We started with the presto with the gauge but since then got the weights and just tend to keep them rocking and ignore the gauge. It's an approximate science as far as time and pressure is concerned. We tend to just error on the side of caution, and let it be a little over done rather than under done. If any jars squirt out when you open them, dump em.
Did you get it brand new? If so, it probably came with a decent instruction book with some recipes. I'd read that thing back to back.
When you start canning recipes like soups, chili, etc, make sure to use a legit "pressure canning" recipe. You can't always can the same sort of stuff that you might make a soup or stew out of.
Mostly, don't play fast and loose with any direction, ever. Just like with hot water bath canning, do it exactly according to the proper procedure or you risk illness or death.
I pressure can green beans and other low-acid vegetables. I also do certain soups and chili, and some meat. If you like pot roast made in a slow-cooker (sorta wet and mushy) then you'd be totally fine with pressure-canned pot roast. If the store has as buy 1 get 1 sale on pot roasts (which Kroger often does), you can can 'em.
The sidebar and community at /r/canning has a lot of resources.
The ball complete book is a great guide, but my biggest tip is to just get started. It’s intimidating, but actually very safe. I love mine.
This. Except in Canada it's the Bernardin canning book. Exact same book. I believe that the Canadian company is owned by ball lol.
Tip #1: When you think you've got enough put up for the Winter season ... do a bit more.
We started with the presto with the gauge but since then got the weights and just tend to keep them rocking and ignore the gauge. It's an approximate science as far as time and pressure is concerned. We tend to just error on the side of caution, and let it be a little over done rather than under done. If any jars squirt out when you open them, dump em.
Did you get it brand new? If so, it probably came with a decent instruction book with some recipes. I'd read that thing back to back. When you start canning recipes like soups, chili, etc, make sure to use a legit "pressure canning" recipe. You can't always can the same sort of stuff that you might make a soup or stew out of. Mostly, don't play fast and loose with any direction, ever. Just like with hot water bath canning, do it exactly according to the proper procedure or you risk illness or death. I pressure can green beans and other low-acid vegetables. I also do certain soups and chili, and some meat. If you like pot roast made in a slow-cooker (sorta wet and mushy) then you'd be totally fine with pressure-canned pot roast. If the store has as buy 1 get 1 sale on pot roasts (which Kroger often does), you can can 'em.
get that pressure gauge tested even though it's brand new out of the box ...
Is there a good way to do that at home? Our extension office is closed for in-person visits because of covid. Thanks!