how long to build pressure?
How long should it take a for a PC to build pressure? I have a 23-qt Presto that I have just been using for BWB until yesterday, when I finally decided use it for pressure canning some chicken stock. I vented it for 10 minutes, added the weights, and it took more than 30 minutes for the weights to begin to jiggle.
My instructions with the canner say to turn up the heat to get up to pressure, but I could hear my jars boiling pretty vigorously and only had it on medium heat. I was also worried about siphoning if I turn it up really high to build pressure and then turn it down low for the processing time once the weights begin to jiggle.
The long time even before processing didn't bother me too much this time since it was just stock, but for canning vegetables I think they would be cooked to smithereens before I even get up to the right amount of pressure!