All Questions
Tagged with pressure-canner canning
20 questions
0
votes
1
answer
76
views
Pressure Canning Chow Chow
I am canning chow chow and want to use my pressure canner. Can anyone tell me how many pounds as well as how long for pint and quart jars? Thank you
4
votes
1
answer
2k
views
Is the stock in my unsealed jar safe?
I canned beef and chicken stock at 12 PSI for 25 minutes and I left the canner untouched for two days with the lid on. After the two days, I opened the canner and found that some of the jars didn't ...
- 443
1
vote
0
answers
328
views
Why wasn’t my chicken broth boiling in jars when I took it out of the pressure canner?
I pressure canned chicken broth in my electric pressure canner. When I took the jars out of the canner the broth was not boiling inside the jar. Should I be concerned? That has never happened before. ...
2
votes
1
answer
5k
views
Can I reprocess jars that have sealed?
We lost track of the venting time but since it was a strong heavy steam, husband put the weight on. Regulating the jiggles was hard to do and finally we just turned the heat off. Thinking to start ...
5
votes
2
answers
3k
views
Food safety and botulism indicators for pressure canned goods
Several months ago I canned some ham and pea soup, following this recipe verbatim. All went well and the jars have been sitting in my dark pantry ever since.
This was my very first time (ever) using a ...
- 297
2
votes
2
answers
333
views
Head space in Weck jars
I splurged and bought some Weck jars for canning. I purchased the .5 liter tulip jars. I notice that they have a substantially larger mouth than Ball/Kerr jars. They also appear to be both fatter ...
- 726
0
votes
1
answer
874
views
Canned Peppers: Very subtle acidic taste
I opened a jar of roasted peppers I canned about a month ago. Because it was a big jar and it ended up lacking water I put it in my 4C° fridge. It was canned at about 120C°-125C° without any additives ...
- 1,509
1
vote
0
answers
396
views
How much pressure fluctuation is too much in pressure canning?
I am pressure canning for the first time and I have a horrible liquid loss / syphoning situation going on. Basically 50% of my slightly larger jars (250ml) end up with less than 50% liquid and I need ...
- 1,509
12
votes
4
answers
8k
views
For Pressure Canning, can I use any other jar than Ball’s Mason Jar?
So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar). Is there any alternative to Ball’s Mason ...
- 443
5
votes
2
answers
780
views
What are the 3 vents / weights on this Chinese pressure canner?
I bought a pressure canner of Amazon, unfortunately the manual is entirely in Chinese.
It doesn't look like the two types of pressure canners I have learned about, which are "weighted gauge" and "...
- 1,509
3
votes
1
answer
188
views
How to pressure can grilled paprika
I would like to pressure can grilled paprika, which is a traditional Bulgarian preserve and looks like this:
Normally this is done by grilling the paprika on very high heat for a short amount of time,...
- 1,509
2
votes
1
answer
329
views
Is pressure canning, weeks after regular canning safe?
Recently I have learned, that I need to use a pressure canner when canning paprika. So far I have only used my oven.
I have ordered a pressure canner, but it may arrive end of october. At this time, ...
- 1,509
3
votes
4
answers
10k
views
Pressure canning tomatoes without added acid
I'd like to pressure can tomatoes without adding acid as recommended by the USDA (and outlined here). The reason being is, imo, the additional acid ruins the flavor.
My understanding of the official ...
- 501
6
votes
3
answers
3k
views
Pressure canning at odd pressures
I recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a variable weight regulator (part 50332) ...
- 501
2
votes
1
answer
109
views
Canning for couple of days to one week of low acidic cooked food without pressure canning?
I would like can low acidic cooked food like vegetables or meat (chicken) to use with in couple of days to one week during summer vacations.
I dont have pressure canner so, can I do it using Hot ...
- 205
0
votes
1
answer
357
views
Pressure canner vs water bath at altitude
OK, I know right of the start that asking which way to go is opinion based, and the both still likely have their pros and cons, but still asking, more for what are the pros and cons for each method as ...
- 8,682
4
votes
1
answer
2k
views
Canning tomato sauce
I am asking for advice on canning a tomato pasta sauce. It consists of canned tomatoes, butter, and some onions.
I already did a Google search, but the results are contradicting. Some people claim ...
- 1,979
3
votes
2
answers
17k
views
Canning in a Pressure Cooker
Well, unfortunately the present my mom got me last Christmas turned out to be a pressure cooker and not a pressure canner. I've read that it is unsafe to can low acid foods using a pressure cooker. ...
- 503
13
votes
8
answers
69k
views
Method of canning without pressure canner?
I'm debating canning but I don't have a pressure canner. I was just wondering what the best method to can would be since I don't want to get botulism and I want the canned food to last for a long time....
- 4,636
9
votes
3
answers
475
views
Pressure canning instructions
Where can safe and reliable instructions (including high and low altitude canning) be found for canning?
- 4,959