Pressure Cooker or Pressure Canner for flasking?

[Royal]

Thanks! As for the heat-up and cool-down periods, the only one you really need to watch is the heat-up. Steam from the water will build and vent before all of the media is boiling (especially if you are doing a large batch). It's a good idea to let steam vent for a few minutes before starting to build pressure. I also go for about 17 minutes just to be sure. Cool-down is irrelevant as long as you hit the right temps for enough time.