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induction-ready pressure canner?

11 years ago

Is an induction-ready pressure canner available in the US? I've checked this forum and online and haven't found anything that sounds workable. There's a Fagor pressure canning kit, but I have a Fagor pressure cooker and this sounds exactly like my cooker, i.e. no way to know what the pressure is. I don't think this would safely can low-acid foods.

Thanks,

Cheryl

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Comments (14)

wizardnm
11 years ago
Cheryl, over a year ago I redid my kitchen and went to induction. I got a new WB canner that works fine but could not come up with a pressure canner either. So what I have used is the single element unit that I bought for my temporary kitchen to cook on. I kept it and it has worked well for using with my pressure canner. Just be sure to get a good one if you decide to go with one. Mine is like the one linked below.

Nancy

Here is a link that might be useful: Cadco Hot Plate
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
Try Fagor Duo Stainless Steel 10 q. Pressure Cooker/canner. I think this one works on induction.

Otherwise get one of those heat transfer plates, which will allow you to use an alum. canner on an induction cook top.

dcarch
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You mentioned you had read through all the previous discussions here about this question so you probably already have the info on the important points to consider - canner weight tolerance (BWB canner is HEAVY), burner diameter compared to the pot diameter, countertop protection requirements, kilowatt draw and use cost, time required to bring up to heat, etc. So for all those reasons I would strongly encourage you to consider investing in a propane gas burner instead if there is any way you can make it work - like moving the canning outdoors as many have. It has been several years since I dug heavily into this issue but at the time there simply wasn't a 110 v electric burner available that would meet all of the canning issues. Propane and butane - yes. Electric - no, unless I was willing to put out the big bucks for a professional kitchen one - $200 and up which have the solid surface 12" burners and require 240 current (see model linked below). As others have mentioned in the previous discussions, the durability of most 110v when used for canning is minimal and their life expectancy is very limited. So it is definitely an area where "you get what you pay for". Consider propane. Dave Here is a link that might be useful: NEMCO Pro Hotplate
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OK, I just removed them from the canner. Floating tomatoes as I expected (had this with the BWB also), very little siphoning, but prob a very small amt since the water has a faint yellow tint and I did use some orange tomatoes in a couple of quarts. Will have to see how they sealed when they cool, but it doesn't look like I will have a problem. Time will tell. Only opening and using them will tell about the quality/flavor, I think. Total processing time: probably 10 minutes to come up to steam (I used a instant hot water faucet in my kitchen that starts the water out at 190 degrees), 10 minutes of venting steam, then 15 minutes processing, 30 minutes to cool so the pressure came down, then removing the weights and another 10 minutes cool down before removing the cover and jars = 75 minutes, probably 20 minutes more of coming up to temp and then steam venting the first time = 95 minutes! It may have needed less than 30 minutes to cool before moving the weights, but I only checked it after 15 minutes and then 30 minutes because I wasn't willing to stand there and watch it, lol. So I can't see that it saves much time, though probably a little, if you do it right the first time and when you add the time it takes to come up to a boil to the 85 minutes processing time required for BWB. Still, if it is safer or better quality it is worth it. At the least, I will have the canner if I decide to can items that can't be done by BWB.
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NO! Not all stainless 18/10 is induction ready.That is a huge error. In fact most USA cookware is not appropriate for an induction cooktop. If a magnet sticks to the bottom of the cookware it will work on a induction stove. I do not know of an induction compatible pressure canner available in the USA. I am not saying it does not. The pressure canners I am familiar with are aluminum.I do have a pressure cooker that can be used on induction it is German made. I am certain there are induction pressure canners in Europe. I have recently ordered a induction cooktop and will be in the market for a pressure canner. Someone mentioned copper doesn't work well on a induction cooktop. Copper does not work at all on a induction cooktop.I will let you know if I come up with a induction pressure canner. Ebay has induction cookware at restaurant supply stores be sure the listing specifically mentions "induction compatible" or "induction ready". Restaurant supply stores have it because many restaurants have induction hobs. Some of the HSN ultrex brand cookware is induction ready, but again be sure to ask. Some of the All Clad cookware is induction. Again, not all check at their website. Induction cooktops are making big news these days particularly since Sears just came out with one. The high end manufacturers have them but they are still quite expensive. I predict induction cooktops will almost replace conventional electric cooktops within 5 years. Prices are already beginning to fall. The premier Diva de Provence from Canada has come down in price. See their website for info on induction divadeprovenceinduction.com Also there is excellent information elsewhere at this site. I am new to this and can't direst you but it is there if you search.Cheers, Antiqueace
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jadeite
Original Author
11 years ago
Nancy,

Thank you for the link and response. What size canner will fit on this hot plate? I have an electric hot plate I got when our previous kitchen was being remodelled, but it was pitifully underpowered. It took forever to heat water for pasta. Does your hot plate do a good job of heating a big canners without a long, long wait?

