Agriculture Reference
In-Depth Information
Have all your canning supplies clean and accessible before beginning.
(Photo courtesy of Brannan Sirratt)
Pressure Canners
Pressure canners allow food to be cooked at a higher temperature than water-bath canning by
creating an airtight seal and preventing the steam from escaping. If water at sea level boils at 212°F,
a pressure canner at 10 pounds of pressure will not boil until 240°F.
There are two main types of pressure canners: weighted-gauge canners and dial-gauge canners.
Weighted-gauge canners are the most simplistic in design and operate by placing a weighted disk
over the steam vent covering. In the pressure canners with adjustable weights, these vent covers may
come in 5-, 10-, and 15-pound sizes. The vent cover will raise and allow steam to vent after the
pressure has built up to a high-enough level to displace it. The weighted-gauge pressure canners are
the ones that have the pieces rattling back and forth on the lid—that's the vent cover.
Dial-gauge pressure canners are more precise in the amount of pressure because the needle points
to the exact amount of pressure. This allows you to control the exact amount directly. The vent
pipe does have a weighted safety release; however, that is usually set at 15 pounds. This acts as a
back-up safety in case you aren't able to control the pressure canner or the dial malfunctions. If
you ever have doubts about the accuracy of your dial gauge you can have them tested at your local
extension office for a small fee.
 
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