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Reddit reviews: The best pressure cookers

We found 319 Reddit comments discussing the best pressure cookers. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 83 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

Top Reddit comments about Pressure Cookers:

u/wee0x1b · 1 pointr/Cooking

> 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.

u/nomnommish · 7 pointsr/IndianFood

If you want to absolutely floor your BF, then consider making kothu roti. It is a very popular street food dish in Sri Lanka, and has tons of variations. Kothu means "chopped" or "cut". It is originally a leftover dish. The idea is to take leftover flatbreads such as roti or plain paratha (you can buy them in an Indian store - fresh or frozen), fine dice the roti or paratha, stir fry it with Sri Lankan spices (such as curry leaves, garlic, turmeric powder, and coriander powder) and, add an egg and any leftovers such as yesterday's chicken or sausages, and stir fry it for a couple of minutes. If you see the video above, the street food kothu vendors will then continue to mix and chop the stir fry while making a clanging sound with their spoons/scoops.

Sri Lankan cuisine is very similar to Tamil and Kerala cuisine (part of South India and very close to Sri Lanka as well). In my previous reply, the video I shared was about North Indian cooking. When most people talk about "Indian food" or what they eat in an Indian restaurant, they usually refer to North Indian food, in fact, specifically Punjabi food.

Tamil and Kerala and Sri Lankan cuisines are quite different from your typical "Indian food" aka Punjabi food. The spices are different, the cooking techniques are different, the ingredients are quite significantly different. And the food is a lot more coastal cooking - lots more seafood and coastal/tropical flavors and ingredients like using fresh and dessicated coconut, coconut milk, etc. Tamarind is also extensively used as the acid or souring agent, and black peppers are mainly used for spice.

On a side note, South Indian and Sri Lankan cooking is ancient and predates the adoption of "New World" vegetables like chili peppers, tomatoes, potatoes etc. I mean, a lot of recipes have adopted these veggies over time, but a lot of them still use the more traditional spices and vegetables like black pepper and tamarind.

If you want to learn more about South Indian cooking, look at Vah Chef's videos on youtube. He also has a recipe for kothu. Also try making appam and stew. Here's a separate recipe for just appams because the batter is key, and so is the technique. It is like making crepes - a bit hard in the beginning but once you get the hang of it, becomes easier. Similarly, consider making egg curry with a tamarind based curry.

Other staples are sambar (a tamarind based lentil and veggie soup, usually had with rice), and rasam (again a tamarind and tomato based broth, eaten with rice).

If you want a really elevated gourmet but simple to make dish, consider making Chef Vineet Bhatia's pan-fried chicken made with rasam powder, served with idi-appam or string hoppers. This dish is well worth making and is also super elegant. It is literally a Michelin star dish as Vineet Bhatia is a Michelin star chef and I think this is what he serves in his restaurant.

Idiyappams are a South Indian rice noodle dish, and you will need a special press. It costs about $20 and is well worth buying it. You will also need a steamer to cook this. Or an idly steamer.

This is a bit too much effort to be honest. You could just make the chicken-rasam dish above and serve it with white rice (or any other bread). Of you can pair it with lemon rice or tamarind rice

Hope I haven't overloaded you with too much information! This barely scratches the surface of South Indian cooking. You can also google "south indian fish curry" or "south indian prawn curry" or "chettinad recipe". Chettinad is a part of Tamilnadu that is known for its meat and seafood dishes. It is also more on the spicy side, so be warned!

u/bwbmr · 1 pointr/Cooking

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).
u/killing1sbadong · 2 pointsr/MushroomGrowers

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 :)

u/loveshercoffee · 3 pointsr/Canning

What I always suggest is to first decide what you're going to can, how much you will be canning at one time and what size jars you will be canning in.

These are important to know because, as others have said, jellies, jams, fruits, pickles and properly acidified tomatoes can be done in a water bath canner, while vegetables and meats must be pressure canned.

Knowing what size of jars you are going to be using makes a difference in what size of canner(s) you will need. If you're canning for a family, you will likely need to use quart sized jars. But if you are a single person or a couple, you will probably only want to do pint jars.

Too, it's customary that jams or jellies are canned in half-pint jars although it is perfectly acceptable to do them in pints if you will use that much jam in a reasonable amount of time once it's been opened. Large mouth jars (both pints and quarts) and their lids are more more expensive than the regular mouth jars. However, meats and things like whole pickles or pickle spears almost require large-mouth jars.

