CATEGORY |
CUISINE |
TAG |
YIELD |
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Canning, Information |
1 |
Guide |
INGREDIENTS
INSTRUCTIONS
Follow these steps for successful pressure canning: Put 2 to 3 inches
of hot water in the canner. Place filled jars on the rack, using a jar
lifter. Fasten canner lid securely. Leave weight off vent port or open
petcock. Heat at the highest setting until steam flows from the
petcock or vent port. Maintain high heat setting, exhaust steam 10
minutes, and then place weight on vent port or close petcock. The
canner will pressurize during the next 3 to 5 minutes. Start timing
the process when the pressure reading on the dial gauge indicates that
the recommended pressure has been reached, or when the weighted gauge
begins to jiggle or rock. Regulate heat under the canner to maintain a
steady pressure at or slightly above the correct gauge pressure. Quick
and large pressure variations during processing may cause unnecessary
liquid losses from jars. Weighted gauges on Mirro canners should
jiggle about 2 or 3 times per minute. On Presto canners, they should
rock slowly throughout the process. When the timed process completed,
turn off the heat, remove the canner from heat if possible, and let
the canner depressurize. Do not force-cool the canner. Forced cooling
may result in food spoilage. Cooling the canner with cold running
water or opening the vent port before the canner is fully
depressurized will cause loss of liquid from jars and seal failures.
Force-cooling may also warp the canner lid of older model canners,
causing steam leaks. Depressurization of older models should be timed.
Standard-size heavy-walled canners require about 30 minutes when
loaded with pints and 45 minutes with quarts. Newer thin-walled
canners cool more rapidly and are equipped with vent locks. These
canners are depressurized when their vent lock piston drops to a
normal position. After the canner is depressurized, remove the weight
from the vent port or open the petcock. Wait 2 minutes, unfasten the
lid, and remove it carefully. Lift the lid away from you so that the
steam does not burn your face. Remove jars with a lifter, and place on
towel or cooling rack, if desired.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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