I have a canning question

[Gonzo]

I have a pressure canner, it can be used as a waterbath canner. The booklet says to heat the water to 140 degrees then 180 degrees. Is there a way to do this without a thermoter?

 

[Ridgerunner]

Not that I am aware of. I'll subscribe and try to learn something but I think you'll need a thermometer. What are you canning with these instructions if you don't mind me asking?

 

[Gonzo]

I'm trying to do strawberry jam..

 

[jafo]

pressure cookers usually have a 3 piece ball on top, for increments of steam pressure, psi. 5,10,15. only difference between a water bath or pressure is time. I did venison a while back, and a water bath was like almost 3 hours, where pressure only took 50 minutes. jam, I'd say for pressure 45 minutes at 5 lbs???
good luck.

 

[Ridgerunner]

Actually there is a lot of difference in waterbath and pressure canning. To kill the botulism microbe, you need to get everything in the jar up to 240 degrees. The denser the material being canned is, the longer you have to have it at pressure. Waterbath can only get it up to boiling temperature, 212 degrees at sea level. Certain things, acids like pickles and sweets like jams or jellies are Ok to waterbath because the botulism microbe cannot live in them. That is why you need to get a good canning book and follow the directions.

 

[oldtimer]

I agree with Ridgerunner. Go to any store that sells canning supplies and get the "Ball Blue Book of Canning". If you can't find it in that book, it has no business in a jar.