lotus



previous page: 1.5.5 I'm really cheap. How can I reuse my canning lids?
  
page up: Food Preserving FAQ
  
next page: 1.5.7 I'd like some sources for non-standard size jars, decorative bottles, unusual size rings, and other items that I just can't find in the usual places.

1.5.6 How do I use a pressure canner safely and effectively?




Description

This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.

1.5.6 How do I use a pressure canner safely and effectively?

from Wendy Milner : As with the boiling water bath, you prepare your
food according to a tested recipe, place the food in the jar, put on
the two piece lid, and place the jars in the canner which has 2 to 3
inches of water in it. The water should be hot but not boiling. Place
the lid on the canner. The petcock or vent of the lid is open. As the
water boils, steam will rise out of the petcock. When steam is steady,
wait 10 minutes before closing the petcock. There are two types of
gauge: weighted and dial. The weighted gauge has three positions: 5
pounds, 10 pounds and 15 pounds. Always use the higher weight if the
recipe calls for a weight in between one of these values. For example,
the recipe calls for 12 pounds of pressure, use 15 pounds. With a
weighted gauge, place the gauge on the vent using the correct
weight. Leave the temperature on high until the weighted gauge begins
to rock. Lower the temperature. You will have to experiment a little
with the temperature. You want the weighted gauge to rock lightly
throughout the processing time. Start the processing time when the
gauge is rocking at about 2 to 3 times a minute. [N.B. If your gauge
refuses to rock, check to see if your stove is perfectly leveled.-the
gang at r.f.p The dial gauge canner has a dial which registers from
zero to 20 pounds. You should have your gauge tested every year by
the local extension office. The advantage to a dial gauge is that you
can see exactly what the pressure of the canner is during
processing. With a dial gauge, close the petcock and watch the
dial. When the dial has reached the proper pressure, reduce the
temperature. Maintain the pressure throughout the processing time.
Start the processing time when the correct pressure has been met. If
you live above 1000' feet you must increase the pressure for
processing. For every 1000' feet add 1/2 pound of pressure. You do NOT
add time to the processing, only pressure. At the end of the
processing time, turn off the heat. Do not open the lid or vents. It
will take about an hour for the pressure to drop inside the
canner. Wait till pressure reaches zero, or the safety valve drops
before opening the lid. Open the lid away from you. There will still
be steam rising from the water and it is easy to scald
yourself. Remove the jars from the canner. Place them on a towel on
the counter and leave them alone for 12 to 24 hours before checking
the seal. Do not check before the 12 hours as this could cause the
jars to not seal. Sealing is the result of heating and then cooling
the jars. [For more about pressure canners especially information
about the vagaries of the gauges, please checkout the Equipment
Section in part 4 of this FAQ.

 

Continue to:















TOP
previous page: 1.5.5 I'm really cheap. How can I reuse my canning lids?
  
page up: Food Preserving FAQ
  
next page: 1.5.7 I'd like some sources for non-standard size jars, decorative bottles, unusual size rings, and other items that I just can't find in the usual places.