Nice!

Yep, I have the same model and like it very much, though getting the lid to engage in the correct position in order to close it almost always seems to frustrate me.

If you end up doing a bunch of pressure canning, as opposed to just water-bathing with it, I suggest you get the pressure gauge and make sure it's calibrated correctly. Local County Extension agents are supposed to offer this service, but I have no direct knowledge if this it true. My local Ace Hardware sells the gauges.

Have fun!

Sweet.

Yes, from what I understand from my US canning friends, your local Extension should be able to check your gauge.

SoCarRob, head over to the Harvest Forum and introduce yourself. Folks over there are a wealth of safe canning and preserving knowledge.

Bill

Here is a link that might be useful: GW Harvest Forum

You can make a big mess of collard greens in less than an hour too. And carnitas...and carne guisada...

That one uses weights only, no dial gauge to test or babysit - you're golden!

I have the same pressure canner, got it last year for Christmas. I was a little nervous using it at first, I was afraid I was going to give everyone botulism... but we are all alive and well!!

One of the reasons for pressure canning is to eliminate the possibility of botulism poisoning.
Botulism spores are killed at 175F (under certain length of time.) But your pressure canner with 15psi weight can get as hot as 240F. No harmful bacteria can survive in that temps.

The other thing is that not every and any food stuff is infected with botulism bacteria, to begin with. It is a soil born bacterium not airborne. It does not exist in the air.

Seysonn