*  Exported from  MasterCook  *
 
                      STEAM PRESSURE CANNING OVERVIEW
 
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 Serving Size  : 1    Preparation Time :0:00
 Categories    : Inform                           Canfood
                 Technique                        Typed
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           -------STEAM PRESSURE
                         CANNING------------------
 
   Steam pressure canning is the method used for home
   canning of low acid foods, such as vegetables, meat,
   poultry, seafood, and soup. Mixed vegetable recipes
   that contain tomatoes are also considered low acid. In
   steam pressure canning, you pack jars with hot or cold
   food and place them on a rack in a pressure canner.
   Then you add water as the manufacturer directs, seal
   the canner, and heat it. The steam created is under
   pressure and reaches the superheated temperature of
   240 degrees F, which is capable of killing the harmful
   byproducts of the botulism bacteria. Most vegetables
   by be either cold or hot packed.
   
   Remember too, that altitude can affect the pressure in
   your steam pressure canner. Check the chart to find
   what adjustments may be necessary at your altitude. If
   your pressure canner has a weighted gauge, use 15
   pounds pressure at all altitudes over 2,000 feet.
   
   ALTITUDE IN FEET                        PROCESS AT
   PRESSURE OF 2,000 - 3,000;
                          11-1/2 pounds 3,000 - 4,000; 12
   pounds 4,000 - 5,000;                         12-1/2
   pounds 5,000 - 6,000; 13 pounds 6,000 - 7,000;
                          13-1/2 pounds 7,000 ~ 8,000; 14
   pounds 8,000 - 9,000; 14-1/2 pounds 9,000 - 10,000; 15
   pounds
   
   A pressure canner is a large, heavy metal utensil that
   heats water under pressure to create steam. The steam
   is hotter than boiling water and can cook food to the
   240 degree F needed to kill dangerous botulism
   bacteria. Although the initial expense of a steam
   pressure canner may seem high, it should last you
   through many, many years of gardening and canning. In
   addition, it can be used for quick cooking may other
   foods.
   
   Steam pressure canners come in several sizes, ranging
   from 8 to 22 quarts in capacity and holding 4 to 7 one
   quart jars, or many more pint jars of food. You may
   already have a pressure cooker, or saucepan pressure
   cooker. You can use this for processing if it will
   hold pint jars, if it has an accurate gauge, and if it
   will maintain 10 pounds of pressure. Add 20 minutes to
   the processing time given in the recipe if using a
   regular pressure cooker, or saucepan pressure cooker.
   Pressure canners and cookers differ slightly in
   construction; one type has a dial gauge, another a
   weighted gauge. Always follow the instructions that
   came with your particular canner to the letter. Always
   check the gasket and locking mechanism and clean all
   parts as the manufacturer directs.
   
   TESTING THE DIAL GAUGE Dial gauges must be checked
   each canning season. The home economist at your local
   Cooperative Extension Service Office can tell you
   where and when you can have the dial tested. If the
   dial varies more than 5 pounds per square inch either
   way, get a new one. If the variation is less than 5
   pounds, adjust pressure using the chart below.
   Weighted gauges don't need to be tested, but they must
   be kept clean.
   
   If gauge reads low by   1 pound;   Process at pressure
   of 11 pounds.
                           2 pounds;
                          12 pounds.
                           3 pounds;
                          13 pounds.
                           4 pounds;
                          14 pounds.
   
   If gauge reads high by  1 pound;   Process at pressure
   of  9 pounds.
                           2 pounds;
                           8 pounds.
                           3 pounds;
                           7 pounds.
                           4 pounds;
                           6 pounds.
   
   Handle the dial gauges with care. NEVER rest the cover
   on the gauge and never turn the cover upside down over
   a full pan with the gauge attached, because moisture
   could enter the gauge and rust it.
   
   MAINTAINING PROPER HEAT LEVELS: Big pressure canners
   may cover the range burners completely. Set the
   pressure canner on the burner to be sure there’s
   enough air space to keep gas burners on or to prevent
   the enamel of the range surface around the electric
   unit from growing too hot. If a pressure canner seems
   too snug against a burner, lift it up 1/4 to 1/2 inch
   on asbestos blocks or an extra gas burner ring, so
   that heat and air can circulate. (Make sure the
   asbestos blocks or extra gas burner ring does not
   itself cut down the air space of the gas burner or
   block the heating of the electric unit.)
   
   Source: Vegetable Gardening Encyclopedia Typos by
   Dorothy Flatman 1995
  
 
 
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