Silly canning question?

Jennie@ifish · 08-12-2005, 01:53 PM

I am working with a smaller canner, and I have pints on the bottom and half pints on the top. Is this alright?

How high do I put the water, this way?

I've never done this all by myself!

Jen

OceanBlue · 08-12-2005, 02:08 PM

Jennie, it's absolutely fine. Add water until it reaches halfway up the top row of jars. Same 100 minutes whether you're cookin' half or full pint jars.

You can do it!

I've actually managed to run a canner almost completely dry - other than warping the pressure cooker, it still sealed the jars just great. Time and amount of pressure is most important. Everything else will work itself out. The worst that can happen is you have a jar that doesn't seal or jar(s) that break - and that doesn't usually happen unless it jar is too full.

08-12-2005, 02:20 PM

Works for me too but I never put the water over the top of the first layer of jars. 3/4 of the way on the bottom layer.

Jennie@ifish · 08-12-2005, 02:43 PM

Keta and Jen, I was wondering about covering the first layer. Won't the water leak into my fish with the lids not sealed yet?

Keta, is it really OK to only put the water up just under the first jars?

Jen

Wang · 08-12-2005, 02:48 PM

I do it the same way Keta does it and have had no problem at all.

The only problem I ever had with canning is when I use the Kerr brand lids.

Jennie@ifish · 08-12-2005, 02:51 PM

Do you all heat your lids before you can? I'm sure this has been covered, but I can't find it. I honestly did do a search. Honest!

:smile:

Jen

Jennie@ifish · 08-12-2005, 02:52 PM

Also, I was taught to take a paper towel and rub a little vinegar over the rubber on the lid.

Is that necessary?

J

Jennie@ifish · 08-12-2005, 02:56 PM

You know what would be fun? A 101 online to canning class.

We could get everyone into chat, and have them prepare their jars before logging in at some planned time.

Do this after a good tuna weekend, some night.

Have a canning teacher handy that is teaching the class, and canning his/her tuna at the same time.

Give an assignment, like, say, "OK, everyone go pack your jars".. then meet back for questions.

What a hoot that would be!

Jen

Wang · 08-12-2005, 03:17 PM

The box they came in should have a temp. listed for the lids. I put all the lids I plan on using for that batch into the water while I get everything else ready and let them sit in the water (at the desired temp) while I pack jars and such.

Never have tried the vinegar thing but I always visually inspect every lid,jar and ring and clean or toss if needed. Make sure the jars are clean on the top edge otherwise you risk having it not seal.

08-12-2005, 04:25 PM

I always boil the lids but don't wipe them.
Unless you have to start over you will have more than enough water if you go 3/4 the way up the first layer of jars. I don't like to go over the top of the jars.

SeaSparrow · 08-12-2005, 06:05 PM

We do ours same as Keta, bring boiling water part way up the first row of jars. We use the vinegar wipe with paper towels to clean each jar lip carefully to ensure good seal. We heat the jar lids, but I think they will seal fine without too much heat on them (but you do need to wash them using hot water first). Read your canner and jar lid instructions carefully. Get a good book ready for the 100 minute countdown! Good luck!

08-12-2005, 06:16 PM

I also like to wash my jars, even new ones, in the dishwasher and fill them when they are still hot.

pnwcoast · 08-12-2005, 06:42 PM

Keta,
your right on, the dishwasher heats em'
up reel good.........
kills the bad bugs for home brew also

Mr. Krabs · 08-12-2005, 10:24 PM

I fill my canner to an inch above the bottom layer. I used to just go to an inch below, but had two incidents where the canner ran dry in the final minutes. Pressure stayed at 10-11 for the duration, but the steam was being generated from the liquid from the jars...

I don't have any problems with water getting into the jars.

Jennie@ifish · 08-13-2005, 06:47 AM

Ah shoot. I washed them yesterday. I'm going to pull this off, this morning. Do the jars NEED to be hot? Back in the water they go?

