Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Angry Perch on October 04, 2017, 07:08:03 PM
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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?
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No. Your fine.
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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!
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Are you canning the meat or straight cooking it.
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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.
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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.
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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
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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?
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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.
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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.
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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.
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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.
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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:
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Pints. I got about an even pound in each, which should be a perfect meal for the three of us. Does size matter? :chuckle:
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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.
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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.
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Did you boil your lids first....need that initial quick seal.
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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:
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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.
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This is a good read Perch
http://hunting-washington.com/smf/index.php/topic,12969.0.html
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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!
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When doing multiple batches, it seems that putting cold jars into hot water would be an issue?
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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.
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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.
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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.
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Interesting thread, I need to dig out my pressure cooker.
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I use the lid tightener from Walmart.Never had a problem with to loose or to tight.No such thing as to much head space as mentioned already but not enough can cause a jar to break.Break 1 jar and others may break from that jar.Great deal on the pressure cooker i got the same but paid full a couple years ago. :tup:
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Like this dual size one.
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Pressuring up for my second batch. Steam keeps leaking around the pressure / cover lock, so unit won't climb over 5 pounds. I'm thinking I need to cool down and see if there is some gunk in there?
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cooled down enough to open, cleaned gasket, fired up again and it sealed and pressured right up. Only concern is that while the lids was off, I heard tink, tink, as jars started to seal. but when heating back up, I hear them all in-sealing. If they all seal after I'm done, should I be OK?
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No problem. That same thing has happened to me 3 or 4 times. Shut it down, got it to where I could adjust the lid and fired it back up. How old is the gasket on your cooker?
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About a week! it was just the little pressure lock that pops up and locks the lid. Must have had a piece of something in it.
By the way, We just had a grouse breast with leeks and mushroom while the pressure canner does it's thing. Damn that was good!
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Whenever a jar gets heated it creates pressure with the heat and when it cools will create a seal. Time and temp assure safety of the sealed foods though.
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Last rookie question (ya right!)
The first time I had a boil over due to overfilling, and packing the meat. This time I left 1"+ head space, and everything sealed properly, but there was still a light skim of fat/ juice on the water in the cannner, and the house smelled like delicious meat. I assume this is normal, as the pressure releasing from the jars will let out a little moisture and aroma?
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Last rookie question (ya right!)
The first time I had a boil over due to overfilling, and packing the meat. This time I left 1"+ head space, and everything sealed properly, but there was still a light skim of fat/ juice on the water in the cannner, and the house smelled like delicious meat. I assume this is normal, as the pressure releasing from the jars will let out a little moisture and aroma?
It happens to me as well. I assume it is normal.
If you ever do Tuna. Do it on an outside burner as the aroma in the house is not that delicious ;)
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My wife: "It smells like meat in here. I'm going to light some candles."
Me; "It smells like meat in here. Yum!"
Thanks guys for all of your advice.
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I also preheat my clean jars, I use the dishwasher on sterilize mode with no detergent. Make sure you preheat lids in hot (doesn't need to be boiling, but very hot) water. Leave an inch of headspace with meats, packing the meat in tight won't adversely affect your finished product.
The best canning accessory I've ever purchased is the Presto pressure regulator, it's part #50332. Pretty much makes canning at 10lbs 1,000 times easier.
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My wife: "It smells like meat in here. I'm going to light some candles."
Me; "It smells like meat in here. Yum!"
Thanks guys for all of your advice.
My wife likes the smell since her favorite way to eat venison is canned. The scum on the water is normal as others have said. Air and, of course, some liquid will escape during the cooking. That's why you don't want to crank your lids down as tightly as possible, that expanding air needs to go somewhere.
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Two things that come to mind that cause juice loss in a jar. One, when the pressure canner gets up to temp, the weight is rattling like crazy (if you don't have a gauge), you should creep the heat down gradually. If you go from high to low too fast you will loose juice. The other way to loose juice is when your time is up, a person gets impatient and takes off the weight to relieve pressure so you can empty the canner quicker or running cold water over the top of the canner to get it cooled off quick to relive pressure. That's a sure way to loose lots of juice out of your jars.
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Two things that come to mind that cause juice loss in a jar. One, when the pressure canner gets up to temp, the weight is rattling like crazy (if you don't have a gauge), you should creep the heat down gradually. If you go from high to low too fast you will loose juice. The other way to loose juice is when your time is up, a person gets impatient and takes off the weight to relieve pressure so you can empty the canner quicker or running cold water over the top of the canner to get it cooled off quick to relive pressure. That's a sure way to loose lots of juice out of your jars.
