........I dont have any chains.

I've just got a16 qt presto follow the directions and it works fine. Used chunked venison,3 layers tamped in ,sprinkle of sea salt, 1 tablespoon chopped fresh garlic and 1 table spoon chopped onion each lift.use required head space and go. Eats great. MB

Numerous videos prove out you're stupid....

https://www.youtube.com/results?search_query=Canning+GROUND+Beef

I have the 921.


There's guys that hot water bath can venison too. Fugg that!

Usfda guideline is to brown ground meats prior to canning. I think I parbolied the meatballs then browned..

Well, it's pretty good now, but, they were pretty clear about having an abundance of chains!


So, up and said FU Portlandia and 3.5 years later, finally matching the income, we're still married, we're home buyers, kid has lots of grandparent time, got rifles, got big sky! Heck yeah I think it worked!

Sounds good to me!

Bingo folks,

we have a winner!

Ha ha,

reminds me of a friend.

won't take any eggs from the Gulag. Even free!

had some eggs from someone's place once, cracked one, found an embryo.

only eggs he eats now come from a grocery store

Years back I had a 21 or 22 qt Mirror. Now I have the same size Presto. No they're not industrial grade but they work. And BTW we can eat 7 jars of green beans a week easy. We love 'em. I go to HEB when they have fresh green beans on sale and buy about 20 pounds. That gives me about 10 jars. I like to keep 10-20 jars in the cabinet all the time. i've got okra both canned and frozen. I love the frozen best but it doesn't last as long as canned. I even canned mustard greens and spinach. It all cans good. Every year I can fig preserves, my favorite. They're getting ripe right now so the canning will commence soon. Around here there's jars, lids and rings galore. They have both pint and quart and even half gallon and gallon ball jars at HEB and Walmart.

Also, you can order a Presto at Walmart Online. But it might be a good idea to see if you can find one on Craig List or Ebay cheaper first.
.
Good luck and enjoy it. It's a hell of a hobby.

Jim's thread got me looking and widemouth jars are darn scarce but I managed to find a couple of dozen pint and quart regulars that I am supposed to be able to pick up tomorrow. Another source for 6 dozen lids.

I'd backorder an AA if in the market. Kind of thing that I would hate to see ever go out of production.

thats what i do, get up to temp then time it.

I've used a pressure canner for maybe 25+ years... But when I'm canning I pay REAL CLOSE attention to the heat...


Same here - lots of jars on the shelves... I still have maybe 100 qt jars stored and available if I need 'em. Gave 30-40 to my son and his wife when they obtained their pressure cooker...

you regulate it by lowering or raising the temp on the burner. that's how I do mine, gauge says 20psi I lower the burner till it comes down 15psi.

Back in 74 there was a shortage of jars. The IH dealer ordered in cases of the pint jars the M's, and H's used on the air cleaners.

Dickslayer,

There's a difference between googling how to do things, and actually doing them.

I have been pressure canning elk for several years, and I found that browning isn't necessary, but it still works just fine. I don't brown it anymore, and I notice no difference in flavor. I bought my new canner off the internet (Presto I think) and at first it scared the crap out of me, but after a few times it is very easy.
I think the LEM catalog has the kind I have, but I found it cheaper but cant remember where.
I just remembered I have some elk roasts and steaks left over from last year!!

PS after re-reading this topic above, I have never canned ground meat, but I think I would brown it myself. I am sure it would work both ways.

flave, would you can Iquana? That I know I wouldn't do.

canning the venison in the garage or outside with a pair of propane burners and two cookers makes it go fast. the garage is better cause you might need a wind break outside if there is a breeze.

A few points:
A typical Presto canner in the 15"x15"x15" size has nearly 1,000 square inches of surface area. At 10-15 psi there is tremendous potential inside. Having seen the results... Another common mistake is trying to speed cooling with snow or ice, don't.

There is a chemical reaction involved in browning meat. It has to be hot, much hotter than boiling. That requires a relatively dry frying pan and lots of small batches. Crowd the pan and you end up with boiled meat. That adds nothing. Giving anyone unable to taste difference the benefit of the doubt they likely did not truly sear the meat. Browning bulk ground meat is slower, requires care to keep the liquid level down in the pan, and the extra surface area takes more messing around.

The head (extra space) in the jar is what builds vacuum and seals the jar. Cans do not require head because they are mechanically sealed before cooking.

I canned several bears this spring in retort bags. For meat there is no comparison between jars and retort bags.

Have one of my 95 year old mother's here at the house. National from I think Wisconsin. She has another with her. Spent last week with her and we canned 33 quarts of homemade vegetable soup. Does not get better than that!

