I have run into a problem though with my canner. I tend to over pressurize things, which leads to some overflow. I think I have figured out that the problem is that my stove burners aren't level which in turn throws off the weighted gauge.
To attempt to solve this problem, I am trying to level out my burners by putting coins underneath the plate. This helps a bit, but I don't think that I have just the right adjustment yet. I will keep fidling with it and hopefully get it figured out within the next couple of batches. If all else fails, I'll start canning some water with food coloring to check for overflow.
I just don't think I can bring myself to using a dial though. Any thoughts? (** Added later - I now use washers to level out my canner, and it has done the trick!)
Tools of My TradeMuch of what I preserve is pressure canned due to their low acidity in order to kill all bacteria that would cause dangerous food born illnesses. They can be safely canned by using the recommended times and pressures given for your altitude. I have a couple older Mirro pressure canners given to me that work wonderfully, and my mom has a newer one that she loves as well. If you do some asking around, you might find someone who has given up canning and has one available, or you can look for one like the one pictured below. It should hold around 9 pint jars or 7 quart jars.