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Post by gracielagata on Jan 3, 2016 1:30:23 GMT
Hello all I am PC'ing some turkey broth, have PC'ed in the past a decent bit... but this time it is whistling so badly we all started squealing because it was so painful. The only difference is that it is a smooth top range, my first time Pc'ing on it... is the temp getting too high on it? Thanks for the help!!  |
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Post by gracielagata on Jan 3, 2016 3:27:46 GMT
Okay, so I seemed to have figured it out. Heat was not the issue at all. i think the air vent/cover lock was possibly loose or had some crud in it that was causing it to sit funky and whistle insanely painfully. I took the lid part, cleaned it and the second go round, all is fine. |
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Post by paquebot on Jan 3, 2016 4:06:09 GMT
In order to whistle, steam has to be coming out somewhere and the only way out is usually the vent. Temperature under it would not have been a factor since the maximum that the contents would ever get is 240ºF. If you have a PC that can use the 5-10-15 adjustable weight, get one and you can't go wrong.
Martin
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Post by gracielagata on Jan 3, 2016 4:57:33 GMT
thanks. So how does the 5-10-15 weight work for elevation change needs? I have a presto, 23 at I think and need to check, as I have no clue. |
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Post by paquebot on Jan 3, 2016 5:16:38 GMT
The 3-piece weight is Presto part number 50332. When used as a 15-pound weight, it's for pressure cooking regardless of where one lives. Most of the country would use the 10-pound configuration for pressure canning. If elevation says more than 10#, then the third part makes it a 15-pound weight. Never have to rely on the dial again. www.gopresto.com/products/products.php?stock=50332Martin |
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Post by gracielagata on Jan 3, 2016 14:40:18 GMT
So I would just have to automatically PCan at 15 lbs pressure and that is okay? Where we are, most recipes end up at 11 or 12 pounds pressure it seems like. (And that was 23 qt, which I assume you could tell, lol I was on my phone, and have never gone on the website from my phone and stink at typing on there still. ) Are dials not good to rely on, then? Or is it just that you get a certain sound or movement that makes a weighted gauge thingy easier to use? i will say that PCanning on my new smoothtop was actually faster and more consistent in temperature than the old coil burner stove we had, so that is good. |
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Post by paquebot on Jan 3, 2016 16:30:20 GMT
It has always been recommended that dials be tested every so often and county extension agents would have the equipment. Much of that service has been phased out but available at higher and higher cost. Material can get up into the dial and cause an incorrect reading. The new Presto weight rocks when it has reached the pressure for what it is set for. It will never go higher than that. If the pressure drops below that, it will stop rocking. When it was originally placed on the market, it was only for a few Presto models. Now it is for any model which has a standard vent outlet and there may be replacement parts available for those which don't.
A few years ago, friend bought a Presto which came equipped with the 3-piece weight. She had never used a pressure canner before. She knew how her mother had done it and expected a long nervous stretch of trying to do other things in the kitchen while also watching the dial. As soon as the weight started rocking, I told her to set her timer and forget that it was even in the house. As long as one could hear the weight rocking, that was sufficient.
Martin
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Post by gracielagata on Jan 3, 2016 17:40:03 GMT
Huh, I think I might just get one of those then!! The sitting and watching is the most annoying part!! So it being processed at the higher pressure is fine then. Do you also have to initially learn where the best dial setting on the stove is to get it to rock, but not be too hot, or is that not a worry? |
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Post by Wendy on Jan 3, 2016 18:35:35 GMT
Yes, you will learn where to set the temp to keep it rocking gently. The weighted PC's are great! Canning a few pounds above shouldn't hurt a thing.
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Post by paquebot on Jan 3, 2016 20:06:55 GMT
Since you've got an electric stove, you'll quickly find the best setting to keep the weight rocking without creating a lot of excess steam. Besides, you're halfway home already with your first batch on that stove.
The rocking weight on the site that I linked to is $12. Should be able to find one even cheaper on Amazon. Regardless of the price, it's worth every cent.