The jar size also matters because some canners don't work with larger sized jars. Also, very large canners will accept two layers of jars which is great for canning many jars at a time but time and energy wasting to use for small batches.

To get started water-bath canning, the only must haves are:

  1. Jars
  2. Lids and rings
  3. Stock pot or canner (with lid) at least 3" deeper than your jars
  4. Jar lifter
  5. Trivet to keep the jars from touching the bottom of the pot (a layer of extra jar rings works brilliantly for this)

    The most affordable places to buy these supplies are going to be somewhere local to you. None are very expensive at all. Some water-bath canners come with a rack inside them, which is both a trivet and a jar lifter itself. New boxes of jars come with lids and rings. The rings (also called bands) are reusable, the lids are not, but anywhere that sells the jars will have more lids. Walmart, Target, K-Mart, Lowes, Home Depot, ACE Hardware and places like that will have nearly everything you need for water-bath canning.

    As for pressure canning, you will need:

  6. Jars
  7. Lids and rings
  8. Jar lifter
  9. Pressure canner (equipped with lid, gasket, weight, gauge & trivet)

    I highly recommend that you read up and shop around before buying a pressure canner. They are somewhat of an investment at between $70 and $400. When you're ready to select a pressure canner, come back and ask and I know everyone around here will help you decide what's right for you. The inexpensive canners are very good but there are also very good reasons to buy a more pricey one and it takes a whole post in itself to discuss them!

    Something inexpensive and very nice to have is a little canning set like this no matter which method of canning you do. These tools will be safer to use rather than winging it and will save you infinite amounts of time and frustration. I've seen these same sets at Walmart for something like $8-$10.

    I hope this helps!
u/Javad0g · 3 pointsr/MealPrepSunday

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.

u/vapeducator · 1 pointr/Cooking

Buy two pressure cookers, a 4qt stainless-steel stovetop model like this one and then wait for a sale to buy a 6qt electric one like this one. The Instant Pot has sold for as little as $70 on sale. You could get a 6qt stainless stovetop model as backup for the 4qt and while you're waiting for a sale on the electric one, since it uses the same lid and gaskets as the 4qt.

4qt is usually a better size for individual meals for 1-2 people. The smaller size is faster to get up to pressure and release. There are pressure cookers as small as 1-2qts, but it's important not to overfill the pot, so 4qt is a better balance of usable cooking space.

Think of a pressure cooker as a slowcooker with an 8x fast forward mode. You get the same results or better without the slow part of waiting. Stews, chili, beans & meats all in about 45 minutes or less. Rice, vegetables, potatoes cook in 5-10 minutes.

I also recommend getting a convection rotisserie oven like this one or a Cuisinart CMW-200 that does the same thing with a combo convection + microwave. Buying whole chickens cheaply and doing your own rotisserie in less than an hour is very practical for eating part of the chicken freshly roasted for one meal and using the rest for leftovers. Save the bones in the freezer to use in a pressure cooker to make chicken stock, stew and pot pies.

The Cuisinart Griddler has been on sale for under $40 during the Amazon Prime day sale. It's great for grilling and griddling. You can buy waffle plates separately for it, which I bought too. It's nice to be able to brown and crisp sandwiches and other finger foods. The removable plates are dishwasher safe. Waffles are getting damned expensive in restaurants for what should be very cheap. Waffles are good for breakfast, dinner and dessert. Tater tot waffles are a really good savory side.

I realize that this is quite a list of equipment, but they all serve very different purposes without much overlap. Each one is very versatile for its own roles. They also allow a variety of cooking methods that won't easily get boring in the long term. They all cook quickly.

u/Unspoken_Myth · 1 pointr/shroomers

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.

u/mortaine · 2 pointsr/AskReddit

It wasn't in my wedding registry, but we use this at least 4 times a week. I also really love my Just for Dinner bread maker, but it's no longer manufactured (makes a tiny loaf of bread in 45 minutes).

We registered for a lot of camping gear. The folding table was one of the most useful pieces in that stuff.

We got Calphalon pots and pans-- extremely durable, good pans. That was also wedding stuff, but today, we use our stainless steel pans instead.

We still own some of the nice glassware we got for the wedding-- some of the really nice (breakable) stuff is in storage, but I'm glad we have it for when it's a more appropriate time for us.

If I were doing a registry today, I'd go with board games, the multi-cooker, a set of Corelle Ultra dishes (lifetime guarantee), some very high thread count sheets, and a bunch of a soap.

