I have vivid memories of a giant silver kettle rattling away on the stovetop, letting off steam like a rocket about to head to the moon. But I was likely too young to be involved in actually running this pressure canner. And by the time I was old enough, my mom had acquired a vacuum sealer and exchanged the steamy heat-of-summer process for extra chances to open the freezer door.
When I inherited my mom’s canning equipment more than a decade ago (with the caveat that I fill both our shelves with its results), I also inherited “the beast”: the heavy pressure canner capable of holding 7 quarts. I promptly broke it before I could even get its old seal tested. It now makes a lovely open kettle for cooking down applesauce and other large batches. I’ve never replaced it, and I’ve never missed it. And here’s why. Read more about (not) pressure canning