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Recommended Canners (part 2 Of 3)

Recommended Canners (part 2 Of 3) is built on None and Pressure Canners. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• to taste
• to taste

Method (preview)

1. 1

   They were fitted with a dial gauge, a vent port in the form of a petcock or counterweight, and a safety fuse.

2. 2

   Modern pressure canners are lightweight, thin-walled kettles; most have turn-on lids.

3. 3

   They have a jar rack, gasket, dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to be closed with a counterweight or weighted gauge, and a safety fuse.

4. 4

   The success of destroying all microorganisms capable of growing in canned food is based on the temperature obtained in pure steam, free of air, at sea level.

5. 5

   Two serious errors in temperatures obtained in pressure canners occur because

6. 6

   Heating the filled canner with its lid locked into place boils water and generates steam that escapes through the petcock or vent port.

7. 7

   When steam first escapes, set a timer for 10 minutes.

8. 8

   After venting 10 minutes, close the petcock or place the counterweight or weighted gauge over the vent port to pressurize the canner.

9. 9

   Weighted-gauge models exhaust tiny amounts of air and steam each time their gauge rocks or jiggles during processing.

10. 10

    Check dial gauges for accuracy before use each year and replace if they read high by more than 1 pound at 5, 10, or 15 pounds of pressure.

11. 11

    Gauges may be checked at most county Cooperative Extension offices.

12. 12

    Nicked or dried gaskets will allow steam leaks during pressurization of canners.

13. 13

    Keep gaskets clean between uses.

14. 14

    Check your canner's instructions if there is doubt that the particular gasket you use has been pre-lubricated.

15. 15

    Laboratory (UL) approval to ensure their safety.