We got a 10 year supply of bar soap when we bought our first house. You'd be surprised how handy it is to have a 10 year supply of bar soap. Husband and I are on year 14 of our 10-year supply (though we are starting to run out). It's really great to never ever have to think about buying soap, and to always smell the same.

u/morescience · 1 pointr/shroomers

I'd like to add my two cents and say that while PF tek is generally regarded as the entry point for mushroom growers, I actually think inoculating grains and bulk coir spawn in monotubs is an easier process overall, costs perhaps only a little more, and produces so much more than cakes. Also, monotubs are so easy and just set-it-and-forget-it.

Everything you really need to know about growing mushrooms can be found in RR's Let's Grow Mushrooms series. The series costs $8.99 and is really well worth it, but Frank's 12 steps to Shrooms is a really nice, concise (free) guide with everything you need to know about the method, and How Frank Gets Shit Done is a really awesome link list where he expands on every aspect of his methods.

A pressure cooker is really a necessary investment if you're remotely serious about growing, but it's also a bit of an outlay for a first timer. But really only a bit: I own this Presto 23 qt model, which is enough to do 7 quart jars of grain (really all the capacity you'll ever need), and it's only 90 bucks shipped and works great.

Probably the biggest limiting factor in any first time grow is keeping your procedures sterile when they need to be, and it may be that wild bird seed is simply more vulnerable to contaminates than verm/brf. I've used a basic glove box from day one, and I would definitely say that I had more contamination in more of my jars of wbs than I did doing PF tek. However, I only did a couple of PF grows before moving on to the bulk tek, and when I was finally successful, my first monotub yielded over 200 dry grams (inoculation to harvest took a little less than two months). Your syringe has the potential to do at least two tubs.

Anyway, I would say whatever method you decide to use, don't expect to be able to run out and buy every single thing you need tomorrow. It may be technically possible, but I would take some time to do some research, find out where you may be willing to drop a little extra coin to make things easier on yourself (injectable lids are very nice, although they can also be made yourself), and relax, those spores aren't going anywhere, they'll last months in your fridge.

u/djgrey · 0 pointsr/Homebrewing

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
u/MKandtheforce · 2 pointsr/Random_Acts_Of_Amazon

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.

u/lovellama · 1 pointr/Canning

Hi! The easiest way to get started canning is to read over the National Center for Home Food Preservation's site (they even offer a self-study program you can do at home!) or the Ball Complete Book of Home Preserving . It's VERY important to know what you are doing when you are canning, as while canning is easy, you can also improperly can items, which can lead to botulism, which can make you very sick and can kill you.

Water bath canning is a great for getting your feet wet in the canning world (ha ha! Feet wet. Water bath. I slay me). Water baths are for items like fruit and tomato products. All you need for this is a pot tall enough to cover the canning jars that sit on a towel or some kind of rack with 2 inches of water and a lid for the pot. I use a stock pot, and when I went to buy it I took along a jar and measured it in the pot to make sure I was getting the right size. Then you need jars, lids, and rings. If you get the jars new in a box, they come with the lids and rings.

If your budget can swing it, or if someone else would like to go in on it with you, a canning kit is really nice to have. It makes canning a lot easier and less frustrating.

When your sister has gotten the swing of water bath canning, and if she wants to try canning meat or vegetables, your family might be interested in getting her a pressure canner for the holidays. The nice thing about a pressure canner is that it can also be used as a water bath canner.

If you get her the Presto canner linked above, get the three piece weight to replace the mushroom looking weight. This way she won't have to relay on the dial gauge (which can be unreliable), all she has to do is listen for the steam escaping and the rocking.

u/DianeBcurious · 2 pointsr/PressureCooking

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?
.

u/1982throwaway1 · 2 pointsr/shrooms

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.


u/TryptamineWizard · 2 pointsr/MushroomGrowers

Hey man, wanted to let you know I imported my PC from the UK. I'm using the 22L Hawkins Big Boy, ordered it off Amazon a good year ago. It holds I believe 7 quart jars, goes up to 15PSI and works like a charm:
https://www.amazon.co.uk/Hawkins-Litre-Aluminium-Pressure-Cooker/dp/B002MPQH80

I don't really know how large or many bags it would do, as I haven't used those before, but it seems plenty large, just check the specifications and see if it fits your needs.

Best of luck, hope this helps you out!

u/LostInSillyParens · 1 pointr/ShrugLifeSyndicate

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)

u/galactigak · 3 pointsr/SalsaSnobs

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.
u/mtux96 · 1 pointr/instantpot

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.

u/biglebowski55 · 2 pointsr/PressureCooking

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.

u/webdoodle · 1 pointr/Canning

I just bought the Presto 23 Quart, which I haven't used yet, but will tomorrow.

