Carey Smart Canner Cooker

[Tim Horton]

This is something Sweetie wanted and we had intentions of getting it near her birthday..  Then virus panic, and sellers were all out.. We finely got one, got the post office notice late yesterday, so today was a short trip to town.. 

Got the appliance, and a short grocery run for stuff for her to experiment with.. 

It is a Carey Smart Canner & Cooker.. A counter top appliance.  From the directions I read, it will process 4 wide mouth quarts at 15 lb, for 90 minutes as you would set up your stove top canner.. 

There are instructions to water bath, and cook a meal.  

She is excited... 
Anyone have experience with this appliance ?? ?? 

[Deleted]

Nope, never even heard of it until now, but look forward to reviews and reports.

[blackfeather]

www.amazon.com/Chard-DPC-9SS-Canner-Pressure-Stainless/dp/B00VTL8STO

It looks interesting but we usually do more than 5 pints at at time and we seldom can in quarts.  I do tomato juice in quarts and summer squash in quarts all the rest is in pints.  The summer squash is drained and pureed and used as base for sauce for casseroles.   We find that a pint is just right for the four of us. 

For the right person though I can see this as being a great help.  Glad your happy with it. 

[mtviolet]

I have heard they have problems staying hot enough over a long period of time. (as in canning meat).

[Tim Horton]

Being the "bush savage" Sweetie is, her first run with the canner was a total success.. She did mushrooms in wide mouth pints with Tattler lids..

Second batch of veggies in the machine now..

I have not read any reviews about the machine, so we will see how a long cycle product turns out..

[my3boys]

Those electric pressure cookers have been tested and found to be unsafe for pressure canning. They don’t get hot enough in the middle to kill the botulism spores. Ball does make an awesome electric water bath canner, but there are no safe electric pressure canners, no matter what they advertise. In fact, I think I read they are being sued for making those claims!

Sorry, I know how much work goes into food preservation.

[Ozarks Tom]

One of the fail safes to canning in a standard pressure canner is the steaming for 10 minutes before putting the jiggler or cap on the vent valve. During that 10 minutes all the oxygen is replaced with steam. Oxygen doesn't heat to the required value, hence even though the pressure may be 10-15 pounds, the temperature doesn't reach the necessary 240 degrees for safe canning.

Some people think just hearing steam escape for 10 minutes suffices, it doesn't. You need to see a steady flow of steam from the vent before closing it.

Our big All American 930 has a lot of volume, and even canning 14 quarts there's a lot of air in the vessel that has to be evacuated by the steam before it will reach the 240 temp when at pressure. It takes a lot longer for it to show a steady stream of steam than our smaller units. We set the timer for 10 minutes when we see steam, but don't close the vent until it's steady, solid steam escaping.

I've always wondered how a vessel that doesn't let the oxygen escape could reach proper temps.

[Tim Horton]

Some people think just hearing steam escape for 10 minutes suffices, it doesn't. You need to see a steady flow of steam from the vent before closing it.
++++
Actually..... A given amount of water, say a pint, will produce 1500 times the volume of saturated steam at normal atmosphere pressure..
So a 10 minute exhaust will produce a significant volume of saturated steam.. I suspect a 30 qt canner would take less time to exhaust than a 41 qt for instance.. At 10 minutes exhaust time would be a "safe" value for most any size or brand cooker..

[Ozarks Tom]

Tim Horton , But, if what you're hearing is air escaping due to steam pressure, or you can see intermittent bursts of steam, then air, the vessel isn't fully evacuated of air. Air won't heat to the temperature of saturated steam, meaning the temperature in the vessel might not reach safe canning levels no matter the pressure reading.

The method I'm describing is seeing a steady stream of steam with no interruptions. The production of steam can vary by the volume of the heat source, the difference between a "slow boil" and a "fast boil".

Any flame or other heat source will boil water, it's a matter of how much and how quickly different heat sources produce. It might just be my opinion, but until I see steady steam I don't close the valve no matter the clock.