Canning problem
 

I put a stew together to can this morning, put it into my 21 qt Presto
canner, and cant get the lid to close. It is on correctly, it just wont
turn to the closed position. There is a little pin sticking up to keep you
from turning it too far, but that shouldn't be a problem.

Does anyone have an idea what is wrong? I may have to wait until tomorrow
and call Presto unless one of you have an answer.

Thanks in advance. Dwayne

Canning problem
 

Dwayne wrote:

> I put a stew together to can this morning, put it into my 21 qt Presto
> canner, and cant get the lid to close. It is on correctly, it just wont
> turn to the closed position. There is a little pin sticking up to keep you
> from turning it too far, but that shouldn't be a problem.
>
> Does anyone have an idea what is wrong? I may have to wait until tomorrow
> and call Presto unless one of you have an answer.
>
> Thanks in advance. Dwayne
>
>
Ok back up and remove the lid. I don't have a Presto so if that pin
sticking up is normal, add a little oil to the gasket & try again. If
the pin sticking up is not normal - check your manual - then I would
suspect you somehow over pressurized and the valve is blown so will need
to replace that. Mine came with an extra valve so maybe check your box?

Canning problem
 

Thanks, but oiling wont fix this problem. The lid will turn about 1/4 inch,
and then makes a clanking noise and stops. It needs to go about a full inch
for the needle on the lid to line up with the "closed" indicator on the pan.
The canner has a guage, not a pressure valve, and a vent hole to cover, when
you want the steam to build up. It doesnt look like the lid will even come
in contact with the pin until the lid is in the closed position.

Dwayne


"~patches~" > wrote in message
...
> Dwayne wrote:
>
>> I put a stew together to can this morning, put it into my 21 qt Presto
>> canner, and cant get the lid to close. It is on correctly, it just wont
>> turn to the closed position. There is a little pin sticking up to keep
>> you from turning it too far, but that shouldn't be a problem.
>>
>> Does anyone have an idea what is wrong? I may have to wait until
>> tomorrow and call Presto unless one of you have an answer.
>>
>> Thanks in advance. Dwayne
> Ok back up and remove the lid. I don't have a Presto so if that pin
> sticking up is normal, add a little oil to the gasket & try again. If the
> pin sticking up is not normal - check your manual - then I would suspect
> you somehow over pressurized and the valve is blown so will need to
> replace that. Mine came with an extra valve so maybe check your box?

Canning problem
 

I solved my problem. I took out the rubber seal, cleaned it up, turned it
upside down, put it back in, and the lid went on like it was supposed to. I
guess turning it over gave it more room for the lids lips to fit in the
grooves. Thanks for your responses.

Dwayne

"Dwayne" > wrote in message
...
>I put a stew together to can this morning, put it into my 21 qt Presto
>canner, and cant get the lid to close. It is on correctly, it just wont
>turn to the closed position. There is a little pin sticking up to keep you
>from turning it too far, but that shouldn't be a problem.
>
> Does anyone have an idea what is wrong? I may have to wait until tomorrow
> and call Presto unless one of you have an answer.
>
> Thanks in advance. Dwayne
>

Canning problem
 

In article >,
"Dwayne" > wrote:

> I solved my problem. I took out the rubber seal, cleaned it up, turned it
> upside down, put it back in, and the lid went on like it was supposed to. I
> guess turning it over gave it more room for the lids lips to fit in the
> grooves. Thanks for your responses.
>
> Dwayne


Dwayne, do you not remove the rubber seal and wash it up after every
session?
--
http://www.jamlady.eboard.com

Canning problem
 

Yes, in fact I just cleaned it for the first time about 2 months ago ( I
first started using a pressure canner in Jan of this year and have used it
an average of twice a month since then.), coated it in vegetable oil, and
replaced it. Can you get them upside down when you replace it?

To clean it I just wiped it down with soapy dish water, and I still have a
place with a slight buildup of dark crusty looking stuff. Would it hurt the
seal to use a scrapper or scratcher to get that off?

