I had intended to put together a more detailed explanation of how canning can easily fit into the boating/cruising life style, but Susanne beat me to it; and she did it so much better than I could have. She said nearly everything that I would have said, and then some. It would appear as if her philosophy and mine are very similar. I would only expand a little upon what she posted: The Presto and the Mirro pressure cookers are both excellent. I currently own three Presto's and one Mirro. The local hardware store carries seals for both of them, though my mother and my sister both seem to like to send off for parts to the addresses that Susanne posted. I guess they seem to think that the hardware store leaves them on their shelf for two long, or something. I would not buy any pressure cooker with soft seals on it, except these two. The reason is that the parts are so easy to find just about anywhere. That is important. If you cannot find the parts, then you will find yourself throwing it away and buying a whole new pressure cooker. The Presto and the Mirro are both "home owner grades" of cook ware. If you shop at a restaurant supply store, then you will find even better pressure cookers, which do not have any soft seals. Rather they have a machined metal-to-metal sealing surface, which works just as well and lasts forever. The brand I like best is American. I have had only one of their cookers, a very beautiful 11 gallon pot with a replacement value of about 500 dollars. When I quit canning massive quantities of food, preferring only the smaller batches, I gave that to our church kitchen -- though I seem to be still the major user of that pot. (Our seven gallon Presto is plenty big. It lives at my sister's house, since she cans more large batches than Cindy and I do.) The only time I need one as big as the American any more is when I'm preparing a church dinner. I've seen smaller American pots for sale at flee markets in the past, but have never bought one for myself. Normally, I've got a friend who needs one worse than I do, so he gets it. If you do buy an American or similar restaurant style of pressure cooker, then you might consider removing the pressure regulator and replacing it with a Presto regulator. I like them much better, unless I have to can on a moving boat. The American style does not rock, so it works better for a moving or rocking kitchen. It is senseless to try to list all the recipes that we can and have canned over the years. Rather, if someone would like to can something in particular, you might post that and we can talk about that one recipe in particular. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ :: Paul and Cindy Kruse :: KJV Joh 14:27 Peace I leave with you, 165 South Kenneth Court :: my peace I give unto you: Merritt Island, FL 32952 :: not as the world giveth, give I unto you. E-mail: plkruse@iu.net :: Let not your heart be troubled, 407-453-6206 :: neither let it be afraid. :: +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

plkruse@iu.net writes: >It is senseless to try to list all the recipes that we can and have >canned >over the years. Rather, if someone would like to can something in >particular, you might post that and we can talk about that one >recipe in >particular. What I would appreciate and probably a few others, is how to bake bread in a pressure cooker. I know it can be done and have a rough idea. But I would love to hear it from an expert and you seem to fit that description. Please understand: I am interested in HOW you do it, not the list of ingredients - that I can get from a zillion books. TIA - George