I have an old pressure cooker from my MIL that she gave me many years ago. I’ve never used it. I think I will take it over to the county extension office and have the gauge checked as someone earlier suggested. Then I’ll have to try it out. I don’t know how much it will hold. I think I will keep my eye out for another one.
” at the end of the day, you have no idea how fulfilling it is to look at the table with 76 pints all nicely sealed and ready to store - and good for years.
We usually just sit there and have a cup of coffee and smile like Cheshire cats.”
I smiled at that one. I understand how rewarding it is to work real hard and then just enjoy seeing the fruits of your labor. It is a thing to behold and find pleasure in.
Thanks for your CAN DO encouragement. (pun intended)
>>>> I have an old pressure cooker from my MIL that she gave me many years ago. I’ve never used it. I think I will take it over to the county extension office and have the gauge checked as someone earlier suggested.<<<<
I was using one that my parents had - It was a Montgomery Ward and was purchased in the 1940’s. I had a love-hate relationship with it. The pressure gauge ones have to be watched closely, and you can cause a canning failure if you let the pressure fluctuate too much. Very disappointing to have half the juice out of the jars and all over the inside of the canner, and half of them not seal.
I finally decided to get a new one - bought an All American 921 - it was $199 when I bought it - I thought that was a bit pricey, but they are about $30 more this year. I liked that one first because there is no rubber seal to worry about - it is metal to metal tapered seal. Secondly, It not only has the gauge, but it has the bobble weight. MUCH EASIER! Put it on high, and after it vents for the 7 minutes, pop the weight on in the hole for 5#,10# or 15# pressure and then when it starts to bobble, turn it down to about 1/4 the heat and I can go about doing something else till the timer goes off. It regulates really well.
Please get the county agents office to check it - they all are required by law to have the equipment. Temperature/pressure are really important.