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LITTLEWIND53's Photo LITTLEWIND53 Posts: 21,517
1/24/20 12:02 A

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emoticon Thanks for this information. I have never pressure canned, only waterbath, and I don't even do that anymore.

Linda

Leader: Living with Diabetes
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YOU can do it.
You CAN do it.
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You can do IT.
CANNINGNANNY's Photo CANNINGNANNY Posts: 31,680
1/23/20 7:13 A

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STEPS ON HOW TO USE A PRESSURE CANNER
First...Always check your sealing ring gasket and make sure the vent pipe is clear !
For HOT PACK
1. Add 3" of water on canner.
2. Turn on heat/burner to medium high
3.Put in filled jars when water is Hot but not boiling.
4. Put on lid and lock.
5. Turn on heat to high.
6. Wait until the vent pipe has a Full Steady Stream of Steam.
7. Turn on timer for 10 minutes.
8. After 10 full minutes, Put On Weight.
9. Wait until the pressure comes to full pressure and then start
timer from the recipe for whatever you are canning. Adjust heat (up or down) to keep your pressure.
10. When timer goes off, Turn Off Heat and wait until all the pressure
is gone...Then and Only Then, you can take off the weight.
11. Unlock lid and rest the lid on top of the canner for 5 or so minutes, then
take off the lid and wait 5 minutes or more, then take out the jars.
* Steps 10 and 11 are to help prevent siphoning. (siphoning happens when
the jars are taken out of the canner to fast, going from a really hot environment to a cooler environment !
12. Take out the jars and put on a towel (Do Not Put on a cold/granite counter or the jars my crack.
13. Leave them alone for 12-24 hours !!!!!!!!!!!!!!!!!!!!!!!
14. After 12-24 hours, take off rings and check lids for a good seal !
15. Store jars in a cool, dark area...
16. Enjoy All of Your Hard Work ! :}
FOR COLD PACK
Start Burner on Medium....


Patti / NE Ohio Zone 5
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