A weighted gage has no dial, but automatically limits pressure with weights preset for 5, 10, and 15 pounds pressure.
Scalding tomatoes in a blancher.
The pressure is adjusted for high altitude. For information on canning at altitudes above sea level, see the [later chapter] by Carole Davis.
To insure the canner’s proper working condition, check the dial gage for accuracy each year—or if a canner or lid has been roughly handled or dropped, the dial gage glass broken, or any parts are rusty. The manufacturer or your county Extension office can give information on testing availability. Study and follow the manufacturer’s directions for using your pressure canner.
Run through the process of operating the pressure canner on your range in a trial run before you get into the canning season, to be sure everything is working properly. Make a note of the dial setting of the range if you use an electric range for holding pressure steady.
Trying to use a pressure canner obtained from garage, rummage, or auction sales or handed down to you from someone’s attic may prove dangerous. You may not have any idea as to the care, handling, or storage of the canner. A manufacturer manual on care, use and replaceable parts usually is not available. Old-old canners did not have complete information—manufacturer’s name, address or model number—on the appliance.
General kitchen equipment is helpful in any needed washing, peeling, coring and slicing in the preparation of fruits and vegetables. Examples are, a vegetable brush for cleaning vegetables, a blancher or wire basket for scalding fruits and vegetables such as tomatoes and peaches to loosen skins for peeling, and a colander for washing delicate fruits such as berries.
A food mill is handy for making purees and straining fruits for making juices, and a strainer for straining juice. A long handled fork or plastic spatula aids in fitting and packing food and removing air bubbles. A wide-mouth funnel is very convenient for filling jars, and a jar lifter helps you avoid burns in handling hot jars. Use an automatic timer to time processing accurately.
The number of pints of preserved food you will get from a given quantity of fresh food depends on the quality, variety, and maturity of the fruit or vegetable; on the size of the pieces, and on the packing method used.