To brown or not to brown...

https://nifa.usda.gov/sites/default/files/resource/Canning%20Meat%20Poultry%20and%20Game.pdf


This looks good to me.
https://www.simplycanning.com/canning-venison-ground.html

If anyone has tested properly browned meat against raw after canning and cannot taste the difference they should just go to buying Alpo...

Just the heads.

I’d love to see the dumb asses that say this take the Pepsi challenge.

Not deflave,

but if I was to try it with iguana............it would be barbequed.....................from Tiajuana

Honestly, y'all been giving me ideas on how to spend more money. Don't need that, maybe I should stop reading.

Guessing Alpo should be on your shopping list henceforth and forever...

The prime rib that I cook to a perfect Medium-Rare temperature in a Sous Vide water bath gets browned with a Propane weed burner after the proper internal temperature is achieved. It's a nasty-looking gray color before I hit it with the weed burner for about 15 seconds.

I’m sure that living in an Indian village develops the most discerning of palettes.

Thats literally gayer than aids.

Agreed. Sous Vide is for virulent homosexuals on a coke and cock bender.

Having spent quite a bit of time in various Indian villages I can understand the concept, but still taste the difference...

Really?

I don't needs no sous vide bs. I don't needs no sous vide bs. I don't needs no sous vide bs. I don't needs no sous vide bs. I dont need no sous vide bs.


So, I just need a chamber sealer?

Well, I doubt I'll ever meet you but I have known two other crusty old bastards that claimed the same.

They both got proven wrong.

To each their own of course. I only post this info for those that are new to canning.

To guys who eat road kill armadillo and call it possum on the half shell, properly cooked meat is probably as foreign a concept as screwing somebody other than their 12 year old sisters.

The ole PrestoMatic 23 quart-o canner has not shipped yet.



Kinda wondering if I just spent 100 bucks to reserves the next one that comes in............about December time.



Giving them the benefit of the doubt of course.....I wouldn't want to jump to conclusions.......especially here.

You need to change your handle.

You've already been deemed a dumb fugk.

I thought maybe you might do the order over the phone.

LOL

$100? Hell you can't even ship a real canner for that much. Geeze.

Hey now......Fed Ex says they would send it to the wrong house for a paltry 15 bucks.


Thats good service right there.

Is the wrong address my address?

That'd work for me.

Yah, FedEx is on the way here today. I'm watching the neighbors place...

Hey, congrats Jim, hope it's not going to be too long for your new canner to arrive.

Hey slum and Rog,

My thought about old Mirro-Matics having just one weight / pressure setting proved to be correct when I looked it up.

https://www.ebay.com/itm/Mirro-15lb-Pressure-Cooker-Jiggler-Weight/332764111296?hash=item4d7a4961c0:g:GIAAAOSwZjRbc02B


They produced a single 15 pound weight setting, were they just went to the top temp / pressure setting to cover everything, and how you regulated was based on cooking time as to what you were canning at the time, obviously.

The newer weights, with three holes and 3 different pound / pressure options, 5-10-15, make it easier obviously, 2-4 jiggles p/min for whatever pound / pressure you need:

https://www.ebay.com/itm/Mirro-Matic-Vintage-Pressure-Cooker-Jiggler-Regulator-5-10-15/154006381285?hash=item23db7ee2e5:g:tocAAOSwV~1fDJJ9


Rog, outside, only prob is the wind when doing over gas is what I've heard. Hard to keep regulated. Guess you need to have a good windbreak or you'll be constantly adjusting the flame to regulate the pressure.

Post up a pic of your canner...

For the curious. Helena has one retailer with shelves full of canning supplies, evertplace else is bare. Widemouth pints quarts halves regulars lids rings salt pectin mirror presto jelly.....

They did anyway.

Got any good prairie dog spots?

my old one sits on the back porch, not pretty but works good, might break down and get a new one.

Holy fugk

That has Hurt Locker written all over it.



😃👍🤣

it's good, might buff it one of these days.

lol

Be careful man, we love you. Hahaha

lol was waiting for that, its worked good for years.

I was just at the Fleet Farm and they had a pallet full of 23 quart Prestos. About 4 pallets of jars.

Another 200 pallets of Cream O' Mushroom and Minnsoduh will be back in business.

Not if Tim Jung Walz gets his way.

Fugg....is a fleet farm different than a rural king?

I think I loaned them 100 dollars....interest free.

Uhhhhhhh.

Multiple Mirro and Prestos in Helena. Let me know.

They have had ample time to ship said canner....and then notify me every hour.

What store?

Could I call and order one direct?

They don’t paint the steel beams on new highways anymore. They say the rust actually protects the metal, so…..

that oxidation on that canner ought to be good for…..ole….nuther …what….fitty years….