Jen

08-13-2005, 06:50 AM

Just make sure they are clean, prossessing will kill the bad bugs. Next time take them out of the dishwasher and fill them.

Wang · 08-13-2005, 06:57 AM

I always run the jars through the dishwasher and than boil some water and fill the jar so they are nice and hot when I pack them. Maybe an xtra step but I feel better about it.

SeaSparrow · 08-13-2005, 07:05 AM

Quote:

boil some water and fill the jars so they are nice and hot when I pack them.

That's what we do too. Make sure you have lots of boiling water on hand for the jars, as well as to add into the canner so it's ready to start generating pressure as soon as you seal it up (no waiting for the water to heat up to boiling).

duckcall · 08-13-2005, 07:11 AM

We put the jars, upside down in a rectangular metal cake pan with an inch or so of water in the pan on low heat. Place the jars in the pan and when they are hot, take one at a time out, fill, put hot lids(in pot w/water), and rings. This gives you sanitized hot jars and lids on the stovetop.

Mr. Krabs · 08-13-2005, 08:08 AM

You can do it, Jennie. It really is easy.

Just maintain pressure for the whole time... it takes some babysitting, occasional tweaking of the flame or pressure relief valve to keep the pressure constant, but other than that, there's nothing to it.

Have fun!

Jennie@ifish · 08-13-2005, 08:34 AM

Oh geez I'm scared! Hold my hand!

We just put 16 cans in the old canner. I just took a pic. We had it tested and it is good to go, they say.

Anyhow, it has no ring sealer. It's REALLY old! :smile:

We put the water up to the top jar, or just below, clamped it down and turned it on. We are waiting for it to heat up. YIKES!

Now, time to review whatever we might have done wrong!

Jen

08-13-2005, 08:39 AM

As long as the pressure safety relieve valve or weight is working it will not explode. Keep an eye on the pressure and try to keep it between 12 and 15 psi and you'll be ok.

Jennie@ifish · 08-13-2005, 08:43 AM

Gall dang, that thing I have to screw down is hot! How do you do that with steam coming out? Get out the pliers!

Jen

08-13-2005, 08:44 AM

Do it fast and with gloves.

Jennie@ifish · 08-13-2005, 08:45 AM

How is this for old? :smile:

Jennie@ifish · 08-13-2005, 08:46 AM

I'm scared. What if she blows? :smile:

Atomic Tuna bomb!

Jennie@ifish · 08-13-2005, 08:47 AM

I used those pretty jelly jars on top. I hope that's OK!

Dang, I'm nervous. This is not good for me. :smile:

Tee hee.. Fun, all the same. Now, someone tell me that those pretty jelly jars won't work and I'll have to shoot myself.

Jen

Jennie@ifish · 08-13-2005, 08:49 AM

OK, it's at 8 and still going up on high. Shall I turn it down yet?

J

Jennie@ifish · 08-13-2005, 08:52 AM

Oh, Keta! Where are you?
It's still creeping up on Medium.

I wish you were here!

Jennie@ifish · 08-13-2005, 08:55 AM

Keeeeeeeeeeeettttttttttttaaaaaaaaaaaaaaaaaaaaaaaaa aaa!!!!

Mark Mc · 08-13-2005, 09:53 AM

It may take a while on an electric stove. The only problem you may have...that I can see from the picture, is you're canning INSIDE the house. I hope you like the smell of cooked tuna permeating into everything into your kitchen

. But don't worry, it'll go away in about 2 weeks :grin:

BTW remember, when it's all done, turn the heat off, don't try to move the pot, and let it cool down & de-pressurize on it's own before opening the lid.

duckcall · 08-13-2005, 09:56 AM

Don't turn it down until you have "hit" the specified pressure. Then you will have to turn it down and tweek it up or down to keep the desired pressure.

Jennie@ifish · 08-13-2005, 09:58 AM

It's going well. You know, last time we did Tuna under the help of someone else, we did it in the house, and there was no smell???

I dunno. So far, doesn't stink. All the doors are open, though. We'll see! :smile:

So, is it better outside on a propane flame?

