Quote:
Originally Posted by Sporty
The IP is definitely more convenient, set it, and walk away until it's finished. If your wife does her own canning then the traditional pressure cookers are for canning as the IP isn't useful for canning low acidic foods.
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Her and I use the All American for pressure canning. The other two are just pressure cookers not meant for canning. I've used them for a lot of cooking. I pretty much walk away from them but do use a manual timer. The IP seems to be a little more foolproof.