So, I have been using it and learning with each batch. I'd look online to trouble shoot my problems and I think after 5 batches this year I have finally got it down! I found a lot of my questions answered on the Presto Canning Website. I especially had a problem with losing the liquid in the jar during processing. I am happy it's still safe to eat, but of course, I want to do it right!
The main steps I have learned are;
- Leave 1" head space in the jars for vegetables
- Once all jars are in the canner, bring the water to a boil on high, with the lid on and the vent open, for 10 mins to heat up all the contents.
- Once you have processed the jars for the proper length of time, take the canner off the heat and let it come down to 0 pressure on it's own. Do not take off the weight or open the vent. This takes about an hour!
One more thing that I have found to help a lot has to do with our well water. Our water leaves a white mineral build up in all my canners and especially on the aluminum racks in the canners. I read that if you add 1 tsp of vinegar to the water in the canner, this will not happen and it's completely true!
I'll leave you with a picture of some potatoes I canned up tonight.
Thanks for stopping by!
This post is linked up to Raising Homemakers Growing Home A Better Mom Happy and Blessed Home Homestead Barn Hop Time Warp Wife Savings 4 Six Serving Joyfully Hope in Every Season Living Well Spending Less