Replacement Parts for Pressure Cannner (pressure canner)

Pressure canner - PRESTO® Canner parts are available at most hardware and appliance stores. When ordering parts, please specify the seven digit model number found stamped on the side of the canner body.

1. PRESSURE DIAL GAUGE
The pressure dial gauge registers pressure in both pounds (outer scale) and metric measure (inner scale). The pointer moves around the dial indicating the pressure within the unit. The dial gauge is a delicate instrument which must be handled with care. Before first use, it will be necessary to assemble the dial gauge properly and attach it to the canner cover. The pressure dial gauge needs to be checked for accuracy prior to each canning season and if any of the following conditions exist: cover has been submerged in water or dropped, gauge glass is broken or has fallen out, parts are rusty, pointer is not in the “0” block, or if you believe the gauge may not be accurate.The gauge can usually be checked at your local county extension office. If you are unable to have your dial gauge checked locally, carefully
remove and package the gauge and send it to the Presto Consumer Service Department. See Service Information on page will be posts. An accurate gauge is necessary to help prevent food spoilage and possible food poisoning.

2. PRESSURE REGULATOR
The pressure regulator is a solid one-piece unit. Pressure readings on the pressure
canner are registered only on the pressure gauge (see above) and can be controlled and maintained by adjusting heat settings.

3. VENT PIPE
The pressure regulator fits over the vent pipe and allows excess pressure to be released.

4. AIR VENT/COVER LOCK
The air vent/cover lock automatically “vents” or exhausts air from the canner and acts as a visual indication of pressure in the canner. The small gasket must be in place for the air vent/cover lock to seal completely.

5. LOCKING BRACKET
The locking bracket on the inside of the canner body engages with the air vent/cover lock to prevent the cover from being opened when there is pressure in the unit.

6. SEALING RING
The sealing ring fits into the canner cover and forms a pressure-tight seal between the cover and body during canning and cooking.

7. OVERPRESSURE PLUG
The overpressure plug is located in the canner cover. It will automatically pop out and release steam in case the vent pipe becomes blocked and/or clogged and pressure cannot be released normally.

8. CANNING-COOKING RACK
The canning-cooking rack is placed in the bottom of the canner to hold jars off the bottom of the unit while canning. When cooking, the rack is used for steaming foods. It can also be used to hold foods such as vegetables out of the cooking liquid which allows several foods to be cooked at the same time without an intermingling of flavors. When it is desirable to blend flavors, do not use the canning-cooking rack. The canning-cooking rack must always be used when canning.
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How to Use Your Canner (pressure canner)

Pressure canner - IMPORTANT: Read carefully. Do not attempt to use your Pressure Canner before reading these instructions.

* Before using your canner for the first time, clean according
to the instructions on page Before Using Canner for the First Time (pressure canner).

* Be sure the vent pipe is open before each use by holding the cover up to the light and looking through the vent pipe. If the vent pipe is blocked, excess pressure cannot be released through it. Pressure may then build to unsafe levels. Pressure will continue to build until the overpressure plug is forced out of its cover opening. Therefore, clean the vent pipe with a small brush or pipe cleaner if it is blocked.

* The correct pressure for canning and cooking is indicated by the pressure dial gauge. Pressure is indicated on the gauge which registers the pressure inside the unit at all times. The pointer will move across the dial as pressure is developed or reduced within the canner. The pressure regulator is designed to rock only at 15 pounds pressure.

* Do not strike the rim of the canner body with any cooking utensil as this will cause nicks which may damage the rim and allow steam to escape.

* Use the canner on a level burner and range only. Use on a tilted burner or range may interfere with the operation of the pressure regulator.

* Pouring water into a dry overheated canner may crack the metal.

* The canner has been designed so the cover will go on in only one position and rotate in only the directions indicated for closing and opening. Press down on the cover handles to compress the sealing ring and make the cover easier to close. The cover has the words CLOSE V OPEN embossed on the top surface near a cover handle. Align the “V” on the cover with the mark on the body handle for proper cover and body alignment. Turn the cover in the direction indicated to close until the cover handles are centered directly above body handles. Do not rotate cover beyond this point.

