Pressure Cooker Safety Return To Archives | Search

Please Visit Our New Forums at Mycotopia
Please visit our Sponsors

Mycotopia Web Archive Archive Sterilization & Pasturization Methods. Pressure Cooker Safety Previous Next

ClosedClosed: New threads not accepted on this page
Topic Author Last Poster Posts Pages Last Post
Pressure Cooker 101 - 1

Top of pageBottom of pageLink to this message

Nan (Nanook)
Posted on Tuesday, October 23, 2001 - 07:31 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

Reprinted

11.1.3 [What do I need to know about gauges and weights ?]

Dial gauges must be tested *every* year before canning season
[Hey! Maybe near the time of daylight saving; you're changing your
clock and checking your smoke alarm anyway.--LEB], and sometime
throughout the canning season, depending on the amount of use. This
gauge should also be tested/retested if the lid was dropped, because
a sharp jolt can cause a dial gauge to lose its calibration.

Even if you buy a brand-spanking-new dial gauge pressure canner, you
*must still* test the gauge. I've found that nearly 50% of new dial gauges
have gross errors on the minus scale (i.e. inside doesn't get as hot as the
dial gauge would lead you to believe).

[ Dial gauge are required at elevation in excess of 10,000 ft.as the weight
of a deadweight canner is insufficient to generate the pressure needed to
achieve 240F. ]

Weights are considered foolproof. A few folks have reported seepage from jars when using dead-weight type canner. Jars lids must be clean and tightened properly before processing. REDUCE the heat to the minimun required to keep the weight rocking gently. Any more heat than this and the jars will be over-pressurized in relation to the pressure inside the pot - seepage will result. Opening a canner or inducing a sudden temperature drop will cause a pressure drop - seepage will result.

Do not over-pressure ANY canner, NEVER douse a canner with cold water, and allow the canner to cool to 0 pressure before opening the canner. There should be no seepage - period. Seepage is a sign of an imperfect seal caused by improper procedure or faulty equipment. --ED]

From: (Gary Phillips x397)
>Yes I bet...I would love to find one at a garage sale. BTW if I ever do,
>do you know what to look for to make sure it is still operating safely?

Sure. Check the rim of both pan and lid to make sure there are no nicks or damage to the interlocking tabs. Make sure the safety pressure release
(usually a rivet-like rubber plug) is still present and soft and moving
freely in its slightly oversized hole. Check the gasket that goes between
pan and lid for cracks or hardening. Make sure the pressure vent is clean
and open, and that the seat for the pressure release weight is smooth and
fits well. If there is a pressure gauge, it MUST be recalibrated.
Contact the manufacturer for information about that. It would probably be a good idea to order a new gasket and a safety release at the same time. (And an instruction manual if you didn't get one with the canner.)

When you are satisfied that everything is present and working, run a test
with just water in the pan. Raise pressure to 5 psi and hold it for 15 or
20 minutes, watching carefully for leaks or drips that might indicate
problems. If there is a safety interlock to prevent opening while pressure
is present examine it to determine whether it has activated. Allow
pressure to drop and make sure the interlock doesn't release (not by trying toopen the pan under pressure, but by visual examination) until pressure is gone and you can remove the release weight without any steam escaping.


[ For deadweight canners the checks and tests are similar with the sole
exception of calibration which is never needed. Be sure you get the three
weights which create the 5,10 and 15 lb pressures when used additively. --ED ] (Mine has one weight with three holes)

Care Of Pressure Canning Equipment

To preserve low-acid foods which are safe, good tasting and nutritious, you need to correctly use equipment which is well-maintained and in good operating condition.

Safety Vents or Petcocks:

- Be sure the vent is clear and unobstructed. Use Q-tip or cotton string to clean.

- Be sure vent tubes are screwed tightly into lid.

- If it is a model with vent under the handle, be sure the lever is moving freely.

- If it is a model with a petcock, be sure it opens and closes freely, either by screwing or flipping the lever up and down.

- If there is a film from hard water on the petcock, and it can be unscrewed from the lid, soak the parts in vinegar, then wash and dry.

- A ball and socket type petcock can be cleaned with silver polish.

