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Questions tagged [pressure-canner]

29 questions
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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 over. We opened up the canner after it set an hour.…
Berta Severance Sergeant
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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 & shorter. I tested with my canner, and can…
Bookaholic
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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, the season for paprika may already be over. So my…
user1721135
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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 recommendation is that it specifically relates to…
But those new buttons though..
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Can I pressure can roasted sweet peppers without sugar or vinegar?

I want the naturally sweet flavor of the pepper preserved, so no pickling or added sugar is desired. Can I pressure can sweet fire roasted peppers without sugar or vinegar, or are those required for safety?
molly
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My jars sealed, cold packed raw chicken quarts, but canner ran dry towards the end. Can I reprocess within 24 hrs when my new canner arrives?

They are bone-in chicken parts, and the jiggler never stopped jiggling. Raw cold packed quart jars. Realized the canner was dry upon removing the lid. They are still sealed 6 hrs in. I need a new canner now, can't get one until tomorrow, but would…
Cat81
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Pressure canning tomato paste

I'd like to can some homemade tomato paste with my pressure canner. I prefer to can under pressure because of the reduced time required & increased safety due to higher processing temps. However I have only been able to find recipes and research for…
But those new buttons though..
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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 to put them in the fridge. The situation is…
user1721135
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Why let a pressure canner vent, before putting the weight on?

Most instructions for pressure canners mention, that you should let the steam vent for a while, before placing your weight on it. What is the purpose of this? Why not start with the weight on? And how can I determine how long exactly I need to let…
user1721135
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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 it pertains to those of us at altitude. I…
dlb
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Dial-gauge pressure canner process times

Dial-gauge pressure canner process times I am confused about the cooking process times for various ingredients. I have a Presto 01781 23-Quart Dial-gauge Pressure Canner. According to a website: Raw Mixed Vegetables should be processed at 11 pounds…
paul cappucci
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What should be the weight of an 80 kPa pressure canner jiggler/pressure regulator valve?

I've recently bought a dial-gauge pressure canner here in China. It uses a steel jiggler/pressure regulator/counterweight which seems to be modern standard, having a 10mm hole in the bottom which sits upon the lipped metal steam-release tube atop…
user96526
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Adjusting pressure setting and processing time when modifying pressure canning recipe

When it comes to pressure canning, is there a "golden rule" or standard for modifying recipe pressure settings or processing times when you want to change the quantity of jars used? For instance, I am interested in cooking and canning this Split Pea…
hotmeatballsoup
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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 like salt or vinegar. After opening it, unlike…
user1721135
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