Answers to the questions we get most about pressure cookers, pressure canners, parts, canning and fermenting, from the team at Red Hill General Store.
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Parts by model number
Type your model number and see every part that fits.Gasket & weight finder
The right sealing ring or regulator for your model.Parts diagram
What every part is called and when to replace it.Free manuals
Presto, Mirro and more, plus parts for each model.Topics
Finding parts
How do I find my model number?
Look on the bottom of the pot, on the lid, or on the side near a handle. It is usually stamped into the metal. Read more →
Which gasket do I need?
Enter your model number in the gasket finder. It shows the exact sealing ring, such as Presto 9985 for 16 and 23 qt Presto canners. Read more →
Which safety fuse or overpressure plug do I need?
Presto models from 1977 on use the 9915 overpressure plug; older Presto models use the 9911 air vent. Mirro and All American have their own plugs. The model lookup shows yours. Read more →
Is measuring my gasket helpful?
Yes. Measure across the outside of the old gasket and compare it with the gasket chart. It helps confirm the right part, especially for Fagor and unlabeled cookers. Read more →
What is the difference between Mirro gaskets 3440 and 9882?
Both fit Mirro 12 and 22 qt canners such as the M-0512 and M-0522. Use the 3440 for canners made before January 1983 and the 9882 for canners made after. Read more →
Why does my replacement Mirro regulator look different?
Replacement regulators are made to the same weight and fit but may look different from the original. Read more →
Can I get a replacement lid?
Some All American covers are available. For most other brands, lids are no longer made; check your model page. Read more →
Is there a parts distributor in Canada?
We ship parts to Canada. See our Canada page for details. Read more →
What are the parts of a pressure cooker called?
Gasket (sealing ring), vent pipe, pressure regulator (weight), overpressure plug, air vent/cover lock, steam gauge, handles and rack. See the labeled diagram. Read more →
Repairs & troubleshooting
Can I pressure can without the pressure regulator?
No. The regulator (weight) controls or shows the pressure. Without it the canner cannot hold the pressure the recipe needs, and the food may not be safe. Order the regulator for your model before canning. Read more →
How do I replace the rubber gasket?
Pull the old gasket out of the lid groove, wash the groove, and press the new gasket in evenly all the way around. Replace the overpressure plug at the same time. Read more →
How do I care for my gasket?
Wash it after each use, dry it, and store the lid upside down on the pot so the gasket is not squashed. Replace it when it gets hard, cracked or stretched. Read more →
Steam leaks between the cover and body
Usually a worn or dirty gasket, a dirty rim, or a lid not fully locked. Clean the rim and gasket, relock the lid, and replace the gasket if it still leaks. Read more →
Steam leaks under the pressure regulator
Clean the vent pipe and the inside of the regulator. If it still leaks, the vent pipe or regulator may be damaged and should be replaced. Read more →
Steam leaks around the automatic air vent
The small rubber gasket on the air vent is usually worn. Replace the air vent or its gasket. Read more →
How do I test or replace a canner gauge?
Have dial gauges tested for accuracy every year. Replace the gauge if it reads more than 2 psi off. Read more →
Caring for vents, weights and petcocks
Clear the vent pipe before every use with a cleaning rod, and keep weights clean and undented. Read more →
Can the old toggle/petcock on an All American canner be replaced?
See our notes on older All American controls and the current replacement parts. Read more →
Pressure cooking basics
What's the big deal about pressure cooking?
Food cooks much faster under pressure, which saves time and energy and keeps more flavor and nutrients. Read more →
Is pressure cooking really safe?
Yes, when the cooker is kept in good repair. Modern cookers have a cover lock and backup safety plugs. Keep the vent clear and replace worn gaskets and plugs. Read more →
Which stoves are safe for pressure cookers and canners?
Most work on gas and electric coil. For glass tops, follow the maker's instructions. For induction, choose an induction-compatible model. Read more →
Does altitude affect pressure cooking and canning?
Yes. Above 1,000 feet, canning needs more pressure. Use the USDA altitude chart for your recipe. Read more →
Stainless steel or aluminum?
Aluminum heats fast and weighs less. Stainless steel resists staining and works on more stoves, including induction models. Read more →
How is pressure cooking time measured?
Timing starts once the cooker reaches pressure, not when you turn on the heat. Read more →
When should I use a rack or basket?
Always use the rack for canning jars. When cooking, use it to keep food out of the liquid, such as for steaming vegetables. Read more →
Pressure canner vs pressure cooker
A canner holds at least 4 quart jars and controls pressure for canning; smaller cookers are not recommended for canning. Read more →
How do I choose a pressure canner?
See our picks and jar-capacity chart for every Presto, All American and Mirro canner. Read more →
Canning
Water bath or pressure canning?
Water bath for high-acid foods (fruit, jams, pickles, acidified tomatoes). Pressure canning for low-acid foods (vegetables, beans, meat, broth). Read more →
What bacteria does pressure canning kill?
Pressure canning reaches about 240°F, hot enough to destroy the spores of Clostridium botulinum, which boiling water cannot. Read more →
How tight should jar bands be?
Fingertip-tight: snug, but not forced. Over-tightening can cause seal failures. Read more →
How do I check if my jars sealed?
After jars cool 12-24 hours, press the center of each lid. A sealed lid is curved down and does not move. Read more →
How do I prepare jars?
Check for nicks and cracks, wash in hot soapy water, and keep jars hot until you fill them. Read more →
Rules for successful pressure canning
Use a tested recipe, vent the canner 10 minutes before adding the weight, keep steady pressure, and let it cool down on its own. Read more →
What canning supplies do I need?
See the printable canning supplies checklist. Read more →
Fermentation & crocks
How do I make sauerkraut?
Step-by-step directions with a crock, weights and salt. Read more →
How long does sauerkraut take?
Timing depends on temperature. See the full guide. Read more →
Surface mold and yeast
How to spot and handle surface growth on ferments. Read more →
Is a cracked crock still usable?
What to check before using a crock with cracks. Read more →
Different crock lids
Open crocks vs water-seal crocks and their lids. Read more →
Making tap water chlorine-free
Simple ways to remove chlorine before fermenting. Read more →
Seasonal checklist: before canning season
- Replace the overpressure plug if it's hard or cracked.
- Have your dial gauge tested.
- Clear the vent pipe.
- Check the gasket and replace it if needed.
- Stock up on lids. See the canning supplies checklist.
Updated September 2026
