How To Use a Weighted Gauge Pressure Canner
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- Опубліковано 28 чер 2024
- See all the steps and printable instructions here: themasonjarsuite.squarespace....
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Granite•Ware® How-To Videos are produced by The Mason Jar Suite.
Animation and titles: Ryan JP
Music: Erik Wold - Навчання та стиль
This video was soooooo much more helpful than the manual that came with the Canner (visual learner, here) 😂 THANK YOU!
I agree with that
Absolutely 🤗
My jingler on my pressure canner only jingled every two minutes is that okay
I bought one of these today at Menard's using some of my Stimulus money. This video is more helpful than the manual.
Me too!
Me too this week, have you used it & what do you think of it? Anything I should be aware of before starting?
@@heatheryoung9254 I just bought one this week. Have you used it yet?
I let my steam out immediately with my first try at canning. I’m so glad to see this video!
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
It's been years since I've used a canner and this refresher was simple yet fantastic. Thank you.
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’
Thank you!! I was nervous to can my beans and would dry them every year, I’m now canning today!
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.
Good call! That's actually a great idea for a video. We'll start collecting different canners!
IF you look hard on Presto's site, they show theirs rocking correctly also ua-cam.com/video/MXNIojGg8IE/v-deo.html
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
Great content, editing & production.
Thank you. I am using my Graniteware pressure canner for the first time. This really helped me get the courage to try.
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.
THANK YOU!!! Your explanation of how the pressure works and how botulism is prevented was excellent.
Awesome video - thank you! Admittedly - I was scared to use mine but this video really makes me feel much better.
Just bought this model and I read reviews that the manual wasn't very helpful so I'm thrilled I found a video that demonstrates it so easily!
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!
wow, thank you so much for your explanation. Yes, Sir, I understand it very well.
Marvellous explanation. Better than any book I've read ❤
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’m a beginner and this video really helped me understand the process! Thank you!!!
Thank you so much. This help me in so many ways you can’t even imagine ‼️
WOW thank you so simple and easy to follow.
This video was great. Much better than the manual. Was easy to fallow and explained everything
thank you. You have helped me tremendously.
Thank you 😊 sooooo much for this lesson for me ! God bless!
Thank you. I think you just sold me on that canner!
Thank you!!!! So helpful for a newbie!
Excellent video. Thank you.
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.
Well explained. Great video.
Great video, thank you!
Really helpful!
Thank you for the video, it was very helpful!
I rewatch this video every time I consider pulling my canner out.
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!
such a helpful video! thank you so much!!
Great video. Thank you
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
Ty for sharing.
Great tutorial ty
Thank You.
Very good video ...
Mine also willn't rock on low and I'm using a gas stove and am grateful for this video or I would never be able to figure this out from the manual
Ty so much ! I bought a used Mirro and it s a jiggler and can't find a manual there out. So this is great.
I just bought one at Menards this week but kinda scared...Lol
THANK YOU for the video! i am now brave enough to use my new pressure canner!!!!!
Hoorah! What are you making?
I have canned hard beans, and soup...beef/vegetable soup. I did let the corn over heat, but that was my fault. :D What a fun addiction! :D
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?
you are really good , Thank you
THANK YOU !
Thank you
Thank you !!
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?
Good video
Awesome
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.
Let us know what you process in it! Once you gain confidence, it opens up a whole new world of foods you can store for the season.
Will let you know as we go.
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.
Hilarious and educational video. :) Now, let the canning begin... I'll post here if we get Clostridium toxicosis.
Wonderful canning video! I love that canner but it says it is not recommended for use on glass top stoves. Why is that?
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.
I did the same thing just today. The manual is clear in retrospect - but not clear if you're doing this for the first time. This video is excellent!
Once you put the lid on the canner, how long does it usually take to begin venting?
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?
This Guy is Fantastic ... i need to contact him.
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.
I'm trying to make an 8lb pork shoulder in my 16qt pressure cooker..what psi do I use. I'm confused..thank you
Hi I read on an Amazon review you can use this for pressure canning and water bath canning is that right?
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!
