canning

[jerrymrc]

That's the thing Jerry, I can't adjust it and I assume it came with the 10lb. Do I need the 15lb before attempting to can?

Take a closer look. they come in two styles, round and tree. The round one has 3 holes and the tree type one should be in 3 pieces. If it is only a tree type and is solid those are used for most canners that have a dial gauge as well. They are set to start relieving pressure @15 lbs so the real blow off does not go.

Post a couple of pics.

[rbeau30]

...The round one has 3 holes and the tree type one should be in 3 pieces. If it is only a tree type and is solid those are used for most canners that have a dial gauge as well. They are set to start relieving pressure @15 lbs so the real blow off does not go.

Like when you try canning with a turkey-fryer burner.

I have seen some like jerry is describing. The round one is a cylinder with 3 different positions around the rounded edges? Each corresponding to a different pressure.


My grandma had an old one with just a weight and no guage... She said she could tell the right temp by the sound it made.

[jerrymrc]

My grandma had an old one with just a weight and no guage... She said she could tell the right temp by the sound it made.

Like when you try canning with a turkey-fryer burner.

I KNOW that got your attention.

Most of the single ones were actually 3 in ones. I have seen many that after a few batches do not just fall apart and people never knew. a true one piece solid will start its dance at 15 lbs. And yes they have a particular sound. The 3 piece with all intact are 15 lbs. This was to insure that you got enough pressure no matter what since 15 psi is good to 10000'.

Here are my two cheat sheets I hand out in my canning class.

[rbeau30]

I KNOW that got your attention.

Class??? Do you still do those? Are there free samples? When's the next one?


Ohh it did alright. The bottom of it bowed out and became round just before it blew... good thing I was outside. Everything on the inside of those cans was on the outside and all over the porch overhang... yeah so not fun.

Lesson learned, if you are using high enough BTUs on an aluminum pot, it actually makes it malleable enough for the inside pressure to affect it. I only got like $10 in aluminum recycling money for it. BOO

[jerrymrc]

Class??? Do you still do those? Are there free samples? When's the next one?

I need to do another one. I will see about march-april time frame. The last one was a combo class that included Mylar storage as well.

[TheGrey]

I canned 12 jars of plum jelly, 15 pints of salsa, 9 pints of Yukon gold potatoes and 8 pints of green beans.

Keep an eye on the sales at Sprouts- you can really get some good deals.

One thing- don't use the canning lids or jars from Walmart under the "Mainstay" brand. They're crap, and won't hold a seal.

[clodhopper]

I use the mainstay stuff all the time, no problems. Make sure you aren't overfilling the jar as the contents will spooge into the seal area during process and prevent a good seal. But that issue can flaw up any brand lid.

[Rooskibar03]

I canned 12 jars of plum jelly, 15 pints of salsa, 9 pints of Yukon gold potatoes and 8 pints of green beans.

Keep an eye on the sales at Sprouts- you can really get some good deals.

One thing- don't use the canning lids or jars from Walmart under the "Mainstay" brand. They're crap, and won't hold a seal.

Talk to me about potatoes. I always end up tossing half a bag because we don't use them that often and they rot. Can you only do yukons or can small reds be done as well?

[rbeau30]

You can preserve pretty much anything.

For most veggies, I just packed the sliced/diced/whole veggie in the jar (wide mouth jars work good for long veggies) add water to recommended headspace, and about 1/4 teaspoon of salt in each jar, and process them. I don't have my book handy so I couldn't tell you the exact processing time.

Edit:

Ball Blue Book of Canning says:
Boil quartered potatoes for 10 minutes.
Add 1/2 teaspoon of salt per packed pint jar and ladle hot boiling water into hot/sanitized jars leaving 1 inch head space.
Pints process 35 minutes/quarts 40 minutes at 10 pounds pressure (15 up here at altitude)


FYI, for hot/sanitized canning equipment, I usually run the jars/ring/canning utensils through the hottest or "sanitize" dishwasher setting with no soap/rinse agent.

[TheGrey]

Talk to me about potatoes. I always end up tossing half a bag because we don't use them that often and they rot. Can you only do yukons or can small reds be done as well?

I'm so proud that I was able to can them! Mine were always rotting away before I could use the whole bag.

We have diabetic issues in the family so we use the lower-starch potatoes, such as Yukon Golds or the Red Skinned varieties.

I peeled them and cubed them, and pressure-canned them in pint jars. Easy-peasey!