When the cover is rotated to the closed position, the air vent/cover lock passes under the locking bracket. When the handles are aligned, one over the other, the pressure regulator is placed on the vent pipe, and heat is applied, pressure will begin to build within the canner. At this point, the air vent/cover lock lifts and locks the unit. The cover will remain locked as long as there is pressure in the canner. When pressure is completely reduced, the air vent/cover lock drops allowing the canner to be opened. If the cover is not rotated sufficiently (cover handles directly above body handles), the air vent/cover lock will only raise slightly and steam will continue to flow from it, preventing pressure from building.

* (During canning, it is necessary to exhaust air from the canner before placing the pressure regulator on the vent pipe. See page How to Pressure Can Foods. (pressure canner), step 7.) The pressure regulator is placed on the vent pipe as soon as the cover is closed securely when cooking. During canning or cooking, moisture may appear near the pressure regulator, overpressure plug and air vent/cover lock. This is normally due to condensation. This does not affect operation of the canner.

To reduce pressure at the end of the canning or cooking period, turn heat off and/or remove the canner from the burner. Cool according to instructions in recipe. Pressure is completely reduced when the air vent/cover lock has dropped and no steam escapes when the pressure regulator is tilted. Do not remove the pressure regulator until pressure is completely reduced. Always remove the pressure regulator before opening canner.

If the air vent/cover lock remains in its raised position, there may still be pressure in the canner. Do not remove the pressure regulator until the air vent/cover lock drops and no steam escapes when the pressure regulator is tilted. The cover should not be forced open. You may tap the air vent/cover lock lightly with a spoon. If pressure is present, steam will escape and the air vent/cover lock will pop back up. Continue to cool the canner until the air vent/cover lock drops.

HELPFUL HINT: To help yourself understand the operation of the pressure canner and cooker, pour 4 cups of water into the canner and follow the step-by-step instructions beginning with step 5 on page Pressure Can Foods. (pressure canner). For actual usage of the canner/cooker, follow the complete instructions beginning at the bottom of next column for pressure canning and on page will be posts later..:D
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General Directions For Canning Tomatoes in a Boiling Water Bath (pressure canner)

Pressure canner - Caution! Altitude Adjustments.

•The times given in this publication for processing tomato products are for canning in the Edmonton area (Edmonton’s altitude is 2200 ft/671 m).

•If canning outside the Edmonton area, adjustments in time and pressure may be necessary for different altitudes. For altitudes higher than 3000 ft/914 m (Banff, Calgary, Jasper, Lethbridge areas), add 5 minutes to sterilizing and boiling water bath processing times. Please contact the ATCO Blue Flame Kitchen for more information.

Sterilizing Jars
•Use only commercial canning jars; they are made of tempered glass that can withstand the heat of processing. Discard any jars with chips and cracks.

•To sterilize jars, place on rack in canner and cover with water. Bring to a boil and boil for 15 minutes at altitudes of 1001 - 3000 ft (Edmonton’s altitude is 2200 ft/671 m). (See Caution! Altitude Adjustments.)

•Sterilizing jars in an oven or dishwasher is not recommended. Heating glass jars in an oven subjects them to uneven temperature extremes and can result in breakage. Dishwasher temperatures may not be high enough or time period long enough for sterilizing jars.

Preparing Lids
•Two part metal canning lids need to be prepared before using. Refer to specific manufacturer's instructions on treating lids.

•Lids can be used only once but screw bands can be reused as long as they are in good condition.

•Do not reuse lids from commercially canned foods for home canning.

Preparing Tomatoes
•Select disease-free, preferably vine-ripened, firm tomatoes. Do not use tomatoes from dead or frost-killed vines.

•Prepare tomatoes according to instructions in recipes.

•Prepare only the amount of tomato or tomato product that can be processed at one time.

Filling Jars
•Tomatoes may be packed raw or preheated and packed hot into jars. Follow specific directions as given in each recipe.

•If given a choice, the hot pack method produces a higher quality product.

•Fill hot sterilized jars, one at a time, leaving specified headspace.

•To remove air bubbles, slide a nonmetallic utensil, such as a narrow rubber spatula or plastic knife, between food and sides of jar. Add more liquid to obtain proper headspace, if necessary.

•Wipe jar rims thoroughly with a clean damp cloth.

•Place heated lid on jar. Screw two part metal canning lids down fingertip tight; do not adjust lids after processing. Screw metal bands with glass lids down tightly and then turn back 1/2 inch; retighten band when jar is removed from canne
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