She's so knowledgeable about how they all work along with the standard stove top models. I've watched her comparison of the main three models and the science behind her experiments...no telling what she paid for that "gadget" she bought that measures the temp inside the control jar in each batch but I appreciate the fact that she did spend the money to further our educations.
I'm not a stupid person and I've been canning a long time, following the rules, etc. but I understand so much more about the science behind the rules now. I've struggled for years with the fact that all my canning just does better at 11 or 12 pounds of pressure instead of the 10 for my area. It's a constant battle for me. I don't trust the elevations I get for my immediate area since they are all over the place. The bottom line is I live in the country and the road to my house from the main highway is a steady incline for miles as you are headed to the top of what we call a mountain but just a hill by some standards.
For my situation, I'm going to continue on with my stove top model for now and I'm going to resign myself to the fact that I'm going to hear a constant jiggle since my weight will be on the ten pound slot but my pressure will be around eleven or twelve. If I ever get an electric/digital canner, I'm getting the Nesco. I think it will fit best with my location and canning style. Another thing, I will not take my weight off for at least a couple hours after I'm finished with each batch since I learned the germ killing heat is reached right before the time is up and continues on for several minutes after that. I always give it plenty of time but from now on I'm giving it more.
I'm not a stupid person and I've been canning a long time, following the rules, etc. but I understand so much more about the science behind the rules now. I've struggled for years with the fact that all my canning just does better at 11 or 12 pounds of pressure instead of the 10 for my area. It's a constant battle for me. I don't trust the elevations I get for my immediate area since they are all over the place. The bottom line is I live in the country and the road to my house from the main highway is a steady incline for miles as you are headed to the top of what we call a mountain but just a hill by some standards.
For my situation, I'm going to continue on with my stove top model for now and I'm going to resign myself to the fact that I'm going to hear a constant jiggle since my weight will be on the ten pound slot but my pressure will be around eleven or twelve. If I ever get an electric/digital canner, I'm getting the Nesco. I think it will fit best with my location and canning style. Another thing, I will not take my weight off for at least a couple hours after I'm finished with each batch since I learned the germ killing heat is reached right before the time is up and continues on for several minutes after that. I always give it plenty of time but from now on I'm giving it more.