I bought an old-school pressure cooker last year when my rooftop garden unexpectedly produced way more tomatoes and hot peppers than I had expected. Started to get into canning and pickling as a result.
Sadly, I no longer live there thanks to a breakup but I'm looking forward to buying my next place with gardening space so I can pick up where I left off. Do these things work for canning or is it mostly just a matter of available volume?
I don't usually post, but please don't use a pressure cooker for canning as it can cause botulism if the food isn't sufficiently acidic. The only safe way to can non-acidic foods is with a pressure canner, not a pressure cooker.
I am aware of this and I follow the official guidelines for adding citric acid if needed. Also I was using a pressure canner and not a pressure cooker so my question was more whether this device was similar in function (as I know nothing about them). Looks like you answered my question and it's not the same thing/comparable, so thanks!
Having now looked up the difference between the two (I've only ever seen pressure canners, with the locking lids and real pressure gauges, but which everyone I know calls a pressure cooker), I'm now curious what in the world you would use a plain pressure cooker for? It seems like a strictly worse piece of equipment.
As I understand it, the electronic ones are not recommended for pressure canning because you can't be absolutely, positively sure they reach a certain pressure. Best stick with your old-school model for pressure canning.
