What's up with a pressure canner?up

I have had some comments from people wondering about pressure canners. How they work, are they really safe, etc. I had my guage tested and thought I would do a video that is a little talk about pressure canners. Keep in mind that this video is either generic information or specific to my canner. You should always follow the instructions that come with your canner. Some procedures my vary depending on the manufacturer of your canner.
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[@sarar371]

Wow what a awesome store to have close to you! Just found your channel. Looking forward to watching

[@2leelouCreates]

I'm glad you got good info from my video. I was so happy when I found that I could convert my old pressure canners like this. I love it. It was also nice that my local hardware store has such a great canning section and the employees knew just what to do to convert my canner. Thanks for watching!

[@donnaclayton8644]

Just ran across this again. Thanks for the great info.

[@2leelouCreates]

Oh I'm glad I'm helping you! I love hearing that people are learning to can and preserve food. It's not hard once you understand the process. I always make sure I use an approved recipe because then there is no question that the food will be safe. Just remember that as the #1 rule. Follow an approved recipe exactly and make sure you process at the correct time/pressure for your altitude. Thanks for watching and posting!

[@TradionallySouthern]

Great video, Lou! I have 3 of the same canners as yours. I love those canners. In fact, one of them is still brand new from around 1945! I have so many different canners I have collected and used from over the years but hey, it is fun! Watching you use your old National made me want to drag one of mine out & give the All American a rest! I really enjoyed watching this video!

[@cheekysaver]

I love the weighted regulator! I no longer have to babysit my pressure canner. It makes a huge difference when your canning... especially if your doing multiple batches... you don't have to watch as close so you have time to prep for the next batch.

[@2leelouCreates]

Great idea to mark the knob. I know that my knob has to be between 6 and 7 for the canner to be perfect. Thanks for watching and making such a nice comment.

[@gratefulbear2183]

Great video thanks so much!

[@2leelouCreates]

Glad it was helpful!

[@poeticbeauty7]

Thank you so much for creating these videos! I'm new to canning and your videos are really teaching me a lot! Thanks for being thorough when describing the recipes!

[@lynsmith2698]

thank you for this video. I just picked up a second canner and its related to the one in your video. (magic seal 7-16) I was just ordering parts for it to give it a update, new guage seal etc and now i have decided to switch over to the weight like yours. Thank you

[@WillowsGarden]

You are full of great info, lol, love the store, wanted those plastic lids for the canning jars, can't seem to find them anymore, thanks again!

[@chacha12324]

Thanks for video, hav a 21sfrom grandma that i want to convert and use as backup. Good info!!

[@skybirdbird]

what an awesome vid and explanations.... tkx so much!

[@suecap4985]

Wow, so much good information. Thanks for putting it out. New home canning people need to watch this one.

[@2leelouCreates]

I'm glad you liked it. Thanks so much for watching and subscribing! I'm heading over to check out your channel right now.

[@2leelouCreates]

Thanks for helping. I have never had that happen so I'm not sure what to do.

[@moblackbird]

Thanks so much for posting this video. I just bought a #5 National 12 qt which has the same older 20 lb weight that yours originally had. Since it didn't come with a manual, I wasn't sure how it was supposed to work. I will probably replace it with the newer vent pipe and weight since that's what I'm used to on my All-American. I wasn't sure I could do that until I saw your video. Yay! Wonderful!

[@Tacmjf]

Great information. Thank you.

[@susie.goodwin1356]

Thank you for showing how they test the gauge! I have a new 16 qt Presto; it's weighted only. I debated about getting the one that was gauge only but wasn't sure if I could get it tested in my area. Cool idea on how to store the canner! Thanks for the vid!

[@1200ohms]

Thank you so much for sharing this! I have a very old presto 21b and I didn’t know I could convert it to weighted!!!

[@2leelouCreates]

Glad I could help!

[@2leelouCreates]

I'm glad you liked the video. Thanks for watching and posting. Yes our hardware store is awesome. We are lucky to have it in our community.

[@eljefe6013]

I need that old regulator, I'm willing to buy.

[@2leelouCreates]

I got mine at my local ACE Hardware store. If they don't carry it in the store they should be able to order what you need.

