I don't see any reason why you couldn't PC at 5 psi instead of BWB. Just be sure you do vent the required 10 minutes and follow the wait time recommendation of 10 minutes after removing the weight and before removing jars.

I do this frequently. I don't save time, necessarily, but I do save water and weight.

Carol

I'm not looking to save time, just not having to lug out the huge BWB! I got the 16 quart Presto canner because it serves my needs without being huge. Good to know that you have done it.

Any reason not to in terms of loss of flavor by "over" processing?

Any reason not to in terms of loss of flavor by "over" processing?

That will depend on the particular food. Some items could be affected by the over-processing, yes. Pickles and some of the more tender fruits, definitely. Note at NCHFP the markedly reduced time given when the PC is used vs. BWB on those foods where both methods are given.

So quart jars of what foods are we talking about?

Dave

At 5 psi the risk is minimal. There are old cookbooks for early pressure cookers (not canners) like the Ekco that offered a 5 psi and those recipes are all for delicate products.

However, I agree with Dave that it's going to depend on what you're processing, so you might want to do small-batch trial runs of anything questionable.

Carol

Uh oh! I BWBd 9 pints salsa in my 16 qt Presto yesterday w/o using any weights whatsoever. Started the timer after the steam vented for 10 min and then continued for 20 min before turning off the heat. Did I do wrong again?

I'm at this very moment heating another batch and will use the 5# weight, but now am concerned abt other batch.

j

Quarts with with lower PC water level plus weight and not pints with a couple inches water above them. Right?

Sorry.

I appreciate the comments.

Most of the things I will be canning with the new canner will be in pints... jams, pickles, etc. (I prefer to use them in smaller quantities, But, I want to put up tomatoes in quart jars. I am thinking about doing tomato puree, maybe some spaghetti sauce (meatless) and was thinking about a V8 type juice. Obviously I would have to double check the recipe, and if I need to PC a recipe, I don't care. I just would prefer to permanently retire my large BWB canner. It's just too big!

I'm a little confused, John. If you mean you used the pc without a weight to BWB your pints with the appropriate amount of water over the jars (in effect using the pc as you would any BWB container) that's OK.

But to pc quarts without covering with water you will have to apply the 5 psi weight and proceed accordingly.

(That would not be salsa but some other product because only pint times are available for salsa.)

I hope I'm understanding correctly and my answer is clear. If not, just let us know.

Carol

Yeah it is confusing. If using your PC as a BWB, like say for pints, then you don't screw/lock down the lid and you don't use the weights but you DO cover the jars with water.

eaglesgarden - first many of us just use any old stockpot for a BWB.

Like I said above, if you are doing pints in your 16 qt Presto as a BWB you just cover the jars with water and don't use the weight. Quarts are the only things that won't work in the 16 qt. as it isn't deep enough. So if you don't want to use a stockpot for the quarts then use the PC with the 5 lb. weight if you want.

Most of the things I will be canning with the new canner will be in pints... jams, pickles, etc. (I prefer to use them in smaller quantities, But, I want to put up tomatoes in quart jars. I am thinking about doing tomato puree, maybe some spaghetti sauce (meatless) and was thinking about a V8 type juice. Obviously I would have to double check the recipe, and if I need to PC a recipe, I don't care. I just would prefer to permanently retire my large BWB canner. It's just too big!

But I sure wouldn't pressure can things like jams and pickles and there are already PC instructions for canned tomatoes given as well as for most other tomato products.

Dave

Interesting post - I noted in the recent revision of the canning manuals, that peaches can be processed in the PC at 5 lbs. psi now, (I was wondering about pears). We are still in a water rationing situation in this part of the country, which makes the water bath canners less attractive from that standpoint.

My older Ball Blue Book does not carry instructions for PC of those things that are usually done in a BWB previously. Is the new book any more informative, or would I be best to buy the revised NCHFP manual?

Also - if peaches and pears can survive that way, I don't see why fruit jams, pickles or even say - sauerkraut wouldn't be OK also. It would appear that this quick process is mostly just to seal the jars anyway and remove air.

Just my 2 c's.

Bejay

Generally I agree, Bejay. Any BWB time for a high acid product should be fine for the PC at 5 psi. I just can't see any reason why not.

And you're right that there are pressure times provided for quite a number of high-acid foods anyway. The problem is that funding was cut and pressure times are no longer being added.