Who’s gonna start the GoFund Me account for people to contribute to buy Rog a new canner…. you know.....for a charity case of course......

hell......at least buy a new gauge for that 40 quart canner rog....

Crap....at least take it to the next hawg hunt, so peeps can take turns, and get it shined up.....that one needs a "community effort"....lmao

I can.....at times....be impatient.

I hit the order button several times to get it to work last night.


Maybe the delay is because it takes a while to palletize 100 canners.....

If I had your money, I'd buy a 48 ft trailer load, and sell singles on ebay at 250% mark up during this rush....you know...to pay for your own canner and jars....

We need a separate thread, so everyone can vote whether that metal weight on Rog's canner even works, or is it frozen closed / half open / fully open or......the next boiler in Texas to blow up......

I don't know if they can do it. They have a UPS on site, I can handle it if it'd help. I'm in Helena 5 days a week. Local Ace operation.


Rock Hand Hardware.

http://www.rockhandacehardware.com/

Ace seems to be a good company.

We called ours yesterday....they said they had one.

No, no they didn't.

I totally need a propane burner.

Like a camp stove or a turkey fryer?

My research indicates not too gnarly, definitely not a jet. Low btu, even less than 15k would be all I'd want to fire the All American with.

However, since earlier I've looked into our glasstop range and it says canning is aok. One burner is 10", close enough. Pretty sure I've done it on a standard size cheapass range coil. My canner is a bit over 12" I'd. Suppose if the range goes tits up I will know.

it works fine. I actually use it quite often.

According to 23and me, grandma never had a canner like that!

A cubit canner.

Nothing like posting bad info for beginners... do you leave other things out of your recipes to ensure the failure of others?

Do you boil your rib eyes, too?

Add a couple Russians and a few quarts of vodka to that thing and you'd have Youtube gold!

I follow the advice of people that live in an indian village.

Peanut gallery, how many pounds of browned ground buck will it take to fill 7 quarts?

I run it at 20-25 psi sometimes for an hour and a half.

20 pounds!

Hey Jim, has your shiny, new canner turned up yet ?

Askin for a friend !

In this day and age of electricity why would one can ground meat?

To preserve it? Uhhhh.

It don't keep well on the porch.

Flies get to it.

Freezer full?

Yes.

And getting fuller.

Mom just got back with our latest fat beef.

The critter in the ready rack will be ground.

Never been to a Rural King. I think they're more southern. Fleet Farm is out of sconnie.

Don't forget Blaines Farm And Fleet.

https://www.ebay.com/sch/i.html?_nkw=all+american+pressure+cooker&_oac=1&_sop=1


Armageddon is coming. Don’t let your family starve. Buy it now….it’s only at 620.00

6 minutes left…

4 minutes left.....I say it goes for over 700.00

Anchorage is about 63% white, almost 10% Asian, 7% Native... hardly a Native village. But that is just a ruse to hide the fact you insist on delivering bad information to those knowing only slightly less than you and calling it a service.

It lasts longer and does it sitting on the shelf at room temperature.

Calm down, Betty Crocker.

"Bad information."

LOL

I had him for Julia Childs.....minus a finger

I was being kind...

You misspelled "stupid."

You are proof Dunning-Kruger lives.

Say.......what you got going on today?


They won't sell me one on the phone.

Maybe I sound shady........

Ordered mine yesterday on line, be here in November.

Big Jim probably holdover paranoia from the terrorist assho*es who bombed the Boston marathon a few years back who used a bomb contained in a pressure cooker. For awhile there a guy had every turd selling pressure cookers/ canners looking sideways at you after that deal. A woman goes in and buys one don't even get a second look best you have your wife handle that potential terrorist supplies. MB

No, it's from the virus buying rush.

Today is a good day for me. We CAN do it.

Hahaha!

Nice one.

Hope this is not too much ........pressure.......!

How do you say that in Eskimo?

Its pronounced "givemeolybeer".

The most incredible thing about Sitka Deer is his PASSION for the browned meats.

LOL

"Bad info."

What a colossal dumb fugk.

Drop me a PM if you want. Headed to the Capital in a few hours to help preserve our economy.

Well...lets.....seal.....the deal!

This thread was a load o' laffs. Thank you all for your service. Canned lives matter.

That's the response I was x'pectin.

Just wait till you Karens find out what lids cost now that everyone of "off the gridders" wants to start "cannin" .

I hoarded them f~ckers 6 months ago, when you were all worried about sh~tpaper !

$3.59 Regular and, gulp $4.99 for widemouth dozens, lids.

Some Dollar Generals have Golden Harvest regular mouth lids for $1.75 a pack, gotta dig around and visit a few. When you find one that carries them, stock up. I bought 20 packs so far this year, should have bought more probably.

Do these expire at 5 years?