It is ok to peek into the BWB to make sure the jars are covered with water. But it was my understanding that the 16 qt Presto wasn't deep enough to use as a BWB. Maybe someone who has one can comment on that.

As to more sugar? Yes. Spices? Depends. Some spices will really intensify over time so add them carefully. Cider vinegar gives a more mild, sweeter flavor than white. White vinegar is sharp and has a bite to it.

Keep the beets hot? Do mean before peeling or after? Before no. They go into ice water before peeling them anyway. After peeling, then like the recipe says, keep them hot all the way through. Hot food into hot jars into hot water in the canner.

But maybe I don't understand your question. Why would they get cooled off?

Dave

The 16 Q wont BWB quarts but will do pints.
Last time I had to cook and peel more beets so the first batch cooled off before I was ready to can them.

If you had an interruption like company and they cooled off before you could get back to finish them. I don't know if you have to keep the hot veggies at a certain temp. An emergency, kids, the phone, etc. can interrupt. Or say if I want to make pickled beets and have beets leftover. The extra beets cool off while waiting to be canned in the next batch. I know you are only supposed to make enough for a recipe but if you are a newbie its hard to know how much to prepare. Is it ok to can the extra jar or 2 after the first batch? Does that make sense? I just want to do it right.

Dave, thanks for your quick reply!

If interrupted for any reason then you reheat the foods back up to boiling before putting them in the jar. So if you had to stop to peel more then you process the jars you have already filled and capped, the rest go back into the ppt to wait for the rest to be peeled and heated.

If company or phone interrupts you turn them off, then re-heat them back to boiling before filling the jars. If you have to turn the BWB or PC off before all the times has run then you have to start over with the timing.

Only fill the number of jars that will fit in the canner at one time. Don't fill extra jars and let them sit on the counter waiting for the canner to be available.

The point is, the processing time in the recipe is based on hot foods in hot jars going into hot water. Cold foods or cold jars or cold water means the processing time in the recipe would be invalid. It would have to be increased by who knows how much just to get the center of the beets back up to the processing temperature.

So any interruptions in the process requires reheating the food and only then filling the jars. Ok?

Dave

Gotcha!! You explain things soo well! I just retasted the first batch and they are better than when I tried them last week. I canned them in July. I think I will just add a tad bit more sugar. Off to the kitchen...

Dave, thanks again and again. I feel more confident now!
I think you experts should get paid by the hour for taking the time to answer our questions over and over :)

Glad to help. We were all there at one time or another - only I'm too old to remember when. ;)

So are you going to try the white vinegar this time or stick with cider. if you try the white, let us know what you think of the results.

Dave

Got them done! Slight siphoning, must have been when I peeked. You could see it in the canner but not in a white bowl full of water. I used the cider vinegar. I forgot to let out the air bubbles but caught it in time. I just rewashed the lids, rings and rims. Kinda nervous. I had just enough beets for 7 pints. I made lots of notes...whew :)
They look pretty and they pinged!

Glad to hear it. ;) But lifting the lid on a BWB doesn't cause any siphoning. Siphoning is primarily a pressure canner issue.

Bands not tight enough, bubbles in the jar, over-filled jars, or a bad seal can cause boil over in a BWB but it happens to all of us now and then. Check out the Problems with Canned Foods link below.

Dave

Here is a link that might be useful: Causes and Solutions for Problems with Canned Foods

Thanks Dave! I learned more again! Funny how what we really learn (problems) by experience will stay with us :) Thanks for the link too.

Sherri

Finally, I got to pressure can today! I canned 6 pints of plain beets following the BBB recipe. All went pretty well and they sealed.
One jar was just right and 5 siphoned. From 1 1/2" to 1 3/4" (includes 1" headspace). After reading previous posts they are ok to eat, right?
The things I think that might have caused it is:
1. I didn't know you are supposed to take off the pressure gauge and then wait 10 minutes before removing the lid. I took it off right away cuz I had to go to the bank before it closed. The jars sat in the water for about 20 minutes with the lid off.
The lid lock took about 40-45 minutes before it cooled, I was expecting about 15 minutes. Is that normal (Presto)?
2. I have a gas stove and I might have used too high of heat.

My main question for today is: after you fill the beets to a 1" headspace then fill the boiling water to a 1" headspace, then remove the air bubbles...the amount of water goes down...are you supposed to add more water to make the level 1"?
You pros are so amazing at helping me and others, THANK YOU!
Sherri

To deal with the last question first, yes. When you remove air bubbles and the liquid goes down, add more liquid to the jar so that it is at the 1" headspace.

It sounds like the siphoning occurred at the very end. Too high a heat wouldn't cause siphoning. Inconsistent heat (i.e. changes up and down) would.

When you get to the end of the canning cycle and it appears that the pc is back down to zero, very gently nudge the pressure regulator. Sometimes even though the gauge says zero there's a little residual pressure. If that's the case, leave the regulator on another minute or so and then check again. Don't remove the weight until there's none of that pressure hiss.

It's really important to time your canning so you aren't rushed at the end. That's a very critical period. (Easier said than done sometimes, I know.)

Siphoned jars are still safe as long as the seals are strong and good, but if you're doing other batches of beets I'd move these to the front and consume them first. It's a peace-of-mind thing.

Congratulations on pressure canning!

Carol

A good read: NCHFP: How to Use a Pressure Canner ;)

Dave

Thanks Carol and Dave!
I read the link and didn't do #9 (remove weight and let cool 10 min with lid ON).

Also, I only added a little water if the level was too low but wasn't sure if I was supposed to. Next time I will make sure its right after removing air bubbles.

I should have nudged the weight to see if steam would have escaped. I don't have the regulator gauge. I lifted the lid when the cover lock fell.

I didn't adjust the heat cuz I was scared of messing up.

You are soo helpful, thanks!
Sherri