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Thread: Cooking: Ridged-Bottom BWB Canner

  1. #1
    Beti
    Guest Beti's Avatar

    Default Cooking: Ridged-Bottom BWB Canner

    I didn't recall reading anything about this the last time I canned
    with any regularity but the SETP said I (yes, me personally, Beti)
    needed a flat-bottomed pot for electric stoves. My black enamel
    canner has ringed indentations. How much of an issue is this? And
    what is the issue exactly?

    Thanks!

    Beti

  2. #2
    George Shirley
    Guest George Shirley's Avatar

    Default Cooking: Ridged-Bottom BWB Canner

    On 7/31/2010 12:17 PM, Beti wrote:
    > I didn't recall reading anything about this the last time I canned
    > with any regularity but the SETP said I (yes, me personally, Beti)
    > needed a flat-bottomed pot for electric stoves. My black enamel
    > canner has ringed indentations. How much of an issue is this? And
    > what is the issue exactly?
    >
    > Thanks!
    >
    > Beti


    I had a ridged bottom canner that I used on our electric stove and it
    just took longer to heat up as far as I can remember. When we bought the
    gas stove I bought an aluminum BWB canner with a flat bottom just
    because I was tired of chipping the enamel on the old one. I would try
    it Beti, what can it hurt other than to slow down the heating time.

  3. #3
    gloria.p
    Guest gloria.p's Avatar

    Default Cooking: Ridged-Bottom BWB Canner

    Beti wrote:
    > I didn't recall reading anything about this the last time I canned
    > with any regularity but the SETP said I (yes, me personally, Beti)
    > needed a flat-bottomed pot for electric stoves. My black enamel
    > canner has ringed indentations. How much of an issue is this? And
    > what is the issue exactly?
    >
    > Thanks!
    >
    > Beti


    I've had the same black enamel canner, ringed bottom, since ~1968.
    I've always had an electric stove and never had a problem.

    Since moving to Denver (high altitude) I haven't canned but have
    gotten back to occasional jam making. Last Christmas I asked for and
    received a 16 qt. heavy-bottom stainless kettle (12 inch diameter, 9
    inch high) that is a perfect fit for a round cake cooking rack and lots
    of jam jars (mostly 8 oz, but some 4 and 12 oz, too.) I find this size
    kettle very convenient and it heats up faster than my old canner, too.
    If I hadn't gotten the new one, I'd still be using the old.

    For what it's worth (FWIW) sometimes "new rules" are just a way to get
    you to spend money.

    gloria p

  4. #4
    George Shirley
    Guest George Shirley's Avatar

    Default Cooking: Ridged-Bottom BWB Canner

    On 7/31/2010 3:39 PM, gloria.p wrote:
    > Beti wrote:
    >> I didn't recall reading anything about this the last time I canned
    >> with any regularity but the SETP said I (yes, me personally, Beti)
    >> needed a flat-bottomed pot for electric stoves. My black enamel
    >> canner has ringed indentations. How much of an issue is this? And
    >> what is the issue exactly?
    >>
    >> Thanks!
    >>
    >> Beti

    >
    >
    > I've had the same black enamel canner, ringed bottom, since ~1968.
    > I've always had an electric stove and never had a problem.


    Wow! You must be super careful, I always dinged the enamel on the ones
    I've owned. Turned them into flower pots when the rust got to be a PITA.
    >
    > Since moving to Denver (high altitude) I haven't canned but have
    > gotten back to occasional jam making. Last Christmas I asked for and
    > received a 16 qt. heavy-bottom stainless kettle (12 inch diameter, 9
    > inch high) that is a perfect fit for a round cake cooking rack and lots
    > of jam jars (mostly 8 oz, but some 4 and 12 oz, too.) I find this size
    > kettle very convenient and it heats up faster than my old canner, too.
    > If I hadn't gotten the new one, I'd still be using the old.


    I've got an old 12-quart enamel stock pot that will hold four pints or
    quarts, a 10-quart stainless stock pot that will hold the same, and
    humongous stainless clad Regal Ware pot that would probably hold a case
    of pints if I could find a cake rack that would fit it. I'll take some
    pictures of my array of pots one of these days and put them up on
    Tiny Pic. Impresses me that we've amassed so much "stuff" for canning
    over the years. But, then, I'm easily impressed.

