Food Under Pressure??

[LiveToCook]

I can only agree with all that has been written here. My mother used a ''Presto'' for as long as I remember and I use prestoS, I have 4 of them. The things you can do in them... Ribs for example, you put some good beer in (yes perfectly good beer) in place of water, rub the ribs with your favorite dry rub, add some lemon juice onto the meat and steam for 30 minutes. Let cool, if you try to pull out when too hot, they will fall apart. This process will melt some of the fat out. Then you can finish either on the BarB's grill or in the smoker. If anyone is interested I can post the recipe step by step. Going back to the pressure cooker, you have to keep in mind that as long as the orifices are NOT blocked by something from the inside... No problem(s), if the seals are dried up, the unit will not seal and it will not cook properly under pressure. If you need something cooked rapidly, this will do it!!! And to my taste, it will do a better job than a slow cooker. When it comes to canning meats and sauces, you can do it with one of the jumbo units and if you follow the right procedures, you will never have any food poisoning. My Italian, Spanish and Portuguese friends that do canning, for the whole family, all have units that are so big... they use them on gaz burners in the back yard or in the garage. Those sessions by the way are interesting parties in the falls, I had the priviledge of attending (and working). They also all have units that are more in the normal stove top sizes.