[@silnieves]

Hi there so happy to find someone with the same canner. I was gifted this canner from my father in law and I need help. I currently have two all Americans and never owned a presto until now. I’m replacing all the parts on the lid however I’d like to replace the vent pipe to accommodate a weighted jiggler like yours but I don’t know which vent pipe to replace it with . We’ve been to every ace hardware available and can’t find anyone to help thank you in advance

[@DoctorCreepy]

Can't wait to start canning veggies. Thanks for this video!

[@2leelouCreates]

You're welcome. I'm glad you're excited to get started.

[@Taleulah]

Great video Lou. I wish I had that hardware store near me. I know my gauge runs about 2 degrees high. It has since I bought it. So I just calculate that in...lol Thanks for sharing. God bless.

[@melissae5387]

I converted my canner the same way that you did (the new presto doesn't need a different vent spout, a weight will fit) and I also had felt the same way about having the gauge because I didn't know what the weight sounded like. I now use both just like you because I like to really make sure that I am canning at the right pressure. I view having both as just have some extra insurance.

[@suphahameh5712]

Legit, thanks for the help?

[@2leelouCreates]

Thanks for watching. I love that hardware store. And not only do they have lots of great supplies, the employees all know so much about canning and can answer all kinds of question. It's great.

[@Liangelus]

Wow, what an awesome video, Thank you so much for taking the time to explain things so well, I can see why you teach Food Preservation, you are a goldmine of knowledge :D And I am in awe of your hardware store canning section...how awesome is that place!! Hugs, Li xx

[@2leelouCreates]

Thanks. I think so many people are afraid or confused by pressure cookers and pressure canners. They are nothing to be afraid of. Once people understand that there is no great mystery it really helps them feel comfortable using them. I LOVE mine even though they are both very, very old. Take good care of your canner and it will last forever. Thanks for watching.

[@waltermalcom811]

Liangelus.

[@45chantae]

I just got my Friday and I been canning from then to Saturday I can wait to water canning my jams I have both of them pressure canning /cooker thank you so much for this video

[@2leelouCreates]

+chantae mitchener I'm glad you are having a good time. Thanks for watching.

[@45chantae]

+2leelou Preserves no thank you I want to see you do more video on pressure canning...i wish I could do potatoes salad lol.....

[@TheBluePepper]

Thanks for the video. I think it's a great idea to change the factory weight to an updated weight.

[@2leelouCreates]

Thanks!.

[@mariegnerre4295]

Thankyou for info, newbie. hugs Marie

[@2leelouCreates]

I'm glad it's helpful. I think most people who are new to canning are a little afraid of the pressure canner. I'm glad you liked this video. Thanks for watching.

[@ninaburk2651]

Hope You got this, Have a canner just like Your. Freeze went down, Canning hard, get to a point were lid will not release ,cant move the lid, completely cool, cant budge it at all any suggestions would be helpful God bless you and thank you

[@2leelouCreates]

If it is cold now. Try pouring boiling water over the top to expand it. then you can tap it. I would use a mallet, not a hammer. or if you only have a hammer, use it with a block of wood. Here's a link to a site that gives more options and details as well: missvickie.com/pressure-cooker-lid-stuck/

[@jdl7211]

Hi. I've had my grandma's pressure canners identical to the one you have here. Both have the guage and the screw on original weight. I was just looking if converting it to a weight was possible. I'm happy to see it can be done. I've used my newer ones for years and want to use these old ones. Great video!

[@2leelouCreates]

Thanks! I love the option to make it the way you prefer.

[@eckankar7756]

I went to my extension office to had my gauge checked and they had no idea what I was talking about. I couldn't find anyone who knew how to check it. I called my pressure canner hotline number (all American) and they told me to check the gauge as you did, to check the gauge vs the weight and giggle for my altitude. I would LOVE to find a canning supply like you have here in Arizona. My local supply stores are dwindling with smaller and smaller options.

[@2leelouCreates]

eckankar I really am blessed that the area I live in is pretty rural and we have stores like this. I suppose your county extension office doesn't have a food preservation department. What county are you in? I might be able to find out from our extension office where the closest place to you is to have that guage checked. I'd be happy to try. Thanks for watching.

