| T O P I C R E V I E W |
| J.F. Brown |
Posted - Sep 09 2015 : 9:23:36 PM
Hey, all - think good thoughts for me... the next few days I am going to can tomatoes and corn in the pressure canner.
I have been canning high-acid foods including jams, tomatoes(with added acid) applesauce, etc for more than 25 years, but this is new terrain.
I am a bit nervous,but I took the canner in to the county extension office, and it will be fine. Just fine. Ok, I really think i will blow up my house, rain broken glass and tomatoes on all, and shame my canning reputation, so please - think good thoughts! |
| 6 L A T E S T R E P L I E S (Newest First) |
| ceejay48 |
Posted - Sep 13 2015 : 3:29:20 PM
Like Diana, says, I let the steam vent for a few minutes before putting the pressure gauge on it. AND, I never leave it . . . it IS good to turn off the heat and let it be for a while.
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
my aprons - http://www.facebook.com/FarmFreshAprons
living life - www.snippetscja.blogspot.com
from my heart - www.fromacelticheart.blogspot.com
from my hubby - www.aspenforge.blogspot.com |
| gramadinah |
Posted - Sep 12 2015 : 07:16:56 AM
In rereading my pressure canning book it says to let the steam vent for 10 mins before placing the weight on it. I wait only long enough to really see the steam come up then put it on. I have used both electric and gas range. I never leave it and just sit and watch I am happy when I can turn it off and finally walk away to let it depressor.
Diana
Farmgirl Sister #273 |
| J.F. Brown |
Posted - Sep 12 2015 : 12:21:58 AM
Thank you all for the encouragement! Well... no one died. I started a full day -plus later than I wanted, which meant some tomatoes were over-ripe and falling apart. I am going to chop them up and make ...something... for dinner tomorrow.
Then life got in the way, and I did not get started until late tonight; after 8 pm.
Ine blw out - I think I forgot to get the airbubble out of that one, So there was a full clean-up to do there. Tomorrow we are going to do the corn; I won't say I am fearless, but I am not shaking in my boots now!
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| ceejay48 |
Posted - Sep 11 2015 : 8:08:58 PM
As mentioned, just stay close, keep the temp where it should be, be sure to set your timer and pressure for the pounds and time recommended for what your canning, whether in pints or quarts and adjust for altitude. And, be sure to let the pressure go down all on its own . . . don't rush it by removing the gauge!
It'll be just fine . . . you'll do great!
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665.
2010 Farmgirl Sister of the Year
Mother Hen: FARMGIRLS SOUTHWEST HENHOUSE
my aprons - http://www.facebook.com/FarmFreshAprons
living life - www.snippetscja.blogspot.com
from my heart - www.fromacelticheart.blogspot.com
from my hubby - www.aspenforge.blogspot.com |
| texdane |
Posted - Sep 11 2015 : 5:49:35 PM
Good luck - I'm sure you'll be fine.
Let us know how it goes!
LOVE TO CAN!
Farmgirl Hugs,
Nicole
Farmgirl Sister #1155
KNITTER, JAM-MAKER AND MOM EXTRAORDINAIRE
Chapter Leader, Connecticut Simpler Life Sisters
Farmgirl of the Month, January 2013
Suburban Farmgirl Blogger
http://sfgblog.maryjanesfarm.org/
www.facebook.com/suburbanfarmgirlblogger |
| windypines |
Posted - Sep 10 2015 : 04:31:04 AM
My advice would be stay by the canner, making sure your temp stays where it should, if you have a gauge. I usually do something else in the kitchen and don't forget to set your timer. have fun, it does add a lot of options to canning.
Farming in WI
Michele |
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