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["Lynda" <lurine AT com-pair.net>]

It is real hard to not use the canner correctly.  The three main things to 
remember:  1)  ALWAYS vent for 10 minutes before you begin your timing;  2) 
ALWAYS be sure that you put in the amount of water your canner calls for; 
and 3) don't do a fast rise or lowering of temps.

All those tales of blowing up pressure canners are just that, tales.  Now, I 
will admit that stupid people tricks can cause a world of hurt but it is 
just that, stupid human tricks.  In all the years I've been doing this I've 
only actually seen one "blow up" and that was a cooker and what actually 
happened was my friend's husband, Stanley, refused to listen to 
directions -- "Do NOT touch the pressure cooker.  When the timer goes off, 
turn the heat off and LEAVE IT ALONE!"  Nooooooo, not Stanley.  Stanley was 
an expert in everything.  He popped the lid off immediately.  Ah, not a good 
idea!  We came home to find a hole in the ceiling sheetrock and chicken 
parts and broth all over the kitchen AND Stanley!  One of those brilliant 
stupid human tricks I was talking about!

However, if you are really uncomfortable with the canner, check with your ag 
extension office.  Almost all states and most of the counties within them 
offer classes.

Lynda
Members of Congress should be compelled to wear uniforms like NASCAR drivers 
so we can identify their corporate sponsors.
----- Original Message ----- 
From: "EarthNSky" <erthnsky AT bellsouth.net>
> snip<
 I have never replaced my gaskets,
> so I think I will do that this year. I have a big 22Q Presto canner, an
> 8 Quart Presto cooker and a 4 Qt Mirro.  It is funny that I have 3, when
> I am so scared of using them that I do it outside on the side burner of
> the grill or on the propane burner. It is a homestead fear that I have
> yet to conquer.  I wish someone who pressure cans/cooks all the time
> would come and give me a few tips or at least watch me to see if my
> habits and methods are good/safe.