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Pressure canning.

C

caterpillar guy

Well-known Member
I have an old National Victory Pressure canner. Testing it since nobody seems to know anything about it. The pressure went to about 22 PSI to get the spring pressure relief to start to bleed off. The gage has a caution point at 20. Was checking to see if either was working. So is it the gage that is off or the relief? I am guessing with an old canner like this one that probably goes back to the war years it could be both.
Now for canning string beans how long does it take in the canner? and how hot?
 

pts: 10 lbs for 20 minutes
qts: 10 lbs for 25 minutes

me and the wife put up over 150 qts of veggies out of our garden this spring.

we have 2 pressure cookers and use the Ball Blue book dated 1973. its a step-by-step instruction/canning guide for just about anything that comes out of the garden, orchard, or fence row.

any more questions just contact me here on the IH forum

bass[/i]
 
caterpillar guy- Looks like you have an explosion waiting to happen. Go buy a new canner.

At my elevation beans are canned @ 10 lb for 20 minutes/
 
Search Presto canner manual online. Gives all the instructions you need. Take the lid to your county extension office to test the gauge. Call them first to check if they do that.
I have mine tested each year.
Richard
 
I have 5 pressure canners. I use the oldest one all the time.
Richard
a234835.jpg
 
Do have it tested. 22 psi is too high for a home canner. 10 to 15 psi are the common standards.
To see what kind of forces are at work, calculate the inside area of the canner. Pi times the diameter gives you the area of the top and bottom. Now, take the diameter times the height. That gives you the area of the sides. Now, multiply that by 22 pounds, and you have the total force contained in the canner. You will find a shockingly high amount of force contained inside that vessel. Then recalculate using the correct 10 or 15 pounds. Quite a difference. Add to that, the superheated liquid contained within, and you will see that you have a potentially fatal amount of energy to be released in the case of a rupture.
Please have it tested and recalibrated in necessary.
 
(quoted from post at 13:05:53 08/16/16) I have an old National Victory Pressure canner. Testing it since nobody seems to know anything about it. The pressure went to about 22 PSI to get the spring pressure relief to start to bleed off. The gage has a caution point at 20. Was checking to see if either was working. So is it the gage that is off or the relief? I am guessing with an old canner like this one that probably goes back to the war years it could be both.
Now for canning string beans how long does it take in the canner? and how hot?
Click to expand...

Stop using that till you get it figured out!!!!!!!!!!!!!!

It should control at 5# 10# 15#, no more!!!!

It sounds like you are dumping on the safety.
 
I understand the pressure issue. I Also understand the relief deal. I was just trying to find out if the gage or the relief was correct. I guess I need to check the gage first then the spring relief. Yup I would agree that over about 15PSI is to high. Where can I get parts for this old of a canner. The old tag/ label is not hardly readable. It was not a riveted tag. I can read Victory and most of what comes up on information is for the Victory #2 canner.
 
Most of them have gauges that have 1/8 NPT threads. Many hardware stores carry them and they are available online. Does yours have a gasket or is the seal metal to metal?
Richard
 
When canning it is always best to follow a recipe that way you know what to do and what not to do.
If you need a recipe fell free to send me an e-mail and I can scan a tone of them
 
Thanks Old I think we have it in the recipe thing. Beans are pretty easy just get into jars add water some salt and cook .
 
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