Venting before pressure canning

junelynn(7NC)June 21, 2009

Why does the UGA say that you need to let the steam run for 10 minutes?

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

"After 10 minutes of continuous steam, you can close the petcock or place the counterweight or weighted gauge over the vent port to begin pressurizing the canner. (See steps 3 and 4 below.)"

Is it to ensure the vent port is clear????

To ensure various areas in the canner have pressure (minimum)? To ensure the cans (jars) can take the pressure?

Thanks in advance...

June Lynn

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

While it has the added benefit of making sure the vent port is clean and clear, the primary reason it to make sure that all of the air is removed from the canner and that only steam remains.

If air remains trapped in the canner then both the pressure and temp are affected (reduced) even tho it won't register as such on the gauge. It is a food safety oriented rule. ;)

Dave

    Bookmark   June 21, 2009 at 1:40PM
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junelynn(7NC)

Thank YOU!!

    Bookmark   June 21, 2009 at 2:38PM
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Linda_Lou(SW Wa.)

That's right. You want to measure the steam pressure, not the air inside. Otherwise it will be underprocessed and your food will be unsafe.

    Bookmark   June 21, 2009 at 5:37PM
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