[@eckankar7756]

I'm in Maricopa county in AZ. THANKS!!!

[@bernadinebowman7673]

I can’t find a manual for the national pressure canner number seven just like the one you have. I am canning tomatoes can you tell me what pound and how long to cook

[@2leelouCreates]

That wouldn't be in the canner instructions. That would be in the canning recipe directions. The pounds of pressure will be based on your altitude and the time will be based on the product. And a lot of tomato recipes can be boil water canned too. Here's a link to the tomato canning section on the National Center for Home Food Preservation website. It should help. Check out the main site too. It's a great resource. nchfp.uga.edu/how/can3_tomato.html

[@MatthewCravatt]

Where is that store??? I've looked all around South Central Oklahoma, and can't find anything like that. We still have canners from grandma, and great grandma, but no parts. It must be great to have a place like that in the area.

[@edevos3108]

ALL Pressure Canners are actually weighted gauge canners. It is the Dial Gauge that is the backup to the weight, not the other way around. This is because Dial Gauges can fail at any time, INCLUDING while you are using it. If the dancing weighted gauge is working, even if the Dial Gauge fails, you will be okay. This is a safety mechanism. However, if the Dial Gauge does fail while you are using the canner, then it MUST be replaced before using the canner again. And, canners that do not have Dial Gauges but only weights are perfectly okay to use.

[@mollysmith6055]

Oh sadness... I had a comment ready to post and KZbin went right from this video into the next one on this playlist and I lost it. :( Well...thank you so much for your information and I'll eventually get around to asking other questions on other videos.

[@TheBobelly628]

Excellent Video! Your canner looks like my Presto 7b;-). That hardware store looks wonderful!

[@Thisisit120]

I just found you videos, and i am really enjoying them. I haven't canned before, But i have bought a canner. Would you do a video explaining exactly what it means to bring to presser, process and the weights, and releasing the pressure? I have watched many videos and it seems every knows or instructor thinks everyone knows these terms and how it works. Sorry I don't. Thanks for sharing you knowledge.

[@2leelouCreates]

I'd be happy to. I'll try to get it done in the next few days. Thanks for the suggestion.

[@jamescaltrider6775]

How do you get a stuck lid on your canner

[@Taleulah]

What kind of canner is it? If it's an American, you can take a fork, place it under one of the locking handles and lift. It will break the suction and the canner will open. I need to know what kind it is though. Hope this helps.

[@DisHammerhand]

I have an old National #7 with the old style vent pipe and weight. The thing I do like about that is it's great for cooking up enough chili to feed an army and take to a potluck. As soon as the six minutes of cook time are up, I put it in the truck. The weight doesn't shake around and depressurize too early during the drive. My chili is still piping hot when it's time to eat. If I do get into canning I will get a second with a jiggler, since I can listen rather than stare at it like the old style.

[@rogerhaffner5731]

I think starting out with a gauge for those that have never used the wait is a good way to get used to hearing with the wait is to sounds like at the correct pressure is a good idea

[@2leelouCreates]

I'm glad the video helped. This canner is really old but still operates perfectly. I hope you get many years use from yours too. Thanks for watching!

[@RayHChemEng]

I guess it is also possible that the "lower end" of your gauge (or my gauge) is not quite accurate as well which doesn't really matter. When my wife took my gauge in to the extension office last spring, they tested it at 5psi, 10psi, and 15 psi. Great little hardware store you have access too by the way! Support that store!

[@janequillin4665]

What are they made of?

[@2leelouCreates]

This is an old canner so it's made of steel. The newer ones are generally aluminum.

[@helenmeyer4551]

How to open the lid of my old presto canner? It got stuck and I have a salmon inside.

[@2leelouCreates]

You might try pouring hot to boiling watet over the top. It could help the lid expand enough to twist it off. Setting the canner in cold water while pouring the hot water over the top can also help because it can help the base to contract while the hot watet helps the lid to expand. If you need to use a hammer, be sure to put a block of wood in front of the handle so you don't break them.

[@45chantae]

thank you it work now

[@2leelouCreates]

+chantae mitchener Good.

