Violet

You can wait on the overpressure plug and ring. They would just check to see that they are soft and pliable. You only need the gauge for it to be tested.

You can order a new gauge for it still. Then, even a new gauge needs testing before use, as they can be off by as much as 4 lb. right out of the box.

That old canner is not suitable to converting over to a weighted gauge canner. I tried that already. The weights won't fit the vent pipe on that model.

So, it has to be used as a dial gauge canner.

It is not safe to do in a boiling water bath for that little amount of acid added. The amount of vinegar is critical. That is not even enough acid for the tomatoes alone, so adding any other low acid vegetables makes it totally unsafe like that. The whole product must be treated as a low acid product.

If you have changed the recipe like that, I hope you are not canning it. The changes will make it unsafe to can. The vinegar is needed in even the pressure canned version, just the smaller amount. Otherwise the processing time would be longer. How much ? I can't say for certain since we don't know the ph or the density of it. It would need to be safety tested at a lab.

Salsas are VERY critical in making safely in order to prevent botulism. Annie had this recipe tested before giving it out.

I am the Protector. Exactly fit me when I read the description.

Oh, Tammy you are funny !! I got a big laugh out of your post.

Glad you canned the salsa. I like the recipe, too.

Oh, perhaps you will like this booklet online. We sell the same one here.

http://info.ag.uidaho.edu/Resources/PDFs/PNW0397.pdf

You can store in sealed tightly in the cupboard, or you can freeze the bags for longer storage.

I have not used O2 absorbers in my dried things yet. Maybe someone else will post about that part.

Yes,that is one of the tests that can be used.

Testing Pectin in the Juice

For jellies made without pectin, it is important to know whether there is enough natural pectin to form a gel. There are three ways of determining this.

Cooking Test: Measure ⅓ cup of juice and ¼ cup of sugar into a small saucepan. Heat slowly, stirring constantly until all the sugar is dissolved. Bring the mixture to a boil and boil rapidly until it gives the sheeting test. Pour the jelly into a clean, hot jelly glass or a small bowl and let it cool. If the cooled mixture is jelly-like, your fruit juice will gel.

Alcohol Test: Add 1 teaspoon of juice to 1 table-spoon of rubbing alcohol. To mix, gently stir or shake the mixture in a closed container so that all the juice comes in contact with the alcohol. DO NOT TASTE— the mixture is poisonous. Fruit high in pectin will form a solid jelly-like mass that can be picked up with a fork. If the juice clumps into several small particles, there is not enough pectin for jelly.

Jelmeter Test: The jelmeter is a graduated glass tube that measures the rate at which fruit juices flow through the tube. It gives a rough estimate of the amount of pectin present in the juice and how much sugar should be used.

Good, Ferretma ! Glad you got in on the deal.

Winco has pints half price here !

Tracie,

I can't be 100 percent certain, but I have not seen a new version of the Presto they haven't fit so far. It just has to fit on the vent pipe of yours instead of using the counterweight that came with yours.

I use Presto 23 quart size and the weights fit on mine just fine. Just got my daughter a new one, too, and got her the weights.

From what I can see on the pictures online your counterweight looks just like mine. I think it will work.

Presto is so wishy washy about their answers. Some people call and they tell them you can't use the weights, some say you can. It all depends upon who you talk to. I don't think some of them know what they are talking about there.

I contacted them personally 2 times and was even told the part number that I gave you. I contacted the National Center for Home Food Preservation and was told it was a great idea.

If you want, keep it and just buy the three piece weight set and use it as a weighted gauge canner. Works fine. I do it, and I am one who tests gauges at the extension office even.

The set number is here : 50332

http://www.pressurecooker-outlet.com/prestoregulators.htm

Those "eggstractor " things. I am not sure I have the right spelling, but one of those machines where you have to put a boiled egg on there, just right, then smack it down hard to get the peel off. What a waste of storage for peeling eggs. You have to hit the egg hard to get it to work, too.

I see a lot of them at the thrift stores.

Presto will last you for years. I have had my first one for 33 years. I have only replaced the gasket once and the gauge once. Mine is a dial, but have also added a weight set recently. Works great !

Have fun and hope you can a lot of good things !

If you have a dial gauge canner be sure it is tested for accuracy before you use it. The dial can be off by as much as 4 lb. right out of the box, meaning it is bad and would have to be replaced. If you have a weighted gauge canner, you are good to go.

Happy canning.

Yes, as long as the potatoes are peeled. All potatoes must be peeled since that is where the botulism bacteria is. Even scrubbing is not enough. Do not raw pack this product. Do not use cooking liquid for canning since it will contain too much starch. You can add some green beans to this, as well. Process for the method and time for the potatoes.

CANNING POTATOES

Potatoes are easy to can at home using these canning instructions. They

should be peeled and have the eyes removed for canning. If you put them in

water with a little ascorbic acid after peeling, it will prevent discoloration.