J

slabhunter · 08-13-2005, 10:13 AM

Jennie,
You're fine inside until you have a jar break

. That's when you'll be sent outside.

Good luck,
Hans

08-13-2005, 11:08 AM

Just came out of my bomb shelter, looks like it's under control and going well.

Jennie@ifish · 08-13-2005, 01:20 PM

:smile: Things are going swimmingly. I'm on batch three, and I haven't even hit the big blue!

Whooo hoooooo, I love Tuna!

Jen

08-13-2005, 02:31 PM

And I'm assuming you still have both of your eyes and all of your fingers :grin:

Canning is safe and easy if you follow the rules, keep your pressure cooker in good shape and have the gage calibrated often. I've been doing it for many years and you can hardly notice it

Jennie@ifish · 08-13-2005, 02:47 PM

Uh oh. Houston, we had a problem. The gauge stuck, and when we couldn't figure out why the pressure wasn't building, Bill flicked it with his finger.
ALERT! ALERT!
DANGER!

It was like 15 pounds!

We quickly turned it down, and it went down so fast, to 9.
This was at the very start of cooking. Since then, it's been a constant 11. Do you think it will be alright? :depressed:

I'm worried.

Jen

08-13-2005, 02:50 PM

If it's at the start I wouldn't worry about it, just add a few minutes to the time. Mid cook and it's recommend to start timing over.

Replace the gage before you can next time but save the original one as the cooker is a collector item.

Jennie@ifish · 08-13-2005, 03:09 PM

Thank you for your assistance, kind and canning Keta.

I'll let you know how the last batch turns out!

:smile:

Jen

Mark Mc · 08-13-2005, 08:34 PM

Jennie....you can't smell tuna cooking in the kitchen

? Do you have a sister

?

Geez, my wife's nose can tell if I've even looked

at a tuna.

Deepslayer · 08-14-2005, 06:59 AM

I'll second that one Mark. I am surprised my wife hasn't tried to burn my Tuna clothes yet! She can't stand the smell.
Well we are all anxiously waiting to hear how your canned Tuna came out Jen?????

Jennie@ifish · 08-14-2005, 02:41 PM

It is wonderful! Out of 50 cans, only one did not seal to my approval, so ... I had to eat it. Darn! :smile:

I also made Fourtywink's ceviche, today. Kinelew? Man, that stuff is so good! How do you stop eating it?

I wonder how long it will stay good in the fridge? I made a pile of it!

Come on over!

Thank you so much for all of the help! I feel like an expert, now!

Jen

Deepslayer · 08-14-2005, 04:30 PM

Good for you Jen! The first time one tries something is always the hardest. Usually after you do it once it's no sweat! I still remember my first time!

Sliderite · 08-14-2005, 05:13 PM

Jennie.. those are just awesome results for your first solo try. Make notes of what you did to make it much easier the next time. Way to go!

Roger

Miss B Haven · 08-14-2005, 09:22 PM

I feel like I just watched Apolla 13 but it was the 45 second reader digest version!

I'm exhausted....goonight! :grin:

Snapset · 08-15-2005, 04:31 PM

Canning is intimidating at first, especially with the nightmare stories of some poor housewife botoxing her whole family with beans gone bad. But as long as directions are followed, it is safe, and in my opinion fun. I just love seeing those pantry shelves fill up. I used to can a couple deer every year, but now I just can the occasional excess salmon and steelhead.
One hint, canning should not take much heat from the stove once the canner is up to pressure. If you have to keep your stove hotter than medium, or especially, if your canner is running out of water, you probably need to replace the seal on your canner. The canner should be pretty much a closed system with the exception of what might leak out the pressure relief valve/weight. You really shouldn't be losing a noticeable amount of water. The risk of a leaking seal is that the canner will run out of water, and damage the canner. If that happens you have also probably lost a whole canner full of food.
Also, I agree with filling the canner with water to below the lowest level of jar lids. I too am concerned that filling the canner above the first level of jars could result in canner water seeping into the lower jars.