Gardening > In The Kitchen

Wooohoooo using the pressure cooker

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MassMama:
For the first time this year...Hoping to get the pasta sauce down and have some yummy fast dinners!!  :ThumbUp:
Just thought I would share with you all  :Glee: :Glee: I know I am wierd  :laughmao:

Dianna:
I am scared of pressure cookers, Rita! I have visions of veggies and such all ending up on the kitchen ceiling! :shock:

I am glad to hear that you are enjoying yours... :grinnnn:

MassMama:
I have been trying for 30 minutes to get the pressure down with NO luck!!  it is stuck at 15lbs and it is suppose to be 10lbs... the stove is on 2 I don't know.. maybe it is stuck?? I wacked the gadge but nothing!!  :SmileyQmarks: :yikes: :SmileyFear:

Patty S:
Word to the wise: DON'T mess with that gauge!

Even the slightest bump can throw the calibration off! As you have probably learned from reading your canning books, the right pressure is extremely important when processing low-acid foods (pH values higher than 4.6, such as meat, seafood & fresh vegetables), to prevent the growth of botulism bacteria.

Did you have your gauge tested before you started? Our gauges (even brand new, out of the box) should be tested EVERY canning season, & the County Extension Service usually does it, or can tell you where to have it checked. (Free... you only have to take the canner lid in.)

For as long as I can remember, my gauge has tested out to be a couple notches off, so I have to bring my canner up to 12 PSI (when I'm aiming for 10) before I can start my timer.

Remember that heat regulates the pressure, while the gauge is only measuring pressure.  If your gauge reads a higher pressure than you need, continue the timing but gradually lower the heat.  As you've already learned, it takes quite a while for the pressure to decrease, but don't let the pressure fall below your target mark by turning the heat down too far.

I'm so happy that you're enjoying home canning!

Dianna, as you know, I frequently walk out of the kitchen & forget that I'm "cooking" when I get involved with other projects!  I've caused my fair share of messy, stinky messes doing just that, but let me assure you, I never leave the kitchen unattended when I have the pressure canner going!  Just the same, I only pressure can when there is another adult (or a person of a responsible age) in the house, "just in case"!

There are so many safety features built in to pressure canners, that 99.99% of the time home canning "accidents" are attributed to operator error or carelessness.  When a pressure canner is allowed to build up too much pressure, it naturally releases it to the point of least resistance & can cause a horrendous mess... but I would be more afraid of the serious scald burn damage to any living thing within range! 

I think that if you could replace your fear with a healthy respect for how pressure canners work, you'd absolutely love home canning!

MassMama:
OK at the risk of sounding Really really stupid what is an extention office??
and No I have read through the book and Never seen anything about taking the lid to anywhere...???
I did do just that in lowering the temp...Patty.. but even when it was on low it was at 15 then dropped to 14 it finally creeped down to 10 when the timer went off..
This is a new stove glass top that I think is holding the heat alot longer ... I am going to try a different burner next time and see if it is easier to regulate!!
PS I wont tap the gage anymore!! I promise!!

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