Pressure Cooker Reviews

admin answers:

Presto 8-Quart Stainless Steel Pressure Cooker is a great pressure cooker for most cooking, and is a very good value.

I bought this for canning and found it more than worth the money. I never expected to use it for cooking but it came with great recipes so I tried it. Makes wondrous custards and delectable roasts as well. Forget the more expensive models – this one does a fabulous job of canning and spare parts are readily available (I blew out a pressure indicator – my fault). Highly recommend

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i hope that help!

admin answers:

I don’t know much technical details because i m not going to purchase a supercar or jet it was just a pressure cooker so i think Nirlep is a nice brand ….as I had experience them they sell good quality products with nice offers & discounts , the best part that they deliver the order at given time .so I think u can go for nirlep.

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admin answers:

You sure can!
You’d need to use the pressure canning method, because the soup is low acid, but that’s no harder really than the water bath method.

The important thing to remember when canning peas, beans, or legumes of any type, lentils included, is that they HAVE TO BE COMPLETELY REHYDRATED FIRST! The best way to do this, according to every book I have read on home canning is:

For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.

One other note I have here says that lentils should only be used as an ingredient in broth based soups. I think by this, they mean “don’t use them in a creamy soup”, and “use them as one ingredient, along with many others, as you would any other vegetable”. I think there must be a texture problem with home-canned lentil soups. I have found that you can use French lentils for a much improved texture and flavor over the American types.
I also would not add any rice, barley, pasta(noodles), or flour to your home canned soup. The pressure bath creates quite a severe environment inside the jars, and you’ll end up with a gloppy, disgusting mess because these things will absorb liquid. Don’t add any milk or cream, either, for similar reasons. A home canner just doesn’t have all the fancy chemicals (like Campbell’s or Progresso) at her disposal.

Keep your soups simple, and can them correctly, and they should last about a year under normal conditions. I have also had wonderful success with cream soups and more complex soups and stews by getting one of those nice big FoodSaver bag sealer things and freezing them. It takes all of the air out of the bag, and the bag is so thick, the soups last for years.

I hope this helps you. If you would like to do more research, I suggest the following sites:

This is the link for the National Center for Home Food Preservation:

http://www.uga.edu/nchfp/

This is a link for the USDA extension service “The Complete Guide o Home Canning”,which you may find useful(PDF):

http://extension.usu.edu/files/publications/publication/pub__1510735.pdf

And remember, the Ball Blue Book is probably the best resource for recipes and advice in the whole world of home canning. You can check it out from the library, or head to Walmart and pick up a copy for about $6.00. Try used book stores, too, as they will have the older versions.

Happy Canning!

admin answers:

Mom says, dude stop it, slow down

I think a chest freezer is better than upright due to great efficiency. = correct and you can store way more per the cubic foot because the shelves are missing

defrosting chest freezer = modern freezers are frost free, no need, she only cleans hers once a year what little frost is there just wipes off

the middle questions are irrelevant just get the cheapest one – they all preform the same service – and they all lie about their energy ratings – so save some money

the dimensions of the freezer and the containers are needed to find the container amount and placement – wasted space on round corners is the issue – she uses square boxed shapes

you should NOT put two compressed appliances together (fridge and freezer have compressors to start them) for many reasons

first – they will set up a harmonic resonance that will filter through the electrical wiring and static up your computer and television, well that is if you live in an older home and doesn’t have isolated electrical circuits
second – the power draw when both the compressors start at the same time is usually too much for one circuit (outlet) to handle and in time causes fire
third – appropriate for whom , mom says if you want your freezer there then put it there – spread a table cloth over the top of it and play cards if you want – the only people who should care are the folks inside that house
fourth – most folks put the freezers in the garage, basement, or pantry to get them out of the way if you really want to know
fifth – you really don’t want the freezer in the kitchen cause it gets to hot in there, all your doin’ is makin’ it harder for the freezer to do its job

ours (two of them, one chest, one upright) are in the pantry with all the other types of long stored foods in jars, cans, boxes and bags

country livin’ makes shoppin’ hard sometimes

admin answers:

I think that it is not that much of a stretch to even suggest this. He is looking for one last run to prove his greatness, he can still swing a stick and a year off those bum knees may actually help his ability to play day in and day out. The risk as you said is not that big, the people who berate him for being a cheater will flock to Yankee games around the country to watch him one more time. It delays some big payouts to A-Rod which you know they would love to do and it gives the Yankees that maverick edge that the Steinbrenners always like to have, they do what no other franchise will do. It would be great to see.