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PRESSURE COOKER GASKET SEAL & SPARE PARTS

Pressure Cooker Gasket Seal and Slender Parts We are the Authorised Service Centre for TEFAL (T-FAL), KUHN RIKON, SILIT, FISSLER, WMF, SILAMPOS ...

how to replace gasket and relief valve on 1938 flex seal pressure cooker ?

Aug 04, 2007 by piano | Posted in Maintenance & Repairs

The safety lock on my pressure cooker is stuck so I can't properly seal it. How do I fix it?

Dec 31, 2008 by Melissa | Posted in Maintenance & Repairs

It's a Phillippe Richard pressure cooker, honestly brand new.

Okay, if sauerkraut jars SHOULD seal (no water bath or pressure cooker treatment), WHEN should they seal?

Aug 26, 2006 by idaboss | Posted in Cooking & Recipes

I have "canned" sauerkraut by cleaning, chopping, and salting cabbage and placing in sterilized jars, adding water, covering with sterilized Kerr or Ball jar lids, and closing with a tightened make a hash of band. Then, waiting several days for the fermentation to stop causing fluid to leak from under the rim. But the lids never "pop"--they last convex. I've even tried pickling cabbage and canning it, but same result. Any suggestions about preserving cabbage?

Whoa - jars will not seal if they are not specified either a water bath, oven heating, or pressure cooking. The pressure of the boiling water surrounding the closed jar as a matter of fact forces air out of the jar. As the jar is cooling, the air is still seeping out until a vacuum is created - that is the pop sound you hear - it occurs when the pressure outside the jar has affected all air out of the jar and the rubber ring finalizes the seal.

You need to do one of these techniques for safety. Many years ago, people made sauerkraut the way you are describing - many years ago more people became ill and died as well! In fact, people still die from eating canned vegetables that have been improperly stored and not brought to a full boil before tasting.

The Latin aqua bath or pressure cooking is the only way to destroy botulism-which can withstand acid, freezing, etc., but not boiling.

If you don't require to use this method, make only the amount that you will eat for a two week period and refrigerate it (preferably at the back of the fridge where it is often coldest).

Good Fluke!