tag:blogger.com,1999:blog-7789865586418282697.post2424057366725938929..comments2024-02-29T10:26:56.584-05:00Comments on Ohiofarmgirl's Adventures In The Good Land: How to get your pressure canner guage checked.Ohiofarmgirlhttp://www.blogger.com/profile/02606563929369721111noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7789865586418282697.post-20517281748641051842015-08-21T11:56:18.110-04:002015-08-21T11:56:18.110-04:00Here in France they don't test canners because...Here in France they don't test canners because they don't sell them, only pressure cookers, and they are no good for canning. I bought an All American canner from the USA, and they don't have rubber seals, and I don't look at the pressure guage when the canner is in operation, but rely on the weight to tell me that the correct pressure has been reached. I hope this will be alright as there is no one here who would know anything about canning let alone be able to test the pressures. But I always boil for a good twenty minutes any canned meat I have processed, so hope that will keep us safe. I must admit to always being slightly nervous when I open a jar of canned meat though...I am always aware of safety issues.<br /><br />I don't like water bath canning though, and they do a lot of that here, meat mostly, such as fois grois (duck liver). I feel uneasy about having such a lot of boiling water to negotiate when putting the jars in and out of the water. So it was great relief that I came across the info on the web with times and temperatures for using the canner instead. Since then my water bath pot has been used to boil water for taking the hair off pigs (deceased and on their way to the freezer), and for that it is excellent.<br /><br />A good and informative post, and I shall keep an eye on the vent, and the safety valve.Verahttps://www.blogger.com/profile/13235143664894609891noreply@blogger.com