Review on Efficient Stainless Steel Smart Electric Pressure Cooker and Canner - 9.5 Qt: A Perfect Kitchen Companion by Sean Webb

Before I bought this cannery I did careful research on electric cans. I could only find one that was recommended as safe by government agencies. There are many videos on YouTube stating that electric tin cans should not be used, but they mostly use pressure cookers or specifically state that they are not safe above 1000 feet. The second weight is intended for use above 1000 feet above sea level. There is actually a youtuber who bought test electronics to check the temperature in mason jars for his own safety and I have a feeling pressure cookers just haven't tested enough new canners on the market. Anyway, thousands are using this can and no one is publishing disease reports. I had tried a stove top pressure cooker before and it required too much attention to actually use. Later, when I tried an electric stove, I was amazed by the ease of use. I have the same experience with this pressure tin can. It's really easy to set up and click the start button. Of all the electric siphons I have found for sale this is the best for the price. You can spend the same amount for another brand that is smaller and has fewer doses. I highly recommend you get this one that holds more cans. There's another one that's bigger, but you'll spend twice as much on it and only have enough room for a glass or two. I was willing to save a lot of money to get one that lasts less. There are just a few things to keep in mind - canning is quite time consuming, but most of it is unnecessary. Once the cans are in the can, set the weight on the exhaust setting, time and start. The display will show a rotating square until the water begins to boil, then change to a 10-minute countdown. E10, this is not an error. There are 10 minutes left until the end. It changes to E09, E08 until E00 is displayed when the buzzer sounds. Here you set the weight for the print. Do not touch the display buttons - as soon as the pressure builds up, the timer will start counting down and most often you will start the device for 75 or 90 minutes. It will stop on its own and you may have to apply pressure yourself, or flip the weight over to exhale. You'll need to refer to the directions for what to can over time and whether to release the pressure slowly or quickly. It takes about 25 minutes to complete the bleed cycle, so you have to wait that long to change the pressure. Weight. It's basically hands off, but a necessary step. As long as the canning recipe says the cannery can depressurize itself, you're good to go about your business. I suggest you start with recipes. I've learned that sage shouldn't be pickled in cans because it tends to be bitter in recipes. And noodles and rice should not be stored as they will overcook and will not be sealed. So far I'm really enjoying the simplicity and the results.