What is Reddit's opinion of
Mirro - 7114000221 Mirro 92122A Polished Aluminum 5 / 10 / 15-PSI Pressure Cooker / Canner Cookware, 22-Quart, Silver?
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19 reviews of this product found across Reddit:
This one has served me really well so far, I have used it lots. I believe willy myco recommended it, it's cheap and does the trick. Only thing is it will rusty if not properly dried when done with it. I also left water in mine with jar rings over night an it had rust spots in the morning. All human error. I'd buy it again.
Also if you think you are going to like this hobby get this bigger one or one I shared. You can always fill it half full, but if you buy a smaller one you might find yourself doing your jars/bags in batches. Mush love homie.
https://www.amazon.ca/dp/B000RNH7PQ/ref=cm_sw_r_cp_apa_fabc_L7gSFbPTCFHXW?_encoding=UTF8&psc=1
Amazon has occasional good deals on the Mirro 22Qt model
I mean, the gold standard is All American, but that's $250-$300.
Also, if you get into pressure canning (for starter wort or just in general), minimum size is something like 10QT for temperature uniformity. You can't pressure can in smaller models.
I own the 16-quart version of this one. Works extremely well and can fit 16 pint jars in it.
i'm also canadian and i just received this one: http://www.amazon.com/gp/product/B000RNH7PQ?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00 since its on sale, even with the shipping it was way cheaper than what I can get near home. I don't know if that's large enough for you, but still, knowing your options is always nice :)
It's aluminum lol the dude is a douche and an idiot.
iTs sTaINlEsS sTeEl bRo jUsT trSt mE.
Just stfu man.
Unless you use brf jars, the pressure cooker is a must. I use a much older mirro (like the one in the link, just years older) and its still going strong.
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.
No worries, had a quick search and Amazon US and found this one:
Little bit higher price and I can't see how much shipping would be, $80 to get it to the UK!
Does 5 10 or 15psi though and is 22 quart.
Good question I had to go look! It does say pressure canner/cooker. This is the one I have I was too tired last night to try again but I will grab a sheet of black cardstock to hold behind the stem and see if that helps. Thanks for the tip!
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.
I use a Mirro 22 quart. It's not the best but it does the job and fairly inexpensive.
Here's a link:
You can put 5 quart jars in the bottom standing up and two jar on the top layer lying on their side.
For less than $70 you have what you need. If you do not plan on doing bulk you can get by with a smaller one. I would recommend you get one this size or you are going to regret it later!
This is what I use because it was the best deal I could find.
EDIT: Forgot the link again, damn!
They are actually cheaper than when I bought mine 10 years ago.
They will hold 7 quart jars total, 5 standing up on the bottom rack and 2 laying down on the top rack. You can also sneak it at least 3 1/2 pint jars of agar, LC broth or sterile water!
IMHO can't beat it for the price!
There are better ones out there but this does the job just as well as the more expensive ones.
In ten years I bought my first replacement gasket last December!
Well worth the money!
Mirro PC on amazon is like 70$. https://www.amazon.com/gp/product/B000RNH7PQ/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
Mirro 92122 92122A Polished... https://www.amazon.com/dp/B000RNH7PQ?ref=ppx_pop_mob_ap_share
> Does this canner look sufficient? it can do 5, 10, 15 PSI > > > > http://www.amazon.com/Mirro-Polished-Aluminum-Pressure-Cookware/dp/B000RNH7PQ/ref=cm_cr_pr_product_top?ie=UTF8
That is a pressure cooker. To can food, you need a pressure canner. Presto makes a good one to get started with.
I would also get the three piece weight regulator to replace the one piece mushroom looking regulator on the Presto. The dial gauge it comes with can be unreliable out of the box, and needs to be calibrated every year. Using the three piece, you just have to listen for it jiggling and don't have to stay in the kitchen watching the dial.
I can actually rather easily test the pH, unfortunately like you said I didn't add any acidic agents to change the natural pH of the tomatoes. I have been reading up some more, and I have my eye on a pressure canner for future canning because I read about the need for higher temperatures to kill the botulinum spores. I also read about the degradation of the botulinum toxins with boiling--for at least 20 min.
I live with 2 cats and one significant other, I will store these jars in a place where they will not be readily accessible and make sure my SO knows not to use them without taking precautions. I'll put a label on them explaining the situation..
I appreciate you giving me another side of the story. And I am planning on changing my ways.
Does this canner look sufficient? it can do 5, 10, 15 PSI
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