| AuntJamelle |
Posted - Jul 13 2016 : 09:01:11 AM
I have not used an electrical one, didn't even know about them!
I have a dial gauge and a weighted gauge canner and have used both. If you have a dial gauge, you are supposed to take it to your local county extension office (just google them) once a year to be tested. You should only have to take in the lid, but check with them. They hook it up to a machine and test that it register the proper amount of pressure so you can trust it.
The weighted gauge canners are not tested by the extension office. They just work, but you do need to keep the rubber ring oiled, clean, etc. from year to year and replace as needed.
Also, never store your pressure canners with the lids tightly twisted on. I've heard they can seal themselves, like a vacuum effect and you'll never get them open. Does anyone know if this is true? I always store with lid on, but upside down on top.
The main thing I would say is making sure you get a owners manual for your specific model - sometimes a challenge if you are buying second hand or someone has gifted you with one. I think I ended up googling and printing basic pressure canner instructions from the FDA or something like that.
I've seen pressure canners that are really tall, with a second rack, allowing you to do two stacks of jars. Mine are just big enough for 7 quarts of green beans, for example. |
