I have an All-American canner that I inherited that is one of the older
models that had a pressure dial and a little valve to hold and release the
pressure. It requires a great deal of dilligance to constantly watch the
gauge and adjust the heat to keep from either dropping pressure or
overheating it. I did a little research and discovered that you can buy a
replacement vent pipe and jiggler like the current models have.

I ordered one, hoping the hole is the same size. It was, so now I have a
great canner with the added benefit of not having to constantly watch it
like a hawk since it can regulate itself. The only downside is that
because it is constantly venting steam it loses heat faster than it did
before. I used to be able to keep a full load at about 3.5 on my stove
dial at 15 psi and now it requires about a 5.5 burner setting. That makes
the kitchen hotter, but because it has the jiggler now I think I'm going
to start canning on the picnic table outside on a Coleman camp stove.

I think it was a great investment to add a jiggler because this
All-American canner will probably be arounbd 10,000 years from now when
they dig up the foundation of my house on an expedition!

Sean

In article >,
(Sean Elkins) wrote:

> I have an All-American canner that I inherited that is one of the older
> models that had a pressure dial and a little valve to hold and release the
> pressure. It requires a great deal of dilligance to constantly watch the
> gauge and adjust the heat to keep from either dropping pressure or
> overheating it. I did a little research and discovered that you can buy a
> replacement vent pipe and jiggler like the current models have.
>
> I ordered one, hoping the hole is the same size. It was, so now I have a
> great canner with the added benefit of not having to constantly watch it
> like a hawk since it can regulate itself. The only downside is that
> because it is constantly venting steam it loses heat faster than it did
> before. I used to be able to keep a full load at about 3.5 on my stove
> dial at 15 psi and now it requires about a 5.5 burner setting. That makes
> the kitchen hotter, but because it has the jiggler now I think I'm going
> to start canning on the picnic table outside on a Coleman camp stove.
>
> I think it was a great investment to add a jiggler because this
> All-American canner will probably be arounbd 10,000 years from now when
> they dig up the foundation of my house on an expedition!
>
> Sean

Hmmmmm. Does the canner have instructions about the number of
jiggles/minute? Usually it's only 2-3 times per minute. You're not
having it jiggle constantly, are you?
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Melba's Jammin' wrote:

> In article >,
> (Sean Elkins) wrote:
>
>
>>I have an All-American canner that I inherited that is one of the older
>>models that had a pressure dial and a little valve to hold and release the
>>pressure. It requires a great deal of dilligance to constantly watch the
>>gauge and adjust the heat to keep from either dropping pressure or
>>overheating it. I did a little research and discovered that you can buy a
>>replacement vent pipe and jiggler like the current models have.
>>
>>I ordered one, hoping the hole is the same size. It was, so now I have a
>>great canner with the added benefit of not having to constantly watch it
>>like a hawk since it can regulate itself. The only downside is that
>>because it is constantly venting steam it loses heat faster than it did
>>before. I used to be able to keep a full load at about 3.5 on my stove
>>dial at 15 psi and now it requires about a 5.5 burner setting. That makes
>>the kitchen hotter, but because it has the jiggler now I think I'm going
>>to start canning on the picnic table outside on a Coleman camp stove.
>>
>>I think it was a great investment to add a jiggler because this
>>All-American canner will probably be arounbd 10,000 years from now when
>>they dig up the foundation of my house on an expedition!
>>
>>Sean
>
>
> Hmmmmm. Does the canner have instructions about the number of
> jiggles/minute? Usually it's only 2-3 times per minute. You're not
> having it jiggle constantly, are you?

