I live in Md and have no idea the amount of weight I need Im thinking of just using 15lbs for everything how do I fing out the proper amount of pressure to use
Any good recipe will explicitly tell you the weight you should use. Many modern recipes are 10 pounds on a weighted-gauge canner, but some are 5 or 15.
@@peacefulplace7924 GREAT question! It's VERY common to find recipes calling for 11 pounds. According to Cooperative Extension, as well as various charts floating around books and the internet: a WEIGHTED-gauge pressure canner reaches 240 degrees F at 10 pounds pressure. A DIAL-gauge pressure canner reaches 240 degrees at closer to 11 pounds pressure. SOME recipes do not account for the different types of canners, but it's pretty safe to say that if a recipe says "11 pounds (at sea level)", then they are assuming it's a dial-gauge. You can use 10 pounds on a weighted gauge canner, and reach the same temperature. A reference: www.extension.uidaho.edu/publishing/pdf/PNW/PNW0421.pdf
Side note...if you use a HIGHER pressure (like 15 pounds), your food will be safe. However, it will likely have a different texture because you cooked it higher (250 degrees F instead of 240 degrees F). It will also take much longer to come up to temp and to cool down.
Omg you just answered all of my questions. I found a really cool old canner at the Goodwill, replaced the gaskets but was confused because it doesn’t have a gauge. You just helped me to understand how to use it’
I like that you showed video of the regulator actually rocking. It's surprisingly hard to find this, so it's difficult for newbies to know. I have a 3-piece Presto regulator (the only brand available on Amazon at the time), and I always worry that I have it going slightly too fast, even as a veteran canner. Could you post something demonstrating one of the jiggle type of regulators, like what's on an All American canner? I realize that this is your in-house brand, but also that people might inadvertently buy a jiggle regulator as a replacement for your canner if they lose your regulator. I don't have that type of gauge but I think it could be useful for people who have inadvertently bought a jiggle regulator.
Ha! I had no idea about weighted rings being removable so I've canned everything at 15 lbs of pressure. Thank You for showing that important piece of information!
Yeah, we used to stick with gauge canners for the same reason; Presto's big one is a favorite. These days I personally like the weighted gauges a little more; the speed of the rocking doesn't actually affect pressure. The rocking just indicated that the canner is constantly, with each rock, RELEASING pressure. The number of weights on it is what established the internal pressure.
Thank you for that hint about the weighted gauge and how it works. That was the one thing that really worried me! I had no idea that the rocking was regulating the pressure! You should put that in a video. I worried that the rocking meant that pressure was just building and building and without the dial gauge, it was scary. Now that I understand, I will be able to relax and explore my canner!
Your video states to turn it to low when it starts rocking. When we do this, it stops rocking. We have our heat all the way on 4 and it rocks. But when we lower it again, it stops rocking again. So will it start ricking again at the lower heat or do we leave it on 4? That is no where near "low" heat.
Hi Toni! You should turn it down to whatever temperature KEEPS it rocking. For many folks that's pretty low, but every stove is different. I'd say, leave it at "4", so that the rocking never stops. Great question!
I found a small pressure cooker/canner in the cabinet that belonged to my mom. Cannot find the manual though. It is the kind of canner with the long handle...just a 6 qt. And there is no gauge--just the weighted regulator. You explained and SHOWED all the things I should be looking for step by step. Your channel is a really helpful resource. Jesus bless.
Isn't it crazy the difference a good teacher can make! This video helped me feel so much better about getting back into canning. I recently did beef stew but left my weight on and forgot to vent for 10 minutes I dumped everything because I was scared of getting my family sick and felt like giving up and never starting canning again. This video helped
I just used mine for the first time..it came earlier today. My weight/regulator never rocked. Steam just spewed out of the regulator the entire time and also came out of the little gauge in the handles....I feel like it didn't work properly. Hmm.....I don't know why?
