I’m going to pull the trigger soon on the electric Nesco/Cary Pressure Canner, as it seems a lot simpler.
Discussion
One awesome thing about these American Standards is that they can be used over coals, a propane BBQ or a propane burner if the grid is down, and because the lids and the top of the vessel are machined to such a fine tolerance, they have no seals that eventually harden up, crack and need to be replaced. And the fact that they maintain pressure with a shaker weight makes them super low tech. You know you have hit the sweet spot on temperature and pressure when you can adjust your temperature with the 10 or 15 psi weight on it, and it shakes one to four times every minute. Even if the gauge isn’t calibrated you know you’re good, and achieving 240°F.
I’ve heard great things about the American Standards pressure cookers. A friend of mine splurged on one of these as she said the quality cannot be beat and she likes to make all sorts of canned goodies. They just intimidate me with the horror stories of things that can go wrong. 🫣
I’ll have to look into this!