Product Description
, KitchenAid Porcelain Enamel Nonstick 12-Piece Cookware Set , Calphalon Contemporary Stainless 8-Piece Cookware Set , T-Fal Performance Stainless Steel Copper Bottom Cookware ,Cuisinart DSA-11 Dishwasher Safe Hard Anodized 11-Piece Cookware Set ,Calphalon Contemporary Stainless 13-Piece Cookware Set Product Description The high heat generated by a pressure cooker can kill more bacteria than a regular hot water bath, making this pressure cooker the ideal tool for canning vegetables and non-acid fruit. All-American's 10-1/2-quart pressure cooker/canner holds up to seven pint jars or four quart jars. Only All-American pressure cookers/canners feature an exclusive, precision-machined "metal-to-metal" sealing system. Clamping locks align the cover to the base, forming a steam-tight seal. This means no gaskets to crack, burn, replace, and clean. At the same time, the metal-to-metal seal permits venting under unusual pressure conditions, making the seal safer than conventional rubber or composition gasket cookers.
Crafted of the finest hand-cast aluminum, this durable cooker/canner features a stay-cool Bakelite top handle, geared steam gauge, automatic overpressure release, and pressure regulator weight with settings of 5 psi, 10 psi, and 15 psi. The attractive satin finish is smooth and easy to clean. Double thick edges provide added protection on points of heaviest wear. The total measurements are 11-3/4 inches high with a 10-1/4-inch inside diameter. All-American pressure cookers are made in the USA. This cooker/canner is not suitable for glass or flat top ranges.
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This review is from: All-American 10-1/2-Quart Pressure Cooker/Canner (Kitchen)
This is the second All-American I have (I have #921 - 21 1/2-Qt also), and I love it!
The smaller size means that it sits on top of the stove at all times, ready to be used. While making dinner on the front burners, I often have this canner working on the back burner. After we finally get up from the table (noone ever seems to want to!), depending on what I canned, but usually something that goes for 90 minutes at 10 psi, it is time to take jars out of the canner. There are some steps to do in between, but our table is in the kitchen, so I get up to check on/turn off burner, etc., while still being able to enjoy the wonderful conversation and shananigans going on at the table. Once the canner is cool, it gets a vinegar & soap bath (I have hard water), dried and put on back burner for next load, jars are on a towel ready to cool and seal overnight, and then be put away in the morning while the coffee is perking.
The smaller size means I don't feel guilty if I don't have two levels of jars to can (one on top of the other). If I only have 4 pints of picadillo to can, then I only can 4 pints, and no guilt about all that space being wasted. :-)
Don't get me wrong, I love my 921 also - I would not know what to do without it, but this 910 has just as much place in my kitchen.
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