Pressure canning trial run

[Angry Perch]

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?

[fishngamereaper]

No. Your fine.

[Angry Perch]

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!

[fishngamereaper]

Are you canning the meat or straight cooking it.

[Shrimper]

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.

[Angry Perch]

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.

[j_h_nimrod]

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

[Angry Perch]

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?

[lokidog]

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.

[Stein]

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.

[Angry Perch]

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.

[RB]

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.

 

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.

[lokidog]

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.   

[Angry Perch]

Pints. I got about an even pound in each, which should be a perfect meal for the three of us. Does size matter? 

[lokidog]

Pints. I got about an even pound in each, which should be a perfect meal for the three of us. Does size matter? 

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