collapse

Author Topic: Pressure canning trial run  (Read 1788 times)

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1115
  • Location: Sammamish / Lake Wenatchee
Pressure canning trial run
« on: October 04, 2017, 07:08:03 PM »
Fred Meyer has Presto 16 quart pressure canners, regular $99.99 for 49.99. I took it as a sign, as I've been thinking about it for a while. I bought some cheap chuck roast for my trial run.

Question: I'm trying to keep it at 10 pounds. How exact do I need to be? If it runs at 11-12, is that a bad thing?

Online fishngamereaper

  • Virtual Campfire
  • Trade Count: (+2)
  • Sourdough
  • *
  • Join Date: Oct 2011
  • Posts: 1771
  • Location: kitsap
Re: Pressure canning trial run
« Reply #1 on: October 04, 2017, 07:35:19 PM »
No. Your fine.

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1115
  • Location: Sammamish / Lake Wenatchee
Re: Pressure canning trial run
« Reply #2 on: October 04, 2017, 07:37:58 PM »
No. Your fine.

Thanks. I'm just sitting here with a glass of c*censored*nay watching the stove.

Err, um, I mean a beer!  Ya, that's it!

Online fishngamereaper

  • Virtual Campfire
  • Trade Count: (+2)
  • Sourdough
  • *
  • Join Date: Oct 2011
  • Posts: 1771
  • Location: kitsap
Re: Pressure canning trial run
« Reply #3 on: October 04, 2017, 07:39:10 PM »
Are you canning the meat or straight cooking it.

Offline Shrimper

  • Virtual Campfire
  • Trade Count: (0)
  • Scout
  • *
  • Join Date: Nov 2012
  • Posts: 299
  • Location: Lake Stevens
Re: Pressure canning trial run
« Reply #4 on: October 04, 2017, 07:40:58 PM »
11-12 lbs will be fine its hard to get the heat source exactly right at 10lbs for the full time.  Gas seems to provide the most consistent heat source for me.
Life's hard, it's harder if your stupid - John Wayne

Hey! I don't come to where you work and throw rocks at ya while yer mowin'...

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1115
  • Location: Sammamish / Lake Wenatchee
Re: Pressure canning trial run
« Reply #5 on: October 04, 2017, 08:10:34 PM »
11-12 lbs will be fine its hard to get the heat source exactly right at 10lbs for the full time.  Gas seems to provide the most consistent heat source for me.

I assume for safety reasons is 10 lbs or greater.

Offline j_h_nimrod

  • Virtual Campfire
  • Trade Count: (0)
  • Sourdough
  • *
  • Join Date: Aug 2011
  • Posts: 1046
  • Location: Humptulips, WA
Re: Pressure canning trial run
« Reply #6 on: October 04, 2017, 08:25:09 PM »
It is typically recommended to run 11 psi on a dial gauge or use a 10lb weight if no dial gauge. Time starts from the moment you hit set pressure and restarts at zero if you drop below recommended pressure and have to get temp back up. Easiest way on an electric stove I have found is to get it rolling and well past pressure (~14-15psi) and then turn down to low until weight quits rattling or pressure starts to drop and then just keep turning dial up incrementally until it stabilizes. Good rule of thumb is that once you get it up to temp (psi) and set the heat at a stable point the temp will only go up from there. Too much pressure can be a problem for certain items quality but more temp is better than less. Botulism is no fun from what I have heard :o

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1115
  • Location: Sammamish / Lake Wenatchee
Re: Pressure canning trial run
« Reply #7 on: October 04, 2017, 08:48:07 PM »
What happened here? Three jars full of liquid, and one 1/3
Full. Lots or residue in the water in the pressure canner. Not
Enough head space?

Offline lokidog

  • Global Moderator
  • Trade Count: (+4)
  • Explorer
  • *****
  • Join Date: Mar 2009
  • Posts: 13180
  • Location: Decatur Island/Sultan
Re: Pressure canning trial run
« Reply #8 on: October 04, 2017, 08:54:13 PM »
Did you cover your jars with water?  You shouldn't for pressure canning.  Raw pack or did you put liquid in the jars? Photo of your jars would help, maybe.

