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Sat, Jan 4, 14 at 14:52
| I am using the 8oz Ball elite jars (2in tall) in my 23 qt pressure canner. After adding the required 3 qts of water this first layer of jars become submerged. Is that a problem? |
Follow-Up Postings:
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| Really no way to avoid it happening if using those jars. Dave |
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| How about empty jars below the water line (of course they'll fill with water, maybe put a ring on to avoid chips but no lid) and then a rack on top of those, then put the jars to be processed on the rack above? I forget how many inches of water the fill line is - maybe regular 8oz jelly jars on the bottom to get the rack up high enough for the squatty jars? |
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| Sure you could stack jars but it isn't necessary. Jars that small are seldom used in pressure canning except for doing meats so it's only an issue then. With the regular 1/2 pints it isn't a problem. Dave |
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- Posted by carter.home none (My Page) on Sat, Jan 4, 14 at 22:54
| I use these 8oz jars for a watery Chipotle sauce. I have only done this once. Not being sure, I did put some emptys on the first rack and did this batch in 3 layers. From the answers I am still not sure if submerging them is OK or not. |
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| Yes, submerging is OK. It's not the goal, but as Dave said, there's no way to avoid it in certain situations. Tuna is canned in the short half-pints and the bottom layer is always submerged. The water is close to submerging the second layer as well. Due to the long processing time, extra water is needed to prevent the canner from boiling dry. Enjoy your chipotle! Deanna |
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- Posted by readinglady z8 OR (My Page) on Sun, Jan 5, 14 at 13:52
| I agree. Same thing happens to me when I can tuna or salmon. It's not a problem any more than it would be with a boiling water bath. The jars (product) will be safely processed regardless and will seal just fine. Carol |
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