Basic Steps For Steam Pressure Canning B Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
PRESSURE CANNING CONTINUED
Directions:
10. Put the rack in the canner and pour in the boiling water as the
manufacturer directs.
11. Carefully lower the filled and sealed jars into the canner,
arranging them on the rack so steam can flow around the jars.
12. Put on the cover, gauge, and lock according to the manufacturers
directions.
13. Heat the canner, following the manufacturers directions for the
steam flow and the time to exhaust the canner. Put on the control or
close the vent.
14. When the canner reaches the required pressure (usually 10 pounds
of pressure, adjusting for higher altitudes, if needed), start timing
for the exact length of time given in each recipe. DO NOT start
timing until the correct pressure is reached. Keep pressure constant
for entire processing time.
15. When the processing time is up, remove the canner from the heating
element to the range top and let it stand until the pressure is
reduced to zero. (On a gas range, you can just turn the burner off
and leave the canner sit on the burner rack.) Dont try to hurry this
step; its very important for the pressure to go down slowly. A
canner with a weighted gauge may take up to 45 minutes; nudge the
control with a pencil and, if you dont see any steam, it means the
pressure is at zero. A dial gauge will show the pressure is at zero
when the jars are ready to be removed. But once the pressure is down,
wait 2 minutes more because there will still be a little residual
pressure too small to register on the dial.
16. Remove the weight control if you have that type of canner, open
the vent, and unlock the cover. Open by lifting the cover away from
you so the steam will come out on the far side, or according to the
manufacturers directions. Let stand 10 minutes for the jars to cool
further, this will lessen the chance of a stray draft causing the
jars to break as you lift them from the canner.
17. Using long handled tongs or a special jar lifter, carefully lift
out the jars (KEEP THEM STRAIGHT UPRIGHT, DO NOT TIP AT ALL) and put
them several inches apart on a folded towel or rack in an out of the
way, draft free place. Dont tighten the screw bands on the jars
after processing.
18. Let the jars cool undisturbed for 24 hours. As they cool, you
will hear a light pinging sound as the jars seal. Dont cover the
jars while they cool, they need the airspace around them in order to
cool evenly.
19. When the jars are completely cooled, check the seals. The lids
should be slightly depressed and, when the jar is tipped slightly,
there should be no leakage. If the center of the lid can be pushed
down and springs back up, the canning process didnt work. Either
store the food in the refrigerator and use immediately, or pour the
food into another clean, hot jar, seal with a new lid, put a screw
band on, and reprocess.
20. Wipe the jars with a clean, damp cloth, then label clearly with
contents, date, hot or cold pack method, seasoning or any other
pertinent information, and batch (if more than one canner load is
done in one day).
21. Remove the screw bands. If they are left on, they may rust in
place. To remove stuck screw bands, wring out a cloth in hot water,
then wrap around the band for a minute or 2 to help loosen it. Clean
and dry the screw bands and store them in a sealed plastic bag in a
dry place until needed for another batch.
22. Store the jars in a cool, dark, dry place where they will not
freeze. You can put the jars in the boxes they came in to protect
them from light.
23. Before using canned food, check for signs of spoilage. If you
notice bulging lids, broken seals, leakage, spurting liquid, mold,
off odor, or food that looks slimy, discard the food where humans and
animals cant get to it. You can salvage the jars. Wash them
thoroughly, rinse, and then boil for 15 minutes.
24. If youve followed directions, and if your pressure canner is in
good working order, home canned foods should be safe. If you desire,
as an extra precaution, before using them, heat home canned foods to
boiling, cover, and boil 15 to 20 minutes. If the food foams, smells
bad; or shows other signs of spoilage, get rid of it.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
~~~ # VbReader V1.4 #Cat (kat) n. Small, four legged, fur bearing
extortionist.
~-- xMail/beta * Origin: Mikes Mansion (503) 760-3777 Portland,OR
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Date : Oct 04 95, 08:58 Scn From
: Dorothy Flatman 1:105/81.0 To
: All 1:3651/7.0
Subj : Canning CR 13/79
TID: xMail 1.01.0324 001241-048 MSGID: 1:105/81 0724fc6e EID: f8c2
f445971e
Source from luhu.jp
manufacturer directs.