I've never had any weirdness with pressure canning.  I use quart jars, 1 1/4 pounds of chunked meat, 1 t. salt and a thick slice of onion in the bottom of the jar.  Bring to temp, usually goes over, turn down slightly, set a timer to check on it every 5-7 minutes.  Mine usually goes between `10 and 14 pounds during the time required.

Take notes on pressure and stove settings, might help even it out in the future.

Offline Stein

  • Trade Count: (+1)
  • Frontiersman
  • *****
  • Join Date: Sep 2013
  • Posts: 2826
Re: Pressure canning trial run
« Reply #9 on: October 04, 2017, 08:56:44 PM »
Probably had the lid loose and it belched out all the water.  If the lid is sealed and you had the pressure and time in the recipe, you're fine.  It doesn't have to be covered in liquid.

Pressure canning is 10x more difficult than water bath, but once you do it enough you get the hang of it, kind of like smoking brisket or something like that.

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1115
  • Location: Sammamish / Lake Wenatchee
Re: Pressure canning trial run
« Reply #10 on: October 04, 2017, 09:00:56 PM »
Did you cover your jars with water?  You shouldn't for pressure canning.  Raw pack or did you put liquid in the jars? Photo of your jars would help, maybe.

I've never had any weirdness with pressure canning.  I use quart jars, 1 1/4 pounds of chunked meat, 1 t. salt and a thick slice of onion in the bottom of the jar.  Bring to temp, usually goes over, turn down slightly, set a timer to check on it every 5-7 minutes.  Mine usually goes between `10 and 14 pounds during the time required.

Take notes on pressure and stove settings, might help even it out in the future.

Raw pack with no added liquid. 3 quarts of water in the canner per instructions, so maybe an inch up the jars. I did not put the lids on very tight, so maybe that was the issue. Not sure what "finger tip tight' means. I'll just eat this one first.

Offline RB

  • Trade Count: (0)
  • Sourdough
  • *****
  • Join Date: Jun 2011
  • Posts: 1760
  • Location: Arlington, washington
Re: Pressure canning trial run
« Reply #11 on: October 04, 2017, 09:10:22 PM »
11-12 lbs will be fine its hard to get the heat source exactly right at 10lbs for the full time.  Gas seems to provide the most consistent heat source for me.

 :yeah:

When we do Tuna we use gas stoves. After the jars come out they are placed on a towel then covered until the next day then tap them to make sure they sealed. Putting a little bacon and onion in makes for a great quick meal.
IAFF #3728

Bob Beam

Offline lokidog

  • Global Moderator
  • Trade Count: (+4)
  • Explorer
  • *****
  • Join Date: Mar 2009
  • Posts: 13180
  • Location: Decatur Island/Sultan
Re: Pressure canning trial run
« Reply #12 on: October 04, 2017, 09:15:20 PM »
Did you cover your jars with water?  You shouldn't for pressure canning.  Raw pack or did you put liquid in the jars? Photo of your jars would help, maybe.

I've never had any weirdness with pressure canning.  I use quart jars, 1 1/4 pounds of chunked meat, 1 t. salt and a thick slice of onion in the bottom of the jar.  Bring to temp, usually goes over, turn down slightly, set a timer to check on it every 5-7 minutes.  Mine usually goes between `10 and 14 pounds during the time required.

Take notes on pressure and stove settings, might help even it out in the future.

Raw pack with no added liquid. 3 quarts of water in the canner per instructions, so maybe an inch up the jars. I did not put the lids on very tight, so maybe that was the issue. Not sure what "finger tip tight' means. I'll just eat this one first.