[@2leelouCreates]

I guess I just have become so used to the weight I never really saw what the guage was doing at the beginning. I was just using it as a back up at the full pressure when the weight jiggled. Anyway, you didn't really scare me you opened my eyes so I pay more attention to the full guage process. And I got a new video out of it...LOL Thanks for watching!

[@jamescaltrider6775]

How can you remove a stuck lid on your presto canner?

[@2leelouCreates]

This is a frustrating thing to happen. This is what I've done and I know it's worked for a couple other people too. With the weight off heat the canner until steam comes out of the vent. Then put it in the sink and run cold water on it while trying to turn the lid. You can use a rubber mallet to tap around the edge to help loosen it too. Try to press down on the middle of the lid while you try to turn it. I hope that works for you.

[@elainebock2270]

Pressure canned green beans. Pressure gauge reached 13 turned down heat. Pressure gauge was stopped rocking - the gauge went to fourteen and stayed there the whole time until the 25 minutes passed and I turned off heat. Was this correct.

[@2leelouCreates]

As long as you had it up to pressure for the entire processing time it would be correct. If it drops down too low then you have to bring it back up to pressure and start timing again.

[@2leelouCreates]

I'm glad you liked it. I hope it helps new canners get more comfortable with the pressure canner. Thanks for watching.

[@d-nice8834]

Hey, cool videos 👍 I just cleaned up an old Presto 7AV, it looks like the one you had converted. I have the weight with the needle valve on top that you can open or close. Do you know if I can use the needle valve to adjust the pressure higher or lower?? I'll probably just have to wing it because I can't find a video explaining its function. Any insight would be greatly appreciated, thanks

[@2leelouCreates]

@@d-nice8834 The Guage, which I assume you mean by needle value, will tell you the pressure inside the canner. If your weight is just one piece then you will need to go by the Guage. A one piece weight is a 15 lb weight which forces the Guage to be the measurement of pressure. A three piece weight makes it so that one piece is 5 lb then the next piece added goes to 10 lb then the third piece makes it 15 lb. I had my canners converted to the three piece weights. That so I never have to worry if the Guage is correct. If you are using the Guage only then you should get the Guage checked every year to make sure its still accurate. They can get off accuracy if they get bumped or dropped or wet or lots of things. If you want to convert to weighted Guage you may have a hardware store that sells canning supplies who can help you with that. Most Ace Hardware stores have a canning section. I hope this helps.

[@2leelouCreates]

Thanks for the nice comment. Thanks for watching.

[@dodiedahl5459]

What do I do when I can't get the lid off after I've done all the processing and everything I'm supposed to do as per the steps

[@2leelouCreates]

Here's a link to an extension office publication. In the equipment area is the question and answer. Basically, you need to bring the canner back up to pressure and let it heat back up heat. That should release the vacuum in the canner. After it comes all the way back to zero pressure but is still hot, you can try to open it as usual. You might use a rubber mallet to help, too. extension.umn.edu/preserving-and-preparing/food-preservation-faqs#what-do-i-do-if-the-pressure-canner-lid-is-stuck%3F-291810

[@dodiedahl5459]

@@2leelouCreates thank you

[@jrcgjhughes]

we plan on cooking chicken tomorrow. Do you have a manual with this canner? I have the same one from my Dad.

[@2leelouCreates]

It's too old to have a manual that lasted all these years...LOL But, just follow standard pressure canning guidelines and it'll work just fine.

[@giorgioscruz961]

Please, can somebody tell me where to buy the gasket for the national ez seal #4 ? Thanks !

[@2leelouCreates]

I tried looking on Amazon to see if there was a specific link I could send you but there isn't anything there. If you have an ACE Hardware store, or any hardware store, that sells canning supplies you should check with them. In fact, if you take the lid into a good hardware store they should be able to look at your lid and order one if they don't have one in stock. Presto and National are generally interchangeable as well. You could contact Presto and probably order it from there. Here's the number from their website. Call 1-800-877-0441 weekdays from 8:00 a.m. to 4:00 p.m. (Central Time) I hope that helps.