Wash, peel and remove eyes and place in water with ascorbic acid solution of 1/2

teaspoon per gallon of water. May leave whole or cut into 1/2" cubes.

Drain Potatoes.

Blanch cubed potatoes for two minutes and whole potatoes for ten minutes.

Drain again.

Put canning salt in jars.

Canning using hot pack method with 1” of headspace.

Pour fresh hot water over potatoes, maintaining 1" headspace.

Processing with a Pressure Canner 35 minutes for pints, or 40 minutes for quarts, at 11

pounds, or 10 pounds for a weighted gauge.

For elevations above 1,000 foot level see Altitude Time Adjustments.

After processing, remove from boiling water and place the jars on a towel, separated

by 1” to cool naturally.

Yes, they are good !! Glad you like them, too.

i would not slice them, as that will change the density. The size of the pieces is part of the safety of the recipe.

I hope you all enjoy them. The added lemon juice you simmer them in helps to preacidify them. Bottled lemon juice is more acidic than vinegar, so that is why it is used. It is also to help with the color, but I do find they still turn a bit dark. The addition of the vinegar in the brine also adds acid.

The brine tastes good on salads, too. Would be good on a pasta salad, so I don't throw it out.

Not all veggies can be done this way, but at least we have a few nice choices. I really am happy I added the Fruit Fresh this last batch. From now on I will add it to each jar. It is ascorbic acid, and will only help with the color, not add acid.

I can sit and eat a whole jar at a time.

This is a really tasty recipe. It is safe since it is from USDA.

I have found I prefer 5% acidity cider vinegar instead of white vinegar. Both are fine. I have also found to preserve the color of the mushrooms I add 1/8 or less tsp. Fruit Fresh or Ever Fresh, which is ascorbic acid.

These make a nice gift, too.

This is safe ONLY in half pint jars. Do not reduce the acid nor add any other vegetables not listed in the proper amounts.

MARINATED WHOLE MUSHROOMS

7 lb. small whole mushrooms

1/2 cup bottled lemon juice

1 tbsp. canning or pickling salt

2-1/2 cups white vinegar (5% acidity)

l tbsp. oregano leaves

l tbsp. dried basil leaves

2 cups olive or salad oil

1/2 cup finely chopped onions

1/4 cup diced pimiento

2 cloves garlic, cut in quarters

25 black peppercorns

YIELD: About 9 half-pints

PROCEDURE:

Select very fresh unopened mushrooms with caps less than 1- 1/4 inch in diameter. Wash. Cut stems, leaving l/4 inch attached to cap. Add lemon juice and water to cover. Bring to boil. Simmer 5 minutes. Drain mushrooms. Mix olive oil, vinegar, oregano and salt in a saucepan. Stir in onions and pimiento and heat to boiling. Place 1/4 garlic clove and 2 - 3 peppercorns in a half-pint jar. Fill hot jars with mushrooms and hot, well-mixed oil/vinegar solution, leaving 1/2-inch headspace. Adjust

lids and process.

RECOMMENDED PROCESS TIME FOR MARINATED

WHOLE MUSHROOMS IN A BOILING-WATER CANNER half pints, 20 min.

Cricket, it will be fine. They take that into consideration with the canning guidelines. Just as long as you did your best, don't worry. If it was a good inch or something, then I may be concerned.

It will be fine. 1/8 of an inch is about what is on my beef, too.

I am sure you did a really good job. Enjoy your meat.

You can safely can hamburger patties, but you need to use HOT water or broth in the jars as you fill them. This is from USDA

Ground or Chopped Meat

Bear, Beef, Lamb, Pork, Sausage, Veal, Venison

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Choose fresh, chilled meat. With venison, add one part high-quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape chopped meat into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may be sauteed without shaping. Remove excess fat. Fill jars with pieces. Add boiling meat broth, tomato juice, or water, leaving 1-inch headspace. Add 2 teaspoons of salt per quart to the jars, if desired.

Packed HOT, pints 75 min. at ll lb. dial gauge canner, 10 lb. weighted gauge, (unless you have to adapt for high altitude)

Quarts 90 min.

Note: be sure to follow the new guideline, after the pressure drops, remove weight. Leave the lid on and let sit for 10 more min. before opening and removing the jars.

Yep, supposed to clean the dishwasher, too. Have you ever seen the crud in some peoples dishwashers ? YICKY !! There is bacteria in there.

I rinse my dishes before they go in there. I don't want food in my dishwasher. No thank you.

Sponges should be put, wet of course, on a plate and in the microwave for a minute or so to santitize them.

No, using older varieties won't insure safety. It also has a lot to do with the soil they are grown in. If we each grew tomatoes from the same seed, we would most likely wind up with different ph of our tomatoes. There is honestly no safe way to know if our tomatoes are acidic enough without adding the citric acid/or bottled lemon juice, plus, we need to use the full current processing times. Even using ph strips at home is not recommended. Foods can change ph as they sit in the jars after processing. Better safe than sorry, and use all the up to date guidelines.