Questions about pressure canning

[Socalman]

We have never done any pressure canning but plan to do some this year to save the garden harvest. I found my mother-in-laws pressure canner stored away in our garage. It is a Mirro-Matic and I am guessing it is about 10 quarts. I will obviously have to make actual measurements to be sure. I recall that my mother's pressure canner had a little weight that sat on top to regulate the pressure inside. The weight is missing on this unit. My questions:

1. Are the weights sold in various sizes to develop a particular pressure?

2. Are they a standard size or are all wights particular to brands?

3. Any other advice I should know before I start caning beans, fruits and all the good stuff from the garden?

[helomech]

The weights on some come apart for different pressures. I would be very careful using a weight that did not come with that particular canner. The weight is going to be dependent on the size of the hole. A pressure cooker will not come with adjustable weights. Our pressure cooker has one weight and it can not be changed. The pressure canner has multiple weights.

As far as advice buy a good book like the bell book and follow the instructions. It isn't hard at all, but don't try things, only go by what you know is safe.

[Sniper-T]

my canner only has one weight... although I can see how having different ones for different pressures could be handy instead of having to watch the gauge all the time.

The canner should have the manufacturers name and model number on it. Google that and you should be able to find a source for a new one. Make sure you have the plate-thingee inside too, to keep the jars up off the bottom.

And make sure you do a test run with no jars, just to make sure everything is working properly before harvest season.

[helomech]

Mine has three weights, the stack on top each other. 5,10, and 15 psi. I don't have any gauge.

[Vodin]

The weight are used for altitude you are at, this will keep the pressure at a constant level. Trust nothing unless it is OEM. (Original Equip Mnf) The basic operation of my pressure caner is that you place a weight depending on your altitude over the escape. This will require a certain pressure to build to escape your caner. You want this to escape your caner 2-3 times a minute. You can adjust this pressure release by adjusting the heat applied to your caner.

Once you figure out your altitude it is the same weight. I am high altitude so my weight is heavier so it will have a higher pressure in the caner before it escapes.

[helomech]

The weight are used for altitude you are at, this will keep the pressure at a constant level. Trust nothing unless it is OEM. (Original Equip Mnf) The basic operation of my pressure caner is that you place a weight depending on your altitude over the escape. This will require a certain pressure to build to escape your caner. You want this to escape your caner 2-3 times a minute. You can adjust this pressure release by adjusting the heat applied to your caner.

Once you figure out your altitude it is the same weight. I am high altitude so my weight is heavier so it will have a higher pressure in the caner before it escapes.

Not true, different foods require different pressure levels(so different weights). The higher the weight the higher the pressure, which means the hotter the water will get. The recipe will tell you what pressure to use.

[Vodin]

https://www.quora.com/How-does-the-p...r-work?share=1

- - - Updated - - -

Apologies for my terminology. I am searching for another source of info specifically for our pressure caner.

[Vodin]

Apologies for my terminology. I am searching for another source of info specifically for our pressure caner.

It is on page 23 of the manual
http://allamerican-chefsdesign.com/a...Product_49.pdf

Since I am a mile high I pressure can every thing at 15 pounds weight. The length of time changes for the size of container you are canning.

[helomech]

Oh, we use different weights here.

[Sniper-T]

I use the same weight, and adjust temp to achieve/hold the pressure I need. So far I've canned at 10, 12 and 15 psi; depending on what. I go by gauge, and have a chart for elevation (n/a for me)