Canning qustions

[dmccarty]

I keept it at 10psi a few times it went passed 10 but never droped my stove is not the best to keep steady so I watched it for 90 minuts.

One of the advantages of the All American canners is that a weight sets the pressure. As long as the vent remains unclogged, and gravity still works, you can't over pressurize. The other advantage is that the weight jiggles and makes a bit of noise as it releases pressure. This allows you to set the burner so that the pressure is pretty constant. Once the burner seems to be at the right setting, I just sit in the living room listening to the jiggling weight. :laughing: I can tell if I need to change the heat setting if the amount of jiggle is not just right.

The All American also has a pressure gauge and I have noticed that the pressure goes up and down a bit depending on the burner setting. Usually it seems to be a bit over pressure.

Later,
Dan

 

[Sawyer Rob]

I have been canning soups. The soup simmers for 3-4 hours until it is ready to can. There surely is not any wee bad bugs in the soup that has simmered for hours. Putting the soup in a jar does not take long and it is boiling hot. The pressure cooker takes 15-20 minutes? to pressurize but the food is at boiling temperature for that time. Then it is cooked for whatever the books says and there is another 15-20 minutes for the pressure to drop. I know the food is boiling during the depressurization because I can see the food boiling in the jar for 30 minutes or so after I put the jar out to cool on a towel. As long as the lid is sealed there ain't nothing bad surviving in that jar. It really makes me think that the cook times are VERY conservative. I have found some of my lids very difficult to get off too.

Because the cooking time seems very conservative, i.e., erring on safety, I really prefer to pressure preserve.

Later,
Dan

You can boil food for 6 months and it still will NEVER get much above 212*.

Today you need to get meat and some other foods to 250* to preserve them at room temps, and you can't do that without a pressure canner.

There really isn't any advantage to boiling food/soup or anything else for any length of time BEFORE pressure canning it...

SR

 

[CADplans]

How will a pressure canner make food safe at 10 psi??

To me,,, 250 degrees F needs 20 psi,,,
Recently, meat has been considered impossible to make safe with pressure canning.

What is 10 psi achieve? 225 degrees F.?

 

[MossRoad]

OK Moss I'll try some before the road.

Good... because you're making me hungry!

 

[jack707]

Good... because you're making me hungry!

I'll let you know in a few days

 

[TnAndy]

I think you are miss reading the chart. 10psia means water boils at 200. But normal "a" at sea level is 14.7 and water boils at 212. Add 10 MORE psi in the pot, and boiling point gets to 240, and 15 psi gets you to 250(f).

We always can anything with meat at 15psi, 90min on quarts, 75min on pints.

 

[teejk]

You can boil food for 6 months and it still will NEVER get much above 212*.

Today you need to get meat and some other foods to 250* to preserve them at room temps, and you can't do that without a pressure canner.

There really isn't any advantage to boiling food/soup or anything else for any length of time BEFORE pressure canning it...

SR

big difference between some foods and others...most veggies don't require the pressure cooker and water bath will be just fine if you follow the instructions. If you think about it a good pickle will never see heat (nor will sauerkraut) until it gets a short water bath to seat the lid. Meat is different. I'm not a fan of canned meat because I own a freezer but I guess canned meat would fit the bill if one was on the road and there was no alternative (like Burger King).

 

[Sawyer Rob]

That is why I said "some other foods"... and NOT all foods.

SR

 

[ch1ch2]

I have canned venison forover 25 years. One thing I did no see was adding bacon. I always add one or two slices of bacon to venison. I always soak out as much blood as I can using water rinse and water bath for a few hours. I cut it in 1 to 2 inch size cubes.

 

[aczlan]

Bacon:

How does the flavor/texture of the bacon turn out?

Aaron Z