Pressure canning boil over
I got myself an American 921. It's pretty hefty and works well - - too well.
The usual rules: Don't over fill the jars leaving a couple inches of headroom. put the lids on not tight but on use a few inches of water, vent the canner for 10 minutes before putting the weight on yadda yadda yadda.
I've used it three times and each time I have boil over issues. I've done: Chicken stock, Marinara sauce and Vegetable stock.
I use the 5 pound pressure setting (New Jersey) and run it about 228 F.
The instructions that came with are not the most well organized. They have some cut and paste from the
But I seem to be unable to dial in the time and temp issue.
The first time I left it going to 45 minutes and most of my Chicken Stock had boiled out of the jars into the water.
Mariana sauce also tried to escape, though with less success, but the residue and vegetable matter interfered with the jar's seals so I had to clog up the fridge with poorly sealed jars.
Today doing veggie stock I left like three fingers of head space in the jars, ran it at temp for 20 minutes, used the 5 pound weight, and held 228F. and STILL I have substantial boil over.
At 212 Deg F the water in the jars is going to boil.
At 228 I am making Steam.
Am I using too much heat?
Is that it?
Should I be using less heat with a fluid intense pack?