If you're planning to start canning, only use the most up to date recipes, techniques and tables approved by the Dept. of Agriculture. I've seen some videos on line that are bacteriologically very dangerous as well as others that are safe. So, be careful. As to the home canners: consider the thermal mass. If the metal is very heavy and thick, it can take a long time for the unit to cool enough so that it can be opened and the next batch started.
Some are too heavy for glass cooktops. I prefer thin pots with simple weights to regulate pressure. If relying on a gauge, you're depending on its accurate calibration. How are you going to check and confirm that? If the pressure is just a little too low, in some cases you risk botulism, which is deadly and for which there is no cure.
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Some are too heavy for glass cooktops. I prefer thin pots with simple weights to regulate pressure. If relying on a gauge, you're depending on its accurate calibration. How are you going to check and confirm that? If the pressure is just a little too low, in some cases you risk botulism, which is deadly and for which there is no cure.
Thank you!