Bought this used, how do I know when it’s at the right pressure?
I got it for $10 so I couldn’t pass it up, but I’ve never used one before. Is it okay that it doesn’t have a pressure gauge?
by IncandescentJawa
7 Comments
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VictorEcho1
When the weight starts rocking you have reached pressure.
There are three combinations of weights: -no rings (5 psi) -one ring (10 psi) -two rings (15 psi)
It’s as simple as that!
timespassing_
IMO weighted is better because it doesn’t need the calibration checked annually. It’s at pressure when the weigh rocks. If you didn’t get the manual with it, look up the manual online to make sure you understand all the safe and food safe guidelines.
Waltzing_With_Bears
The bit on top is a jiggler, it moves around and lets off steam when its high enough pressure (sounds a tad like a kettle full of rattle snakes) it should have 2 rings and its self, the thing its self is 5 PSI, with 1 of the extra bits it should be 10 and another is 15, if your recipe does not state a pressure divisible by 5 its best to go up to the next one
dadBod200
Make sure you adjust your pressure to your elevation.
justherefortheshow06
This should be posted in sneaky feet. And it would probably be the ultimate winner.
BicycleOdd7489
Reach out to you county extension office. They can check the pressure for accuracy, check the seals and advise you about it. Often for free.
7 Comments
Hi u/IncandescentJawa,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. Thank you!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
When the weight starts rocking you have reached pressure.
There are three combinations of weights:
-no rings (5 psi)
-one ring (10 psi)
-two rings (15 psi)
It’s as simple as that!
IMO weighted is better because it doesn’t need the calibration checked annually. It’s at pressure when the weigh rocks. If you didn’t get the manual with it, look up the manual online to make sure you understand all the safe and food safe guidelines.
The bit on top is a jiggler, it moves around and lets off steam when its high enough pressure (sounds a tad like a kettle full of rattle snakes) it should have 2 rings and its self, the thing its self is 5 PSI, with 1 of the extra bits it should be 10 and another is 15, if your recipe does not state a pressure divisible by 5 its best to go up to the next one
Make sure you adjust your pressure to your elevation.
This should be posted in sneaky feet. And it would probably be the ultimate winner.
Reach out to you county extension office. They can check the pressure for accuracy, check the seals and advise you about it. Often for free.