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

Ross Reid wrote:

> 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

As a volunteer firefighter many years ago I went to a reported fire that
was really a pressure canner that had exploded into the kitchen ceiling.
Never saw anything like that before or after and never did find out what
made it overpressure and blow. there wasn't enough of the top and the
lid left to diagnose. Luckily no one was hurt but the lady of the house
sure marked her laundry that day. Never saw anyone that pale before.

George