WAY OT! Pressure canner

Does anyone happen to have an old Sears 16qt pressure cooker-canner?  I have lucked into one that is in perfect condition, it just doesn't have the instructions.  Would the instructions that I have for my other pressure cooker-canner work?  I really do not want to blow up my kitchen!!!!  This one actually has a gauge on the top that shows the amount of pressure being built up.  The one that I have used numerous times does not have that. Thanks in advance! Shanon

Shannon contact Sears and they might would send you one. I had to do that for my stove when we bought our house. Or you might be able to google it and print one. Hope this will help you.

I tried a google search but no luck.   I have found one from another dealer that sells them but I was hoping to not have to buy it.  I've e-mailed Sears.  I'll just wait and see. Thanks Louise! Shanon

I have my MAMA'S!!!!!!  I will email you tomorrow! She kept the booklets on everything!  Love ya & miss ya! Lindy

Ohhh, thank you so much Lindy!  I'll send you a couple of jars of jam for the kids when I make it!  My plum trees have done outstandlingly well this year.  I also made some squash pickles yesterday.  They're kind of like bread n butter pickles except they are made with squash, green peppers and onions.  These pickles and the jam that I make are just a water bath but I like to use the pressure cooker for beans and stuff.  I love to can.  Jessie tells me that I'm weird because not too many people can these days unless they are older than us!   Love ya! Shanon

Shanon, I am wanting to learn how to can a few things and also learn the best way to freeze certain veggie.  Could ya help me?  I would love to have your squash relish recipe if I could have it.  We have a ton of veggies that are producing right now! Might you have a good recipe for corn relish too?  I have tried a few but not all are that great...hehehe! Thanks, Susan

I'm glad to help any way I can.  Here's my squash pickle recipe.  It's basically just like all of the others around. Thinly slice enough yellow squash to make 8 cups.  Thin - thin - 1/8-1/4 inch.  If you have a mandolin that is great! 8 cups yellow squash 2 medium sweet onions - also thinly sliced 2 medium size green peppers - same here - slice very thin - I also take off the white stuff on the inside 1/4 cup salt - this needs to be kosher but I always use sea salt Throw all of this in an un-iodized pan.  It's one of those blackish-blue pans or use a large glass bowl.  Sprinkle the salt all around on top and then just barely cover with cold water.  I put ice on top of my water or you can put it in the fridge instead.  Let sit for one hour then drain.  Make sure, if you use ice, that you take the ice out. 2 1/4 cups white vinegar 2 1/4 cups sugar 1/2 tspn tumeric powder 2 tspns mustard seed 2 tspns celery seed - not celery salt In a LARGE sauce put this over medium heat and then when it comes to a boil, boil it for 3 minutes.  Put the drained vegetables in the syrup and after it comes back to a boil, boil this again for 3 minutes.  Turn it off.  I put mine in the quart size jars - should make about 5 or 6.

Put in water bath for 5 minutes.  Then take out and I was taught to always turn mine upside down until the jars cooled off.  Then turn right side up and the lid should have already popped in or should do so then.
Have you ever canned???  If not, then let me know and I'll help you there. Have a great morning! Shanon