*  Exported from  MasterCook  *
 
                     RECOMMENDED CANNERS (PART 3 OF 3)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning                          Information
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   USING PRESSURE CANNERS
   
   Follow these steps for successful pressure canning:
   
   1. Put 2 to 3 inches of hot water in the canner. Place
   filled jars on the rack, using a jar lifter. Fasten
   canner lid securely.
   
   2. Leave weight off vent port or open petcock. Heat at
   the highest setting until steam flows from the petcock
   or vent port.
   
   3. Maintain high heat setting, exhaust steam 10
   minutes, and then place weight on vent port or close
   petcock. The canner will pressurize during the next 3
   to 5 minutes.
   
   4. Start timing the process when the pressure reading
   on the dial gauge indicates that the recommended
   pressure has been reached, or when the weighted gauge
   begins to jiggle or rock.
   
   5. Regulate heat under the canner to maintain a steady
   pressure at or slightly above the correct gauge
   pressure. Quick and large pressure variations during
   processing may cause unnecessary liquid losses from
   jars. Weighted gauges on Mirro canners should jiggle
   about 2 or 3 times per minute. On Presto canners, they
   should rock slowly throughout the process.
   
   6. When the timed process completed, turn off the
   heat, remove the canner from heat if possible, and let
   the canner depressurize. Do not force-cool the canner.
   Forced cooling may result in food spoilage.
    Cooling the canner with cold running water or opening
   the vent port before the canner is fully depressurized
   will cause loss of liquid from jars and seal failures.
   Force-cooling may also warp the canner lid of older
   model canners, causing steam leaks. Depressurization
   of older models should be timed. Standard-size
   heavy-walled canners require about 30 minutes when
   loaded with pints and 45 minutes with quarts. Newer
   thin-walled canners cool more rapidly and are equipped
   with vent locks. These canners are depressurized when
   their vent lock piston drops to a normal position.
   
   7. After the canner is depressurized, remove the weight
   from the vent port or open the petcock. Wait 2
   minutes, unfasten the lid, and remove it carefully.
   Lift the lid away from you so that the steam does not
   burn your face.
   
   8. Remove jars with a lifter, and place on towel or
   cooling rack, if desired.
   
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
   Mintzias
  
 
 
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