Pressure Canning.

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Pressure Canning.

Postby Durgan » Wed Aug 18, 2010 11:48 am

http://www.durgan.org/URL/?TOZTY 17 August 2010 Pressure Canner.

A Presto pressure canner, 23 quart size, was purchased to enable me to procerss and store safely various juices in the cold room. This unit is the same as a typical Presto pressure cooker, of which I am familiar, except it has a pressure gauge controlled by adjusting the heat applied, and the container is larger.

Today the elderberries were processed for long term storage, up to a year in the cold room. The berries were made into juice, and placed in liter jars with the lids finger tightened, and placed in the canner, and placed on the stove. The canner was operated without the “whistler” in place until steam started to emerge to drive out the air, then placed in position.

The recipe called for 11 pounds pressure for 15 minutes. When the pressure reached 11 pounds the heat was adjusted to maintain this level for 15 minutes. Then the heat was removed, and the canner allowed to de-pressurize. The jars were removed and placed on the counter to cool. The pictures depict the simple procedure.
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Re: Pressure Canning.

Postby Getafix » Wed Aug 18, 2010 8:10 pm

Looks interesting...are those jars and lids reusable at all?
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Re: Pressure Canning.

Postby Durgan » Thu Aug 19, 2010 11:38 am

Getafix wrote:Looks interesting...are those jars and lids reusable at all?


Jars last forever, but a new lid should be used for proper sterilization. The lids are available most places and are quite cheap. The lids may be used for normal short term use of produce kept in the refrigerator.
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