Pacific Northwest PNW 421 Using Manual - Replacing Parts
Replacing parts
Replacement gauges and other parts for canners are
often available at stores offering canning equipment or
from canner manufacturers. When ordering parts, give
your canner model number and describe the parts needed.
Using your pressure canner
Some stovetops or heat sources may be inappropriate
for pressure canning. Both Presto and Mirro pressure
cooker/canners are not designed to be used on an out-
door liquid propane burner or on a gas range over
12,000 BTUs because excessive heat will warp the can-
ner bottom. Mirro pressure cooker/canners are not
designed to be used on a flat top (glass or ceramic)
range because they have concave bottoms. On a flat
top range, a large area of the bottom will be out of con-
tact with the heat source, preventing the transfer of heat
and the buildup of pressure.
Steps for successful pressure canning
1. Put 2 to 3 inches of hot water in the canner (fig 2).
When canning fish or other foods with a long pro-
cessing time, add additional water (a total of 4 to 5
inches) to be certain the canner does not boil dry.
Place filled jars on the rack, using a jar lifter. Fasten
canner lid securely.
2. Leave the weight off the vent port or open the pet-
cock. Heat on high heat until steam flows from the
petcock or vent port.
3. Maintaining high heat, exhaust steam for 10 minutes
and then place the weight on the vent port or close
the petcock. The canner will pressurize in the next 3
to 5 minutes.
4. Start timing the canning process when the dial gauge
indicates the recommended pressure or when the
weighted gauge begins to jiggle or rock.
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