Pressure canning trial run

[j_h_nimrod]

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

Size does not matter   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.

[fishngamereaper]

Did you boil your lids first....need that initial quick seal.

[lokidog]

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

Size does not matter   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.   

[Angry Perch]

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.

[quadrafire]

This is a good read Perch
http://hunting-washington.com/smf/index.php/topic,12969.0.html

[Angry Perch]

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!

[Angry Perch]

When doing multiple batches, it seems that putting cold jars into hot water would be an issue?

[Buckmark]

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.

[lokidog]

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.

[j_h_nimrod]

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.

[HighlandLofts]

Interesting thread, I need to dig out my pressure cooker.

[Oh Mah]

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. 

[Oh Mah]

Like this dual size one.

[Angry Perch]

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?

[Angry Perch]

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?