This is a discussion on Canning question within the General Prepper and Survival Talk forums, part of the Survivalist, Prepper, Bushcrafter, Forest Rangers category; When you opened the canner was there evidence that the jars "puked" out any contents? Visible and/or smell? One other thought, did you vent the ...
When you opened the canner was there evidence that the jars "puked" out any contents? Visible and/or smell?
One other thought, did you vent the steam for a few minutes before putting on jiggler? Not sure if that would cause loss of contents, problem is air instead of 100% steam to get proper temp/pressure.
If jars sealed they should be fine.
Hawg! Great information but it applies to presto canners. All American canners call for the weight to lift (or jiggle) 1 to 4 times every minute. All American uses a different style of weight that is meant to lift, not rock from side to side.
In my defense nowhere in the post was an American mentioned I have presto's-
My canner has both the gauge and weight jiggler, and was told it should only jiggle about 3 or 4 times a minute but doing that, the pressure only reads around 7 to 8lbs. Getting it to read 10lbs and it jiggles a whole lot more than that. It's something I'm still working on to find that sweet spot for both gauge and weights, I do keep an eye & ear out for both and when it gets within range of 'there', I go by the gauge, regardless of the weights. And this gray area between the two, may have to do with my corn getting flat sour (being processed at too high of temp and/or too long that creates the bacteria that loves and grows in the heat, which is just the opposite of Botulism that is killed off by heat)
Last edited by hawgrider; 08-04-2020 at 11:26 AM.
No defense needed my friend!!! We are all here to share information and hopefully keep each other safe. I vaguely remembered that 1 to 4 jiggles per minute, and looked in my manual to verify. All good as long as nobody gets hurt or sick.
All my cooker/canners are old USA made Mirrormatics, 4- 22- quart.
They still make canners, but not the same, a Brazilian import now. Another good USA company gone/outsourcing......
The old Mirros all use the same vent and jiggler. Very simple, reliable and durable. The only wear item is the rubber gasket, which last years if cleaned and taken care of. No calibrations to worry about and canning you just need to vent air, then put on jiggler, and adjust heat input. I try to keep extra gaskets on hand.
One more thought on @Chiefster23 problem, was the rack on the bottom of the canner in place to keep it off the bottom?
Yes, rack in place. One possible cause noted in the articles I saw this morning was that some veggies are just naurally less dense and will shrink during processing. Maybe? Dunno?