• If you are having problems logging in please use the Contact Us in the lower right hand corner of the forum page for assistance.

Attention all canners

K

katrina

Well-known member
Joined
Feb 14, 2005
Messages
8,773
Location
East north east of Soapweed
I needed a new rubber seal for my pressure cooker and I can not get the sucker unsealed. Roscoe and Carter both have to help get the lid off. Any suggestions??? Yes Cal I have tried cooking oil.....
Thanks...... :D
 
http://www.pressurecooker-outlet.com/index.htm

This site should have any seal you need. It's where I get my pressure cooker seals from.

Cookin oil when it gets that hot for that long more or less turns to gooey rubber. So basically by usin the cookin oil on your seal in hopes of makin it release easier, your probably making it harder to get undone.
 
New pressure cookers are terribly expensive, and not built anywhere near as good as the older ones. When I started lookin for one. I looked at the new one's and just didn't like them. So ended up at an antique store and got 3 big ones for $100 total. New one's, that you can do quarts in, run upwards around $300+. It's so easy to just replace the seal in the old one. There's not a whole bunch of "working parts" on a pressure cooker, all of which can be replaced relatively inexpensively.
 
New one's, that you can do quarts in, run upwards around $300+.
Click to expand...
Thats an American canner and NO seal yeah I would LOVE one of those.
Presto with rubber seal handles 7 qts you can get for just over $100 and if you know someone who works at Wal Mart you can get it for $80
 
Great advice everyone... Mine is a mirro. And I did look at new ones, but like lilly says I thought they were cheap made, with a spendy price. I did seven quarts of beans and I can get the lid on, but it only took roscoe to take it off this time. Sooo I think it's getting easier to take off. The directions on the box said to use cooking oil, but I will try it without next time....(WD40 did run through my mind). I've got 14 quarts of maters to do this afternoon then pickles tomorrow....
 
katrina said:
I needed a new rubber seal for my pressure cooker and I can not get the sucker unsealed. Roscoe and Carter both have to help get the lid off. Any suggestions??? Yes Cal I have tried cooking oil.....
Thanks...... :D
Click to expand...
How about AI lube? :)
 
Cal said:
How about AI lube? :)
Click to expand...

I was thinking along those lines as well. Howabout some KY Jelly? Years ago, around 1980, I worked at McDonalds and that was what we used to use on all the 'O' rings for the ic cream, shake and any other machines that used/needed rubber seals/gaskets. Worked beautifully.

I also have a Mirro, but fortunately I haven't had any issues with the gasket.......yet. I use a 'steamer-canner' for my tomatoes, apples, peaches, jellies, pickles etc. They are great canners. Only need less than a gallon of water and therefore heats alot quicker than the old way of filling a huge pot for boiling water baths. Most of the time I use a propane 'cooker' so's I don't heat the house up.

Good luck.

K
 
I never pressure cook my tomatoes or pickles. All I do to them is after they are put in the hot jars....maters hot too and seal.......then I give them a water bath, and boil for 10 minutes. Pickles I do the same thing. I just put up a few jars of pickled okra this afternoon, put the okra in the jars with a pepper and clove of garlic, dill and salt, poured the hot water/vinegar over them, seal. Then water bath em for ten minutes.
 
Me too. I use a water bath canner. Since it's just the two of us now, I use mostly pints, so I don't have to use the big canner. If we have company I just open more jars.

The pickles I use at home I don't even put in the canner. I do however have a cold room in the basement that's as good as a fridge in the winter, so keeping is not a problem. And I use the proper pickling vinegar to make them too, instead of the regular stuff. Pickles that I'm going to sell at the farmer's market get put through the canner, since I'm not sure where they'll end up and how they'll be stored.

I bought a pressure canner many years ago, but the thing always made me nervous. I had pictures in my mind of the darn thing exploding. :roll: :roll: I guess I should have used it more and then I'd get over that. :D :D :D
 
Got one of those electric pressure cookers as a gift. It won't hold quarts just pints.
Never used it. went to the local hardware store and picked up a new one that holds quarts. I think I paid $75 for it. I will have to look at the box to be sure.
 
I try and follow my canning book and it says 45 minutes in the water bath for maters. If I have alot of maters I pressure cook them for 25 minutes. Speeds up the process for me. Pickles I water bath them just long enough to get a good seal, too long and they get soft. yuk....
The boys go to college friday, so it's going to be really quite next week..
 

Latest posts

Back
Top