Are those pints?  If so, switch to quarts.  You want the lids snugged down, but not pickle jar tight.   :chuckle:

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1115
  • Location: Sammamish / Lake Wenatchee
Re: Pressure canning trial run
« Reply #13 on: October 04, 2017, 09:18:51 PM »
Pints. I got about an even pound in each, which should be a perfect meal for the three of us. Does size matter?  :chuckle:

Offline lokidog

  • Global Moderator
  • Trade Count: (+4)
  • Explorer
  • *****
  • Join Date: Mar 2009
  • Posts: 13180
  • Location: Decatur Island/Sultan
Re: Pressure canning trial run
« Reply #14 on: October 04, 2017, 09:28:40 PM »
Pints. I got about an even pound in each, which should be a perfect meal for the three of us. Does size matter?  :chuckle:

Yes, not enough space in those, I do salmon in pints but venison in quarts.

Offline j_h_nimrod

  • Virtual Campfire
  • Trade Count: (0)
  • Sourdough
  • *
  • Join Date: Aug 2011
  • Posts: 1046
  • Location: Humptulips, WA
Re: Pressure canning trial run
« Reply #15 on: October 04, 2017, 09:30:58 PM »
Pints. I got about an even pound in each, which should be a perfect meal for the three of us. Does size matter?  :chuckle:

Size does not matter :chuckle:  I have used jars as small as 4oz and as big as 1/2 gallon, just follow published protoco, from a reputable source n you should be good. I usually tighten my lids tight and then loosen before putting finger tight, it seems to help keep jars consistent and not boil over.

Online fishngamereaper

  • Virtual Campfire
  • Trade Count: (+2)
  • Sourdough
  • *
  • Join Date: Oct 2011
  • Posts: 1771
  • Location: kitsap
Re: Pressure canning trial run
« Reply #16 on: October 04, 2017, 09:38:00 PM »
Did you boil your lids first....need that initial quick seal.

Offline lokidog

  • Global Moderator
  • Trade Count: (+4)
  • Explorer
  • *****
  • Join Date: Mar 2009
  • Posts: 13180
  • Location: Decatur Island/Sultan
Re: Pressure canning trial run
« Reply #17 on: October 04, 2017, 09:51:15 PM »
Pints. I got about an even pound in each, which should be a perfect meal for the three of us. Does size matter?  :chuckle:

Size does not matter :chuckle:  I have used jars as small as 4oz and as big as 1/2 gallon, just follow published protoco, from a reputable source n you should be good. I usually tighten my lids tight and then loosen before putting finger tight, it seems to help keep jars consistent and not boil over.

Doesn't matter, unless they are too full.   :dunno:

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1115
  • Location: Sammamish / Lake Wenatchee
Re: Pressure canning trial run
« Reply #18 on: October 05, 2017, 08:09:04 AM »
Directions said 1/2" head space. Does it create a problem if I leave too much head space? I guess this is why i did the trial run with 2 for 1 chuck roast.

More questions to come. I'm sure! Thanks guys.

Online quadrafire

  • Site Sponsor
  • Trade Count: (+5)
  • Old Salt
  • *****
  • Join Date: Sep 2009
  • Posts: 6696
  • Location: Spokane
Re: Pressure canning trial run
« Reply #19 on: October 05, 2017, 08:34:44 AM »

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1115
  • Location: Sammamish / Lake Wenatchee
Re: Pressure canning trial run
« Reply #20 on: October 05, 2017, 09:15:11 AM »
This is a good read Perch
http://hunting-washington.com/smf/index.php/topic,12969.0.html

I already figured out that I packed the meat in too tight, and too full. Thanks for the link!

Offline Angry Perch

  • Site Sponsor
  • Trade Count: (+4)
  • Sourdough
  • *****
  • Join Date: Oct 2011
  • Posts: 1115
  • Location: Sammamish / Lake Wenatchee
Re: Pressure canning trial run
« Reply #21 on: October 05, 2017, 09:28:09 AM »
When doing multiple batches, it seems that putting cold jars into hot water would be an issue?

