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T O P I C    R E V I E W
DandeeRose Posted - Jun 21 2014 : 2:29:20 PM
so we are trying to can our first bean harvest. We have 6 qt in the canner. Using instruction on pick your own site. According to the website you are supposed to vent the steam for 10 minutes. Then you put the weight on and once it reaches 10 pound you start timing it. our canner is only getting up to four and five pounds in the weight is already shaking. do I continue to let it process for the 25 minutes and know that is OK? we do think that's the gauge is a little loose on the top and letting out steam a bit.

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Ninibini Posted - Jun 21 2014 : 4:40:41 PM
Alicia - something similar happened to me a couple of weeks ago while canning chili. Here, the seal wasn't tight on the canner. Steam was actually coming out under the seal, and I couldn't get the temp high enough. I had to let it cool, open it up and fix the canner seal and do it over again. When all was said and done, most of what was in the canner sealed properly. The two jars that didn't? I simply poured the contents into freezer bags and froze for later. I am not confident at all that you've reached enough pounds of pressure to properly kill bacteria. I hate to tell you this, but I really think you need to start again, even if the weight is shaking. It's necessary to get it up to the right pound of pressure and to process it accordingly to kill all the bacteria. If you don't, chances are your beans are not safe to eat. I'd try again. I'm so sorry - I know how aggravating this must be, but better safe than sorry! I would hate for you all to get sick just because of the extra work it would've taken, you know? Be safe - it's worth to do so is beyond measure. Hugs - Nini

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