Pressure Canning question: Dial gauges vs Weight gauges

Discussion in 'Back to Basics' started by VHestin, Sep 15, 2014.


  1. VHestin

    VHestin Farm Chick

    Been trying to decide which is the better choice. Read that high altitudes would do better with dial gauges because they allow for more precise adjustments, but they need to be recalibrated every so often, and even before you use it for the first time. The extension office will do it for you, but one of the reviews on Amazon said her local EO quit offering that service. Weight gauges only need to be cleaned, but they can only be adjusted in 5lb increments. Has anyone here used a weight gauge at a high altitude with no problem?
     
    Marck likes this.
  2. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

    Define "high altitude"?

    I use weight gauges and never have problems.
     
  3. techsar

    techsar Monkey+++

    Used weights and gauges @ around 1500 ft ASL with no issues...as Brokor asked, what do you consider high?
     
  4. VHestin

    VHestin Farm Chick

    We're about 4200 feet above sea level.
     
  5. ditch witch

    ditch witch resident bacon hoarder Site Supporter+

    Generally I think they consider high altitude to be over 5000 feet. We're at 3200 and no problem with my weight gauge.
     
    Ganado and Yard Dart like this.
  6. ghrit

    ghrit Ambulatory anachronism Administrator Founding Member

    Weights are accurate regardless of altitude. Gauges are influenced by atmospheric pressure, thus have to be calibrated for the altitude they'll be used. Usually, below 5000 feet is not a problem. Above that, check with the mfr. YMMV.
     
    Ganado and Cruisin Sloth like this.
  7. VHestin

    VHestin Farm Chick

    Okay thanks all. And I'm laughing cause I just realized everyone asked me how high I was...
     
  8. tacmotusn

    tacmotusn Mosquito Sailor

    If canning do not speed up the cool down time or pressure by letting the steam off rapidly or cooling from the outside with a cold water spray nozzle in sink! no no no no no no no NO NO NO NO NO NO !!! I can't say it too many times or too loud. If you are cooking, not canning, fine, but otherwise NO! Reread your canning instructions, or from Ball manuals, or from most any .edu, or from the USDA. There are numerous reasons not to do this. Not one canning guide of any sort that I have read, advocates doing it this way. I fact every one of them warns against it. Jus sayin.
     
    Last edited: Sep 16, 2014
  9. NotSoSneaky

    NotSoSneaky former supporter


    QFT ! Heed these words, consequences can be dire indeed !

    If you're in a hurry to get a second batch out buy a second pressure cooker or canner !
     
  10. TXKajun

    TXKajun Monkey+++

    My All American works great at 3300 feet.

    Kajun
     
  11. ParseRaider

    ParseRaider Monkey

    I think the question I would have here is not that it "works" as you can always boil water provided you have the heat source but rather will 15# of pressure produce 249 deg F or will it produce more or less at different sea levels? The 249 deg was a random number I sorta remember from earlier today researching what temperature to make some of the parts for our new venture.
    Other than that my opinion would be that the weights are more foolproof.
     
  12. Gopherman

    Gopherman Sometimes I Wish I Could Go Back to Sleep Site Supporter++

    Hey Tac you are right! By tipping the weight it releases the steam quickly and the lid seal opens up I deleted that post. We always did it in the sink. We will not be doing it any more.
    Hey, I'm a guy, I don't read instructions till something goes wrong!:eek:
    Thanks for the wake up call! It was a bad post![smsh]
    We have a about thousand Jars under our belt so far, but you never know when lightning will strike!
     
    Ganado likes this.
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