Questions about pressure canning

[Vodin]

Hmm I need to stand strong on a single weight for the altitude you can at. My house is at 5957 feet and if canning in an area which is over 2,000 feet above sea level, process at 15 pounds of pressure only, no matter what the recipe calls for. And I have been eating Chile Pork Verde that was canned on 8/11/2014. This is my safe point did I misstate my position?

[Sniper-T]

it isn't so much what the recipe calls for, as the recipe doesn't know where you are. In your canner's instructions it should have an altitude chart, and instructions on how to adjust.

Like this:



So if you have different sized weights, the first column tells you what you need. If you have a dial gauge, the second column tells you.

[realist]

We have a newer pressure cooker which has just two settings. I do have a couple of old presto cookers from my mom but we never found the weights. I didn't remember her ever having more than one weight. Vodin it would make sense in what you are saying since we were always at one location. We do have a large pressure cooker which we use but it has a gauge.

So while we are on the subject has anyone found any safety issues using the older weight related pressure cookers. When my mom passes I grabbed the old pressure cookers but my sister told me they may be unsafe. Does anyone know how to determine if they are safe. Ya I know if they blow up they were not safe but I would like to find out without having to remodel the kitchen....

[helomech]

it isn't so much what the recipe calls for, as the recipe doesn't know where you are. In your canner's instructions it should have an altitude chart, and instructions on how to adjust.

Like this:



So if you have different sized weights, the first column tells you what you need. If you have a dial gauge, the second column tells you.

Problem with that chart is it says to use 10 lbs for 0-1000. All of my books tell me to can most things at 15 lbs, but not all. I think at sea level or close to it, you have to go by the chart in the books. That is what I have been doing for many years now and not had any issues.

[realist]

Ours says the number one setting is for most things and it is 15 lbs. too

[helomech]

Ours says the number one setting is for most things and it is 15 lbs. too

Yeah. Most things, but not all. I just want to make sure no one just uses 15 psi because we said so here and it not be right for the food they are canning.

[Vodin]

I am high altitude (1 mile high) I must use 15PSI for safe caning practices.

[helomech]

I am high altitude (1 mile high) I must use 15PSI for safe caning practices.

I agree with you, but I don't want someone that is just starting canning to think his situation is the same as yours. If someone is new to canning they need to look at their specific situation and can accordingly. Like I said above, at my location I don't can everything at 15 psi, you do.

[Katrina]

I'm not sure if they still do this free but your County Extension office may be able to test the pressure cookers for you safely. You can contact the manufacturers for parts or go to Amazon. Just make sure you have a good rubber ring on the ones that have it. they are usually the first thing to go on pressure cookers, they dry out. I'm hoping to get an American Pressure canner myself.

[Sniper-T]

^
That's what I have. next time I am down South, I am going to pick up a couple spare gaskets.