    Whilst Miz Anne is away I am cooking and freezing breakfast stuff for
    her to use once school starts again in mid-August, after all, it will be
    her final year of teaching as she retires 1 June 2011, already started
    the paperwork. I'm making pancakes, waffles, Bob Baron's whole berry
    cranberry muffins, blueberry muffins, and I just cooked two lbs of
    Wright's smoked bacon in my Presto bacon cooker in the microwave. Next
    will be Snickerdoodles, oatmeal cookies, peanut butter cookies and lemon
    bars for the days when it is her turn to take goodies to the staff
    meeting. Damn, I'm good to that woman! Plus I'm bored to tears while she
    is gone.
    >
    > For what it's worth (FWIW) sometimes "new rules" are just a way to get
    > you to spend money.
    >
    > gloria p

  5. #5
    Beti
    Guest Beti's Avatar

    Default Cooking: Ridged-Bottom BWB Canner

    On Jul 31, 2:06.pm, George Shirley <gmshir...@suddenlink.net> wrote:
    > On 7/31/2010 3:39 PM, gloria.p wrote:
    >
    > > Beti wrote:
    > >> I didn't recall reading anything about this the last time I canned
    > >> with any regularity but the SETP said I (yes, me personally, Beti)
    > >> needed a flat-bottomed pot for electric stoves. My black enamel
    > >> canner has ringed indentations. How much of an issue is this? And
    > >> what is the issue exactly?

    >
    > >> Thanks!

    >
    > >> Beti

    >
    > > I've had the same black enamel canner, ringed bottom, since ~1968.
    > > I've always had an electric stove and never had a problem.

    >
    > Wow! You must be super careful, I always dinged the enamel on the ones
    > I've owned. Turned them into flower pots when the rust got to be a PITA.
    >
    >
    >
    > > Since moving to Denver (high altitude) I haven't canned but have
    > > gotten back to occasional jam making. Last Christmas I asked for and
    > > received a 16 qt. heavy-bottom stainless kettle (12 inch diameter, 9
    > > inch high) that is a perfect fit for a round cake cooking rack and lots
    > > of jam jars (mostly 8 oz, but some 4 and 12 oz, too.) I find this size
    > > kettle very convenient and it heats up faster than my old canner, too.
    > > If I hadn't gotten the new one, I'd still be using the old.

    >
    > I've got an old 12-quart enamel stock pot that will hold four pints or
    > quarts, a 10-quart stainless stock pot that will hold the same, and
    > humongous stainless clad Regal Ware pot that would probably hold a case
    > of pints if I could find a cake rack that would fit it. I'll take some
    > pictures of my array of pots one of these days and put them up on
    > Tiny Pic. Impresses me that we've amassed so much "stuff" for canning
    > over the years. But, then, I'm easily impressed.
    >
    > Whilst Miz Anne is away I am cooking and freezing breakfast stuff for
    > her to use once school starts again in mid-August, after all, it will be
    > her final year of teaching as she retires 1 June 2011, already started
    > the paperwork. I'm making pancakes, waffles, Bob Baron's whole berry
    > cranberry muffins, blueberry muffins, and I just cooked two lbs of
    > Wright's smoked bacon in my Presto bacon cooker in the microwave. Next
    > will be Snickerdoodles, oatmeal cookies, peanut butter cookies and lemon
    > bars for the days when it is her turn to take goodies to the staff
    > meeting. Damn, I'm good to that woman! Plus I'm bored to tears while she
    > is gone.
    >
    >
    >
    >
    >
    > > For what it's worth (FWIW) sometimes "new rules" are just a way to get
    > > you to spend money.

    >
    > > gloria p


    Thanks for the input. That canner was all I've ever used and never
    saw a real problem with any food processed in it. I may invest in a
    pressure canner down the road and just use that for everything but for
    now I'll stick with the enameled one.

    I found out by accident last year that there are quite a few cranberry
    farms up in Long View, Washington, just a couple hours from my house.
    I came in on the tail end of the season last year and only got a few
    pounds. I'm looking forward to more this year. I may hit you up for
    your cranberry muffin recipe, George.

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