canning question

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The previous canning thread brought another question to mind. When I pressure can, I always lose some liquid in the jars - maybe 1/2" or slightly more. I was told this was caused by fluctuating temps, but once I put the weight on (after venting) I don't change the temperature at all, or maybe just a hair lower. Is it normal for it to take 30 minutes or more (after putting the weight on) to reach the proper pressure? I use a large All American canner (the kind with no gasket). Thanks for any comments.

-- glynnis in KY (gabbycab@msn.com), August 11, 2001

Answers

Hi Glynnis..I could be wrong but it sounds like your heat is too high. When I start my canner I put hot water in it so it takes less time for heating and I put my weight on instead of venting so I won't forget it ..lol

-- Lynn(MO) (mscratch1@semo.net), August 11, 2001.

GLYNNIS,HERE ARE SOME POSSIBLE ANSWERS TO YOUR PROBLEM. 1) YOUR JARS ARE PACKED TOO FULL OR TOO TIGHT. THE CONTENTS WILL BE FORCED OUT WHEN THEY EXPAND DURING HEATING. 2)AIR BUBBLES ARE LEFT IN THE JAR. THE FOOD BOILS AND THE TRAPPED AIR FORCES THE FOOD OUT.MAKE SURE YOU RUN A SPATULA OR WOODEN SPOON AROUND THE INSIDE OF THE JAR TO GET AIR BUBBLES OUT BEFORE PUTTING THE LID ON. 3)PRESSURE IS ALLOWED TO FLUCTUATE DURING PROCESSING DUE TO THE TEMP BEING TURNED UP AND DOWN. 4)PRESSURE IS REDUCED TOO FAST,SUCH AS RUNNING COLD WATER OVER CANNER OR NUDGING THE CONTROL. THE PRESSURE IN THE CANNER DROPPES FASTER THAN THE JARS COOL,FORCING THE LIQUID OUT. ALLOW TO COOL DOWN NORMALY. 25-35 MIM SMALL CANNER.40-45 MIN LGE CANNER. HOPE THIS HELPS. GOD BLESS. CODY

-- cody (urbusted@alltel.net), August 11, 2001.

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