I called the company that made the pressure cooker and found out that the regulator (the part that rocks) was not on right. The vent pipe that it mounts on was not screwed all the way down on the lid. The vent pipe was on loosely but I thought that was the way it was supposed to be. So after I tightened it down I re-cooked the same jars (new lids) with the meat in them for another 90 minutes to make sure it was properly cooked. It rocked like it was suppose to and has been rocking every since. I opened a jar about 3 weeks later and ate it and it was good and very tender. I hope this helps you. Also, the cover lock came on automatically once the pot got hot enough. It was hidden at first, and this is normal.
Thank you. You have a great way od explaining pressure canning "need to know", and also for Botulism info. My mom was terrified to use a pressure canner, as she was a nirse ans has seen some peetty nasty injuries fro improper use of older types/models of pressure canners. My new pressure canner, only one practise run after watching this video, is a Mirro by T-fal 16 quart capacity. Hax.pur hased it a while back, but was wanting to watch a video, not just read an instruction booklet.
This helped alot. I have a similar pressure canner, I've been terrified to use. Can I put the stacking rack on the bottom to keep jars from touching pan, and still put a jar lifting wrack in on top of it? I have the jar lifting wrack that cane with my water bath canner.
We cannot get the pressure regulator to "jiggle" for more than a few seconds before it gets stuck! A real PITA! So one has to sit beside it play with the heat for an hour or more. We do have an old Mirro brand and I guess we'll go back to using it as we know it works. We received this unit as a gift so fortunately we did not have to spend our hard earned money on this thing.
Great video. Informative and to the point. I've been watching several videos and they were vague at times. A weighted pressure canner was preferred over a gauge style on one video. Where are your products available?
I need to find a replacement locking pin for the handle. I cannot find one anywhere. The PDF manual I download it doesn’t even mention it. This is very frustrating
Can you please help me because I don’t know where to find help I bought a presto pressure canner 01784 and I can’t find a wait for it anywhere does the weight number have to match the number of the pot please please help me
My canner has 2 vent pipes and two solid no extra pieces of equipment like that what do I do in this situation instructions aren't clear brand is gourmet trends bought from rural king
I have followed these instructions to the core and it is never rocking. B ugh I'm so frustrated it is literally been in there for an hour on high, the highest setting it will go and it literally like squeals if I take that little rocker thing off even though that rocker thing is not rocking. Grrrrrrr someone help me please 😭
Hi there! Yes, you can use it for both. A waterbath canner can really be any large pot. Just try to keep your jars elevated from the bottom, and slightly away from the sides. If you use this as a waterbath canner, bring the water to a boil, insert your hot jars of food, and then just SET the lid on top. Don't seal things up, as you don't want to build pressure up in that case. Let us know how it goes!
This is a great video. My only complaint is the granite ware pressure canner manual is insufficient and poorly written. I have been water bath canning for years, and decided to try pressure canning. However as I stated poor instruction manual. If not for your video I would have returned this product. Please demonstrate some pressure canning recipes also. Thank you
Mrs C, Thank you for letting us know. We will look into improving the manual that comes with the product. Also, we do have more videos in the works that we hope you will enjoy! Continue to check back.
I need a sister emergency food and I’m not getting any help once I put that ceiling ring on I can’t even put the lid on the pot can you please help me figure it out
This was perfect! Thank you so much! I just bought this same exact Pressure Canner without even knowing this Video was available, and I am starting to use it today! I am happy with it so far, and we have experience using Pressure Cookers as well, so this seems like a very nice piece of equipment for my kitchen, thank you very much for the Tips and thoughtful way this has all been explained!
I am just practicing to use this canner with water and I was wondering if it is normal to see steam coming out of the area inside where the button on the handle pops up? I turned off the burner before it popped up because I was afraid I might not have put the lid on correctly because it was steaming out of two areas.....
I just received my graniteware canner. The jar basket is very tight. Is this ok? Also, I did some hatch chilie peppers last night and only did 4 pints. One jar fell over in the canner and leaked. How to you stop this and is it permittable?
