A girlfriend of mine bought a water bath and pressure canning set and this is the pressure cooker … worried that the money was wasted. May I have advice?
by Relevant-Zucchini4
6 Comments
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justherefortheshow06
Looks pretty rough. I wouldn’t trust my food in that. Not for 150. You can get a nice all American canner for 300 that you’ll hand down to your kids.
justtiptoeingthru2
That needs a gooooood scrub.
After that… do a test drive. Do not actually can anything just yet. Check the valve and see if it’s still accurate.
If it passes testing… try a small batch of something that you don’t mind if the batch gets ruined like… persimmon-rhubarb-lemon preserves. <*shiver*>
If that passes… go forth and can.
cantkillcoyote
If you’re in the US, contact your university extension service. They may be able to point you in the right direction to restore the canner.
jmputnam
Looks like relatively mild corrosion for long-term storage. I’d clean it up and see if there’s any deep pitting or just surface discoloration, then pressure test.
What does the rest of it look like? Bottom relatively clean and flat?
You’ll want to replace the old pressure relief, believe that lid uses standard pipe threading so you can put in a weighted regulator stem if you want.
I wouldn’t trust the pressure gauge.
Can’t be sure, but I *think* that has an old solder-filled emergency relief that works on temperature, not pressure. Hard to tell from the listing photos.
Overall, if you clean it up and it’s not badly pitted, it should be reliable for decades. I used to use a much older one from back when they were still named National Pressure Retorts instead of canners and cookers. Built like a tank, safe to run at 20+ psi when they were new.
Relevant-Zucchini4
Thanks guys, I’m taking screen shots and sending them over.
6 Comments
Hi u/Relevant-Zucchini4,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. Thank you!
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Looks pretty rough. I wouldn’t trust my food in that. Not for 150. You can get a nice all American canner for 300 that you’ll hand down to your kids.
That needs a gooooood scrub.
After that… do a test drive. Do not actually can anything just yet. Check the valve and see if it’s still accurate.
If it passes testing… try a small batch of something that you don’t mind if the batch gets ruined like… persimmon-rhubarb-lemon preserves. <*shiver*>
If that passes… go forth and can.
If you’re in the US, contact your university extension service. They may be able to point you in the right direction to restore the canner.
Looks like relatively mild corrosion for long-term storage. I’d clean it up and see if there’s any deep pitting or just surface discoloration, then pressure test.
What does the rest of it look like? Bottom relatively clean and flat?
You’ll want to replace the old pressure relief, believe that lid uses standard pipe threading so you can put in a weighted regulator stem if you want.
I wouldn’t trust the pressure gauge.
Can’t be sure, but I *think* that has an old solder-filled emergency relief that works on temperature, not pressure. Hard to tell from the listing photos.
Overall, if you clean it up and it’s not badly pitted, it should be reliable for decades. I used to use a much older one from back when they were still named National Pressure Retorts instead of canners and cookers. Built like a tank, safe to run at 20+ psi when they were new.
Thanks guys, I’m taking screen shots and sending them over.
Edit: trying to not sound like a total hick