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Discussion Board - Pressure canner

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Ironpony

07-11-2007 05:15:02




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you guys and girls seem to have and answer for everything how about give this one a look. Gasket or no gasket whick is better or safer and why the no gaskest seems to be alot more money is it worth it?

is there a brand name you would recomend
thanks




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ShepFL

07-18-2007 12:14:37




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 Re: Pressure canner in reply to Ironpony, 07-11-2007 05:15:02  
We have a metal to metal model with nice dial gauge. It has no seal. Got rid of my seal model years ago.

Been putting up spuds now for last 3 wks.



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Jim in NC

07-11-2007 09:50:17




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 Re: Pressure canner in reply to Ironpony, 07-11-2007 05:15:02  
We use a Mirro. A gasket lasts us 4 to 5 years. I need another one so I can do 2 canners at a time!



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Stephen in SoKY

07-11-2007 06:29:20




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 Re: Pressure canner in reply to Ironpony, 07-11-2007 05:15:02  
All American is considered the absolute top of the line, & the price reflects it. Metal to metal seal so no need to replace gaskets. I have one & like it now that I've replaced the old style petcock with a vent tube & round weight like the new ones have. I also have Mirro brand & they're great, much less expensive, seals last for years. I also have Presto, I never say never, but doubt I'll ever use them again. You have to constantly monitor pressure. You'll be happy with AA or Mirro. E-mail me for more considerations before purchasingi If you'd like. I can a LOT!

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Lou

07-11-2007 12:17:27




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 Re: Pressure canner in reply to Stephen in SoKY, 07-11-2007 06:29:20  
You fellas have any good recipies for venison on the tough side ?



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old

07-12-2007 07:33:50




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 Re: Pressure canner in reply to Lou, 07-11-2007 12:17:27  
Tough meat of any type can be soaked in vinagar and or lemon juice for a few hours. Then wash if you want and slow bake it. Also cooking it in tomatos help soften it up also



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banjo

07-11-2007 20:44:28




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 Re: Pressure canner in reply to Lou, 07-11-2007 12:17:27  
grind it up and make chilli out of it.



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