Answer by gardensallday
I think I read that pressure cookers don't work well for canning. I'm thinking due to their smaller size, so they don't hold a stable enough temperature, but I don't know for sure, and I don't remember where I read it. Perhaps your state has an extension service that you can contact for more info. Since it's the slow season, the people who sell the ball/kerr lids might answer you. I do a LOT of canning, and most times you are doing big batches so you would want a real canner anyhow.
If you buy a pressure canner, get one with a weighted gauge, not a dial gauge. Dial gauges need to be calibrated every year, and a lady I met who used to work at the extension service said those things are so far off that she thought they should not be sold anymore.
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