ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: searching for part

Misc.
I am desperately looking for help in locating a part to my Sears Pressure Cooker-Canner. The best I can remember it was purchased about 1978 or so. I do not have the information book. I need the "topper" that covers the vent pipe after the steam begins to come out. I thought it was call a pressure vent Weight but have ordered that and it is only the small vent that comes out the lid. Can anyone give me the correct name for that part. Sears no longer stocks parts for this canner. Any hints from you would be much appreciated.
Cheryl

MsgID: 0051289
Shared by: Cheryl Myers Arkansas
Board: Cooking Club at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: searching for part
  Cheryl Myers Arkansas
2 Pressure cooker part
  marilyn/tx
ADVERTISEMENT
Random Recipes
  • Provencal Chicken in the Pot
  • Provençal Chicken in the Pot Source: Chef June The French would call this dish "Le Plat Unique," because it is a whole meal in one pot. Although its execution is realistic for a twelve-year-old, the results are impressi...
  • Blackened Tofu with Pasta Alfredo
  • BLACKENED TOFU WITH PASTA ALFREDO "Blackening seasoned fish or meat by searing on a hot griddle was made famous in New Orleans . We've transferred the same technique to tofu, for a spicy meatless pasta entree." 1 pou...
  • Champagne Mushroom Soup (using potatoes, no cream)
  • CHAMPAGNE MUSHROOM SOUP "Whenever cream of mushroom was on the menu at my restaurant, it rapidly sold out. However, it was made with real heavy cream and it would not pass muster in today's health-conscious climate. I...
  • Chicken and Polenta (using chicken thighs)
  • CHICKEN AND POLENTA 8 chicken thighs, boneless and skinless or bone-in, skin on 2 tablespoons olive oil 2 1/2 cups tomato sauce 1 (14 oz) bag sliced sweet peppers, frozen (or 2-3...
ADVERTISEMENT
  • Pickled Garlic
  • Garlic can only be pickled, not canned. Unless you wish to process in basically straight vinegar, it would put you at a risk for botulism. Also never try to keep it in oil, that is the perfect environment for botulism. I...
  • Baked Sweet Potatoes with Maple Butter and Nutmeg
  • BAKED SWEET POTATOES WITH MAPLE BUTTER AND NUTMEG 6 large sweet potatoes, scrubbed 8 tablespoons unsalted butter, softened 2 tablespoons maple syrup Kosher salt and freshly ground pepper, to taste 1 whole nutmeg (for ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: searching for part
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!