Presto Pressure canner VS All American.

[Worth1]

Originally Posted by Nematode

I didn't read the directions, DW said you can't use it on the glass stove, Looked at her and said if it breaks we can get gas, she said pressure can away!
Glass is still going strong. Just my experience.....

What size is yours?(Canner not stove)

Worth

[Nematode]

Small one sorry don't know exact capacity.

[Worth1]

Originally Posted by Nematode

Small one sorry don't know exact capacity.

Must be this one, it is the same size as the 100 year old one I have.
7 regular mouth pint jars or 4 quart jars.
http://www.allamericancanner.com/all...surecanner.htm

Worth

[Nematode]

9 pints I think.

[Worth1]

Originally Posted by Nematode

9 pints I think.

Then you have this one it holds 10 regular mouth pint jars but only 9 if they are wide mouth and 7 quart jars.(Maybe)
http://www.allamericancanner.com/all...surecanner.htm
The reason I am going through this is I am looking at the weight of the canner and you using it on the glass top stove.
It helps me decide on what size to get and if I can get away with it.
The shipping weight for that one is 21 pounds.
The shipping weight for the 30 quart is 30 pounds.


Worth

[Nematode]

Just checked 10 regular pints.

[TomNJ]

Originally Posted by Worth1

Tom did the 30 quart come with an extra rack to stack the jars?
Not that it matters I could make one.
Worth

Yes it comes with two racks. My canner is at my other house but their website lists the overall height as 19". I'll be canning tomorrow and will try to remember to measure it.

When full the canner is quite heavy, probably over 50 lbs (I think the empty canner is about 20 lbs). I have no problem lifting the full canner from the floor to the stove top, but for those who can't you can fill and empty the canner while on the stove.

I see that the 30 qt model is on sale on Amazon for only $268 with free shipping!

http://www.tomatoville.com/newreply....reply&p=499488

http://www.amazon.com/All-American-3.../dp/B0002808Z2

TomNJ/VA

[clkeiper]

By the way Worth.... I do have an all american, a mirro, a presto, two national's and a "maid of honor" one that is really old and doesn't have the safety features of the new ones, but it is a really good canner. It has a dial pressure gauge that I have to be at the stove the duration of canning so I quit using that one once a acquired my other ones. I think I have a total of 6 pressure canners for loaning out and using myself. I can't say that I have one that I think is junk.

[frdlturner]

So how do you test your gauge so you know it is reading right
I have a presto 23 quart coming tomorrow
I also have a kook kwick canner that was my grandmas she put up a lot of jars with it it was passed on to me when she past she got it in 1910 I do not use it.

[rhines81]

Originally Posted by frdlturner

So how do you test your gauge so you know it is reading right
I have a presto 23 quart coming tomorrow
I also have a kook kwick canner that was my grandmas she put up a lot of jars with it it was passed on to me when she past she got it in 1910 I do not use it.

You need to have your gauge tested to a calibrated 'standard' if you want to know the reading versus actual pressure ... any other way is a guess.
Gauges have an inherent accuracy and a certain repeatability. Repeatability is more important than accuracy.
Most cheap gauges are +/-10% of Full Scale reading. If you have a 0-25psig scale, the gauge reading can be off by +/- 2.5 psig at any level of the scale. You might be able to find someone with a nice +/-2% F.S. gauge and hook yours up in tandem just to range it in better to +/-0.5 psig of reading at a single point.

[Worth1]

Originally Posted by frdlturner

So how do you test your gauge so you know it is reading right
I have a presto 23 quart coming tomorrow
I also have a kook kwick canner that was my grandmas she put up a lot of jars with it it was passed on to me when she past she got it in 1910 I do not use it.

I am using a 100 year old Kook Kwick I restored the spring.

This may explain things a little better.
Some of us were lucky enough to work in places that have the very best of gauges.
https://www.google.com/url?sa=t&rct=...TgB6yZoB2kyeUw

I have always selected gauges that operated at 50% of their capabilities.
I even have some that are glycerin filled.

Worth

[coronabarb]

You can check with your local extension service and see if they check pressure gauges. Our county extension does it for free, others charge a small amt. They have a unit that is sent to Presto (I believe) every year for calibrating. I have one sitting here next to me in a bin. Our extension service, which is very active checks them at the office and they also check them at farm stands and u-picks.

[coronabarb]

By the way, I've heard people say that their pressure gauges were off right out of the box brand new. Quality control is seriously lacking in many things these days.

[rhines81]

Originally Posted by coronabarb

By the way, I've heard people say that their pressure gauges were off right out of the box brand new. Quality control is seriously lacking in many things these days.

The gauges on pressure cookers are the cheapest of cheap, a $1 tire gauge might serve about the same purpose.

[frdlturner]

I just talked with a friend that has a gauge with the following specs would it be good to test gauge on pressure canner?

Pressure Gauge
•Gauge Type -- Test
•Dial Size -- 2"
•Range -- 0 to 30 psi, 0 to 200 kPa
•Connection Size -- 1/4" NPT
•Connection Location -- Back
•Smallest Graduation -- 0.5 psi
•Accuracy -- +/-3-2-3%
•Case Material -- Stainless Steel
•Case Color -- Silver
•Operating Temp. Range -- -40 Degrees to 150 Degrees F