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.
Ives-Way square nut

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.

Ives-Way 1st roller assembly

1st seaming roller assembly.

Ives-Way 2nd 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

Ives-Way spacers

Spacers.

Ives-Way spacers

Spacers.

Ives-Way table extension

Table extension.

Ives-Way turntable spring

Turntable and spring.

Ives-Way turntable bottom spacer

The spacer can be under the spring.

Ives-Way turntable top spacer

The spacer can be above the spring.

Ives-Way table extension

The table extension must be under the spring.

Ives-Way table extension

Table extension.

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

Available from Amazon

Creative Sausage Making

"Creative Sausage Making" is written for individuals who want to produce top-quality sausages and create their own professionally composed recipes. They won't need to follow recipes; they will be able to develop them at will. Reading this book will save readers hours, if not years, of time-consuming research and experimentation, and will improve their sausage-making skills. What makes this book different is that it not only covers the manufacturing of various types of sausages but also includes information on the latest innovations adopted by the food industry, such as natural gums, known as hydrocolloids, protein emulsions, and colorants, which are unfamiliar to most hobbyists.

Home Production of Quality Meats and Sausages
1001 Greatest Sausage Recipes
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
The Practical Guide to Making Salami
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish