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-pressure-regulator-on-a-pressure-cooker-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/admin/FileUploads/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)

[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:

http://www.onehundreddollarsamonth.com/wp-content/uploads/2012/08/Altitude-Chart-Pressure-Canning1.jpg

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:

http://www.onehundreddollarsamonth.com/wp-content/uploads/2012/08/Altitude-Chart-Pressure-Canning1.jpg

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.

[realist]

Katrina thanks for the post. Isn't the American the one which does not use a gasket? I want to get a large one for large batches of canning jars I want to do this year. I will have to check on the county extension to see about the testing. However knowing our county they probably couldn't be bothered, still it doesn't hurt to ask.

[Sniper-T]

Interesting... I had to google that and I stand corrected. I do not have an American, I have a Presto.

http://www.fleetfarm.com/detail/presto-23-qt-pressure-canner-cooker/0000000012088

[helomech]

I have the one from walmart, and have had it for at least 6 years. The gasket is still in perfect shape. I do not keep it on the lid when it is stored, I keep it inside the container.

[Socalman]

Thanks all for your posts. There is quite a bit I need to learn. I know I will need to do some reading. I certainly plan to do a test run before I really begin to do my canning.

[realist]

You know I have a tendency to read into things too much. Sometimes I just have to do. It is that first step which is hard.

[Katrina]

Yes, the American Canner has a screw down lid, no gasket. It looks very sturdy AND it's made in America. You will have to run a bit of oil along the edge of the pot when you use it. They are on Amazon and run about $170.00-$270.00 depending on the size. I have a glass/flat top stove and the instructions say can't use the canners on them. DH is extremely leery about using a canner on it so I have my eye on a commercial grade cast iron hot plate but need to save a bit more before I can get it. Reviews on the hot plate say it works great for pressure canners.

[realist]

Have you considered one of the camp chef stoves. They work very well and in a pinch you can cook on them outside.

[Socalman]

Once again, thanks to all who have contributed to this thread. I located a manual online for the particular model we have and have downloaded and printed it. Searching Amazon, I found a source for the weights and gasket. I assume the gasket is shot as it has not been used in over 10 years and feels hard. According to the manual there should have been 2 racks for this caner but only 1 was inside. I will either fashion something or buy one somewhere.

My next thing to do after replacing the gasket is try to find a couple of replacement handles. I am not sure if they are bakelite or what but two of the four handles are badly cracked. As soon as I have things ready, I will make a test run and report back!

[realist]

Our old one had wood handles which would be easy to make since they were only about six inches long. If yours are like that all you need is a long drill bit and a couple pieces of wood. Shape them down and oil them, you will be good to go. When ordering the gaskets might as well order others. I replace our when every they are not pliable any more.