"Pressure canners come deep enough for one layer of quart or smaller size jars, or deep enough for two layers of pint or smaller size jars. The USDA recommends that a canner be large enough to hold at least 4 quart jars to be considered a pressure canner for its published processes. " If you go to the Presto site, nowdays you will see they only list the larger size as canners. They have 18 quart and 23 quart. Anything smaller is under cookers. http://www.gopresto.com/products/products_search.php?search_value=58&operation=Search&search_type=category Here is a link that might be useful: National Center for Home Food Preservation

Hi folks. I recently purchased a Fissler pressure cooker (2-3 quarts?) at a yard sale. It looks brand new - even the rubber gasket has that 'new rubber look', and is clean and flexible. It's a Vitavit model, but not one currently shown on Fissler's homepage. This one has three bands of decorative circles in red/black, dark yellow/black, red/black (in decreasing size) around the outside. Can't find anything about this model anywhere. First, I've never used a pressure cooker, and admit to being afraid of them:( Second, there was no instruction manual with this one, and it's built differently than the *other* pressure cooker I found that did have a manual. However, it otherwise looks like this one: http://www.fissler.net/Pressure_cooker+show=detail+detailID=fis_1160102023_72_sw,jpg.9.0.html I'm guessing (maybe wrongly) that the basic function is the same as the other model I have, and those instructions re the amount of liquid, etc., will be about the same, but one this quite different. On the Fissler, what is the function of the black 'knob' on top where the pressure thing can pop up. The black knob can be turned - is this a setting gauge of some kind? ANY help would be deeply appreciated. One poster here mentioned Fisslers, and I'm hoping she or someone else who has one can tell me how to safely use this:) Many thanks!!

Glad you're no longer a PC virgin. (Hmm... that sounded funny, but I think you know what I meant.) I didn't get a PC until I was in my fifties, and I wish I had gotten one sooner. Can't imagine a kitchen without one. Time to check out Lorna Sass, the head honchess (honcha? Lady Honcho?) of Pressure Cooking. Her advice is impeccable. All of her books are good, and the last one (Pressure Perfect) is very complete. As you have discovered, the PC's forte is taking things that usually take forever to cook, and have them ready in about a third of the time. Another PC trick which is very useful: after you serve a roasted chicken or other bird for supper, throw the carcass in the PC and add a quart or so of water, some peppercorns, an onion and and a bay leaf and place it on high. By the time you've done the dishes you have some yummy stock to use for another meal. I make curry with about 2 pounds of chuck roast cut into bite size pieces, a cut-up onion, a cup of water and a few tablespoons of Patak's curry paste. PC on high for about 12 minutes and let the pressure come down naturally. While it might not be up to the standards of your local tandoori restaurant, it's delicious and quick and easy. Like you, I started out with an electric programmable PC which was given to me. I got hooked, and now I have a bad PC collecting habit. I have the original 4 qt electric and have since acquired 4 stovetop items: a 4 qt pressure frypan, 6 and 8 qt stockpots, and a behemoth 30 qt pressure canner. I love them all. If I had to choose just one PC purchase, I'd go with the Fagor Splendid Multi set. It consists of a 4 quart frypan, an 8 qt stockpot, and a pressure lid that fits them both. Not as slick and classy as a Kuhn Rikon, but seems to be just as functional--and the price is right. I paid about $100 for the set at a local department store. Well worth it. I've linked to the Fagor page describing it; I've seen it online for $100-$120. And of course the pots can be used as regular cooking pots without using the pressure lid.

I've used the traditional Presto press. cooker for 30 years. Decided a month ago to "upgrade" to the new Instant Pots as I now have an induction cooktop and my old Presto ALUMINUM one wouldn't work on it. I got the highest rated brand of the I.P. and am glad it had a defect so I could return it. I did NOT like it - took about double the amt. of time my regular pot did, was fiddly and just too slow. The advantages are, however, perhaps for working people or young ones that never used a traditional one. They like the ability to start it in the morning and then come home with the food already cooked and being kept warm - a trad. pressure cooker can not do that. IMO, if you are not needing to "set it and forget it" then go with the traditional versions (Presto is fabulous and also has a stainless steel version for use on induction, which I am now using). If you ARE working and out every day, there might be advantages for YOU. Go to their facebook page - lots of recipes and notes from admirers. It's just that I like the speediness of the traditional versions and I don't need to set in the morning and eat the food 10 hours later. I like it fresher and not having to wait. Also, many complaints on the IP about having a not-so-good slow cooker built in, also. And my IP inner pot domed up after I browned the meat first - the whole thing just not for me.