Venting before pressure canning
Why does the UGA say that you need to let the steam run for 10 minutes?
"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...