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11

The important part of the system are the lids. The ideal lids are the Mason-type (no matter which company produced them), with a flat top and a separate side piece with thread. Another type that works is the older Weck style jar, which consists of a glass jar with glass lid, plus rubber steal and metal clamps, no threads. This system is as safe as the ...


4

For home pressure canning, you should always use a Mason jar (Ball is one brand, but there are others). A "Mason jar" is the kind with the two-piece lid. When using home equipment, the two-piece lid is important because it will seal properly inside the pressure vessel. If you use a jar with a one-piece lid, such as in your photo, the lid tightness needs to ...


4

Which valve is which? See labels below: When to use the auto valve? According to user manual Page 6, Section 5.7, you are supposed to move the handle on the auto valve at least twice a week to make sure it doesn't get stuck. Other than that, just leave it alone and let it do its thing. It will automatically maintain your pressure and temperature. I guess ...


3

The book Putting Food By recommends canning pints or half pints (about the range you have) of hot-pack pimentos at 10lbs pressure (240F/116C) for 20 minutes (sorry for the American measurements, it's an American book). They also recommend putting a small amount of acid in the canning liquid, like 1tsp white vinegar per pint. By "hot-pack" they mean grilled,...


2

Not a full answer, but I found the video on this page showing how to use a very similar device (no sound that I can see, and text in Chinese) on Alibaba. It seems that the two valves with sort of rocker style heads are for steam release - you can flip these to release pressure once sterilization is complete - a spoon or fork or something similar will ...


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