Ives-Way Can Sealer - Adjusting for Various Can Sizes

To seal can properly we have to provide the right amount of pressure in two dimensions:

• Horizontal pressure between the chuck and seaming rollers.
• Vertical pressure between the chuck and the turntable.

Each can diameter requires a corresponding chuck as the chuck must hold and spin the lid of the can. The chuck must also provide correct pressure against seaming rollers. The pressure is controlled by adjusting the seaming rollers assembly. The 3-hole nut of the pressure assembly has 3 holes and each of them can accommodate the seaming roller's screw.

• No. 1 hole is nearest the chuck so it will be used for smaller diameter cans.
• No. 2 hole in the middle so it will be used for medium diameter cans.

Seaming roller screwed into No. 2 hole.

The majority of home canning will require this set up. Both rollers, the 1st and the 2nd must be screwed on in the hole bearing the same number.

No.2-1/2 and No. 3 hole is furthest away from the chuck so it will be used for the larger cans.

1st seaming roller assembly.

2nd seaming roller assembly.

Inserting the seaming roller's screw into the right hole adjusts roughly adjusts pressure between the can and seaming rollers in horizontal plane. The fine adjustment is achieved by adjusting seaming rollers with wire gauge.

Turntable - Spacers - Table Extension

Spacers.

Spacers.

Table extension.

Turntable and spring.

The spacer can be under the spring.

The spacer can be above the spring.

The table extension must be under the spring.

Table extension.

• Ives-Way Products, Inc.
• PO Box 70
• Round Lake Beach, Illinois 60073
• Phone: (847) 740-0658

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.