• Prep Time:
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  • Serves: 1 Guide

Recommended Canners (Part 3 of 3)

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • USING PRESSURE CANNERS
  • Follow these steps for successful pressure canning:
  • 1. Put 2 to 3 inches of hot water in the canner. Place filled jars on the
  • rack, using a jar lifter. Fasten canner lid securely.
  • 2. Leave weight off vent port or open petcock. Heat at the highest setting
  • until steam flows from the petcock or vent port.
  • 3. Maintain high heat setting, exhaust steam 10 minutes, and then place
  • weight on vent port or close petcock. The canner will pressurize during the
  • next 3 to 5 minutes.
  • 4. Start timing the process when the pressure reading on the dial gauge
  • indicates that the recommended pressure has been reached, or when the
  • weighted gauge begins to jiggle or rock.
  • 5. Regulate heat under the canner to maintain a steady pressure at or
  • slightly above the correct gauge pressure. Quick and large pressure
  • variations during processing may cause unnecessary liquid losses from jars.
  • Weighted gauges on Mirro canners should jiggle about 2 or 3 times per
  • minute. On Presto canners, they should rock slowly throughout the process.
  • 6. When the timed process completed, turn off the heat, remove the canner
  • from heat if possible, and let the canner depressurize. Do not force-cool
  • the canner. Forced cooling may result in food spoilage.
  • Cooling the canner with cold running water or opening the vent port before
  • the canner is fully depressurized will cause loss of liquid from jars and
  • seal failures. Force-cooling may also warp the canner lid of older model
  • canners, causing steam leaks. Depressurization of older models should be
  • timed. Standard-size heavy-walled canners require about 30 minutes when
  • loaded with pints and 45 minutes with quarts. Newer thin-walled canners
  • cool more rapidly and are equipped with vent locks. These canners are
  • depressurized when their vent lock piston drops to a normal position.
  • 7. After the canner is depressurized, remove the weight from the vent port
  • or open the petcock. Wait 2 minutes, unfasten the lid, and remove it
  • carefully. Lift the lid away from you so that the steam does not burn your
  • face.
  • 8. Remove jars with a lifter, and place on towel or cooling rack, if
  • desired.
  • ======================================================= === * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Reconstituting Chart
Categories:
Yield: 100 Servings


BEEF SOUP AND GRAVY BASE, CHICKEN SOUP AND GRAVY BASE, AND HAM SOUP AND
GRAVY BASE MAY BE RECONSTITUTED AND USED AS BOUILLON TO EXTEND NATURAL MEAT
JUICES, OR AS STOCK IN RECIPES FOR SOUPS, GRAVIES, AND SAUCES.
THE POWDERED BASES ARE SEASONED AND WHEN RECONSTITUTED IN BOILING WATER
WILL HAVE THE CHARACTERISTIC FLAVOR AND APPEARANCE OF A BEEF BROTH OR
CHICKEN BROTH OR HAM STOCK. WHEN USED IN PREPARING A RECIPE, ALWAYS CHECK
THE SEASONING BEFORE ADDING SALT.
BASE , BOILING WATER
WEIGHT MEASURE
2 TSP (1-7 GM ENV) ... 1 CUP
1 OZ .............. 2 2/3 TBSP ........... 1 QT
4 OZ .............. 10 TBSP ............... 1 GAL
8 OZ .............. 1-8 OZ JAR ........... 2 GAL
24 OZ .............. 1-NO. 2 1/2 CAN ...... 6 GAL

Recipe Number: A01200

SERVING SIZE: 100

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