I think we are talking about two different pressure canners. Mine is a
gauged unit. I have to adjust the heat to maintain the pressure at a
certain level. I think the one you describe is a weighted gauge unit?
That works as you describe. I've never used one, sounds easier.
Rob - Va
On Mon, Dec 15, 2008 at 8:02 AM, <Clansgian AT wmconnect.com> wrote:
Doesn't work that way and that's why I was scratching my head over the notionYou haveto take a canner up to a particular temp and then get it to stay at a
precise temp to hold a precise pressure.
of the need for a precisely controled stove for canning.
The canner (or pressure cooker) is regulated by a weight, that thing hat
jiggles when it's up to steam. You get the canner to a boil so that the
steam can
blow through the vent and purge out the air. Then when you add te weight,
it regulates the pressure.
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