Cheryl
jadeite
Original Author
11 years ago
dcarch - the Fagor cooker/canner is what I already have. It has no pressure dial, so you can't tell what the pressure is. I don't think I would be comfortable not know if it was safe or not. Botulism is pretty serious.

The induction plates are very inefficient. I've tried it with my aluminium stockpot and it takes way too long to heat a big quantity of liquid. It's much slower than gas or direct induction.

Cheryl
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
It is not the pressure that is important for canning, it is the temperature achievable at that pressure for canning safety. I am not sure.

You can get an inexpensive IR thermometer to measure the temperature of the vessel and see if yours can do the job.

I am at work now, I can't check the temperature for you.

dcarch

Here is a link that might be useful: IR termometer
wizardnm
11 years ago
Cheryl, I just have a 12qt canner, the old basic Mirro kind. If you have a larger canner, you might want to check out the Cadco website.

Nancy
jadeite
Original Author
11 years ago
Nancy - thanks again. I don't have a pressure canner, but was thinking of getting one. Until I realized that there are none which work well with induction.

dcarch - you're right that I could use a thermometer to keep a check on the temperature, but there are two problems. One is that the temperature of the pot is not the same as the temperature of the contents. There is generally heat loss because conduction isn't very efficient. The other problem is that all canning recipes are given in terms of the pressure required, not temperature. Yes, I could do the conversion, but this adds to the number of steps I have to take, not to mention having to check the temperature regularly. A pressure canner with gauge or weights is a simple solution, as long as I find a way to heat it.

Cheryl
TobyT
11 years ago
We have a propane ring that we use for pressure canning of fish when we are out in the boondocks. Works great and is also good for a corn or seafood boil for a crowd. Not expensive at all.
Jane
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
Cheryl, given a reasonable amount of time, the contain should be the same temperature as the PC or higher.

The Fagor PC I named above says it is safe for canning low acid food.

DC
annie1992
11 years ago
I've also used the burner of a turkey fryer that I got at a yard sale to can outside when it's hot. I just did 6 pints of corn. You do have to keep it out of the breeze, though, if there is any.

My old boss got an induction stove top and swore that her pressure canner worked on it, but I don't know how.

Annie
jadeite
Original Author
11 years ago
Thanks to all the replies. DH says we could put something on the gas grill which could be turned into a gas burner. I've never tried this, but it seems worth a shot. Alternatively I might look into a burner which could be plugged in as Nancy suggests.

dcarch - I know Fagor claims it is safe. I don't know what this is based on. I have a Fagor pressure cooker and wouldn't use it for low acid foods, but perhaps I'm just a coward. Thanks for your suggestions but I don't know how to test the results for safety, and I'm not willing to eat something that could make me very sick.

Cheryl
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
I seem to remember 250F is safe. It has been a while since I canned. It would be easy to find out.

If you meassure the PC and it gets to 250F with the pressure valve on, it will always be 250F inside, makes no difference how much stuff is inside the PC.

dcarch
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
I should say that it will always be 250F inside regardless of how much stuff is inside the PC, and the same next time and the next time you can. The only it will be different is when the atmospheric pressure chages.

It also doesn't matter how high you set the fire.

Always 250F

dcarch
jadeite
Original Author
11 years ago
OK, I did more homework and have found out that most modern pressure cookers work at 15 psi, or 250F as dcarch said. So my Fagor should reach a safe temperature. If I'm conservative about the times, I should be OK.

The outdoor options would work on aluminium pressure canners, so our grill should do the job. Or a camping stove or turkey fryer as Jane and Annie use. So I have several options to try out.

Thank you all very much,
Cheryl

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