Bummer about the tipped jar! I've had that issue before when my canner isn't full. One solution (for regular-mouth pint jars) has been to set the jars within a wide-mouth ring, or to put some other non-reactive metal object in the canner to help support things. Since you've got boiling liquid in there (in the jars and in the bottom of the canner), things do tend to jostle. Our basket is pretty tight as well; you shouldn't have to force it in, though. If it's so tight that it rubs or scratches the inside coating, you should call/email Granite•Ware to ask them directly. Good luck next time!
Nice video. I used mine brand new (me and it) and I couldn't figure out why it wouldn't rock. Well seems i added the weights wrong. Thanks again for the video.
My deal won't wobble unless it's on high heat. Soon after turning it down it stops. Too much water? Not enough? I'm at almost 1900 ft. altitude and using psi 15. Assuming it's put together correctly. It's brand new.
Hello Kell, thank you for watching our video! A few questions for you. Which type of heat source are you using? I want to make sure the canner is getting even heat distribution. Also, are you making sure to start the canner on high heat for 10 minutes before you put the regulator on? Lastly, check to make sure the lid gasket sealing ring is securely in place. Keep us posted!
i have the exact same problem. When I use it on a gas stove with a flame it works great. now I'm back indoors with a electric stove on a coil. what makes it worse is the canner is bigger than the coils so the heat probably isn't evenly distributed. do you have any advice, besides the obvious? is it better to leave it on high heat to keep the top rattling or leave it on lower heat even if the top isn't rattling?
Paumalu, you should definitely keep it high to keep the top rattling. We'd recommend getting a "canning burner" for your kitchen, which just plugs in and sits on the countertop. There are also replacement coils you can buy for your stove that just raise the level of the coil and provide a sturdier base. Totally worth it! Lower heat (and no rattling) means that you don't have enough pressure inside, so the potential botulism spores won't be destroyed. They basically have an armor around them that is destroyed at a certain heat, which can only be reached under pressure.
My rocker/regulator on the graniteware cooker will not rock. It vented 10 mins at 10 psi. What is going on? Gas high heat. I followed all instructions to the T!
Hi, +Terry Justice! You should NOT use a pressure COOKER for canning. Pressure Cookers are smaller, and do not have the necessary ratings for safety that pressure CANNERS do. We did an episode on canning meats here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IQUGowsCF7M.html
I hate my graniteware pressure canner! I have an old jiggler Mirro that works every time. It's easy to tell when you are at pressure..if you hear it jiggle a couple times a minute, you are good. The Graniteware is so difficult to adjust. I'm canning meat and 90 minutes is a long time to babysit this canner that won't adjust very well. I'm going to keep looking for another "vintage" canner.
for those looking for just the sounds @5:33 the rocket sizzle sound heating up phase @5:44 fully rocking swaying back and fourth near the marching speed of John Phillips Sousa many marches ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qgABUZ4i9co.html
Thank you for your video, I had the weighted ring on the wrong side of the regulator but processed my chicken for 90 minutes do you think its ok. The jars are sealed. I changed the position with 20 min left on my second batch do you think that will have any effect on the finished product? The directions that came with this are not real clear for us first timers I wish I would have found this video first :-)
+Carla Schoppelrey Can you explain a little more about that? Do you mean that the round weight was UNDER the regulator? If that's the case, you were processing your chicken at a lower PSI (pressure), and it would NOT be safe. The jars will usually seal, but that's what creates the problem; botulism thrives in a vacuum, so you need to heat meat and low-acid products at a higher heat (under pressure) to be safe!
@@TheMasonJarSuite I wonder if you would update the manual to make it more clear that the weights should be placed on top of the regulator. I made the same mistake with my new unit just today, and the illustration in the manual could be made much more clear. My previous experience is with my mom's Presto canner - totally different mechanism, but it had me looking for the jiggle sound, which I was not getting. Otherwise, this is a great pressure canner! and great video!
