I've been canning for quite some time and I must say that I really love the Pressure Canner. My collection has grown to 3 so far. Being blessed with virtual year round gardening in the south there's always an abundance of fruits and vegetables. Right now I'm pressure cooking a pork roast which simply means that it will be done in 1/2 the required time of conventional cooking. Last month I canned over 144 quarts of veggies. I also can chicken, pork, beef, soups, stews, gumbo's, jambalaya, spaghetti meat sauce and so much more. Good luck.
