RECOMMENDED CANNERS (PART 3 OF 3)

      Title: RECOMMENDED CANNERS (PART 3 OF 3)
  Categories: Canning, Information
       Yield: 1 Guide
  
  
   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.
   
   ======================================================= === * USDA
   Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
   format courtesy of Karen Mintzias
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