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    Pressure Canning


    Posts : 792

    Pressure Canning

    Post by Durgan on Wed Jan 23, 2013 2:16 pm

    My goodness there is as lot of misconceptions about pressure canning.

    Pressure canned food is safe if the temperature of the ingredients reaches 240F for about 15 minutes. But this means everything in the jars must reach 240F. Since this cannot not be measured directly some intelligent extrapolation must be done.

    Material will be forced out of the jars if the contents contain air. Prior to filling the jars the material need be boiled long enough to get rid of most of the air. The finer the texture of the material the harder this is to achieve but it can be done.

    I did about 400 litres of all types of produce and have consumed about half of it so far. There was absolutely no difficulty. http://durgan.org/2011/?p=2515

    This is my proven method.

    Boil the material in an open container,stir sufficiency to remove all air.

    Fill the jars within an inch of the top.

    Place lids on jars and finger tighten the rings.

    Boil the jars in the pressure canner without the BUBBLER in place for about 40 minutes. This is to insure the jars and ingredients reach 212F.

    Apply the BUBBLER and allow the pressure to reach 15 PSI. Then start timing for 15 or 20 minutes. The insures the ingredients will reach 240F or a close as a home canner can get. After this interval turn off the heat and allow to cool.

    All tops should be tight and sealed. Any that are not store in refrigerator and use in the near future.

    This is a perfect method and avoids all those silly timing and different pressures. It may be a bit of overkill but is simple and practical. http://www.durgan.org/URL/?CIBMF Canner.

    Posts : 842

    Re: Pressure Canning

    Post by Windwalker on Thu Jan 24, 2013 5:37 pm

    I've always wanted to try canning, thanks for some great info.

    Posts : 792

    Re: Pressure Canning

    Post by Durgan on Thu Jan 24, 2013 6:21 pm

    @Windwalker wrote:I've always wanted to try canning, thanks for some great info.

    I am so use to the method now, that it is second nature. I use the one unit for all my cooking. Meaning there is no purpose in having a smaller pressure cooker.

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    Re: Pressure Canning

    Post by Sponsored content

      Current date/time is Wed Jul 18, 2018 8:53 am