Not sure if this is a help but my new Mirro canner says "when the
control jiggles vigorously, reduce heat so the control rocks or jiggles
gently." Food is then processed according to processing times for that
particular food. I took this to mean a constant but gentle jiggle
(rock) which is the way I've been doing it. The 10 minute venting time
is before adding the jiggler is very important as is the cool down.
Both are part of the processing. You can't use the quick cool down with
the canner. OTOH, one of my pressure cooker (jiggler) says 2 - 3 times
per minute but you can't can in it. You can use either the natural or
quick cool down with the cooker. The other pressure cooker calls for a
steady and gentle release of steam. There is no jiggler and you can't
can in it.

in article , Sean Elkins
at wrote on 18/7/04 8:35 AM:

> I have an All-American canner that I inherited that is one of the older
> models that had a pressure dial and a little valve to hold and release the
> pressure. It requires a great deal of dilligance to constantly watch the
> gauge and adjust the heat to keep from either dropping pressure or
> overheating it. I did a little research and discovered that you can buy a
> replacement vent pipe and jiggler like the current models have.
>
> I ordered one, hoping the hole is the same size. It was, so now I have a
> great canner with the added benefit of not having to constantly watch it
> like a hawk since it can regulate itself. The only downside is that
> because it is constantly venting steam it loses heat faster than it did
> before. I used to be able to keep a full load at about 3.5 on my stove
> dial at 15 psi and now it requires about a 5.5 burner setting. That makes
> the kitchen hotter, but because it has the jiggler now I think I'm going
> to start canning on the picnic table outside on a Coleman camp stove.
>
> I think it was a great investment to add a jiggler because this
> All-American canner will probably be arounbd 10,000 years from now when
> they dig up the foundation of my house on an expedition!
>
> Sean
I'm not very experienced with pressure canning, so take my question for what
it's worth. How does the "jiggler" regulate the pressure? I thought that
you had to keep your ear out for changes in tempo just as you need to watch
the dial for changes.
Ellen
--

ellen wickberg > wrote in
:

> in article , Sean
> Elkins at wrote on 18/7/04 8:35 AM:
>
>> I have an All-American canner that I inherited that is one of the
>> older models that had a pressure dial and a little valve to hold and
>> release the pressure. It requires a great deal of dilligance to
>> constantly watch the gauge and adjust the heat to keep from either
>> dropping pressure or overheating it. I did a little research and
>> discovered that you can buy a replacement vent pipe and jiggler like
>> the current models have.
>>
>> I ordered one, hoping the hole is the same size. It was, so now I
>> have a great canner with the added benefit of not having to
>> constantly watch it like a hawk since it can regulate itself. The
>> only downside is that because it is constantly venting steam it loses
>> heat faster than it did before. I used to be able to keep a full load
>> at about 3.5 on my stove dial at 15 psi and now it requires about a
>> 5.5 burner setting. That makes the kitchen hotter, but because it has
>> the jiggler now I think I'm going to start canning on the picnic
>> table outside on a Coleman camp stove.
>>
>> I think it was a great investment to add a jiggler because this
>> All-American canner will probably be arounbd 10,000 years from now
>> when they dig up the foundation of my house on an expedition!
>>
>> Sean
> I'm not very experienced with pressure canning, so take my question
> for what it's worth. How does the "jiggler" regulate the pressure? I
> thought that you had to keep your ear out for changes in tempo just as
> you need to watch the dial for changes.
> Ellen

The weight or "jiggler" is a precise weight that will maintain a given
pressure in the canner as long as steam is escaping as it jiggles.
Excessive jiggling doesn't mean that the pressure is higher, but it does
means that more steam is escaping and the water level inside the canner
is going down at a more rapid rate.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Sun, 18 Jul 2004 11:35:10 -0400,
(Sean Elkins) wrote:

I just had to add my 2cents worth on this one.
I tried canning on the coleman and dont waste your time took
forever to get the job done.
But I found a better way. Go to the BORG or Wal-mart and
get a fish cooker use that when you are canning outside.
those things have a burner from hell and will realy work
great and you are not in the house heating it up.
My canning life rose 100 times to the better when I finally
got over the fact I was canning on a fish cooker and not in
the kitchen like Granny used to.
As an added bonus 5 gallon propane bottle last all season
and then some years for only ( the last one I bought cost)
about $6.00

> That makes
>the kitchen hotter, but because it has the jiggler now I think I'm going
>to start canning on the picnic table outside on a Coleman camp stove.
>



-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 100,000 Newsgroups - 19 Different Servers! =-----