Martin
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Post by gracielagata on Jan 3, 2016 20:52:38 GMT
Thank you to both of you. I think I will go find it on Amazon. I have definitely tired of sitting glued to the gauge. Wendy, is there any food you recommend I don't do at the higher pressure, but instead babysit on the gauge? And the higher pressure doesn't change any times, correct? Thank you both for letting me bug you, I was googling this info, but it is hard to figure out the best ways to word it to get useful answers from google. |
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Post by Wendy on Jan 4, 2016 3:08:36 GMT
I can't see where that couple of pounds would harm anything. A lot of people say vegetables will get mushy. I have used my canned veggies & made vegetable soup that got canned again & it was all fine. Of course I am used to canned veggies & not the frozen which stay more crisp.
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Post by paquebot on Jan 4, 2016 3:58:47 GMT
There were many times when I was busy cleaning the kitchen or otherwise not watching the dial and looked over and saw 15#. Never was a problem with the end product. The idea that it will turn to mush is mainly a myth perpetrated by those who are afraid to use a pressure canner!
Martin
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Post by paquebot on Jan 5, 2016 6:48:27 GMT
For those interested in facts, water boils at 212ºF and that's what product in a boiling water bath is exposed to no matter how much bottom heat is used. With a pressure canner, the temperature is generally 240ºF which is needed to destroy anything bad which can survive the 212ºF. The pressure is to assure that the heat not only kills them but also penetrates thoroughly into the product. Pressure alone does not affect the end results since it is not a factor in its physical condition. At my altitude, 10# is sufficient for safe canning. I could just as well use 15# weight and expect the same results.
Martin
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Post by gracielagata on Jan 5, 2016 14:20:05 GMT
Good to know, thanks to both of you. I did see that when I do a search on Presto's page, that my canner doesn't get the option for that 3 piece weight set...  I am going to give them a call to be sure before I waste my money. |
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Post by manygoatsnmore on Jan 6, 2016 3:48:20 GMT
gracielagata, you may have to get the vent pipe and switch it out to work with the weights. I had to do that on one of my Presto canners. It was very easy to do, and I LOVE using the weights instead of that stupid dial. My electric stove would never hold an accurate temp for the gauge, while the weights mean I can do other things with a half an ear on the rocking noise. I am much more likely to can up things like meat that takes so long now. You'll LOVE the weights.
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Post by paquebot on Jan 6, 2016 4:24:17 GMT
gracielagata,Presto is still staying with not listing the 3-piece rocker weight on some models despite the vent pipe being the same as one that can. Anything made in the past X number of years takes a weight with a specific part number. If it can take that part, it can take the new one. Let us know your pressure canner model number and I can find that information. If it isn't immediately compatible, then a different vent pipe is also needed. Wouldn't be any big deal to change that, a pliers would be all the tools needed. Martin
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Post by gracielagata on Jan 6, 2016 20:11:02 GMT
I didn't know you could do that! Which in retrospect is silly, since most every part is replaceable. It is the 23 qt Presto model number 0178107. And manygoatsandmore... that is what I want to hear! I too would can much more, if it didn't make me married to the stove for the entirety of it, so the help is much appreciated!! And Paquebot, sounds good, thank you to you too. |
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gardenelf
Junior Member
Homesteader in training
Posts: 62 
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Post by gardenelf on Jan 6, 2016 22:18:29 GMT
I have a Presto pressure canner, the 23 size. Mine was not listed by Presto to use the part that Martin recommended. I decided to order it anyway after seeing others had used it with the same model canner I have. It works really well! After getting used to the rocking noise it made, it was really easy to get the canner going and walk away. It was really nice not to dial-sit. The number stamped on mine under its model is 0178107. I can use the 10lb pressure regulator setting rather than the 15 lb one that came with the canner. I ordered mine off amazon a couple years ago. I last used my canner last year, and the beans are still sealed. This piece has worked well for me. It is currently listed on amazon for about $9. Looked up the vent pipe replacement piece with my current canner and one this 3 piece regulator is listed as fitting, and it's the same piece. Hope this helps. I couldn't get the Presto site to work properly on my computer to check the parts there, so I used a different site that sells the replacement vent pipes.  edit - Lol I should have refreshed the thread before posting. I see you have the same model pressure canner I do! So it should work well for you! |
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Post by paquebot on Jan 6, 2016 23:14:41 GMT
I was awaiting word as to the model number so as to look it up and gardenelf saved me the trouble. Isn't it nice when a problem like this is solved without a lot of hassle of sorting through information on the Internet? Martin |
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Post by gracielagata on Jan 7, 2016 1:23:05 GMT
Yes very much so! I think I shall be chasing that part down on Amazon in the next few days! Thanks everyone! |
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Post by gracielagata on Jan 7, 2016 14:28:51 GMT
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Post by paquebot on Jan 7, 2016 15:54:33 GMT
That's the one that you are after. Amazon site shows that I bought one on 17 October 2013. Check out the Customer Reviews and Answered Questions to find me. I was answering a lot of questions until one woman would not give the model number and I was not going to say yes or no until I knew it.
