Operation Old Pressure Cooker.

[loulac]

Great work, as usual. Congratulations !

[AlittleSalt]

I have a question. Is this broken?

I found the part in a bag that had our new hummingbird feeders in. One of our grandchildren put it there
I'll post the pictures and know you'll know what to do. The last picture, it's just sitting there - I didn't try to torque it down or anything.

[Worth1]

That's just the weight gauge it is supposed to come off.
You always keep it in a drawer or in the canner so you dont lose it.
The vent pipe is clear isn't it.
Worth

[AlittleSalt]

Yes it is, and thank you

Now, I can scrub whatever was on his hands off the weight guage.

[Worth1]

Salt there is a 5 10 and 15 pound gauge for sale out there somewhere for that canner.
It has washers to add weight so you can set it for 10 pounds and not have to fiddle with it.
Any time you are ready give me a PM.

Worth

[Worth1]

https://www.google.com/url?sa=t&rct=...Jhur3KVvoJO1Tw

[AlittleSalt]

Thank you Worth. I did take a look.

I'm on break from spraying down sandy wet sheets on the clothesline.

[Worth1]

I was watching a video on canning and the lady did a nice job.
I posted a comment about how I made my own vent pipes and weights.
I also asked her at the end of the comment why her gauge was flopping on the canner when she touched it.
That was a few days ago.
I didn't get any reply it was an older video.
Last night I got a notification her thanking me for pointing this out.
She had no idea her gauge was loose had it checked and fixed.
She is the kind of person that follows the canning rules by the book.
I dont have any problem with this and commend her for it.

I didn't think much of it last night when I got the notification but this morning I started thinking.
A simple observation by a total stranger from out of nowhere helped someone.
What I dont understand is from all of the views why is it that I am the only person that saw that gauge move when she hit it with her finger.

Next on the wing nuts on the All American canners and ones like mine.
Both of my old canners the wing nuts have had the living daylights tightened out of them at one tome.
This is so unnecessary.
I see it on videos all of the time too.
What is important is the lid being level and the wing nuts being tightened evenly.
The nuts and bolts on the canners have fine threads, fine thread do not need the same amount of torque on them to do the same amount of work.

This is due to the helix angle on a given thread.
This has to to do with the diameter of a given size bolt and or screw.

In other words a 20 thread per inch 1/2 bolt will have a steeper helix angle than a 1 inch 20 thread per inch bolt.
Think of a continuous inclined plane.

Way out in left field I know but it is my way of saying you dont need to drag out the big wrenches to tighten these wing nuts on canners.

Worth










.

[loulac]

This reminds me of the strength one should use when tightening wing nuts. A lady will tighten hard, a man moderately. I think it’s important to keep the thread greased. First tighten the nuts lightly, then with more strength, respecting the right order suggested for cylinder heads. You will need a screwdriver with a wide blade to gently lift the lid from an All American canner to open it.


Imagine the drawing shows a circle and not a rectangle…

[Worth1]

Loulac I have seen more than one video on how to use the All American canner.
These people are NOT reading the instruction what so ever.
You cant twist the canner to get it off but they try and complain.
Then call and get told what is clearly written in the instructions.
The manual says to use something like a screwdriver to pry up first.
((Then twist)) to get past the bayonet safety lugs.
This part I sort of disagree with because I never use a screwdriver for a pry bar.
Well maybe a cheap Chinese screwdriver.
But I can see their point.
You would think at the price they would include a little prying device for this function.
I simply use my brass hammer and give it a few easy taps around the lid.

Next the instructions have the sequence to tighten the wing nuts.
Canner on vacuum well no the darn vent pipe is open it cant be on vacuum.


Last but not least.

People seem to think that farther south is lower in elevation because they use the term sea level.
Last I heard we live on a ball not a wall.
Read the instructions.
I read instructions before I ever use anything.
When I dont I get a fool made out of myself.

I did this with my KitchenAid food processor.
The darn thing wouldn't work I was ticked.
I finally looked at the instructions I had the thing on but not in the right place so it wouldn't engage the safety interlock.
I cant count how many stupid idiotic things I have done over the years by not reading the instructions.
My life is full of stupid mistakes, random acts of idiocy and broken parts.

Worth

[loulac]

Originally Posted by Worth1

I never use a screwdriver for a pry bar.

I can only agree with you, mine has a wide blade and a thin stem. It belonged to my grandfather and is stored with the grease tube in the box of the canner. Any kind of steel blade thick enough will do the job. Should be used gently, of course with blunt angles, not to scratch the aluminium.

It was quite sensible to add the canner must not be on vacuum, imagine the pressure of ambient air on the lid…

I cant count how many stupid idiotic things I have done over the years by not reading the instructions.

I won’t be rude enough to question your statement but I’m sure you didn’t make the same mistake twice…

[Worth1]

I dont remember what book I read probably some old book on physics but they took hollow copper hemispheres and put a grease seal around the edges put them together and pulled a small vacuum.
A team of horses couldn't pull them apart.
They are known as the Magdeburg hemispheres.

[encore]

worth i don't understand why you would need differant size weights,? on a canner with a pressure guage on it, like the presto. i just put the weight on and wait for the pressure guage to rise to what i want it, then keep the heat adjusted. or did i miss something?

[Worth1]

Originally Posted by encore

worth i don't understand why you would need differant size weights,? on a canner with a pressure guage on it, like the presto. i just put the weight on and wait for the pressure guage to rise to what i want it, then keep the heat adjusted. or did i miss something?

Yes you did miss something.

For cooking I use 15 PSI for canning I use 10 psi and sometimes some things call for 5 PSI.
By using the weight gauge you dont have to fiddle with the gauge or heat controls as much and worry about calibration.
Or making sure the pressure is up.
You simply here it jiggle every now and then.

I understand why the gauge is cheap a good one will cost around 50 to 80 dollars and way up.
This would add a huge cost to the canner.
If I can find a dead weight pressure tester for cheap I am going to snatch it up.
They use math and physics to calibrate gauges.
My water column method will work too.

[encore]

i see presto makes a 3 piece weight, they also state that it's important when using it on a dial gauge type, to ignore what it says on the gauge! lol, and only rely on the weight, keep the heat up so it rocks gently back and forth, if at any time it quits rocking , raise the heat till it starts rocking agin, but start your timing again, lol able to have 5-10-and 15 lb. wieghts by adding rings, if you need to prosses at 12 lbs. it says to find washers half the weight of one of the rings and add that, and check your (GAUGE) for accuracy, (the same gauge they say ti ignore) lol. i'll stick to the way i do it now. i have gauge tested so i know it's right.