FAQs

Many new units require a break-in period before sealing
properly. It may take several uses (sometimes up to 10) for the aluminum to
naturally expand and conform to the lid, especially with our metal-to-metal
seal design.

Here are a few tips that often help:

• Lubricate the metal seal area with a thin layer of olive oil or petroleum jelly before each use.
• Tighten the wing nuts gradually and evenly, going in a crisscross pattern.
• Make sure the lid is properly seated and there is no visible gap.
• Ensure the rim and lid contact surfaces are clean and free from residue.
• Add water to your pot and let it gently warm on your stove before affixing the lid, this will give the aluminum time to expand.

Algunos economistas domésticos de las agencias de extensión locales del condado aún prueban los medidores de vapor. Nosotros no los probamos porque es más costoso enviarlos, pagar la mano de obra para su prueba y los gastos de envío de devolución que comprar uno nuevo.

No, el peso del regulador de presión es más preciso que el manómetro de vapor. Muchas ollas a presión con pesos de regulador de presión no tienen manómetro de vapor. Nuestro manómetro tiene una precisión de +/- 2 libras y se usa solo como referencia para determinar cuándo se puede retirar la tapa con seguridad, que es cuando el manómetro de vapor vuelve a cero.

Yes, if you are unfamiliar with our pressure cooker, or have never canned before, it is a good idea to familiarize yourself with a trial run before processing any canned goods.

To help with sealing and proper operation, please follow these steps:

1. Add Water: Place 2 to 3 inches of water in the bottom of your canner.
2. Lubricate Seal: Apply a light coat of olive oil to the metal-to-metal seal area (the top edge of the bottom half of the canner).
3. Position the Lid: Follow the instructions under “Putting on the Cover” on page 9 of your manual. Be sure to align the arrows and tighten the wing nuts evenly in a crisscross pattern.
4. Vent the Canner: Turn on your burner and allow the canner to vent a steady stream of steam for 10 minutes before placing the regulator weight on the vent pipe.
5. Bring to Pressure: Bring the canner up to pressure, adjusting the heat as needed to maintain 1 to 4 jiggles per minute.

Most glass top stoves are considered safe to use with our models 910, 915, 921, and 925. Please check with your stove top manufacturer to be sure. The models 930 and 941 are too heavy and could cause damage to your glass top. DO NOT slide the pressure canner over a glass range surface as it could scratch and damage it.

Please know that this can happen from time to time, especially with a brand-new pressure canner. The issue typically improves with continued use as the parts wear in slightly. Other common causes include a lack of lubrication around the sealing edge, or a vacuum forming inside the canner as it cools.

Here are some suggestions to help remedy the problem:

1. Apply a thin film of lubricant (extra virgin olive oil or Vaseline) to the metal-to-metal seal (to the edge inside the cooker where the inside wall begins to bevel out). You only need enough lubricant to wet the edge, but not enough to see it.

2. Be sure that you are applying more lubricants as needed between batches.

3. Tighten two opposite wing nuts at a time; making sure that there is an even gap all the way around. If you have a problem maintaining the gap, while wing nuts are snug, tighten as follows: If one side is too low, loosen the low side and then tighten the high side directly opposite until it is even, and then tighten both at the same time. Continue to do this with all opposite wing nuts and then go around one more time to tighten the cover down securely. Do not be afraid to tighten the cover well and tight.

5. You may also clean the metal-to-metal seal. After wiping the old lubricant off with a soft cloth, use .0000 steel wool, a red 3M Scotch Brite Pad, or an SOS Pad to buff in a circular motion where the cover and bottom meet. Wipe down the sealing surface again using a soft cloth and be sure to lubricate the metal-to-metal seal after cleaning.

6. If your cover is stuck, there are directions in the instruction manual (page 21)for removing a stuck cover: Using a large standard screwdriver or the claw of a hammer, cover it with a washcloth. Pry the cover loose by placing the end of the screwdriver at an angle between the cover and bottom near a wing nut assembly. Do not go straight in with the screwdriver or you will damage the metal-to-metal seal. Gently pry upward using the screwdriver/hammer as a lever. Continue to pry upward at each wing nut assembly area uniformly so that the cover is raised evenly. In most cases, the cover should come off rather quickly.

Both cookers/canners hold the same number of jars; the only advantage is when cooking, Model 925 holds 3-1/2 quarts more in liquid capacity. The 925 is also taller, which should be a consideration with the hood of your range.

If you're having difficulty removing one of these components, we recommend applying a small amount of WD-40 or penetrating oil to the threads and allowing it to sit overnight. This will help loosen any corrosion or buildup.

Once the part has been removed, be sure to thoroughly wash and dry the lid to remove any remaining oil before using the canner again.

This is most likely due to mineral deposits in your water and may be permanent but not harmful. You can try cleaning with a boiling solution of one tablespoonful of vinegar or two tablespoons of cream of tartar in a quart of water, or by gently scrubbing with aluminum cleaner or soap-impregnated steel-wool cleaning pad.

You can get safe, tested canning information and recipes from reputable, science-based sources such as:

• The National Center for Home Food Preservation – nchfp.uga.edu
• USDA Complete Guide to Home Canning –
• Your local Cooperative Extension Service – often offers free guides, classes, and regional advice
• Ball® / Kerr® Home Canning Resources – freshpreserving.com

It’s important to use modern, tested recipes from trusted sources to avoid foodborne illness risks like botulism.

If the heat is too low, the pressure may not build up enough to lift the weight. On the other hand, if the heat is too high, the weight can lift too forcefully, causing it to jam or vent improperly. To address this safely, gently tap the weight with butter knife or fork-be careful not to get burned.

Any indoor electric, gas, or flat-top range is suitable. Models 910, 915, 921, and 925 are safe for use on glass-top stoves. Do not use induction cooktops.
If you choose to operate your canner with a propane tank, you do so at your own risk. Propane burners can cause canners to crack, and such damage is not covered under the warranty.

You may also use a commercial-grade hot plate rated at 120 volts and 1,500 watts. The heat source should provide between 12,000 and 24,000 BTUs. Never exceed 24,000 BTUs.

Most likely your heat setting is too high. Lower your heat setting so the weight releases approximately one to four times per minute.