11. Carefully lower the filled and sealed jars into the canner,
arranging them on the rack so steam can flow around the jars.
12. Put on the cover, gauge, and lock according to the manufacturers
directions.
13. Heat the canner, following the manufacturers directions for the
steam flow and the time to exhaust the canner. Put on the control or
close the vent.
14. When the canner reaches the required pressure (usually 10 pounds
of pressure, adjusting for higher altitudes, if needed), start timing
for the exact length of time given in each recipe. DO NOT start
timing until the correct pressure is reached. Keep pressure constant
for entire processing time.
15. When the processing time is up, remove the canner from the heating
element to the range top and let it stand until the pressure is
reduced to zero. (On a gas range, you can just turn the burner off
and leave the canner sit on the burner rack.) Dont try to hurry this
step; its very important for the pressure to go down slowly. A
canner with a weighted gauge may take up to 45 minutes; nudge the
control with a pencil and, if you dont see any steam, it means the
pressure is at zero. A dial gauge will show the pressure is at zero
when the jars are ready to be removed. But once the pressure is down,
wait 2 minutes more because there will still be a little residual
pressure too small to register on the dial.
16. Remove the weight control if you have that type of canner, open
the vent, and unlock the cover. Open by lifting the cover away from
you so the steam will come out on the far side, or according to the
manufacturers directions. Let stand 10 minutes for the jars to cool
further, this will lessen the chance of a stray draft causing the
jars to break as you lift them from the canner.
17. Using long handled tongs or a special jar lifter, carefully lift
out the jars (KEEP THEM STRAIGHT UPRIGHT, DO NOT TIP AT ALL) and put
them several inches apart on a folded towel or rack in an out of the
way, draft free place. Dont tighten the screw bands on the jars
after processing.
18. Let the jars cool undisturbed for 24 hours. As they cool, you
will hear a light pinging sound as the jars seal. Dont cover the
jars while they cool, they need the airspace around them in order to
cool evenly.
19. When the jars are completely cooled, check the seals. The lids
should be slightly depressed and, when the jar is tipped slightly,
there should be no leakage. If the center of the lid can be pushed
down and springs back up, the canning process didnt work. Either
store the food in the refrigerator and use immediately, or pour the
food into another clean, hot jar, seal with a new lid, put a screw
band on, and reprocess.
20. Wipe the jars with a clean, damp cloth, then label clearly with
contents, date, hot or cold pack method, seasoning or any other
pertinent information, and batch (if more than one canner load is
done in one day).
21. Remove the screw bands. If they are left on, they may rust in
place. To remove stuck screw bands, wring out a cloth in hot water,
then wrap around the band for a minute or 2 to help loosen it. Clean
and dry the screw bands and store them in a sealed plastic bag in a
dry place until needed for another batch.
22. Store the jars in a cool, dark, dry place where they will not
freeze. You can put the jars in the boxes they came in to protect
them from light.
23. Before using canned food, check for signs of spoilage. If you
notice bulging lids, broken seals, leakage, spurting liquid, mold,
off odor, or food that looks slimy, discard the food where humans and
animals cant get to it. You can salvage the jars. Wash them
thoroughly, rinse, and then boil for 15 minutes.
24. If youve followed directions, and if your pressure canner is in
good working order, home canned foods should be safe. If you desire,
as an extra precaution, before using them, heat home canned foods to
boiling, cover, and boil 15 to 20 minutes. If the food foams, smells
bad; or shows other signs of spoilage, get rid of it.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
~~~ # VbReader V1.4 #Cat (kat) n. Small, four legged, fur bearing
extortionist.
~-- xMail/beta * Origin: Mikes Mansion (503) 760-3777 Portland,OR
(1:105/81) SEEN-BY: 270/101 280/1 396/1 3615/50 51 3651/2 7 9 13
PATH: 105/81 330 270/101 396/1 3615/50 3651/13 9 7 Area: COOKING
Date : Oct 04 95, 08:58 Scn From
: Dorothy Flatman 1:105/81.0 To
: All 1:3651/7.0
Subj : Canning CR 13/79
TID: xMail 1.01.0324 001241-048 MSGID: 1:105/81 0724fc6e EID: f8c2
f445971e
Source from luhu.jp