Safety Overpressure Plugs:

- If it is a metal alloy or composition metal plug that screws into the lid, do not try to remove it.

- If it is a rubber plug, use the thumbnail test to see if the rubber is still pliable enough. If pressure with thumbnail leaves a permanent dent in the rubber it is too brittle for safe use and should be replaced.

- If either type of plug has been blown out by overpressure in the canner, it must be replaced by a new plug. Do not try to reuse the plug that blew out.

Gaskets:

- Soak gasket in hot water for an hour to soften before the first
use of the season.

- Insert gasket into its groove in lid. If it is either too shrunken to fit to the edge, or too stretched to lie smoothly in the lid, it must be replaced.

- Use thumbnail test - if pressure with thumbnail leaves a permanent
dent in rubber, it is too brittle and should be replaced. Rubber safety plug should be replaced at the same time, since it will probably be too brittle also.

Presto suggests coating the rubber gasket with vegetable oil before use. I
concur and further suggest a rubber gasket be given a little smear of oil
{ use a brush to avoid injury to the finger} when putting it on the pot. Dry
rubber can tear very easily due to friction against the metal. -ED]

Pressure Gauge:

- Have dial and pop-up gauges tested every year before canning season
at your local Cooperative Extension Office. If it is inaccurate it must be replaced.

- Check entrance port and carefully remove any debris that may have
accumulated.

- Be sure gauge is screwed firmly into lid. If it attaches with a nut on the underside of the lid, be sure the nut is tight.

Weighted Pressure Regulators:

- Have no moving parts so there is no need to have them tested for
accuracy.

- Be sure they are clean, with no debris or food residue encrusted especially in the sockets where the weight fits over its vent.

- Be sure the entrance port and vent pipe are open and unobstructed.

- Be sure there are no nicks or damage to the weight or to the tip of the vent pipe where the weight fits.

[ especially the vent pipe which supports the weight. Damage here will affect the proper action of the weight. Improper results may result. Note: a test run which shows the 5lb weight rocks evenly when manually revolved around the vent pipe shows a vent that is in good condition -ED]

Canner Lids:

- Be sure handles are securely attached.

- Be sure gasket fits smoothly into its groove in the lid.

- Set lid on canner and turn to lock it into place. It should turn on smoothly and easily.

- If it does not turn on easily, check to be sure gasket is properly seated in its groove. Adjust if necessary.

- If the gasket is properly seated, check the lid. If the lid is warped or bent, it might be replaceable. Contact the manufacturer. If it is an old model or no longer manufactured, there may be no way to continue using it as a pressure canner. It may be used as a regular pot for cooking. If this is the case, remove the gasket, and if possible open or remove the gauge and overpressure plugs or petcocks, to avoid the possibility of pressure buildup.

- If there is no visible problem but the lid continues to be tight, a small amount of petroleum jelly or cooking oil may be applied to the gasket to lubricate it.

Canner:

- Be sure there is a rack in the canner.

- Check the bottom for flatness. Older model canners may warp if
overheated. If the bottom is not flat or the canner will not sit flat on the heating element or burner of the stove, it should not be used for canning. Warped canners may be used for cooking. Once warped, the damage *can not* be reversed.

- Put 1 inch of water in the canner, close the lid, heat the water and pressurize the canner. Check to see if steam is escaping at any point other than the petcock or safety vent.

- If steam is escaping around the gasket and it seems to be properly in place, a *small* amount of petroleum jelly or cooking oil may be rubbed around the gasket.

- With weighted gauge canners, if the weight only hisses continuously
and does not rock or jiggle intermittently as the manufacturers' directions specify, check to see if the stove is level. This type of weight must hang in a centered position on a vertical vent. If the stove is not level the weight will not hang properly and steam will escape in a continuous stream from the side, so the pressure will not build up properly.

