Agriculture Reference
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12. If additional product (more than one canner load) is being
processed, pour the water back into the canner from the
smaller pot, put clean jars in, and add any needed water to
completely fill and submerge with 1-1/2 inches of water on
top of the jars, then repeat the process starting at Step 4.
Using a Pressure Canner
Each pressure canner is a little different, so read the
manufacturer's directions and employ those in preference to
mine if there is a contradiction. Pressure canners don't rely on
completely submerging the jars. Instead, they rely on
surrounding the jars with superheated steam at 240 degrees.
They also come with a rack, but instead of being made of
wire to hold jars securely in place like with a boiling water
canner, it is a simple aluminum plate with holes in it. Put it in
the canner so that the holes are facing up. When using a
pressure canner, I don't sterilize the jars before use. Instead, I
just make sure they are extremely clean, and I keep them in a
large pot of near-boiling water at a simmer. You can also
wash them in a dishwasher and keep them hot with the
dishwasher's heating element.
1. Put the rack in the canner and put three inches of very hot
tap water into the bottom.
2. Put already-filled and lidded jars on the rack using a jar
lifter, leaving some space between the jars.
3. Put the lid on the canner, but leave off the weighted gage,
turn up the heat until steam starts coming out of the port
where you would put the weighted gage, and let the steam
exhaust for 10 minutes.
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