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Re: canning venison ? [Re: Marty] #7429691
12/12/21 05:41 PM
12/12/21 05:41 PM
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ohio
Ohio Wolverine Offline
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I like the 15 pound weight better than the 5/10/15 three way weight .
I can use the dial gauge to keep it close to the pressure I want .
I keep it a couple pounds higher , 11-13 pounds for a 10 pound need .
Worked fine and was just a little wobble of the weight and a slight hiss that I could hear and work on something else .
I changed out my 15 pounders to the three ways this summer thinking it would be easier for my kids to use that way .
It works fine , and the dial gauge stayed right there on the 10 pounds .
I turned down the heat , and kept turning it down , because it was so nosey .
It's an irritating noise , but it kept it up and the flame was almost turned off .
It wasn't any different in the end result , as the 15 pound weight was close to the same flame level .
1/4 -1/2 Turn and it was off .
I was happier with the 15 pound weight . Only because it was quieter , less annoying .
You can add either weight to your canner , here's a link to get the parts you need .
Both gauges make for a more efficient canner .
Never have to worry about running it dry , and you know exactly what's happening just by the sound of the hissing .

https://www.cookingandcanning.net/naprcomo14.html

Last edited by Ohio Wolverine; 12/12/21 05:45 PM.

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Re: canning venison ? [Re: Marty] #7429702
12/12/21 05:51 PM
12/12/21 05:51 PM
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Nebraska
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I have done some fish and deer at 15 pounds just because I thought it would be easier to let the 15 pound weight/giggler regulate the pressure rather than me regulating with dial.
I could really tell a difference in the product. The 15 pound stuff was cooked out more, or over processed. Still good but not as good as the stuff I do at 11 pounds. At my elevation anyway.

Re: canning venison ? [Re: Marty] #7429722
12/12/21 06:20 PM
12/12/21 06:20 PM
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Never added water to a jar of meat.

Re: canning venison ? [Re: Trapset] #7429743
12/12/21 06:38 PM
12/12/21 06:38 PM
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Posts: 3,884
ohio
Ohio Wolverine Offline
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Originally Posted by Trapset
I have done some fish and deer at 15 pounds just because I thought it would be easier to let the 15 pound weight/giggler regulate the pressure rather than me regulating with dial.
I could really tell a difference in the product. The 15 pound stuff was cooked out more, or over processed. Still good but not as good as the stuff I do at 11 pounds. At my elevation anyway.



I agree , like I said , I tried to keep it as close to the target pressure as I could , and would run 11-13 pounds .
It also depends on the product being canned , some it doesn't make much difference , others like bone in chicken , can cause bone deterioration and bone grit in the finished product .
It boils down to what's good for you .
The three way weight gauge will keep the pressure more accurate , but you waste fuel by not watching the dial gauge to slow the steam escaping .
Doesn't matter what you use , you learn how to use it over time .
I prefer the 15 pound weight and the slight hissing and wobble over the loud annoying hiss of a three way weight .
Both do their job , it's just a personal preference .

Remember a 10 pound weight doesn't keep it at 11 pounds unless you use more heat .
And you don't know what the pressure is without a dial gauge working with it .

Last edited by Ohio Wolverine; 12/12/21 06:40 PM.

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Re: canning venison ? [Re: Marty] #7429821
12/12/21 08:01 PM
12/12/21 08:01 PM
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Nebraska
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Iíve been thinking about getting an extra weight for my prestos and taking a grinder to it little by little until it wobbles and steams at 11-12 pounds. Not sure if thatís possible but I could check it on the gauge easy enough. Would sure be nice.

Re: canning venison ? [Re: Trapset] #7429851
12/12/21 08:44 PM
12/12/21 08:44 PM
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ohio
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Originally Posted by Trapset
Iíve been thinking about getting an extra weight for my prestos and taking a grinder to it little by little until it wobbles and steams at 11-12 pounds. Not sure if thatís possible but I could check it on the gauge easy enough. Would sure be nice.



You don't need to , you have a dial gauge ,just turn the heat down until you get what you want .
Over time you'll know just how much you can turn it down .
If you don't have a dial gauge , you can add one in most cases .


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Re: canning venison ? [Re: Trapset] #7429861
12/12/21 08:51 PM
12/12/21 08:51 PM
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Originally Posted by Trapset
I’ve been thinking about getting an extra weight for my prestos and taking a grinder to it little by little until it wobbles and steams at 11-12 pounds. Not sure if that’s possible but I could check it on the gauge easy enough. Would sure be nice.

They sell different wheights for them.I have a gauge,,plus the rockers for mine.

Last edited by upstateNY; 12/12/21 08:52 PM.

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Re: canning venison ? [Re: Marty] #7429876
12/12/21 09:13 PM
12/12/21 09:13 PM
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Nebraska
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I have both weight and gauge on my prestos as well upstate. I s never seen anything but 15 pound weights for them.

Ohio, Iíve been canning meat for a lot of years. Sometimes down at our summer kitchen on the river, sometimes in the house kitchen and other times in the garage on a Coleman. All three of my canners need adjusting during the process to keep them at 11-12psi. About the time I get it settled in thereís usually only about 5-10 minutes left of processing time. LOL I think an 11 pound weight would be handy.

Re: canning venison ? [Re: Trapset] #7430564
12/13/21 06:07 PM
12/13/21 06:07 PM
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ohio
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Originally Posted by Trapset
Iíve been thinking about getting an extra weight for my prestos and taking a grinder to it little by little until it wobbles and steams at 11-12 pounds. Not sure if thatís possible but I could check it on the gauge easy enough. Would sure be nice.



