Agriculture Reference
In-Depth Information
A weighted gauge on the lid is used to control pressure in some pressure canners.
(Photo courtesy of Daniel Gasteiger)
Regardless of the style of pressure canner you purchase, there are some elements they all have in
common:
/
The lids of all pressure canners have airtight seals and usually come with a
rubber ring
or
gasket
. These need to be replaced if there are any signs of damage that would prevent a good
lock between lid and cooker.
/
All pressure canners have an
air vent lock
(a.k.a. exhaust) that allows the steam to escape
when you are done cooking. Always check to make sure the air vent is clear and not stuck
closed so the pressure can be relieved as needed. Check your manual to find how long you
need to vent the steam before it is safe to remove the lid. You don't want to take the lid off
and be scalded immediately by the heated steam.
/
Your pressure canner should also have an
overpressure plug
that will act as a fail-safe to prevent
accidents with too much pressure build-up.
For home canning you probably want a pressure canner that will hold at least 7 quart-sized jars at a
time. There are models that hold 9 quart-sized jars and even some that hold 14 quart-sized jars, but
the larger sizes are less flexible and take longer to heat. For most backyard farms the 7- or 9-quart
models are sufficient.
