Recommended Canners (part 3 Of 3)

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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