Dwayne



"Melba's Jammin'" > wrote in message
...
> In article >,
> "Dwayne" > wrote:
>
>> I solved my problem. I took out the rubber seal, cleaned it up, turned
>> it
>> upside down, put it back in, and the lid went on like it was supposed to.
>> I
>> guess turning it over gave it more room for the lids lips to fit in the
>> grooves. Thanks for your responses.
>>
>> Dwayne
>
>
> Dwayne, do you not remove the rubber seal and wash it up after every
> session?
> --
> http://www.jamlady.eboard.com

Canning problem
 

In article >,
"Dwayne" > wrote:

> Yes, in fact I just cleaned it for the first time about 2 months ago ( I
> first started using a pressure canner in Jan of this year and have used it
> an average of twice a month since then.), coated it in vegetable oil, and
> replaced it. Can you get them upside down when you replace it?
>
> To clean it I just wiped it down with soapy dish water, and I still have a
> place with a slight buildup of dark crusty looking stuff. Would it hurt the
> seal to use a scrapper or scratcher to get that off?
>
> Dwayne
>
>
>
> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Dwayne" > wrote:
> >
> >> I solved my problem. I took out the rubber seal, cleaned it up, turned
> >> it
> >> upside down, put it back in, and the lid went on like it was supposed to.
> >> I
> >> guess turning it over gave it more room for the lids lips to fit in the
> >> grooves. Thanks for your responses.
> >>
> >> Dwayne
> >
> >
> > Dwayne, do you not remove the rubber seal and wash it up after every
> > session?
> > --
> > http://www.jamlady.eboard.com

Eeew, Dude! I remove the rubber seal from my pressure cooker whenever I
wash it. I throw it in the dishwasher. I don't think the rubber ring
has an upside and a downside. And I'd use whatever I needed to to get
the crud (crusty stuff?) off. And I haven't ever lubricated it. But
that's just me. I would expect to do no differently with my pressure
canner.

Canning problem
 

Dwayne wrote:

> Yes, in fact I just cleaned it for the first time about 2 months ago ( I
> first started using a pressure canner in Jan of this year and have used it
> an average of twice a month since then.), coated it in vegetable oil, and
> replaced it. Can you get them upside down when you replace it?
>
> To clean it I just wiped it down with soapy dish water, and I still have a
> place with a slight buildup of dark crusty looking stuff. Would it hurt the
> seal to use a scrapper or scratcher to get that off?
>

Dwayne, my pressure canner is in use about once a week right now since
the produce is calming down. I clean the seal after every use and
lightly oil it before each use. I haven't noticed any kind of crusty
build up. That doesn't sound right to me. Have you tried soaking it in
hot water with a good splash of vinegar? The vinegar will dissolve any
hard water deposits. I add vinegar to the water in the canner to
prevent those deposits from getting on the jars and keep the canner clean.
> Dwayne
>
>
>
> "Melba's Jammin'" > wrote in message
> ...
>
>>In article >,
>>"Dwayne" > wrote:
>>
>>
>>>I solved my problem. I took out the rubber seal, cleaned it up, turned
>>>it
>>>upside down, put it back in, and the lid went on like it was supposed to.
>>>I
>>>guess turning it over gave it more room for the lids lips to fit in the
>>>grooves. Thanks for your responses.
>>>
>>>Dwayne
>>
>>
>>Dwayne, do you not remove the rubber seal and wash it up after every
>>session?
>>--
>>http://www.jamlady.eboard.com
>
>
>

Canning problem
 

Barbara Schaller wrote:

> <snip>

>
> Eeew, Dude! I remove the rubber seal from my pressure cooker whenever I
> wash it. I throw it in the dishwasher.

There's a significant difference between pressure cooking and pressure canning.
In canning the cooking happens inside the jar and what happens outside the jar is
of
little interest to the food. Thus, the fastidious (and warranted) cleanth you
bring to bear
upon your pressure cooker sealing ring is lost upon the canner. In fact, you
should be able to use
cowshit as a canning rack, embed your canning jars into it, add a few inches of
water and can safely
to your heart's content (assuming that the resultant cowshit soup's
temperature/pressure curve
does not deviate from that of water). The only difference between that admittedly
bizarre scenario
and the standard one is that in the former your downwind neighbors would likely
strike your name
from their xmas card list.


> I don't think the rubber ring
> has an upside and a downside.

A new ring does not. A well-used one is a different matter. I encountered the
same problem
that Dwayne did. I could feel the lid lugs fetching up against those on the pot
but couldn't
divine why that was so until I retraced my steps and recalled that I had removed
and replaced
the ring. This recollection prompted me to wonder if the ring had developed a
sidedness
which escaped observation, even when I looked for it specifically. I flipped the
ring over
and all was well w/ the world. Temperature of the sealing ring plays a
significant role as well.
Leave your canner out on a cold porch overnight and try to latch down the lid.in
the morning.
Good luck.


> And I'd use whatever I needed to to get
> the crud (crusty stuff?) off. And I haven't ever lubricated it. But
> that's just me. I would expect to do no differently with my pressure
> canner.

Lubricating or not is an individual choice. But if one is disinclined to wash the
canner's
sealing ring after each use, vegetable oil/ shortening, which tends to get gummy
in short order,
ought to be eschewed in favor of silicone grease.

P