I'm new to home canning. Other than helping my grandmother dig
potatoes and shell peas, but that's another story... I successfully
canned some pear preserves in a boiling water bath recently. No
problems there. Before making the preserves I read the first few
chapters of "Putting Food By" and skimmed the rest.

Now I want to start pressure canning. We're getting into soup
weather. When I make soup, it's usually in a big pot, so we often
have to eat the same soup every day for a week. (In the past I've
frozen individual portions, but freezer space is limited.) I'd like
to start canning pints to use as lunches.

So I need a pressure canner. I don't want to spend a lot of money up
front, but at the same time I don't mind paying a little more for
quality. It looks like my choices are dial gauge or dead weight. I'm
confused about the practical differences.

My background is in science and engineering, so naturally I prefer
knowing *exactly* what the pressure is. Not some vague approximation
that involves counting blips. I know dials have to be calibrated
periodically, but still, it seems better to have a slightly unreliable
thing with numbers than an equally unreliable thing without numbers.
An educated guess is better than a shot in the dark.

Yet people still buy the dead weight type... There must be a good
reason. Maybe it has something to do mechanically simple designs
possibly being more reliable than complex designs. Or maybe it's
because the little weights cost so much less. Saving money is a good
thing.

So what am I missing here? And do you have any suggestions for
specific brands and features that might work in my situation? If it
helps, we have an electric range with coil burners.

Thanks!!

- Charlie in Norman OK

Charlie wrote:
I'm new to home canning. Other than helping my grandmother dig
potatoes and shell peas, but that's another story... I successfully
canned some pear preserves in a boiling water bath recently. No
problems there. Before making the preserves I read the first few
chapters of "Putting Food By" and skimmed the rest.

Now I want to start pressure canning. We're getting into soup
weather. When I make soup, it's usually in a big pot, so we often
have to eat the same soup every day for a week. (In the past I've
frozen individual portions, but freezer space is limited.) I'd like
to start canning pints to use as lunches.

So I need a pressure canner. I don't want to spend a lot of money up
front, but at the same time I don't mind paying a little more for
quality. It looks like my choices are dial gauge or dead weight. I'm
confused about the practical differences.

My background is in science and engineering, so naturally I prefer
knowing *exactly* what the pressure is. Not some vague approximation
that involves counting blips. I know dials have to be calibrated
periodically, but still, it seems better to have a slightly unreliable
thing with numbers than an equally unreliable thing without numbers.
An educated guess is better than a shot in the dark.

Yet people still buy the dead weight type... There must be a good
reason. Maybe it has something to do mechanically simple designs
possibly being more reliable than complex designs. Or maybe it's
because the little weights cost so much less. Saving money is a good
thing.

So what am I missing here? And do you have any suggestions for
specific brands and features that might work in my situation? If it
helps, we have an electric range with coil burners.

Thanks!!

- Charlie in Norman OK


Dial gauge:
Disadvantages: You have to get it calibrated periodically. You have to
watch it more closely.

Advantages: You have more flexability to adjust the pressure to
compensate for altitude. They are silent.

Dead weight:
Disadvantages: Noisy (big problem if you can at night and have a surly
or phobic spouse). If you are over 1000 ft elevation you have to adjust
the processing pressure all the way up to 15 pounds in one big jump
(leads to overprocessing)

Advantages: Never needs calibration. You don't have to watch it to
maintain the right pressure.

The two systems seem evenly matched to me. And the cost is about the same.

I think All American canners have both a weighted gauge and a dial
gauge, so you can use it either way, but they are big and heavy and
expensive.

Best regards,
Bob

Charlie wrote:
I'm new to home canning. Other than helping my grandmother dig
potatoes and shell peas, but that's another story... I successfully
canned some pear preserves in a boiling water bath recently. No
problems there. Before making the preserves I read the first few
chapters of "Putting Food By" and skimmed the rest.

Now I want to start pressure canning. We're getting into soup
weather. When I make soup, it's usually in a big pot, so we often
have to eat the same soup every day for a week. (In the past I've
frozen individual portions, but freezer space is limited.) I'd like
to start canning pints to use as lunches.

