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| I need reassurance. Noticed the weighted pressure regulator slowing down during the last seven minutes of 60 minutes needed to can KatieC's tomato soup. It never quit just slowed down...even tho the burner was bright red. Mystery solved when removing the pint jars THE WATER WAS ALMOST ALL GONE!!!!!! Clearly I had ran it too hot and all the waterwas steamed out with the wiggling weight :( Here's where I need reassurance: Will the soup be affected by this or is it, as I hope, still safe? |
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| I suppose an argument could be made that it was just a smidge under-processed but I don't really think so. It sounds as if it ran for the entire required time, right? The weight was still jiggling right up until you turned the heat off? If so only the cool down time and the time between weight and lid removal would have been affected so I would call it safe. But sure is an issue to be avoided in the future. :) Either turn down the heat - sure no need for the burner to be running "bright red" anytime - or add more water at the beginning when long processing times are called for. Which model PC and what weight are you processing with? Dave |
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| Thanks Dave! Yes it jiggled the whole time,even quite a bit after the burner was turned off, which was also unusual. Oh the the bottom of the canner is no longer flat...guessing I came close to blowing it up?! I am no stranger to pressure canning, but it has been a while since I canned anything that took an hour. Doing tomato sauce today with more water, a different pressure canner and lower heat! :) |
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- Posted by readinglady z8 OR (My Page) on Fri, Oct 12, 12 at 21:29
| If you were using a Presto the manual will state limits on the temperature. It's not designed for high heat. The bottom is thin and it can fracture. Warping is also possible with a dry canner. At excessive pressure the plug would pop rather than the canner "blowing up" but this is a good argument for why it's critical to keep a close eye on the canner while processing. No telling what might have happened if you hadn't been watching. And, as Dave says, when processing something with an extra-long time, adding a little extra water can be a wise precautionary measure. I always do that when canning fish. Carol |
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