Is this one deep enough to stack pint jars? I couldn't quite tell when you placed pint jars in the pot. Thank you.
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 have an old pressure cooker with a 5 10 and 15 lb weight for the pressure inside would I be able to use it to pressure can meats
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: ua-cam.com/video/IQUGowsCF7M/v-deo.html
Thank you for response, I did remove the lids and did it the right way for 35 additional min do you think this is safe
+Carla Schoppelrey I would ONLY trust the cans if you processed them the FULL length of time at the correct pressure. It is advised that, even if your canner drops under pressure for a few seconds during the process, you should restart the timer from the beginning.
What size gasket is needed for this one I need to replace???
Once I lower mine to a low heat, the weight almost stops. Not sure why. I gotta keep it higher than medium.
Mine also does that
What do you use if you only need 13 psi when it comes with 5, 10, and 15 weights
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
My elevation is 2,500 ft. What weight should I use? 15?
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.
I LIVE AT 5,000 FT. (Salt Lake City rim) and want to can elk, venison & beef. Video made me feel like I need more info.?
Just received this item as a birthday gift 🎁 Does anyone have recipes to pass along?
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.
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
Help my lid wont open what do I do
When the pressure weight starts shaking what do I do
what if the regulator does not rock?
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!
I wish it had a pressure gauge. I don’t like judging the pressure by how fast the rocker is going.
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!
amazing dude !!!!! fucking amazing video! saved me ass
Can the weight fly off if too much steam pressure?
Doubtful; first the other safety plugs would blow out if there were an issue. The rocking of the weight is constantly releasing pressure, keeping it at 5, 10, or 15 pounds, depending on how much weight is on it.
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
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!
@@TheMasonJarSuite You might try using a jar full of water...yes, water. Why not have some sterile water on your shelf for emergencies...
Left out a step which was leaving off the weight for 10 minets for the air to steam out.
Howdy +Logjam5! That's step #6, "venting" the canner.
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.
So I purchased on of these (GraniteWare Pressure Canner) and used it twice and it worked just fine. Was very pleased with how it worked. Weight rocked as seen in your video. However on my third batch of canning I can’t t get the same consistent rocking motion I had before. All it does is kind of vibrate on there. I did everything the same. Washed the canner after each use because I made those batches on different days. I can’t figure out what is wrong. I have no leakage around the rim but I am noticing that the air/vent cover lock moves up but there is a small amount of steam exiting there and I am wondering if that leakage is what the problem is. Does anyone have an answer to this?
I don't have an answer for you but I am also seeing a bit of steam coming out of the vent cover lock, not sure if this is normal....
excuse me, sir. what is the purpose to put the weight after the steam is coming out? Can I put the weight on from the begining? Thank you.
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.
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
Do you use less water for 12 qt pressure canner
That totally depends on the canner; most of them have a line or indicator inside, which is the water line.
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?
Hi there! If you just bought it, it should have at least 10 pounds available. Are you sure it's a canner, and not a pressure cooker?
@@TheMasonJarSuite It’s a pressure canner cooker isn’t that what you need to canned bacon
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!
Thank you for following up!
@@TheMasonJarSuite i
Iam not using my canner it do not.work to many problems ...and is very new ,
My jingler on my pressure canner only jingled about every two minutes is that okay I was canning meat help please
What pressure weight do I use if below 1000 feet
nchfp.uga.edu/publications/publications_usda.html this website will tell what weight to use for your elevation
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.
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.
The pressure regulator never did rock, and I don't seem to have a cover lock on the handle. It looks like an empty space. I purchased this item new. Can you give me an advice? Also, the jars sealed so I placed them in the fridge after cooling so I can try again later. Is this O.K.?
Are you cooking meat??if meat 90 minutes.You got to twist the lid on look on handle..Meat can kill you if not cooked right.Join canning groups on facebook i did and people help me alot..
If it didn't rock turn it up where it will
Were you able to test or eat what you canned? I have the same issue with thus pressure canner. There is no cover lock and it didn't rock. I canned for 90 min because it was meat and they sealed but I'm not sure what to think...
@@eisha5184 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.
My handle value isn’t shutting