cooling down the pressure canner
greenmulberry
15 years ago
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ksrogers
15 years agolast modified: 9 years agozeuspaul
15 years agolast modified: 9 years agoRelated Discussions
pressure canner or pressure cooker
Comments (7)No, they are not. It's a question of size. Pressure cookers are smaller. As a result, they heat up, and cool down, faster than a pressure canner. However, the heat up/cook down times are factored into the directions for any particular canning recipe. If you can in the pressure cooker the food will be underprocessed, and possibly unsafe. The bottom line is, you can cook in a pressure canner, but canning in a pressure cooker is not recommended....See MoreAccidentaly restarted pressure canner while cooling
Comments (8)This is one of those borderline issues where you have to choose the odds you are comfortable with accepting. Technically, for full safety, they would need to be fully reprocessed because of the potential effects on the seals when they were brought back up to pressure. There is no way to know if the seals released allowing pressurized air into the jar and then re-sealed or not. The odds are at least 50/50 that the jars had already sealed and didn't release so are safe for shelf storage. But that can't be assured. The choice is your to make. If this was a high acid food I wouldn't be concerned personally. But it isn't. So if they were mine I would probably put new lids on them and reprocess them for the full time and I have made the same mistake and done just that in the past. They are more mushy but still fine to use. The alternative would be to refrigerate these jars and use them ASAP. Realistic if only a few jars. If a full batch few of us would want 7 quarts of them sitting in the fridge to use within the next week. It is a good example of why trying to do multiple things at the same time when canning just isn't a good idea. It really increases the chances of errors. Dave...See MoreMirro 22 quart weighted pressure canner questions
Comments (36)G'morning! They float when processed in Water Bath... there is just not as much head space (top + bottom) so it was not as noticeable. I never had any problems in the past using W/B process, but unfortunately now that many varieties of tomato's have lost their acidity through modern genetic tweaking and hybridizing it is now necessary to add acid to tomatoes, including heirloom varieties when canning them :-( The level of temperature needed to kill botulism bacteria for low-acid foods can only be reached by using a pressure canner. So, I bought a new pressure canner, and now I am going through the growing pains of learning how to use it. I am just above sea level, so I only used 10 psi to process. It is quite the learning curve - it was SO much easier 10 years ago! I've always wanted to try canning Salmon though so now that I've invested in the proper equipment, that will be my next project :-) I did notice the interior of the canner was shiny ... I added a tbsp of vinegar to the water as suggested in the manual but I guess it was the lemon juice? Since I was having so much trouble getting the pressure up (took WAY 2 long on my stove), I've now invested in an outdoor cooking burner so when I get a chance I will try another batch of tomatoes and see if that improves the final outcome. I will also try using citric acid instead of lemon juice because I have a feeling I am not going to like the flavor in a few months once that lemon juice settles in :-( I was trying to avoid doing a hot pack - it is just one more step that makes it a longer process :-( I am almost at the point that I want to freeze them in the future ... seems like a LOT less trouble! I will persist tho - because I have invested 2 much time and $ 2 give up now :-) Thx again for all of your help and suggestions - I really appreciate it! :-) Have a gr8 day!...See MoreCan you let your jars cool in your pressure canner?
Comments (7)< I remove the lid as soon as the pressure drops and let it sit with the lid off, > Suggest some reading on the current guidelines about the depressurizing steps. Note steps 8 and 9 in the link below that explain the canner sit for 10 min after the weight is removed but before the lid is removed. Plus I need to correct myself when I said "slide" I meant lift and sit rather than slide. http://nchfp.uga.edu/publications/uga/using_press_canners.html You could siphon floral - with great care - but there is only about 3 inches of water in the pot anyway. In this case the problem is the clearance height. The stoves with the low-set vent hoods or the ones with the microwave right above the range top just aren't at all convenient for canning. They work fine for normal pan heights but not for 12-16" tall pots. Plus most of the weight in moving a canner is from the filled jars inside rather than the water itself. Dave...See Moreksrogers
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