[@giorgioscruz961]

Thanks Zeloouu

[@RayHChemEng]

Great Video Lou. Sorry for scaring you about the gauge. My gauge never gets that high that quickly. Maybe the port in your vent is smaller allowing more pressure to build up before adding the regulator. For those out there that must pressure can at pressures above 10 psi but less than 15psi, I would recommend adding (gluing) coins to the top of their pressure regulator to get to their pressure. Do this while you still have a good gauge to know where you are at. Now I have a backup as you do!

[@anthonywestjr1063]

Hi, I'm wondering where you obtain parts for your canner at. I have a Presto Model 40 pressure cooker that I am restoring. Thank you so much in advance.

[@2leelouCreates]

That store is in Oregon. Sorry Matthew it might be a little far from you. But you can get most everything you need for canning from the Ball Canning site. It's called freshpreserving(dot)com, give that a try. Also you can look online for replacement parts for any canner by just doing a google search for the canner manufacturer site. I am lucky to have such a great store near by I wish everyone who loves to can did too. Thanks for watching.

[@gailcroslin1647]

I ran across your recipe for the orange juice jelly. I'd like to make it and was wondering how it turned out. Did it thicken? Do you have and suggestions?

[@2leelouCreates]

It thickened up a bit. I just used it as an orange glaze for porkchops and chicken.

[@marcomolinero5877]

Where can I get parts for my old national pressure cooker? It's a saucepan type with a regular handle on both pan and lid. The handles are wood so it's definitely old.

[@user-go2tn5xf5k]

Where do you get a replacement gauge? Thanks

[@45chantae]

and the big black water canning also

[@Neawesee]

where do you get your gage checked...?

[@2leelouCreates]

Our county extension office checks them. If yours doesn't you might check with a local hardware store.

[@JayHughart]

you need three things a 45 for that gauge put a 45 in the lid and screw in the gauge. change the vent pipe to a mirro and get the round 5-10-15 weight. The old gauges can be taken apart and calibrated with the mirro weight done three of these and they all work perfectly. If you need a vent pipe I have a few threads right in.

[@TheBluePepper]

Can you provide part numbers for the conversion?

[@2leelouCreates]

I don't have any numbers. I just take it to my hardware store and they fixed it up for me. If I find out what they are I'll be sure to post.

[@ACRAIG99]

Thank you for posting a video with an OLD pressure canner! I just picked up one exactly like this at a flea market and had the gauge tested at the extension office to make sure it was working correctly. Mine doesn't have the weight like yours but the original like you showed in the beginning of the video. I have never used a pressure canner before. All the videos and manuals I can find show the new weight like you have now. Do you have any idea how I would use it with the original one without having it swapped to the new version?

[@2leelouCreates]

A Craig If you are talking about using the original one meaning with only the guage you just use the guage settings from the recipe. Pressure canning recipes should give you a process time and pressure for both guage and weight. They will say something like "process with 10lbs pressure weighted guage or 11 lbs pressure dial guage." And for more help, I would only guess that if your extension office does guage testing then they may have some kind of food preservers program. If so then they should be more than happy to help you learn to use your new pressure canner to can foods. Call them and check it out. I am involved with our county extension program and several of us will even go help people in their own homes if they need it. I hope you get to use your new canner soon! Oh by the way, your extension office might even be able to help you get yours converted to add a weight to it as well. Let me know how things work out with it.

[@2leelouCreates]

I wish I was there to see what happened. Do your instructions say anything about doing something special to the rim of the canner before you can with it? I would imagine that there is some way to get the top off. Don't toss it out just yet. Let me make a couple phone calls to see if I can find something out to help. Don't give up yet....who knows this may end up being your 'funny story' about canning years from now when you are a super pro!

[@Buggsy43]

I have two old pressure cookers that I haven't used in about 15 years. They have the weight, but it doesn't look like yours. It is a disc type that has 3 holes in it that is labeled 5, 10, and 15. I haven't used them because when I moved, my current house has an electric stove. I was always afraid of trying to regulate the pressure on an electric stove. Are those pressure cookers used any longer? I always loved it. I was always taught by my mother not to move it once the pressure builds up and I see that you turned yours around on the stove! I would love to be able to use mine again!