[ This will also happen if the pot is not properly exhausted before placing the weights. The resulting condition is food that is not propely processed. A similar end result happens when using dail gauges if the pot is not
exhausted. -- PFB via ED]

- If steam is escaping around the base of any of the vents (dial gauge, weight vent, safety vent, petcock) where they screw into the lid, and if you can screw them out of the lid, the threads can be wrapped with plumber's tape to seal them. Plumber's tape is a stretchy, non-sticky silicon tape used to seal threads. It is available in small rolls from a hardware store. Be sure to wrap the tape in the right direction, so that when you screw the vent back into the lid, the direction of the turning does not unwrap
the tape.

Canner Use

- Follow manufacturers' directions for use of your particular model.

- Use canner on the appropriately sized burner. A canner should not hang over the edge of the burner by more than 2 inches on either side.

- Be sure to center the canner on the burner. Some ranges do not allow enough space to center a large canner on rear burners.

[N.B. Those newfangled smooth-top induction burners are a *poor* idea for either a waterbath or pressure canner, both appliances are too heavy, and the burner can't take it.--Diane Hamilton?]

- Be sure lid is securely locked on (turned on, or screwed down).

- If your canner has six or eight large screws and wing nuts to close it, screw them down in opposite pairs. If there are six, screw numbers 1 and 4 down part way, then 2 and 5, then 3 and 6, then return to the first pair to finish tightening continuing around the lid.

VERY IMPORTANT for Pressure Canning: Exhaust the pot.

- For all models, be sure to vent the canner for 10 minutes on high
heat with a full stream of steam escaping. This is necessary to remove air from the canner. Air remaining inside will lower the maximum temperature achievable, and may cause underprocessing of the food. After the 10 min. venting, close the petcock, or place the safety weight or weighted pressure regulator on the vent. Allow the pressure to build to 10 psig, or to 5 or 15 psig if you are processing at those pressures. (psig means Pounds per Square Inch by Gauge, the measure of pressure.) Be sure that you use the proper time for the pressure level that you are using. Check the new USDA Home Canning Guide for safe recommendations.


- When canner reaches the specified pressure, begin counting the processing time.

- Reduce heat gradually to maintain the pressure without over-pressurizing. With a weighted pressure regulator, leaving the heat on too high will not increase the pressure, but will cause excess steam loss from the canner, since steam will be escaping continuously. Surpassing the specified pressure in a dial gauge canner will result in soft, mushy or darkened food, and excessive vitamin loss.

- If the pressure drops below its proper level during processing, increase the heat to bring the pressure back up, then begin the timing over again from zero, for the full specified time.

- Never run cold water over a canner to cool it. In addition, excessively rapid cooling may cause jars in the canner to crack or explode as the pressure in the canner drops more rapidly than the pressure in the jars.

[ More commonly this produces a serious seepage problem as the jars with high intermnal pressure are no longer restrained by an equal or greater pressure in the pot. Seepage means a seal that is compromised - depending on what is canned it can be a quite serious problem. Seepage means food is present in the lid gum-to jar lips junction. Seal failure will occur eventually and you know what that means --ED]

- When the pressure has dropped to zero, wait another 1 minute before
opening the canner. On some models the pressure drop will be visible when the overpressure plug drops back into the lid, the rubber plug is no longer bulged, or the dial gauge will read zero. Smaller canners will take at least 30 minutes to cool, larger ones may take over an hour.

- Open the petcock or remove the safety weight carefully and wait until any rush of steam has stopped. Then open the lid and tilt the back edge up first, so that it directs the steam away from your face. [and arms. Ouch!]

- Remove the jars immediately. Do not leave jars sitting in a hot
canner overnight, spoilage may result. Burpee, Health, National Victory and Dixie canners are no longer manufactured, and no parts or service are available for these canners. Parts and service are available for Presto, Mirro and All American, and for some models of National Presto, Kwik Kook, Steamliner and Maid of Honor. If you need further assistance or have other problems, contact your local Cooperative Extension Office.

If you are thinking of buying a canner at a garage sale, check to be sure
you can open and close the petcocks. Look for stains or drips down the
sides or on the lid near the vents, they may indicate that the lid does not
seal or leaks steam all the time. Check that the lid twists on and off
easily. Check the condition of the gasket. Check that the base is flat.
A rounded base indicates that the canner is warped. Check that there is a rack.

