Pressure canner question...?!
I am new at pressure canning and am not sure about the weighted pressure regulator!. The book says that the Processing time begins when the pressure regulator starts to rock gently!.!.!.!.adjust heat to maintain a slow steady rocking motion!. How slow and steady!? I'm afraid the pressure wont be right!. I dont have the pressure guage with the numbers!. Should I get one!? Are they more accurate!?Www@FoodAQ@Com
Answers:
After you close the lid, leave the vent open until there is a steady stream of steam escaping through the hole!. Continue to leave the vent open for 10 minutes to be sure there is no air (only steam) left in the canner, then close the vent using the weight!.
You'll know that the pressure cooker has reached the proper temperature when the rocker jiggles audibly!. You can then adjust reduce the temperature to make sure the weight continues to rock!. As long as you can hear the rocker jiggling around it's still hot enough!.
Good luck on your canning project!Www@FoodAQ@Com
You'll know that the pressure cooker has reached the proper temperature when the rocker jiggles audibly!. You can then adjust reduce the temperature to make sure the weight continues to rock!. As long as you can hear the rocker jiggling around it's still hot enough!.
Good luck on your canning project!Www@FoodAQ@Com
It doesn't matter about the gauge with the numbers on it!.
The gauge should jump about every 15 seconds!. Not much faster than that!.
Be sure to watch the stove closely until you get the temperature under your canner at the correct level!. Do NOT leave the kitchen until you have this regulated!.
I suggest you do a "dry" run to begin with since you don't have a grandmother there to show you how!.
Fill the canner 1/3 full of water, put the lid on correctly, put the gauge on, turn on the heat, allow it to come up to pressure, then turn down heat til it jiggles once every 15 seconds!. After about 5 minutes you will no longer be a novice at this and can put food in jars in the canner!. Turn off the heat and let it go down to where you can remove the gauge then the lid without scalding yourself!.Www@FoodAQ@Com
The gauge should jump about every 15 seconds!. Not much faster than that!.
Be sure to watch the stove closely until you get the temperature under your canner at the correct level!. Do NOT leave the kitchen until you have this regulated!.
I suggest you do a "dry" run to begin with since you don't have a grandmother there to show you how!.
Fill the canner 1/3 full of water, put the lid on correctly, put the gauge on, turn on the heat, allow it to come up to pressure, then turn down heat til it jiggles once every 15 seconds!. After about 5 minutes you will no longer be a novice at this and can put food in jars in the canner!. Turn off the heat and let it go down to where you can remove the gauge then the lid without scalding yourself!.Www@FoodAQ@Com