INGREDIENTS

INSTRUCTIONS

Steam pressure canning is the method used for home canning of low acid
foods, such as vegetables, meat, poultry, seafood, and soup. Mixed
vegetable recipes that contain tomatoes are also considered low acid.
In steam pressure canning, you pack jars with hot or cold food and
place them on a rack in a pressure canner. Then you add water as the
manufacturer directs, seal the canner, and heat it. The steam created
is under pressure and reaches the superheated temperature of 240
degrees F, which is capable of killing the harmful byproducts of the
botulism bacteria. Most vegetables by be either cold or hot packed.
Remember too, that altitude can affect the pressure in your steam
pressure canner. Check the chart to find what adjustments may be
necessary at your altitude. If your pressure canner has a weighted
gauge, use 15 pounds pressure at all altitudes over 2,000 feet.
ALTITUDE IN FEET                        PROCESS AT PRESSURE OF 2,000 -
3,000;                         11-1/2 pounds 3,000 - 4,000; 12 pounds
4,000 - 5,000;                         12-1/2 pounds 5,000 - 6,000;  13
pounds 6,000 - 7,000;                         13-1/2 pounds 7,000 ~
8,000; 14 pounds 8,000 - 9,000; 14-1/2 pounds 9,000 - 10,000; 15
pounds  A pressure canner is a large, heavy metal utensil that heats
water  under pressure to create steam. The steam is hotter than boiling
water and can cook food to the 240 degree F needed to kill dangerous
botulism bacteria. Although the initial expense of a steam pressure
canner may seem high, it should last you through many, many years of
gardening and canning. In addition, it can be used for quick cooking
may other foods.  Steam pressure canners come in several sizes, ranging
from 8 to 22  quarts in capacity and holding 4 to 7 one quart jars, or
many more  pint jars of food. You may already have a pressure cooker,
or  saucepan pressure cooker. You can use this for processing if it
will  hold pint jars, if it has an accurate gauge, and if it will
maintain  10 pounds of pressure. Add 20 minutes to the processing time
given in  the recipe if using a regular pressure cooker, or saucepan
pressure  cooker. Pressure canners and cookers differ slightly in
construction;  one type has a dial gauge, another a weighted gauge.
Always follow  the instructions that came with your particular canner
to the letter.  Always check the gasket and locking mechanism and clean
all parts as  the manufacturer directs.  TESTING THE DIAL GAUGE Dial
gauges must be checked each canning  season. The home economist at your
local Cooperative Extension  Service Office can tell you where and when
you can have the dial  tested. If the dial varies more than 5 pounds
per square inch either  way, get a new one. If the variation is less
than 5 pounds, adjust  pressure using the chart below. Weighted gauges
don't need to be  tested, but they must be kept clean.  If gauge reads
low by   1 pound;   Process at pressure of 11 pounds. 2  pounds;      
12 pounds. 3 pounds; 13 pounds. 4  pounds; 14 pounds.  If gauge reads
high by  1 pound;   Process at pressure of  9 pounds. 2  pounds;      
8 pounds. 3 pounds; 7 pounds. 4  pounds; 6 pounds.  Handle the dial
gauges with care. NEVER rest the cover on the gauge  and never turn the
cover upside down over a full pan with the gauge  attached, because
moisture could enter the gauge and rust it.  MAINTAINING PROPER HEAT
LEVELS: Big pressure canners may cover the  range burners completely.
Set the pressure canner on the burner to be  sure there's enough air
space to keep gas burners on or to prevent  the enamel of the range
surface around the electric unit from growing  too hot. If a pressure
canner seems too snug against a burner, lift  it up 1/4 to 1/2 inch on
asbestos blocks or an extra gas burner ring,  so that heat and air can
circulate. (Make sure the asbestos blocks or  extra gas burner ring
does not itself cut down the air space of the  gas burner or block the
heating of the electric unit.)  Source: Vegetable Gardening
Encyclopedia Typos by Dorothy Flatman 1995  Posted to MM-Recipes Digest
V3 #220  Date: Tue, 13 Aug 1996 15:49:58 -0500  From:
pickell@cyberspc.mb.ca (S.Pickell)

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