Buying any of the models listed above as having parts and service available is a much better bet than one of the older ones. [I.e. Presto, Mirro, and All-American.]


Prepared by Mary A. Keith, Foods and Nutrition, August, 1991
Revised by M. Susan Brewer, Foods and Nutrition, June, 1992
EHE-704
----

11.1.5 [ Weight "jiggle" questions ]

The instructions say the appropriate pressure is being maintained when the weight jiggles about 4 times a minute. When I have the weight set to 15 pounds, I cannot get this to happen. It is either jiggling almost all the time or only 1-2 times a minute.

Two answers from two rec.food.preservers.

From John Taylor :
Jiggling once or twice a minute is fine. It indicates that you have full
pressure in the canner, which means it's at the desired temperature. If
this is happening at a constant heat setting, it also indicates that the
temperature is not falling and then rising again (which you wouldn't want).
Sounds like you've got an appropriate setting for the flame.

From Richard Nielsen :
I've had similar problems with a Mirro 12 qt. I finally decided to let jiggle most of the time. I add an extra cup or two of water and I've never had it even come close to boiling dry in a 90 min process time.

11.1.6 [cleaning my pressure canner..]

Compiled by Tracy L. Carter :
Here is a summary of the response I got for cleaning out my nasty looking
pressure canner when I forgot to add vinegar.

1. Put in water and cream of tartar. Bring up to pressure for a certain
number of minutes and let come back to room pressure naturally before re- moving lid. If you want the exact instructions, let me know, and I will go into my other account for them.

2. Scrub with a brillo pad. Thought about that, but didn't know if I should
scratch the inside of it or not.

3. Cook a batch of tomatoes/tomato juice in the pressure cooker.

11.1.7 [Where can I find canning equipment parts?]

----
SOURCES OF CANNING EQUIPMENT

PRESSURE CANNERS

Liquid Jar Gauge Parts Repair capacity capacity type avail- service
quarts quarts pints able


Mirro 12, 22 4 10 weight yes no
(4,6,8 cookers) 7 20

Presto 13,17,22 4 8 dial yes yes
7 16 weight

Wisconsin Alumin. 7,10,15 4 4 dial yes yes

"All-American" 21,25,30 yes no

Dixie Canner (sells the All-American line)

Canners previously made, with no available parts or service:
National Victory Health Burpee Dixie

Note: replacements and testing also available Presto for spring-type
"pop-up" pressure regulator.

Presto also services and carries parts for: Steamliner Maid of Honor, Model 620 Kook Kwik, Models "Best Made" and "Merit"


BOILING WATER CANNERS
Jar capacity
Volume capacity quarts pints

Mirro 21 7 9

General Housewares 12, 21 7 8

Glashaus - Weck 8 11 (electric self-contained heating unit)


JARS AND LIDS jar sizes

Ball
jelly, 0.5, 1, 1.5 pint, quart, 0.5 gallon regular mouth 1, 1.5 pint, quart, 0.5 gallon wide mouth

Golden Harvest
0.5 pint, pint, quart regular mouth
0.5 pint, pint, quart in wide mouth

Kerr
jelly, 0.5, 1, 1.5 pint, quart regular mouth 1, 1.5 pint, quart wide mouth


Addresses for sources:

Mirro Aluminum Corp./P.O. Box 409/Manitowoc, WI, 54220-0409/(414) 684-4421. ** also sells Foley, Earthgrown brands

National Presto Industries Inc./3925 N. Hastings Way/Eau Claire, WI 54703/ (715) 839-2209. [correction thanks to Lois Grassl
].

Wisconsin Aluminum Foundry Co./P.O. Box 246/Manitowoc, WI 54221-0246/ (414) 682-8627

Dixie Canner Equipment Co./Box 1348/Athens, GA 30603/ (404) 549-1914

General Housewares/P.O. Box 4066/Terre Haute, IN 47804/ (812) 232-1000

Ball Corp./345 S. High St./Muncie, IN 47302/ (317) 284-8441

Kerr Glass Manufacturing Corp./2444 West 16th St./Chicago, IL 60608/

(312) 226-1700 or (800) 331-2609. [BTW, as of March 1996, Kerr was bought out by Ball.--phone research by the folks at r.f.p.]

