161 replies to this topic

[Mya]

so the prestos are half the price of the all-american - what's the deal?

the all american is a tank, it is twice the amount of aluminum, and uses a machined mating surface instead of a gasket to seal, if you can afford it the AA is the best there is, but the Presto or Mirro do the same job

[positiveContact]

I'm seeing that now. I do like things that last forever.

[BlKtRe]

That big All American in my pic was found at a recycle place brand new in the box for $20. Came with its own burner and extra parts.

[Mya]

That big All American in my pic was found at a recycle place brand new in the box for $20. Came with its own burner and extra parts.

that had to be the score of the yearI passed up a 20 Qt AA for $50 oncegiant facepalm here

[BlKtRe]

that had to be the score of the yearI passed up a 20 Qt AA for $50 oncegiant facepalm here

I was digging around and found it in a pile. I hid it under some stuff then told Stangbat to go get it.

Edited by BlKtRe, 25 May 2012 - 09:17 AM.

[djinkc]

I was digging around and found it in a pile. I hid it under some stuff then told Stangbat to go get it.

Good thing you had Stangbat there to carry it - they're kind of heavy.

[Deerslyr]

Wanna hear something trippy? I have a buddy that modified a small pressure cooker so he could do steam injections to raise the temps for his step mashes.

[positiveContact]

man - i would def pay $50 for one.

[beach]

Wanna hear something trippy? I have a buddy that modified a small pressure cooker so he could do steam injections to raise the temps for his step mashes.

I've read some threads on HBT about brewers doing that. I considered it for a while but never went through with it. I found an 8 qt Presto for $5 at a garage sale. Canning starter wort is very handy.Beac

[Mya]

man - i would def pay $50 for one.

no kidding

[Mya]

I actually have a one, I think it's a Mirro, 12 qt water capacity, lost the wobbler

[bigdaddyale]

if you get 3# of DME it will last you for a while for starters. Just put it in a zip lock or vacuum seal it.

You can throw a 1/4 cup of DME into your pizza dough

[positiveContact]

any reason to get wide mouth over regular mouth ball jars?

[Deerslyr]

any reason to get wide mouth over regular mouth ball jars?

It's easier to get pickles out of a wide mouth jar should you ever want to use some of the jars for pickling. Other than that... the only thing I can think of is the dynamics of pouring out of a smaller diameter and not getting starter all over the place.

[Deerslyr]

You can throw a 1/4 cup of DME into your pizza dough

I mashed some 2 row one time and boiled it down into a syrup for this purpose.

[positiveContact]

It's easier to get pickles out of a wide mouth jar should you ever want to use some of the jars for pickling. Other than that... the only thing I can think of is the dynamics of pouring out of a smaller diameter and not getting starter all over the place.

is it easier to pour out of large or small mouth? I currently have some 16oz wide mouth ones that are pretty easy to pour out of.has anyone tried those plastic lids with the rubber gasket? https://www.amazon.c...ref=pd_sim_hg_8

[Deerslyr]

is it easier to pour out of large or small mouth? I currently have some 16oz wide mouth ones that are pretty easy to pour out of.has anyone tried those plastic lids with the rubber gasket? https://www.amazon.c...ref=pd_sim_hg_8

There are some items in the kitchen that I refuse to use if I know I'm going to have to pour... and if I do have to use them and pour, I end up doing it over a sink because I invariably spill all over the freaking place. I shouldn't have to worry about about it dribbling down the side. 16 ounces = 1/2 quart. Your time pressure canning will be better spent with a larger jar. Not that you couldn't, unless you could stack them in the pressure canner. I'ts just that it takes time to pressure can. Those lids look awesome. I might have to get some of those.

[positiveContact]

There are some items in the kitchen that I refuse to use if I know I'm going to have to pour... and if I do have to use them and pour, I end up doing it over a sink because I invariably spill all over the freaking place. I shouldn't have to worry about about it dribbling down the side.16 ounces = 1/2 quart. Your time pressure canning will be better spent with a larger jar. Not that you couldn't, unless you could stack them in the pressure canner. I'ts just that it takes time to pressure can.Those lids look awesome. I might have to get some of those.

that's actually a tough call. the pressure canner I bought (all-american 21 1/2 qt) can hold either 7 qts or 19 pints. So I can obviously fita little more in if I use pint jars but then I have to have more lids, more jars, more pouring. (MMOOOAAARRR!!!)

Edited by StudsTerkel, 29 May 2012 - 05:51 AM.

[positiveContact]

nm - kmart has excellent prices on these things. not a whole lot more to go with 12 qt jars versus 12 pint jars.

[Deerslyr]

nm - kmart has excellent prices on these things. not a whole lot more to go with 12 qt jars versus 12 pint jars.

Go with the Quarts. Mostly because you know the volumes are closer to what your intended purpose is.