My Bayou Classic burner and All American canner finally arrived and I tried them out last night. First batch of whole-kernel corn went OK. Couldn't get a good seal on the second batch. Took 5 tries. On the 4th try, I lost pressure all of a sudden, which scared me. Turns out, it was leaking badly enough to evaporate most of the water. on the 5th try, I just put ina lot of water (2" below tops of first row of pint jars) and watched it like a hawk---for 55 min. No pressure drop, and everything turned out OK. Trouble is, it took 8 hours to can 2 batches.
I tried all of the obvious stuff... cleaned the rim, used the right oil. Called the manufacturer, and they told me that I should use oil only on the bottom, tighten down a pair of wing nuts, adjust the gap, then do another pair, then the last, and then tighten them all again, one-by-one. They also said that I should really crank down on the lid. I had been afraid of over-tightening, but no more.
Well, I'm really getting a kick out of canning. However, my time is limited, so I hope I can get this resolved. It's already a time-consuming process without problems.
Next, beets and beans.
I tried all of the obvious stuff... cleaned the rim, used the right oil. Called the manufacturer, and they told me that I should use oil only on the bottom, tighten down a pair of wing nuts, adjust the gap, then do another pair, then the last, and then tighten them all again, one-by-one. They also said that I should really crank down on the lid. I had been afraid of over-tightening, but no more.
Well, I'm really getting a kick out of canning. However, my time is limited, so I hope I can get this resolved. It's already a time-consuming process without problems.
Next, beets and beans.