GB
Chief Eating Officer
I just got my Ball Blue Book so I am anxious to start canning stuff. I will eventually be canning low acid foods so I will need a pressure canner. There was another thread on pressure cookers a while back and Michael in FtW posted a link to the three most popular brands (Mirro, Presto, and All American). The Blue book talks about two different kinds of canners. One is a weighted gauge and the other is a dial gauge. It says the weighted gauge does not need to be calibrated, but the dial gauge does before every use. In my research on the internet I have not seen either of these terms on any of the cookers I have found. Can someone clue me in?
Which style do you recommend? How do you calibrate the dial gauge? How can I tell if it is dial or weighted if it does not say anywhere? Also any other info you can give a novice canner is appreciated as well! Thanks!
Which style do you recommend? How do you calibrate the dial gauge? How can I tell if it is dial or weighted if it does not say anywhere? Also any other info you can give a novice canner is appreciated as well! Thanks!