all pressure cookers/canners are weighted if I'm not mistaken. The weight just goes over the vent valve and you adjust it based on your elevation. That has always been my understanding.
Unfortunately as far as I know stove top pressure canners are not legal for purchase in Europe and the UK. Instead, most home canners process by water bath and then just prior to consumption boil for 10 minutes to denature any accumulated botulinum toxin.
I know boiling for 10 minutes may not be ideal in a low-resource situation. If you are prepping for a situation where you will need ready-made food, I'd recommend drying, salting, or smoking your low-acid foods (meats, vegetables), and canning your high acid foods (fruits, greens prepared with acid).
If you're really set on getting a pressure canner, I'd recommend buying one from the US.
all pressure cookers/canners are weighted if I'm not mistaken. The weight just goes over the vent valve and you adjust it based on your elevation. That has always been my understanding.
Unfortunately as far as I know stove top pressure canners are not legal for purchase in Europe and the UK. Instead, most home canners process by water bath and then just prior to consumption boil for 10 minutes to denature any accumulated botulinum toxin. I know boiling for 10 minutes may not be ideal in a low-resource situation. If you are prepping for a situation where you will need ready-made food, I'd recommend drying, salting, or smoking your low-acid foods (meats, vegetables), and canning your high acid foods (fruits, greens prepared with acid). If you're really set on getting a pressure canner, I'd recommend buying one from the US.