Canning WHOOPASS!: Beginner's Guide to Canning and Preserving Food at Home, Saving Money, and Eating Well. by Deep Cove Publishing

Author:Deep Cove Publishing
Language: eng
Format: mobi
Tags: Food & Wine, Cookbooks, Cooking Methods, Budgeting, Business & Investing, Budget, Personal Finance, Canning & Preserving, Budgeting & Money Management
Published: 2013-08-19T06:00:00+00:00

Step 4 - Heating The Canner

Start the burner on the canner while you are preparing the food. Place the filled jars down on the rack of the canner. Once the canner is full, close it up and lock down the lid. Turn up the burner to high. Make sure the petcock (or relief value) is open to allow some pressure to escape.

Step 5 – Heat To Pressure

Once steam begins to build inside the pressure cooker, it will begin to escape out the petcock (or valve). Let this continue for about ten minutes, then close the valve. The pressure canner will quickly reach pressure in a few minutes.

Keep an eye on the gauge, once it reaches about eleven pounds, start a timer. Try to maintain this ideal pressure by adjusting the burner up or down.

Cook at high pressure and temperature for about five to fifteen minutes. Once the time is up, turn off the heat.

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