So I need a pressure canner. I don't want to spend a lot of money up
front, but at the same time I don't mind paying a little more for
quality. It looks like my choices are dial gauge or dead weight. I'm
confused about the practical differences.

My background is in science and engineering, so naturally I prefer
knowing *exactly* what the pressure is. Not some vague approximation
that involves counting blips. I know dials have to be calibrated
periodically, but still, it seems better to have a slightly unreliable
thing with numbers than an equally unreliable thing without numbers.
An educated guess is better than a shot in the dark.

Yet people still buy the dead weight type... There must be a good
reason. Maybe it has something to do mechanically simple designs
possibly being more reliable than complex designs. Or maybe it's
because the little weights cost so much less. Saving money is a good
thing.

So what am I missing here? And do you have any suggestions for
specific brands and features that might work in my situation? If it
helps, we have an electric range with coil burners.

Thanks!!

- Charlie in Norman OK


Dial gauge:
Disadvantages: You have to get it calibrated periodically. You have to
watch it more closely.

Advantages: You have more flexability to adjust the pressure to
compensate for altitude. They are silent.

Dead weight:
Disadvantages: Noisy (big problem if you can at night and have a surly
or phobic spouse). If you are over 1000 ft elevation you have to adjust
the processing pressure all the way up to 15 pounds in one big jump
(leads to overprocessing)

Advantages: Never needs calibration. You don't have to watch it to
maintain the right pressure.

The two systems seem evenly matched to me. And the cost is about the same.

I think All American canners have both a weighted gauge and a dial
gauge, so you can use it either way, but they are big and heavy and
expensive.

Best regards,
Bob

zxcvbob wrote:

Charlie wrote:

I'm new to home canning. Other than helping my grandmother dig
potatoes and shell peas, but that's another story... I successfully
canned some pear preserves in a boiling water bath recently. No
problems there. Before making the preserves I read the first few
chapters of "Putting Food By" and skimmed the rest.

Now I want to start pressure canning. We're getting into soup
weather. When I make soup, it's usually in a big pot, so we often
have to eat the same soup every day for a week. (In the past I've
frozen individual portions, but freezer space is limited.) I'd like
to start canning pints to use as lunches.

So I need a pressure canner. I don't want to spend a lot of money up
front, but at the same time I don't mind paying a little more for
quality. It looks like my choices are dial gauge or dead weight. I'm
confused about the practical differences.

My background is in science and engineering, so naturally I prefer
knowing *exactly* what the pressure is. Not some vague approximation
that involves counting blips. I know dials have to be calibrated
periodically, but still, it seems better to have a slightly unreliable
thing with numbers than an equally unreliable thing without numbers.
An educated guess is better than a shot in the dark.

Yet people still buy the dead weight type... There must be a good
reason. Maybe it has something to do mechanically simple designs
possibly being more reliable than complex designs. Or maybe it's
because the little weights cost so much less. Saving money is a good
thing.

So what am I missing here? And do you have any suggestions for
specific brands and features that might work in my situation? If it
helps, we have an electric range with coil burners.

Thanks!!

- Charlie in Norman OK



Dial gauge:
Disadvantages: You have to get it calibrated periodically. You have to
watch it more closely.

Advantages: You have more flexability to adjust the pressure to
compensate for altitude. They are silent.

Dead weight:
Disadvantages: Noisy (big problem if you can at night and have a surly
or phobic spouse). If you are over 1000 ft elevation you have to adjust
the processing pressure all the way up to 15 pounds in one big jump
(leads to overprocessing)

Advantages: Never needs calibration. You don't have to watch it to
maintain the right pressure.

The two systems seem evenly matched to me. And the cost is about the same.

I think All American canners have both a weighted gauge and a dial
gauge, so you can use it either way, but they are big and heavy and
expensive.

Best regards,
Bob

I can't speak for weighted "wobblers" as I have never owned one. Have
owned a dial gauge canner for about 40 years and it's never failed me. I
get the pressure gauge calibrated annually before canning season and
have had to replace it once, about 5 years ago. I also have a background
in science and industry and actually ran high pressure (3000 psig)
boilers for about 5 years over 30 years ago. I personally trust the
pressure gauge more than I do a "jiggler/wobbler" to tell me pressure. YMMV

George

zxcvbob wrote:

Charlie wrote:

I'm new to home canning. Other than helping my grandmother dig
potatoes and shell peas, but that's another story... I successfully
canned some pear preserves in a boiling water bath recently. No
problems there. Before making the preserves I read the first few
chapters of "Putting Food By" and skimmed the rest.