@@marymeltaus We aren't the ones who make the manuals (Granite•Ware is a client for whom we made the videos), but I will pass this info on to their leadership!
This video was great! I successfully pressure canned for the first time last night! I didn’t have the manual to the GraniteWare I’m borrowing from a friend. I did have to keep my heat just above medium to keep the rocking of the weights, though.
Correct me if I'm wrong because I have no experience in canning or pressure cooking. I'm interested in starting though. You said not all canners can be used as cookers; I read not all cookers can be used as canners b/c they are too dainty when it comes to comparing them to canners. Supposedly not all cookers can be used for canning b/c they can't sterilize quite as well. Is that true?
Most "cookers" are not designed for the sustained pressure of canning, and may also not be calibrated as accurately, so definitely do NOT use a cooker as a canner. Many "canners" COULD be used as cookers; the physics should be fine. However, some canners, because they're not designed to be in direct contact with food, might react chemically with the food. That's probably the biggest issue. The canner used in this video works well for both.
this is the first video that explained to turn the stove down once pressure is reached to maintain it. ty ty ty I didn't do this and my weight was just rockin like crazy. I will now fill some jars with water and get to know my electric element sweet spot with my canner
I have a Mirro pressure canner. My 3 weights all snap down in place or do I just put them on without pushing down? My weights don't seem to rock They have vents on them that has steam coming out when pressure canning. Am I doing something wrong?
What do you do if the weight starts rocking like crazy then stops halfway through? I don't touch the temp and this keeps happening about 20min into cooking.
Go to the National Center for Home Food Preservation for more details and proper way to canned your particular items. Don't assume all food items are the same. This video is very informative but is not to be used as a guide for canning your foods by the info given which is very general.
Great advice in this video, but one word of caution to everyone. Never stand directly Infront of your canner once it's pressurized. I have had a seal blow out before and it would scald you to death if your standing next to it
This was by far the most informative information on using a stovetop canner. Just about all of the info out there is for the electric Instapot which is rendered useless in a power outage. I plan to cook up large batches of chicken quarters and other types of meat and am wondering if the processes are the same when not using jars. Can you help me out?
Thank you very much for this video is really helpful I like it when it gets right to the point because you already have today in preparing the products for the canner it's nice to know right away how did it get the job done
Hello there I just bought one a pressure canner I need 10 to 15 pounds of pressure but it only goes to five any suggestions of what I do need to do to get 10 to 15 pounds of pressure?
HOW DO YOU ESTIMATE THE AMOUNT OF WEIGHT YOU HAVE TO USE ON THE TOP OF YOUR POT? AND HOW DO I ADJUST TO THE ALTITUDE, I LIVE AT 7,200 AND I AM GOING TO BE CANNING MY OWN VEGETABLES?
USDA has really great information about those things on their website, and so does Ball. They have tested and verified recipes that are safe, and can help with the altitude adjustments as well. Estimating isn't safe, as you don't want to take a chance of your food spoiling or getting botulism because you didn't use the proper weight, didn`t process for long enough, or both.
Hi Tomoko! It IS necessary to allow the canner to totally fill with steam. Steam forces air out of the canner (that's why we let it "vent" for 10 minutes), resulting in an environment inside that is ALL steam. Moist environments get HOTTER at higher temperatures. In other words, you can bring regular air up to 10 pounds of pressure, but it will not be as hot as bringing steam (a wet environment) up to 10 pounds of pressure.
The larger pressure canner may work for shorter pint jars (some wide-mouth ones). Most regular-mouth pints are a little taller, and not easily stackable. We have many older wide-mouth pints that are a little shorter than the current Ball & Kerr standard ones, and they work great in stacks.
I just tried this pressure canner out for the first time and started freaking out when there was water spitting out near the handle. NOthing in the manual said anything about the little lock in there... now I feel SO MUCH BETTER and will try it out again! Thank you very very very very much for this informative and helpful tutorial!
