Pressure Cooker/Canner-water distiller attachm,sterilizer, 5 min fuel slo-cooker

ainitfunny

ainitfunny

Saved, to glorify God.
Just a heads up to make you realize you might not be getting all the use out of that pressure canner/ cooker that it is able to furnish.

At the end of my comments is a link with EASY directions on how to rig up a WATER DISTILLING attachment to your pressure cooker/canner. This link also highlights ALL THE DIFFERENT USES YOU MAY BE OVERLOOKING FOR YOUR PRESSURE COOKER/CANNER.

Also, HAVE YOU MADE (BY PRESSURE CANNING ORDINARY WATER) ENOUGH STERILE WATER FOR FLUSHING/CLEANING WOUNDS AND OTHER STERILE WATER NEEDS? Did you know your pressure cooker makes a much better emergency sterilizer for things than merely boiling them in water?

Did you know IF YOU ARE LOW ON FUEL FOR COOKING you can put your soup/stew/one dish meal in your pressure cooker, bring it up to pressure and cook for 5 minutes, remove from heat, AND CAREFULLY WRAP THE PRESSURE COOKER IN BLANKETS, PILLOWS OR OTHER INSULATING MATERIAL WITHOUT DISTURBING THE PRESSURE GAUGE (WEIGHT) AND IT WILL CONTINUE SLOW COOKING YOUR MEAL SO IT WILL BE HOT AND READY HOURS LATER???

check out this link:
http://www.boatus.com/goodoldboat/pressure.htm
 
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Ambleside

Senior Member
This is great! We are thinking and planning to use our pressure/canner more often, Great thread and it has just started! MORE_MORE_MORE, ehemm, sorry, I get carried away when I hear common sence stuff,...so rare now adays....
 
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Glowy SC

Senior Member
Brewer, I have been looking for a new canner. Thanks for posting this site. It was great. They have all kinds of good stuff. Glowy
 
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BREWER

Veteran Member
BREWER

Glowy SC: Glad to help. The important motivation behind my purchase decision is that this was 'non-electric'. Should you decide to purchase from them look in their canning tools section. I've been canning for years and the one thing that will slow up the process is fishing the lids out of the hot water. They had a rack that holds the lids and it has a long stem to raise them out of the hot water. I've not seen this product/devise before.http://www.canningpantry.com/canning-lid-sterilizer.html I also ordered several funnels, the 'set' of canning tools,too. http://www.canningpantry.com/home-canning-kit.html If you order a pressure canner from them online there will be a blue underlined 'offer' to purchase the wire rack that fits in the bottom of the canner[This will appear on the checkout page]. It seems that everything is a la cart these days. Just wanted to mention it 'cause I almost missed it and would have been disappointed had I not received that 'vital' piece with my canner. BTW, I've not received my order yet so this is all I have to relate. :chg:
 
shakytoad

shakytoad

Inactive
Great Thread! I have recently gotten into pressure cooking big time. The desserts are a new one on me. The slow-cooking, energy saving method is a great idea and a good one to try with the children!


Our favorite of late is New England Boiled dinner. Heat the corned beef in some water for 20 min at pressure. Add carrots, onions, turnips, potatoes, and cabbage... spices, etc, then bring to pressure for 11 min and it's done!

A great way to cook potatoes in a hurry too.
 
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Oldotaku

Veteran Member
I went and looked at the site above:

check out this link:
http://www.boatus.com/goodoldboat/pressure.htm

and looked at their distiller. I have grave safety concerns about the condensor worm they have parked in the bucket. The way it's set up, the condensate (fresh water or more "potent potables") will collect at the bottom end of the worm and create pressure in the condensor. It is also connected with vinyl tubing, which isn't very heat resistant. So I can see the following happening.

Our distiller begins to boil water in the pressure cooker and start the still running. As the water collects in the bottom of the worm, it takes an increase of pressure in the system to push the water out, which raises the temperature of the steam. At some point, the pressure of the hot steam will overcome the vinyl tubing (by either rupturing or melting), spraying the very high temperature steam all over the place until the heat is turned off. If our distiller is lucky, they will get away with a big scare. At worst, they could end up with a bad set of steam burns.

Kurt Saxon had a much better design, with the end of the worm poking out a hole in the bottom side of a bucket, and sealed with caulk inside and out. I'd trust that far more than the diagram on the sailing page.
 
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