Now I want to start pressure canning. We're getting into soup
weather. When I make soup, it's usually in a big pot, so we often
have to eat the same soup every day for a week. (In the past I've
frozen individual portions, but freezer space is limited.) I'd like
to start canning pints to use as lunches.

So I need a pressure canner. I don't want to spend a lot of money up
front, but at the same time I don't mind paying a little more for
quality. It looks like my choices are dial gauge or dead weight. I'm
confused about the practical differences.

My background is in science and engineering, so naturally I prefer
knowing *exactly* what the pressure is. Not some vague approximation
that involves counting blips. I know dials have to be calibrated
periodically, but still, it seems better to have a slightly unreliable
thing with numbers than an equally unreliable thing without numbers.
An educated guess is better than a shot in the dark.

Yet people still buy the dead weight type... There must be a good
reason. Maybe it has something to do mechanically simple designs
possibly being more reliable than complex designs. Or maybe it's
because the little weights cost so much less. Saving money is a good
thing.

So what am I missing here? And do you have any suggestions for
specific brands and features that might work in my situation? If it
helps, we have an electric range with coil burners.

Thanks!!

- Charlie in Norman OK



Dial gauge:
Disadvantages: You have to get it calibrated periodically. You have to
watch it more closely.

Advantages: You have more flexability to adjust the pressure to
compensate for altitude. They are silent.

Dead weight:
Disadvantages: Noisy (big problem if you can at night and have a surly
or phobic spouse). If you are over 1000 ft elevation you have to adjust
the processing pressure all the way up to 15 pounds in one big jump
(leads to overprocessing)

Advantages: Never needs calibration. You don't have to watch it to
maintain the right pressure.

The two systems seem evenly matched to me. And the cost is about the same.

I think All American canners have both a weighted gauge and a dial
gauge, so you can use it either way, but they are big and heavy and
expensive.

Best regards,
Bob

I can't speak for weighted "wobblers" as I have never owned one. Have
owned a dial gauge canner for about 40 years and it's never failed me. I
get the pressure gauge calibrated annually before canning season and
have had to replace it once, about 5 years ago. I also have a background
in science and industry and actually ran high pressure (3000 psig)
boilers for about 5 years over 30 years ago. I personally trust the
pressure gauge more than I do a "jiggler/wobbler" to tell me pressure. YMMV

George

zxcvbob wrote:
Dead weight:
Disadvantages: Noisy (big problem if you can at night and have a surly
or phobic spouse). If you are over 1000 ft elevation you have to adjust
the processing pressure all the way up to 15 pounds in one big jump
(leads to overprocessing)

Advantages: Never needs calibration. You don't have to watch it to
maintain the right pressure.

I'm actually leaning towards a dead-weight canner now. It seams to be
cheaper on eBay that way. Also I'm starting to like the idea of
checking pressure by sound and not having to sit there watching it.

Our elevation is a bit under 1200 ft, so I'm not sure whether
adjustment for altitude would be necessary.

Someone on another thread suggested Mirro canners. Any advice on what
to look for in those?

- Charlie in Norman OK

zxcvbob wrote:
Dead weight:
Disadvantages: Noisy (big problem if you can at night and have a surly
or phobic spouse). If you are over 1000 ft elevation you have to adjust
the processing pressure all the way up to 15 pounds in one big jump
(leads to overprocessing)

Advantages: Never needs calibration. You don't have to watch it to
maintain the right pressure.

I'm actually leaning towards a dead-weight canner now. It seams to be
cheaper on eBay that way. Also I'm starting to like the idea of
checking pressure by sound and not having to sit there watching it.

Our elevation is a bit under 1200 ft, so I'm not sure whether
adjustment for altitude would be necessary.

Someone on another thread suggested Mirro canners. Any advice on what
to look for in those?

- Charlie in Norman OK