Presto Pressure canner VS All American. - Page 8

Worth1 · August 24, 2015

Guys I have worked with very extreme pressures all of my life.
Up into the 8,000 pound range.
One of my friends was killed right in front of his father when a 2 inch plug blew out of a Blow Out Preventer and hit him in the head.
About 4 months ago I had a rupture disk blow up right in my face at 2,600 psi.
This was because some stupid kid put the wrong rupture disk in.
We were filling a high pressure air bottle and it blew the disk out.
We started looking and there were 3 more bottles just waiting to go off.
Now lets look at a canner with a 12 inch diameter bottom.
The area of that bottom will be around 113 square inches.
Now lets multiply 15 PSI to 113, that would be 1,695 pounds worth of energy.
I have seen where large multi thousand pound vessels launched into the air when the bottom parted under 10 PSI.

Not telling you this to scare you off from canning I'm just saying this.
There is no better teacher than experience.

Respect the canner and it will respect you.
Don't respect it and it will become your worst nightmare.

In your home many of you have things that can do the same thing.
Air compressors, boilers and water heaters.
A few years ago I was renting a house the gas water heater went out.
I went to the store and bought a new one.
Looking at it there was no pressure relief valve there was a pipe plug instead.
I asked the store person about it and he said you had to buy it separately.
How many do it yourselfers out there buy these things not knowing you need a pressure relief valve and install them without one.

Worth

ContainerTed · August 24, 2015

Yes, and I already knew the physics involved. Plus, I withheld the little piece of data that the programs gave me. Those commercial canners use devices that are technically "Autoclaves". They are made to give higher heats, but always with pressure.

I just felt that the subject should be addressed for the folks who are new to canning. You guys chimed in right away with the correct concensus.

I LOVE IT WHEN A PLAN COMES TOGETHER!!!!

Now, if I can just figure out a way of pressurizing my oven.

loulac · August 25, 2015

Sometimes Worth likes to entertain people on Tomatoville and can’t be taken literally but I must say there is no exaggeration at all in his latest posts, he certainly knows what he is talking about. Compressed gas or steam can be highly dangerous in inexperienced hands. Let us stick to the directions for use given by manufacturers !

Worth1 · August 25, 2015

I looked on the directions of the all American canner I and found a fault they should correct.
They need to put a picture if the tightening sequence in the manual.

What it said was to tighten the wing nuts evenly.
Just what the devil is that supposed to mean?
I know what it means but does everyone, if I were a manufacture I would explain it a little more.
I will try here just so folks will know in case they are looking for information.

Set the lid down on the canner and look around the edges to make sure it is even all the way around.
Now take one wing nut at a time and run it down to where it just touches the lid.
Repeat this step on each opposite wing nut all the way around.
Now go back to wing nut one and turn it one half turn.
Keep repeating this step in the same order for all 6 nuts in sequence.
If done correctly you wont have to over tighten the nuts to get the canner to seal.
Just make sure they are nice and tight but not over tight.
You shouldn't have to use pliers to do this.
My old canner has obviously been abused in this way a few times.
Either someone was scared or the lid was on unevenly and they tried to stop it from leaking.
If for some reason the canner lid is not even all the way around loosen the lugs and make adjustments to correct it.
If it leaks dont try to tighten it more if they are already reasonably tight.
I repeat, dont use pliers.
Count them and make sure they are all on and tight.
Why am I saying count, dont ask.

Here is an image I hope people can see that shows the proper sequence for torquing down a 6 bolt pattern.
If you cant, google torquing 6 bolt pattern and look for images.
Worth
Canner lugs2.jpg

**coronabarb** · August 25, 2015

Good advice Worth. Tighter isn't better. Another thought...we had a couple show up at our extension booth at the Farmers' market where we were testing pressure canner gauges. They had just purchased an AA at a garage sale. The gauge tested fine but when Joni was looking over the unit and put the lid on, I noticed there was a gap on one side where it did not go down snuggly. I assume the lid was warped? Don't know what it would cost to replace. Joni called AA for them and I need to find out this Saturday what was said.

Durgan · August 25, 2015

Why not just use weights? One could even get three, 5,10,15 to satisfy the finicky. This gauge drama is complicating a very simple situation.

The AA cooker may be built, unnecessarily, like a brick ★★★★ house but the old simple Presto with only a 15 PSI gauge is ideal for home use. Simple closing of the lid. The gasket lasts for years if a simple oiling of the surface is done before each use. The Presto does not cost an arm and leg either. Get back to reality.

Now I must go have a mixture of my preserved juice.

