Processing in a Pressure Canner
Use a steam-pressure canner for processing all vegetables except tomatoes and pickled vegetables.
Directions.—Follow the manufacturer’s directions for the canner you are using. Here are a few pointers on the use of any steam-pressure canner:
•Put 2 or 3 inches of boiling water in the bottom of the canner; the amount of water to use depends on the size and shape of the canner.
•Set filled glass jars or tin cans on rack in canner so that steam can flow around each container. If two layers of cans or jars are put in, stagger the second layer. Use a rack between layers of glass jars.
•Fasten canner cover securely so that no steam can escape except through vent (petcock or weighted-gage opening).
•Watch until steam pours steadily from vent. Let it escape for 10 minutes or more to drive all air from the canner. Then close petcock or put on weighted gage.
•Let pressure rise to 10 pounds (240° F.). The moment this pressure is reached start counting processing time. Keep pressure constant by regulating heat under the canner. Do not lower pressure by opening petcock. Keep drafts from blowing on canner.
•When processing time is up, remove canner from heat immediately.
With glass jars, let canner stand until pressure is zero. Never try to rush the cooling by pouring cold water over the canner. When pressure registers zero, wait a minute or two, then slowly open petcock or take off weighted gage. Unfasten cover and tilt the far side up so steam escapes away from you. Take jars from canner.
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To process vegetables, bring pressure in canner up to 10 pounds, then start to count processing time.
With tin cans, release steam in canner as soon as canner is removed from heat by opening petcock or taking off weighted gage. Then take off canner cover and remove cans.
Processing times.—Follow processing times carefully. The times given apply only when a specific food is prepared according to detailed directions.
If you live at an altitude of less than 2,000 feet above sea level, process vegetables at 10 pounds pressure for the times given.
At altitudes above sea level, it takes more than 10 pounds pressure to reach 240° F. If you live at an altitude of 2,000 feet, process vegetables at 11 pounds pressure. At 4,000 feet, use 12 pounds pressure; at 6,000 feet, 13 pounds pressure; at 8,000 feet, 14 pounds pressure; at 10,000 feet, 15 pounds pressure.
A weighted gage may need to be corrected for altitude by the manufacturer.