In the sausage making thread there was some talk about pressure cookers, and I thought maybe it need it's own thread.
I can with one I got about 25 years ago, never had a problem with it - it's a rivial, and has a gauge. I really like it. At times it seems to take a long time to process-which keeps the stove on for longer but it works so well, and has opened a lot of canning doors for me. I have also found that I can reused some of the seals (if taken off carefully) I would 1 in 18 that didn't reseal (those we ate right away or was frozen) I have a hot water bath also, but the pressure cooker seems easier, doesn't heat up the house as much.
I was given a cooking pressure cooker last year (one of those things that came from my aunt's house when she moved) It was from the 50's and was never used (my aunt was NOT the cook) I just started using it, when we butcher our old ram and I've got to tell you I really like it. It cooks tough meat to tender, and it's faster cooking than the oven or crockpot.
I've heard about pressure steamers, but really know nothing about them.
"Make it your ambition to lead a quiet life, to mind your own business, and to work with your hands, just as we told you, so that your daily life may win the respect of outsiders and so that you will not be dependent on anybody."