Kook kwick pressure cooker.

[Tracydr]

Originally Posted by Worth1

Thanks guys.
I did a trial run at 15 pounds for about 30 minutes and everything functions properly.
The first time the pressure relief valve went off it scared the devil out of me.
You basically set the thing for whatever pressure you want.
If it goes up about 4 pounds higher it pops up and releases some steam till it get back down to whatever pressure you want.
Plus you adjust the burner so it doesn't go off all of the time.
Worked like a champ.

I need to find something for the bottom to set the jars on.
It will hold 7 pints 4 quarts and I dont know how many half pints.

Of course like any pressure canner you can also water bath with it.
I need to order a new gauge for it and am looking for a nice brass one to go with the antique look.
Worth

You can make a bottom with canning rings. You could also just use a towel.

[Worth1]

Tracy I thinks I will go with the canning rings.
Here she is so far.
Tomorrow is handle making day.
IMG_2015032459472.jpg

[Zana]

Looking good so far.

[Worth1]

Here it is folks I am tired of messing with it.
It was never my intention to make it look brand new.
it just wasn't right sitting out in the barn growing old and derelict.

IMG_2015032539153.jpg

[coronabarb]

A thing of beauty, Worth!

[Worth1]

Originally Posted by coronabarb

A thing of beauty, Worth!

Thanks Barb.
I have been fooling with this thing this afternoon and have found the perfect setting on the stove.
The gauge is sitting at about 13 PSI and not going up or down.
Sounds crazy but this is the exact same spot I fry chicken so I dont have to stand over the stove.

My goal here is to be able to make large pots of soups, stews, chilli, gumbo and be able to preserve them without the freezer.

Plus the peppers or any other vegetable I might pick from the garden.

Worth

[ddsack]

Beautiful job on the handles, looks as pretty as new!

[matereater]

I'm curious Worth, what type of wood did you use for the handles ?

[Worth1]

Originally Posted by matereater

I'm curious Worth, what type of wood did you use for the handles ?

Just some oak dowel rod.

I shaped them a litttle but you cant see it from the photo.
The other handles were wood also but one was broke and the other is old and brittle.

I surprised they weren't made out of Bakelite.

After I got it cleaned up I put it under pressure again and noticed seepage around the petcock and the pressure release valve.
I removed them put thread sealant back on and reinstalled.

Now they dont leak.


Worth

[matereater]

Nice job !!!

[Worth1]

Originally Posted by matereater

Nice job !!!

Thanks Steve.
I finally went to the store and bought some peppers to give it its finale run through.

Here are some jalapeno and poblano peppers I canned today.
It worked flawlessly.
They are fresh not pickled as I like to use them in cooking other food without the vinegar taste.
Worth

[crazyoldgooseman]

Are them arrow heads done yet?

[Worth1]

Originally Posted by crazyoldgooseman

Are them arrow heads done yet?

No they are still hard as a rock.
But here is some pork chili I made yesterday and canned the rest last night.
I cannot begin to tell you what all went into this stuff.
IMG_201503309528.jpg

[AlittleSalt]

Originally Posted by Worth1

Here it is folks I am tired of messing with it.
It was never my intention to make it look brand new.
it just wasn't right sitting out in the barn growing old and derelict.

Attachment 47531

Worth... nods

[Tomato Beth]

Awesome job! Just a heads up--the experts in the canning field recommend not resting jars on each other since it can break the seals. Your mileage may vary on that, however. I've stacked some safely before I learned I "shouldn't".

The jars of food look gorgeous!!