Michael Horowitz > wrote:

>It wasn't simply because of my interest in canning, but it added to
>the push to get away from my electric cooktop and move to gas.
>I have four burners ranging in size from 1 1/2" to 4".
>So, my copy of BBB finally came in and I'm canning chili on the new
>cooktop.
>Started off on the major burner to make steam for :10 and get me up to
>10psi. Then off to the smallest burner to keep the psi steady.
>I'm having the dickens of a time finding that knob position that will
>keep the needle steady at 10.5 psi.
>And I want to go downstairs and watch WestWing, but I'm concerned that
>unless I find that sweetspot where heat loss=heat added, the needle
>will roll one way or the other like a lumberjack on a logroll.
>I know that if I go below the target psi I need to start from the
>beginning with my timing, so I'm jumping up every :05 to see what's
>up.
>How do you handle the temp. adjustment business? - Mike
>
Mike,

My suggestion would be to plan your pressure canning so it doesn't
conflict with your TV watching.
I've been pressure cooking and pressure canning for over 25 years now
and I wouldn't dream of leaving either to their own devices. There is
simply no doubt in my mind that ol' Murphy and his law would move in
the minute I left the kitchen ;-(.

Ross