Pressure Canner Lab Report
Using A Pressure Canner
1. Begin by adding two or three inches of hot water to the canner, more if specified in the recipe. Place the filled jars on the canner's rack, making use of a jar lifter. Ensure the jar remains upright at all times, and position the lifter so it sits just below the screw band. Fasten the lid on the canner securely.
2. Leave the weight off of the open petcock or vent port, as described above. Heat the canner at the highest temperature until the steam begins to flow freely from this opening.
3. Set a timer and allow this steam to flow freely for ten minutes. Once the ten minute period has elapsed, close the petcock or place the vent on the steam port. Allow the canner to pressurize. This process takes three to five minutes.
4. Begin timing the process once the dial gauge shows the recommended pressure …show more content…
DO NOT SIMPLY CONTINUE THE PROCESS, AS DOING SO COULD IMPACT THE SAFETY OF THE FOOD. THE CANNED GOODS MUST REMAIN AT THE REQUIRED PRESSURE WITHOUT INTERRUPTION FOR THE REQUIRED PROCESSING TIME
6. Once the appropriate time has passed, without any interruptions, turn off the heat and remove the canner from the heat source. Allow the canner to depressurize, never force-cooling it. This may lead to seal failure, the loss of liquid from the jars and possibly steam locks due to warping of the lid in older models. When using an older model, the depressurization process needs to be timed. Typically 30 minutes will be required for pint size jars and 45 minutes for quart size jars. If using a newer model with a vent lock, the canner is depressurized when the vent lock piston returns to a normal position.
7. Once depressurization is complete, open the petcock or remove the weight from the steam vent. Allow ten minutes to pass before opening the lid. Be sure to lift the lid away from the face so burns don't
1. Begin by adding two or three inches of hot water to the canner, more if specified in the recipe. Place the filled jars on the canner's rack, making use of a jar lifter. Ensure the jar remains upright at all times, and position the lifter so it sits just below the screw band. Fasten the lid on the canner securely.
2. Leave the weight off of the open petcock or vent port, as described above. Heat the canner at the highest temperature until the steam begins to flow freely from this opening.
3. Set a timer and allow this steam to flow freely for ten minutes. Once the ten minute period has elapsed, close the petcock or place the vent on the steam port. Allow the canner to pressurize. This process takes three to five minutes.
4. Begin timing the process once the dial gauge shows the recommended pressure …show more content…
DO NOT SIMPLY CONTINUE THE PROCESS, AS DOING SO COULD IMPACT THE SAFETY OF THE FOOD. THE CANNED GOODS MUST REMAIN AT THE REQUIRED PRESSURE WITHOUT INTERRUPTION FOR THE REQUIRED PROCESSING TIME
6. Once the appropriate time has passed, without any interruptions, turn off the heat and remove the canner from the heat source. Allow the canner to depressurize, never force-cooling it. This may lead to seal failure, the loss of liquid from the jars and possibly steam locks due to warping of the lid in older models. When using an older model, the depressurization process needs to be timed. Typically 30 minutes will be required for pint size jars and 45 minutes for quart size jars. If using a newer model with a vent lock, the canner is depressurized when the vent lock piston returns to a normal position.
7. Once depressurization is complete, open the petcock or remove the weight from the steam vent. Allow ten minutes to pass before opening the lid. Be sure to lift the lid away from the face so burns don't