Martin
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mary
Full Member
Posts: 209
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Post by mary on Jan 7, 2016 18:53:47 GMT
Unless things have changed over the last few years, those smooth topped stoves are not really recommended for canning on. The weight and heat of the canner is too much for them. We had one in Colorado, and canned on it. Everything seemed fine until one day the top randomly cracked, for no apparent reason. We were getting ready to move and ended up giving the buyers an allowance to buy a new stove because the cost of replacing that top was going to be about the same as buying a new stove.
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gardenelf
Junior Member
Homesteader in training
Posts: 62
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Post by gardenelf on Jan 7, 2016 22:41:54 GMT
That is the exact one I bought. Amazon says I purchased it once on the top of the page. |
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Post by merks on Jan 8, 2016 14:52:22 GMT
I'm no canning expert but since it sounds like gracielagata , has not used a weight before maybe it should be a bit clearer as how to us one. Here are the directions from my AA canner manual. Not sure if it is different for other brands. Exhausting: Place lid on cooker, place pressure cooker over heat source on high heat and allow steam to escape from the Vent Pipe for 7 minutes before placing the Selective Pressure Regulator Weight on Vent Pipe. Be sure to check the recipe if you are canning food such as cereals, macaronis, spaghetti and noodles, which may specify medium heat at this time. If your recipe calls for cooking at 15 pounds, set Pressure Regulator Weight over Vent Pipe at the No. 15 hole. If only 10 pounds pressure is required, place No. 10 hole over Vent Pipe. After this is done, listen for the Pressure Regulator Weight to signal when correct pressure has been obtained. This signal will be escaping steam. When the correct pressure has been reached, the Pressure Regulator Weight will jiggle and sputter. Possibly a few drops of water will trickle from the Pressure Regulator Weight. You now begin counting the processing/cooking time from this moment. Reduce the heat so that the
Pressure Regulator Weight will jiggle
only about one to four times a
minute. Do not permit constant
jiggling, for this will cause excessive
loss of moisture. The occasional jiggle and the hissing sound indicate that you are maintaining the correct pressure. If the steam escapes in a steady stream after you’ve reduced the heat, nudge the control to set pressure Regulator Weight properly. At the end of the processing time, turn off the heat source. If using cans, remove the selective Pressure Regulator Weight to release steam quickly. If using jars, allow cooker to cool by itself; do not remove the selective Pressure Regulator Weight until steam pressure gauge registers zero. This could take 15 minutes or more. Remove the selective Pressure Regulator Weight slowly. After steam pressure gauge registers zero and selective Pressure Regulator Weight is removed, the cooker may be opened safely. |
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Post by gracielagata on Jan 8, 2016 18:22:54 GMT
Merks, thank you for the instructions for it! I figured I would see what I could find on the package and online before I needed to ask here. Mary, as for a smoothtop being safe... no worries for you there- it is brand new, and I did my research for the weight and size of pot, etc. it can hold while canning. It is rated to do just fine for my canner size. Thank you for pointing it out though! |
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Post by gracielagata on Jan 8, 2016 18:24:55 GMT
And thank you Paquebot and gardenelf for confirming the specific item on Amazon. And Paquebot, I will look for your comments. |
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Post by manygoatsnmore on May 16, 2020 21:14:23 GMT
Bumping to top for the jiggler weight info.
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I am going to give them a call to be sure before I waste my money. 