You can get a three way weight , there's two types that I've seen .
One is a single weight with three holes in it , and another looks like the 15 pound weight i this diagram.
It comes apart in layers . Not sure as I don't have one , but seen videos of them.
I think there's two sections , for 10 and 15 pounds , never seen a canning recipe that calls for 5 pounds , they're all 10-11 or 15 pounds .

Use the ten pound part , and add a piece of tape or a thin washer and experiment with it .
On the one with three holes , try tape or a small bearing in the other holes until you get what you want .
I use most times my 941 AA canners on propane turkey fryer burners .
I have them pretty much down pat to keep the pressure I want .
Better than ruining another weight .


https://www.cookingandcanning.net/pr85prcareki.html

Last edited by Ohio Wolverine; 12/13/21 06:14 PM.

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Re: canning venison ? [Re: Marty] #7430581
12/13/21 06:36 PM
12/13/21 06:36 PM
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Michigan
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Trapper Dahlgren Offline
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just can some fresh venison today 7 quarts no water added [Linked Image]
[Linked Image]

Re: canning venison ? [Re: Marty] #7430654
12/13/21 07:45 PM
12/13/21 07:45 PM
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When I go to fry up canned venison, I pop the quart jar in the microwave for about three minutes. All the hard tallow and gelatin will liquify, and you can dump everything out easily. I dip the pieces in flour and fry them. Pitch the goop from the jar into the garbageÖnever into the drain.

Re: canning venison ? [Re: Ohio Wolverine] #7430721
12/13/21 08:54 PM
12/13/21 08:54 PM
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Nebraska
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Originally Posted by Ohio Wolverine
Originally Posted by Trapset
Iíve been thinking about getting an extra weight for my prestos and taking a grinder to it little by little until it wobbles and steams at 11-12 pounds. Not sure if thatís possible but I could check it on the gauge easy enough. Would sure be nice.



You can get a three way weight , there's two types that I've seen .
One is a single weight with three holes in it , and another looks like the 15 pound weight i this diagram.
It comes apart in layers . Not sure as I don't have one , but seen videos of them.
I think there's two sections , for 10 and 15 pounds , never seen a canning recipe that calls for 5 pounds , they're all 10-11 or 15 pounds .

Use the ten pound part , and add a piece of tape or a thin washer and experiment with it .
On the one with three holes , try tape or a small bearing in the other holes until you get what you want .
I use most times my 941 AA canners on propane turkey fryer burners .
I have them pretty much down pat to keep the pressure I want .
Better than ruining another weight .


https://www.cookingandcanning.net/pr85prcareki.html


The 5 pound weights are for pressure cooking as opposed to pressure canning.

I have seen the 5-10-15 pound but the hole does not fit the petcock on my prestos.

Looks good BB, Good tip on micro also! But I never dump the juice!

Re: canning venison ? [Re: Marty] #7432239
12/15/21 01:54 PM
12/15/21 01:54 PM
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ohio
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No the 5/10/15 weight has it's own valve , both fit your canner , or at least from my rebuilding pressure canners , have found the old National , Presto , and AA have the same thread and hole size .
They are interchangeable .
I don't know about the single weight that can change with taking off a section , or where you can get it.
I've seen videos of it , and just assume it would fit your valve , because it looks just like the 15 pound weight , from Presto .
Just giving you options before you possibly ruin a weight .
Hope you figure it out , and happy canning .
I don't trash the juice either , makes good gravy .


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Re: canning venison ? [Re: Marty] #7432317
12/15/21 03:23 PM
12/15/21 03:23 PM
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Nebraska
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Got ya, thanks.
I have two Prestos and one old National (became Presto). The National has an adjustable weight that doesnít fit the prestos. Maybe some other Nationals will fit, Iíll do some checking. Thanks again.

Re: canning venison ? [Re: Marty] #7436808
12/20/21 07:01 PM
12/20/21 07:01 PM
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North East Kansas
Marty Offline OP
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2 things I need info about. Do the 5-10-15 jigglers made by mirro-matic fit the presto canner?

I also would appreciate a recipe for gravy using the liquid from the venison canning jars....thick gravy.

Thanks much fellas!


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Re: canning venison ? [Re: Trapper Dahlgren] #7436821
12/20/21 07:18 PM
12/20/21 07:18 PM
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perfect Roy !


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Re: canning venison ? [Re: RdFx] #7436878
12/20/21 08:09 PM
12/20/21 08:09 PM
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Marty, have a method more than a recipe you may know this. Poor liquid into cast iron and heat, add enough flour to absorb the liquid making a rue let it brown well. Now add milk till viscosity is thinner than you like your gravy, let simmer till it reaches your desired thickness. This could turn into a lot of gravy start small, if it's just for two. Salt and pepper to taste.

You can't leave this you must stay and stir till simmer. Then you can take it easy. Let it bubble on low for a while.


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Re: canning venison ? [Re: Marty] #7437100
12/20/21 11:09 PM
12/20/21 11:09 PM
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North East Kansas
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Thanks.


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Re: canning venison ? [Re: Marty] #7437174
12/21/21 12:20 AM
12/21/21 12:20 AM
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Nebraska
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]
Originally Posted by Marty
2 things I need info about. Do the 5-10-15 jigglers made by mirro-matic fit the presto canner?
[/b]
I also would appreciate a recipe for gravy using the liquid from the venison canning jars....thick gravy.

Thanks much fellas!


No, it wonít fit. You would have to change the stem too. Not sure if the threads on stem are the same though. You most likely need to be at 11-12 pounds for your elevation for pressure canning so the 5/10/15 may not help you much.

Re: canning venison ? [Re: Marty] #7437274
12/21/21 06:26 AM
12/21/21 06:26 AM
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matry get yourself a small jar, pour your juice in to pan and heat it up, put some flour into jar and add water shake up flour and water mix really good, add to juice in pan and stir, till thick,

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