Anchor Glass Container Corp./ One Anchor Plaza/4343 Anchor Plaza Parkway/ Tampa, FL 33634/ (813) 884-0000. Golden Harvest jars.

Glashaus Inc./Crystal Lake, IL / (815) 356-8440. Distributes Weck Products.


Hope this is of help. From faqs.org
Top of pageBottom of pageLink to this message

Snoopy (Snoopy)
Posted on Tuesday, November 20, 2001 - 01:12 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

I just bought my first PC, normally I just do the long and tiresome boiling technique, but that was just not cutting it anymore now that I'm full into this hobby. Tonight I am using my new pressure cooker for the first time... To everyone who is going to buy one....... READ THE DIRECTIONS, these things are basically time bombs sitting on your stove top... Can't emphisis that enough.. don't skip out on the directions and warnings.
-don't need anyone having any accidents
Top of pageBottom of pageLink to this message

Lichen (Lichen)
Posted on Tuesday, November 20, 2001 - 01:37 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

excellent and timely advice
Top of pageBottom of pageLink to this message

trent (Cali_Sk8r)
Posted on Tuesday, November 20, 2001 - 03:43 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

haha I second that man, PC's are soo scary. The first time i used it, all over the box and everywhere there's 1000 warnings of "READ THE DIRECTIONS FULLY" and i read the directions and it only got me more scared. So I started it up and everything and it was sooo loud, even over the music i was blasting, and i just thought to myself oh shit, this things gonna explode. But everything was fine and im cool with my PC best $50 i ever spent. So everyone who's new to them dont be too scared just make sure you read the directions and everything will be cool =)
Top of pageBottom of pageLink to this message

Nan (Nanook)
Posted on Tuesday, November 20, 2001 - 03:51 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

No shit guys. Visit Pressure Cooker 101, scroll down for some graphics, read Pressure Cooker Safety.

They are not as bad as the pressure boilers of the steam age, but they still pack a whallop. Follow the directions, make sure you use a standoff plate and plenty of water.
Top of pageBottom of pageLink to this message

Hippie (Hippie)
Posted on Tuesday, November 20, 2001 - 01:50 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

also, be prepared.
if a jar breaks, and some vermiculite or birdseed plugs the pressure release vents,
the resulting explosion will spew steaming hot substrate and water several feet in all directions.
it's best not to be working nearby in the nude.
Top of pageBottom of pageLink to this message

Underground_Shaman (Shaman)
Posted on Tuesday, November 20, 2001 - 02:41 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

OUCH!!!
Top of pageBottom of pageLink to this message

nuecrew (Nue)
Posted on Tuesday, November 20, 2001 - 08:19 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

My All-American has a steam relief valve as well as a low temp. solder plug. If they both gave out I wonder if the pressure guage would fail and let the steam out. I saw a pressure cooker that failed to release steam and the bottom bulged out from the pressure and heat. I too wonder what kind of damage would result from a pressure cooker bomb. Many, many times I've looked over at it pressurizing away and wondered...what if? In Ukraine I understand pressure cookers are used for distilling back woods hooch.
Top of pageBottom of pageLink to this message

SYDYSTYK (Addict)
Posted on Tuesday, November 20, 2001 - 08:36 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

you guys are going to scare me into steaming, damn i mean ive thought about it, but the bottom bulging out is something i never thought of
Top of pageBottom of pageLink to this message

Cragith Kilbonith (Kilborn)
Posted on Tuesday, November 20, 2001 - 11:07 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

you guys just made me scared about using a pressure cooker! anyone rember oldtimers explosion? oldtimer you got pics still?.
Top of pageBottom of pageLink to this message

Lichen (Lichen)
Posted on Tuesday, November 20, 2001 - 11:14 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

I remember it--his stuff was all over the ceiling Boom!
Top of pageBottom of pageLink to this message

Nan (Nanook)
Posted on Wednesday, November 21, 2001 - 12:35 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

All you have to do is learn to listen to the pitch and pressure during sterilization. If the sound of pressure venting ceases, or changes pitch, shut off the heat and investigate.

