ISO advice/info on Pressure Canners

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I am a 4-H Youth Specialist in Missouri, and I have to tell you that Extension does way more than 4-H and canning info!!

We are part of the Land Grant University system, and we bring all the info from the university out the people in far corners of the state. We present programs, classes, publications and we answer questions on every subject from septic systems to community development to child care. In Missouri, we also do continuing education, particularly in the areas of law enforcement and firefighting.

On a typical day, I might answer a question on gardening (I am a Master Gardener, an Extension Program). If the question is beyond my skill level, I call a Horticulture specialist in a neighboring county, and she might make a field visit, or talk to the customer on the phone.

The next call might be about how to fill out a grant application, or how often to pump the septic tank, or how to build a chicken coop or start a small business, or a request for training for poll workers. We have specialists who can address all of these questions, either in our region or on campus at one of the state universities.

Our specialists all have at least a masters degree in their chosen speciality.

Lately, life in the office has been very interesting. 2 weeks ago, we helped with the search effort for Joshua Childers, the little boy who was lost for 3 days--we called volunteers and coordinated food and water deliveries for the searchers, and rounded up GPS units for the searchers.

Last week, we had a horrible storm, and Extension has been working with Red Cross, helping to set up a shelter for people whose homes were damaged, and we have been answering questions on food safety after a power outage, and livestock safety--downed wild cherry trees are toxic to cattle.

The old picture of Extension was an office with an Ag agent and a home economics agent, and all they did was answer questions on farming and canning. Not so any more.
 
To clarify this for you mcnerd.....
Thanks, but your clarification doesn't change the answer and you won't find your method in any publication or Extension recommendation as a safe procedure, even for a Boiling Water Bath. It's your life, but hopefully others will follow Spock.
 
Michael - my favorite site is the Pressure Cooker Outlet because they have just about everything - even parts for canners that haven't been made in years.

My favorite brand is the All American - the lid and pot are machined fitted so you don't have a rubber gasket that should be replaced every year. It has a gauge - but it also uses the standard 5, 10, 15 lb weights. They are not the cheapest things on the market but they will last a lifetime or two.
 
I am from Chicago and I cannot seem to find a Extension Office near me. Looks like the closest is either outside of St. Louis or outside of Indianapolis. When I have attempted canning I took the gauge up to 15lbs and held it there for an hour.

Experts, please tear me apart! (I wanna make sure I don't kill someone)
 
Chicago should be a major area for Coop Extensions through the Univ. of Illinois. Use the following link and ask for information on what is closest to you, especially for testing your gauge:

University of Illinois Extension

Running your canner up to 15 lbs thinking it will be safe could actually be running your canner at 19 lbs or more even. No guessing when it comes to the gauges. Your life and health is too important.

If nothing else convert your canner to a "rocker" which is what most people are doing these years since getting gauges testing is not as convenient.
 
I am from Chicago and I cannot seem to find a Extension Office near me. Looks like the closest is either outside of St. Louis or outside of Indianapolis. When I have attempted canning I took the gauge up to 15lbs and held it there for an hour.

Experts, please tear me apart! (I wanna make sure I don't kill someone)

I no longer have access to a nearby Extention office, and have found it to be very expedient to address specific questions to the National Center for Home Food Preservation. Use the last link at the bottom of this page: the "Information Request Form"

National Center for Home Food Preservation | Contact for More Information
 
If nothing else convert your canner to a "rocker" which is what most people are doing these years since getting gauges testing is not as convenient.

A rocker is just the weighted floater valve am I correct? If I am then mine is a combo piece that has both rocker and gauge. I believe there was a link to it earlier in the thread, the Presto 23 quart baby.

bethzaring, thanks to you I have submitted my question!
 
No, the second piece on a Dial Gauge canner is a pressure relief weight and is not a "rocker" weight. A rocker weight such as for the 23 qt Presto is a 3-piece unit that has to be ordered special and it replaces that pressure relief weight. Thereafter the dial gauge is ignored.

The convenience of the rocker system is that you can walk away from it, as long as it is rocking, instead of constantly watching the dial gauge and having to adjust the heat.
 
Looks like I'm going to have to find a testing place.

Have you found a place to have it tested?

For the most part, i follow the canning guidelines in my Presto pressure canner instruction manual. I do compare times between the instruction manual and the USDA recommendations.
 
There is a local calibration lab I could bring it to. I just need to get all the info off of the gauge so they can look up the procedure. I am not sure what they will charge me. If it is more than $10 I can always purchase a new gauge from McMaster Carr.
 
No, the second piece on a Dial Gauge canner is a pressure relief weight and is not a "rocker" weight. A rocker weight such as for the 23 qt Presto is a 3-piece unit that has to be ordered special and it replaces that pressure relief weight. Thereafter the dial gauge is ignored.

The convenience of the rocker system is that you can walk away from it, as long as it is rocking, instead of constantly watching the dial gauge and having to adjust the heat.

That's the route I took with my presto.It's much easier to just forget about that dial gauge.
It's just my opinion here.I'm one of those people that will have it tested,corrected if need be.And that would be it.We all know they need to tested again after what 2 years?..I know I'd forget to do that.So buying the extra pieces and can when I want,year after year.It seems to be for me anyways the safer way to go.

Munky.
 
Dial gauges should be tested annually before starting the annual canning frenzy in order to be sure your processing is within safe limits. If you are not in an area where canning is common, this can be a major problem for some people, but it is dangerous not to have it done.
 
There is a local calibration lab I could bring it to. I just need to get all the info off of the gauge so they can look up the procedure. I am not sure what they will charge me. If it is more than $10 I can always purchase a new gauge from McMaster Carr.

I just received a reply from Presto Ind. and they said if I mailed them my gauges, they can test them for me. You may want to look into that. This is what they said:

"The gauges can be mailed to us we can test them for you."


National Presto Ind.
3925 north Hastings way
Eau Claire, WI 54701


Shipments made to U.S. or Canada only
 
I just received a reply from Presto Ind. and they said if I mailed them my gauges, they can test them for me. You may want to look into that. This is what they said:

"The gauges can be mailed to us we can test them for you."


National Presto Ind.
3925 north Hastings way
Eau Claire, WI 54701


Shipments made to U.S. or Canada only


Oooo thanks!! Eau Claire is a short mail truck away!
 

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