I got Power Pressure cooker XL for Christmas and it really nice to canning cooker in Summer time as I get a lot of tomatoes canning... I just love this cooker...

I like mine too. Great for canning anything and not that much more complicated than water bathing.

Hmm, I am not familiar with this. I will have to check it out.

Oooh! I think I may have to get me one!!! Thanks for posting about this.

Have been watching their infomercial...looks really good! How about the food cooking side..is it as good as it says it is??

I don't do TV so I haven't seen it before this mention. I'm surprised my sister hasn't bought one, she is always buying from infomercials!

The National Center for Home Food Preservation has recently posted its position on using electric canners. They say no.

Here's the link: http://preservingfoodathome.co...

Jo-Ann,

I didn't interpret their statement as "don't use them", I thought they said they haven't studied what the necessary process times are for the new kinds of cookers.

Maybe they implied that the manufacturers don't know either, but they didn't quite say that. It sounded like their only issue was how long is necessary to make it safe.

Maybe they assume that they are the ONLY authorities on how to can safely, and if they aren't sure, then it must be unsafe, but they don't quite say that either.

Well, they didn't quite say "don't use them," but the point is they really haven't been proven to be safe for pressure canning of low-acid foods in particular; this is really a very important subject and while I think it would probably be fine for anything that can be safely water-bath canned, I would not trust it for things that need pressure processing. Sorry, but I would rather be a little fanatic about this than get sick from something I canned (or worse yet, have someone else get sick from it). Botulism is nothing to mess around with

I would think that if it reached a high enough temp and maintianed it, that it would work. Looks like it measures the temp. In the old pressure canners, you had no idea what the temp was.

I agree with both Sandy and Tom.

Hopefully the process of discovering what the safe times and temperatures are for the new-style cookers does NOT require a statistically significant number of dead gardeners!

Never had any trouble with my two Presto pressure canners and we do a lot of canning during the summer and fall. Meat in the winter time. I'm not switching to anything else since this works and it like the way Mom did it. Roy

Roy! If you have one of the older ones, and it works and you know how to use it, it wouldn't be necessary to buy and try the new one at these prices, I'm thinking. I never used a pressure cooker. My mother used to can venison, chicken, and pork, before we had a freezer. She had a big pressure canner.