Worth1 · August 25, 2015

Quote:

Originally Posted by coronabarb

Good advice Worth. Tighter isn't better. Another thought...we had a couple show up at our extension booth at the Farmers' market where we were testing pressure canner gauges. They had just purchased an AA at a garage sale. The gauge tested fine but when Joni was looking over the unit and put the lid on, I noticed there was a gap on one side where it did not go down snuggly. I assume the lid was warped? Don't know what it would cost to replace. Joni called AA for them and I need to find out this Saturday what was said.

Barb you can build a canner from scratch but it would be more expensive.
Trust me I tried.

Here is a link to all of the parts including covers and bottoms
https://www.google.com/url?sa=t&rct=...WSE2Jc0gL0bitQ

http://www.allamericancanner.com/all...annerparts.htm

Durgan · August 25, 2015

Why re-invent the wheel?
http://www.bedbathandbeyond.ca/store...FQGUaQod0IUC5g

**coronabarb** · August 25, 2015

That's dang expensive! We can get that for $80 when they are on sale here.

Durgan · August 25, 2015

According to the CDC, there are fewer than 30 reported cases of food-borne botulism in the United States each year.

loulac · August 26, 2015

Quote:

Worth1 wrote : Now take one wing nut at a time and run it down to where it just touches the lid. Repeat this step on each opposite wing nut all the way around.

People familiar with changing the cylinder head gasket of a car engine know all about it but it may not be the case with the vast majority of Tomatovilians. Fortunately your picture is brilliant.

Worth1 · August 26, 2015

Quote:

Originally Posted by loulac

People familiar with changing the cylinder head gasket of a car engine know all about it but it may not be the case with the vast majority of Tomatovilians. Fortunately your picture is brilliant.

Thank you.

Watch out Durgan she's about to blow.

Sterilizing some corned beef.
Actually cooking some.
I have the over pressure valve set at 17 psi it went off right after this photo was taken.
Worth
IMG_20150826_20195.jpg

Durgan · August 26, 2015

I neglected to mention never to use the lid of a pressure cooker with a gasket as a loose lid. This overheats the gasket and literally destroys it.

TomNJ · August 26, 2015

Quote:

Originally Posted by Durgan

According to the CDC, there are fewer than 30 reported cases of food-borne botulism in the United States each year.

I believe it is a lot less for cases caused by home canning as most cases are infant and wound cases. A CDC report from 2000 gave statistics by cause and product for a ten year period. Cases related to home canning totaled 70 for the period or an average of just 7 cases per year. Most were caused by canning low acid foods such as asparagus and beans, and only one case was reported for a tomato product during the ten years - surprisingly tomato juice.

Considering that there are over 20 million home canners according to Jarden (largest makers of mason jars), botulism is a very rare disease. That said, it is also a very nasty disease. While 96% of the people who contract it survive, the after effects can linger for many months. Understanding and following proper canning techniques is important.

TomNJ/VA

Worth1 · August 26, 2015

Folks even if it is the smaller canner, it isn't just for canning.
Here is an example.
Last night I took some corned beef I cured myself a while back and let it thaw in the refrigerator.
Today I put it in my Kook Kwick canner on a folding steamer rack with two quarts of filtered water and some pickling spices.
It was pressure cooked for 1 hour at 15 psi.
From cold and raw to sandwich took about 1 hour and 45 minutes.
It was as tinder and juicy as could be.
I will never boil another corned beef brisket ever again.
I even made my own Russian dressing.
Worth

IMG_20150826_19419.jpg

IMG_20150826_36478.jpg

IMG_20150826_58234.jpg

IMG_20150826_9895.jpg

August 24, 2015	#107
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	Yes, and I already knew the physics involved. Plus, I withheld the little piece of data that the programs gave me. Those commercial canners use devices that are technically "Autoclaves". They are made to give higher heats, but always with pressure. I just felt that the subject should be addressed for the folks who are new to canning. You guys chimed in right away with the correct concensus. I LOVE IT WHEN A PLAN COMES TOGETHER!!!! Now, if I can just figure out a way of pressurizing my oven. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch Last edited by ContainerTed; August 24, 2015 at 05:02 PM.

August 25, 2015	#110
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Good advice Worth. Tighter isn't better. Another thought...we had a couple show up at our extension booth at the Farmers' market where we were testing pressure canner gauges. They had just purchased an AA at a garage sale. The gauge tested fine but when Joni was looking over the unit and put the lid on, I noticed there was a gap on one side where it did not go down snuggly. I assume the lid was warped? Don't know what it would cost to replace. Joni called AA for them and I need to find out this Saturday what was said. __________________ Corona~Barb Now an Oregon gal

August 25, 2015	#114
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	That's dang expensive! We can get that for $80 when they are on sale here. __________________ Corona~Barb Now an Oregon gal

August 26, 2015	#120
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Folks even if it is the smaller canner, it isn't just for canning. Here is an example. Last night I took some corned beef I cured myself a while back and let it thaw in the refrigerator. Today I put it in my Kook Kwick canner on a folding steamer rack with two quarts of filtered water and some pickling spices. It was pressure cooked for 1 hour at 15 psi. From cold and raw to sandwich took about 1 hour and 45 minutes. It was as tinder and juicy as could be. I will never boil another corned beef brisket ever again. I even made my own Russian dressing. Worth IMG_20150826_19419.jpg IMG_20150826_36478.jpg IMG_20150826_58234.jpg IMG_20150826_9895.jpg Last edited by Worth1; August 26, 2015 at 04:34 PM.