:yeah:
Think of it like opening a soda bottle fast vs. slow n controlled. If you cool (drop pressure) rapidly it will boil over much more then if you cool more slowly.
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Two things that come to mind that cause juice loss in a jar. One, when the pressure canner gets up to temp, the weight is rattling like crazy (if you don't have a gauge), you should creep the heat down gradually. If you go from high to low too fast you will loose juice. The other way to loose juice is when your time is up, a person gets impatient and takes off the weight to relieve pressure so you can empty the canner quicker or running cold water over the top of the canner to get it cooled off quick to relive pressure. That's a sure way to loose lots of juice out of your jars.
:yeah:
Think of it like opening a soda bottle fast vs. slow n controlled. If you cool (drop pressure) rapidly it will boil over much more then if you cool more slowly.
X2 what Southpole and Nimrod said: Remember that the food and liquid in the jars is somewhere around 240-250 degrees depending upon the pressure in the cooking chamber. If this pressure is released too quickly without allowing the temperature of the food to decrease in a "controlled" manner gradually, then uncontrolled boiling and mess will ensue, just have to be patient and let it sit to cool down on it's own keeping an eye on the pressure guage down to zero before opening.
I've fell in love with canned Rainbow trout, better than the finest tuna in my opinion, anyway, FWIW
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Pressure gauge to zero, pressure lock opened on it's own, and I still waited another 20 minutes or so. It wasn't much at all, just a very light skim of scum/ fat.
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Pressure gauge to zero, pressure lock opened on it's own, and I still waited another 20 minutes or so. It wasn't much at all, just a very light skim of scum/ fat.
Normal!
No worries
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Pressure gauge to zero, pressure lock opened on it's own, and I still waited another 20 minutes or so. It wasn't much at all, just a very light skim of scum/ fat.
Normal!
No worries
Just remember what I said about the Tuna!!!!! That skim of scum will reek your house!!!!!! Outside only ;)
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Pressure gauge to zero, pressure lock opened on it's own, and I still waited another 20 minutes or so. It wasn't much at all, just a very light skim of scum/ fat.
Normal!
No worries
:yeah: :tup:
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I notice in most recipes that add salt, they just put it on top of the meat. Does the boiling action while under pressure do an adequate job of distributing the salt?
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I notice in most recipes that add salt, they just put it on top of the meat. Does the boiling action while under pressure do an adequate job of distributing the salt?
Yes
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I notice in most recipes that add salt, they just put it on top of the meat. Does the boiling action while under pressure do an adequate job of distributing the salt?
I just drop it in the bottom with a slice of onion and some minced garlic.
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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 have to admit, i am wrong on this sorry :sry:
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My experience is that yeah, a pinch of salt on top gets distributed plenty evenly during the processing.
And another shout-out for canning Rainbow Trout...delicious!!!
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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 have to admit, i am wrong on this sorry :sry:
No harm done!
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My experience is that yeah, a pinch of salt on top gets distributed plenty evenly during the processing.
And another shout-out for canning Rainbow Trout...delicious!!!
I've got to get out on Sammamish and get some cutts to try this with.
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I use a Presto adjustable weight. It will do 5, 10 and 15 psi. Also learned that if you want to smoke and can something, go light on the smoke. The pressure canner will really intensify the smoke flavor. I learned this the hard way by canning smoked octopus. This is the only way I have found to cook it to a perfect texture.
Cheers
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Shipwreck is spot on. When I can smoked salmon, I smoke them for a 1/2 hour only with mild smoke. They do get stronger in the jars. Iceman's smoked razor clam recipe is still the best I've done.
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I use a Presto adjustable weight. It will do 5, 10 and 15 psi. Also learned that if you want to smoke and can something, go light on the smoke. The pressure canner will really intensify the smoke flavor. I learned this the hard way by canning smoked octopus. This is the only way I have found to cook it to a perfect texture.
Cheers
Hmmm
We were at Uwajimaya the other day, and my wife was asking how you could get octopus to be tender.
She also loves smoked clams, muscles, oysters..
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I use a Presto adjustable weight. It will do 5, 10 and 15 psi. Also learned that if you want to smoke and can something, go light on the smoke. The pressure canner will really intensify the smoke flavor. I learned this the hard way by canning smoked octopus. This is the only way I have found to cook it to a perfect texture.
Cheers
Hmmm
We were at Uwajimaya the other day, and my wife was asking how you could get octopus to be tender.
She also loves smoked clams, muscles, oysters..
Canning the octopus will tenderize it for sure if you're looking to preserve it or a flash fry, ceviche, or eating it straight up raw will ensure tenderness.