I live in New York City, thus assume apartment space is limited. I also have several other “urban homesteading” hobbies and I’m trying to get my gear as consolidated as possible. Right now I have a very cheap, exceptionally thin walled, 20 quart stainless steel pot that I’m none to happy with. I also just wore out my boiling water bath canner (inherited with with rust already showing through the enamel).
All in all, it seems like a good time to upgrade.
Ideally I was looking to drop a decent chunk of change on a 23-25Qt pressure canner. I was thinking stainless steel, but I can’t seem to find one in the stainless steel variety - tons of aluminum model’s, but all the stainless seems to be in the 10-12Qt range.
So, my questions are:
A) Is it really OK to brew in Aluminum? Like, really, really? I know this argument rages on, but I just want to know I won’t regret this in a few years.
B) Does anyone else have a similar cross-over with brewpot, stockpot, pressure canner? Do you encounter any issues with it?
C) Are there any specific models you would recommend or say to avoid?
Thanks in advance!