Probably the two most dangerous problems is a plugged vent and running out of water. You can hear both of these problems and have sufficient time to shut off the heat and resolve it without damage if you LISTEN to the pressure cooker cook.

Don't get one to pressure and walk away figuring you will come back in 1/2 an hour. Stay close enough to ensure the temp and pressure remain normal during the entire cook time.

Follow the directions, don't leave them unattended, you will be fine. Problems rarely arise unless you experiment. Make sure there is enough Water
Top of pageBottom of pageLink to this message

Cragith Kilbonith (Kilborn)
Posted on Wednesday, November 21, 2001 - 12:43 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

I'm at the pc at all times i cant leave my babies alone for one second.
-hope everyone has a safe and fun HOLIDAY.
take care guys
Top of pageBottom of pageLink to this message

jim brown (Shrhobbyist)
Posted on Wednesday, November 21, 2001 - 07:28 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

My friend is a nurse. During canning season the usually vacant burn unit of the hospital is packed. It is all people who have not read the warning on their pressure cookers. Apparantly there is some pretty scary stuff to see there. She won't go near one.
Top of pageBottom of pageLink to this message

jim brown (Shrhobbyist)
Posted on Wednesday, November 21, 2001 - 07:29 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

She won't go near a Pressure cooker that is, not the burn unit.
Top of pageBottom of pageLink to this message

Nan (Nanook)
Posted on Wednesday, November 21, 2001 - 08:21 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

It's simple common sense... Pressure cooker, fire works, fire extinquishers, escalators & elevators, automobiles, rock climbing, changing lightbulbs, bathing...... There is great risk in everyday tasks if you are stupid.

Please don't scare people with burn unit stories. Pressure Cookers are a good and cool thing.
Top of pageBottom of pageLink to this message

Nan (Nanook)
Posted on Wednesday, November 21, 2001 - 08:26 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

Er Hot!
Top of pageBottom of pageLink to this message

jim brown (Shrhobbyist)
Posted on Wednesday, November 21, 2001 - 08:31 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

I am not trying to scare people Nan, I am trying to warn them that they should be careful. If one did not read the warning or got one second hand with no directions they might not know how dangerous pressure cookers can be. In fact, this post is the first I have seen about the dangers of pressure cookers on this board. To some a pressure cooker might seem more like a harmless pot than a stick of dynamite. It is not a case of being stupid, it is a case of not realizing how powerful they are. If I were to show you a picture of someone with there face burned off, it would not be to scare you but to let you know not to mess around with it. You are right Nan, a pressure cooker is a good and cool thing, but it is not a toy.
Top of pageBottom of pageLink to this message

Nan (Nanook)
Posted on Wednesday, November 21, 2001 - 08:57 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

>> In fact, this post is the first I have seen about the dangers of pressure cookers on this board. <<

These very same Teks are linked and cross-referenced dozens of times here, involving virtually every pressure sterilization tek on this board. I know because I spent dozens and dozens of hours linking it together. Run a word search on "pressure" in the Archives and check the documents for linking. Please don't tell me you are unaware of my work... before you claim it is lacking.
Top of pageBottom of pageLink to this message

jim brown (Shrhobbyist)
Posted on Wednesday, November 21, 2001 - 09:29 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

I am well aware of all the wonderful work you have done here Nan. And I have seen quite a bit of information about pressure cookers. But to tell you the truth, I have not seen that much about how dangerous they are. There is the pressure cooker safety thread in the archieves but that only says something briefly about not letting it cool too quickly or it may crack or explode. Granted I may have missed more that covers safe pressure cooking. Though I may be to blame for not looking into it enough, that is my concern; someone else who doesn't know how dangerous they are might not have seen the warnings. So, even though you have made all the info easily accesable to us, someone might not have read that info and be at risk. Therefore, a warning thread here is in order, if only to remind. So to anyone who has, like me, missed past thread about pressure cookers exploding; beware and be safe.
Top of pageBottom of pageLink to this message

Nan (Nanook)
Posted on Wednesday, November 21, 2001 - 09:39 am:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

Follow the directions... Pressure Cookers are No Problem. Don't let people try to scare you into thinking they are unsafe. Follow the directions, use common sense, they are safe.
Top of pageBottom of pageLink to this message

An guy (Boomer)
Posted on Wednesday, November 21, 2001 - 07:18 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

Don't mean to diss anybody, but jbrown has a point- the last thing I would have looked at was a thread on pressure cookers- too eager to see pix and hwo I can grow my own, the huge yeilds I can expect, pix, where to get stuff, pix, etc...