[@2leelouCreates]

Your pressure cooker is probably a Mirro brand. They have the disk weights. It's the same thing really. Presto brand have a three piece weight (like mine) but they all have 5, 10 & 15 pounds. With your type of weight you put the weight on by putting the hole with the correct pressure on the pitcock (vent post) and I believe it will jiggle instead of rock. I gave a Mirro pressure cooker but all my pressure canners are Presto. No reason really. It just ended up that way. As far as moving it, you can move like I did but you don't want to move it a lot like from burner to burner. Badically you never want to move it from the heat or enough that it will cause extra steam to escape. I hope that helps. Let me know if you have any more questions.

[@elioraimmanuel]

What do you think about electric pressure cookers as used in canning?

[@2leelouCreates]

They should never be used. The commercial says they meet the USDA requirements but that's only because they reach pressure. They can't be vented or adjusted for altitude and they have a heat regulator that will shut off for a few minutes if they get too hot. When it shuts off it will cool down a little and could go below the required pressure and you'd never know.

[@donnabushek8882]

hey thats my canner

[@utubeguy123000]

I've got a similar canner mine is a national number 5 and I'm looking to find out what would be the number for the vent do you have a model number for that that I could get off of you so I can convert mine please and thank you

[@2leelouCreates]

I've had about 5 people ask me for the numbers on the pieces. I'll do my best to get them for you.

[@ycmdill]

Noticed you responded to a recent post. What do you think about the water level in the canner. I try to keep mine just below the bands thinking the higher volume of water will keep the canner from cooling too quickly and causing voids (air) in the product. What do you think?

[@2leelouCreates]

Generally 2 to 3 inches is called for. It's really about having enough water to create the steam/heat/pressure needed for the length of time and not too little that it may all steam up run dry. For instance if I am canning broth which takes only 25 minutes I only put about 2 inches in but if I am canning Tuna that takes an hour and 40 minutes (100 minutes total) I always make sure I have a full 3 inches in the canner. I would guess that no matter how much water you put in there the product and canner will cool at the same pace therefore not creating any kind of drastic temp change. However, when the canner has reached 0 pressure you should make sure it sets for about 5 minutes before you open it. After you open it your jars should still sit in the canner for about 10 more minutes to depressurize. If you don't do that then you may get some product swelling and lose liquid from the jars. I hope that helps.

[@asaduzzamanponir5838]

I have cold storage. I want to storage Pulp and fresh fruits over there for commercial operation. How to I start and expecting your assistance.

[@2leelouCreates]

I have no idea how to do what you are asking about. I preserve foods for home storage only. These processes are for simple home storage and use.

[@asaduzzamanponir5838]

I want to start PULP and fresh fruits canning business. Do you tell me the process system.

[@2leelouCreates]

Asaduzzaman Ponir My very first video is canning citrus. That will explain the process. I always use an approved recipe and process. The only approved process and method I know of is to can citrus segments in liquid. I have never seen anything for pulp only. You may want to contact the National Center for Home Food Preservation for more information. I think they would be better equipped to give you an appropriate answer.

[@1hyonts]

I have a National #7 and I don't have the jiggler for it. Otherwise it appears to be in good condition. I was wondering where you live. I am in South Carolina and have been searching the old hardware stores, and we have a few in our area. I haven't had any luck on this particular part. I thought probably, I should replace the whole piece. The National became the Presto company later on. If you have any suggestions, I would love to hear about it.

[@2leelouCreates]

I have two old canners that look the same. One is a National #7 and the other is a Presto. Essentially they are identical. The both were originally dial guage only so I had them converted so I could use the weight. It's super easy to do that. You have to make sure the vent pipe is the correct one to use a three piece weight with. So I suggest getting both at the same time so you know they are meant to work together. Those old canners are just as good now as they were when they were made. You can get replacement parts on Amazon easily. Here's a link to Amazon (affiliate) for the three piece weight I use for mine. amzn.to/2b66QUs And here's a link for the vent pipe amzn.to/2b66Fsi To change the vent pipe out you just have to unscrew the one that's there and screw the new one in. Then to use the weight there are three pieces. The base piece alone is a 5 lb weight, add one ring and you go to 10 lb then if you add the third ring you are at 15 lb weight. I hope that helps. Thanks for watching.

