I got it to save money but cant find a straight answer anywhere. I don't see any numbers on the weighted guage (5, 10, 15) and I don't know if the valve it sits on is broken or if thats part of the design and where the steam comes out. I'm also not sure how much water to add to it. I do know to wait until 10 minutes of steady steam comes out before putting the weighted guage on. I also know to make sure it maintains desired pressure before trying it on a bunch of jarred food, I learned that the hard way from my last canner.
by PinkTulip1999
9 Comments
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I would use the graduated weights to check the accuracy of the pressure gauge. Just a guess but if you use 2-3” of water on bottom, you are likely safe. I would test it out with water in some jars.
See if this site helps: [https://pickyourown.org/Old-National-No-7-pressure-canner-parts.php](https://pickyourown.org/Old-National-No-7-pressure-canner-parts.php)
Please don’t use the recipes. Also, I would do a test of jars filled with water so that you can get a feel for it.
I have one just like it, except it has a manually controlled screw type release valve to control the pressure. It works great, but always makes me uneasy.
IIRC you should be able to take it to your local extension office for them to check the accuracy of the gauge for you before using.
I think [this](https://www.pickyourown.org/canning_equipment/OldNationalNumber7PressureCannerInstructions.pdf) manual is the one you need…double check though.
In some states/counties in the US, your extension agent may offer to check the gauge for you. Also the agent can give it a once over to see if there are any other issues.
It looks almost exactly like my presto that I inherited from my uncle. I still use it, although I use a presto weight and ignore the gage.
Get spare parts and this thing will last you for the rest of your life.
If you still enjoy canning in two or three years look at All American canners.