Is there a preference for you out there as far as whether your canner has a dial or a weighted gauge? I friend and I want to buy one new, but she has a smooth top range and can't use the dial type. This would be fine with me, for I prefer the weighted myself. But I've been having a hard time finding a 22qt. canner with a weighted gauge. Any insight or advice? I'll use the dial type if I have to, but I've got a hard time keeping the pressure constant.

Thanks all! You're such a wealth of information!!

-- Misha (MishaaE@aol.com), August 13, 2000

Answers

What does the smooth to range have to do with it? Just curious, I do my canning on a kerosene stove.

One of my canners has both. I suspect the previous owner replaced the relief valve with the weigh thing.

Here are the good and bad points that I can think of:

1) It's easier (and some say better) to increase the pressure to compensate for altitude than to lengthen the cooking time. If you're under 1000 feet, this isn't a problem. If you're over 1000 feet, a gauge might be best.

2) Gauges need to be checked--preferably once a year. The county extension office checks them for free, but you have to take it in. With the weights, you only have to make sure the hole doesn't get plugged.

3) You have to keep a close eye on the gauge. You can tell if weight is at the right pressure by the sound. You still have to stay near by, but it's easier to do other things at the same time with the weights.

4) Gauges that get water in them are ruined. Don't ever leave one out in the rain and don't ask me how I know.

BTW: the threads for the fittings are all the same, so you can replace the gauge with a weight if you want.

-- paul (p@ledgewood-consulting.com), August 13, 2000.

Before you and your friend purchase a pressure canner that will be used on a smooth top burner unit, make sure that you can use an oversized pan on it. Many smooth tops get too hot with an overszed pan and crack. Be sure to check the manual or check with the manufacturer as most as not covered by warranty from overheating.

Now, about the pressure canner. I think that if you contact your local extension office they will recommend that ONLY a dial canner be used for canning. And yes, they can be difficult to regulate the pressure in.

-- Notforprint (Not@thekeyboard.com), August 13, 2000.

Both Cumberland General Store (I think its www.cumberlandgeneral.com) and Lehman's (just click on the top line on the home page above) carry pressure cookers. Cumberland has 10 1/2, 15 1/2 and 21 1/2 quarts, plus replacement parts, including steam gauges and pressure weight & vent pipe which might replace the pressure release plug. Lehman's has 15 1/2, 21 1/2 and 30 quart sizes, but no extra parts. Lehman's seems to be about 2/3rd the cost of Cumberland, and all items already include shipping. Lehman's is the sponsor of the forum.

-- Ken S. in TN (scharabo@aol.com), August 13, 2000.

I did some searches on the internet under food preservation and hooked up with some good sites that explained things fairly well. I bought my pressure canner on ebay at a fairly good price. We don't have an extension service here locally so it was less expensive (phone bills) to search it on the web. Good luck!

-- Doreen (liberty546@hotmail.com), August 13, 2000.

My criteria in helping folks get a pressure canner was to go find yourself one with the lock down "Frankenstien" bolts instead of the seals. They are turly industructable, one of mine has a weight the other a guage dial, ordered another guage for Y2K, mine are old, and the cook books even give directions for buthcering the rabbit before canning him! :) Vicki

-- Vicki McGaugh (vickilonesomedoe@hotmail.com), August 13, 2000.

I use one of the gasketless canners (American Canning, I think) and it has both types of gauges. The instruction book says to give preference to the weighted gauge over the dial. I can fit up to 19 pint jars in it, which is a great time saver. When stove shopping, I was told that the enamel top stoves can't be used for canning, but I don't know why.

-- glynnis in KY (gabbycab@msn.com), August 13, 2000.

I have a small pressure saucepan that only has a single weighted gauge. My canners both have weights as well but they have 5, 10 and 15# holes to accomodate different recipes and altitudes. I selected canners with the weights so I didn't have to traipse down to the extension office yearly. I like being able to monitor the gauge by sound as I don't have to be right beside the thing to watch it. I am careful however to raise the temperature slowly.

-- marilyn (rainbow@ktis.net), August 13, 2000.

I have one of those honkers with 14 quart capacity and a metal to metal seal, dial gauge. Don't have any problems with it except that you have to keep buying these neoprene overpressure plugs every year or so when they degrade. I stretch out there lives as long as possible by adding a bit more water to the canner so that as they let out more and more steam as they age and shrink, the canner doesn't go dry. As long as it is a relatively good seal, and the pressure goes up just fine I don't worry about it. They're just there to blow out if it gets to high and I keep a REAL GOOD eye on it as pressure canners still give me the willies.

-- Soni (thomkilroy@hotmail.com), August 14, 2000.

I have a Presto pressure canner that is a "dial" canner. I've only been canning for two years but I've had GREAT success with this. I got a dial because the extension service recommended it and from all I'd read in COUNTRYSIDE and BACKWOODS HOME it just seemed like it would be easier for me to learn on because all I had to do was make certain the dial stayed on the right amount of pressure for the prescribed length of time for whatever I was canning...

I bought mine at Wal-Mart last year. Put it on lay-away and paid it off just as the garden came in. I read read read before I started loosing it and we sure are enjoying the food!

-- Suzy in 'Bama (slgt@yahoo.com), August 16, 2000.

Soni, I keep mine oiled. When not in use this time of year I keep some duct tape over it also to hold the moisture in. Grandma didn't use duct tape, but electricians tape. Vicki

-- Vicki McGaugh (vickilonesomedoe@hotmail.com), August 16, 2000.