27 replies to this topic

[preparing]

I have a brand new All-American and was going to have the gauge checked right out of the box lol. When I first got it, I did not realize it had the weighted gauge and that you go by that. I just kept worrying, what if I went and had the dial gauge checked and then 3 days, 3 months, or whenever, it quit working correctly, and then I kept canning without knowing, and then did not have it checked again until next year. It just does not make sense, but after reading through the directions, the weighted gauge is what you go by. I am not sure why the dial is there except maybe for when using it to cook in and not as a canner???

[kimba]

First I want to say "Hi Everyone!!" It's been awhile, I've missed it here!

OK- on to the question: I am having a hard time finding the "canning element" for my GE range. DH told me to check with all of you "in the know" people and see if they make an electric canner. Ya know one you can just plug in. Does anyone know if this exsists??

My plan B would be canning on one of my grills or getting a "turkey cooker". Anyone have any experience with that??

Thanks!!!
Kimba

[The MacKinnon]

:cool1: Yea Darlene!!!

Thank you for pointing me in the right direction!

:ebay: I'm off to bid!

Oops - found one more:

http://cgi.ebay.com/...:MEWA:IT&ih=008

[Dee]

WiccadStargazer, I found this about an extension office in Washington state. Maybe you can check in with them and see if they can help you out or know who can.

KLICKITAT COUNTY CHIT CHAT

[Leah]

A canning element just lifts the canner higher off the cooktop. It reduces the chance of any damage to it. I remember them from the 1960s and 1970s but haven't seen one for quite some time.

Perhaps someone else knows more about them.

[Darlene]

MtnMama, you're on a roll! That last link would serve you well also.

Good luck, I hope you get one of them, so keep us posted as to your progress!

[Hippie Dad]

I need to jump into the thread somewhere, so I might as well do it where there has been a reference to good old Washington State, where I live ( I love it here) My wife and I are thinking about canning again after all these years, and we were wondering whether we could make do with a waterbath canner, since all we will be canning will be fruits and veg. I'm not sure we would can meat, and if I had fish, I would pickle it...

I would like to can tomato-based salsa, though my wife says modern tomatoes are not acid enough for waterbath canning.
I told my wife that if there was a distinct advantage to having a pressure canner, I sure wouldn't mind forking out a few extra bucks for that, but i'm just a dumb male, and my experience of canning consists of moving full and empty jars around when my mother needed help.

And boiling down tomatoes for catsup-what a mess, I will stick to salsa if i ever can tomatoes.

Does anyone have any generic advice on whether waterbath canners have any advantage if you are concentrating on fruits & veg?

[Darlene]

Hippie Dad,

I'm glad that you've asked questions so that we can hopefully shed light into a new area that y'all are exploring.

Waterbath canners are great to have and can do a LIMITED amount of canning. Tomato based salsas are waterbath canned all the time and are very safe because of the addition of vinegar that acts as a preservative. We have a great salsa recipe posted in this forum...Annie's Salsa.

Not all veggies can be water bath...in fact very few of them. Most of them have to be pressure canned.

Jams and jellies can be water bathed. Most fruits can be water bathed.

Without a pressure canner however, you will be sorely limited what you will be able to preserve at home. Pressure canners are a wise and solid investment and offers you a wealth of opportunity to preserve more things at home.

My personal suggestion would be that y'all invest in a pressure canner. I just can't think of one reason you'd regret it, especially if you plan on preserving the fruits and few veggies you can process in the waterbath canning process.