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Pressure Canning Questions

16 years ago

Hi. Another newbie here and I just processed my first batch of peas the other night and wanted to make sure I didn't screw them up.

All the books told me to keep 11 lbs of pressure. I had a really hard time getting it down to 11, it held pretty steady at 12. Is it okay if the pressure is slightly higher than the recipe says or will that screw them up? (I thought if I couldn't get it exact I'd be better keeping it a little high than risk letting it get lower than recommended. Was I right?)

Is it normal for there to be bubbles in the liquid when it first comes out of the canner? (Was a little concerned when I saw this since all the recipes say to make sure there are none in the jar when setting them up for processing.)

All my jars have sealed tight (and quicker than I was expecting them to in the heat from the other night). I even turned them upside down to make sure none of them opened. As long as they're sealed and smell okay when opened they should be fine, right?

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Comments (5)

shirleywny5
16 years ago
I would have no problem keeping the pressure at 12. It is better than having it fluctuate which causes liquid to escape. The bubbles in the jars after processing is normal as the liquid is still boiling. It is not wise to turn the jars upside down with pressure canned food. I don't know if any harm was done by doing so. I do it occasionally when BWB jam seem a bit thin and the fruit seem to be at the top of the jar. I turn the jars every 20 minutes about 3 times. I did it today with my strawberry jam after I processed it for 15 minutes.
readinglady
16 years ago
As shirleywny5 said, higher pressure is no problem. The worst that would happen is the texture might be softer or the product might be overcooked but it's not a safety issue.

Definitely don't touch the jars or turn them over after removing from the canner. You risk breaking the seal, not to mention the safety issue if a jar breaks and you're burned by scalding contents. Take them out and let them rest for 24 hours before shifting or storing.

You can invert jam, which is a different issue, though there's still a slight risk of the seal popping.

Carol
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Thanks, Dave. I'm so glad. I actually processed this batch twice, because my dh didn't process the full 20 minutes the first time. New lids, etc. Then I started the count at 11 pounds, but was mainly at 12 or above for most of the time. Just learned about the conversion. That's what got me thinking about this question when I was reading some old threads. That certainly will be easier than finding a way to get my gauge tested each year. Now I just have to find where to get the weighted guages from and how to use them. So glad you are here to hold my hand.
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If you don't have a manual, you can download it here (it's under the Tech Specs tab). Ignore the recipes, but read the first 9 pages for instructions on how to use it. As far as the leaking, try a very thin smear of Vaseline on the part of the lid that seats on the pot and also on the rim of the pot just where it starts to flare out. Helps get it even and it's also easier to get off. You don't need much Vaseline. Get the lid as even as you can, and gradually tighten two opposite wing nuts at the same time (the black Bakelite handles). Gradually do another pair, the last pair, then go around again until they are tightened down. Don't do one at a time. You'll never get the lid flush and level. Ask me how I know. It takes a bit of practice. Do you have an electric stove? Some models cycle on and off, so they will be "too hot" then "too cold". I've never canned on one - I have gas stoves, which are easier to regulate. Sorry I can't help you much there. You have a petcock instead of a weight? You should have a vent pipe that the weight slides onto after venting. There is also an small rubber plug that is the overpressure plug. The regulator weight is a machined disc with three holes in it that fit over the vent pipe. The holes will be labeled 5, 10 and 15 corresponding to the pressure you need at your altitude. Sounds like you didn't receive it with the canner? The gauge is only for reference. The weight is what controls the pressure (mine usually reads 11-12 lbs. when the weight is jiggling correctly. You need the weight - it is not optional.
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Linda_Lou
16 years ago
You are fine at processing at a higher pressure. Some of us with our gauges that tested a lb. off need to compensate for it anyway, so I have to pressure at 12 lb. on mine.
I agree, don't invert the jars.
Jams, well the inversion method is still used by some, but I don't use it as I feel it is the same as "open kettle" because it is not processed.
readinglady
16 years ago
I didn't mean to imply open kettle with the jams, just that some jam recipes like the Bernardin Habanero Gold do specifically direct to invert jars to distribute the contents.

Carol
mellyofthesouth
16 years ago
I realize that this is different than turning over to check a seal.... If you are nervous about turning the jars over to redistribute, I've found giving them a "swirly" works pretty well.

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