You Have the best video on understanding the weighted Jiggler on top of your pressure canner. You say the weight should wiggle every 15 to 30 seconds, thats what I listen for. I also like to use my canner outside or if its cold outside I can in garage. Thanks for the good watch.
The most important thing about having that pressure weight set properly is, if you have it jumping around constantly, you take the risk of boiling your pressure cooker dry, which not only ruins the food, but can cause distortion in the pot that never goes back to normal once cooled off. The American Book of Pressure Cooking states very strictly to NEVER eat anything that was in a pressure CANNER that allowed itself to go BELOW the required pressure, even for a short time, you simply have to start over, that is how serious it is to lose your pressure...so start with a lot of heat and turn your pressure cooked DOWN until you get just what this video shows, 15 seconds and then and little " dance".
The jiggler is going to control the pressure...that is its job. The gauge may not be exactly accurate and can change over time with use and/or damage. The difference between too high a heat and the jiggler running like a freight-train or gently releasing as I showed in the video is probably the difference of only less than 1/2 pound of pressure. So, I would trust the jiggler and use the gauge as a point of reference. ...just my opinion! Hope that helps.
You Have the best video on understanding the weighted Jiggler on top of your pressure canner. You say the weight should wiggle every 15 to 30 seconds, thats what I listen for. I also like to use my canner outside or if its cold outside I can in garage. Thanks for the good watch.
Thank you so much for the kind words. Excellent! :)
Alright you explained the jiggler how i can understand it. Thank you so much.
Excellent! Glad it was beneficial. Thanks!
The most important thing about having that pressure weight set properly is, if you have it jumping around constantly, you take the risk of boiling your pressure cooker dry, which not only ruins the food, but can cause distortion in the pot that never goes back to normal once cooled off.
The American Book of Pressure Cooking states very strictly to NEVER eat anything that was in a pressure CANNER that allowed itself to go BELOW the required pressure, even for a short time, you simply have to start over, that is how serious it is to lose your pressure...so start with a lot of heat and turn your pressure cooked DOWN until you get just what this video shows, 15 seconds and then and little " dance".
Yep...Indeed! Thanks.
Thank you for the video. Super straightforward.
You're welcome! ...appreciated!
Thank you for this!!! You are a life saver!
You're welcome! Glad it was a benefit!
Thankful..from a newbie!
So if the jiggler and the pressure gauge don't agree, adjust the heat to make the jiggler behave as you described and ignore the gauge? Thanks.
The jiggler is going to control the pressure...that is its job. The gauge may not be exactly accurate and can change over time with use and/or damage. The difference between too high a heat and the jiggler running like a freight-train or gently releasing as I showed in the video is probably the difference of only less than 1/2 pound of pressure. So, I would trust the jiggler and use the gauge as a point of reference. ...just my opinion! Hope that helps.
Excellent advice and cracklings👀🔥😋
Thank you!