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Tag: Pressure Canning

Presto Precise Digital Canner – Removable Pot Issues

Some consumers have encountered problems with the removable pot inside the Presto® Precise Digital Canner, specifically model 02144 07 series. Here is information from Presto®.

“We have recently received a few reports from consumers of issues with the coating on the removable pot of their model 02144 07 series of the Presto® Precise Digital Canner. The 07 series has a new coating that was believed to be even better than the original. Unfortunately, there may have been some issues with the application of this new coating, and in some instances the coating is blistering. In a few, it has come off the pot, and can potentially stick to the sealing ring. Presto® values you, our customer, and feels it is important to inform you of important issues. We ask that you reach out to Presto® Customer Service at 800-877-0441 for assistance if you experience this issue; however, we hope you will be patient. We have just learned of the issue and do not have replacement pots available at this time. We will replace the pot for you as soon as new inventory arrives. In the meantime, you can safely continue to use the pot. If you need to scrub loose coating off, you can without compromising the function of the pot. It just won’t look “pretty”. Also, we recommend that no vinegar or cream of tartar is added to the water. We extend our sincere appreciation to you for your understanding of this matter.”

As stated above, if you are having problems, contact the Presto® Customer Service. They are very willing to help.

Dial Gauge Pressure Canners

Dial Gauge
Dial gauge
Photo: University of Georgia

How important is it to know if your dial gauge canner is at the proper pressure? It is critical to the safety of any products you can in a dial gauge pressure canner.

Many local Extension offices have the ability to test specific brands of dial gauge canners. They include the brands National, Presto, Magic Seal, and Maid of Honor.

Dial gauges need to be tested yearly, and before any canning takes place. This reduces the possibility of using inaccurate pressure which could lead to underprocessed food and the potential of foodborne illness. A 1-pound error in a 20 minute process can cause a 10% decrease in sterilizing value. A 2-pound error can lead to a 30% decrease in sterilizing value. Knowing these differences can allow you to make adjustments, but it is best to replace inaccurate dial gauges.

Please note, we cannot test All American brand gauges. The manufacturer states to use the weighted gauge, not the dial gauge, to measure pressure.

Source: National Center for Home Food Preservation

 

Don’t Forget to Vent!

Venting Pressure Canner
Photo: USDA Complete Guide to Home Canning

When pressure canning, a critical step to achieving proper pressure inside the canner is allowing it to vent steam. What does this mean?

After placing jars inside the warm canner and attaching the canner lid, set the stove burner on high. Watch for steam to escape from the vent pipe. It should be a strong blast of steam that is visible in a funnel-shape. Let it continuously steam in this manner for 10 minutes. This allows the steam to build inside the canner and push the air out so that the canner will build pressure properly. After the 10 minutes, add the weight or counterweight to build pressure inside the canner.

Air trapped inside a pressure canner lowers the pressure achieved, but more importantly, it lowers the temperature obtained and will result in underprocessing and unsafe canned food.

Source: National Center for Home Food Preservation and USDA Complete Guide to Home Canning

 

Pressure Canning Done Right

During this pandemic, more gardens were planted and now they are producing some great crops! So when those tomatoes all ripen at the same time, what can you do? Preserve them!

Pressure canning is used to preserve vegetables and meat, including many tomato products. Vegetables and meat are low acid foods and require pressure canning to destroy C. botulinum, the pathogen that causes botulism.

It is critical to follow the directions in using pressure canners. Always read the instruction manual for your canner. Do a practice run with water in the canner to learn how to use it and how it works with your stove. Check your stove manufacturer to be sure canning is recommended. Some glass top stoves are not suitable for canners as they can crack under the weight of a heavy canner.

Learn more about safe pressure canning in the How-to Guide to Pressure Canning. It is also available in Spanish.