I have the latest edition of So Easy to Preserve but mainly because I'm print-oriented and like being able to carry it into the kitchen. However, practically speaking, if money's an issue, I wouldn't recommend it as all the same info is available on the NCHFP site. Certainly I wouldn't buy it hoping to find times and pressures not generally offered online.

Carol

BJ, there is a chart for processing fruits in a pressure canner.
I had a much better chart, but I can't find it right now. This may help, though.
You use 6 lb. for a dial gauge canner and 5 lb. for a weighted gauge canner.

Here is a link that might be useful: Canning fruits.

The cost of BWB water is negligible even where water is highly valued. There is also no rule that says you have to throw the water out after finishing. Let it cool and you can use it to flush your toilet or water your outside plants. I never pour out a pan of water into the septic tank unless it is dirty.
With respect to canning vs. BWB, I will continue to use both methods where appropriate. My primary cost of canning is the jar product, canning supplies, and fuel. I do not want to try to reinvent the wheel when it comes to canning.
Yes, I am aware that lots of pressure cooker or something that might be called a canner have published lots of recipes for 5 pound processing of fruits. Peaches and apricots get plenty soft enough in BWB processing so I would not intentionally set out to "over-process" them by increasing the processing temperature. I'll keep my canner and my big BWB pot. The BWB pots are usually very light in weight and keeping them both is in my best interest.
PS - For any thinking about buying a 16 quart Presto, buy a 23 quart instead with the 3 piece weight set and you have something that for a few dollars more you can process quarts as a BWB canner if you desire.
My thoughts - Jim in So Calif

I'm with Jim re: cost of water vs other costs. We have water bans in the summer where I live, but I reuse the water in the BWB for days on end, then use it to water my plants.

I've figured out that it takes 40 minutes just to get my PC up to processing pressure - maybe I could take 5 minutes off that time if I was bringing it to 5/6 lb vs 10/11 lbs. And then it takes about 30 minutes for the pressure to drop after processing - again maybe I could drop 5 minutes off that time with the lower 5 lb pressure. But the bottom line is that it takes 1+ hour of processing before you even start timing your processing. I think about what would happen to my jams, pickles, peaches and pears with that amount of processing. Plus I think about my electric bill. I can process 3 batches of jam in less than an hour - that would be 3-1/2 hours with a PC.

Well, this discussion has gone down a different road than I expected! lol

I was just asking about safety for tomatoes (primarily) in quarts, and have spawned a discussion about cost of water and time for processing!

I was not planning on using PC for pickles, jams, jellies, etc. I hate soggy pickles! Thank you everyone for your replies.

Pressure canning times for tomatoes and tomato products are already available. But you suggested using the same time as called for with a BWB. That isn't necessary. The PC times for tomatoes is much shorter than if done in a BWB. I think that was the main point. ;)

As to PC other foods, like you I hate soft pickles. And the set on a jam can break even at 1 altitude much less at 5 altitudes. It is the pressure when combined with the time that poses the problems rather than the temperatures. Just ask high altitude canners. ;)

Dave

Carol writes: I'm a little confused, John. If you mean you used the pc without a weight to BWB your pints with the appropriate amount of water over the jars (in effect using the pc as you would any BWB container) that's OK.

Dave writes: Yeah it is confusing. If using your PC as a BWB, like say for pints, then you don't screw/lock down the lid and you don't use the weights but you DO cover the jars with water.

Leave it to me... LOL! I covered pint jars with 2 inches water, screwed down the lid and left the vent open. (no weights)

eaglesgarden writes: Well, this discussion has gone down a different road than I expected! lol

My apologies. I'm really excited abt Linda Lou's link on pressure canning fruits & will ask my question in a new thread.

Happy canning to you!

jt

That's unnecessary John. I'm not upset, just surprised.

Things on this forum often do tend to go a different direction. But sometimes, though it doesn't answer the OP's question, it does clarify for someone else.

Thanks to Linda_Lou for providing the PC instructions for fruits. Since I haven't canned fruits in quite a while, I wasn't aware. That's helpful to know.

Carol

I'm sorry if I inadvertently proferred a question that seemed to be "off topic" so to speak. Actually, I came upon the NCHFP center website instructions for canning some acid foods with a pressure canner. Didn't mean to start any controversy - but somehow, I thought the question subject "using pressure canner instead of BWB" seemed to fit right in.

I made a copy of the table on processing acid foods using pressure canning methods, (as posted in NCHFP instructions), and hope to give my personal experience - i.e. "final results" with use of same, when I try this.

Sorry if I mislead.

Bejay

No worries folks. :^D