INGREDIENTS

INSTRUCTIONS

Pressure canners for use in the home have been extensively redesigned
in recent years. Models made before the 1970's were heavy-walled
kettles with clamp-on or turn-on lids. They were fitted with a dial
gauge, a vent port in the form of a petcock or counterweight, and a
safety fuse. Modern pressure canners are lightweight, thin-walled
kettles; most have turn-on lids. They have a jar rack, gasket, dial  or
weighted gauge, an automatic vent/cover lock, a vent port (steam  vent)
to be closed with a counterweight or weighted gauge, and a  safety
fuse.  Pressure does not destroy microorganisms, but high temperatures
applied for an adequate period of time do kill microorganisms. The
success of destroying all microorganisms capable of growing in canned
food is based on the temperature obtained in pure steam, free of air,
at sea level. At sea level, a canner operated at a gauge pressure of
Two serious errors in temperatures obtained in pressure canners occur
because:  Internal canner temperatures are lower at higher altitudes.
To  correct this error, canners must be operated at the increased
pressures specified in this publication for appropriate altitude
ranges. Air trapped in a canner lowers the temperature obtained at 5,
10, or 15 pounds of pressure and results in underprocessing. The
highest volume of air trapped in a canner occurs in processing
raw-packed foods in dial-gauge canners. These canners do not vent air
during processing. To be safe, all types of pressure canners must be
vented 10 minutes before they are pressurized.  To vent a canner, leave
the vent port uncovered on newer models or  manually open petcocks on
some older models. Heating the filled  canner with its lid locked into
place boils water and generates steam  that escapes through the petcock
or vent port. When steam first  escapes, set a timer for 10 minutes.
After venting 10 minutes, close  the petcock or place the counterweight
or weighted gauge over the  vent port to pressurize the canner.
Weighted-gauge models exhaust tiny amounts of air and steam each time
their gauge rocks or jiggles during processing. They control pressure
precisely and need neither watching during processing nor checking  for
accuracy. The sound of the weight rocking or jiggling indicates  that
the canner is maintaining the recommended pressure. The single
disadvantage of weighted-gauge canners is that they cannot correct
precisely for higher altitudes. At altitudes above 1,000 feet, they
must be operated at canner pressures of 10 instead of 5, or 15  instead
of 10, PSI.  Check dial gauges for accuracy before use each year and
replace if  they read high by more than 1 pound at 5, 10, or 15 pounds
of  pressure. Low readings cause over-processing and may indicate that
the accuracy of the gauge is unpredictable. Gauges may be checked at
most county Cooperative Extension offices.  Handle canner lid gaskets
carefully and clean them according to the  manufacturer's directions.
Nicked or dried gaskets will allow steam  leaks during pressurization
of canners. Keep gaskets clean between  uses. Gaskets on older model
canners may require a light coat of  vegetable oil once per year.
Gaskets on newer model canners are  pre-lubricated and do not benefit
from oiling. Check your canner's  instructions if there is doubt that
the particular gasket you use has  been pre-lubricated.  Lid safety
fuses are thin metal inserts or rubber plugs designed to  relieve
excessive pressure from the canner. Do not pick at or scratch  fuses
while cleaning lids. Use only canners that have the  Underwriter's
Laboratory (UL) approval to ensure their safety.  Replacement gauges
and other parts for canners are often available at  stores offering
canning equipment or from canner manufacturers. When  ordering parts,
give your canner model number and describe the parts  needed.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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