It was cheap ($85) and was large enough to do bigger batches. It doesn't come with a very good 2 level rack, which I'm still looking for, but I did pickup this rack which fit pretty good.

u/dooodlie · 3 pointsr/preppers

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 😍

u/VicinSea · 5 pointsr/SelfSufficiency

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!

u/neogohan · 2 pointsr/IndianFood

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.

u/Ambrosia25 · 1 pointr/AskMtFHRT

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!

u/thesnapsh0t · 1 pointr/Canning

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.

u/kmc_v3 · 1 pointr/preppers

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.

u/BBBalls · 1 pointr/MushroomGrowers

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.

u/ok-milk · 1 pointr/AskCulinary

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.

u/MustyOranges · 1 pointr/Canning

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.

u/djwonderful · 2 pointsr/MushroomGrowers

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.

u/Lebenkunstler · 1 pointr/shroomers

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.

u/crapshack · 3 pointsr/Canning

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.

u/nasduia · 3 pointsr/PressureCooking

Just noticed the Amazon link is for a 7 litre model. The 5 litre is £120 which is about what I paid. Great pressure cookers. I would never go back to the old prestige style with weights like my mum used.

This is the model I have: https://www.amazon.co.uk/gp/product/B00009A9XT The stubby handles are great for saving space in the cupboard and on the hob.

u/brendaneph · 3 pointsr/PressureCooking

I am not experienced with the Chef line. I own the Duo, and it works well and was a good value seeing as I didn't have any pots to begin with. I would stay away from their Splendid line because of quality issues.

u/pooper-dooper · 2 pointsr/PressureCooking

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.

u/BarryZZZ · 2 pointsr/shroomers

This one here will easily fit 6 half pint wide mouth jars and it come in at a pretty nice price.

u/1Operator · 2 pointsr/Fitness

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.

u/I_Am_Vick · -4 pointsr/india

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

u/chedda1212 · 1 pointr/PressureCooking

I would say the Fagor Duo, but the price has gone up almost $40 since I bought mine a couple of years ago. I think you can do better for $150. Get at least an 6qt cooker. The 4qt one I have can't fit much of anything, but my 8qt is perfect for almost everything.

u/poorbeans · 1 pointr/homestead

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.

u/Gullex · 1 pointr/Canning

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.

u/reverendj1 · 1 pointr/Homebrewing

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.

u/lets_do_da_monkey · 3 pointsr/alaska

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.

u/caineson_sabina · 2 pointsr/shrooms

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!


​

u/MakeTotalDestr0i · 3 pointsr/Permaculture

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

u/thelordofthemorning · 2 pointsr/BuyItForLife

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.

u/newtohomebrewing · 2 pointsr/Homebrewing

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.

u/smellslikekimchi · 1 pointr/Cooking

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

u/SeaDuds · 1 pointr/Canning

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...

u/InformationHorder · 17 pointsr/Canning

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.

u/[deleted] · 2 pointsr/Frugal

Hmmm, but that one (23 quart) says it holds 7 quart jars. And then this one also says 7 quart jars...so I guess the larger one is only useful if you want to make tons of pints at a time? But you're right, if I can get seven quart jars out of a 16 quart pressure cooker, I'll definitely go for the smaller one if I do choose to get one.

u/thumbthumb_47 · 2 pointsr/shrooms

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

u/Mister_Cupcake · 3 pointsr/PressureCooking

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.

u/Morgaine1795 · 1 pointr/Canning

That looks amazing! I bought a canner one this one and I don't plan on pressure cooking food in it, although I might if it says that is ok...but that would be in the future. I have a glass stove top and I am now afraid to use it on the glass top...for anything.

u/bc2zb · 10 pointsr/AskCulinary

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.

u/Willziac · 1 pointr/instantpot

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.

u/eto_samoe · 2 pointsr/WTF

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.

u/Baeocystin · 3 pointsr/PostCollapse

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!

u/TychoRC · 1 pointr/Canning

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).

u/Patrick_Spens · 2 pointsr/preppers

> 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.

u/noisyturtle · 1 pointr/shrooms

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.

u/sawbones84 · 12 pointsr/EatCheapAndHealthy

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!

u/PrepperMTL · 2 pointsr/preppers

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.

u/hamartia7514 · 2 pointsr/Canning

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

u/YellowBrickChode · 1 pointr/shroomers

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.

