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Author Topic: Pressure canning trial run  (Read 996 times)

Offline HighlandLofts

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Re: Pressure canning trial run
« Reply #25 on: October 06, 2017, 08:13:17 PM »
Interesting thread, I need to dig out my pressure cooker.
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Offline Oh Mah

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Re: Pressure canning trial run
« Reply #26 on: October 06, 2017, 09:54:55 PM »
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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Offline Oh Mah

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Re: Pressure canning trial run
« Reply #27 on: October 06, 2017, 09:57:41 PM »
Like this dual size one.
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Offline Angry Perch

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HELP
« Reply #28 on: October 11, 2017, 06:21:34 PM »
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?

Offline Angry Perch

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Re: Pressure canning trial run
« Reply #29 on: October 11, 2017, 06:35:06 PM »
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?

Offline NRA4LIFE

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Re: Pressure canning trial run
« Reply #30 on: October 11, 2017, 06:56:38 PM »
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?
Look man, some times you just gotta roll the dice

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Offline Angry Perch

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Re: Pressure canning trial run
« Reply #31 on: October 11, 2017, 07:00:18 PM »
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!

Offline j_h_nimrod

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Re: Pressure canning trial run
« Reply #32 on: October 11, 2017, 07:48:12 PM »
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.

Offline Angry Perch

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Re: Pressure canning trial run
« Reply #33 on: October 12, 2017, 08:44:47 AM »
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?

Offline quadrafire

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Re: Pressure canning trial run
« Reply #34 on: October 12, 2017, 09:24:22 AM »
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  ;)

Offline Angry Perch

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Re: Pressure canning trial run
« Reply #35 on: October 12, 2017, 09:41:11 AM »
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.

Offline fowl smacker

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Re: Pressure canning trial run
« Reply #36 on: October 12, 2017, 10:06:37 AM »
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.

Offline lokidog

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Re: Pressure canning trial run
« Reply #37 on: October 12, 2017, 10:32:55 AM »
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.

Offline Southpole

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Re: Pressure canning trial run
« Reply #38 on: October 12, 2017, 11:44:15 AM »
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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Offline j_h_nimrod

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Re: Pressure canning trial run
« Reply #39 on: October 12, 2017, 11:57:53 AM »
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.

Offline FCCank

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Re: Pressure canning trial run
« Reply #40 on: October 12, 2017, 12:25:49 PM »
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

Offline Angry Perch

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Re: Pressure canning trial run
« Reply #41 on: October 12, 2017, 02:45:38 PM »
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.

Offline quadrafire

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Re: Pressure canning trial run
« Reply #42 on: October 12, 2017, 05:20:09 PM »
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

Offline quadrafire

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Re: Pressure canning trial run
« Reply #43 on: October 12, 2017, 05:21:21 PM »
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 ;)

Offline Southpole

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Re: Pressure canning trial run
« Reply #44 on: October 12, 2017, 06:24:22 PM »
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:
$5 is a lot of money if you ain't got it

Offline Angry Perch

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Re: Pressure canning trial run
« Reply #45 on: October 17, 2017, 10:21:42 AM »
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?

Offline quadrafire

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Re: Pressure canning trial run
« Reply #46 on: October 17, 2017, 10:34:17 AM »
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

Offline lokidog

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Re: Pressure canning trial run
« Reply #47 on: October 17, 2017, 09:31:50 PM »
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.

Offline Buckmark

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Re: Pressure canning trial run
« Reply #48 on: October 18, 2017, 01:24:28 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 have to admit, i am wrong on this sorry  :sry:
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 Moe the Sleaze

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Re: Pressure canning trial run
« Reply #49 on: October 18, 2017, 02:05:03 PM »
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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