That's a beautiful 30's National 25qt ! I buy them and fully restore them, clean, test and adjust the original pressure guages, add stainless steel ball and spring in the safety blowoff valve, recalibrate the safety to 23 psi. Lap the tapered seal for perfect fit and switch the old style needle pressure adjuster to the Mirro 5/10/15 jigglers. After freshening them up they are wonderful workhorse canners and cookers along with having tha gorgeous 20's 30's vintage look ! Great info, more people need to start canning. Self reliance is a important skill.
I have an old National #14 I'd like to put back in service, but am not coming up with a lot of options for parts. I pressure tested it and the seal holds well, the gauge deflects (unsure how to calibrate it though, and the petcock opens around 20 psi. Any suggestions on a good supply for parts, or are you just using modern parts?
The old National pressure cooker does have a pressure relief valve. Its the part she said you use to screw in to begin to build pressure. Whether it works is another issue. Theoretically, it opens at 22psi, but its controlled by a spring and a ball. After about 90 years, who knows its condition. The other thing she identified as a missing weight is the petcock. That's what you screw in to begin to build steam. The screw-in part is missing. It can be replace with a new vent tube and weight from Mirro or Presto. And Presto was later name of the National company. There wasn't a merger, the Presto Cooker was the big selling product from National, so they changed the name. And that screw down style is still being produced today as the All American. It is quite expensive and its the top of the line for home canners today.
I bought a used Mirro 22-quart canner and it is in excellent condition and looks brand new. Although the gasket is no longer available. The canner is still made by Mirro but they changed the size of the gasket. But the model number is still the same. I'm sure Mirro did this to make people buy a new canner when their seal gets old. So just because it is a current model number doesn't mean you can still get parts.
I used my Presto MeatMaster for over a year without a seal and it still built up enough pressure to work much better than a normal pot. Just saying that you might wanna keep it or at least, not think it is trash. But, I hate when companies do things like this. Honda Automotive is one of the few companies that don't - and maybe Logitech mice and keyboards.
The oldest canner is not going to magically unlock itself. The big roundish thing on the right is your pressure relief valve. On the left hand side you could replace the stem for a 5, 10, 15 weight if you wanted to. Usually it would have a knurled screw to screw down and stop the steam from venting - say after the pressure canner heated up and vented for 10 minutes, you crew down the nut, and let the pressure build up. She made good points, but you don't necessarily have to rule out an old canner, just because it is old. I'm sure there are many people canning on 40, 50, 60 or more year old All American canners with no issues.
My Mirro 22 quart lid is stuck. Pressure released and still stuck. Waited 1 hour; still stuck. Any tip to open. Pot is warm to touch. Not hot. Please help
A wonderful video! I was fortunate enough to buy a used pressure canner a few years ago, but have been a little shy about trying to use it because I've only done water bath canning in the past
That's a beautiful 30's National 25qt !
I buy them and fully restore them, clean, test and adjust the original pressure guages, add stainless steel ball and spring in the safety blowoff valve, recalibrate the safety to 23 psi. Lap the tapered seal for perfect fit and switch the old style needle pressure adjuster to the Mirro 5/10/15 jigglers.
After freshening them up they are wonderful workhorse canners and cookers along with having tha gorgeous 20's 30's vintage look !
Great info, more people need to start canning. Self reliance is a important skill.
I have an old National #14 I'd like to put back in service, but am not coming up with a lot of options for parts. I pressure tested it and the seal holds well, the gauge deflects (unsure how to calibrate it though, and the petcock opens around 20 psi. Any suggestions on a good supply for parts, or are you just using modern parts?
thank you!!
Nice.
The old National pressure cooker does have a pressure relief valve. Its the part she said you use to screw in to begin to build pressure. Whether it works is another issue. Theoretically, it opens at 22psi, but its controlled by a spring and a ball. After about 90 years, who knows its condition. The other thing she identified as a missing weight is the petcock. That's what you screw in to begin to build steam. The screw-in part is missing. It can be replace with a new vent tube and weight from Mirro or Presto. And Presto was later name of the National company. There wasn't a merger, the Presto Cooker was the big selling product from National, so they changed the name. And that screw down style is still being produced today as the All American. It is quite expensive and its the top of the line for home canners today.
100% correct sir
Does that locking vent / mechanism ever need to be replaced? TYVM!
We don't have extension offices here in Canada. Any idea who would have the equipment to test a gauge?
Very helpful. Thanks!
Great video!
I bought a used Mirro 22-quart canner and it is in excellent condition and looks brand new. Although the gasket is no longer available. The canner is still made by Mirro but they changed the size of the gasket. But the model number is still the same. I'm sure Mirro did this to make people buy a new canner when their seal gets old. So just because it is a current model number doesn't mean you can still get parts.
I used my Presto MeatMaster for over a year without a seal and it still built up enough pressure to work much better than a normal pot. Just saying that you might wanna keep it or at least, not think it is trash. But, I hate when companies do things like this. Honda Automotive is one of the few companies that don't - and maybe Logitech mice and keyboards.
The oldest canner is not going to magically unlock itself. The big roundish thing on the right is your pressure relief valve. On the left hand side you could replace the stem for a 5, 10, 15 weight if you wanted to. Usually it would have a knurled screw to screw down and stop the steam from venting - say after the pressure canner heated up and vented for 10 minutes, you crew down the nut, and let the pressure build up. She made good points, but you don't necessarily have to rule out an old canner, just because it is old. I'm sure there are many people canning on 40, 50, 60 or more year old All American canners with no issues.
How to measure an old pressure cooker for a new gasket:?
My Mirro 22 quart lid is stuck. Pressure released and still stuck. Waited 1 hour; still stuck. Any tip to open. Pot is warm to touch. Not hot. Please help
A wonderful video! I was fortunate enough to buy a used pressure canner a few years ago, but have been a little shy about trying to use it because I've only done water bath canning in the past
Great video and information.... good news is with the electric pressure cookers on the market, stovetop pressure cookers are plentiful
There has been little change in the "science" of canning.
Raise the pressure, and temperature, while containing everything safely.
That's it!