You get used to adjusting the heat according to the jiggling without a gauge. You can tell by the sound of it when to adjust and how much. In fact, the old advertisements used to boast that the sound of their patented 3-way jiggler lets you do the "cooking without looking". 😜 💨 👂 🌡️
I have an 8 quart Mirro canner. I have the book that originally came with it. It says to use one and a half quarts of water IF your canner is full of jars. If the canner is not full of jars, it says to use 2 quarts. Canners that are not full need more water than canners that are full as more time is needed to remove all of the air prior to building up pressure. Testing with a full canner will allow one to better determined the temperature adjustment on the stove top in order to keep the pressure at the right level. My bigger Presto has both a dial and a weighted gauge. I know what the weighted gauge needs to sound like, so I don’t need to be able to see the dial. Once I learned what the weighted gauge should sound like on the Mirro, I am also able to be within hearing distance and know if it is maintaining proper pressure or needs to be adjusted
Yes... The trouble with this canner I later found out was in the gasket. It was in desperate need of replacing. However, I still like the added benefit of my gauge for reference. So I packaged up the canner with the instruction manual and all the goods... and donated it to a new young canner! She is happily learning it and making her family food! This pupper here likes her gauge. LOL
I bought one from an old lady and tired mine out yesterday. Glad to see yours leaks water too cuz mine kept doing that and I didn’t know if something was wrong lol
Just add 3 qts of water the extension office in your area could also confirm this. I attended a pressure canning class and the instructor recommended when canning anything for 90 minutes or just over all 3 qts every time. Blessings to in canning.
I did. I love the extension office. They have amazing knowledge and such a welcoming environment for people wanting to learn. Keep visiting them! Their knowledge is awesome. (I used to volunteer at mine!)
Not all canners require the same amount of water. The extension office saying that you can put 3 quarts in any canner when you are using it for 90 minutes or more is not accurate. The amount of water in the bottom of the pressure canner matters and is specific for each canner. Some say to measure in quarts and others say to measure in inches. That’s why it’s important to have the specific instructions for the canner that you are using.
Use 2-3" of water in your canner when canning. You want to hear your 10lb pressure weight wiggle 3-5 times every 15 to 30 seconds for meat & Fish. Used to use dial gauge canner but not as accurate as weighted pressure weights. I learned from a Dory fisherman that canned a lot of salmon & Albacore, Deer , Elk. He said get rid of dial gauge canners & go with pressure weight Canner, at 10lbs for a 100 minutes. He was right. I can outside or in garage if its cold out, less odder in house. I use propane to cook with. This info might help you, check and verify w/other sorces . There is a youtuber w/video up talking about weighted gauge canners saying listen for hissing wiggle every 15-30 sec. Have a good day.
Doryman makes me think you are local to my area. Love your info and sure it will help someone that also has this Mirro canner. I was testing this one before I passed it on to a friend. My old tried and true best canners are the All American. They have a dial gauge which is used JUST for reference AND the weighted gauge for accuracy. And the best part is they don't need to be calibrated annually!!!! However, the presto's and other dial gauge canners that don't have a weighted gauge need to have the dial pressure gauge calibrated for accuracy annually. I love canning outside!
I have never canned without a dial gauge. I found this old Canner and it is exactly like the one in your video. And of course this one did not have a manual either. I am sad because I just don’t feel safe using it and I can’t figure out how to use the gasket on this one. Plus I would just worry without the gauge. I appreciate your video and your knowledge and input on this particular canner.I contacted mirro to get a manual and they said they don’t even have one that far back. I know they have a newer model with a different type of giggler. Were you able to use that manual?
Are the Mirros self venting? Seems I was told that. I was given one by an old neightbor without a manual and she said it didn't need venting for 10 minutes, that the pin in the handle did the neccessary venting.
I adore your sweet neighbor! But sadly they do need venting. The venting is to remove all the air and fill up the body of the canner with steam... getting the pressure in the entire cavity of the canner.. to get the temperature consistent in the entire things... so the bottom of the jar to the top of the jar are all at the same consistent safe canning temp for the total time! I hope that helps... If not.. let me know and I can do a video for you on it. TFW!
Some canners are self venting and will have a pin that pops up when it has reached pressure … either in the handle or on the top of the lid. Some of the Mirro canners are like this. Some of the Presto canners have this, and the Tanker canners have this feature as well. That’s why it’s important to have the instructions that came with the specific canner because even though they are the same brand name, the instructions may not be the same. Not all canners are operated the same.
