[or-roots] Grandma's pressure cooker

[W David Samuelsen]

Truth be told, the advent of microwave oven did not make pressure cooker
obsolute at all! The vegetables and meats are better when done in 
pressure cooker which is now range from 4 pint size to 14 quart size.

Presto and Mirror are two most popular brand but there's American 
Canning brand as well.

carrots, tomato, tomato juice, corn, beets (pickled, too), spinach, 
swiss chard, potatoes, dill pickles are what I've done. The fruits are 
usually done in hot water bath rather than pressure cooker.

David Samuelsen

Cecil Houk wrote:
> Hi Barbara:
> 
> I think that the advent of the micro wave oven made the pressure cooker obsolete.  But our
> Grandmothers did not have micro wave ovens years ago.
> 
> FYI: I used to pick green beans and strawberries west of Lebanon in the early 1950's.  My back hurts
> just thinking about that, but the money was good in those days.  I made at least $5.00 a day picking
> those darn beans and berries.
> 
> My mother canned lots of things when we lived in the Shea house at Foster (1943-1948).  She did this
> on a 3 burner kerosene stove.  There were cherries that came from the trees next to the house (Bing
> and Royal Ann), and strawberries we got from uncle Asa Baker's fields in Lebanon.  She also canned
> tomatoes, green beans and beets; the other things I don't recall.  She had quite a collection of
> Mason jars!
> 
> Cecil
>