First time pressure canning
luvncannin
9 years ago
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9 years agodigdirt2
9 years agoRelated Discussions
First Foray into Pressure Canning today!
Comments (3)The gauges are for a reference use only. Never depend on the dial gauge readings to be correct no matter how well desgined the dial gauge is. A weight is a much more accurate way to control pressure, and has been for centuries. Unless the gauge is very expensive. Here is a few bits of info on dial type gauges- http://www.omega.com/prodinfo/pressuregauges.html http://www.ashcroft.com/ http://www.winters.com/index.php?option=com_content&task=view&id=161&Itemid=199 http://www.enfm.net/Catalog/pressure-gauges.htm http://www.teltru.com/sanitary_pres.asp Being as they are, I wouldnt even post a price!...See MoreHelp with first time pressure canning Tomato Sauce
Comments (7)Hope you don't mind if I just C&P an answer from one of the previous discussions here on siphoning and its causes. NCHFP has a good table on the causes of siphoning/loss of liquid that may help (Carol linked that). One of the main causes is skipping the 10 min wait between removing the weight and removing the lid. Did you do that? You also want to wait several more min after removing the lid before removing the jars. Adjusting the heat source too much is also a common cause. Better to let it run a little high than to adjust too much trying to keep it pegged. Also check out the NCHFP How-To Use a Pressure Canner guide for step-by step instructions. Canner manuals are usually outdated on this info. Dave PS: NCHFP is also a better source of recipes as all there are tested and approved. Some the recipes at the source you used are not....See MoreCanning pimientos ?
Comments (4)The information at the NCHFP site is the same as what is in the Ball book, it only mentions 1/2 pints, and pints. So is it okay to use the 4 oz. jars when pressure canning, and what would be an appropriate headspace for that size jar? I do freeze lots of peppers. I cut the jalapeno types in rings, and the bells in strips, freeze them on cookie sheets, and then place them in freezer bags. My son loves the little pimiento peppers in jars, so I thought I would try duplicating that....See MoreFirst Time Using a Pressure Canner. Have Questions.
Comments (10)Ok, Kathy, take a deep breath! If you can BWB, you can pressure! Yes, you need a second rack in order to do another layer of pints. Try it this first time with just one layer. You've got the dial gauge AND weight, right? I hate dials (but that's another discussion). I put my 2 to 2 1/2" of water in the canner (per your manual), put the rack in, turn on medium or so while you load the jars full of food. That way everything is sort of the same temp (no thermal shock). Just follow whatever recipe for the produce you're doing and place the jars on the rack (7 quarts or wide pints or 9-10 standard pints, usually, depending on size/brand). Secure the lid, WITHOUT the weight on! Turn your burner on high! Vent for 10 minutes (start timing once it's "blowing steam" really good). Then put the weight on. Once the weight starts jiggling (you'll get used to the sound), start timing for the required processing time. Here's where you can actually make use of the gauge. It "should" read the proper weight at the same time the weights start rockin'. As soon as I reach pressure, I adjust my burner down slightly. Then listen for several minutes. If it's still rocking pretty fast, adjust again....slowly. Too fast creates the dreaded "siphoning". LOL Find that balance. When the time is up, turn off the burner and let it cool down naturally. You can't take the lid off anyway, it's locked at this point. This can take anywhere from 15-45 minutes (at least for me). When you can "flick" the weight and NO steam comes out, you can take the lid off. Don't force it, it will turn easily or it isn't ready! I let the jars sit in the canner, lid off, for another 5 minutes or so (this is where I usually realize I need a towel spread out on the counter to set them on anyway...). Use a jar lifter to remove the jars and let cool overnight. Easy, peasy. Oh, and that prayer............same as before..... Lord, please let all my jars seal. Thank you. Amen. Deanna...See Moreluvncannin
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