New to canning

[stacey]

Ok - so I borrowed my Mom's 30 year old Mirro Matic canner and made up some chili this morning. It is being processed right now. I grew up on home grown, home canned food, so some things I learned by watching, but this is the first time I have tried this myself. I have done jelly forever, but never "real" food. (I had forgotten how noisy this canner is...) Crossing my fingers that I did everything right...

[stacey]

So now I have another question - do I start timing from the time the water starts to boil, or from the time the "jiggler" starts hissing and blowing steam?

[Jules]

Allow steam to free flow for ten minutes, then place pressure regulator on the vent.

Processing time begins when the pressure regulator begins to rock gently. Adjust heat to maintain a slow, steady rocking motion.

 

This is right out of the instruction booklet for my pressure canner.

[stacey]

Thanks - I don't have the manual to this canner, so the info is much appreciated!!

[Jules]

You're very welcome. I'm as new to canning as you are, having only done two batches. I keep my manual close by, even with Darlene and Violet keeping an eye on things.

[westbrook]

instructions... may not be your brand but the technique is the same. I suggest you at least glance through each one, copy and paste what you need to create your own manual. Some have recipes, some have serious detailed explanation of how to vent and why..

 

http://www.gopresto.com/downloads/instructions/01781.pdf

 

http://www.presto-net.com/downloads/instructions/0174510.pdf

 

http://www.fcs.uga.edu/pubs/current/FDNS-E-37-3.html

 

http://www.uga.edu/nchfp/publications/uga/...ss_canners.html

 

http://www.ext.vt.edu/pubs/foods/348-595/348-595.html