Offline Buckmark

  • Washington For Wildlife
  • Trade Count: (+6)
  • Frontiersman
  • *
  • Join Date: Oct 2008
  • Posts: 3946
  • Location: GPS is searching
Re: Pressure canning trial run
« Reply #22 on: October 05, 2017, 09:41:49 AM »
When doing multiple batches, it seems that putting cold jars into hot water would be an issue?
Nope, jars will be room temp and the meat will be slightly cooler but no problem putting them in the hot water and let er rip.
To hunt and butcher an animal is to recognize that meat is not some abstract form of protein that springs into existence tightly wrapped in cellophane and styrofoam.

Offline lokidog

  • Global Moderator
  • Trade Count: (+4)
  • Explorer
  • *****
  • Join Date: Mar 2009
  • Posts: 13180
  • Location: Decatur Island/Sultan
Re: Pressure canning trial run
« Reply #23 on: October 05, 2017, 08:30:19 PM »
When doing multiple batches, it seems that putting cold jars into hot water would be an issue?

No problems with more head space than less.

It is hard to do multiple batches quickly as it takes so long for the canner to cool to a point where you should open it.  You might have lost liquid if you released the pressure too quickly as it will boil rapidly when the pressure is released.

Offline j_h_nimrod

  • Virtual Campfire
  • Trade Count: (0)
  • Sourdough
  • *
  • Join Date: Aug 2011
  • Posts: 1046
  • Location: Humptulips, WA
Re: Pressure canning trial run
« Reply #24 on: October 05, 2017, 10:01:08 PM »
When doing multiple batches, it seems that putting cold jars into hot water would be an issue?
Nope, jars will be room temp and the meat will be slightly cooler but no problem putting them in the hot water and let er rip.

I will disagree with this, I usually preheat my jars and sterilize before packing and have had a number break over the years placing room temp jars in boiling water and had the same happen with cold product in jars going into a hot canner. It sucks cleaning broken glass and food off all your packed bars and out of the canner.

I always try to put jars in that are at least warm or put them in a warm canner.

 

* Recent Topics

.17 HMR, Thoughts? by CAMPMEAT
[Today at 06:58:10 AM]


Tipi and Tarps by Karl Blanchard
[Today at 06:51:31 AM]


WTS Mossberg 930 SPX by tgray
[Today at 06:51:14 AM]


Everything about tires by MADMAX
[Today at 06:49:08 AM]


Penn electric programmable downriggers for sale- $650 for the pair by MADMAX
[Today at 06:47:50 AM]


FS Fulton boat trailer winch by MADMAX
[Today at 06:47:32 AM]


New F 150 Diesels by Stein
[Today at 06:38:35 AM]


Coolant Problem 2000 GMC Sierra by Stein
[Today at 06:35:29 AM]


Training/Field Collar Recommendations by Stein
[Today at 06:32:03 AM]


Input on Browning x-bolt hells canyon by Miles
[Today at 06:30:19 AM]


Kenmore trap/skeet by addicted
[Today at 06:24:49 AM]


WTT rifle for MACBOOK PRO or CASH by robertsjd
[Today at 06:15:45 AM]


Spokesman Review Telegraphic Trap Shoot Competition 2018! by Henrydog
[Today at 06:08:25 AM]


DYNERMITE !! ?? Did u hear that ? by Skyvalhunter
[Today at 05:38:47 AM]


REI Co-Op Siesta 30 Sleeping Bag FS by adamR
[Today at 05:09:59 AM]


Klymit Static V2 Inflatable Sleeping Pad FS by adamR
[Today at 05:09:04 AM]


Got it done on the last day solo in the backcountry ouch! by Skyvalhunter
[Today at 05:01:59 AM]


Cougar down by Skyvalhunter
[Today at 04:57:19 AM]


Cougar Chills by Skyvalhunter
[Today at 04:52:14 AM]


What lab breeders should I check out? by WRL
[Today at 04:12:02 AM]