I called Presto to confirm, Vent for the full ten minutes even if the pressure lock comes up. This video makes it seem like you put the weight on as soon as the pressure lock comes up. Vent for the full ten minutes.

Great video for all canners! Thank you!

Nicely done video

Thank you!

A video is needed on how much water to put in the canner. Letting the pressure fall naturally and items reduce in temperature in the canner before removal. All these tips help to yield the best result and hopefully get rid of botulism

So I have to wait for the steam to be steadily getting out BEFORE waiting for 10min? Because ive seen articles talking about waiting for 10 min until the steam is steadily getting out, and then just place the valve weight. Im a bit confused here since I was waiting for 15 min for the steam to get out in a steady way with no results (it always paused and then continued at random intervals). I got worried about the pot running out of water and placed the weight then :/

Does the weight not jiggle of it has a pressure guage?

I don't know if it's just my light but I can't really see the steam once that little thing pops up. I can see the effects of it on the microwave above it though. Does that count?

I was canning one day for my first few weeks of canning, and I think I may have let the steam go and placed the lid on before the lock popped up and put the weight on before the lock popped up. I wonder if that means it did not properly pressurize to kill toxins? I got it to 11 psi and up for 75 minutes. Maybe I should toss the meat from October 2021 Since I am not sure. I was tired that evening and realized I had done it backwards.

Hello, I am in need of some advice. I began canning about a year ago. I followed all the rules or so I thought... It has come to my attention that rather then letting it boil and then vent steam for several minutes before placing the weight on the caner, what was coming out was air not steam.... My expertise in the difference between air and steam appears that it was not quite correct. So I have been canning for a year Beef Stew, Spaghetti Sauce, hamburger, pork roast with potato's and carots... Every thing had meat in it so it all received the full 90 minutes and I did not start the 90 minute time till the 10 weight was... well plainly shaking more then it was required to do to verify 10 pounds of pressure.... So all received its full time and full pressure... I have just learned that air in the caner rather than steam will not be quite as hot at least for a short period of time maybe at the beginning of the canning process..... I have loved the canning thing and have like 400 quarts of stuff... Do I have to throw it all out.... is there anyway I can make sure the botulism poison is not there before I eat it. What do you suggest....Please let me know and Much Thanks For your time....

I bought a new 16 qt. Presto canner. I used it twice with no problems but today, after venting for 10 minutes with a good steady stream, the vent lock would not pop up and the canner was t building pressure. Can I start over and if so, do I have to change the lids on my jars?

I just purchased the 16QT presto without the dial gauge. If the lid lock pops up before the 10 minutes, should you put the weight on?

In my area, 11psi is needed for safe canning. However I cannot seem to get my heat to stay steady. Even on the lowest heat setting the psi will rise to 15+. What can I do to stop the pressure from rising too much? Is it safe to release a bit of the pressure intermittently as long as I make sure to not let it go below 11psi?

How to clean the vent valve ?

I’ve been waiting 30 min. On high for a steady stream of steam with my all American. I have one set of pints in it. Is this normal? I’m also scared of running out of water.

My Presto canner instructions say to allow a steady flow of steam after the locking pin pops up for 10 min. It seems backward to me, it seems like the locking pin popping up would indicate enough pressure in the canner, but that's not what the instruction manual says.

My Presto pressure canner did not include instruction book. How and where do I get on?

So venting is not so much about the time venting (usually 10 minutes is what the directions say) but if the petcock has popped up?

Hi, what do you do if your lock isn't popping up?

I can't for the life of me see the steam that is venting from my All American. Is it below 0 in that room or something?

But WHY do we vent it for 10 minutes? What is the purpose of this procedure. I've always done it this way but nobody has EVER explained the reason for doing it. Can someone please explain the scientific reasoning for this 10 minute venting? This has always bothered me that nobody explains the reason. It must be my OCD.... lol Thank you in advance.