1. Put 2 –3 inches of hot water in canner. Place filled jars on the rack, using a jar lifter. Fasten canner lid securely.
2. Leave weight off vent port or open petcock. Heat at the highest setting until steam flows from the petcock or vent port.
3. 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.
4. 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/ rock.
5. Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. If the pressure reading goes below the recommended pressure, you must bring the pressure back up and start the timing process over again from the beginning.
6. When timed processing is completed, turn off the heat, remove canner from heat (if electric range), and let the canner “depressurize” at room temperature (dial needle moves back to “0" or no steam sounds when weight is gently nudged). Do not force-cool the canner. Releasing pressure from a partially opened vent or placing the
canner under cool water will result in under-processing. It may also cause unsealed jars and loss of liquid from the jars. Quick-cooling can also warp the canner lid of older model canners.
7. 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.
8. Remove jars with a lifter, and place on towel or cooling rack, if desired. Do not set on a cold surface or expose to breezy conditions.
pressure canner
Additional Safety/Operating Tips
Gauges: Check dial gauges for accuracy before use each year and replace if they read high by more than 1-2 pound pressure.
Gauges may be checked at most county Cooperative Extension offices. Replacement gauges and other parts for canners are often available at stores offering canning equipment or from canner manufacturers. When ordering parts, it will be helpful
to know the model number of your canner.
Gaskets: Handle canner lid gaskets carefully and clean them according to the manufacturer’s directions. Nicked or dried gaskets will allow steam leaks during pressurization of canners and should be replaced. Keep gaskets clean between uses. A lid which is difficult to remove after cooling may indicate a gummy, or dry gasket and is reason to replace it.
Sources: Adapted from information in the USDA Complete Guide to Home Canning and Ball Blue Book, Guide to Home Canning, Freezing & Dehydration.
pressure canner
0 comments:
Post a Comment