CANNING HELP

[preparing]

Canning chicken soup. Question about canner and pressure. We are to cook at 12 pounds. When you put the weight on the vent you have a choice of 10 or 15. Do we put it on the 15 pounds of pressure even though we need 12? It started jiggling at 14 pounds, so do we count 1 hour and 30 minutes when it started the jiggling? Nothing in the directions about 12 pounds of pressure.

[preparing]

Well looking at the book that came with the All-American it says to do 15 pounds NO MATTER WHAT THE RECIPE CALLS FOR, so we are holding it at 15 pounds of pressure since we live at 2200 some feet.

[Dee]

Yes, you start the timing when the weight starts jiggling. Do you have pictures? Would love to see some!!!

[preparing]

Well that was an experience! lol My husband and I were reading the Ball Blue Book and the All-American instructions. I am worried about botch and he was worried if we put enough water in the thing. We got 7 quarts. I followed the recipe in the Ball Blue Book. I think mine looks strange compared to yours though, but I chopped the carrots, onions and the celery small because my kids will not eat big pieces of celery or onions. I have not wiped the jars off, but do they look normal?

542-soup4.jpg

[Darlene]

Wow...it looks AWESOME to me! Congratulations on a job well done!

 

And yes, the 15lbs pressure for 90 minutes was the appropriate level.

[Dee]

Good job preparing!!! They look beautiful.

[preparing]

Thanks guys! I am going to do apple butter today! This is too much fun!

[Cat]

That white stuff/film on your jars is caused by the minerals in the water. Just add some vinegar (1/4 to 1/2 cup) to the water in the canner before getting everything heating.

 

For these already canned jars, you can use vinegar water to wash it off.

 

 

I like to add a very small amount to my jar-sterilizing water, too.

 

 

WAY TO GO, GIRL!!!!

 

 

 

[preparing]

Thank you for the vinegar information! I will use it.

[Violet]

Cat, you don't need to boil the jars if you are processing any food for 10 min. or longer. They only need to be clean and warm so as not to break them.

I never boil mine. If something calls for 5 min. processing I just skip it and process 10 min. instead.

You would use 15 lb. pressure if you need to adjust for altitude.