Pressure Canner question

18 years ago

I am borrowing my mom's old Mirro 12 qt canner to do spaghetti sauce, green beans, etc. I really like it and think I am finally ready to buy one of my own. I went back and re-read the post from last spring when you all gave me such good advice. But there is one question I still have.

In llooking at my options, I think a 16 qt would be the perfect size for my needs. Looking at the models I can afford, Mirro and Presto seem to fit the bill. Presto seems to be a nicer canner from all I have read, but I am not sure I like the dial gauge. I read that the weighted gauges are more reliable and require much less upkeep.

I don't want to have to have my gauge checked every year for accuracy. Someone said on the old thread that the Presto canners will accept a weighted gauge as well, but one reviewer on Amazon claims that her Presto cooker does not and she confirmed that with Presto customer service.

What say you all on dial gauges vs. weighted gauges? I have only ever used a weighted gauge so that is what I am comfortable with.

Linda

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Comments (6)

kframe19
18 years ago
I, too, like the simplicity of the weight. There is absolutely NO question whether you're right or not.

The dial gauge? Hum... I had it calibrated last year, but I dropped the lid. I wonder if that did anything...

Nope, not interested in taking that chance.
arley_gw
18 years ago
I think before you buy any dial pressure canner, you need to check with your local ag extension service to see if there is someone in your area that can calibrate a pressure canner dial. If there isn't, or it's a big hassle, that makes the decision for you--go with a jiggle weight.

I know that the WAFCO All American canners are pricey, but they really are industrial-strength.

One comment about size: I usually cook for two, at most three or four. Some years back I bought a 21-quart All American. A year later I gave it to a relative and bought the 30 quart model. Why? You can process more stuff at once. The model 930 allows you to process 14 quart jars at once. If you have the room to store it, a larger canner is a worthwhile investment IMHO.
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I have an older Presto 23 quart model. You can still purchase parts for this model on Presto's website. It has a pressure gauge which gives the psi (pounds per sq. inch) and I recently purchased a newer 5-10-15 weight, which helps to monitor the accuracy of the gauge. It is important to keep the gauges, rubber seal gaskets and pressure relief valves in good working order. All of these issues are discussed in the Harvest Forum, come join us. Bejay
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A very strong bleach solution can get rid of it. Suggest that you do remove the rubber gasket and put some of the beach/water mixture into the seal groove too. Soak the 'O' ring for only about 30 seconds and rinse it off well. Another way is to use a strong detergent like that used in electric dishwashers, and that can be used to soak the rubber ring and wash out the groove it rests in. It should not affect the taste of any canned foods, unless they are poor seals and leak while in the canner.
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This is a good one on the link below, but you do need to take it before use and yearly to get the gauge tested for accuracy. Check with your county extension office before buying a dial gauge canner to see if the still test them. If you want one that is heavier and has both the dial and a weight, get an All American. They don't have a rubber gasket to ever replace. They have a series of bolts you tighten down to get a seal. You can rely on just the weight on the new models. They cost more, but are good canners. There is also Mirro, which is a weighted gauge cannner, but has the rubber seal on it. No testing needed on a weighted gauge canner. You go by the "jiggles" per minute on them. I would suggest the 22 or 23 quart size ( amount of water it will hold, not jars) so you can stack pints and half pints with a rack between layers. It speeds up the canning process. Oh, the Presto ones can be purchased here new for $69 on sale at BiMart during the season. I did even see them for $59 last year there. Garage sales are also a good place to find used canners. Here they have them sometimes at the thrift stores, too. Here is a link that might be useful: Presto canner
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So, to me it is ok if it jiggles after 30 secs or 1 minute. But if it continuously jiggles or takes several minutes, then your heat source is not well regulated. Different brands of canner weights are machined differently and each has a specific rate required for a valid indication of pressure. Mirros are machined to jiggle/hiss/spin at a rate of 3-4 times per minute when at the proper pressure. Less than that means the pressure is below the required level. Of course you can process the food at a higher rate of weight movement. However LESS than 3-4 times per minute means you are processing at less than the pressure required. Presto canners are machined to gently jiggle/rock continuously when at pressure. Dave
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annie1992
18 years ago
I agree, the All American is the cadillac of canners, I'd love to have one. The issue would be price, of course, and the fact that I'd have to stand on a chair to take stuff out and put stuff in, since I'm just a shade over 5'1", LOL.

Make sure if you get a tall canner that it'll fit under your range hood too, I had a friend with that problem.

I have Grandma's old Presto and it works great, and my extension service checks gauges still, but most don't. If I were going to buy a new one, I'd probably go with a weighted type.

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readinglady
18 years ago
Don't rely entirely on Presto service. They've been known to be wrong, depending on who answers the phone. Several have insisted to customers that Presto doesn't even carry a three-piece weight, when they do.

I had a Presto 30+ years. Currently I have an All-American and a Mirro. For my money, the Presto is the best value on the market. The All-American is by far the better product, but unless you're lucky and hit a super sale of some kind they do cost a mint.

Locally this month the 23-quart Presto came on sale for $59.99, a price which just can't be bettered.

I like the gauge for a visual back-up check, but I use the three-piece weight to determine the pressure. That way, the gauge doesn't need to be checked annually. Those gauges are so cheap (true even of the All-American) that hypothetically you could rattle it on the car seat coming home from a check and it could be off a pound or two just from that. You never know.

I've included a link to one source for the Three-Piece Regulator. It says it's for gaugeless canners but I used one with my gauge canner and it worked just fine. It actually is a cheap way to emulate the All-American which also has a gauge and a 5-10-15 psi regulator.

There are perhaps one or two "oddball" older Presto canners the regulator won't fit, but AFAIK, it works just fine with all the current models. If you get the right person on the phone at Presto they can verify. Extension agencies also say this setup is fine. No problems with canning safety.

Just a heads-up. Use the canner manual for basic operational instructions but not for canning times. The manuals aren't updated and canning standards are often way behind the times. Vent for a full 10 minutes before canning then get the canner up to pressure. Process for the recommended time, allow the canner to return to zero pressure, remove the regulator and wait ten minutes before taking off the lid.

Some manuals still list the vent time as 5 minutes and don't mention the wait time at the end at all.

Carol

Here is a link that might be useful: Presto Three-Piece Regulator
gardengrl
18 years ago
So Carol, you're saying I can buy a 3-piece weighted gauge to replace my dial gauge on my Presto????????

I have a 23 qt Presto dial gauge and had to send my gauge to Annie for calibration (they don't do it in Florida)

If so, that would be sooooooooooooo awesome! My gauge is already off by 1 1/2 lbs!
readinglady
18 years ago
Yes, that's exactly what I'm saying. This has come up many times on Harvest. For a long time I had trouble convincing some of the members it was possible, even though at the back of the manual it was on the parts list for my canner. Finally one of the Master Preservers got Extension verification that it was fine to do.

When I had my little Presto cooker (olive green wedding present, so you can tell how long ago I got that) I also occasionally used the same 3-piece regulator on it. 5 psi can be handy for steaming brown breads, etc.

Carol

Pressure Canner question

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kframe19

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