I couldn't even begin to put the time in here you do Nan, not to even mention yours and Hippies graciousness. Just that maybe it's a good idea to mention more often the possible problems with pressure cookers.

You're absolutely right- use common sense, follow the directions.

But it's suprising how uncommon common sense can be, and some second hand cookers will lack directions, as a practical matter. To boot, there is the excitement and resultant carelessness on the part of a new farmer, possibly.

This will be the thread I use to link to in the future when cooker questions arise- there are tons of threads dealing with capacity, price etc.

This one will be a very good one for safety.

Just my two cents.
Damn, I didn't have anymore to waste..sense, that is...

boomer
Top of pageBottom of pageLink to this message

Lichen (Lichen)
Posted on Wednesday, November 21, 2001 - 08:53 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

If, one fine day, I buy a used pressure cooker---which I will opt for rather than a new one, probably-- I will go into the archives to make sure I know what I'm doing with the thing. If a person buys a new one, there are instructions. We don't really need an in-your-face thread about the horrors of pressure-bombs up at all times, because we are intelligent people using our brains when attempting something new. Right? Or maybe pressure-cooker warnings should be readily visible in case a newbie is not using his/her head? We would assume anyone who feels she is smart enough to grow a psychedelic mushroom would be smart enough to be safe, too. $.02
Top of pageBottom of pageLink to this message

SYDYSTYK (Addict)
Posted on Wednesday, November 21, 2001 - 09:09 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

when i went from 6qt to 22qt the realization of the danger set in, but like was said earlier dont leave the pc and make sure you hear the excess pressure exiting cooker
Top of pageBottom of pageLink to this message

Hippie (Hippie)
Posted on Wednesday, November 21, 2001 - 09:10 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

my experience is that even intelligent people can fail to anticipate potential dangers when confronting an unfamiliar situation.
perhaps 50 years ago, when everyone canned their own goods, no such warning would be needed, since everyone learned from childhood on to treat pc's with respect.
but johnny collegeboy today likely has never seen one up close, and might not realize that a jar could crack, spilling vermiculite, which plugs the hole, etc.
we don't want someone seriously injured because he's not aware of that danger.
nan has done a great job with the archives,
and there is safety info there.
but there's no harm in emphasis,
so long as it's factual.
Top of pageBottom of pageLink to this message

Lichen (Lichen)
Posted on Wednesday, November 21, 2001 - 10:24 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

too true
Top of pageBottom of pageLink to this message

Digital-Junkie (Digitaljunkie)
Posted on Saturday, November 24, 2001 - 01:54 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

Not to disagree with the safety aspect,PC's are *very* dangerous,But,most _modern_ pressure cookers have a rubber safety plug that will pop out incase of overpressure. That should atleast ease your minds a bit.however,a rubber plug flying out of a HOT pressure cooker is a scary thought. especialy the steam,and water that will come out of the hole after the plug.

Good thing I used my old PC for something else... (It had a large LEAD safety plug...essentialy a bullet.)
Top of pageBottom of pageLink to this message

nuecrew (Nue)
Posted on Saturday, November 24, 2001 - 05:39 pm:Edit Post Quote Text Delete Post Print Post Move Post (Moderator/Admin Only)

I vaguely remember a man telling me when buying used pressure cookers, this was at a second hand store, to look for a bottom that bulges out. This indicates overheating and stretching of the metal at some point in its history. You would not want to buy a PC with a bulged bottom. I suppose I could take my PC into a restraunt supply here in town that sell PC parts and ask them to do a safety check on my PC. Safety is a lifesaver. Thanks for the attention in the right direction.

Shroom Glossary