[@1hyonts]

Thanks for the information. I ended up finding both pieces in a kit at Red Hill General Store online. for about the same price as the 2 pieces separately. They look the same as the ones that you directed me to on Amazon. Thanks again. Also I have an even older National #7 that we use to can with now. It was my grandmother's. The one I'm trying to repair I bought on ebay for 14.99! I hope it is the bargain that I believe it to be.

[@americaneden3090]

Is ur canner shown here a Magic Seal? It looks just like mine!

[@2leelouCreates]

This one is as Mirro canner.

[@vickiepowell4664]

I have a very old magic seal pressure canner, I have used for years. Today I can not get the top to canner to twist closed. Any trouble shooting suggestions. I have my squash ready to can. I'm very frustrated....help

[@tlhipps]

would this happen to be a presto model 7b?

[@2leelouCreates]

It might be I'm not sure. I will try to find out. It was my grandmother's. Actually both of my canners were hers and even after all these years they still work perfectly. When I find out I'll let you know. Thanks for watching.

[@judytaggerty6108]

Our cover is stuck, frozen on the pot, can't get it off. Any suggestions are Welcomed. Thanks.

[@2leelouCreates]

Have you heated it and brought it back up to pressure? You might do that and then force cool it by running setting it in the sink and running water over it. Sometimes that helps.

[@anniekochera]

Thank you for this video. I have found an old National Pressure Canner No. 5 (now presto) and am re-fitting it with modern lid parts. Did you remove the vent pipe and the gauge pipe yourself or did the hardware store remove for you? Did they twist off or was something else needed? Thank you. Have a great day.

[@2leelouCreates]

mommie- -kins I'm so glad you found a good pressure canner. The old ones can be heavy but they sure are good. My hardware store did the change out for me. I believe the parts twist off pretty easily. Our store is so used to working with canners and things they just do it without being asked. They are great. But I don't think it looked complicated or difficult. Probably something anyone could do. Thanks for watching.

[@thecrazycanner3599]

Did you take your whole canner to have the gauge checked or just the gauge?

[@2leelouCreates]

Just the top.

[@cheyanneskye]

i have 5 pints of pork locked in a canner just like yours. it doesnt want to open lol

[@SummerMindedOne]

Thank you for sharing this. I could not find a video on the older Presto canners. I am new to canning an didn't know how to find out about my canner. That is the exact canner I have and you gave me SO much good information.

[@2leelouCreates]

Oh I'm so glad it helped. Knowing about and feeling comfortable with your canner makes a huge difference. I hope you put it to good use this summer. Let me know what you make I'd love to hear about it. Feel free to ask any questions. I've taken some time off of doing videos but I'm back on it now so you'll see more coming up soon. Thanks for watching!

[@2leelouCreates]

I love it now but in the beginning I was so afraid I didn't know exactly what the sound should be. Funny how easy something is once you get used to it. Thanks for watching!

[@45chantae]

my gauge is not working and it's brand new

[@2leelouCreates]

+chantae mitchener That happens sometimes. Even with a brand new one you should ensure it is working properly. They can sometimes get pretty rough handling in shipping and if it happened get dropped or banged hard it can get thrown off. If it's brand new and not working try taking it back and ask for another one. Good luck.

[@2leelouCreates]

How frustrating! I do know that if you put a very light coating around the top edge where it comes together with some oil it can help prevent that. I think it has prevented me from never having that happen. I don't know what to tell you other than having someone who is very strong try to get the top off for you. Wow, I'm not much help with that info am I. Sorry.. :-(

[@rebeccawallace4240]

Who are people that would check your canners

[@2leelouCreates]

Your county extension office may to the testing. Check them first if not you could check your local hardware store. That's who does it in our town.

[@cheyanneskye]

Thank you but its a national. Im just gonna toss it.it was my first time and last trying to can. lol unless of course you have any ideas. I am very curious what that pork roast looks like..[smile]

[@thecrazycanner3599]

Looks like your canner has been around for quite awhile.

[@2leelouCreates]

Yes, it has. I have both of my grandmother's canners. They are from the late 40's and early 50's. My dad remembers her using the one that still has wooden handles.

[@2leelouCreates]

Check your personal messages, I sent you some ideas.