u/CouldNotRememberName · 1 pointr/MushroomGrowers

From what I've found on the UK Amazon you could actually get a 16 Quart(about 15.2 liters) for what you are saying that one will cost.
Edit: This one is even bigger (22 liters) and shows its £152 with free shipping to UK https://www.amazon.co.uk/gp/aw/d/B002MPQH80/ref=mp_s_a_1_4?ie=UTF8&qid=1482407134&sr=8-4&pi=AC_SX236_SY340_FMwebp_QL65&keywords=pressure+canner&dpPl=1&dpID=51IS6lO4bML&ref=plSrch

u/bigdaddybodiddly · 1 pointr/PressureCooking

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 ?

u/ImpossiblePossom · 2 pointsr/PressureCooking

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

u/grainzzz · 2 pointsr/PressureCooking

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.

u/pl213 · 1 pointr/budgetfood

The Presto 23 qt and 16 qt are both fine canners, and $80 and $70 respectively. I'd spend the extra money and get the bigger one.

u/TychoCelchuuu · 3 pointsr/AskCulinary

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.

u/aperfectusername · 1 pointr/mexicanfood

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

u/squidboots · 11 pointsr/SkincareAddiction

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.

u/pregornot · 1 pointr/moderatelygranolamoms

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!

u/mikew0w · 3 pointsr/PressureCooking

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

u/omghisam · 2 pointsr/vegan

Yes, I'm using one right now to cook chick peas, although I did presoak. I have the stove top kind so I can't speak to the electrical ones. Generally I would recommend the stove top because it can be used as an all purpose pot. It works great for rice, quinoa, beans, steel cut oats. For things that can burn at the bottom, you'll just need to place a smaller pot in the larger pressure cooker. Beans that typically take 45 minutes to cook through boiling only takes 11 minutes with a pressure cooker, 30 minute steel cut oats only takes 5 or 6 minutes, so it's really convenient. The only downside is the loud hissing.

u/StinkinLizaveta · 1 pointr/PressureCooking

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.

u/otherdave · 1 pointr/Canning

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

u/scrote_inspector · 3 pointsr/GifRecipes

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.

u/doontmindme · 1 pointr/shrooms

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?

u/exclusivepeaks · 2 pointsr/Gifts

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

u/myfriendrandy · 2 pointsr/Frugal

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.

u/MarriedtoaDesi · 2 pointsr/keto

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!

u/stallionblade · 1 pointr/Cooking

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

u/johnnyexperienced · 1 pointr/shrooms

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.

u/idontcarethatmuch · 1 pointr/Cooking

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

u/highdra · 2 pointsr/Libertarian

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.

u/tekflower · 1 pointr/AskCulinary

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

u/SteelToedSocks · 2 pointsr/veganfitness

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.

u/ShroomeryZoom · 2 pointsr/shrooms

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.

u/plaidosaur · 2 pointsr/food

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.

u/mpressive36 · 1 pointr/Cooking
u/jorwyn · 1 pointr/raisedbyborderlines

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.

u/Dandz · 2 pointsr/Homebrewing

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

u/MikeHologist · 1 pointr/shroomers

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.

u/gpuyy · 1 pointr/Canning

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

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

u/MasterFunk · 1 pointr/shroomers

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

u/b0ricuaguerrero · 5 pointsr/shrooms

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

u/healthynut00 · 3 pointsr/EatCheapAndHealthy

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.
u/ducatimechanic · 5 pointsr/Permaculture

> 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.

u/Philosocybin · 3 pointsr/shrooms

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.
u/hostilemimosa · 3 pointsr/shrooms

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

u/trpnblies7 · 1 pointr/AskCulinary

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

u/oldsock · 1 pointr/Homebrewing

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!

u/kleptothermic · 4 pointsr/shrooms

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

u/Chef_Haynes · 3 pointsr/Cooking

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

u/highnoonhiker · 1 pointr/ResinCasting

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

u/uhhwhatsausername · 2 pointsr/shrooms

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

u/Turbulent_Tacostand · 6 pointsr/shrooms

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

u/ahecht · 2 pointsr/PressureCooking

> $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:

u/yobotomy · 1 pointr/pho

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.

u/drunkferret · 2 pointsr/slowcooking

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!?

u/YaztromoX · 1 pointr/Canning

$350??? You can get the Presto 23qt pressure canner from Amazon for ~$70.

u/nomnomchikhan · 1 pointr/Canning

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.