I have a pressure cooker with out a steam gauge. Just a vent pipe with weighted regulator. I am have trouble finding recipes for this type of cooker. Every thing I read says bring to 15# . Please help . Thanks becky

-- Becky (Joel681@webtv.net), April 11, 2000

Answers

What brand is it?

-- Cindy (atilrthehony@yahoo.com), April 11, 2000.

Presto

-- Becky (Joel681@webtv.net), April 11, 2000.

Mine's not a presto. It's has a vent pipe and weighted regulator. It's 12# constant. I cook with it using the given times in the recipes and haven't had any trouble with it. It sure cuts down cooking time on beans.

-- Cindy (atilrthehony@yahoo.com), April 11, 2000.

This might help.

http://www.presto-net.com/ppcinstitute/howtouse.html

-- Steve Belanger (csymag@midway.tds.net), April 11, 2000.

Hi Becky, 1. Check recipe for specific cooking method and cooking time. Pour required amount of liquid into the pressure cooker, then add food. Use the cooking rack, if desired. 2. Hold cover up to light and look through the vent pipe to make certain it is open and unclogged. Then, place cover on pressure cooker and close securely (cover handle should be directly above the body handle). 3. Place pressure regulator firmly on the vent pipe. Heat the pressure cooker until the pressure regulator begins to rock slowly. Adjust heat to maintain a slow, steady rocking motion. Cooking time begins at this point. 4. Cook for the length of time specified in the recipe, then reduce pressure as specified. When recipe states "let pressure drop of its own accord," set the cooker aside to cool. When recipe states "cool cooker at once," cool immediately under a water faucet or by pouring cold water over it. 5. Pressure is completely reduced when the air vent/cover lock has dropped. Remove the pressure regulator. Then, remove pressure cooker cover and serve food.

I got this from National Presto Industries. The cooker pictured did not have a pressure gauge so I would think you would be safe cooking or canning just about anything with their directions.They also have lots of other interesting info. and recipes too. They are at www.presto-net.com They have email if you want to ask for more information.

-- Peg (jnjohnsn@pressenter.com), April 11, 2000.

I have one with a weight that is a constant 12# pressure--I use it with good results simply adjusting between 10-15 pound recipe directions. I experimented with the liquid amounts, using more than I thought I needed so it wouldn't boil dry. It seems to lose more lquid through steam because it jiggles all thi time it is cooking. You might also try calling your county extension agent and asking when and where they would be testing pressure canners. Our area does this all over the county at different sites, usually a local hardware store, and begins testing around June, with canning season coming. The service here is free, and they can tell you what the pressure is. Also, they can help if you need replacement parts (gaskets, plugs etc.) by telling you where these items are available. Last, search flea markets and used book stores for an older canning/cooking booklet that used to come with the canners/cookers. The old recipes are wonderful, and there are directions for canning things that are no longer listed in the newer booklets. I have a good collection of these, so if all else fails, e-mail me and I'll try to help you with specifics. Good luck!

-- Denyelle Stroup (dedestroup@hotmail.com), April 14, 2000.