August 24, 2015	#106
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Guys I have worked with very extreme pressures all of my life. Up into the 8,000 pound range. One of my friends was killed right in front of his father when a 2 inch plug blew out of a Blow Out Preventer and hit him in the head. About 4 months ago I had a rupture disk blow up right in my face at 2,600 psi. This was because some stupid kid put the wrong rupture disk in. We were filling a high pressure air bottle and it blew the disk out. We started looking and there were 3 more bottles just waiting to go off. Now lets look at a canner with a 12 inch diameter bottom. The area of that bottom will be around 113 square inches. Now lets multiply 15 PSI to 113, that would be 1,695 pounds worth of energy. I have seen where large multi thousand pound vessels launched into the air when the bottom parted under 10 PSI. Not telling you this to scare you off from canning I'm just saying this. There is no better teacher than experience. Respect the canner and it will respect you. Don't respect it and it will become your worst nightmare. In your home many of you have things that can do the same thing. Air compressors, boilers and water heaters. A few years ago I was renting a house the gas water heater went out. I went to the store and bought a new one. Looking at it there was no pressure relief valve there was a pipe plug instead. I asked the store person about it and he said you had to buy it separately. How many do it yourselfers out there buy these things not knowing you need a pressure relief valve and install them without one. Worth

August 25, 2015	#108
loulac Tomatovillian™ Join Date: Feb 2013 Location: France Posts: 554	Sometimes Worth likes to entertain people on Tomatoville and can’t be taken literally but I must say there is no exaggeration at all in his latest posts, he certainly knows what he is talking about. Compressed gas or steam can be highly dangerous in inexperienced hands. Let us stick to the directions for use given by manufacturers !

August 25, 2015	#109
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I looked on the directions of the all American canner I and found a fault they should correct. They need to put a picture if the tightening sequence in the manual. What it said was to tighten the wing nuts evenly. Just what the devil is that supposed to mean? I know what it means but does everyone, if I were a manufacture I would explain it a little more. I will try here just so folks will know in case they are looking for information. Set the lid down on the canner and look around the edges to make sure it is even all the way around. Now take one wing nut at a time and run it down to where it just touches the lid. Repeat this step on each opposite wing nut all the way around. Now go back to wing nut one and turn it one half turn. Keep repeating this step in the same order for all 6 nuts in sequence. If done correctly you wont have to over tighten the nuts to get the canner to seal. Just make sure they are nice and tight but not over tight. You shouldn't have to use pliers to do this. My old canner has obviously been abused in this way a few times. Either someone was scared or the lid was on unevenly and they tried to stop it from leaking. If for some reason the canner lid is not even all the way around loosen the lugs and make adjustments to correct it. If it leaks dont try to tighten it more if they are already reasonably tight. I repeat, dont use pliers. Count them and make sure they are all on and tight. Why am I saying count, dont ask. Here is an image I hope people can see that shows the proper sequence for torquing down a 6 bolt pattern. If you cant, google torquing 6 bolt pattern and look for images. Worth Canner lugs2.jpg

August 25, 2015	#111
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	Why not just use weights? One could even get three, 5,10,15 to satisfy the finicky. This gauge drama is complicating a very simple situation. The AA cooker may be built, unnecessarily, like a brick ★★★★ house but the old simple Presto with only a 15 PSI gauge is ideal for home use. Simple closing of the lid. The gasket lasts for years if a simple oiling of the surface is done before each use. The Presto does not cost an arm and leg either. Get back to reality. Now I must go have a mixture of my preserved juice.

August 25, 2015	#113
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	Why re-invent the wheel? http://www.bedbathandbeyond.ca/store...FQGUaQod0IUC5g

August 25, 2015	#115
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	According to the CDC, there are fewer than 30 reported cases of food-borne botulism in the United States each year.

August 26, 2015	#118
Durgan Tomatovillian™ Join Date: Feb 2013 Location: Brantford, ON, Canada Posts: 1,341	I neglected to mention never to use the lid of a pressure cooker with a gasket as a loose lid. This overheats the gasket and literally destroys it.