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Canning meats and vegetables takes higher than boiling temperatures to kill the bacteria that cause botulism, which can be fatal. Pressure canning is the only way to reach these temperatures. Know your pressure canner and how it works. Whether you have a small-capacity pressure canner holding only 4 quarts or the largest canner, which can hold 18 pints in two layers, all are treated in the same manner and should be vented using the typical venting procedures. A loaded pressure canner requires about 12-15 minutes of heating before it begins to vent, another 10 minutes to vent the canner, another 5 minutes to pressurize the canner, another 20-90 minutes to process low acid food and finally another 20-60 minutes to cool the canner before removing jars.
Essential Parts(Pressure Canner).
Closures or covers of pressure canners lock in place so that they cannot be lifted by steam. Older canners are closed with a thumb-screw type closure.
Covers on newer canners usually have turn-on lids. Pressure gauges record the pressure. The dial or the weight with a sliding core shows the pressure within the canner, you must adjust the heat to keep the pressure steady. The weight type permits pressure to rise to a definite point and then releases excess steam by rocking or jiggling to keep pressure from going higher. Gaskets of rubber or rubberlike compounds keep steam from leaking out around the cover. Handle canner lid gaskets carefully and clean them according to the manufacturer’s directions. Nicked or dried gaskets will allow steam leaks during pressurization of canners. Keep gaskets clean between uses. Gaskets on older model canners may require a light coating of vegetable oil once a year. Gaskets on newer model canners are prelubricated and do not benefit from oiling.Check your canner’s instructions if there is doubt that the particular gasket you use has been prelubricated. Vents allow steam to escape from the canner. To vent a canner, leave the vent port uncovered on newer models or manually open petcocks on some older models. Heating the filled canner with its lid locked into place causes the water to boil and generates steam that escapes through the petcock or vent port. When steam first escapes, set a timer for 10 minutes. After venting 10 minutes, close the petcock or place the counterweight or weighted gauge over the vent port to pressurize the canner. Safety fuses are thin metal inserts or rubber plugs designed to relieve excessive pressure from the canner. Do not pick at or scratch fuses while cleaning lids. Use only canners that have the Underwriter’s Laboratory (UL) approval. Replacement gauges and other parts for canners are often available at stores offering canning equipment or from canner manufacturers. When ordering parts, give your canner model number and describe the parts needed.
Essential Parts(Pressure Canner).
Closures or covers of pressure canners lock in place so that they cannot be lifted by steam. Older canners are closed with a thumb-screw type closure.
Covers on newer canners usually have turn-on lids. Pressure gauges record the pressure. The dial or the weight with a sliding core shows the pressure within the canner, you must adjust the heat to keep the pressure steady. The weight type permits pressure to rise to a definite point and then releases excess steam by rocking or jiggling to keep pressure from going higher. Gaskets of rubber or rubberlike compounds keep steam from leaking out around the cover. Handle canner lid gaskets carefully and clean them according to the manufacturer’s directions. Nicked or dried gaskets will allow steam leaks during pressurization of canners. Keep gaskets clean between uses. Gaskets on older model canners may require a light coating of vegetable oil once a year. Gaskets on newer model canners are prelubricated and do not benefit from oiling.Check your canner’s instructions if there is doubt that the particular gasket you use has been prelubricated. Vents allow steam to escape from the canner. To vent a canner, leave the vent port uncovered on newer models or manually open petcocks on some older models. Heating the filled canner with its lid locked into place causes the water to boil and generates steam that escapes through the petcock or vent port. When steam first escapes, set a timer for 10 minutes. After venting 10 minutes, close the petcock or place the counterweight or weighted gauge over the vent port to pressurize the canner. Safety fuses are thin metal inserts or rubber plugs designed to relieve excessive pressure from the canner. Do not pick at or scratch fuses while cleaning lids. Use only canners that have the Underwriter’s Laboratory (UL) approval. Replacement gauges and other parts for canners are often available at stores offering canning equipment or from canner manufacturers. When ordering parts, give your canner model number and describe the parts needed.
1 comment:
Nice post...:Presto Pressure Cooker
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