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You get used to adjusting the heat according to the jiggling without a gauge. You can tell by the sound of it when to adjust and how much. In fact, the old advertisements used to boast that the sound of their patented 3-way jiggler lets you do the "cooking without looking". 😜 💨 👂 🌡️
I have an 8 quart Mirro canner. I have the book that originally came with it. It says to use one and a half quarts of water IF your canner is full of jars. If the canner is not full of jars, it says to use 2 quarts. Canners that are not full need more water than canners that are full as more time is needed to remove all of the air prior to building up pressure. Testing with a full canner will allow one to better determined the temperature adjustment on the stove top in order to keep the pressure at the right level.
My bigger Presto has both a dial and a weighted gauge. I know what the weighted gauge needs to sound like, so I don’t need to be able to see the dial. Once I learned what the weighted gauge should sound like on the Mirro, I am also able to be within hearing distance and know if it is maintaining proper pressure or needs to be adjusted
Yes... The trouble with this canner I later found out was in the gasket. It was in desperate need of replacing. However, I still like the added benefit of my gauge for reference. So I packaged up the canner with the instruction manual and all the goods... and donated it to a new young canner! She is happily learning it and making her family food! This pupper here likes her gauge. LOL
I bought one from an old lady and tired mine out yesterday. Glad to see yours leaks water too cuz mine kept doing that and I didn’t know if something was wrong lol
They sell the gaskets on Amazon for about 9.00
Just add 3 qts of water the extension office in your area could also confirm this. I attended a pressure canning class and the instructor recommended when canning anything for 90 minutes or just over all 3 qts every time. Blessings to in canning.
I did. I love the extension office. They have amazing knowledge and such a welcoming environment for people wanting to learn. Keep visiting them! Their knowledge is awesome. (I used to volunteer at mine!)
Not all canners require the same amount of water. The extension office saying that you can put 3 quarts in any canner when you are using it for 90 minutes or more is not accurate. The amount of water in the bottom of the pressure canner matters and is specific for each canner. Some say to measure in quarts and others say to measure in inches. That’s why it’s important to have the specific instructions for the canner that you are using.
Use 2-3" of water in your canner when canning. You want to hear your 10lb pressure weight wiggle 3-5 times every 15 to 30 seconds for meat & Fish. Used to use dial gauge canner but not as accurate as weighted pressure weights. I learned from a Dory fisherman that canned a lot of salmon & Albacore, Deer , Elk. He said get rid of dial gauge canners & go with pressure weight Canner, at 10lbs for a 100 minutes. He was right. I can outside or in garage if its cold out, less odder in house. I use propane to cook with. This info might help you, check and verify w/other sorces . There is a youtuber w/video up talking about weighted gauge canners saying listen for hissing wiggle every 15-30 sec. Have a good day.
Doryman makes me think you are local to my area. Love your info and sure it will help someone that also has this Mirro canner. I was testing this one before I passed it on to a friend. My old tried and true best canners are the All American. They have a dial gauge which is used JUST for reference AND the weighted gauge for accuracy. And the best part is they don't need to be calibrated annually!!!! However, the presto's and other dial gauge canners that don't have a weighted gauge need to have the dial pressure gauge calibrated for accuracy annually. I love canning outside!
I have never canned without a dial gauge. I found this old Canner and it is exactly like the one in your video. And of course this one did not have a manual either. I am sad because I just don’t feel safe using it and I can’t figure out how to use the gasket on this one. Plus I would just worry without the gauge. I appreciate your video and your knowledge and input on this particular canner.I contacted mirro to get a manual and they said they don’t even have one that far back. I know they have a newer model with a different type of giggler. Were you able to use that manual?
I found a manual online. I gave the canner to a friend... or inwould.copy it for you. I found replacement gaskets on Amazon also!
Are the Mirros self venting? Seems I was told that. I was given one by an old neightbor without a manual and she said it didn't need venting for 10 minutes, that the pin in the handle did the neccessary venting.
I adore your sweet neighbor! But sadly they do need venting. The venting is to remove all the air and fill up the body of the canner with steam... getting the pressure in the entire cavity of the canner.. to get the temperature consistent in the entire things... so the bottom of the jar to the top of the jar are all at the same consistent safe canning temp for the total time! I hope that helps... If not.. let me know and I can do a video for you on it. TFW!
Some canners are self venting and will have a pin that pops up when it has reached pressure … either in the handle or on the top of the lid. Some of the Mirro canners are like this. Some of the Presto canners have this, and the Tanker canners have this feature as well. That’s why it’s important to have the instructions that came with the specific canner because even though they are the same brand name, the instructions may not be the same. Not all canners are operated the same.
Oh so water isn’t supposed to leak 😬
Nope. Tiny Drops.. but not like this one is. The gasket is old and needed to be replaced.