pressure canning for dummies um, I mean noobies question(s)

[big brown horse]

Yup, I finally got one, a small presto. Anyway I read and re-read the directions and i still have a question for you...maybe more than one.

For starters, do you have to sterilize the jars etc or just wash them? (I know they need to be kept warm-hot before filling.)

Second, do you guys boil the water in another pot first then pour it into the canner? (Why not just use the pressure canner to boil the water?)

Third, if the directions say psi @ 10 #s, and it goes over is that ok? I know that I'm not supposed to let it go below 10 or I have to start the timer over.


Anything else I need to know? (I'm doing green beans and zucchini tonight.)

 

[mrs.puff]

You do not have to pre-sterilize the jars before you use your pressure canner. It gets so hot as to sterilize EVERYTHING.

The reason you don't want to boil water in the canner is that when you try to put a jar into the already-full canner, it will have a tendency to bob around and be a pain in the rear. Just use another pot.

Yes, it is okay if it goes over 10, but you don't want it to go too much, or you can blow the lid off your canner! ( I know someone who did this-- not exactly, b/c they did not have the lid on all the way).

Good luck with it!


BTW-- Make SURE you do not open the canner or take the jiggler off until the psi is ZERO. You can cause the jars to leak a lot of fluid if you do this incorrectly.

 

[big brown horse]

Thank you!!!!!

 

[pioneergirl]

I'll tell ya what I do.....

I put the water in the canner, and after washing the jars I put them in there too. I turn the heat up to about Medium and let it heat up, gradually raising the heat. This acts as sterilizing and pre-heating. (For me anyway, but then again, I'm not a germaphobe.)

By the time the jars are full and lids/rings on, the water is at a gentle boil, and I can put the jars in, seal it up, and raise the heat. Works for me.

The gauge will go over a bit, but as long as it holds stead there (not over more than 5, usually about 12-13 #s) I leave it alone. I was told once that it can be off a tick, but not a whole lot. Again, it works for me.

Once your time is up, I shut off the heat and let it sit for about 10 minutes, then I carefully move it to a hotpad on the table to finish releasing. When the popper is down, and the noise is done, I slowly remove the weight. If there is no steam making noise on its way out, I take it off and then remove the lid. I can take the jars out and put them on a cooling rack and move on to the next set. By the time the next round is ready to shut off, I can remove the rings of the previous jars and move them to a different spot to finish cooling.

When I'm done with it all for the day, I leave it all to sit overnight and check the seals again in the morning. If all is good, then off to the shelf they go! I also leave the lid off the canner after emptying the water out so it can cool and dry.

I can't think of anything else

 

[ohiofarmgirl]

congrats baby!!! whatcha gonna can? whats the very first thing!?!



ps i boil water in my very fast plug in tea pot to help move things along

 

[big brown horse]

Thanks you guys!

First thing is green beans. (I already did a test with just water, no jars.)

Wish me luck!

 

[pioneergirl]

GOOD LUCK! You'll be fine, but if we hear a BOOM! we'll assume its your canner.....JUST KIDDING!!!

 

[freemotion]

You are probably well under way by now, but here are my hints:

When I am using a cold pack method, I put 3 quarts (as per my canner's instructions) of lukewarm water in the canner with a glug of white vinegar (the cheap stuff, keeps the calcium off the jars, which just looks awful) and set in on the cold burner. I put all the filled (cold or room temp) jars in the canner and turn on the burner and proceed.

When I am using a hot pack method, like boiling stew, I put the jars in the dishwasher without soap and run it so they are very hot. Then I take out four at a time and fill them, putting them into the canner in hot, not boiling, water. Same three quarts of water with the glug of vinegar. Once they are all in, or at least the bottom layer if I am using pints, I put on the lid and turn up the heat.

I don't sterilize the jars for pressure canning...they can't get much more sterile than the canning will make them! I do sterilize the jars when I make jelly, as they only boil for what, five minutes?

As for psi over the recommended number for your sea level and recipe, you can go over a little, but don't let it go too high or fluctuate too much or you can lose liquid in your jars. That is why I switched to gas, as my cheapo electric stove was impossible to regulate.

 

[big brown horse]

We did have a sonic boom here a few days ago! I thought it was DrakeMaiden!

The prez was here and some dumb-dumb flew his sea plane in the no fly zone on his way back from a camping trip.

It scared the hell out of everyone though.

 

[big brown horse]

Thanks free.